Rawon Ayam sambel TRASI & cara Memilih Kluwek !

Hello youtube friends, today I'm going to cook Chicken Rawon Sambal Terasi and I'm going to share tips on how to choose a good pan. Enjoy the video! This is a chicken that has been cut into 12 pieces. Now, so that the chicken is not fishy and cleaner, I pour hot water. I leave it for about 10 minutes. About 10 minutes later, I will wash and drain the chicken. I use 5 cloves of garlic, 7 cloves of shallots, 1 turmeric finger, 1 clove of galangal, 1 section of ginger. For the candlenuts, I use 7 peanuts. You can use 7 candlenuts. 1 teaspoon of cumin, 1 teaspoon of pepper, 1 teaspoon of coriander, cardamom, cloves, and bay leaves. Then the other spices are 3 bay leaves, 5 kaffir lime leaves, 1 lemongrass, 2 cloves of garlic. This garlic will be more delicious than red galangal. And green onions, and later the addition is small bean sprouts. Friends, for the pan, there are tips when we choose the pan. First, we can shake it if we buy a pan. Usually a good pan is a hollow pan. How is the Indonesian language? If we shake it, it's like it's loose inside. But these four places are not hollow. Then the color is darker and heavier. So choose a pan that has a dark and heavy color. If it's not hollow, choose a dark and heavy color. Now I have a heavy and dark pan. Let's break the pan. Let's see if I can choose a dark and heavy pan. If we are not good at choosing, we will get a young pan with a dark color inside. It means we can't use it. In addition to the color is not black, the taste will not be strong. Not good. Let's see if it's black inside. This is the condition of the hollow pan. We don't get it. But it's heavy and the color is easy. The contents are already black. It's very hard. It's black. It means this is a good and dark pan. We can use it. Because when we shake it, it's not hollow. It's black. So the contents are sticky. It's okay. We'll take it off later. Like this. We need two black pans. One more. Let's take it. This is a little hollow. Let's see what's inside. I broke it on the outside. It's still sticky, but it's okay. It means it's successful. We just need to take the contents out of the hollow pan. You can buy this hollow pan at a grocery store. Or you can buy it at a jammu seller. Or you can buy it at a traditional market. Or you can buy it at a bakery. I think you can buy it at a supermarket. Let's take the contents out. It's easier because there's a little hollow. It's not as hard as the first one. This is the result. For the spices, I'm going to use a little bit. I'm using a little bit because I'm going to blend the spices. So when it's cooked, it won't crumble in the water. If you bite it, it won't taste good. So I'm going to use a little bit. One clove. A little bit of cloves. And one cardamom. I'm going to blend all the spices. To make it short, I'm going to blend it. A little bit of ginger. Ginger tastes bitter. So I'm going to use a little bit. I'm using about half a finger. We put all the ingredients in. Then we blend it. To make it smoother, I'm going to add hot water. Why do I add hot water? So the spices won't be mushy. So it'll be more delicious. Because if we use cold water, the result won't be as good. We close it again. We blend it again. Now it's done. Let's see the result. It's smooth like this. Now it's ready to cook. Slice 5 cloves of shallots. And 5 cloves of garlic. As the slicing spices. I'm going to use shallots and garlic as the slicing spices. I'm going to sauté it first to enhance the flavor of the rawon. So if we don't add fried shallots, the rawon will be delicious. We chop it. Then we add about half a bunch of scallions. Or the base of the scallions. We slice it. Now let's cook it. Heat the pan. Pour about 5 tablespoons of cooking oil. Once it's hot, add the garlic, shallots, and scallions. Sauté it until it's fragrant. Once it's fragrant and the color starts to brown. But don't let it burn. Now it's fragrant. We add the blended spices. Then we sauté it again until it's fragrant. And all the spices blend together. We sauté it over medium heat so it doesn't burn. We add the crushed galangal. The crushed lemongrass. The bay leaves. And the kaffir lime leaves. We sauté it until it's really fragrant. In this session, you have to be patient. Because this will determine the flavor of our dish. We sauté it until all the spices are really fragrant. Then we add the chicken. So you have to be patient. Otherwise, our dish will be bland. We add salt. I add half a tablespoon of salt. The heat should be low. Especially if you're using a non-stick cooking tool. Like the one I'm using right now. You have to sauté it until the bottom of the pan is cooked. So it doesn't burn. I won't speed up the video so you can see it better. I sauté it until it's really fragrant. Once it's fragrant, You can smell it. The aroma is fragrant. Then we add the chicken. We've already washed and drained it. If you want to use meat, The process is the same. After the meat is washed, With the technique of pouring hot water, Then we add the meat. Chicken or beef. If you use beef. We stir it. So that the spices and the meat are combined. After that, Because I don't use MSG, I will add about 3 tablespoons of lemon juice. This also replaces the original recipe. The authentic recipe uses tamarind. Javanese tamarind or kawak tamarind. Or black tamarind. I replaced it with lemon. I want it to taste fresher. Then we stir it. So that all the spices are combined. I add 1 tablespoon of sugar. Granulated sugar. You can use brown sugar if you have it. 1 tablespoon of granulated sugar. Equal to 2 pinches of brown sugar. We stir it. Then we lower the heat to medium low. And we cover the spices and the meat. So that the broth comes out of the meat. And later, The spices will blend into the meat. Even so, The broth will give a delicious taste to our rawon. Close the lid for about 5-10 minutes. Open it often. So that it doesn't burn. Especially if you use a pan. Or a non-stick frying pan. After about 5-10 minutes, We open it. The meat or chicken that we have covered. I use a steam oven. Now, You can see the broth coming out. Then we stir it again. After we stir it, We still need time to soften the meat. And bring out all the broth. So we cover it again. And we lower the heat. So that it doesn't burn. Because there is no additional water. We see, The leaves are not dark yet. The fire still needs to be processed. The combination of spices and chicken. We close it. We wait until the broth comes out. And so that the meat is softer. And absorb all the spices into the meat. While waiting for the chicken to soften. I prepare the raw sambal first. Or the transi sambal. I use red bird's eye chili. Because I want to get the spicy sensation. Approximately 50 grams or half an ounce of red bird's eye chili. I mix it with... I add half a teaspoon of roasted shrimp paste. Because shrimp paste already has a salty and savory taste. There is no addition of salt and MSG. Or flavor enhancer. But to strengthen the taste. I add one lemon. We squeeze the water. We squeeze it until it's smooth. The aroma comes out. The combination of shrimp paste, chili and lemon water. It's really delicious. It's already smooth. We go back to the chicken. The chicken has come out of all the broth. And it's already soft. I braised it for about 20 minutes. Since the chicken came in. Now I add... 1 liter of water. Or approximately 4 glasses of water. We stir and wait until it boils. For one chicken. It can be approximately 12 portions. If one person cuts it. We stir. Friends, I added 1 tablespoon of broth powder. In addition to half a teaspoon of salt. As a flavor enhancer. I have tasted it. Okay. Add sliced green onions. Then turn off the stove. Serve with... Short bean sprouts. You can also add lemon if you like. Then pour the broth. Sprinkle with green onions. And serve with shrimp paste and shrimp crackers. Or with salted eggs. Well, friends. That was it. Chicken broth. Which is delicious. Please try it. The ingredients are easy. You just need to find the difficult ingredients. But there are a lot of ingredients in the market. Happy cooking. Greetings, Kuliner Rusantara. Delicious.