Bali

Ayam betutu

Whole chicken stuffed and smothered in Balinese spice paste, wrapped and slow cooked until it falls apart.

150 minTime

62 gProtein each

hotSpice

Wrapped in leaves2 chapters · 1 min read

Make it your way

Grandma's wayWhole chicken in Balinese base genep, wrapped and slow cooked.

The original

641kcalsame

62 gproteinsame

4 gfibresame

150minutessame

Ayam betutu.

Per serving, worked out from the ingredient table.

Ingredients

Shallots10

Garlic10 cloves

Galangala thumb

Gingera thumb

Turmeric (ground turmeric)2 tsp, or fresh

Candlenuts5, or macadamias

Fresh red chillies (fresh red chiles)5

Dried red chilli3

Lemongrass2 stalks

Kaffir lime leaves (makrut lime leaves)5

Shrimp paste1½ tsp

Coriander seeds2 tsp

Black pepper1 tsp

Palm sugar (gula melaka)1 tbsp

Salt1½ tsp

Cooking oil (vegetable oil)2 tbsp

Chicken, curry cut (bone in chicken, small pieces)1 whole chicken

Spinachcassava leaves or spinach, blanched

Method

5 steps

1Pound or blend the shallots, garlic, galangal, ginger, turmeric, candlenuts, chillies, lemongrass, shrimp paste, coriander and pepper to base genep.
2Fry the paste in the oil with the lime leaves, palm sugar and salt for 5 minutes. Cool.
3Rub the chicken inside and out with most of the paste. Mix the rest with the greens and stuff the cavity.
4Wrap in banana leaves then foil and rest 1 hour.
5Steam 1 hour, then bake at 180 C for 45 minutes until the meat falls from the bone and juices run clear.

Serve it like this

Unwrap at the table on its banana leaf, with steamed rice, sambal matah and blanched vegetables.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bali

Ayam betutu

Whole chicken stuffed and smothered in Balinese spice paste, wrapped and slow cooked until it falls apart.

150 minTime

62 gProtein each

hotSpice

Wrapped in leaves2 chapters · 1 min read

Make it your way

Grandma's wayWhole chicken in Balinese base genep, wrapped and slow cooked.

The original

641kcalsame

62 gproteinsame

4 gfibresame

150minutessame

Ayam betutu.

Per serving, worked out from the ingredient table.

Ingredients

Shallots10

Garlic10 cloves

Galangala thumb

Gingera thumb

Turmeric (ground turmeric)2 tsp, or fresh

Candlenuts5, or macadamias

Fresh red chillies (fresh red chiles)5

Dried red chilli3

Lemongrass2 stalks

Kaffir lime leaves (makrut lime leaves)5

Shrimp paste1½ tsp

Coriander seeds2 tsp

Black pepper1 tsp

Palm sugar (gula melaka)1 tbsp

Salt1½ tsp

Cooking oil (vegetable oil)2 tbsp

Chicken, curry cut (bone in chicken, small pieces)1 whole chicken

Spinachcassava leaves or spinach, blanched

Method

5 steps

1Pound or blend the shallots, garlic, galangal, ginger, turmeric, candlenuts, chillies, lemongrass, shrimp paste, coriander and pepper to base genep.
2Fry the paste in the oil with the lime leaves, palm sugar and salt for 5 minutes. Cool.
3Rub the chicken inside and out with most of the paste. Mix the rest with the greens and stuff the cavity.
4Wrap in banana leaves then foil and rest 1 hour.
5Steam 1 hour, then bake at 180 C for 45 minutes until the meat falls from the bone and juices run clear.

Serve it like this

Unwrap at the table on its banana leaf, with steamed rice, sambal matah and blanched vegetables.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ayam betutu

Make it your way

Ingredients

Method

Ayam betutu

Make it your way

Ingredients

Method

Make it a meal