The chicken betutu was chicken cooking that boiled in time for quite a long time and was mixed with various sorts of the spices spice. The trade mark of betutu was the hot spicy on it. Betutu was the established method for the chicken and the very typical Balinese duck. From his appearance, the chicken betutu really was similar with ingkung the chicken that was used in the Javanese tradition ceremony. Together intact and was covered his spice that was thick. The difference is, ingkung the chicken used coconut milk that made him be felt deliciously piquant, whereas the chicken betutu without coconut milk and promoted the hot feeling. The chicken betutu also was used in Balinese traditional ceremonies. Like also fierce typical Balinese acid that spicy complete, the chicken betutu Bali also very just like the s
pice. The shallot, the garlic, the red chilli, the small chilli, candlenuts, lengkuas, ginger, turmeric, galingale, the rough-skinned citrus fruit leaves, coriander, nutmeg, pepper, was heeded was stir-fryed and refined. This fine spice was afterwards mixt with the cassava leaves boiled that was refined, and was put into the chicken abdomen. Spice was spread all through the surface of the chicken body. Afterwards was wrapped in the bananas leaves, and was wrapped again with upih or pelepah betel nuts. This "package" afterwards ditimbung or was filled up, that is wrapped in the ember from a camp and the stick of rice for 6-8 hours. There is also that was burnt inside galian the land that afterwards was stockpiled with the ember a rice camp that continually was replaced in order to continue to glow. This last method was similar by means of making the minibus pig in Manado, or the method burnt the pig in Papu
a and in Hawaii. If you had stopped over to the Ubud Market, in the West Bank the market, on the floor of two, you had possibly seen a simple stall that always busy diantre his customer. People in the market mentioned him the Chicken of Betutu Ms Sanur. In fact, the woman who came from Sanur the name in fact was Ms Candra. His merchandise was very quick-selling. According to his acknowledgment, he made approximately 70 chickens betutu every day. He claimed no longer used the bananas leaves and pelepah betel nuts to wrap the chicken betutu him, but used aluminum foil. "To faster hot and cleaner," he said. But, continued to be roasted in the ember a rice camp. Apart from the consumer who ate in the place, quite a few that bought the chicken betutu intact to be brought came home. A chicken betutu his price of Rp 45,000. Ssst, that the price for the "guest", right. For the local person – at least for the person like me who liked to be in a local style – its price was enough Rp 35,000 one. In Balinese traditional ceremonies, the chicken betutu indeed often was cooked in large quantities, to be eaten together. I deliberate added this information because just recently had the question in milis Jalansutra: why was difficult very much searched catering service typical Bali in Bali? The matter is, each series (the village) had the traditional agency personally to handle the requirement ate-ate at the time of the pretext or the ceremony. As a result: might not be catering service. Each village in Bali had belawa (the chef) the mainstay that was mobilised to cook in each village activity. They were chaired by a person prajuru that his task became the "trade person" counted and the calculation of the requirement. If being estimated will have one hundred people who ate, then was needed so many tails of the chicken, so many kilo the fish, et cetera. In the modern language, prajuru was the Executive chef. This traditional agency that play a role in a con manner amore (for the sake of the love) to catering service in Balinese villages. The uniqueness, almost all belawa and prajuru in Bali was the men.
pice. The shallot, the garlic, the red chilli, the small chilli, candlenuts, lengkuas, ginger, turmeric, galingale, the rough-skinned citrus fruit leaves, coriander, nutmeg, pepper, was heeded was stir-fryed and refined. This fine spice was afterwards mixt with the cassava leaves boiled that was refined, and was put into the chicken abdomen. Spice was spread all through the surface of the chicken body. Afterwards was wrapped in the bananas leaves, and was wrapped again with upih or pelepah betel nuts. This "package" afterwards ditimbung or was filled up, that is wrapped in the ember from a camp and the stick of rice for 6-8 hours. There is also that was burnt inside galian the land that afterwards was stockpiled with the ember a rice camp that continually was replaced in order to continue to glow. This last method was similar by means of making the minibus pig in Manado, or the method burnt the pig in Papu
a and in Hawaii. If you had stopped over to the Ubud Market, in the West Bank the market, on the floor of two, you had possibly seen a simple stall that always busy diantre his customer. People in the market mentioned him the Chicken of Betutu Ms Sanur. In fact, the woman who came from Sanur the name in fact was Ms Candra. His merchandise was very quick-selling. According to his acknowledgment, he made approximately 70 chickens betutu every day. He claimed no longer used the bananas leaves and pelepah betel nuts to wrap the chicken betutu him, but used aluminum foil. "To faster hot and cleaner," he said. But, continued to be roasted in the ember a rice camp. Apart from the consumer who ate in the place, quite a few that bought the chicken betutu intact to be brought came home. A chicken betutu his price of Rp 45,000. Ssst, that the price for the "guest", right. For the local person – at least for the person like me who liked to be in a local style – its price was enough Rp 35,000 one. In Balinese traditional ceremonies, the chicken betutu indeed often was cooked in large quantities, to be eaten together. I deliberate added this information because just recently had the question in milis Jalansutra: why was difficult very much searched catering service typical Bali in Bali? The matter is, each series (the village) had the traditional agency personally to handle the requirement ate-ate at the time of the pretext or the ceremony. As a result: might not be catering service. Each village in Bali had belawa (the chef) the mainstay that was mobilised to cook in each village activity. They were chaired by a person prajuru that his task became the "trade person" counted and the calculation of the requirement. If being estimated will have one hundred people who ate, then was needed so many tails of the chicken, so many kilo the fish, et cetera. In the modern language, prajuru was the Executive chef. This traditional agency that play a role in a con manner amore (for the sake of the love) to catering service in Balinese villages. The uniqueness, almost all belawa and prajuru in Bali was the men. 
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