Traditional lauk (BOTOK)

Botok Javanese food originally made from the pulp / coconut cake that had taken their juices (coconut milk). Botok initially made from coconut pulp is cooked, so that still nutritious coconut pulp is not removed. Therefore, coconut pulp is then seasoned with chili, salt, pepper and bay leaves, wrapped in banana leaves, then steamed in a steam heat. Bothok at this time also be modified with petai chinese, tofu, anchovies, shrimp or even larvae of wasps / bees (known as bothok wasps).