Ingredients with Measurements:
- 1 whole chicken (about 1.5 kg)
- 10 shallots, peeled and sliced
- 10 garlic cloves, peeled and sliced
- 10 red chili peppers, sliced
- 5 bird's eye chili peppers, sliced
- 5 candlenuts, grated
- 2 stalks lemongrass, bruised and sliced
- 2 thumbs ginger, peeled and grated
- 2 teaspoons turmeric powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- Banana leaves, for wrapping
Special equipment needed:
- Mortar and pestle or food processor
- Large mixing bowl
- Steamer or oven
Step-by-step instructions:
1. Clean and pat dry the chicken. Cut it into 4 pieces: 2 legs and 2 breasts.
2. In a mortar or food processor, grind the shallots, garlic, red chili peppers, bird's eye chili peppers, and candlenuts into a paste.
3. In a large mixing bowl, mix the paste with lemongrass, ginger, turmeric powder, salt, black pepper, and vegetable oil.
4. Rub the marinade all over the chicken pieces, making sure to coat them evenly.
5. Wrap the chicken pieces in banana leaves, making a tight package.
6. Steam the chicken for 2 hours or bake in a preheated oven at 180°C for 1 hour.
7. Unwrap the chicken and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours (steaming) or 1 hour (baking)
5. Temperature:
Steaming: Medium-high heat
Baking: 180°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Protein: 40g
Carbohydrates: 15g
Fiber: 3g
Sugar: 5g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with duck or quail.
- Shallots can be substituted with onions.
- Candlenuts can be substituted with macadamia nuts or cashews.
- Banana leaves can be substituted with aluminum foil.
Variations:
- Add kaffir lime leaves or bay leaves to the marinade for extra flavor.
- Use a different type of chili pepper for a milder or spicier taste.
- Grill the chicken instead of steaming or baking it for a smoky flavor.
Tips and tricks:
- Make sure to rub the marinade all over the chicken pieces, including under the skin.
- If using banana leaves, soften them by heating them over a flame or dipping them in hot water before wrapping the chicken.
- If baking the chicken, baste it with the marinade every 20 minutes to keep it moist.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in a steamer or microwave until heated through.
Presentation ideas:
Serve the chicken on a platter lined with banana leaves. Garnish with sliced red chili peppers and lemongrass.
Garnishes:
Sliced red chili peppers and lemongrass.
Pairings:
- Steamed rice
- Sambal matah (Balinese chili relish)
- Pickled vegetables
Suggested side dishes:
- Grilled eggplant with chili sauce
- Stir-fried green beans with garlic and soy sauce
- Coconut milk rice
Troubleshooting advice:
- If the chicken is not cooked through, steam or bake it for an additional 30 minutes.
- If the chicken is dry, baste it with some chicken broth or coconut milk before serving.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 75°C to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food history:
Ayam Betutu is a traditional Balinese dish that originated in the village of Gilimanuk. It is typically served during religious ceremonies and special occasions.
Flavor profiles:
Ayam Betutu has a spicy, aromatic, and slightly sweet flavor from the lemongrass, ginger, and chili peppers.
Serving suggestions:
Serve Ayam Betutu with steamed rice and sambal matah for a complete Balinese meal.
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Region: Indonesian