| 词条 | Buntil |
| 释义 |
| name = Buntil | image = Buntil.jpg | image_size = 250px | caption = Buntil in yellow turmeric and coconut milk spice | alternate_name = - | country = Indonesia | region = Java (Central Java and East Java) | creator = Javanese | course = Main course | served = Hot or room temperature | main_ingredient = Papaya, taro, or cassava leaves filled with grated coconut and anchovies, boiled in coconut milk | variations = | calories = | other = }}Buntil is a traditional Javanese dish of grated coconut meat mixed with teri (anchovies) and spices, wrapped in papaya, cassava, or taro (or other similar aroids) leaves, then boiled in coconut milk and spices.[1] It is a favourite dish in Java, and other than cooked homemade, it is also sold in warungs, restaurants or street side foodstalls, especially traditional temporary market during Ramadhan, prior of breaking the fast.[2] See also{{Portal|Food}}
References1. ^{{Cite book|author=Badiatul Muclisin Asti & Laela Nurisysyafa'ah |url=https://books.google.com/books?id=LsX6oOeeyvYC&pg=PA200&dq=Buntil+teri&lr=#v=onepage&q=Buntil%20teri&f=false |title= Kumpulan Resep Masakan Tradisional dari Sabang sampai Merauke| publisher=Media Pressindo |isbn=9789797880729}} 2. ^{{Cite news|title= Ramadan’s streets of culinary delights | author=Slamet Susanto |date= 26 August 2010 | url=http://www.thejakartapost.com/news/2010/08/26/ramadan%E2%80%99s-streets-culinary-delights.html |newspaper=The Jakarta Post |accessdate=12 June 2015}} 4 : Javanese cuisine|Foods containing coconut|Vegetable dishes of Indonesia|Anchovy dishes |
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