Here is one more unique food from Indonesia named “Buntil”.

Buntil Food was known as traditional spicy food from Java Island that are East Java, Central Java, Jogjakarta and West Java, but most famous at Central Java and East Java.

Buntil word is the meaning Wrapping, so the Buntil Food means dish of roasted taro leaves wrapped around spices.

The spicy sensation, makes it hard to forget it!

A. Buntil Stuffing Ingredients:

- Grated coconut
- Red pepper
- chili
- onion
- garlic
- tiny sea fish
- pete cina
- salt
- sugar
- flavoring

B. Buntil Wrapping Ingredient:

- Taro leaves with purple color
- Alternative material cassava leaves or papaya leaves

C. Buntil Sauce Ingredient:

- coconut milk
- red pepper
- chili
- onion
- garlic
- turmeric
- the galangale
- lemon leaves
- lemon grass
- salt
- sugar
- flavoring

Cooking Instruction for Stuffing Buntil: A

1.a. Mills finely red pepper, chili, onion, garlic, salt, sugar and flavoring
2.a. Pouring grated coconut, tiny sea fish, pete cina to the dough 1.a.

Cooking Instruction for making Buntil Wrapping: B

1.b. Heap up 7 plies taro leaves
2.b. Put dough 2.b. on the taro leaves 1.b., wrapped around as a ball
3.b. Steamed within 7 hours

Cooking Instruction Buntil Sauce: C

1.c Mills finely red pepper, chili, onion, garlic, turmeric and alpina galanga.
2.c Prepare frying pan and cook doug 1.c until good smelt ±5 minutes
3.c Pouring coconut milk, wait its boiled

Serving Guide:

- Prepare a cup
- Put on the Buntil and pouring the Sauce
- Ready to eat, enjoy it.

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Chili is the main ingredient to make sambal. Choose only the fresh chili one. Other ingredients are terasi (condiment made from pounded and fermented shrimp or small fish), sugar, and salt.

The ingredients you need to make sambal bajak are:

Red chili (the long one), 200 grams, remove the stalk.
Small chili (well known as cabai rawit in Indonesia), 25 pieces, remove the stalk.
Onion, 25 pieces.
Garlic, 12 pieces.
Terasi, 1 table spoon.
Salt, 1 tea spoon.
Cane sugar, 1 table spoon.
Frying oil, 50 cc.

Follow these steps to make sambal bajak:

Wash the red chili, small chili, onion, and garlic. Slice them into pieces.
Put the red chili in a blender; stir it with medium speed for 1 minute. Add the small chili, onion, and garlic. Stir them for 1 minute respectively.
Add salt, terasi, and cane sugar. Stir together until they are fine.
In the frying pan, heat the frying oil. Put the dough into it, and fry it until its color changed into dark red.
Put it into another container, wait until it gets colder.
Sambal bajak is ready to be served.

If you wish to make a small amount of sambal bajak, you can use mortar and pestle instead of blender. Sambal bajak is usually consumed with cooked rice. Put it in a small bowl, dip your fried chicken into it, and enjoy its pleasant taste.

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Other records also show that tempe might be produced using black soybeans before 16th century by Javanese Rural Community in Mataram.

The word tempe probably came from Javanese Ancient Word “tumpi”.

But some also believe that Tempe was first introduced by Chinese immigrants who came to Java. They introduced 3 recipes made from soya beans called Tofu, Tom Ping, and Toya. Tom Ping is Tempe itself.

Enough the story, whether Tempe originally came from Java or China, It’s an undeniable fact that Tempe is an Indonesian Traditional Food. And Indonesians eat most of the tempes in the world.

Tempeh dishes are available in most Javanese households, they prepare various tempe / tempeh dishes daily on their tables, especially those who live in rural places.

Ingredients:

250 g tempe, chop into pieces
150 g beef, boil until softened and dice
50 g green chilies, chop into 1cm size
25 g red chilies, chop into 1cm size
100 g tomato, tear into pieces
6 shallots, slice
3 cloves garlic, slice
1 salam leaf
1 cm galangal, crush
250 cc water
5 tbs kecap manis
1 tsp salt

How to:

1. Heat oil in a frying pan. Fry garlic until brown, add shallots, green chilies, red chilies, salam leaf, galangal and tempe.
2. Add beef, tomato, water, kecap manis and salt, stir fry until the soup evaporate.
3. Serve with hot rice.

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