AYAM PANGGANG BADUY !! RESEP ISTIMEWA HASIL MASUK HUTAN !!!

Hi friends, this is a journey to bring life from the village of Cibeu, the Kenekes village of Baduidalam. This will pass through several villages in Baduiluar. So when in Baduidalam, we cannot take photos in any form. So we can only document after leaving Baduidalam. This is the situation outside of Baduidalam. This is Baduiluar. This is one of the villages from several villages that we have to pass through. In addition to passing through forests, fields, and rivers. These are two children of the Baduidalam tribe. It can be seen from their clothes. They are looking. Oh monkey. Hello. Look, they are very happy. These are the children of Baduidalam who accompany their father to accompany our journey to the parking lot. So we will walk for two to three hours. This is a father and son who accompany the journey of the guests to help carry goods. These are the residents who are sitting in front of the house. The house is a stage. This is one of the villages of Baduiluar. This is the village of Ciemes. It's more rustic, guys. I like to pass through here. The road is decorated with stones. Rustic. From here we still have to walk for about one and a half hours. This is a place to cook water. This is a simple tidying up. This is a kind of post office of Baduiluar people. One more village we have to pass through. If it rains, of course it will be muddy and slippery. This is a recipe from Baduidalam, how they cook chicken. This is the grilled chicken. Later there will be chicken with coconut milk. In the tradition of the Baduidalam culture, they do not consume or cook chicken on ordinary days. Chicken is only cooked when there is a big event. For example, childbirth, marriage, death, or in a traditional ceremony. This is the translation of Buk Midut on an interview with them. The result is like this. Do you want to know how to cook grilled chicken with Badui spices? Welcome to follow. We will make grilled chicken with Badui spices. This is a chicken that I have cleaned. First, after the chicken is washed, we give salt and a little water. I squeeze it. We soak it in salt water. After soaking in salt water, Badui people will cook it right away. But with Buk Midut, I will wash it again. Because I use boiled chicken or country chicken. I will use the salt water to clean the chicken. So that later it is healthier. So that all the dirt is gone. Because country chicken is dirtier. I have covered it. Then I will wash it. After washing, the color is cleaner and the skin is brighter. Now we are ready to process. The spices are Like us, Badui spices are similar. This is galangal, turmeric, ginger, red onions, candlenuts, bay leaves, and shrimp paste. Also chili. Then the other spices are This is special. This is palm sugar. I have opened it and put it in the refrigerator. It's different from the sugar we buy in the market. It's chubby like that. Maybe because it's original. This is palm sugar that I bought from the Badui tribe. It is tied with natural ingredients from banana leaves. Also wrapped with dried banana leaves. For 2 packs of palm sugar, it weighs about 300-500 grams. I bought this for 10,000 rupiah. We will use this to cook. And another uncommon spice is They use kucai. Maybe if you are in another area, you can't find kucai. If you want to try the recipe of Badui spices, you can replace it with green onions. The taste and color are similar. Now we will process the cooking of grilled chicken with Badui spices. First, for the flavor, they use salt and MSG. If you don't like MSG, you can skip it. But this is because it is an original Badui spice. I will crush the galangal, ginger, and lemongrass. This is too much. So I use about half a ginger. So it's not bitter. I crushed the ginger. You can also grind it if you want. For the other spices, of course, if in Badui, it will be crushed or pounded. But to make it more practical, I will grind it with a chopper. This is chili, shallots, garlic, candlenuts, and shrimp paste. I add a little water to make it smoother. Then I add the MSG and salt. For salt, I will use a little first. Because I use quite a lot of shrimp paste. Because shrimp paste has a salty taste. This is the kucai leaves. Sugar, red. And this is it. Yes, it's smooth. And now we're ready to go to the grill. Before baking, of course, the chicken will be braised first. I put the chicken in the pan. Then I pour the ground spices. I spread it evenly so that the taste spreads. I try it first, it's okay. The salt is enough. We will correct it again after it is almost cooked. I add a little more salt. In total, I use 1 teaspoon of salt. After that, we turn on the fire. Cover and braise over medium heat. Because I use domestic chicken, I don't add water in the braising process. Because the domestic chicken has a lot of water. But if you cook like a country chicken, I suggest adding about 500 ml of water. So that the chicken is tender. This is about the first 10 minutes. The broth has come out of the chicken. And before the chicken is tender or still hard. This is our chance to turn our chicken. We turn it over. So that the spices are absorbed. This is the call to prayer. Congratulations on performing the worship. Prayers. Zuhur for those who perform. I put the spices at the bottom. So that there is a balance of flavors. After it's even like this. The broth has a lot of water. So don't worry, even if you don't add water. Our chicken will be fine. Or it won't burn. As long as the fire is not too big. We close again. We wait until the spices are really absorbed. The cooking process takes about 30-45 minutes. To produce a tender chicken. And the spices are absorbed. After 30 minutes. The broth is very much. You can add the rest of the kucai. I sprinkle. I close again. Until the water evaporates. Approximately 15 minutes ahead. It's starting to evaporate. And the color of the water is more oily. So the chicken oil comes out. Don't forget to correct the taste first. The taste is unique. The effect of kucai. This is a spice that we don't usually use. In cooking grilled chicken. But it's special. This is almost finished. Or almost raw. We are ready to grill. Of course, if you combine the grill. With a stove. Grilled on the west. Natural stove kitchen. The fire is made of bamboo or dry wood. But because there is no. Back to the city. For grilled chicken. With the tools available. You can use any tools at home. So it doesn't break. I cut it. With this. I cut it when frying. We grill according to taste. I cover it. So the steam spreads more. I turned it over. Like this. To strengthen the taste. I give lime juice. If you don't have it. You can use lemon juice. Or lime juice. I give half a lime. For half the chicken. I turn the chicken over. This is the top. And half of the lime. I pour it on top of the chicken. I use 1 lime. To strengthen the taste of 1 grilled chicken. I lift it up. The result is like this. The people of Badu like it with petai. I sprinkle it with petai. The aroma is unique. And very interesting. Not common. I try it right away. Soft friends. Because it's been a long time. So the bones are loose. The taste is intense. Absorbs deep. The petai sensation is unique. Strengthens the taste. Cute. Delicious. If you like ketchup. You can add ketchup. That was the recipe. From the village of Cibeo. The tribe of Baduy Dalam. Grilled chicken. Spices. Baduy. I hope you like it. Happy cooking. See you again.