Bangli, Peace and Harmony

‘’Betutu’’ from Bangli

Betutu has been a long time favourite with the Balinese. This dish can differ from region to region on this island, but the method of cooking this duck or chicken delight is much the same. The meat is first cleaned and kneaded in water to make it tender. It is then wrapped in layers of dry betel nut, known as upih. The meat is then placed in an earthen bowl and cooked on an open fire.

Anak Agung Ayu Sugantini of Bangli’s Puri Kelodan Palace is skilled in making betutu food. She said the knack is in the taste and aroma of the spices. The popularity of Bangli’s betutu product is not only confined to Bali. It is also famed in Surabaya, Semarang, and Jakarta. Some seventy-five visitors once came from Jakarta to try out the betutu at the palace. Sugantini produces betutu using twenty-five chickens and ducks per day.
She sells the dish at the market. Sometimes there have been orders of up to a hundred chickens per day. Betutu  from chicken costs Rp 35,000, while that from duck Rp 38,000.  Some of her acquaintances who are active in the tourism business have suggested that Sugantini  open a betutu-selling restaurant. She has not taken up the idea however, because as well as being a housewife and betutu seller, she is also busy fulfiling orders from hotels, restaurants and catering for ceremonies.
Sugantini’s special recipe includes 1 chic-ken or duck, 10 shallots, 6 clo-ves of garlics, 2 spoons of corriandrum sativum, one teaspoon of pepper, two chil-lies, 3 pieces of Aleurites mo-luccana, shrimp paste, ginger , turmeric , Kaempferia galanga, Alpina galanga, one-quarter bottle of pure coconut oil, asam sour-tasting fruit ,  red coconut sugar, and five salam leaves. (Suka)

”Mujair” Satay

Mujair Satay made with Tiapia mas, a fresh water fish has become more popular among people living in Bangli because of its non-cholesterol nutritional value. This fish can be found in Lake Batur located in the Kintamani tourist resort, and this satay is made in several places in Bangli City, the capital of Bangli Regency. The famous mujair satay comes from producers of Puri Kawan Tanggu Palace. The satay has a sweet-hot taste cooked in Balinese spices, and is prepared on order for those involved in ceremonies. Restaurants and hotels also take satay from Puri Kawan Tanggu for resale. It costs between Rp 200 - Rp 300 per piece. (Suka)