foto ilustrasi: YouTub/Ceceromed Kitchen
Brilio.net - Botok is a typical Indonesian dish made with grated coconut as the main ingredient and various fillings such as tofu, tempeh, anchovies, or even shrimp. The taste is savory, slightly spicy, and has a distinctive aroma from the banana leaves used as the wrapper.
Unfortunately, making perfect botok is not always easy. Many obstacles often arise, such as botok that tastes rancid, too soft, or dry and less delicious. To avoid disappointing results, there are several tricks that can be applied so that botok is always delicious and addictive when eaten, summarized by BrilioFood from various sources, Monday (3/2).
1. Choose fresh grated coconut. Coconut is the main ingredient in botok, so its quality determines the final result. Some common problems related to coconut are:
- Rancid coconut: Usually caused by coconut that has been stored for too long or is of poor quality.
- Coconut that is too dry: Can make the botok taste less soft and unappetizing.
- Coconut that is too fine or coarse: Can affect the texture of the botok.
Solution:
- Use freshly grated coconut so that the aroma remains fresh and does not go rancid.
- If you buy grated coconut at the market, make sure the color is still pure white and does not smell sour.
- Choose a medium size grater so that the texture is right, not too coarse or too fine.
- If the coconut feels less oily, add a little coconut milk so that the botok is tastier and not dry.
One common mistake when making botok is the uneven distribution of spices in the main ingredients. As a result, some parts taste bland and some are too strong in spices.
Tricks to ensure the spices are absorbed perfectly:
- Finely grind the spices, such as shallots, garlic, chilies, candlenuts, and salt.
- Mix the spices with grated coconut first before mixing with the main ingredients.
- Add a little water or coconut milk to make the spices blend more easily with the other ingredients.
- Mix all ingredients until completely mixed before wrapping in banana leaves.
Banana leaves are not only used as a wrapper, but also provide a distinctive aroma to botok. However, there are several obstacles that often occur:
- Banana leaves tear easily so the filling leaks out when steamed.
- The leaves are too dry so they are difficult to fold and shape.
Solution:
- Use banana leaves that are still fresh and flexible so they are easy to fold.
- If the leaves feel stiff, wilt them first by heating them over low heat or soaking them in hot water for a while.
- Wrap the botok tightly so that the spices and hot steam do not escape when steamed.
The steaming process determines the texture of the botok. If it is too long, the botok can become dry and less delicious. If it is too short, the botok can be soft and undercooked.
The correct way to steam botok:
- Use medium heat so that the botok cooks evenly without being too dry.
- Steam for 2530 minutes until the banana leaves wilt and give off a fragrant aroma.
- Do not open the steamer lid too often so that hot steam does not escape and the botok is cooked perfectly.
The filling in botok can vary, from tofu, tempeh, fish, shrimp, to mushrooms. However, some ingredients such as tofu and mushrooms contain a lot of water which can make botok too soft or wet.
Solution:
- Squeeze the tofu before mixing it so that there is not too much water.
- If using mushrooms, saut them briefly to reduce the water before mixing with the other ingredients.
- For fish or shrimp, make sure to dry them with kitchen paper before using.
In addition to banana leaves, basil leaves can be an addition that makes botok more fragrant and appetizing. Basil leaves also help reduce the fishy smell if using fish or shrimp as the filling.
Delicious and savory botok recipe. Ingredients:
- 200 grams of tofu, roughly crushed
- 100 grams of tempeh, cut into small pieces
- 100 grams of grated coconut
- 5 cloves of shallots
- 3 cloves of garlic
- 5 red chilies, thinly sliced
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp stock powder
- 1 handful of basil leaves
- 2 bay leaves
- Banana leaves for wrapping
How to make:
1. Blend the shallots, garlic, salt and sugar.
2. Mix the spices with grated coconut, tofu, tempeh, and chili. Mix well.
3. Add basil leaves and bay leaves, stir again.
4. Wrap in banana leaves, then steam for 30 minutes until cooked.
5. Serve while warm.
Ingredients:
- 100 grams of anchovies, wash thoroughly
- 100 grams of grated coconut
- 4 cloves of shallots
- 3 cloves of garlic
- 5 red cayenne peppers, thinly sliced
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp stock powder
- Banana leaves for wrapping
How to make:
1. Blend the shallots, garlic, salt and sugar.
2. Mix the spices with grated coconut, anchovies, and chilies.
3. Wrap in banana leaves, then steam for 30 minutes.
4. Serve while warm.
Ingredients:
- 200 grams of shrimp, peeled and washed clean
- 100 grams of grated coconut
- 4 cloves of shallots
- 3 cloves of garlic
- 5 green chilies, thinly sliced
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp stock powder
- 1 handful of basil leaves
- Banana leaves for wrapping
How to make:
1. Blend the shallots, garlic, salt and sugar.
2. Mix the spices with grated coconut, shrimp, chilies, and basil leaves.
3. Wrap in banana leaves, then steam for 2530 minutes.
4. Serve while warm.
(brl/tin)