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Name : Cici Afriani
NIM : F1021141003
Botok
“Botok”
is a typical food from West Kalimantan. “Botok” almost resembles the shape of fish spiced dishes
or “pepes ikan” , but it’s tastes is different and different presentation method.
The thing that make “botok” in Kalimantan is different with “botok” in other
area is in Kalimantan “botok” wrapped by using noni leaves and the typical
basic seasonings. ”Botok” will be
delicious and tasteful if using fish options such as tuna
fish, mackerel fish, snakehead fish and carp fish. To get a sense of the unique and typical fish, after cleaned
the fish, cut according your taste, then put in jars
by adding salt and rice in
order to aroma of fish meat into typical. The meat fish in a jar left
for some days between 2-3 days until the meat is rather soft.
Then
newly processed into
“botok”
food.
The
ingredients to make it :
1.
1 kg of fish meat
2.
Young noni leaves
3.
3-5 sheets of young turmeric leaves
4.
15 sheets of kesum leaves
5.
3 stalks of lemongrass
6.
650 ml coconut milk
7.
2 pieces of shredded coconut
8.
½ tablespoons of tamarind
9.
Dried chillies
10. 1
ons of palm sugar
11. Cooking oil for frying
The seasonings :
1.
6 cloves of garlic
2.
4 pieces of red onion/shallot
3.
1 finger segment of ginger
4.
1 finger segment of turmeric
5.
3 pieces of hazelnut
6.
10-15 seeds of coriander
7.
MSG and salt
8.
Flavoring
How to make it :
1.
Clean the fish meat that exist in jars
2.
Turmeric and kesum leaves sliced
smoothly
3.
Fry the shredded coconut until yellow,
then it pounded until smooth.
4.
Red onion, garlic, coriander, hazelnut,
lemongrass, and dried chilies pounded until smooth and then pan with cooking
oil and adding salt and MSG.
5.
The seasoning on top added
with tamarind
water and palm sugar, stir until evenly.
Then enter the fish meat that you have prepared.
6.
After the fish meat is
half-baked, then add with turmeric and kesum leaves and the
shredded coconut that has fried and pounded.
7.
After the fish is mature, lift and wrap
with noni leaves.
8.
Parcel of botok was put into coconut
milk stew, stirring constanly so that the fish become soft (mature) and it’s
seasoning seep and it’s coconut milk sauce rather coagulate.
9.
For serving, throw it’s yarn, and put on
the plate an and then pour it’s sauce on it.
