Buntil
Encyclopedia
Buntil is a traditional Javanese dish of "scraped coconut
meat mixed with teri (anchovies) and spices, wrapped in a papaya leaf, then boiled in coconut milk
." Described as "shredded coconut with anchovy-type fish wrapped in papaya leaves," the dish is served at Tembi's Resort Ndeso.
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
meat mixed with teri (anchovies) and spices, wrapped in a papaya leaf, then boiled in coconut milk
Coconut milk
Coconut milk is the water that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. In many parts of the world, the term coconut milk is also used to refer to coconut water, the naturally occurring liquid found inside the hollow...
." Described as "shredded coconut with anchovy-type fish wrapped in papaya leaves," the dish is served at Tembi's Resort Ndeso.
See also
- BotokBotokBotok is a traditional Javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetable or fish, and wrapped in banana leaf and steamed. In the past the coconut flesh is discarded after squeezing the coconut milk, but...
- PepesPepesPepes is an Indonesian cooking method using banana leaf as food wrappings. The banana-leaf package containing food is secured with lidi seumat , cooked on steam, in boiled water or grilled on charcoal...
- Krecek
- GudegGudegGudeg is a traditional food from Yogyakarta and Central Java, Indonesia which is made from young Nangka boiled for several hours with palm sugar, and coconut milk . Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a...
- Sambal jengot (hot spicy sauce made from grated young coconut)
- Serat Centhini A cookbook written in 1824