MAIN INGREDIENTS
Buntil is a traditional dish hailing from Java, consisting of grated coconut, red peppers, chili, onions, garlic, anchovies, salt, and sugar wrapped in taro, cassava, or papaya leaves. The combination is boiled in coconut milk and spices such as garlic, turmeric, lemongrass, and lemon leaves.
Buntil is often prepared at home, but it can also be found in local restaurants or street side stalls called warungs. The dish is especially popular during Ramadhan.
MAIN INGREDIENTS
Lalap or lalab is a traditional salad originating from West Java. Although there is no set recipe for the salad, it's often made with raw vegetables such as tomatoes, lemon basil, green eggplants, cucumbers, cabbage, and long beans, along with blanched or boiled chayote, spinach, papaya leaves, water spinach, and cassava leaves.
The salad is served cold or at room temperature, and it's always accompanied by sambal terasi dipping sauce. Lalap can also be served as a side dish with pepes, fried fish, and fried chicken.
Botok is Javanese dish made from a mixture of grated coconut and various ingredients, wrapped in banana leaves and steamed until aromatic and tender. The heart of botok lies in the grated coconut flesh, usually the by-product of making coconut milk, which is then mixed with a medley of aromatic spices such as shallots, garlic, chilies, galangal, lemongrass, and turmeric, and seasoned with salt, bay leaves, and sometimes shrimp paste (terasi).
This spiced coconut base acts as a flavorful carrier for a variety of proteins or vegetables. Traditional versions of botok include fillings like tempeh, tofu, anchovies (teri), salted fish, mushrooms, or even local herbs and edible flowers, depending on what is available or in season.
MAIN INGREDIENTS
Tumis kangkung is a traditional dish originating from Java. The dish is usually made with a combination of kangkung (water spinach), shallots, garlic, galangal, hot chili peppers, sugar, salt, oil, and roasted shrimp paste. The garlic, shallots, hot chili peppers, shrimp paste, and galangal are sautéed in oil, then seasoned with salt and sugar.
Chopped water spinach is then added to the pan and the combination is stir-fried until the vegetable becomes tender. The dish can be served as a standalone meal or as an accompaniment to other foods.
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