Things to know about Ayam Betutu Recipe
This traditional poultry dish originated from the Gilimanuk region of Bali Island, Indonesia. The term betutu is local slang, combining the word tunu which translates into roasted in the Balinese language, and be, which translates to meat. Thus, the word betutu can be roughly translated into roasted meat. Commonly, this dish is cooked on special occasions like religious ceremonies or weddings. The main ingredient used can vary, but generally, the two most commonly used are either chicken or duck.
The poultry is cooked whole after coated and stuffed generously with the traditional Balinese spice mix called base genep (made out of 15 different spices) and cassava leaves. Nowadays, the cooking process usually involved a few hours of steaming/roasting followed by stovetop grilling. But if we were to follow the traditional way of cooking ayam betutu, it is “buried underground” and cooked slowly in an earth oven with coals (the whole chicken is wrapped in banana leaves) for 8 and up to 12 hours.
The dish is thought to be heavily inspired by the early kingdom of Majapahit which spans throughout the Nusantara. During the 16th century, when the Islamic kingdom become the dominant kingdom on Java Island, the weakened Majapahit who were Hindus fled to Bali and settled down there. You would not want to miss out on this!
Delicious Indonesian Traditional Herb and Spices Roasted Chicken from Bali. Authentic Recipe of Ayam Betutu.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 whole Chicken Free-Range
- 1 pc Lime
- 400 grams (14.11 oz) Cassava Leaf
- 2 pc Banana Leaf Large
- 2 tbsp Vegetable Oil
Base Genep (Mixed Spices)
- 15 cloves Shallot Onion
- 8 cloves Garlic
- 2 pcs Red Chili Pepper
- 8 pcs Red Bird’s Eye Chili Pepper
- 6 pcs Candlenut
- 1 tsp Ground Coriander Powder
- 1/2 tsp Ground White Pepper Powder
- 1/2 tsp Ground Black Pepper
- 2 thumbs Fresh Ginger Root
- 1 thumb Greater Galangal – Alpinia Galanga – Lengkuas – Laos
- 1 thumb Fresh Galangal – Kencur – Aromatic Ginger – Kaempferia Galanga – Sand Ginger – Cutcherry – Resurrection Lily
- 2 thumbs Turmeric – Curcuma Longa
- 1 tsp Petis Udang – Black Fermented Shrimp Paste – Terasi
- 6 pcs Kaffir Lime Leaf
- 4 pcs Bay Leaf
- 3 sticks Lemongrass – Cymbopogon – Barbed Wire Grass – Cochin Grass – Malabar Grass
- 2 tsp Salt
- 1/2 tsp White Sugar – Regular Sugar – Granulated Sugar
- First, peel off the skin of the ginger, lengkuas, kencur, and turmeric. Roast them in a non-stick pan until slightly charred.
- Slice the garlic and shallots roughly to make it easier to blend.
- Add all the ingredients into a food processor and blend them into a smooth paste.
- We would need to clean the chicken and coat it evenly with the juice of lime, let rest, and set it aside.
- In a pot, boil the cassava leaves until tender. Strain and squeeze out the excess water with your hand, roughly chop and set aside.
- In a saucepan, heat vegetable oil and fry the mixed spices until fragrant.
- Take a few tablespoons of the sauce and mix it with the cassava leaves in a bowl.
- Now, we will generously cover both the outside and inside of the chicken with the mixed spices, make sure to use all of the spices.
- Stuff the chicken’s cavity with the spiced cassava leaves until full, seal the cavity using a toothpick.
- Lay the stuffed and spiced chicken on top of a few sheets of banana leaves (cleaned beforehand), and tightly wrap the banana leaves around the chicken. Seal with toothpick.
- In a steamer, steam the chicken wrapped in banana leaf for 2 hours in low heat.
- After 2 hours, take the wrapped chicken and grill for 20 minutes.
- The dish is ready to be served!
- Don’t be afraid to add more salt, since the steaming process will reduce the saltiness of the dish.
— Specific Atributes of This Recipe:
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