Fry spice paste before filling
The large quantity of shallots contains a lot of water. Only a clearly fragrant, slightly darker paste tastes round after slow cooking.
Indonesian Recipe
Ayam Betutu from Bali
The whole chicken is rubbed inside and out with cooked 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 spice chicken from the banana leaf
Betutu refers to both the Balinese spice mixture and the slow cooking method. The paste is carefully fried before being filled to remove the raw flavour of shallots, garlic and prawn paste. Banana leaves keep the chicken juicy and give it a delicate aroma; an outer layer of foil seals the package reliably.
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 kemiri nuts.
Ingredients
6 servings
Method
-
1
Prepare chicken
Pat the chicken dry inside and out. Rub with two tablespoons of lime juice and a teaspoon of salt and chill for 20 minutes.
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2
grinding Betutu paste
Chop shallots, garlic, kemica nuts, turmeric, ginger, galangal, Kencur, lemongrass, both types of chilli, coriander, pepper, prawn paste and palm sugar roughly to medium fine.
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3
Cook the paste completely
Heat oil in a wide pan. Fry spice paste for 12 to 15 minutes over medium heat, stir frequently and finally add the remaining salt.
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4
Filling and marinating the chicken
Leave to cool slightly, then add one third to the abdomen, then spread the rest under the skin of the chest and outside. Covered, cool for at least 2 hours.
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5
Make banana leaves pliable
Put the leaves in portions over a hot heat plate or pour boiling water over them until they are soft and foldable. Cut thick middle ribs flat.
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6
Tightly seal package
Place the chicken on overlapping banana leaves, pour 150 ml of water and wrap tightly. Completely seal the package on the outside with baking paper and then foil.
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7
Cook slowly in the oven
Bake at 165 ° C / 375 ° F / gas mark 4 for 2 hours 30 minutes. Carefully open the package, let the steam escape and check the core temperature.
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8
Roast surface
Roast the chicken open for another 15 to 20 minutes until the skin is browned and at its thickest point at least 75 ° C is reached.
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9
Rest and disassemble
Leave to rest for 15 minutes, then serve with the parcel spice paste, lime wedges and steamed rice.
Kitchen know-how
Tips for Ayam Betutu from Bali
Opening the package carefully
Hot steam collects under the leaves. Open the foil away from the body and brown the chicken open only afterwards.
Variations
How to adapt this recipe
Spread six large chicken legs individually with paste and wrap them together. Cook at 170 ° C for about 75 minutes and then brown them open.
Omit bird's eye chillies and remove the red chillies completely, leaving the remaining amount of spices unchanged.
Nutrition per serving
620kcal
14.0 gCarbohydrates
61.0 gProtein
36.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Ayam Betutu from Bali
Betutu is a strong spice mixture in Bali and the slow preparation of chicken or duck, often in banana leaves.
Yes. Baking paper and foil also keep the steam in the package, but the fine aroma of the banana leaves is then missing.
Shallots, garlic, turmeric and prawn paste lose their raw heat. At the same time, water evaporates and the flavours concentrate.
Measure at least 75 ° C at the thickest point of the breast and leg without touching the bone. Leaking meat juice should be clear.
The fully seasoned chicken can marinate overnight in the fridge. Wrap it in prepared banana leaves before baking.
Keep cooking