Ingredients
- 1 whole chicken
- 2 stems of lemon grass (crush)
- 2 bay leaves
- 1 large banana leaves to wrap the chicken
- aluminium foil
- 80 ml of vegetable oil
- 15 chili
- 4 cm of fresh ginger
- 4 cm of fresh turmeric (roasted)
- 4 cm of fresh galangal
- 2 stems of lemon grass (chopped)
- 10 shallots
- 6 garlic
- 4 candlenut
- 1 tsp of coriander seed
- 4 kaffir lime leaves
- 1/2 tsp black-pepper
- 2 tsp salt
Ingredients for Sambal Matah
- 2 garlic (finely chopped)
- 8 shallot (finely chopped)
- 1/2 tsp of dried shrimp paste (quickly grilled)
- 10 red chilli (finely chopped)
- 2 stems of lemon grass (finely chopped)
- 2 kaffir lime leaves (finely chopped)
- 1/2 tbs sugar
- 1/2 tsp salt
- 1 tbs lemon juice
- 3 tbs coconut oil
Directions:
- Wash the chicken, pat it dry and place it aside;
- 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;
- In frying pan, heat the vegetable oil over medium heat, add the seasoning paste and cook it for 4 minutes;
- Over banana leaves, place the chicken and spread the cooked seasoning paste evenly over the chicken, including inside the chicken;
- Wrap in banana leaves and wrap it again in aluminum foil;
- Steam the chicken over medium-high heat for 2 hours;
- After being steamed, roast the chicken at 185 C for 2 hours.
- 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.
- Serve Ayam Betutu Gilimanuk with plain rice, sambal matah, fried peanuts and boiled spinach water.
Happy cooking!