Bothok telur asin or Javanese Steamed Salted Egg is one of my favorite food. I am glad my sister got a chance to learn from grandma, so the recipe is still around in my generation. Grandma's recipes are too good to be kept ourselves.
I'd been craving this food since months ago, but salted eggs are not not common here. They are imported from China, thus costly. Uncooked salted eggs are not available. I guess transporting them from abroad needs extra caring and handling that would make the price too high for consumers. So, about a month ago, I made my own salted eggs. At about the same time, we got tomatillos from our CSA. It's great that tomatillos can be kept for more than a month, while waiting for the eggs to finish their salted process. The original recipe calls for belimbing wuluh, a type of star fruit. The sour taste from the Belimbing wuluh brings out the distinctive flavor of the eggs, creating a great sensational savor of the bothok. Tomatillo is the closest substitute for blimbing wuluh.
Bothok telur asin is very easy to make. It takes about less than an hour for the preparation, from cleaning and cutting the banana leaves, preparing everything, to wrapping. Another 30 minutes is for the steaming. In fact, I made this because hubby and I were starving after shopping. I knew I could finish cooking at the time hubby finished washing the dishes and cooking rice. I've posted Bothok telur asin recipe several times and each had different ingredients. I hope it is not confusing. That being said, Bothok telur asin is very flexible. You can substitute the ingredient as long as it still contains a salted egg, coconut milk, garlic, onion, and lemongrass. I included what I got from CSA in this bothok, such as eggplants, tomatillos, banana peppers, and jalapeno.
Javanese Steamed Salted Egg (Bothok Telur Asin)
Ingredients: 6 raw salted eggs
12 pieces of banana leaves (about 20x25cm each)
3 small Asian eggplants, cubed
6 green tomatoes, cubed
1/2 medium red onion, chopped
3 garlic, chopped
3 jalapeno, chopped 6 bay leaves
1 lemon grass, discard the outside part. Cut to 12 pieces.
Thin coconut milk
1/4 tsp. cumin
1/4 tsp. coriander
1/4 tsp. pepper
Salt if the eggs are not salty enough
Mix all ingredients except eggs, bay leaves and lemon grass. Place two table spoons of mixture on a doubled banana leaf (see picture). Place egg in the middle. Add one bay leaf and one piece of lemon grass. Add a tablespoon of tomato mixture. Wrap and secure both ends with toothpicks. Steam for 30 minutes.