JOHOR BARU: Botok-botok, a traditional dish of the Javanese community that is made of fish steamed with various herbs, has become a popular giveaway for the people of Johor to their guests.During the ongoing campaigning for the Pulai parliamentary and Simpang Jerai state by-elections, many visitors also buy the dish and bring it home to share with their family.
The proprietor of the Botok-botok Ibunda restaurant Haleza Mohammad said the dish is always in demand, not only among Johor people but also those from other states.
“There is always demand for botok-botok. There are many visitors coming, not only during the by-elections, to taste this traditional delicacy.
“There are also the frozen ones for visitors to take home. It can last for up to three months,” she told Bernama when met at Taman Orkid, Tampoi here yesterday.
Haleza, 57, said she has been in the botok-botok business for three years and offers six varieties of the delicacy to her customers, including those made from ikan tenggiri (Spanish mackerel) and ikan kembung (mackerel), as well as the fish roe of ikan tenggiri.
Apart from that, her customers can also request redfish, chicken, squid and prawn botok-botok with prices starting from RM15 to RM48 for a set.
“Many people who do not know about this delicacy which is made with slices of fish, chicken, squid or prawn laid in between layers of herbs like shoots of tapioca or yam plants, mengkudu, berbuas, semangkuk, kadok, pucuk betik and tea leaves.
“A special sauce made of ground spices is added on. Then, all the ingredients are wrapped in banana leaf and steamed for between 40 minutes and an hour to ensure it is evenly cooked. — Bernama
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