Ayam Betutu

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Transport yourself to Bali with this delicious Balinese dish!

Let's start cooking!

Ingredients in blender

Step 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 consistency

  • In a pan on medium heat, fry the blended base gede paste until fragrant and caramelized. Set aside.

{tips}You can adjust the level of spiciness of this dish by adding or removing the amount of chili padi

Tamarind water on chicken

Step 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.

Chicken coated with paste

Step 3 - Coat chicken with basa gede 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
Wrapped chicken in banana leaf

Step 4 - Wrap chicken in banana leaf

  • 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.

Serve with rice on the side!

Ayam betutu with rice

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

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