 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Betutu" – news ·newspapers ·books ·scholar ·JSTOR(August 2007) (Learn how and when to remove this message) |
 Bebek betutu served withrice andgreen beans | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | Bali andLombok, Nationwide |
| Serving temperature | Hot or room temperature |
| Main ingredients | Roasted chicken or duck in spices |
Betutu (Balinese script:ᬩᭂᬢᬸᬢᬸ) is aBalinese dish ofsteamed orroastedchicken orduck in richbumbu betutu (betutu spice mix).[1] This highly seasoned and spiced dish is a popular dish inBali andLombok, Indonesia. An even spicier version is available using extra-spicy sauce made from uncooked (raw) onion slices mixed with redchili peppers andcoconut oil.
Betutu is a richly spiced Balinese poultry dish. It is often called according to its main ingredients;ayam betutu is chicken betutu, whilebebek betutu is the duck version. This traditional dish can be found on the menu of luxury hotels or restaurants in Bali, and it is popular amongtourists.
The termbetutu is the Balinese word for a certainspice mixture (bumbu) which consist of shallots, garlic, turmeric, ginger, wild ginger, galangal,candle nuts, chili peppers,shrimp paste, and peanuts all finely ground usingmortar and pestle. The betutu spice paste is sauteed with coconut oil to release its aroma and then applied to poultry, chicken, or duck.[1] Common side dishes may includeplecing kangkung, crispy-fried peanuts, andsambal terasi.
In Bali, betutu's tastes and ways of cooking are different according to regions: in Klungkung and Karangasem, chicken is stuffed with betutu spices; in Gianyar, betutu is cooked with plantain leaf wrapping; and in Gilimanuk, betutu is rather hot and spicy.
