Ingredients with Measurements:
- 1 cup grated coconut
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp ground turmeric
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp ground black pepper
- 1/2 cup thinly sliced shallots
- 1/2 cup thinly sliced lemongrass
- 1/2 cup thinly sliced kaffir lime leaves
- 1/2 cup thinly sliced galangal
- 1/2 cup thinly sliced red chilies
- 1/2 cup thinly sliced green beans
- 1/2 cup thinly sliced carrots
- 1/2 cup thinly sliced cabbage
- 1/2 cup thinly sliced tofu
- 1/2 cup thinly sliced tempeh
- 1/2 cup thinly sliced cooked shrimp
- 1/2 cup thinly sliced cooked chicken
- 1/2 cup thinly sliced cooked beef
- 1/2 cup thinly sliced cooked pork
- Banana leaves for wrapping
Special equipment needed:
- Blender or food processor
- Steamer
Step-by-step instructions:
1. In a blender or food processor, blend together grated coconut, water, salt, sugar, ground turmeric, ground coriander, ground cumin, and ground black pepper until smooth.
2. In a large mixing bowl, combine the blended coconut mixture with shallots, lemongrass, kaffir lime leaves, galangal, red chilies, green beans, carrots, cabbage, tofu, tempeh, cooked shrimp, cooked chicken, cooked beef, and cooked pork. Mix well.
3. Cut banana leaves into 8-inch squares. Place a spoonful of the mixture in the center of each banana leaf square. Fold the banana leaf over the mixture to form a packet. Secure the packet with toothpicks or string.
4. Steam the packets for 30 minutes.
5. In a small saucepan, heat coconut milk over medium heat until it comes to a boil.
6. Serve the steamed packets with the hot coconut milk.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Steamer temperature: High heat
- Coconut milk temperature: Medium heat
Serving size:
- Makes 8 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 15g
- Cholesterol: 50mg
- Sodium: 300mg
- Total carbohydrates: 15g
- Dietary fiber: 4g
- Sugars: 5g
- Protein: 15g
Substitutions for ingredients:
- Instead of grated coconut, you can use coconut cream or coconut milk.
- Instead of shallots, you can use onions.
- Instead of lemongrass, you can use lemon zest.
- Instead of kaffir lime leaves, you can use lime zest.
- Instead of galangal, you can use ginger.
- Instead of red chilies, you can use jalapenos or serranos.
- Instead of green beans, you can use snap peas or snow peas.
- Instead of carrots, you can use bell peppers.
- Instead of cabbage, you can use bok choy or kale.
- Instead of tofu, you can use seitan or mushrooms.
- Instead of tempeh, you can use soy curls or TVP.
- Instead of cooked shrimp, chicken, beef, or pork, you can use any protein of your choice.
Variations:
- You can add more or less of any of the vegetables or proteins to your liking.
- You can add other vegetables such as corn, zucchini, or eggplant.
- You can add other proteins such as fish or tofu.
Tips and tricks:
- Make sure to blend the coconut mixture until it is smooth to ensure a creamy texture.
- Use fresh banana leaves for the best flavor and aroma.
- Soak the banana leaves in warm water for 10 minutes before using to make them more pliable.
- Make sure to secure the packets tightly to prevent the mixture from leaking out during steaming.
- Serve the packets with rice or noodles for a complete meal.
Storage instructions:
- Store any leftover packets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the packets for 10-15 minutes until heated through.
Presentation ideas:
- Serve the packets on a platter with the hot coconut milk in a small bowl on the side.
- Garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Fresh herbs such as cilantro or basil.
Pairings:
- Serve with rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Fried rice
- Spring rolls
Troubleshooting advice:
- If the packets are leaking during steaming, make sure to secure them tightly with toothpicks or string.
Food safety advice:
- Make sure to cook the packets until the filling is fully cooked and the internal temperature reaches 165°F to prevent foodborne illness.
Food history:
- Botok Tawon is a traditional Indonesian dish made with a mixture of vegetables and proteins wrapped in banana leaves and steamed.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian