Betutu [ Roast Duck and Roast Chicken ]

Betutu is a Balinese dish of steamed or roasted chicken or duck. This highly seasoned and spiced dish is a popular dish in Bali and Lombok. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with red chili peppers and coconut oil.
This traditional dish is very popular nowadays. It can be found in the menu of luxury hotels or restaurants in Bali. It takes at least 24 hours to cook. Many travelers from other regions of Indonesia brought Betutu dishes as Balinese-gift for their families. This dish is also popular among tourists who travel to Bali.

Ingredients

• 100 g young cassava leaves
• 100 ml vegetable oil
• 1 domestic chicken tail, remove the head and talons
• banana leaves

Spices

• 8 pieces of red chilli
• 6 cayenne pepper
• 10 grains of red onion
• 5 cloves garlic
• 2 tsp pepper granules
• 2 tsp ground coriander
• 1/4 grain seed nutmeg
• 1 stalk Lemongrass, white part, finely sliced
• 2 cm galangal
• 2 cm ginger
• 3 cm galingale
• 3 cm turmeric
• 3 Kaffir lime leaves, finely sliced
• 2 tsp salt
• 1 tsp granulated sugar

How To Make

1. Boiled cassava leaves until tender. Drain, squeeze, finely sliced.
2. heat oil, Saute until fragrant spices finely and cooked. Lift.
3. Take 1/2 the marinade. Roll the cakes into the body of the chicken, the skin and the stomach cavity until blended.
4. stir in the remaining herbs with shredded cassava leaves until blended.
5. Enter into the abdominal cavity of chicken. Suture of abdominal hole. Tie legs with cotton thread.
6. Wrap the chicken with banana leaves. Put it in a heatproof Bowl.
7. Steamed for 30 minutes. Lift.
8. bake in hot oven of 160 C for 2 hours until chicken is dry and overcooked.
9. lift up, serve warm.

Categories: Side Dish