Buntil is a traditional cuisine that is easily found in every market on the island of Java, especially Central Java. The basic ingredients of buntil cooking are leaves.
There are three types of leaves that can be used as bundles, namely papaya leaves, cassava leaves, and taro leaves.
Of the three types of leaves earlier, in the bundle maker the process is almost the same. Well, of the three types of leaves that are the most popular are buntil which comes from taro leaves.
Do you have the desire to make taro leaves?
Don’t worry, because we will give the recipe below below.
- 5 taro leaves, wide in size
- 1 coconut (1/2 young), then grate, then set aside Â¼ part
- 100 grams of small anchovy
- 3 red curly chilies, thinly sliced
- 2 grains of garlic, puree
- 2 stems of leeks, finely sliced
- 50 grams of Chinese petai / manding
- 5 red onion grains, finely sliced
- 75 grams of rendang (ready to use)
- Salt to taste)
- Flavoring (to taste)
- Sugar (to taste)
How to make
- Prepare the container, then enter the young coconut, garlic, anchovy, spring onion, chilli, 1 teaspoon flavoring, then mix evenly.
- Wash taro leaves, then tear them into 5 parts (for each sheet). So that everything becomes 15 tears. Arrange in one pan.
- Wrap the coconut mixture that has been mixed into taro leaves. Divide evenly into 15 taro leaf tears earlier. Then set it aside.
- Saute the shallots until fragrant, then add the rendang spices. After that, add the coconut milk from Â kelapa the coconut portion, give it sugar, flavoring, salt. Cook until boiling.
- Pour the coconut spices into the pan containing the raw puffer. Then cover the pan, then boil until the taro leaves become soft and the sauce thickens.
- Taro leaves are ready to be served.
That’s the recipe for making taro leaves, hopefully adding to your cooking repertoire. May be useful.…