Botok
(Bobotok, Botok-Botok, ꦧꦺꦴꦛꦺꦴꦏ꧀)
Botok is Javanese dish made from a mixture of grated coconut and various ingredients, wrapped in banana leaves and steamed until aromatic and tender. The heart of botok lies in the grated coconut flesh, usually the by-product of making coconut milk, which is then mixed with a medley of aromatic spices such as shallots, garlic, chilies, galangal, lemongrass, and turmeric, and seasoned with salt, bay leaves, and sometimes shrimp paste (terasi).
This spiced coconut base acts as a flavorful carrier for a variety of proteins or vegetables. Traditional versions of botok include fillings like tempeh, tofu, anchovies (teri), salted fish, mushrooms, or even local herbs and edible flowers, depending on what is available or in season.
Once the filling is combined, it is wrapped in banana leaves to form small, tight parcels, which are then steamed. Read more
This cooking method not only keeps the ingredients moist and tender but also infuses the dish with the subtle, vegetal aroma of banana leaves, adding a layer of authenticity and depth to the overall flavor. The result is a dish that is soft, richly spiced, and slightly sweet-savory, with a texture that is both crumbly and juicy from the coconut.
Botok is typically served as part of a larger rice meal, often alongside steamed rice, sambal, and fried tempeh or tofu. Over time, more elaborate versions of botok have emerged, using ingredients like prawns, eels, or even minced meat, though its soul remains firmly tied to its humble, plant-based origins.
Today, botok is enjoyed not just in rural kitchens but also in traditional food stalls and modern Indonesian restaurants that celebrate heritage cuisine.
