Bebek Betutu is the pride of Balinese cuisine. The duck meat that is processed to make Bebek Betutu is local duck. Betutu is a very Balinese way of cooking for duck. Usually made of duck wrapped in banana leaves, then wrapped again in areca palm fronds so that they are tight. Ducks are planted in holes in the ground and covered with hot coals for 6-7 hours until cooked. Then the duck is steamed for 1 hour and roasted for 45 minutes at medium temperature.
This dish was previously used at traditional ceremonial banquets or religious ceremonies. But over time, now the Betutu Duck and Betutu Chicken are widely sold in food stalls, restaurants and star hotels. Not only local people who like it but foreign tourists really like one of these Balinese specialties.
How to Make Bebek Betutu Bali
- 1 duck, split the middle and widen it
- 1 lime
- 1/2 tablespoon salt
- 90 ml thick coconut milk
Ingredients for seasoning:
- 5 large red chilies, seeded, finely sliced
- 5 red curly chilies, finely sliced
- 5 orange bird’s eye chilies, finely sliced
- 10 spring onions, finely sliced
- 5 garlic cloves, finely sliced
- 2 lemongrass stalks, take the white part, finely chop
- 1 vertebra kencur finely chopped
- 2 ginger, finely chopped
- 2 teaspoons grilled shrimp paste
- 2 vertebrae of galangal, roughly sliced and flattened
- 1 segment of roasted turmeric, finely chopped
- 1/4 teaspoon ground turmeric
- 8 pieces of roasted hazelnut, mashed coarsely
- 1 teaspoon coriander powder
- 1 teaspoon ground pepper
- 1 teaspoon ground nutmeg
- 3 pieces of lime leaves, remove the middle bone and finely slice
- 5 bay leaves, roughly torn
- salt, sugar, and powdered broth to taste
How to make :
• Prepare the duck, coat the surface with lime juice and salt until evenly distributed. Let the duck sit for 15 minutes. Clean wash.
• Prepare a skillet and heat the oil. Enter all the spices, saute until fragrant and cooked
• Add salt, sugar, broth powder, and other powders (according to taste). Stir well
• Add the duck and coat the surface with a stir fry of spices. Cover the pan and sauté over low heat until it changes color and the spices are absorbed.
• Add 1/2 the water and coconut milk mixture, stir until the coconut milk and spices are evenly mixed. Cover the pan tightly and cook until the water runs out.
• Turn the duck over, add the remaining 1/2 coconut milk, cover the pan and cook again until the water runs out and the duck is cooked.
• To see if the duck is cooked to the inside, pierce it and tear it apart with a fork. If it’s not cooked yet, add water and cook until done.
• For maximum results, lightly bake in the oven. It can also be grilled on coals or grill on the stove.
• Prepare a flat baking sheet, line the pan with a sheet of aluminum foil. Place the chicken and all of the marinade on the aluminum foil. Bake in a preheated oven at 180 degrees Celsius for 15-20 minutes until the spices look dry.
• Remove the duck from the oven, the duck betutu is ready to serve