Dienstag, 27. Mai 2008

Ayam Betutu (Roast Chicken in Banana Leaf)

ayam betutu

This ayam betutu is my husband fave food (mine too). After the long vacation, I finally go back to my kitchen. Yep..it's time to cook again. Ayam betutu comes originally from Bali. Actually, the original recipe required duck as the main ingredient, but we can also substitute it with chicken. This great spicy & tasty food will taste so much better when u wrap it with banana leaf *sighs..i miss the fragrance of those banana leaves*
Since it's quite difficult to find banana leaves here, i decided to wrap it using aluminium foil, the taste isn't that perfect as the original one, but still it tasted great. Thanks to my friend Pepy for sharing the recipe.
I never thought that it's so easy to cook this ayam betutu, what u need is the patience of waiting..hehe. :-)
As a shortcut, I used my pressure cooker for the steaming procces :-)

1 whole chicken (ca.1,3 kg)
Fresh juice from lime or lemon

8 shallots, peeled
4 cloves garlics, peeled
2 stalks lemon grass, finely sliced
4-5 fragrant lime leaves
5 candle nuts
2,5 cm ginger
1 teaspoon turmeric powder
1 teaspoon kencur (lesser galangal) powder
5 bird's eye chilli
1 teaspoon shrimp paste
1 tablespoon corriander seeds
1,5 tablespoon olive oil
1 tablespoon sugar
salt as you desired
aluminium foil for wrapping

- wash the chicken then wipe it dry, set aside. Pour lime/lemon juice all over the chicken.
- Mixed all B ingredients and chopped it well using food processor
- Rub the chicken outside with the mixture and then fill the center or the chicken with the remainder or vice versa.
- close the open chicken with skewer, then wrap it with alumunium foil.
- Let it stand for minimum 2 hours (the longer the better..I marinate it for about 2 days)
- prepare your pressure cooker, then steam the chicken for about 30-45 minutes (I use high pressure), let it cool.
- Bake chicken in a preheated oven at 175°C for about 15 minutes.
- serve with warm rice