Visa Bali Info – Betutu is a side dish made from whole chicken or duck filled with spices, then roasted in a husk fire. This betutu has been known in all districts in Bali. Betutu is a type of traditional Balinese food whose raw materials are whole carcasses of ducks and chickens.
The History of Balinese Betutu
“It’s true that if the Balinese say, ‘be’ is chicken or meat, ‘tutu’ is a dish that is still dry and then boiled ‘nyat-nyat'” explained Putu.
Culinary historian Fadly Rahman explains the influence of Majapahit culture with Balinese culinary specialties. Chicken betutu is very thick, its origins in the Gianyar area, Ubud, then spread to the Gilimanuk and Jembrana areas.
The processing of betutu itself is very special, so it is given a layer of betel leaf wrapping, then given husk coals, then inserted into the ground from the stones that have been heated.
The influence of the Majapahit Kingdom
The method of processing betutu is a legacy from the Majapahit era, namely the 16th century, when the influence of Islam entered the land of Java. Many Majapahit people who were Hindus eventually left the Bali area.
Various cultural influences that existed during the Majapahit period finally turned to Bali, one of which was culinary.
Some Balinese culinary specialties are the result of the influence of Majapahit culture, for example lawar and betutu. Also includes changes to the ingredients of the dish, such as the influence of chili in Balinese cooking, including the spicy and spiced taste that characterizes Ayam Betutu.
Material for cooking of betutu :
1 chicken without contents / offal, wash clean
250 gr cassava leaves (replace with kale or mustard greens if not available)
3 kaffir lime leaves, finely sliced
2 bay leaves
Banana leaves for wrapping
Ground spices betutu :
7 large red chilies, seeds removed
10 red onions
4 cloves of garlic
1 tsp shrimp paste (if you like)
2 cm ginger
2 cm kencur
2 cm galangal
2 cm turmeric or 2 tsp turmeric powder
2 tsp coriander or 1 tsp coriander powder
1/2 tsp pepper powder
1/2 tsp cumin powder
1/2 tsp nutmeg powder
2 cm cinnamon or 1/2 tsp ground cinnamon
3 tbsp tamarind water (1 tsp tamarind dissolved with 3 tbsp water)
5 cm lemongrass, take the white part, finely chopped
2 tsp salt or to taste
How to make betutu :
Slice the chicken lengthwise at the breast. Dry with kitchen tissue. Set aside.
Boil cassava leaves, drain, finely slice.
Puree the ground spices with a mortar or blender. Add a little oil in a blender.
Saute ground spices until cooked and smell good. Taste it. Add salt and sugar to taste. Chill.
Divide the ground spices into 2 parts.
Mix 1/2 part with boiled cassava leaves / mustard greens until smooth.
Coat the chicken with the remaining spices until evenly coated, then add the boiled leaves into the chicken stomach.
Add the kaffir lime leaves and bay leaf.
Close the back of the chest, you can sew or pin with a stick.
Wrap the seasoned chicken in banana leaves, re-wrap with aluminum foil.
Store the chicken overnight in a cool room or in the refrigerator.
Steam the chicken package in a pan with boiling water for 1 hour.
Then bake the chicken wrap in the oven at 200°C for 1 hour.
Serve while hot with Sambal Matah if you like.
So, betutu is not a dish from the chicken or duck menu, but betutu is a technique of this “betutu” dish itself.
This dish usually uses chicken and duck. The end result is a soft texture of meat filled with chili spices and a Balinese base genep.
Enjoy one of the Indonesian culinary delights and try to cook betutu with the simple recipe above.