Material
- 300 gr half old coconut
- 50 gr dried anchovy
- 6 sliced green chilies
- 12 red bird’s eye chilies
- 200 gr of tempeh
- 150 gr Chinese petai
- 30 gr of basil leaves
- 100 ml thick coconut milk
- 12 bay leaves
- Banana leaf
Ground spices
- 12 grains of shallots
- 8 cloves of garlic
- 4 cm galangal
- 3 tbsp brown sugar
- 1 tsp salt
How to make
- Prepare a bowl, then mix the grated coconut, anchovies, green chilies, cayenne pepper, tempeh, Chinese petai, basil and thick coconut milk, stir until well blended.
- Then take a sheet of banana leaf, give a piece of bay leaf, mix it with the coconut on top. Wrap it into a tum shape, then secure it with a stick or toothpick.
- Steam the botok packets, for 60 minutes or until cooked.
- Botok tempe anchovies are ready to be served while warm.
So, those are some warteg-style cooking recipes that are delicious and safe for people with high cholesterol. Hopefully this recipe is useful and inspiring.
