Ayam Betutu Bali (Balinese Stuffed Roast Chicken)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1½ kg Ayam utuh, 1 Jeruk nipis, 5 sm Minyak sayur, Garam
• 2 Sereh-cincang halus bagian putihnya, 2 st Kencur cincang
• 100 gr Daun singkong-rebus lalu iris2, 2 st Jahe cincang
• 2 cm Lengkuas muda-parut, 4 Daun jeruk-iris halus
• 2-3 Daun pisang

Haluskan:

• 12 Bawang merah, 6 Bawang putih, 3 cm Kunyit, 2 st Garam
• 8 Cabai merah, 6 Rawit, 7 Kemiri & 1 sm Ketumbar-sangrai
• 1 st Kaldu bubuk, 1 st Terasi, 2 st Lada, 1 st Pala bubuk
• 2 st Gula merah

Cara membuat

• Lumuri ayam dng nipis & garam, diamkan 15 mnt. Tumis bumbu hls, sereh, lengkuas, kencur & jahe. Bagi bumbu tumis menjadi dua, ½ campur dng daun singkong & daun jeruk. ½ lagi lumurkan pada bagian luar ayam & di bawah kulit. Masukkan daun singkong ke rongga ayam. Jahit lubang ayam, ikat kaki dng benang (opsional). Bungkus rapat ayam dengan beberapa daun pisang, lalu ikat.
• Kukus ayam 30 menit kemudian panggang 160°C selama ± 1½ (hingga matang). Buka daun pisang, panggang hingga kecoklatan.
• Belah ayam menjadi 2. Sajikan beserta isinya dengan nasi hangat dan Sambal Matah (klik pada link untuk melihat resepnya).

Ingredients

• 1½ kg whole Chicken, 2 cm young Galangal-grated, 1 Lime
• 100 gr Cassava leaves-boiled & then thinly sliced, Salt
• 4 Kaffir lime leaves-thinly sliced, 5 tbsp Vegetable oil
• 2 tsp chopped Lesser Galangal, 2 tsp chopped Ginger
• 2 Lemongrass-finely chopped the white part
• 2-3 Banana leaves

Grind into a paste:

• 3 cm Turmeric, 12 Shallots, 6 Garlic cloves, 2 tsp Pepper
• 1 tsp Chicken broth powder, 2 tsp Salt, 1 tbsp Coriander
• 8 Red chilies, 6 Bird`s eye chilies, 1 tsp ground Nutmeg
• 7 Candlenuts, 2 tsp Coconut/Palm sugar, 1 st Shrimp paste

Directions

• Smear chicken with lime juice & salt; let it stand for 15 minutes. Sauté the spices paste, lemongrass, lesser galangal, ginger, galangal & turmeric. Divide sautéed spices into 2 parts. Mix 1 part with sliced cassava leaves & kaffir lime leaves. Smear the other part on the chicken (incld. under the skin). Spoon the cassava leaves mixture into the chicken cavity. Close the opening by sewing & then tie the chicken legs together with cotton thread (optional step). Wrap chicken neatly with banana leaves & then tie it tightly.
• Steam the chicken for ~ 30 minutes & then roast it at 160°C for ~ 1½ hours (until it's cooked). Uncover the chicken & roast/grill it again until golden brown.
• Halve the chicken. Serve the chicken & cassava leaves with warm rice & Balinese Spicy Lemongrass & Shallot Relish (click on the link for the recipe).