Buntil

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Buntil
Buntil.jpg
Buntil in yellow turmeric and coconut milk spice
CourseMain course
Place of originIndonesia
Region or stateCentral Java and East Java
Serving temperatureHot or room temperature
Main ingredientsPapaya, 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[edit]

References[edit]

  1. ^ Badiatul Muclisin Asti & Laela Nurisysyafa'ah. Kumpulan Resep Masakan Tradisional dari Sabang sampai Merauke. Media Pressindo. ISBN 9789797880729.
  2. ^ Slamet Susanto (26 August 2010). "Ramadan's streets of culinary delights". The Jakarta Post. Retrieved 12 June 2015.