| Here is one more unique food from Indonesia | | | | - onion |
| named "Buntil". | | | | - garlic |
| Buntil Food was known as traditional spicy food | | | | - turmeric |
| from Java Island that are East Java, Central Java, | | | | - the galangale |
| Jogjakarta and West Java, but most famous at | | | | - lemon leaves |
| Central Java and East Java. | | | | - lemon grass |
| Buntil word is the meaning Wrapping, so the Buntil | | | | - salt |
| Food means dish of roasted taro leaves wrapped | | | | - sugar |
| around spices. | | | | - flavoring |
| The spicy sensation, makes it hard to forget it! | | | | Cooking Instruction for Stuffing Buntil: A |
| A. Buntil Stuffing Ingredients: | | | | 1.a. Mills finely red pepper, chili, onion, garlic, salt, |
| - Grated coconut | | | | sugar and flavoring |
| - Red pepper | | | | 2.a. Pouring grated coconut, tiny sea fish, pete cina |
| - chili | | | | to the dough 1.a. |
| - onion | | | | Cooking Instruction for making Buntil Wrapping: B |
| - garlic | | | | 1.b. Heap up 7 plies taro leaves |
| - tiny sea fish | | | | 2.b. Put dough 2.b. on the taro leaves 1.b., wrapped |
| - pete cina | | | | around as a ball |
| - salt | | | | 3.b. Steamed within 7 hours |
| - sugar | | | | Cooking Instruction Buntil Sauce: C |
| - flavoring | | | | 1.c Mills finely red pepper, chili, onion, garlic, |
| B. Buntil Wrapping Ingredient: | | | | turmeric and alpina galanga. |
| - Taro leaves with purple color | | | | 2.c Prepare frying pan and cook doug 1.c until |
| - Alternative material cassava leaves or papaya | | | | good smelt ±5 minutes |
| leaves | | | | 3.c Pouring coconut milk, wait its boiled |
| C. Buntil Sauce Ingredient: | | | | Serving Guide: |
| - coconut milk | | | | - Prepare a cup |
| - red pepper | | | | - Put on the Buntil and pouring the Sauce |
| - chili | | | | - Ready to eat, enjoy it. |