Balinese grilled chicken

Ayam betutu

Ayam betutu is made of chicken with spices inside. The spices consist of turmeric, ginger, nutmeg, galangal, onion, garlic, cassava or salam leaves and chilies. All these spices are mixed and put inside the chicken. That is why it is called Ayam Betutu. Ayam Betutu is usually served in Balinese traditional ceremonies such as Odalan, Otonan, wedding ceremony, etc.

Serves: 4 Preparation time: 30 minutes Cooking time: 3 hours Ready in: 3 hours 30 minutes

Ingredients

• 5 tablespoons oil
• 100g (3½ oz) young cassava leaves, boiled until tender, cut into serving pieces
• 1½ kg (3½ lb) chicken
• banana leaves or aluminum foil for wrapping spices (ground)
• 7 red chilies
• 5 bird's eye chilies
• 5 candlenuts, roasted
• 10 shallots
• 1 teaspoon dried shrimp paste
• 5 cloves garlic
• 1 tablespoon coriander, roasted
• 1½ tablespoons sliced lemon grass
• 2 teaspoons peppercorns
• tablespoon chopped galangal
• ½ teaspoon powdered nutmeg
• 2 teaspoons chopped turmeric
• 4 kaffir lime leaves
• 2 teaspoons chopped ginger
• 2 teaspoons chopped kencur (lesser galangal)
• salt and sugar

Directions

1. Heat oil and sauté the ground spices until fragrant and dry. Set aside and allow to cool.
2. Divide into 2 parts. Combine 1 part with cassava leaves. Stuff the mixture into the chicken and secure with toothpicks.
3. Rub the chicken with the remaining ground spices.
4. Wrap the chicken with banana leaves and tie with a string.
5. Grill in the oven at medium heat (180°C - 350°F) for 2-3 hours or until cooked.
6. Remove from heat and cut before serving.

Note : Another way to cook the chicken is to steam it for about 45 minutes before grilling in the oven for 1 hour.

Betutu is a special dish from Bali. Usually the Balinese use duck wrapped in banana leaves, and wrapped again with stalks of palm leaves.

The duck is then buried in the ground and covered with hot charcoal for 6-7 hours until cooked.

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Grilled chicken with spicy sauce

Ayam bakar bumbu rujak

There are many ways to make grilled Chicken. This Ayam Bakar Bumbu Rujak recipe is one of them. It's delicious and wonderfully goes with warm plain rice. If you don't like it too spicy, you can make it moderate spicy by using less chilli or you can substitute with paprika powder. Excellent meal for your lunch or dinner!

Serves: 4 Preparation time: 15 minutes Cooking time: 1 hour Ready in: 1 hour 15 minutes

Ingredients

• 1 whole chicken, cut into 8 or 10 pieces
• 500 cc coconut milk
• 1 tablespoon of vegetables oil
• 1 stalk of fresh lemon grass (sereh)

Spice paste

• 6 shallots or 1 medium red onion
• 3 cloves of garlic
• 4 big red chillies, seeded
• 2 bird’s eyes chillies (if you don't like it spicy, then skip this one)
• 5 candlenuts
• 1 cm ginger
• 1 teaspoon turmeric powder
• Salt and sugar to taste

Directions

1. Marinate the chicken with salt. Set aside
2. Preheat the oven at 180 C.
3. Blend or grind the spice paste. Set aside.
4. When the oven is ready, bake the chicken for 45 minutes. You can also grill the chicken over charcoal grill.
5. Heat 1 tablespoon of oil and sauté the spice paste together with lemongrass until fragrant. Add the chicken, stirring well. Then add the coconut oil and continue cooking until the sauce is absorbed.

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Sweet sour chicken

Ayam asam manis

This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.

Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes Ready in: 20 minutes

Ingredients

• 1 pound / 500 g skinless, boneless chicken breast meat - cubed
• 2 tablespoons vegetable oil
• ½ cup sliced green bell pepper
• ½ cup sliced red bell pepper
• 1 cup carrot strips
• 1 clove garlic, minced
• 1 tablespoon cornstarch
• ¼ cup soy sauce
• 1 (8 ounce) can (about 1 cup) pineapple chunks, juice reserved
• 1 tablespoon vinegar
• 1 tablespoon brown sugar
• ½ teaspoon ground ginger

Directions

Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

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