Ayam Betutu

Material:
100 g of young cassava leaves
100 ml vegetable oil
1 chicken country, remove the head and claws
banana leaf

Blend:
8 pieces red chili
6 cayenne pepper
10 grains of red onion
5 cloves garlic
2 tsp pepper granules
2 tsp coriander
1 / 4 grains nutmeg
1 stalk lemongrass, take the white part, thinly sliced
2 cm galangal
2 cm ginger
3 cm kencur
3 cm turmeric
3 lime leaves, thinly sliced
2 tsp salt
1 tsp sugar

Method:
# Boil until tender cassava leaves. Drain, squeeze, sliced finely.
# Heat oil and sauté ground spices until fragrant and cooked. Lift.
# Take 1 / 2 the spices. Smear into the body of chickens, under the skin and belly cavity until blended.
# Stir remaining ingredients with shredded cassava leaves until blended.
# Enter into the abdominal cavity of chicken. Sew the hole chicken stomach. Tie legs with cotton yarn.
# Wrap the chicken with banana leaves. Put in a heat resistant dish.
# Steam for 30 minutes. Lift.
# Bake in hot oven 160 C for 2 hours until dry and cooked chicken.
# Remove and serve warm.