Botok teri mlandingan - anchovy steamed in banana leaves

Ingredients

• 500 ggrated coconut
• 150 gmlandingan (horse tamarind)
• 150 ganchovies
• 100 gmelinjo leaves
• 3red chillies
• 2green chillies
• 7shallots
• 4 clovesgarlic
• ½ tspsalt
• 1 tsppalm sugar
• as neededbanana leaves
• as neededbiteng

Instructions

1. 1

   Chop and mix

   Finely chop all the ingredients and mix them together well.

2. 2

   Fold the packets

   Put 2 tablespoons of the mixture on a piece of banana leaf. Fold the leaf around it to make a packet and secure it with biteng.

3. 3

   Steam the packets

   Steam the packets for 30 minutes, until cooked through.

What is botok teri mlandingan?

Botok is an Indonesian dish in which a seasoned mixture is wrapped in banana leaves and steamed. This version combines anchovies with grated coconut, mlandingan and melinjo leaves.

The leaf parcels hold the mixture together as it cooks, while the mix of salty fish, aromatic ingredients and chilli gives each portion its distinctive savoury character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The grated coconut contributes much of the dish’s fat, while the coconut and palm sugar provide carbohydrates. Anchovies contribute protein, though the supplied nutrition figures report 0 g protein per serving. Serve a parcel with rice and vegetables if you want a more complete plate.

Preparing the ingredients

Fine chopping: cut the ingredients into small, even pieces so they combine readily and fit neatly into the leaf parcels.

Mlandingan: keep the stated amount and chop it with the other ingredients. Its texture and flavour are an important part of this version.

Making the parcels

Banana leaves: use pieces large enough to fold around 2 tablespoons of filling. If a leaf is awkward to fold, choose a larger piece rather than overfilling it.

Securing: fold each portion into a packet and fasten it with biteng so it stays closed during steaming.

Steaming and doneness

Steaming: arrange the parcels in the steamer and cook them for 30 minutes. Keep the parcels closed so the filling stays contained.

Doneness: open one parcel carefully after steaming and check that the mixture is hot throughout and the ingredients are tender.

Getting the seasoning right

Salt and palm sugar: these season the coconut and anchovy mixture, balancing its savoury and sweet notes. Mix thoroughly so the seasoning is distributed across the filling.

Chillies: the recipe uses both red and green chillies. Chop them finely with the other ingredients for flavour throughout the parcels.

Serving the parcels

Serve the parcels warm, either opened on the plate or left wrapped until serving. Rice makes a simple accompaniment and can help balance the rich coconut mixture.

For a fuller meal, add a fresh vegetable side; keep its seasoning light so it complements rather than competes with the botok.

Recipe notes & tips

• Chop the ingredients finely to make the filling easier to portion.
• Measure 2 tablespoons of mixture for each parcel so they cook at a similar rate.
• Choose banana-leaf pieces that fold without tearing.
• Secure the folded parcels firmly with biteng before steaming.
• Let a parcel rest briefly after steaming before opening it, as hot steam can escape.

Variations

• Adjust the heat: use fewer chillies for a milder filling.
• More aromatic: add extra shallot or garlic while keeping the mixture proportions in mind.
• Leaf parcels: divide the mixture into smaller parcels for individual portions.
• Rice accompaniment: serve with plain rice to make the meal more substantial.

Common mistakes to avoid

• Large pieces: uneven chopping makes the filling harder to portion; chop everything finely.
• Overfilled leaves: the packets can be difficult to fold; use 2 tablespoons of mixture per piece.
• Loose folds: filling may escape during steaming; secure each parcel firmly with biteng.
• Torn leaves: the mixture can leak out; use a larger, intact piece of banana leaf.
• Short steaming: the centre may remain cool; steam the packets for the full 30 minutes.

How to store

Refrigerate cooked parcels in a covered container and eat within 3 days. Reheat until hot throughout, either by steaming again or in a covered microwave-safe dish.

Frequently asked questions