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Botok
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<h2 id="preparation-and-serving">Preparation and serving</h2> <p>The grated coconut flesh is mixed with <a href="/facts/Chilli_pepper/DuuJkMdR">chili</a>, salt, pepper, <a href="/facts/Lemon_basil/qtG0mt22">lemon basil</a>, and <i>salam</i> (Indonesian bay leaf) and additional ingredients. This mixture is placed upon a piece of banana leaf, and then the leaf is wrapped tight and secured with a stick, then placed on a steamer. The most basic <i>botok</i> usually uses simple and cheaper ingredients, such as minced tempeh, tofu, or anchovy.<a class="footnote-ref" id="fnref:3" href="#fn:3"><sup>3</sup></a> After the <i>botok</i> is cooked, the banana leaf package is opened and served with steamed rice. After perfectly cooked, the grated coconut and sometimes the egg addition, act as the binding agent of the whole <i>botok</i> ingredients.<a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a> </p> <h2 id="variations">Variations</h2> <p>To add flavor and nutrients, many botok recipes and variants might use additional ingredients as a protein source, such as <i><a href="/facts/Leucaena_leucocephala/1IR5FTpL">petai cina</a></i>, <i><a href="/facts/Averrhoa_bilimbi/3kzFt2kA">belimbing wuluh</a></i>, <i>ares</i> (the core of a banana trunk), <a href="/facts/Edible_mushroom/CVC20V4U">mushroom</a>, <a href="/facts/Tofu/qAJGQXpt">tofu</a>, <a href="/facts/Tempeh/bIjvoDxf">tempeh</a>, <a href="/facts/Anchovies_as_food/pemUF9tS">anchovy</a>, <a href="/facts/Wahoo/uuT5Hhko">wahoo</a>, <a href="/facts/Catfish/SHrSxpuH">catfish</a>, <a href="/facts/Salted_fish/IcQJybk0">salted fish</a>, <a href="/facts/Egg_(food)/dRLxAGev">egg</a>, <a href="/facts/Salted_egg/G881jSkT">salted egg</a>, <a href="/facts/Shrimp_and_prawn_as_food/nEeKan4H">shrimp</a>, minced <a href="/facts/Beef/yAvkT7Nq">beef</a> or even <a href="/facts/Bee/HglXpXty">bee</a> <a href="/facts/Larvae/GKo2FIew">larvae</a>.<a class="footnote-ref" id="fnref:5" href="#fn:5"><sup>5</sup></a> The <i>botok</i> method is used in several variant ingredients, and also becomes the name of a dish prepared in this manner, for example: </p> <ol><li><i>Botok ares</i> (the core of a banana trunk botok)</li> <li><i>Botok belimbing wuluh</i> (<a href="/facts/Averrhoa_bilimbi/3kzFt2kA">Averrhoa bilimbi</a> botok)</li> <li><i>Botok beluntas</i> (<a href="/facts/Pluchea_indica/aTWbM7Ts">Pluchea indica</a> leaf botok)</li> <li><i>Botok cepokak</i> (<a href="/facts/Solanum_torvum/0I0PlGvX">pea eggplant</a> botok)<a class="footnote-ref" id="fnref:6" href="#fn:6"><sup>6</sup></a></li> <li><i>Botok daging</i> (minced <a href="/facts/Beef/yAvkT7Nq">beef</a> botok)</li> <li><i>Botok jamur</i> (<a href="/facts/Edible_mushroom/CVC20V4U">mushroom</a> botok)</li> <li><i>Botok keong</i> (<a href="/facts/Freshwater_snail/UeMe65K7">freshwater snail</a> botok)<a class="footnote-ref" id="fnref:7" href="#fn:7"><sup>7</sup></a></li> <li><i>Botok kutuk</i> (<a href="/facts/Snakehead_(fish)/EWM3oEq0">snakehead</a> botok)<a class="footnote-ref" id="fnref:8" href="#fn:8"><sup>8</sup></a></li> <li><i>Botok lele</i> (<a href="/facts/Catfish/SHrSxpuH">catfish</a> botok)</li> <li><i>Botok mlanding</i> (<i><a href="/facts/Leucaena_leucocephala/1IR5FTpL">petai cina</a></i> or <i>lamtoro</i> botok)</li> <li><i>Botok ontong</i> (<i>jantung pisang</i>/<a href="/facts/Banana/D6r2qPPq">banana</a> flower bud botok)</li> <li><i>Botok peda</i> (<a href="/facts/Rastrelliger/3dbArTts">Rastrelliger</a> botok)<a class="footnote-ref" id="fnref:9" href="#fn:9"><sup>9</sup></a></li> <li><i>Botok sembukan</i> (<a href="/facts/Paederia_foetida/IhpaXfB6">Paederia foetida</a> leaf botok)<a class="footnote-ref" id="fnref:10" href="#fn:10"><sup>10</sup></a></li> <li><i>Botok tahu</i> (<a href="/facts/Tofu/qAJGQXpt">tofu</a> botok)</li> <li><i>Botok tawon</i> (<a href="/facts/Bee/HglXpXty">bee</a> <a href="/facts/Larvae/GKo2FIew">larvae</a> for <a href="/facts/Honeybee/GetXQWM0">honeybee</a> botok)</li> <li><i>Botok telur</i> (<a href="/facts/Egg_(food)/dRLxAGev">egg</a> botok)</li> <li><i>Botok telur asin</i> (<a href="/facts/Salted_egg/G881jSkT">salted egg</a> botok)</li> <li><i>Botok tempe</i> (<a href="/facts/Tempeh/bIjvoDxf">tempeh</a> botok)</li> <li><i>Botok tempe tahu teri</i> (tofu, tempeh, anchovy combo botok)</li> <li><i>Botok tengiri</i> (<a href="/facts/Wahoo/uuT5Hhko">wahoo</a> botok)</li> <li><i>Botok teri</i> (<a href="/facts/Anchovies_as_food/pemUF9tS">anchovy</a> botok)</li> <li><i>Botok udang</i> (<a href="/facts/Shrimp_and_prawn_as_food/nEeKan4H">shrimp</a> botok)</li> <li><i>Botok ungker</i> (<a href="/facts/Hyblaea_puera/m06XBohn">Hyblaea puera</a> <a href="/facts/Pupa/0u7NE8Cq">pupa</a> botok)<a class="footnote-ref" id="fnref:11" href="#fn:11"><sup>11</sup></a></li> <li><i>Botok wader</i> (<a href="/facts/Silver_rasbora/7aCrJ3jG">Silver rasbora</a> botok)</li> <li><i>Botok yuyu</i> (<a href="/facts/Gecarcinucoidea/v39meeyu">freshwater crab</a> botok)<a class="footnote-ref" id="fnref:12" href="#fn:12"><sup>12</sup></a></li></ol> <h2 id="similar-dishes">Similar dishes</h2> <p><i><a href="/facts/Buntil/RGLPC2Tb">Buntil</a></i> is prepared similarly, but uses <a href="/facts/Papaya/VKB9mrnk">papaya</a> or <a href="/facts/Cassava/KvjKQDkV">cassava</a> leaves instead of banana leaves, making the wrapping edible as part of the dish. Botok is often considered as the variations of <i><a href="/facts/Pepes/hW0HW0Cs">pepes</a></i>, the cooking method using banana leaf. However, botok is identified more specifically by using shredded coconut flesh, while pepes usually contain no coconut at all. </p><p>The <a href="/facts/South_Africa/vvXQpLgq">South African</a> dish of <i><a href="/facts/Bobotie/nN4pCh1D">bobotie</a></i> is thought to be the derivative of Indonesian <i>bobotok</i>.<a class="footnote-ref" id="fnref:13" href="#fn:13"><sup>13</sup></a> It is, however, quite different as it uses minced beef and eggs, with the absence of grated coconut and banana leaf packages. The role of grated coconut and eggs as binding agents in <i>bobotok</i> seems to be replaced by beaten eggs, milk, and shredded bread in <i>bobotie</i>. </p> <h2 id="see-also">See also</h2> <ul> <li>Food portal</li><li>Indonesia portal</li></ul> <ul><li><a href="/facts/Javanese_cuisine/eA9372dv">Javanese cuisine</a></li></ul> <h2 id="external-links">External links</h2> <ul><li><a href="http://tasty-indonesian-food.com/indonesian-food-recipes/tahu-tempe-vegetables/botok-tempe-tahu-teri/">Botok tofu tempeh and anchovy recipe</a></li> <li><a href="http://duniarecipe.blogspot.com/2009/03/botok-ikan-tenggiri.html">Botok Ikan Tenggiri (Wahoo) recipe</a></li> <li><a href="http://indonesiasecretkitchen.blogspot.com/2011/07/botok-ares-recipe.html">Botok Ares (banana tree's trunk) recipe</a></li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>"Botok Tempe Tahu Teri". Tasty Indonesian Food. Retrieved 12 May 2015. <a href="http://tasty-indonesian-food.com/indonesian-food-recipes/tahu-tempe-vegetables/botok-tempe-tahu-teri/" target="_blank">http://tasty-indonesian-food.com/indonesian-food-recipes/tahu-tempe-vegetables/botok-tempe-tahu-teri/</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands. Heinz Von Holzen, Lother Arsana. (2015). 112 pag. ISBN 978-0804845137 <a href="/wiki/ISBN_(identifier)" target="_blank">/wiki/ISBN_(identifier)</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>"Botok Tempe Tahu Teri". Tasty Indonesian Food. Retrieved 12 May 2015. <a href="http://tasty-indonesian-food.com/indonesian-food-recipes/tahu-tempe-vegetables/botok-tempe-tahu-teri/" target="_blank">http://tasty-indonesian-food.com/indonesian-food-recipes/tahu-tempe-vegetables/botok-tempe-tahu-teri/</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>The Ultimate Guide to Indonesian Cuisine: The Most Popular Indonesian Recipes in One Place. Valeria Ray (2019) 99 pag. ISBN 978-1080711352 <a href="/wiki/ISBN_(identifier)" target="_blank">/wiki/ISBN_(identifier)</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>Indonesian: modern and traditional Indonesian cuisine. Mae Chandra (2014) 192 pag. ISBN 978-1742575520 <a href="/wiki/ISBN_(identifier)" target="_blank">/wiki/ISBN_(identifier)</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> <li id="fn:6"><p>Harimurti, Indrati (24 July 2011). "Nikmatnya Bothok Cepokak Atau Terong Pipit". kompasiana.com (in Indonesian). Retrieved 14 May 2023. <a href="https://www.kompasiana.com/harimurtii/55018021813311d963fa72d7/nikmatnya-bothok-cepokak-atau-terong-pipit" target="_blank">https://www.kompasiana.com/harimurtii/55018021813311d963fa72d7/nikmatnya-bothok-cepokak-atau-terong-pipit</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></p></li> <li id="fn:7"><p>Chaulia, Maura. "Olahan Khas Pekalongan, Keong Sawah Dibikin Botok. Kuliner yang Dicari Saat Ramadhan". suaramerdeka.com (in Indonesian). Retrieved 14 May 2023. <a href="https://pekalongan.suaramerdeka.com/pekalongan-raya/pr-1813132683/olahan-khas-pekalongan-keong-sawah-dibikin-botok-kuliner-yang-dicari-saat-ramadhan" target="_blank">https://pekalongan.suaramerdeka.com/pekalongan-raya/pr-1813132683/olahan-khas-pekalongan-keong-sawah-dibikin-botok-kuliner-yang-dicari-saat-ramadhan</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></p></li> <li id="fn:8"><p>Widayanti, Oktaviani Wahyu; Nasucha, Arif Fajar. "Resep Botok Kangkung Ikan Kutuk, Masakan Nikmat yang Kaya akan Protein". tribunnews.com (in Indonesian). Retrieved 28 May 2024. <a href="https://www.tribunnews.com/resep-masakan/2022/06/03/resep-botok-kangkung-ikan-kutuk-masakan-nikmat-yang-kaya-akan-protein" target="_blank">https://www.tribunnews.com/resep-masakan/2022/06/03/resep-botok-kangkung-ikan-kutuk-masakan-nikmat-yang-kaya-akan-protein</a> <a href="#fnref:8" class="footnote-back-ref">↩</a></p></li> <li id="fn:9"><p>"Lahapnya Makan Siang dengan Botok Peda khas Rembang yang Super Lezat". grid.id (in Indonesian). Retrieved 14 May 2023. <a href="https://sajiansedap.grid.id/read/10763244/lahapnya-makan-siang-dengan-botok-peda-khas-rembang-yang-super-lezat" target="_blank">https://sajiansedap.grid.id/read/10763244/lahapnya-makan-siang-dengan-botok-peda-khas-rembang-yang-super-lezat</a> <a href="#fnref:9" class="footnote-back-ref">↩</a></p></li> <li id="fn:10"><p>"Siapa Sangka, Makanan Tradisional Botok Sudah Tertulis dalam Kitab Dewaruci". halopacitan.com (in Indonesian). Retrieved 17 April 2024. <a href="https://halopacitan.com/read/siapa-sangka-makanan-tradisional-botok-sudah-tertulis-dalam-kitab-dewaruci" target="_blank">https://halopacitan.com/read/siapa-sangka-makanan-tradisional-botok-sudah-tertulis-dalam-kitab-dewaruci</a> <a href="#fnref:10" class="footnote-back-ref">↩</a></p></li> <li id="fn:11"><p>J, Kiki (January 2016). "Ungker Jati Blora : Hidangan Lezat yang Sarat Gizi". bloranews.com (in Indonesian). Retrieved 14 May 2023. <a href="https://www.bloranews.com/ungker-jati-blora-hidangan-lezat-yang-sarat-gizi/" target="_blank">https://www.bloranews.com/ungker-jati-blora-hidangan-lezat-yang-sarat-gizi/</a> <a href="#fnref:11" class="footnote-back-ref">↩</a></p></li> <li id="fn:12"><p>Wisnu, Yesaya; Prabowo, Alvari Kunto. "Nikmatnya Botok Yuyu Grobogan Bikin Ketagihan Akut". solopos.com (in Indonesian). Retrieved 14 May 2023. <a href="https://www.solopos.com/nikmatnya-botok-yuyu-grobogan-bikin-ketagihan-akut-1135930" target="_blank">https://www.solopos.com/nikmatnya-botok-yuyu-grobogan-bikin-ketagihan-akut-1135930</a> <a href="#fnref:12" class="footnote-back-ref">↩</a></p></li> <li id="fn:13"><p>Theodora Hurustiati (10 November 2013). "Bobotie's melting pot". The Jakarta Post. Retrieved 12 May 2015. <a href="https://www.thejakartapost.com/news/2013/11/10/bobotie-s-melting-pot.html" target="_blank">https://www.thejakartapost.com/news/2013/11/10/bobotie-s-melting-pot.html</a> <a href="#fnref:13" class="footnote-back-ref">↩</a></p></li> </ol>