Ayam Betutu Ubud

Ingredients

  • 1 whole chicken 
  • ½ meter upih (palm bark)
  • 100 grams cassava leaves, blanched

Marinade Ingredient

  • ½ cup turmeric paste
  • 2 tablespoons tamarind juice
  • 1½ cups sliced menjangan leaves

Paste Ingredients

  • 2 large knobs galangal, peeled
  • 2 large knobs ginger, peeled
  • 4 knobs turmeric, peeled
  • 3 knobs kencur, peeled
  • ½ cup shallot, peeled  
  • 2 tablespoons garlic, peeled
  • ½ cup chopped lemongrass, white part only
  • 3 tablespoons candlenut, sauteed
  • 2 cups red bird eye chilli
  • 1 tabllespoon dried shrimp paste
  • 5 tablespoons coriander seeds
  • 4 tablespoons black pepper

Seasonings

  • 1 tablespoon chopped palm sugar
  • 1½ tablespoons salt 
  • 4 cups salad oil

Other Ingredient

  • 1½ cups chopped jangu
  • ½ cup curry leaves

Method

  • The best chicken to use for this dish is village one but if you don't have that, then spring chinken is fine and need less cooking time.
  • Take the marinade ingredients except menjangan leaves and blend to a fine paste.
  • Finely chop the menjangan leaf.
  • Add this paste to the chicken and rub until thoroughly mixed in and chicken turns yellow from the turmeric.
  • Combine all the ingredients together and start to chop until a fine paste. If you feel lazy then you can blend them together to form a rough paste.
  • Add oil, crushed palm sugar and salt to the paste and mix through.
  • Slice up the jangu and curry leaves and rub the paste onto the chicken, inside and out.
  • Take the blanched cassava leaves and mix with the rest of ingredients and stuff it into the stomach.
  • Fold the legs into the cavity and flip the wing behind itself. 
  • Place the chicken on the bark and add the rest of the paste, wrap the palm bark around and tie with the bamboo twine, if the palm bark is too long then cut off the ends.
  • Place the wrapped chicken in a steamer for an hour.
  • Take out of the steamer and place in a clay pot and cover with a clay pot lid and cover again with rice husks. Then light a fire with old dry coconut skin.
  • Slowly burn the rice husk for around four hours.
  • When ready, move burnt husk to one side, lift the clay lid and remove.
  • Then open it up and serve it in the palm bark.
  • If you are doing at home then I suggest you put it in the oven at 160˚C for 2 hours.
  • You won’t get the smoke flavor but it will taste just as good.

 

 

5 Hours
2 Portions