Ayam Betutu is originally from Gilimanuk Bali. This dish takes hours to cook and is very delicious.
- Prep Time10 min
- Cook Time2 hr 35 min
- Total Time2 hr 45 min
- 1 whole chicken
- Bunch of cassava leaves
- 10 shallots
- 8 cloves of garlic
- 3 big red chilies
- 5 chilies
- 2 kaffir lime leaves
- half teaspoon shrimp paste
- half teaspoon coriander seeds
- 2 cm galangal
- 1 cm turmeric
- 1 cm ginger
- 1 cm aromatic ginger
- 2 lemongrass
- 3 bay leaves
- 2 teaspoons of salt
- 3 teaspoons of bouillon powder
- 3 tablespoons of cooking oil
- Banana leaves to wrap the chicken
How to Cook
Boil cassava leaves till wilt then drain and chop the leaves.
Place shallots, garlic, chilies, big red chilies, shrimp paste, coriander seeds, galangal, turmeric, ginger, and aromatic ginger in a food processor and process into a paste.
Heat cooking oil in the pan. Add spices paste, lemongrass, kaffir lime leaves, bay leaves and stir.
Stir for 7 minutes and add salt, and bouillon powder for the flavor. Stir again for 3 minutes.
Add half of the cooked spices to chopped casava leaves and mix them.
Rub the chicken with the spices, and stuff the mixture of cassava leaves into the chicken cavity.
Wrap the chicken with banana leaves.
Steam the chicken for 2 hours.
After 2 hours, grill the chicken for 15 minutes.
Ayam betutu is ready to serve.
Ayam betutu is best to serve with rice and sambal matah.