Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
Botok adalah hidangan parsel kukus khas Jawa, terutama digemari di Jawa Tengah dan Jawa Timur (Yogyakarta, Solo, Malang). Botok termasuk dalam keluarga pepés, makanan kukus daun pisang, dan dianggap sebagai makanan jiwa murni oleh masyarakat Jawa.
Botok klasik (sering disebut Botok Tawon atau Botok Biasa) menggabungkan:
Daging kelapa muda parut segar sebagai dasarnya
- Tahu yang dihancurkan, ikan gabus kecil atau ikan teri, terasi fermentasi, daun pandan cincang, dan kemangi
- Tambahan musiman: bunga pepaya, petai, ikan lele, daging sapi cincang, atau bahkan bunga durian
- Bumbu yang diaduk kasar terdiri dari bawang merah, bawang putih, cabai, kunyit, lengkuas besar, serai, daun salam, gula aren, dan garam
Semuanya dicampur dengan tangan, dibungkus rapi dalam bungkusan kecil dengan daun pisang (diamankan dengan tusuk gigi), lalu dikukus perlahan selama 30–60 menit. Saat Anda membuka daun harumnya, aroma kelapa, kemangi, dan rempah yang meledak-ledak langsung terasa. Teksturnya lembap dan lembut, dengan cita rasa yang seimbang sempurna: sedikit pedas, sedikit manis-asin, dengan umami yang mendalam dari kelapa dan aroma fermentasi.
Dijual hanya dengan harga Rp3.000–8.000 per buah di pasar pagi (masih mengepul dalam keranjang bambu raksasa), botok adalah sarapan atau makan malam terbaik jika disandingkan dengan nasi. Saat hari raya, pernikahan, atau perayaan desa, keluarga membuat ratusan bungkus botok untuk dibagikan—hanya sedikit hidangan yang dapat menyampaikan "rumah" lebih kuat bagi orang Jawa daripada oleh-oleh sederhana dari daun pisang yang harum ini.
Botok means "wrapped in banana leaves," so this dish is made by wrapping food in banana leaves. It is a traditional food of Java. Because economic conditions were not good in the past, the food inside was usually a mixture of bean products and vegetables, which can be steamed or baked. It is considered a light Indonesian food.
Botok is the quintessential Javanese steamed parcel dish, especially beloved in Central and East Java (Yogyakarta, Solo, Malang). It belongs to the “pepés” family of banana-leaf-steamed foods and is considered pure soul food by Javanese people.
The classic botok (often called Botok Tawon or Botok Biasa) combines:
- Freshly grated young coconut flesh as the base
- Crumbled tofu, tiny silver fish or anchovies, fermented shrimp paste, chopped pandan and Indonesian basil
- Seasonal additions: papaya flowers, petai beans, catfish, minced beef, or even durian flowers
- A rough-churned spice paste of shallots, garlic, chilies, turmeric, greater galangal, lemongrass, bay leaves, palm sugar, and salt
Everything is mixed by hand, wrapped into neat little packets with banana leaves (secured with toothpicks), then gently steamed for 30–60 minutes. When you unfold the fragrant leaf, an explosive cloud of coconut, basil, and spice hits you. The texture is moist and tender, the flavor perfectly balanced: mildly spicy, subtly sweet-salty, with deep umami from the coconut and fermented notes.
Sold for just IDR 3,000–8,000 each at morning markets (still steaming in giant bamboo baskets), it’s the ultimate breakfast or dinner when paired with rice. During holidays, weddings, or village celebrations, families make hundreds of botok parcels to give away—few dishes say “home” more powerfully to a Javanese person than this humble, fragrant banana-leaf gift.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
