Ayam Betutu Bali (Balinese Stuffed Roast Chicken)


In Indonesian & English (the English version is below the recipe written in Indonesian)


Bahan1½ kg Ayam utuh, 1 Jeruk nipis, 5 sm Minyak sayur, Garam2 Sereh-cincang halus bagian putihnya, 2 st Kencur cincang100 gr Daun singkong-rebus lalu iris2, 2 st Jahe cincang2 cm Lengkuas muda-parut, 4 Daun jeruk-iris halus2-3 Daun pisang Haluskan:12 Bawang merah, 6 Bawang putih, 3 cm Kunyit, 2 st Garam8 Cabai merah, 6 Rawit, 7 Kemiri & 1 sm Ketumbar-sangrai1 st Kaldu bubuk, 1 st Terasi, 2 st Lada, 1 st Pala bubuk2 st Gula merah
Cara membuatLumuri ayam dng nipis & garam, diamkan 15 mnt. Tumis bumbu hls, sereh, lengkuas, kencur & jahe. Bagi bumbu tumis menjadi dua, ½ campur dng daun singkong & daun jeruk. ½ lagi lumurkan pada bagian luar ayam & di bawah kulit. Masukkan daun singkong ke rongga ayam. Jahit lubang ayam, ikat kaki dng benang (opsional). Bungkus rapat ayam dengan beberapa daun pisang, lalu ikat.Kukus ayam 30 menit kemudian panggang 160°C selama ± 1½ (hingga matang). Buka daun pisang, panggang hingga kecoklatan.Belah ayam menjadi 2. Sajikan beserta isinya dengan nasi hangat dan Sambal Matah (klik pada link untuk melihat resepnya).
Ingredients1½ kg whole Chicken, 2 cm young Galangal-grated, 1 Lime100 gr Cassava leaves-boiled & then thinly sliced, Salt4 Kaffir lime leaves-thinly sliced, 5 tbsp Vegetable oil2 tsp chopped Lesser Galangal, 2 tsp chopped Ginger2 Lemongrass-finely chopped the white part2-3 Banana leaves Grind into a paste:3 cm Turmeric, 12 Shallots, 6 Garlic cloves, 2 tsp Pepper1 tsp Chicken broth powder, 2 tsp Salt, 1 tbsp Coriander8 Red chilies, 6 Bird`s eye chilies, 1 tsp ground Nutmeg7 Candlenuts, 2 tsp Coconut/Palm sugar, 1 st Shrimp paste
DirectionsSmear chicken with lime juice & salt; let it stand for 15 minutes. Sauté the spices paste, lemongrass, lesser galangal, ginger, galangal & turmeric. Divide sautéed spices into 2 parts. Mix 1 part with sliced cassava leaves & kaffir lime leaves. Smear the other part on the chicken (incld. under the skin). Spoon the cassava leaves mixture into the chicken cavity. Close the opening by sewing & then tie the chicken legs together with cotton thread (optional step). Wrap chicken neatly with banana leaves & then tie it tightly.Steam the chicken for ~ 30 minutes & then roast it at 160°C for ~ 1½ hours (until it's cooked). Uncover the chicken & roast/grill it again until golden brown.Halve the chicken. Serve the chicken & cassava leaves with warm rice & Balinese Spicy Lemongrass & Shallot Relish (click on the link for the recipe).