Buntil
Sign in to saveBuntil 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. 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.
Key facts
- Prepared food.name
- Buntil
- Prepared food.image
- Buntil.jpg
- Prepared food.image_size
- 250px
- Prepared food.caption
- Buntil in yellow turmeric and coconut milk spice
- Prepared food.country
- Indonesia
- Prepared food.region
- Central Java and East Java
- Prepared food.course
- Main course
- Prepared food.served
- Hot or room temperature
- Prepared food.main_ingredient
- Papaya, taro, or cassava leaves filled with grated coconut and anchovies, boiled in coconut milk
via Wikipedia infobox
Wikidata facts
- Instance of
- dish
- Part of
- Indonesian cuisine
- Has part
- coconut milk
- Country
- Indonesia
- Country of origin
- Indonesia
- Material used
- coconut milk
- Location
- Indonesia
- Image
- Buntil.jpg
Show 4 more facts
- cuisine
- Javanese cuisine
- native label
- buntil
- culture
- culture of Indonesia
- course
- main course
via Wikidata · CC0
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Encyclopedic overview
2 sectionsContents
- See also
- References
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. 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.
==See also== Botok Pepes Krechek Gudeg Sambal jengot (hot spicy sauce made from grated young coconut) Serat Centhini, a cookbook written in 1824 Laing (food) Sarma (food)
Excerpted from Wikipedia’s “Buntil” article, available under the CC BY-SA 4.0 licence.