Ingredients with Measurements:
- 1 whole chicken (1.5 kg)
- 10 shallots, peeled
- 6 cloves garlic, peeled
- 5 red chillies, seeded
- 5 bird's eye chillies, seeded
- 2 tsp turmeric powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp salt
- 2 tbsp vegetable oil
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 cup water
For the Tamarind Sauce:
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 red chilli, sliced
- 1 tbsp chopped coriander leaves
Special equipment needed:
- Blender or food processor
- Steamer
Step-by-step instructions:
1. Clean the chicken and pat dry. Set aside.
2. In a blender or food processor, blend shallots, garlic, red chillies, bird's eye chillies, turmeric powder, coriander powder, cumin powder, and salt until smooth.
3. Heat vegetable oil in a pan and sauté the blended spices until fragrant.
4. Add lemongrass, kaffir lime leaves, bay leaves, and water. Stir well.
5. Place the chicken in a steamer and pour the spice mixture over it. Steam for 1.5 hours or until the chicken is cooked through.
6. While the chicken is steaming, prepare the tamarind sauce by mixing tamarind paste, palm sugar, fish sauce, and lime juice in a bowl. Stir until the sugar is dissolved.
7. Once the chicken is cooked, remove from the steamer and let it cool for a few minutes.
8. Cut the chicken into serving pieces and serve with tamarind sauce. Garnish with sliced red chilli and chopped coriander leaves.
Time:
Preparation time: 30 minutes
Cooking time: 1.5 hours
Temperature:
Steaming temperature: 100°C
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Protein per serving: 40g
Carbohydrates per serving: 10g
Fiber per serving: 2g
Substitutions for ingredients:
- Chicken can be substituted with duck or quail.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add sliced ginger and galangal to the spice mixture for a more aromatic flavor.
- Use banana leaves to wrap the chicken before steaming for a more traditional presentation.
- Add coconut milk to the spice mixture for a creamier texture.
Tips and tricks:
- Use a meat thermometer to check if the chicken is cooked through. The internal temperature should be 75°C.
- Marinate the chicken in the spice mixture overnight for a more intense flavor.
- Use a mortar and pestle to crush the spices for a more authentic taste.
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 with the tamarind sauce on the side. Garnish with sliced red chilli and chopped coriander leaves.
Garnishes:
Sliced red chilli and chopped coriander leaves.
Pairings:
Steamed rice, cucumber salad, and sambal.
Suggested side dishes:
- Steamed vegetables such as broccoli, carrots, and bok choy.
- Fried tempeh or tofu.
- Indonesian-style fried rice (nasi goreng).
Troubleshooting advice:
- If the chicken is not cooked through, steam for an additional 15-30 minutes.
- If the spice mixture is too thick, add more water to thin it out.
- If the tamarind sauce is too sour, add more palm sugar to balance the flavor.
Food safety advice:
- Make sure the chicken is cooked through to avoid foodborne illness.
- Wash hands and utensils thoroughly before and after handling raw chicken.
Food history:
Ayam Betutu is a traditional Balinese dish made with a whole chicken that is stuffed with a spice mixture and wrapped in banana leaves before being steamed or roasted. It is believed to have originated in the village of Gilimanuk in West Bali and is often served during religious ceremonies and special occasions.
Flavor profiles:
Ayam Betutu has a spicy and aromatic flavor from the blend of shallots, garlic, chillies, and spices. The tamarind sauce adds a tangy and sweet flavor to balance the heat.
Serving suggestions:
Serve Ayam Betutu with steamed rice, cucumber salad, and sambal for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian