Ayam Betutu

A Balinese whole chicken rubbed in a complex spice paste of galangal, candlenuts, and chilies and slow-roasted in banana leaf.

Ingredients

• 500g large prawns
• 1 cup fried shallot crackers (krupuk)
• 2 tbsp sliced lemongrass
• 1 1/2 tsp coriander seeds
• 3 tbsp neutral vegetable oil
• 2 cabbage, chopped
• a handful of fresh Thai basil, chopped
• lime wedges, for serving
• 400ml water

Instructions

1. 1

   Pat the beef shin dry, season generously with salt, pepper, and palm sugar, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the beef shin until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced galangal and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the crushed candlenuts and shallots, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the beef shin to the pan, pour in the tamarind water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the beef shin is tender and cooked through, roughly 3 hrs.

7. 7

   Stir in the kecap manis (sweet soy sauce), taste, and adjust the seasoning with salt and pepper as needed.

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