Ayam Betutu: A Traditional Balinese Culinary Delight

Ayam Betutu is a signature dish from Bali, celebrated for its rich, aromatic flavors and traditional cooking methods. This dish showcases a whole chicken marinated with a blend of Balinese spices, wrapped, and slow-cooked to perfection. The result is tender, juicy meat infused with layers of flavor that reflect the essence of Balinese cuisine.

What Makes Ayam Betutu Special?

Ayam Betutu stands out due to its unique cooking process and use of a spice paste known as “bumbu genep.” This spice blend includes a mix of shallots, garlic, chilies, and aromatic roots like galangal and turmeric. The chicken is wrapped in banana leaves or foil to seal in the flavors and slow-cooked until tender, allowing the spices to deeply penetrate the meat.

Recipe for Ayam Betutu

Ingredients:

For the Chicken:

• 1 whole chicken (about 1.5 kg), cleaned
• 2 stalks of lemongrass, bruised
• 3 kaffir lime leaves
• Banana leaves or aluminum foil for wrapping

For the Spice Paste (Bumbu Genep):

• 10 shallots
• 5 cloves of garlic
• 5 red chilies (adjust to taste)
• 2 teaspoons turmeric powder
• 1 tablespoon ground coriander
• 1 teaspoon ground black pepper
• 2 cm galangal, grated
• 2 cm ginger, grated
• 1 tablespoon shrimp paste
• 1 teaspoon salt
• 2 tablespoons coconut oil

Instructions:

1. Prepare the Spice Paste:
   • Blend shallots, garlic, chilies, turmeric powder, coriander, pepper, galangal, ginger, shrimp paste, and salt into a smooth paste.
2. Marinate the Chicken:
   • Rub the spice paste all over the chicken, including the cavity. Insert the bruised lemongrass and kaffir lime leaves into the cavity.
3. Wrap the Chicken:
   • Wrap the chicken tightly in banana leaves or aluminum foil to retain the moisture and flavors.
4. Cook the Chicken:
   • Steam the wrapped chicken for about 1.5 to 2 hours until tender.
   • For added flavor, unwrap the chicken and grill or roast it briefly until the skin turns golden and slightly crispy.
5. Serve:
   • Slice the chicken and serve with steamed rice, sambal matah (Balinese raw sambal), and additional accompaniments like fried peanuts or vegetables.