Botok

Botok (sometimes called Bobotok in its plural form or Botok-botok) 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 vegetables or fish, and wrapped in banana leaf and steamed. It is commonly found in Central and East Java.

Botok seems to be a byproduct of coconut milk production, to save and reuse the grated coconut flesh that might be otherwise discarded. Commonly, the grated coconut flesh flakes are discarded after squeezing it to acquire the coconut milk. However, by cooking them in banana leaf with additional mixture and spices, they can also be eaten as additional dish. Another way to save the grated coconut residue is to saute them as serundeng. Today however, to acquire tastier and richer taste, many recipe insist on using only freshly grated coconut flesh that still contains coconut milk. Botok is typically consumed with rice.

Preparation and serving

The grated coconut flesh is mixed with chilli, salt, pepper, lemon basil and salam (Indonesian bay-leaf) and additional ingredient. 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 botok usually uses simple and cheaper ingredients, such as minced tempeh, tofu or anchovy. After the botok is cooked, the banana leaf package is opened and served with steamed rice. After perfectly cooked, the grated coconut and sometimes the egg addition, acted as the binding agent of the whole botok ingredients.