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AYAM BETUTU, steamed roasted chicken Balinese style |
Proses pengolahan
ayam betutu agak rumit-rumit gampang.
Setelah dibalur dengan rempah2 lalu dibungkus dengan pelepah pisang
berlapis2 lalu dimasak dengan cara memasukkan dalam sekam, bara api yang
terbuat dari arang.
Semakin kesini
pengolahan ayam betutu seperti ini jarang dijumpai, tetapi masih ada.
Saat ini banyak dijumpai ayam betutu versi kering
dan versi berkuah (ayam betutu Gilimanuk)
Resep dibawah adalah
modifikasi versi kering bila pelepah pisang sulit ditemukan. Namun tetap tidak mengurangi rasa khas betutu
tsb.
Ingredients:
1 whole spring
chicken
50 ml tamarind paste
60 g shallots
30 g garlic
4 ea candlenut
10 g ginger
20 g galangal
10 g turmeric
4 ea hot chili
6 g aromatic ginger
2 tsp black
peppercorn
5 g shrimp paste
½ tsp nutmeg
2 tbsp wewangen
(Balinese aromatic mix-ready at local market)*
Pound these spices
together:
¼ cup oil
2 ea salam leaves
2 ea lime leaves
1 ea lemongrass,
bruised
1 ea banana leaf
1 ea aluminum foil
Method:
Rub the chicken with
tamarind, salt and marinate for 20 minutes.
Pound the spices
until fine and mix with oil. Then rub
whole chicken with the spices together with salam leaves, lime leaves and
lemongrass. Stuff the stomach cavity of
the chicken with the spice mixture.
Stitch the opening
and wrap it in several layers of banana leaves.
Then wrap again with
aluminum foil and seal all sides.
Cook in preheat oven
at 175° C for 1.5 hours until chicken is done or cooked.
Open the foil 30
minutes before the end of cooking process.
BALINESE AROMATIC MIX
Ingredients:
25 g black pepper
30 g coriander
30 g white pepper
25 g kaffir lime skin
15 g clove
15 g nutmeg
20 g bangle
15 g menyan*
30 g Tabia bun*
20 g jangu*
Method:
Blend all ingredients, and then sauté in to
hot oil until aromatic. Take out from
flame.
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