Kitchen: Ayam Betutu Gilimanuk

Ayam Betutu Gilimanuk [2016:EO]
Ayam Betutu Gilimanuk [2016:EO]
One of my favorite chicken dish is Ayam Betutu Gilimanuk, it is a Balinese spiced roasted chicken which is served with boiled spinach water (kangkung), fried peanuts, Balinese raw chili (sambal matah) and plain white rice. I must say that I had it quite regularly when I lived in Jakarta because it is very tasty and filling. When I lived in Jakarta, I normally went to Ayam Betutu Gilimanuk in Jalan Wolter Mongisidi, Kebayoran Baru which was close to both my office as well as my home. I never tried to make one at home. However, since I got pregnant and have been craving for various Indonesian cuisines including Ayam Betutu Gilimanuk, I decided to give a shot and the result is pretty good. It is very easy but it takes sometimes.

Ingredients 

  1. 1  whole chicken
  2. 2  stems of lemon grass (crush)
  3. 2  bay leaves
  4. 1 large banana leaves to wrap the chicken
  5. aluminium foil
  6. 80 ml of vegetable oil
  7. 15 chili
  8. 4 cm of fresh ginger
  9. 4 cm of fresh turmeric (roasted)
  10. 4 cm of fresh galangal
  11. 2 stems of lemon grass (chopped)
  12. 10 shallots
  13. 6 garlic
  14. 4 candlenut
  15. 1 tsp of coriander seed
  16. 4 kaffir lime leaves
  17. 1/2 tsp black-pepper
  18. 2 tsp salt

Ingredients for Sambal Matah 

  1. 2  garlic (finely chopped)
  2. 8 shallot (finely chopped)
  3. 1/2 tsp of dried shrimp paste (quickly grilled)
  4. 10 red chilli (finely chopped)
  5. 2 stems of lemon grass (finely chopped)
  6. 2 kaffir lime leaves (finely chopped)
  7. 1/2 tbs sugar
  8. 1/2 tsp salt
  9. 1 tbs lemon juice
  10. 3 tbs coconut oil

Directions:

  1. Wash the chicken, pat it dry and place it aside;
  2. Seasoning paste: In food processor, process chili, ginger, turmeric, galangal, lemon grass, shallot, garlic, candlenut, coriander seed, kaffir lime leaves, blackener and salt until finely ground;
  3. In frying pan, heat the vegetable oil over medium heat, add the seasoning paste and cook it for 4 minutes;
  4. Over banana leaves, place the chicken and spread the cooked seasoning paste evenly over the chicken, including inside the chicken;
  5. Wrap in banana leaves and wrap it again in aluminum foil;
  6. Steam the chicken over medium-high heat for 2 hours;
  7. After being steamed, roast the chicken at 185 C for 2 hours.
  8. Sambal Matah: place all sambal matah ingredients into a small bowl and mix it together; heat the coconut oil over medium heat for 3 minutes; pour the heated coconut oil into the mixed ingredients and stir it all the ingredients well.
  9. Serve Ayam Betutu Gilimanuk with plain rice, sambal matah, fried peanuts and boiled spinach water.

Happy cooking!

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