Botok Kemangi Tempe with Lamtoro Seeds
Ingredients
| Ingredient | Quantity |
|---|---|
| Lamtoro seeds (washed) | 150 grams |
| Tempe (steamed, mashed) | 2 pieces |
| Kemangi (washed) | 1 bunch |
| Coconut (shredded, half-ripe) | ½ coconut |
| Belimbing wuluh (optional) | To taste |
| Banana leaves (or heatproof dish) | As needed |
| Spices (ground) | |
| Garlic (fried until fragrant) | 2 cloves |
| Shallots (fried until fragrant) | 4 cloves |
| Coriander powder | ½ teaspoon |
| Bird’s eye chili (to taste) | 10 pieces |
| Kaffir lime leaves | 2 leaves |
| Sugar (to taste) | 4 tablespoons |
| Chicken bouillon powder | 1 packet |
Instructions
-
In a large mixing bowl, combine the washed lamtoro seeds, kemangi, mashed tempe, shredded coconut, and ground spices. Mix well and adjust seasoning to your preference.
-
Prepare the banana leaves by cutting them to your desired size. Place a few spoonfuls of the mixture onto the leaves and add belimbing wuluh on top if using. Fold and secure with toothpicks. If banana leaves are unavailable, you can steam the mixture directly in a heatproof dish.
-
-
Steam for 30 minutes, or until fully cooked.
-
Remove from heat and serve warm. Enjoy your flavorful Botok Kemangi Tempe!
