Recipe & photos by Helen K.M. Manik
Betutu is a Balinese dish of steamed or roasted chicken or duck. This highly seasoned and spiced dish is a popular dish in Bali and Lombok. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chili peppers and coconut oil.
This traditional dish is very popular nowadays. It can be found in the menu of luxury hotels or restaurants in Bali. It takes at least 24 hours to cook. Many travelers from other regions of Indonesia brought Betutu dishes as Balinese-gift for their families. This dish is also popular among tourists who travel to Bali. (source: wikipedia)
Ingredients:
1 whole chicken
100 grams casava leaves
8 kaffir lime leaves
4 bay leaves
1 lemon
banana leaves as needed
Aluminium foil as needed
Ingredients to paste:
15 red chillies
12 shallots
8 gralic
8 candle nuts
2 cubes shrimp paste
7 cm fresh ginger
3 cm galangal
2 tsp turmeric powder
1 tbsp corriander powder
1/2 tsp white pepper
1 tsp cumin powder
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
4 tbsp tamarind paste (50 grams tamarind dissolved in 100 ml hot water)
3 sticks lemon grass
salt to taste
1 tbsp palm sugar
8 tbsp oil
Direction:
This traditional dish is very popular nowadays. It can be found in the menu of luxury hotels or restaurants in Bali. It takes at least 24 hours to cook. Many travelers from other regions of Indonesia brought Betutu dishes as Balinese-gift for their families. This dish is also popular among tourists who travel to Bali. (source: wikipedia)
Ingredients:
1 whole chicken
100 grams casava leaves
8 kaffir lime leaves
4 bay leaves
1 lemon
banana leaves as needed
Aluminium foil as needed
Ingredients to paste:
15 red chillies
12 shallots
8 gralic
8 candle nuts
2 cubes shrimp paste
7 cm fresh ginger
3 cm galangal
2 tsp turmeric powder
1 tbsp corriander powder
1/2 tsp white pepper
1 tsp cumin powder
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
4 tbsp tamarind paste (50 grams tamarind dissolved in 100 ml hot water)
3 sticks lemon grass
salt to taste
1 tbsp palm sugar
8 tbsp oil
Direction:
- Wash chicken nicely then let it drain. Meanwhile, In a food processor, combine all the ingredients to paste, pulse to fine paste. Boil cassava leaves and let it cool.
- Take the washed and drained chicken, rub with salt and lemon juice. let sit for 15 minutes.
- Meanwhile, transfer the paste into a small skillet, also kaffir lime leaves and bay leaves and cook over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. Let the paste cool completely and season with salt. Divide the paste into two portion.
- Place the chicken in a baking dish and rub half portion of the paste all over the chicken skin. Mix the remaining paste with boiled cassava leaves. Place the cassava leaves mixture inside the cavity of chicken.
- Wrap the chicken with banana leaves and let sit in the refrigerator overnight.
- The next day, prepare the steamer. Place the wrapped chicken into the steamer and steam it for 2 hours.
- Place the steamed chicken in the other baking dish and wrap with aluminium foil. Bake in preheat oven (375F) for 40 minutes. And continue to bake for 20 minutes more with the top of the chicken uncover. Bake until the skin browned.
- Serve with steam rice, chilli paste and raw salad.
