Kompas.com – Botok Katuk leaves can be a healthy meal menu option. This dish is rich in nutrients and does not require oil when cooking it.
Katuk leaves contain lactagogic compounds that are beneficial for breastfeeding mothers. This dish is also suitable for those who want to eat snacks but still nutritious.
Also read:
Follow the recipe from the book “50 Recipes for Delicious Delicious Dishes in 45 minutes“(2010) by Sisca Soewitomo published by Gramedia Pustaka Utama below.
Katuk leaf botok recipe
Material
- 5 sweet corn, boiled and pipil
- 250 grams of champignon mushrooms, thinly sliced
- 50 grams of fresh katuk leaves
- 2 eggs, shake off
- 300 ml of coconut milk from 1 coconut
- 2 tablespoons of tamarind water
- 8 shallots, thinly sliced
- 5 cloves of garlic, finely chopped
- 2 large red chili, sliced sliced
- 2 large green chili, sliced sliced
- 2 cm ginger, thinly sliced
- 3 pieces of orange leaves, finely sliced
- 12 bay leaves, thinly sliced
- 1 cm galangal, thinly sliced
- 2 cm turmeric, thinly sliced
- 2 lemongrass stems, slice the white parts
- 1 teaspoon salt
- ½ teaspoon pepper powder
- 1 teaspoon sugar
- 5 Red Cayenne Red (Optional) Chili
- Banana leaves to wrap
- Stick as a saving
How to make katuk leaf botok
- Mix eggs, coconut milk, and tamarind water in a container. Mix well.
- Add corn pipil, mushrooms, katuk leaves, onion, garlic, red chili, green chili, ginger, orange leaves, bay leaves, galangal, turmeric, and lemongrass. Stir again.
- Add salt, pepper, and sugar, stir until the spices are evenly mixed.
- Take two banana leaves, fill it with botok dough and red cayenne pepper, then wrap it and pin it with a stick.
- Steam botok for 20 minutes until cooked. Lift and serve warm.
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