In this Java-inspired botok, crumbled tempeh is mixed with coconut, chili and fragrant spices. The banana leaf keeps the filling tender as it steams; a quick turn on the grill adds extra aroma to the wrapping. Serve with rice and green beans.
Botok is a Javanese cooking method in which a seasoned filling is wrapped in banana leaf and steamed. The ingredients vary from one version to another: fish, vegetables or other ingredients may take centre stage alongside tempeh, for example. This version focuses on tempeh and coconut, with chili and aromatic spices for a savoury, fresh fragrance. It is one take on botok, not a set formula for all Javanese versions.
Tempeh gives the filling structure and a firm, slightly nutty flavour. Crumble it with your fingers or chop it finely; small pieces absorb the spices evenly, while a few larger bits add a little bite. Unsweetened grated coconut makes the mixture richer and keeps it moist as it steams. If you’re using dried coconut, first leave it to soak briefly with a splash of water. Fresh coconut is softer and usually needs less moisture.
Shallot, garlic, ginger and turmeric make an approachable aromatic base. Lime leaves add a citrusy fragrance without making the filling sour; slice them as thinly as possible, as the leaves stay quite firm. For more heat, add another red chili, or remove the seeds instead. Galangal can replace the ginger for a different, more pronounced aroma. If banana leaf isn’t available, you can steam the filling in small oven dishes, but you’ll miss the aroma of the leaf.
Steaming is important: the sealed parcels cook evenly, and the coconut stays tender instead of drying out. Make sure the water stays below the steamer basket and check from time to time that the pan doesn’t boil dry. The leaf doesn’t need to be airtight; fold it snugly around the filling and secure it. A quick turn on the grill after steaming is optional. The leaf will develop dark spots and a toasted aroma, while the tempeh inside stays soft.
Serve the parcels with white rice and a simple vegetable, such as briefly boiled green beans. This lets the spiced coconut filling remain the star. Once cooled, leftovers can be covered and refrigerated within two hours and used within three days. Reheat them until piping hot all the way through, for example in a steamer basket; this helps the filling dry out less quickly than it would with prolonged frying.
Bring a pan fitted with a steamer basket or insert and a little water to the boil. Keep the water below the bottom of the basket.
Cut the tempeh into large pieces and crumble them with your fingers into a bowl. Mix the coconut with 60 ml water and leave to stand for 5 minutes.
Peel the shallots and garlic. Grate the ginger. Pound or grind the shallot, garlic, ginger, turmeric, chili and salt into a coarse paste.
Stir the spice paste, soaked coconut mixture and finely sliced lime leaves into the tempeh. Add a small splash of water if the mixture feels dry: it should hold together, but not be wet.
Soften the banana leaves by moving them briefly over a gas flame or dipping them in hot water for a few seconds. Divide the filling between the centres of the leaves. Fold the sides over the filling, then fold the ends closed; tie with kitchen string.
Place the parcels in the steamer basket, cover the pan and steam for 35 minutes. Meanwhile, cook the rice according to the package instructions and boil the green beans for 5–7 minutes until tender but still firm. Drain the beans.
Carefully remove the botok from the pan. For extra aroma, you can place the parcels on a hot grill pan for another 1–2 minutes per side, until the leaf develops dark spots. Serve with the rice and green beans.
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