Buntil

Indonesian dish made from stuffed leaves

Buntil

[[File: Buntil dish served on a plate |frameless|alt=]]
Alternative names
Type	Vegetable dish
Course	Main course
Place of origin	Indonesia
Region or state	Java
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature	Hot
Main ingredients	Cassava leaves, papaya leaves, or taro leaves stuffed with grated coconut and spices
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Buntil is a traditional Indonesian dish originating from the island of Java. It is a savory dish made from leaves, such as cassava leaves, papaya leaves, or taro leaves, which are stuffed with a mixture of grated coconut, spices, and sometimes anchovies or tempeh. The stuffed leaves are then simmered in a rich, spiced coconut milk sauce.

Preparation

The preparation of buntil involves several steps. First, the leaves are blanched to soften them, making them pliable for wrapping. The stuffing is prepared by mixing grated coconut with a variety of spices, which may include shallots, garlic, coriander, turmeric, and galangal. Some variations of buntil also include small pieces of anchovies or tempeh for added flavor and protein.

Once the stuffing is ready, it is placed in the center of each leaf, which is then carefully folded and secured with a toothpick or tied with a string. The wrapped bundles are then placed in a pot and simmered in a coconut milk sauce that is seasoned with additional spices, such as lemongrass, bay leaves, and kaffir lime leaves. The cooking process allows the flavors to meld together, resulting in a rich and aromatic dish.

Variations

Buntil can vary significantly depending on the region and the type of leaves used. In some areas, cassava leaves are preferred for their slightly bitter taste, while in others, the milder papaya leaves are used. Taro leaves are another popular choice, offering a unique texture and flavor.

The stuffing can also vary, with some recipes incorporating tempeh or tofu as a vegetarian option, while others might include small pieces of chicken or beef. The level of spiciness can be adjusted according to personal preference, with the addition of chili peppers to the coconut milk sauce.

Cultural Significance

Buntil is a beloved dish in Javanese cuisine and is often served during special occasions and family gatherings. It is a testament to the resourcefulness of Indonesian cooking, utilizing readily available ingredients to create a flavorful and satisfying meal. The dish is also a reflection of the diverse culinary influences found throughout Indonesia, combining indigenous ingredients with techniques and flavors from other cultures.

Related pages

• Indonesian cuisine
• Javanese cuisine
• Cassava
• Coconut milk
• Tempeh