Serves 3 people
2 pcs chicken thigh
100 g tapioca leaves, boiled or steamed (substitute with spinach leaves)
1-2 banana leaves
4 tbsp tamarind water
10 shallots
5 cloves garlic
1 tsp turmeric powder
1 tsp ginger
1 tsp galangal
5 candlenut (roasted)
7 large red chili
5 chili padi (bird’s eye chili)
4 lime leaves
½ tsp nutmeg powder
1 tbsp liquid smoke (optional)
1 tbsp sambal belacan (spicy shrimp paste)
1 lime (wedged)
1 tbsp coriander
2 tbsp brown sugar
2 tsp salt
1 tsp sugar
1 tsp white pepper
2 tbsp vegetable oil (more if necessary)

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Asian Food Network

Ayam Betutu

Well known for its bustling night scene and beach clubs, is it any wonder that the Ayam Betutu, Balinese-style roasted chicken, is a dish excites the senses? The queen of this dish is the chicken –lovingly rubbed down with Base Gede, a spice paste made ofchili and a range of fragrant Southeast Asian herbs, and stuffed with cassava leaves. It is first browned, then bundled tightly with a Staghorn Fern leaf in banana leaves before it is popped into the oven for two hours. The result is the most succulent and aromatic chicken that you will serve with rice and some fried sambal.

Độ khó: Dễ

Chuẩn bị: 50 min
Nấu: 15 min
Dọn dẹp: 15 min

Các bước: 4 Các bước
23 Nguyên liệu

Độ khó: Dễ
Các bước: 4 Các bước
23 Nguyên liệu

Preparation: 50 min
Nấu: 15 min
Dọn dẹp: 15 min

Instructions

Blend and fry basa gede (Balinese spice paste)
- Preheat the oven to 180°C.
- In a blender, blend shallots, garlic, 1 tsp turmeric powder, 1 tsp ginger, 1 tsp galangal, toasted candlenuts, 7 large red chili, 5 chili padi, 4 lime leaves, ½ tsp nutmeg powder, 1 tbsp coriander, 2 tbsp brown sugar, 2 tsp salt, 1 tsp sugar and 1 tsp white pepper until smooth.
- Use vegetable oil to help you achieve a smooth consistencyIn a pan on medium heat, fry the blended base gede paste until fragrant and caramelized. Set aside.

Pour tamarind water over chicken
- In a bowl, pour tamarind water over the chicken thighs and rub it in.
- In a pan on high heat, heat up 2 tbsp vegetable oil and sear chicken for 2 minutes on both sides.
- Remove from pan once done.

Coat chicken with basa gede (Balinese spice) paste
- Coat the seared chicken thighs evenly with basa gede paste.
- You can adjust the level of spiciness of this dish by adding or removing the amount of chili padi

Mix
- Using a blowtorch or over a gas stove, carefully torch the banana leaves until pliable and softened. Place a banana leaf on your working surface.
- You may omit the liquid smoke if you are unable to find the ingredient Place 1 chicken thigh in the middle of the banana leaf, followed by a layer of boiled tapioca leaves and another chicken thigh over the tapioca leaves.
- Pour 1 tbsp liquid smoke evenly on banana leaves to get a smoky smell and flavor.
- Wrap the sides of the banana leaf in and fold edge closest to you over the chicken like a parcel. Secure it with a string.
- Bake wrapped chicken in the oven for 2 hours.

Plate and Serve!

Serve it with rice, boiled tapioca leaves, 1 lime wedge and 1 tbsp sambal belacan on the side.

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Nhận xét

Name: Ayam Betutu
Prep time: P0Y0M0D0H50M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D1H5M0S
Yield: Serves 3 people
Cuisine: Asian
Ingredients: 2 pcs chicken thigh; 100 g tapioca leaves, boiled or steamed (substitute with spinach leaves); 1-2 banana leaves; 4 tbsp tamarind water; 10 shallots; 5 cloves garlic; 1 tsp turmeric powder; 1 tsp ginger; 1 tsp galangal; 5 candlenut (roasted); 7 large red chili; 5 chili padi (bird’s eye chili); 4 lime leaves; ½ tsp nutmeg powder; 1 tbsp liquid smoke (optional); 1 tbsp sambal belacan (spicy shrimp paste); 1 lime (wedged); 1 tbsp coriander; 2 tbsp brown sugar; 2 tsp salt; 1 tsp sugar; 1 tsp white pepper; 2 tbsp vegetable oil (more if necessary)