Ingredients with Measurements:
- 1 lb squid, cleaned and cut into rings
- 1 cup grated coconut
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tsp salt
- 10 lime leaves, thinly sliced
- 2 red chilies, thinly sliced
- 1 tbsp vegetable oil
Special Equipment Needed:
- Steamer
Step-by-Step Instructions:
1. In a mixing bowl, combine grated coconut, tamarind paste, palm sugar, salt, lime leaves, and red chilies. Mix well.
2. Add squid rings to the mixture and mix until the squid is coated evenly.
3. Take a piece of banana leaf and cut it into a square shape. Place a spoonful of the squid mixture onto the center of the banana leaf.
4. Fold the banana leaf to make a small package, then secure it with toothpicks.
5. Repeat the process until all the squid mixture is used up.
6. Heat a steamer over medium heat. Once the water is boiling, place the squid packages in the steamer and steam for 15 minutes.
7. After 15 minutes, remove the squid packages from the steamer and let them cool for a few minutes.
8. Heat vegetable oil in a pan over medium heat. Fry the squid packages until they are golden brown.
9. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Steaming temperature: 100°C
- Frying temperature: 180°C
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 270
- Fat: 16g
- Carbohydrates: 16g
- Protein: 18g
Substitutions for ingredients:
- Squid can be substituted with shrimp or fish.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add lemongrass to the squid mixture for a more aromatic flavor.
- Use different types of chilies for a spicier or milder taste.
Tips and Tricks:
- Make sure the squid is dry before adding it to the mixture to prevent the mixture from becoming too watery.
- Use fresh lime leaves for the best flavor.
- If banana leaves are not available, parchment paper can be used as a substitute.
Storage Instructions:
- Leftover squid botok can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, steam the squid packages for 5-7 minutes until heated through.
Presentation Ideas:
- Serve the squid botok on a platter with fresh lime wedges and sliced red chilies.
Garnishes:
- Garnish with fresh cilantro leaves or chopped scallions.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
- Grilled eggplant
Troubleshooting Advice:
- If the squid mixture is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- If the squid packages are falling apart, use more toothpicks to secure them.
Food Safety Advice:
- Make sure the squid is cooked through before serving.
- Use clean hands and utensils when handling the squid.
Food History:
- Botok is a traditional Indonesian dish made with grated coconut and various spices. It is usually steamed or baked in banana leaves.
Flavor Profiles:
- This dish has a sweet and sour flavor from the tamarind paste and palm sugar, with a hint of spiciness from the chilies.
Serving Suggestions:
- Serve as an appetizer or main dish.
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Region: Indonesian