DENPASAR, BALIPOST.com – Culinary is one of the factors that causes many tourists to choose Bali as their dream destination. Typical Balinese dishes, such as Ayam Betutu, Sate Lilit, and Babi Guling, are well known and are favorites among tourists.
Not only is it a favorite, Ayam Betutu, for example, has been designated as Indonesia’s Intangible Cultural Heritage (WBTB).
The word betutu comes from the words ‘tunu’ which means to burn, and ‘be’ which means meat. Therefore, this term has a meaning that refers to the process of processing meat until it becomes a very appetizing dish.
Quoted from various sources, this dish was introduced in 1976.
Ayam betutu is considered to have a close connection with Majapahit culture in the past, because the cooking technique reflects the method often used by local people at that time. The process involves using areca nut leaves as a wrapping layer. Next, it is burned with husk embers and buried in heated soil with stones.
This dish is usually served during traditional events, such as odalan which is a ritual of worshiping the Gods, otonan which celebrates birthdays for Hindus, and at Balinese wedding ceremonies.
If you want to try making it at home, there’s no harm in practicing the following Balinese Chicken Betutu recipe:
Ingredients
1 Whole Chicken (can be changed to duck)
1 Lime, squeeze and take the juice
1 Cassava Leaf fish
3 stalks Lemongrass, bruised
4 Bay Leaves
4 pieces of Orange Leaves
1 liter Water
3 tablespoons cooking oil or enough for frying
Banana Leaves to wrap the chicken
Spices for grinding
15 cloves of Red Onion
8 cloves of Garlic
2 Large Red Chilies
13 Curly Red Chilies
4 candlenuts, roasted first
3 cm Ginger
3 cm Turmeric
3 cm Galangal
3 cm Kencur
1 teaspoon Pepper Powder
1 teaspoon Coriander
1 tablespoon Salt
1 teaspoon coarsely grated brown sugar
1 teaspoon shrimp paste, grilled briefly first
How to Make Betutu Chicken
– Clean the chicken with running water until it is completely clean, then coat with lime juice, leave in the refrigerator for about 30 minutes.
– Boil the cleaned cassava leaves until cooked, drain, then chop coarsely. set it aside.
– Heat oil in a frying pan and saute the ground Chicken Betutu seasoning until fragrant.
– Add bay leaves and lemongrass, stir-fry again until slightly wilted and the spices are cooked, turn off the heat and set aside.
– Take some of the sauteed spices, mix them with cassava leaves, stir until evenly mixed.
Coat the chicken with fragrant ground spices. Make sure all parts of the chicken are evenly coated with spices, including the inside of the chicken stomach.
– Insert the seasoned cassava leaves into the chicken stomach and close the hole in the chicken stomach using a toothpick.
– Wrap the chicken in several layers using banana leaves in such a way that all parts of the chicken are tightly covered with banana leaves. Use a toothpick to make sure the banana leaves are sealed.
– Heat the steamer, and add the Chicken Betutu which has been wrapped in banana leaves, steam for 90-120 minutes until the meat is completely cooked and the spices are absorbed into the chicken meat.
– After steaming, prepare a grill to grill the Betutu Chicken or you can also use a non-stick frying pan.
– Grill the Betutu Chicken while still wrapped in banana leaves for about 20 minutes and turn the chicken back and forth during the grilling process so that each side of the chicken burns evenly.
– After grilling, open the banana leaf and the Ayam Betutu is ready to be served.
With various spices and a roasting process using banana leaves, the aroma is guaranteed to whet your appetite.
As a complement, enjoy this Ayam Betutu with a plate of white rice and other typical Balinese dishes, such as Sambal Matah. (Cahya Dwipayanti/balipost)
