Fry spice paste before filling
The large quantity of shallots contains a lot of water. Only a clearly fragrant, slightly darker paste tastes like the slow cooking round.
Indonesian Recipe
Ayam Betutu from Bali
The whole chicken is rubbed inside and outside with boiled Bumbu-Betutu paste, wrapped in banana leaves and cooked slowly in the oven for several hours.
Total time
6 hr 45 min
Calories
620 kcal
Servings
6 servings
Difficulty
Advanced
Why this recipe works
Balinese chicken from the banana leaf
Betutu describes both the Balinese spice mixture and the slow cooking method. The paste is carefully fried before filling, so that shallots, garlic and shrimp paste lose their raw taste. Banana leaves keep the chicken juicy and give a fine aroma; an outer layer foil reliably closes the package.
Lunch
Dinner
Meat
Indonesian Recipes
Recipe
Ayam Betutu from Bali
Ayam Betutu is Balinese chicken with a strong spice paste of shallots, chilli, turmeric, ginger, galangal, lemongrass and kemirin nuts.
Ingredients
6 servings
Method
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1
Prepare chicken
Dry chicken inside and outside. Rub in lime juice with two tablespoons and a teaspoon of salt and chill for 20 minutes.
-
2
Grinding betutu paste
Crucify shallots, garlic, kemirin nuts, turmeric, ginger, galangal, Kencur, lemongrass, both chilli varieties, coriander, pepper, shrimp paste and palm sugar roughly to medium fine.
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3
Cook paste completely
Heat oil in a wide pan. Fry spice paste for 12 to 15 minutes at medium heat, stir frequently and add the remaining salt.
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4
Fill and marinate chicken
Let the paste cool slightly. Put one third into the abdominal cavity, spread the rest under the thoracic skin and outside. Covered cool for at least 2 hours.
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5
Make banana leaves flexible
rest leaves over a hot plate or pour over them with boiling water until they are soft and foldable. Cut thick middle ribs flat.
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6
Close package tightly
Put chicken on overlapping banana leaves, pour in 150 ml of water and wrap tightly. Complete package with baking paper and then close foil on the outside.
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7
Cook slowly in the oven
Bake at 165 °C top/bottom heat for 2 hours for 30 minutes. Gently open the package, let leaking steam escape and test the core temperature.
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8
Toast surface
Increase oven to 220 °C. Roast chicken open for another 15 to 20 minutes until the skin is browned and reaches at least 75 °C at the thickest point.
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9
Rest and disassembly
Let Ayam Betutu rest for 15 minutes. Serve with the spice paste from the package, lime splits and steamed rice.
Kitchen know-how
Tips for Ayam Betutu from Bali
Carefully open package
Hot steam gathers under the leaves. Open the foil away from the body and brown the chicken open afterward.
Variations
How to adapt this recipe
Sprinkle six large chicken clubs individually with paste and wrap them together. Garnish for about 75 minutes at 170 °C and then brown openly.
Leave out bird's eye chilis and completely detonate red chilies. Leave the amount of remaining spices unchanged.
Nutrition per serving
620kcal
14.0 gCarbohydrates
61.0 gProtein
36.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Ayam Betutu from Bali
Betutu refers to a strong spice mixture in Bali and the slow preparation of chicken or duck, often in the banana leaf.
Yes. Baking paper and foil also hold the steam in the package, but the fine aroma of banana leaves is missing.
Shallots, garlic, turmeric and shrimp paste lose raw heat. At the same time, water evaporates and the aromas concentrate.
Measure at least 75 °C at the thickest part of the chest and club without touching the bone. The leaking meat juice should be clear.
The fully seasoned chicken can marinate overnight in the refrigerator. Wrap into prepared banana leaves only before baking.
Keep cooking