Buntil
Indonesian grated coconut meat dish
 Buntil in yellow turmeric and coconut milk spice | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Central Java and East Java |
| Serving temperature | Hot or room temperature |
| Main ingredients | Papaya, taro, or cassava leaves filled with grated coconut and anchovies, boiled in coconut milk |
Buntil is a traditional Indonesian-Javanese dish of grated coconut meat mixed with teri (anchovies) and spices, wrapped in papaya, cassava, or taro (or other similar aroids) leaves, then boiled in coconut milk and spices.[1] It is a favourite dish in Java, and other than cooked homemade, it is also sold in warungs, restaurants or street side foodstalls, especially traditional temporary market during Ramadhan, prior of breaking the fast.[2]
See also
Food portal
Indonesia portal
- Botok
- Pepes
- Krechek
- Gudeg
- Sambal jengot (hot spicy sauce made from grated young coconut)
- Serat Centhini, a cookbook written in 1824
- Laing (food)
- Sarma (food)
References
- ^ Badiatul Muclisin Asti & Laela Nurisysyafa'ah (2009). Kumpulan Resep Masakan Tradisional dari Sabang sampai Merauke. Media Pressindo. ISBN 9789797880729.
- ^ Slamet Susanto (26 August 2010). "Ramadan's streets of culinary delights". The Jakarta Post. Archived from the original on 14 June 2015. Retrieved 12 June 2015.
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overseas dishes
- Achat
- Asam pedas
- Ayam penyet
- Babi pangang
- Bami
- Bamischijf
- Begedil
- Biryani
- Bobotie
- Bobotok
- Boeber
- Dendeng
- Kaassoufflé
- Kalu dodol
- Koe'sister
- Lumpia
- Martabak
- Mie goreng
- Mie rebus
- Nasi ambeng
- Nasi goreng
- Nasi kuning
- Nasischijf
- Pechal
- Pisang goreng
- Rawon
- Rendang
- Rojak
- Roti canai
- Satay
- Sayur lodeh
- Serundeng
- Sosatie
- Soto
- Telur pindang
- Tempeh
- Tomato bredie
topics
Category: Indonesian cuisine
