Recipe of Ultimate Buntil (Cassava Leaves Filled With Coconut, Tempeh & Anchovies)

Hello everybody, it's Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Ultimate Buntil (Cassava Leaves Filled With Coconut, Tempeh & Anchovies). One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have Buntil (Cassava Leaves Filled With Coconut, Tempeh & Anchovies) using 28 ingredients and 8 steps. Here is how you cook it.

Buntil is a simple side dish of cassava leaves . Soaked in thick coconut milk. One of the typical dishes of Central Java indonesia and very popular because it is simple and delicious. Apart from cassava leaves, buntil is also often made from taro leaves and papaya leaves, It tastes so savory spicy with crunchy cassava leaves. Perfect to eat with warm rice

Ingredients and spices that need to be Prepare to make Buntil (Cassava Leaves Filled With Coconut, Tempeh & Anchovies):

1. 1 bunch young cassava leaves
2. 50 g anchovies (teri medan)
3. 200 gram tempeh, diced
4. 150 gram coconut grated
5. 2 lemongrass stalk, take the white part, finely slice
6. 2 kaffir lime leaves, coarsely sliced
7. Groun Spices For the Filling :
8. 5 pieces red chilies
9. 3 large shallots
10. 5 cloves garlic
11. 2 cm kencur (greater galingale powder)
12. 1/2 teaspoon turmeric powder
13. 1/2 teaspoon ginger powder
14. 1/2 cm galangal
15. 1 tsp coriander powder
16. 1 tsp sugar
17. 2 tsp salt
18. For The Broth :
19. 1 liter medium coconut milk
20. 2 Bay leaves (daun salam)
21. 1 lemongrass stalk, bruised
22. 10 pieces red chilies
23. Ground Spices For The Broth:
24. 5 pieces red chilies
25. 4 cloves ofgarlic
26. 3 shallots
27. 1 tsp sugar
28. 2 tsp salt

Instructions to make to make Buntil (Cassava Leaves Filled With Coconut, Tempeh & Anchovies)

1. Bring water to a boil with a little baking soda. Boil the cassava leaves briefly until wilted and then remove. Drain until dry.
2. Mix young coconut, ground spices, anchovies, tempeh, lime leaves and lemongrass until smooth.
3. Take 4-5 pieces of cassava leaves, spread and overlap each other so that they become a whole sheet.
4. Place 3 tablespoons of coconut mixture in the middle. Fold and wrap tightly.
5. Tie with cotton thread until tightly tied. Do the same as rest of material.
6. For the Broth: Heat oil, saute ground spices and other spices until fragrant.
7. Pour the coconut milk, buntil and red cayenne pepper, cook until boiling reduce the heat, cook until the gravy is thick, slightly oily.
8. Lift and remove the strings when serving.

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So that's going to wrap it up with this exceptional food Recipe of Award-winning Buntil (Cassava Leaves Filled With Coconut, Tempeh & Anchovies). Thanks so much for your time. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!