Savory Steamed Anchovy and Tempeh Wraps (Botok Bilis dan Tempe)

Botok Bilis dan Tempe Recipe

Introduction:
Botok Bilis dan Tempe is a delicious Indonesian dish that showcases the unique flavors of anchovies and tempeh, enveloped in aromatic herbs and steamed to perfection. This recipe is not only easy to prepare but also a wonderful way to incorporate traditional ingredients into your meals.

Ingredients

Ingredient	Amount
Bilis (anchovies)	150 grams
Tempe (fermented soybean cake)	1 block
Green tomatoes	2 pieces
Salam leaves (Indonesian bay leaves)	3 leaves
Kemangi (Vietnamese basil)	To taste
Young coconut	1, not too mature
Salt	To taste
Sugar	To taste
Sliced Spices:
Red onion	2 large cloves
Garlic (crushed and chopped)	3 cloves
Lemongrass	3 stalks
Optional:
Bird’s eye chili	2 pieces per packet
Banana leaves	For wrapping

Instructions

Preparation:
Begin by washing the bilis thoroughly, ensuring they are clean. Cut the tempe into your preferred size, whether thin or thick.
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Mix the Ingredients:
In a mixing bowl, combine the bilis, tempe, green tomatoes, sliced red onion, chopped garlic, lemongrass, and salam leaves. Season the mixture with salt and sugar, adjusting to your taste. Add a splash of water for moisture and mix well.
Prepare Banana Leaves:
Lightly grill the banana leaves over an open flame or on a skillet until they are pliable. This makes them easier to fold and shape.
Wrap and Steam:
Place a portion of the mixture in the center of a piece of banana leaf. Add a few kemangi leaves and optionally, 2 bird’s eye chilies for heat. Fold the leaf into a packet, securing it with kitchen twine or toothpicks if needed. Repeat until all the mixture is wrapped.
Cooking:
Arrange the packets in a steamer and steam for approximately 30 minutes or until cooked through and fragrant.
Serving:
Serve your Botok Bilis dan Tempe hot, accompanied by steamed rice for a wholesome meal that delights the senses.