Ming Tsai and Vindex Valentino walking through mature rice fields in Bali.

Serves 2

Betutu Spice

Ingredients:

1/2-cup peeled shallots
1/4-cup peeled garlic
2 Tbs. fresh turmeric
2 Tbs. fresh peeled ginger
2 Tbs. galangal
2 Tbs. wild ginger
3 whole candlenuts
2 Tbs. Balinese thousand spice
2 Tbs. fresh hot chili peppers, seeded and cleaned
4 Tbs. shrimp paste
2 Tbs. nut mix
1/4-cup coconut oil

Directions:

1. Grind shallots, garlic, turmeric, ginger, galangal, wild ginger, candlenuts, thousand spice, chili peppers, shrimp paste and nut mix in food processor.
   
2. Sauté paste in coconut oil.

Chicken

Ingredients:

4 lbs. fresh chicken
Betutu Spice (from above)
banana leaves (or tin foil)
3 salam leaves (can substitute bay leaves)
salt and pepper to taste
Tamarind water to soften

Directions:

1. Massage chicken with betutu spice mix.
   
2. Season with salt and pepper and tamarind water.
   
3. Wrap chicken completely with banana leaves or greased parchment paper and then foil.
   
4. Place on grill for 30 minutes.

Plating: Serve with Nasi Gurih (recipe below).

Copyright 2000, Ming Tsai, All Rights Reserved