Ayam Betutu (Roasted Chicken with Balinese Spices)
Ayam Betutu (Roasted Chicken with Balinese Spices)
Try this quick and easy Balinese-style recipe by Rinrin Marinka from Home Cooked: Indonesia.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 15 minutes
  • Cooking Time 2 hours 30 minutes
  • Yield 3 servings
  • 1 piece ( &frac112; kg ) Chicken
  • 100 grams Cassava leaves, boiled / steamed
  • 5 tablespoons Cooking oil
  • Banana leaves for wrapping
  • Staghorn fern (Deer Horn) plant
  • Tamarind water
  • BASE GEDE (basic ingredients) - blended:
  • 10 Shallot
  • 5 Garlic
  • 1 centimeter Turmeric
  • 1 centimeter Ginger
  • 1 centimeter Kencur (Sand Ginger)
  • 1 centimeter Galangal
  • 5 Candlenut, roasted
  • 7 Chillies
  • 5 Bird's eye chilli
  • 4 Lime leaves
  • ½ teaspoon Nutmeg powder
  • 1 tablespoon Coriander
  • Brown sugar
  • Salt
  • Sugar
  • Pepper
  • Tool:
  • Liquid smoke
  • String
  1. Saute the Base Gede first with a bit of oil until it smells good and the sugar in it started to caramelize
  2. Turn it off and leave it for a while
  3. We pour the chicken with tamarind
  4. We take the Base Gede seasoning, smear it, evenly all over the chicken
  5. We stuff cassava leaves inside the chicken
  6. We poke holes a bit so the seasoning can be absorbed inside (Ideally, we leave it overnight with the seasoning)
  7. Saute only the outer side of the chicken so that we can get a bit of color
  8. Pick it up
  9. Stuff all the remaining seasoning inside the chicken
  10. Put a young leaf of Staghorn Fern on top of the chicken
  11. Pour a bit of liquid smoke on banana leaves. Spread it evenly (To get smoky smell and flavor)
  12. Wrap the chicken tightly with banana leaves. Tie it with string
  13. Put it inside a claypot
  14. Put it in the oven 180 degrees for two hours
  15. Serve it with rice, cassava leaves, and fried sambal

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