Buntil

Buntil
	Buntil in yellow turmeric and coconut milk spice
Course	Main course
Place of origin	Indonesia
Region or state	Central Java and East Java
Serving temperature	Hot or room temperature
Main ingredients	Papaya, taro, or cassava leaves filled with grated coconut and anchovies, boiled in coconut milk

Buntil is a traditional Indonesian-Javanese dish of grated coconut meat mixed with teri (anchovies) and spices, wrapped in papaya, cassava, or taro (or other similar aroids) leaves, then boiled in coconut milk and spices.^[1] It is a favourite dish in Java, and other than cooked homemade, it is also sold in warungs, restaurants or street side foodstalls, especially traditional temporary market during Ramadhan, prior of breaking the fast.^[2]

References

^ Badiatul Muclisin Asti & Laela Nurisysyafa'ah (2009). Kumpulan Resep Masakan Tradisional dari Sabang sampai Merauke. Media Pressindo. ISBN 9789797880729.
^ Slamet Susanto (26 August 2010). "Ramadan's streets of culinary delights". The Jakarta Post. Archived from the original on 14 June 2015. Retrieved 12 June 2015.

[1] Badiatul Muclisin Asti & Laela Nurisysyafa'ah (2009). Kumpulan Resep Masakan Tradisional dari Sabang sampai Merauke. Media Pressindo. ISBN 9789797880729.

[2] Slamet Susanto (26 August 2010). "Ramadan's streets of culinary delights". The Jakarta Post. Archived from the original on 14 June 2015. Retrieved 12 June 2015.

[1]

[2]

Buntil

See also

References