[ENG] Ayam Betutu Gilimanuk (Balinese Spicy Braised Chicken Dish)

This is my mom's take on the famous Gilimanuk's Ayam Betutu. It's not the traditional Balinese Ayam Betutu, it's more like the easier soupy version of it, but it's really super delicious.

So, if you ever been to Bali, you may or may not have tried the famous Men Tempeh's Ayam Betutu Gilimanuk. It's super spicy, the chicken meat is really tender & has absorbed all the goodness of the spices, it's just super delicious. But yeah, it's not for people who can't eat spicy food! The massive amount of chili padi in it is one of the key element of the dish that makes it really good, and you can't order the non-spicy version, there's no non-spicy version. But it's basically heaven for people who loves spicy food. 

image source: http://yummyliciouss.blogspot.com/2012/12/betutu-ayam-men-tempeh-pedasnya-mantap.html

image source: http://bali.panduanwisata.id/restaurants/pedasnya-ayam-betutu-men-tempeh-di-gilimanuk/

It comes with sambal matah (balinese spicy raw shallot relish), sambal terasi (fermented shrimp paste sambal), pelecing kangkung (balinese spicy water spinach dish) and fried peanut, that makes it even more delicious and spicy. I really recommend you to go to this restaurant, even it's quite far from Denpasar (about 2-3 hours by car), it will worth the effort ;)

The other key ingredient to make this is the ayam kampong (kampong chicken). Using ayam kampong instead of regular chicken will make quite  a different. This recipe may not as good as the original (and of course nothing can beat Bali's tropical island- atmosphere), but i would say it's 80-90% there. And it's still is super yummy! Pair it with sambal matah, and welcome to paradise! 

Ingredients (for 4-6 servings):
1 whole chicken (preferably ayam kampong)
2 sticks of lemon grass
1 galangal (7-10 cm in length)
1 tbsp turmeric powder
4 shallots
1 whole garlic (about 12 cloves)
7-10 chili padi (or 20 for super spicy)
1 tbsp/1x2cm square of terasi (indonesian fermented shrimp paste)
3 dried daun salam (indonesian bay leaf) 
1 - 1 1/2 tbsp salt


1. Prepare the spices. 
- Peel the outer layer of the lemon grass, cut off the green part & the bottom part. 
- Peel the galangal, cut into 1 cm disk.
- Peel the shallots & garlic, smash them with the side of a knife.
- Cut the chili thinly, of leave it whole if you don't want it very spicy. Or you can also use big red chili that is less spicy than the chili padi.

2. Wash the chicken thoroughly, cut it into pieces of leave it whole.  Put it in a pan, add enough water to cover the chicken.  Add in the lemon grass sticks, galangal, turmeric powder, chilies, shallots, garlics & salt. Crumble in the terasi, mix it lightly with a wooden spoon. Lastly, add the dried daun salam.
(This time my mom used regular chicken and made it less spicy since my dad can't handle really spicy food., that's why you can see on the picture below that she didn't slice some of the chili, just left them whole)

2. Bring it to a boil, then turn the heat down to a simmer, cover with a lid and let it simmer for 1 - 1 1/2 hour until the chicken is really tender, stirring once in a while.

And it's done! ;)

I ate it with rice and sambal matah ;) Btw i actually just ate my breakfast before i ate this, so if you're wondering why there's so little rice, that's why lol. I usually eat a lot more than that.

my favorite parts of the chicken, the leg & feet ^^

The sambal matah recipe!
[ENG] Sambal Matah (Balinese Spicy Shallot Relish)


References:
Yummylicious - Betutu Ayam Men Tempeh
Wisata Kuliner - Ayam Betutu Men Tempeh Gilimanuk
Wikipedia - Ayam Kampong