Ayam Betutu: A Savory Balinese Delight
Ingredients:
- 1 whole kampong chicken, cut in half but not completely through
For the Ground Spices:
- 3 candlenuts
- 1 tablespoon ground coriander
- 1 segment turmeric
- 1 shrimp paste
- 1 tablespoon ground pepper
- Salt, to taste
- Sugar, to taste
- Seasoning powder, to taste
For the Chopped Spices:
- 15 shallots
- 5 garlic cloves
- 3 thumb-sized pieces of kencur (a type of aromatic root)
- 1 thumb-sized piece of ginger
- 1 1/2 thumb-sized pieces of galangal
- 1 segment turmeric
- 15 bird’s eye chilies
- 3 stalks of lemongrass (roughly chopped)
Instructions:
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Prepare the Spices: Start by grinding the candlenuts, ground coriander, turmeric segment, shrimp paste, and pepper into a smooth paste. You can use a mortar and pestle or a blender for this process.
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Chop the Spices: Finely chop the shallots, garlic, kencur, ginger, galangal, turmeric, and bird’s eye chilies. If preferred, you can use a food processor to achieve a finer texture. Chop the lemongrass into coarse pieces.
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Cook the Spices: Heat some oil in a pan over medium heat. Sauté the ground spices and chopped spices together until they become fragrant and fully cooked, about 5-7 minutes.
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Prepare the Chicken: Once the spices are cooked, add the halved chicken to the pan. Season with salt, sugar, and seasoning powder. Pour in enough water to cover the chicken.
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Simmer the Chicken: Reduce the heat to low and let the chicken simmer gently. Cook for about 1 hour, occasionally turning the chicken to ensure even absorption of the spices. The slow cooking process allows the flavors to deeply penetrate the meat.
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Finish and Serve: Once the chicken is tender and cooked through, leaving a small amount of the spiced liquid (just enough to enhance flavor) is recommended. Remove from heat, and let the chicken rest for a few minutes before serving.
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Optional: For extra flavor, you may also use a little bit of the leftover cooking liquid to drizzle over the chicken before serving.
Enjoy your Ayam Betutu, a dish that embodies the rich and aromatic flavors of traditional Balinese cuisine.
