Buntil is a traditional
Indonesian
Indonesian is anything of, from, or related to Indonesia, an archipelagic country in Southeast Asia. It may refer to:
* Indonesians, citizens of Indonesia
** Native Indonesians, diverse groups of local inhabitants of the archipelago
** Indonesian ...
-
Javanese dish of grated
coconut
The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...
meat mixed with ''teri'' (
anchovies
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water.
More than 140 species are placed in 1 ...
) and spices, wrapped in
papaya
The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus ''Carica'' of the family Caricaceae. It was first domesticated in Mesoamerica, within modern-day southern Mexico and ...
,
cassava
''Manihot esculenta'', common name, commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively ...
, or
taro
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Africa ...
(or other similar aroids) leaves, then boiled in
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
and spices. It is a favourite dish in Java, and other than cooked homemade, it is also sold in ''
warung
A warung ( old spelling: waroeng or warong) is a type of small family-owned business — a small retail, eatery or café — in Indonesia (and to a lesser extent, Malaysia and Suriname). A ''warung'' is an essential part of daily life in ...
s'', restaurants or street side foodstalls, especially traditional temporary market during Ramadhan, prior of breaking the fast.
See also
*
Botok
''Botok'' or ''ꦧꦺꦴꦛꦺꦴꦏ꧀'' ''(Bothok)'' (sometimes called as ''Bobotok'' in its plural form or ''Botok-botok'') is a traditional Javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk, often ...
*
Pepes
''Pepes'' is an Indonesian cooking method using banana leaves as food wrappings. The banana-leaf package containing food is secured with ''lidi seumat'' (a small nail made from the central ribs of coconut leaves), and then steamed or grilled on ...
*
Krechek
Krechek or krecek () or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia. Traditionally it is made from the soft inner skin of cattle (cow or water buffalo), however the most ...
*
Gudeg
Gudeg is a traditional Javanese dish from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit ( Javanese: ''gori'', Indonesian: '' nangka muda'') stewed for several hours with palm sugar, and coconut milk. Additio ...
*
Sambal jengot (hot spicy sauce made from grated young coconut)
*''
Serat Centhini
''Serat Centhini'' is a twelve volume compilation of Javanese tales and teachings, written in verse and published in 1814. The work was commissioned, directed and partially written by Crown Prince Mangkunegoro, later enthroned as Pakubuwono V of ...
'', a cookbook written in 1824
*
Sarma (food)
Sarma ( Cyrillic: Сарма), commonly marketed as filled grape leaves or filled cabbage leaves, is a stuffed dish in Southeastern European and Ottoman cuisine made of vegetable leaves—such as cabbage, patencia dock, collard, grapevine, ...
References
{{Indonesian cuisine
Javanese cuisine
Foods containing coconut
Vegetable dishes of Indonesia
Anchovy dishes