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How to Create a Simple Tofu Tempeh Botok Typical of the Archipelago

International Menu - Botok or in Javanese often referred to as bothok, is a typical Javanese culinary which was originally made from coconut dregs or the rest of coconut juice. Like the Javanese at that time who liked to use leftover culinary ingredients to make other dishes, that's how botok was created. Initially, the dregs of the remaining juice, which still contain nutrients, were cooked with the intention that they would not be thrown away in vain. In cooking this coconut pulp is seasoned with bay leaves, pepper, chili and salt, then wrapped in banana leaves. It's still not enough to cook it because after it's wrapped in banana leaves, the botok still has to be steamed.

So, in the next development, botok experienced changes and developments in the ingredients, for example, some of the botok recipes that we wrote earlier, namely cassava leaves is another way to enjoy the delicious vegetables, and no less interesting that is Shrimp tofu with great taste. Now this time we will also create a botok recipe that is almost the same, namely the botok tofu and tempeh recipe. It's not too difficult to make it just takes a little patience because you have to process it twice. But once it's finished it will be able to arouse your appetite.

If you are interested in presenting traditional culinary recipes this is a very good thing, why? Because by creating botok you are taking care of the traditional culinary of the archipelago as well as learning to preserve it. To make botok this time, please listen to the recipe at How to Make a Simple Tofu Tempeh Botok Typical of the Archipelago the following.

 Botok atau dalam bahasa Jawa sering disebut dengan kata bothok Cara Menciptakan Botok Tahu Tempe Sederhana Khas Nusantara

Ingredients :
  • 125 grams of tempeh (cut into small pieces)
  • 125 grams Chinese tofu (cut into small pieces)
  • 100 grams of chopped prawns
  • 1/2 young coconut (grated)
  • 50 grams of anchovy rice (wash until clean and drain)
  • 2 star fruit wuluh
  • 5 green chilies (sliced ​​round)
  • 4 small green tomatoes (chopped)
  • 1 bunch of basil leaves (take the leaves only)
  • 4 pieces of red cayenne pepper (leave whole)
  • Banana leaves to taste (to wrap)
  • Pieces of sticks to taste (to attach the wrapper)
Ground spices:
  • 5 red onions
  • 4 cloves garlic
  • 1 segment kencur
  • 1/4 teaspoon grilled shrimp paste
  • 5 pecans
  • 2 red chilies
  • 1 tablespoon coriander (roasted)
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • Seasoning (only if you like)
How to Make Simple Tofu Tempeh Botok Typical Archipelago:
  1. Mix the tofu and tempeh, chopped prawns, grated coconut, anchovies and mashed spices. Also add belimbing wuluh green chilies, tomatoes and basil leaves. Stir the dough ingredients until smooth, then divide the dough into 4 pieces evenly, then set aside.
  2. Prepare the banana leaves, then put the mixture into the banana leaves, give each one red cayenne pepper and wrap and pin the sticks. After everything is wrapped, steam the four botok until cooked then remove. Serving botok can while still warm or cold.
Botok tofu tempeh is the result of our making, it's time for us to feel the results of our cooking. The ingredients provided above are enough to make 4 packs of botok and are ready to be served for your little family. Good luck and keep being creative.

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