Asian > Indonesian

Spicy Ayam Betutu with Lemongrass Recipe

Ingredients with Measurements:
- 1 whole chicken (about 1.5 kg)
- 10 shallots, peeled and chopped
- 10 garlic cloves, peeled and chopped
- 5 red chilies, seeded and chopped
- 5 bird's eye chilies, chopped
- 2 teaspoons turmeric powder
- 2 teaspoons coriander powder
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 3 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 1 banana leaf, cut into 4 pieces

Special equipment needed:
- Mortar and pestle or food processor
- Large mixing bowl
- Steamer or large pot with steaming rack

Step-by-step instructions:
1. Clean and pat dry the chicken. Rub the chicken with salt and set aside.
2. In a mortar and pestle or food processor, grind the shallots, garlic, red chilies, bird's eye chilies, turmeric powder, coriander powder, and 2 teaspoons of salt into a fine paste.
3. Heat the vegetable oil in a pan over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.
4. Add the lemongrass and kaffir lime leaves to the pan and sauté for another 2 minutes.
5. Stuff the chicken with the spice paste and place it on a piece of banana leaf. Wrap the chicken tightly with the banana leaf and secure with toothpicks.
6. Place the chicken in a steamer or large pot with a steaming rack. Steam the chicken for 2 hours over medium heat.
7. Remove the chicken from the steamer and let it cool for 10 minutes before unwrapping.
8. Serve the chicken with steamed rice and sambal.


Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Medium heat for sautéing and steaming.
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Protein per serving: 45g
Carbohydrates per serving: 10g
Fiber per serving: 2g
Sodium per serving: 1000mg

Substitutions for ingredients:
- Chicken can be substituted with duck or quail.
- Shallots can be substituted with onions.
- Red chilies and bird's eye chilies can be substituted with any spicy chili of your choice.
- Banana leaf can be substituted with aluminum foil.

Variations:
- Add coconut milk to the spice paste for a creamier version.
- Use different spices and herbs such as galangal, ginger, and bay leaves for a different flavor profile.
- Grill the chicken instead of steaming for a smoky flavor.

Tips and tricks:
- Use a toothpick to secure the banana leaf tightly around the chicken.
- Make sure the chicken is fully cooked before serving.
- Adjust the amount of chilies according to your spice tolerance.

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 steamed rice and sambal on the side.

Garnishes:
Garnish with sliced cucumber, tomato, and lime wedges.

Pairings:
Pair with a cold beer or iced tea.

Suggested side dishes:
Steamed rice, sambal, and stir-fried vegetables.

Troubleshooting advice:
If the chicken is not fully cooked after 2 hours of steaming, continue steaming until fully cooked.

Food safety advice:
Make sure the chicken is fully cooked before serving to avoid foodborne illness.

Food history:
Ayam Betutu is a traditional Balinese dish made with chicken or duck. It is typically seasoned with a spice paste made with shallots, garlic, chilies, and turmeric.

Flavor profiles:
Spicy, savory, and fragrant with lemongrass and kaffir lime leaves.

Serving suggestions:
Serve with steamed rice and sambal for a complete meal.

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Region: Indonesian

Taste: Spicy, Savory, Tangy, Aromatic, Herbal