> Botok tempe lamtoro <
Ingredients
1 small plank of tempe
1/2 half grated coconut
2 handheld petai china / lamtoro
1 handheld teri
3 pieces of green chili, sliced iris
10 pieces of whole chili pepper
1 handheld Leaves melinjo (I do not use, no more)
Sufficient bay leaves
Sufficient salt & brown sugar
Sufficient leaves & stick to wrap
Ground spices:
6 onion grains
4 cloves garlic
5 pieces of cayenne pepper (to taste)
1 kencur finger joint
Step
Cut small tempe and steam until cooked so as not to smear (what is its Indo language?)
Prepare all ingredients.
Pour the finer spices over the botok (except bay leaves).
Season salt & brown sugar, stir well, taste test, when it is fit dough ready wrapped.
Take a banana leaf, give a piece of bay leaves, give 1-2 tablespoons botok dough, wrap and semat with stick.
Steam botok for 15-20 minutes, lift and serve.
