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Statements

Subject Item
dbr:Botok
rdf:type
dbo:Food wikidata:Q2095 owl:Thing
rdfs:label
Botok Botok Botok Botok
rdfs:comment
Botok (bahasa Jawa boṭok; IPA [bɔʈɔʔ], Hanacaraka:ꦧꦺꦴꦛꦺꦴꦏ꧀) adalah makanan khas Jawa yang terbuat awalnya dari ampas/ kelapa yang sudah diambil sarinya (santan). Pada awalnya botok yang terbuat dari ampas kelapa ini dimasak, agar ampas kelapa yang masih bergizi ini tidak dibuang. Oleh karena itu ampas kelapa ini kemudian dibumbui dengan cabai, garam, merica dan daun salam, dibungkus dalam daun pisang, yang kemudian dikukus dalam uap panas. Bothok pada saat ini dimodifikasi juga dengan petai cina, tahu, teri, udang atau bahkan larva tawon/lebah (dikenal sebagai bothok tawon). El botok (a veces llamado bobotok en su forma plural o botok-botok) es un plato tradicional de Java hecho de pulpa de coco rallado que ha sido separada de su leche, a menudo mezclada con otros ingredientes como vegetales o pescado, y envuelta en hojas de banana y al vapor. Se encuentra comúnmente en Java Central y Oriental.​ Botok or ꦧꦺꦴꦛꦺꦴꦏ꧀ (Bothok) (sometimes called as Bobotok in its plural form or Botok-botok) is a traditional Javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed. It is commonly found in Javanese people area of Java Island (Yogyakarta Special Region, Central, and East Java. Botok, em língua indonésia generalizada, “botok-botok” em Johor, Malásia, ou “bothok” em Java, é um prato típico daquela região que consiste num guisado com base em coco ralado, feito no vapor dentro de folhas de bananeira. O ingrediente principal pode ser peixe ou carne (ou mesmo larvas de abelha) acompanhadas por vários temperos, entre os quais muitos tipos de vegetais verdes, como as folhas de Gnetum, de louro e “petai cina”, vagens jovens de Leucaena leucocephala; para além de sumo de tamarindo, alguns temperos são típicos da região, como “terasi” (pasta de camarão) e “tempeh” (pasta de soja fermentada com Rhizopus oligosporus).
foaf:name
Botok
dbp:name
Botok
foaf:depiction
n12:Botoktawon.jpg n12:Bubur_Lolos_Botok_Roti.jpg
dc:type
Main course
dcterms:subject
dbc:Anchovy_dishes dbc:Foods_containing_coconut dbc:Banana_leaf dbc:Javanese_cuisine
dbo:wikiPageID
24335022
dbo:wikiPageRevisionID
1059741316
dbo:wikiPageWikiLink
dbc:Anchovy_dishes dbc:Foods_containing_coconut dbr:South_Africa dbr:Honeybee dbr:Otak-otak dbr:Rice dbr:Buntil dbr:Javanese_cuisine dbr:East_Java dbc:Banana_leaf dbr:Bee dbr:Silver_rasbora dbr:Catfish dbr:Shrimp dbr:Salted_fish dbr:Indonesia dbr:Central_Java dbr:Mushroom dbr:Coconut dbr:Banana dbr:Beef dbr:Pepes dbr:Chilli_pepper dbr:Pluchea_indica dbr:Larvae dbr:Salted_egg dbr:Bobotie dbr:Wahoo dbc:Javanese_cuisine dbr:Egg_(food) dbr:Papaya dbr:Banana_leaf dbr:Lemon_basil dbr:Cassava dbr:Tofu dbr:Special_Region_of_Yogyakarta dbr:Coconut_milk dbr:Averrhoa_bilimbi dbr:Tempeh dbr:Serundeng dbr:Leucaena_leucocephala n27:Botoktawon.jpg dbr:Anchovy dbr:Yogyakarta
dbo:wikiPageExternalLink
n7: n20:botok-ikan-tenggiri.html n26:botok-ares-recipe.html
owl:sameAs
freebase:m.07s5kd6 wikidata:Q4197759 dbpedia-id:Botok n18:3tc76 yago-res:Botok dbpedia-ms:Hidangan_Botok dbpedia-pt:Botok n23:Bothok dbpedia-es:Botok
dbp:wikiPageUsesTemplate
dbt:Reflist dbt:Short_description dbt:Indonesian_cuisine dbt:Portal dbt:EngvarA dbt:Infobox_food dbt:Use_dmy_dates
dbo:thumbnail
n12:Bubur_Lolos_Botok_Roti.jpg?width=300
dbp:alternateName
Bobotok, Botok-botok
dbp:caption
Unopened botok in banana leaves wrapping.
dbp:country
dbr:Indonesia
dbp:course
Main course
dbp:imageSize
250
dbp:mainIngredient
Grated coconut with various ingredients spiced and steamed in banana leaf
dbp:region
dbr:Central_Java dbr:Yogyakarta dbr:East_Java
dbp:served
Hot or room temperature
dbp:variations
dbr:Otak-otak dbr:Buntil dbr:Pepes
dbo:abstract
El botok (a veces llamado bobotok en su forma plural o botok-botok) es un plato tradicional de Java hecho de pulpa de coco rallado que ha sido separada de su leche, a menudo mezclada con otros ingredientes como vegetales o pescado, y envuelta en hojas de banana y al vapor. Se encuentra comúnmente en Java Central y Oriental.​ El botok parece ser un subproducto de la producción de leche de coco, para salvar y reutilizar la pulpa de coco rallada que de otro modo podría descartarse. Comúnmente, la pulpa del coco se desecha después de exprimirlos para adquirir la leche de coco. Sin embargo, al cocinarlos en hojas de banana con una mezcla adicional y especias, también se pueden comer como plato adicional. Otra forma de salvar los residuos del coco es saltearlos como . Hoy, sin embargo, para adquirir un sabor más rico y sabroso, muchas recetas insisten en usar solo pulpa de coco recién rallada que todavía contiene leche de coco. El botok generalmente se consume con arroz.​ Botok (bahasa Jawa boṭok; IPA [bɔʈɔʔ], Hanacaraka:ꦧꦺꦴꦛꦺꦴꦏ꧀) adalah makanan khas Jawa yang terbuat awalnya dari ampas/ kelapa yang sudah diambil sarinya (santan). Pada awalnya botok yang terbuat dari ampas kelapa ini dimasak, agar ampas kelapa yang masih bergizi ini tidak dibuang. Oleh karena itu ampas kelapa ini kemudian dibumbui dengan cabai, garam, merica dan daun salam, dibungkus dalam daun pisang, yang kemudian dikukus dalam uap panas. Bothok pada saat ini dimodifikasi juga dengan petai cina, tahu, teri, udang atau bahkan larva tawon/lebah (dikenal sebagai bothok tawon). Botok or ꦧꦺꦴꦛꦺꦴꦏ꧀ (Bothok) (sometimes called as Bobotok in its plural form or Botok-botok) is a traditional Javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed. It is commonly found in Javanese people area of Java Island (Yogyakarta Special Region, Central, and East Java. Botok seems to be a byproduct of coconut milk production, to save and reuse the grated coconut flesh that might be otherwise discarded. Commonly, the grated coconut flesh flakes are discarded after squeezing it to acquire the coconut milk. However, by cooking them in banana leaf with additional mixture and spices, they can also be eaten as additional dish. Another way to save the grated coconut residue is to saute them as serundeng. Today however, to acquire tastier and richer taste, many recipes insist on using only freshly grated coconut flesh that still contains coconut milk. Botok is typically consumed with rice. Botok, em língua indonésia generalizada, “botok-botok” em Johor, Malásia, ou “bothok” em Java, é um prato típico daquela região que consiste num guisado com base em coco ralado, feito no vapor dentro de folhas de bananeira. O ingrediente principal pode ser peixe ou carne (ou mesmo larvas de abelha) acompanhadas por vários temperos, entre os quais muitos tipos de vegetais verdes, como as folhas de Gnetum, de louro e “petai cina”, vagens jovens de Leucaena leucocephala; para além de sumo de tamarindo, alguns temperos são típicos da região, como “terasi” (pasta de camarão) e “tempeh” (pasta de soja fermentada com Rhizopus oligosporus).
gold:hypernym
dbr:Dish
prov:wasDerivedFrom
wikipedia-en:Botok?oldid=1059741316&ns=0
dbo:wikiPageLength
6554
dbo:alias
Bobotok, Botok-botok
dbo:ingredientName
Grated coconut with various ingredients (tempeh, tofu, anchovy, fish, meat or mushroom) spiced and steamed inbanana leaf
dbo:servingTemperature
Hot or room temperature
dbo:country
dbr:Indonesia
dbo:hasVariant
dbr:Otak-otak dbr:Buntil dbr:Pepes
dbo:ingredient
dbr:Banana_leaf dbr:Anchovy dbr:Tofu
dbo:region
dbr:Yogyakarta dbr:East_Java dbr:Central_Java
foaf:isPrimaryTopicOf
wikipedia-en:Botok