Ayam Betutu Gilimanuk

Cooking Method:

1. Heat up approximately 500ml of water to a gentle boil in a deep pan.
2. Butterfly chicken and boil in the water with skin side up for 20 minutes.
3. In a separate pot, blanch/boil cassava leaf for 20 minutes and drain
4. After the chicken has been boiled for 20 minutes, add bay leaf, curry paste, cassava leaf, Bali In A Jar Curry Paste, crushed kencur, crushed grilled shrimp paste, 2 tbs of vegetable oil and salt/pepper - cook for another twenty minutes.
5. In boiling water, blanch water cress & bean sprouts and then drain using colander
6. In a small frypan/wok, heat up 2 tbs vegetable oil, fry chopped tomato until soft, add Bali In A Jar Chilli Paste, add salt/pepper to taste and put aside.
7. In a large size bowl put the blanched water cress and bean sprouts, pour the tomato-chilli sauce into it and mix thoroughly. Optionally, you can add a squeeze from a slice of kaffir lime fruit.
8. Once the chicken is cooked, divide into 4 serves using chicken scissors or sharp knife & serve with cassava leaf, steamed rice + 'pelecing' (watercress/.beansprout and chilli paste combination) sprinkled with fried peanuts. Garnish with cucumber and lemon basil.