Indonesian Food Recipe : Botok Teri

Indonesian Food Recipe : Botok Teri
Indonesian Food Recipe : Botok Teri
Central Java is one of the provinces in Indonesia which has a variety of unique, from the start of it’s society, it’s natural beauty, as well as its culinary. We are familiar with the culinary offerings in the form of central java fried rice, onion sauce, fried chicken, and many culinary specialties uniquely derived from Central Java, one of them is botok Teri.

Botok anchovy is one of the typical regional cuisine of Central Java. Botok anchovy has a very tasty when served along with warm white rice. Actually botok dish has a variety of fields such as chicken botok, botok pete, botok jengkol, but processed botok that struck me the most delicious is botok anchovies. Botok anchovies anchovy use as a packing material, anchovy also contains high protein, including useful to prevent osteoporosis and can strengthen teeth.

If you want to make botok Teri yourself at home, you need to pay attention to the ingredients and the way of making botok Teri in this article.

Ingredients :
·         1 package of  tempeh
·         1 cup of dried shredded coconut
·         1 cup of coconut milk
·         1 packet of Japanese anchovy
·         3 lime leaves
·         Banana leaf

Ground spices :
·         3 cloves of  garlic
·         1 phalange of galingale
·         3 large of red chilies
·         Salt to taste
·         Terasi to taste
·         sugar to taste

How to make Botok Teri:
1. The First Step to make Botok Teri is soak until the coconut is dried with warm coconut milk for +/- 10 minutes
2. Mix oil with spices and sliced lime leaves and stir
3. Mix the dough with tempeh and anchovies, mix
4. then you pack every 2 tablespoons of batter in a banana leaf
5. steam botok for +/- 40 minutes,

6. if it had been cooked lift and serve with the warm rice
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