A recipe shared by a friend. Yumss … I love the spices and taste of this Botok-botok Tahu. This Javenese dish traditionally are made from fish, vegetables, grated coconut and wrapped in banana leaves. But this recipe is a new version using egg tofu and prawn or fish (up to your preference). This dish is best eaten with hot rice.
2 long egg tofu (mashed)
2 egg whites
1 cup of cleaned and chopped prawns (but I used tillapia fillet)
150 gm steamed grated coconut ( to be cooled down for about 15mins)
Tumeric leaves cut up into about 6cm square pieces. Remove the stalk.
Chopped kaffir lime leaves about 6 pieces
1 cm fresh turmeric
2 cm galangal
1 stalk of lemongrass (not in the original recipe but I choose to add)
3 cloves garlic
5 green cili padi
1 red cili
Half cube Ikan bilis knorr cube (I used dried anchovies instead, about 1 tbsp)
Salt to taste
Note : Use a dry-blender if possible, or else drain the liquid before wrapping the paste.
Mix the blended ingredients with tofu, egg white, lime leaves and prawns.
Place few small pieces of turmeric leaves on a piece of banana leaf before putting the botok botok paste. Wrap to your preferred style. Steam for 30 minutes.
Thanks N.D. for sharing this wonderful recipe 🙂