Ingredients with Measurements:
- 1 whole chicken (about 1.5 kg)
- 10 shallots, peeled and chopped
- 6 cloves garlic, peeled and chopped
- 5 red chillies, seeded and chopped
- 3 bird's eye chillies, chopped
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves, torn
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 2 tbsp vegetable oil
- Banana leaves, for wrapping
Special equipment needed:
- Mortar and pestle or food processor
- Large pot or steamer
Step-by-step instructions:
1. Clean the chicken and pat it dry with paper towels. Set aside.
2. In a mortar and pestle or food processor, grind the shallots, garlic, red chillies, bird's eye chillies, lemongrass, and kaffir lime leaves into a paste.
3. In a small bowl, mix together the turmeric powder, coriander powder, cumin powder, salt, sugar, tamarind paste, and vegetable oil to make a spice paste.
4. Rub the spice paste all over the chicken, including the cavity.
5. Stuff the chicken cavity with the shallot-chilli paste.
6. Wrap the chicken tightly with banana leaves, making sure it is completely covered.
7. Place the wrapped chicken in a large pot or steamer and steam over medium heat for 2-3 hours, or until the chicken is cooked through.
8. Remove the chicken from the pot or steamer and let it rest for 10 minutes before unwrapping.
9. Serve the Balinese Betutu Chicken with steamed rice and sambal.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 10g
Protein per serving: 30g
Substitutions for ingredients:
- If you can't find banana leaves, you can use parchment paper or aluminum foil instead.
- If you can't find tamarind paste, you can use lime juice or vinegar instead.
Variations:
- You can use other meats, such as duck or pork, instead of chicken.
- You can add other spices, such as ginger or galangal, to the spice paste.
- You can add vegetables, such as carrots or potatoes, to the chicken cavity before stuffing it with the shallot-chilli paste.
Tips and tricks:
- Make sure the chicken is completely covered with banana leaves to prevent the spices from escaping.
- If you don't have a steamer, you can use a large pot with a steaming rack or a colander placed inside.
- You can marinate the chicken in the spice paste overnight for more flavor.
Storage instructions:
Leftover Balinese Betutu Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Balinese Betutu Chicken, wrap it in banana leaves or aluminum foil and steam it for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Balinese Betutu Chicken on a platter lined with banana leaves for an authentic touch.
Garnishes:
Garnish the Balinese Betutu Chicken with sliced red chillies and lime wedges.
Pairings:
Serve the Balinese Betutu Chicken with steamed rice, sambal, and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, such as bok choy or green beans, make a great side dish for Balinese Betutu Chicken.
Troubleshooting advice:
- If the chicken is not cooked through after 2-3 hours, continue steaming until it is fully cooked.
- If the chicken is dry, you can baste it with some of the juices that accumulate in the banana leaves during steaming.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Balinese Betutu Chicken is a traditional dish from Bali, Indonesia. It is typically served during special occasions, such as weddings and religious ceremonies.
Flavor profiles:
Balinese Betutu Chicken is spicy, aromatic, and slightly sweet.
Serving suggestions:
Serve the Balinese Betutu Chicken with steamed rice 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