Betutu is a side dish made from chicken or duck a whole that contains herbs, then baked in the fire of chaff. Oxyeleotris Marmorata has been known throughout the district on Bali. One of the manufacturer’s betutu is a village Melinggih, kecamatam payangan Gianyar Regency. Betutu chicken is also a typical Gilimanuk. Braised chicken and marinated long so pervasive bumbunya. To meat their chickens feel soft spice flavors with seasonings very distinctive taste on the tongue. Chicken meat along with the Rice eaten while drinking the broth.
In the area of origin of these foods at the Gilimanuk, Betutu Chicken is a regular food that is easily found in many places such as roadside markets, including houses. In Denpasar, Typical Betutu Gilimanuk Chicken which is recommended in an independent way in Renon. Recognizable feature of this restaurant is a symbol or icon form Betutu Chicken face with make-up artist ala Gareng, one’s role in a traditional theatre or ketoprak.
Do not miss the typical Balinese sambal matah. Mix chili pieces, sliced red onion, Lemongrass, and oil kletik. This is precisely the gonde leaves fresher when eaten without Betutu Chicken. Enough with the rice and sambal matah. Wow, only in Bali could find a decoction of leaves of the gonde. Not to the tastes of Bali if no tasting Chicken Betutu. Better luck again with leaf dining gonde. Guaranteed, pas home would immediately miss longer holidays to Bali.
- 1 whole chicken
- 4 bayleaves
- enough banana leaves to wrap the chicken (or use tin foil if you don’t have access to Banana leaves)
- 100g cassava leaves (or you can use curly kale if you can’t get your hands on cassava leaves)
- 4 shallots
- 6 cloves garlic
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of kencur (lesser galangal)
- 1 thumb-sized piece of galangal
- 1 thumb-sized piece of tumeric
- 4 stalks of lemongrass (Finely chopped)
- 2 red chillies
- 2 candlenuts
- ½ tsp ground black pepper
- ½ tsp ground corriander
- ½ tsp sesame seeds
- ¼ tsp nutmeg powder
- ¼ tsp cumin powder
- 1 tsp shrimp paste
- salt (to taste)
Put the Shallots, garlic, ginger, galangal, tumeric and chillies into the food processor bowl and then add the chopped lemongrass, candlenuts,ground black pepper,,ground corriander, sesame seeds, nutmegs, cumin, shrimp paste and salt and continuing to process until it become a thick paste.
Place the chicken into the bowl, and then mix well with ¾ of the spice paste and add the bay leaves.
For stuffing, mix the curly kale with the remaining marinade paste, and then put it in the cavaty of the chicken.
Cover the whole of chicken with banana leaves or aluminium foil and put in the refrigerator for 2 hours or more.
Preheat the oven to a medium-high heat then cook the chicken in the oven until cooked thoroughly.