Ayam Betutu/ROAST CHICKEN
Spice paste :
- 14 red shallots
- 7 cloves of garlic, finely sliced
- 5 large red chillies, seeds removed
- 5 small chillies
- 5 candlenuts
- 2 teaspoon shrimp paste
- 2 teaspoon coriander seeds
- 2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- _ teaspoon sesame seeds
- 2 stalks of lemongrass
- 3 tablespoons galangal
- 1 tablespoon turmeric
- 3 teaspoons ginger
- 2 teaspoons kencur
- 1 teaspoon sea salt
- 3 teaspoons tamarind, seeds removed
- I tablespoon palm sugar
• Rinse the chicken with cold water and pat dry with paper towels.
• Place the spices in the container of an electric food processor and blend to a smooth paste, adding a little water if necessary. You can use a coffee grinder to grind the seeds and nuts.
• Alternatively, chop the spices with a cleaver.
• Heat the oil in a wok over a medium flame and saute the spices until fragrant and glossy or for about a minute, pushing the spices back and forth in the wok.
• Add the aromatic leaves and toss around together for half a minute.
• Add the water on the whole chicken. Simmer for an hour or until cooked.
• Check seasonings.
• Serve with steamed rice and topped with fried onion.
This is a favourite on warung menus and is served with the famous Kedewatan nasi campurs. The chicken is simmered with a pile of fresh spices in a large saucepan for at least an hour. The result is a tender, tasty chicken bathed in a fragrant chicken stock. The spices also preserve the meat, meaning it can tolerate a couple of hours sitting happily in a huge pot in a busy warung without spoiling.
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