‘’Jukut Timbul Makuah’’

Its physical appearance resembles jackfruit, but it is smaller and totally round. Balinese call this fruit timbul. To choose the right timbul for this recipe, please pay attention to the thorns. The longer and denser the thorns, the younger the fruit. Younger timbul means the seeds remain small and tender. In addition its flesh will be more rubbery if compared to the mature one.
Ingredients:

Young timbul

Spices:
2 pcs candlenut
1 large red chili
2 cloves garlic
4 l shallots
¼ stalk lemon grass
5 gr. turmeric
5 gr. kencur
5 gr. galangal
2 tbsp. cooking oil
500 ml water  

Method:

1. Peel the timbul, slice into small pieces and then rinse well.
2. Boil some 500-ml water and put the timbul into the pan.
3. Chop finely all spices (ex cept for lemongrass which should be minced)
4. Stir-fry the spices until aromatic.
5. Pour the spices into the pan where the timbul is being boiled.
6. Wait until the timbul is ten der (or to taste)
7. Take out and serve.

(Punia)

Ayam Betutu

Chicken-based cuisine is popular amongst Balinese people. Ayam betutu or steamed chicken may be ranked second after lawar or babi guling (roast suckling pig). Betutu is processed through steaming. It is pampered with base genep or traditional spices. Wrapping the flesh with upih (sheath of areca nut) when steaming can give a more delicious flavor. 
The famous recipe of betutu is that of Gilimanuk style. One package of Chicken Betutu may include steamed rice, plecing kangkung (water spinach in hot chilli), crispy fried young peanuts and hot chilli sauce. Duck can be a comparable alternative for betutu hot dishes.( Punia)