Ayam Betutu

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. If using fresh cassava leaves, blanch them in boiling water until tender, drain well, squeeze out excess moisture, and chop finely. Soften the banana leaves briefly over an open flame or by pouring hot water over them so they become pliable and less likely to tear.

   120 g cassava leaves, blanched, squeezed dry, and chopped2 large sheets, about 60 g total banana leaves, softened over flame or hot water
2. 2

   Make the bumbu betutu. In a blender or small food processor, combine the shallots, garlic, turmeric, ginger, galangal, chilies, candlenuts, coriander seeds, black peppercorns, toasted shrimp paste, coconut oil, and sea salt. Blend to a thick, fairly smooth paste; add 1-2 teaspoons water only if needed to keep the blades moving. A thick paste fries better and develops a deeper flavor.

   120 g shallots, roughly chopped8 garlic cloves25 g fresh turmeric, peeled and sliced20 g fresh ginger, peeled and sliced20 g galangal, peeled and sliced4 red bird's eye chilies20 g candlenuts6 g coriander seeds3 g black peppercorns8 g shrimp paste (terasi), toasted45 ml coconut oil8 g sea salt
3. 3

   Heat a skillet over medium heat and fry the spice paste for 6-8 minutes, stirring often, until fragrant, slightly darker, and the oil begins to separate. Properly frying the paste removes any raw harshness and is essential for authentic betutu flavor. Set aside 3 tablespoons of the paste for the stuffing and rub the rest over the chicken.

   120 g shallots, roughly chopped8 garlic cloves25 g fresh turmeric, peeled and sliced20 g fresh ginger, peeled and sliced20 g galangal, peeled and sliced4 red bird's eye chilies20 g candlenuts6 g coriander seeds3 g black peppercorns8 g shrimp paste (terasi), toasted45 ml coconut oil8 g sea salt
4. 4

   Mix the chopped cassava leaves with the finely sliced lemongrass, finely sliced kaffir lime leaves, lime juice, sea salt, and the reserved spice paste. Toss well so the leaves are evenly seasoned and aromatic.

   120 g cassava leaves, blanched, squeezed dry, and chopped2 lemongrass stalks, white part finely sliced6 leaves kaffir lime leaves, stems removed and finely sliced15 ml lime juice6 g sea salt
5. 5

   Pat the chicken dry. Rub some of the warm spice paste inside the cavity, then pack in the cassava leaf mixture firmly but not so tightly that heat cannot circulate. Rub the remaining paste all over the outside of the chicken, making sure to coat the legs and breast evenly for balanced seasoning.

   1 small whole chicken, about 900 g, cleaned120 g cassava leaves, blanched, squeezed dry, and chopped2 lemongrass stalks, white part finely sliced6 leaves kaffir lime leaves, stems removed and finely sliced15 ml lime juice6 g sea salt
6. 6

   Brush the banana leaves lightly with coconut oil. Place the bruised lemongrass stalk on the leaves, set the chicken on top, and wrap tightly. Tie or fold securely so the steam and aromas stay enclosed. Put the parcel seam-side down in a roasting pan or small Dutch oven.

   2 large sheets, about 60 g total banana leaves, softened over flame or hot water10 ml coconut oil1 lemongrass stalk, bruised1 small whole chicken, about 900 g, cleaned
7. 7

   Roast covered for 35 minutes. Then open the top of the banana leaf parcel and roast for 8-10 minutes more to let the skin take on a little color. The chicken is done when the thickest part of the thigh reaches 74°C and the juices run clear. If needed, give it an extra 5 minutes, but with a 900 g bird it should finish within this window.

   1 small whole chicken, about 900 g, cleaned2 large sheets, about 60 g total banana leaves, softened over flame or hot water
8. 8

   Rest the chicken for 8 minutes before carving so the juices redistribute. Serve the chicken with some of the fragrant cassava leaf stuffing alongside or spooned over the sliced meat.

   1 small whole chicken, about 900 g, cleaned120 g cassava leaves, blanched, squeezed dry, and chopped

Origin & History

Ayam Betutu is a celebrated Balinese ceremonial dish, traditionally prepared for temple festivals, family gatherings, and special occasions. It is known for its deeply spiced seasoning paste and for being wrapped, often in banana leaves, then slow-cooked until fragrant and tender. The stuffing of leafy greens reflects local ingredients and the layered aromatics typical of Balinese cooking.