Have you ever imagined if every day were Thanksgiving Day, and gratitude were your permanent state of mind?. What would it mean?
I think it would mean greater levels of wealth, health, and happiness all around.
What does Thanksgiving mean to you?
My answer is that every day is a Thanksgiving Day and every day is a Holy Day, and every day demands my gratitude and celebration.
Why Everyday is Thanksgiving Day?
To be thankful for something means by definition we appreciate its value. We see the good in that thing. Conversely to be discontented with something means we see the bad and the useless in that thing, and discount its value.
Everyday is Thanksgiving in Bali
Everyone who has been in Bali know that Balinese are people who strongly adapt their culture in every aspect of their live, and the culture itself strongly influenced by their main religion, Hindu.
One of culture which make Balinese unique is they never absence to give offering to their God and other spirits, either good or bad. At least 3 times a day is something must, in order to get peaceful life for you and your family.
Daily offering that often to use is Canang which made from coconut yellow leaf (Janur Kuning) embroidered into the box. Canang often contain colorful flowers and incense.
Who have never heard about Bali?
Bali is the paradise island of Indonesia. Aside from its richness of beautiful scenery, Bali is rich of culture, including food. One of them is Stuff Grilled chicken known as ‘Ayam Betutu’.
If you are hosting a small crowd for this holiday season and plan to have a cozy Thanksgiving dinner this year, perhaps its better to grill a chicken instead of a turkey and ‘Balinese Ayam Betutu’ could be a good idea.
Here is a recipe for making Ayam Betutu which I found in the website of Bali-Indonesia tourism:
- 1 chicken (weight 1.0 – 1.2 kg)
- 100 grams young cassava leaves, boiled until soft, squeeze, cut into pieces
- cooking oil, 5 tablespoons
- banana leaf or aluminum foil, to wrap the chicken
Ingredients for Spice Paste:
- 7 red chillies
- 5 pecans, roasted
- 10 pieces of red onion
- roasted shrimp paste, 1 teaspoon
- 5 cloves of garlic
- 1 tablespoon roasted coriander seeds
- 3 stalks of lemon grass, the white part only
- 2 teaspoons of pepper
- 1 tablespoon of sliced galangal
- 1/2 teaspoon of nutmeg powder
- 2 teaspoons of turmeric powder
- 5 cayenne pepper
- 4 kaffir lime leaves
- 2 teaspoons of sliced ginger
- 2 teaspoons of lesser galangal (Kencur)
- salt and sugar to taste
Grind all the spices in a mortar using pestle into a spice paste
How to Make:
- Stir-fry the spice paste until fragrant. Remove and chill. Divided into 2 parts.
- Mix some spice paste with cassava leaves.
- Fill in the cassava leaves into the body cavity of chicken, peg holes with a toothpick.
- Coat the surface and under skin of chicken with remaining seasoning.
- Cover with several layers of banana leaves or aluminum foil, tie tightly with string.
- Bake in oven at a temperature of 180 ° C, for 2-3 hours until cooked.
- Remove, cut into pieces and serve.
Note: before baking, the chicken can also be steamed for ± 45 minutes, then baked for 1 hour.