Ingredients
- papaya leaves to taste, boiled
- 1 coconut, grated
- 100 grams of anchovy
- enough maps
- 5 red chilies
- 4 cloves garlic
- 1 kencur segment
- 1/2 tsp shrimp paste
- salt and brown sugar to taste
Sauce
- 250 ml of coconut milk
- 5 shallots
- 3 cloves of garlic
- 2 red chilies
- 2 candlenuts
- sugar and salt to taste
How to make
1. Grind the garlic, shrimp paste, kencur, red chilies, salt and sugar.
2. Mix the ground spices with grated coconut (from 1/2 coconut), petai, and anchovies.
3. Prepare boiled papaya leaves, put enough stuffing, roll it up, then tie it with a string. Steam for about 45 minutes.
4. For the buntil sauce seasoning, grind the shallots, garlic, chilies, candlenuts, sugar, and salt. Sauté until fragrant. Add coconut milk. Enter buntil, cook until the coconut milk is reduced over low heat.
Happy cooking!
