Bali Food Safari Recipes – Ayam Betutu

Bali Food Safari Recipes – Ayam Betutu

Ayam Betutu is a traditional Balinese dish that really packs a punch! The combination of flavours in the betutu spice mixture typify what Indonesian cooking is all about.

Is what is Ayam Betutu exactly? It is a traditional Indonesia meal made from either chicken or duck (Bebek Betutu) and can be steamed, oven-baked or cooked in hot coals. This dish is popular among tourists and locals alike and although each region has it’s own way of preparing this dish, we’re sure you’ll love the recipe below.

 

Ingredients
1 whole chicken (approx. 1.5-1.8 kg)
300 gr cassava or kale leaves, roughly chopped
Vegetable Oil
Banana leaves to wrap chicken, rinsed and dried (or aluminium foil if not available)

Spice Paste:
6 cloves garlic, peeled
5cm piece of ginger, peeled and roughly chopped
5cm piece of galangal, peeled and roughly chopped
5cm piece of turmeric, washed and roughly chopped
4 shallots, peeled and quartered
4 stalks of lemongrass, finely sliced
2 red chillies, halved (remove seeds if you wish)
2 candlenuts or macadamia nuts
1 tsp shrimp paste
½ tsp sesame seeds
½ tsp ground coriander
¼ tsp cumin powder
¼ tsp nutmeg powder
½ tsp ground black pepper
Pinch of salt
Instructions:
1. Add all spice ingredients to a mortar and pestle (or food processor and mix until a thick paste forms.
2. Transfer the spice paste to a large hot wok or frying pan, add 1 tbsp of vegetable oil and fry until fragrant. Allow one half of the mixture to cool down slightly. With the other half, toss the chopped kale into the wok or pan and stir fry for a couple of minutes. Allow mixture to cool.
3. Rub the outside of the chicken with the cooled spice mixture and stuffed the cooked kale inside the chicken.
4. Wrap the chicken completely in the banana leaves or foil and leave to marinate in the fridge for at least 2 hours or overnight.
5. Pre-heat the oven to 180°C. Remove banana leaves, place chicken in a baking tray and cook chicken for approximately 1 hour and 30 minutes or until cooked through. Best served with sambal matah, fried peanuts and rice.

Note: Cooking times vary depending on the size of your chicken!

 

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