Ingredients

  • Serves 3 people
  • 2 pcs chicken thigh

  • 100 g tapioca leaves, boiled or steamed (substitute with spinach leaves)

  • 1-2 banana leaves 

  • 4 tbsp tamarind water

  • 10 shallots

  • 5 cloves garlic

  • 1 tsp turmeric powder

  • 1 tsp ginger

  • 1 tsp galangal

  • 5 candlenut (roasted)

  • 7 large red chili

  • 5 chili padi (bird’s eye chili)

  • 4 lime leaves

  • ½ tsp nutmeg powder

  • 1 tbsp liquid smoke (optional)

  • 1 tbsp sambal belacan (spicy shrimp paste)

  • 1 lime (wedged)

  • 1 tbsp coriander

  • 2 tbsp brown sugar

  • 2 tsp salt

  • 1 tsp sugar

  • 1 tsp white pepper

  • 2 tbsp vegetable oil (more if necessary)

Ayam Betutu
Recipe Courtesy of Asian Food Network

Ayam Betutu

Well known for its bustling night scene and beach clubs, is it any wonder that the Ayam Betutu, Balinese-style roasted chicken, is a dish excites the senses? The queen of this dish is the chicken –lovingly rubbed down with Base Gede, a spice paste made ofchili and a range of fragrant Southeast Asian herbs, and stuffed with cassava leaves. It is first browned, then bundled tightly with a Staghorn Fern leaf in banana leaves before it is popped into the oven for two hours. The result is the most succulent and aromatic chicken that you will serve with rice and some fried sambal.
Halal
Halal
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Halal
Halal
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • Easy
  • 50 min
  • 15 min
  • 15 min
  • 4 steps
  • 23 Ingredients
  • Easy
  • 4 steps
  • 23 Ingredients
  • 50 min
  • 15 min
  • 15 min

Instructions

  1. Blend and fry basa gede (Balinese spice paste)

    • Preheat the oven to 180°C.
    • In a blender, blend shallots, garlic, 1 tsp turmeric powder, 1 tsp ginger, 1 tsp galangal, toasted candlenuts, 7 large red chili, 5 chili padi, 4 lime leaves, ½ tsp nutmeg powder, 1 tbsp coriander, 2 tbsp brown sugar, 2 tsp salt, 1 tsp sugar and 1 tsp white pepper until smooth. 
    • Use vegetable oil to help you achieve a smooth consistencyIn a pan on medium heat, fry the blended base gede paste until fragrant and caramelized. Set aside.


  2. Pour tamarind water over chicken

    • In a bowl, pour tamarind water over the chicken thighs and rub it in.
    • In a pan on high heat, heat up 2 tbsp vegetable oil and sear chicken for 2 minutes on both sides. 
    • Remove from pan once done.
    Pour tamarind water over chicken


  3. Coat chicken with basa gede (Balinese spice) paste

    • Coat the seared chicken thighs evenly with basa gede paste.
    • You can adjust the level of spiciness of this dish by adding or removing the amount of chili padi 
    Coat chicken with basa gede (Balinese spice) paste


  4. Mix

    • Using a blowtorch or over a gas stove, carefully torch the banana leaves until pliable and softened. Place a banana leaf on your working surface.
    • You may omit the liquid smoke if you are unable to find the ingredient Place 1 chicken thigh in the middle of the banana leaf, followed by a layer of boiled tapioca leaves and another chicken thigh over the tapioca leaves.
    • Pour 1 tbsp liquid smoke evenly on banana leaves to get a smoky smell and flavor.
    • Wrap the sides of the banana leaf in and fold edge closest to you over the chicken like a parcel. Secure it with a string.
    • Bake wrapped chicken in the oven for 2 hours.
    Mix


Plate and Serve!

Serve it with rice, boiled tapioca leaves, 1 lime wedge and 1 tbsp sambal belacan on the side.

Plate and Serve!

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