Ayam Panggang Cara Desa

Hello friends, this is cooking grilled chicken, one of the menu for Kekahan event. Later we will see how the process from cutting, seasoning to grilling and the seasoning. This is an edition of Pulang Kampung, Ruahan and Kekahan. Welcome to follow. Now I'm going to cut the goat. Oh, you're going to cut the chicken for the ceremony? Yes, I'm going to cut the goat. For the preparation of cutting the goat. This is a tradition. I'm going to cut the chicken. What do you read when you cut the chicken? Bismillahirrohmanirrohim, Allahuakbar, Allahuakbar. This is cooked. What is this? Grilled. Oh, grilled. For the preparation of cutting the goat. For the celebration of Kekahan. Cutting the goat. What is this? This is for the celebration of Kekahan. They are laughing and chatting. This village is a very nice village. They are laughing and chatting. I let it rest for about five minutes. Or ten minutes, m'am? Let it rest. So, we have to let it sit for 10 minutes so that the starch can be easily removed. So, this is hot water, boiled water or warm water? Hot water. Boiled water. So, we have to let it sit for 5-10 minutes so that the starch can be easily removed. What is this? Grilled chicken. Grilled chicken for the ritual of cutting the goat. This is from Bali. Bali? What do you mean by Bali? People from Umbol also come from Bali. Umbol? Let's take it out. We have to remove all the feathers until it is completely clean. So, we have finished removing all the feathers. Now, we have to remove the head. We have to remove the neck. This is the neck. Grilled chicken. We have to remove the spines. Which country are you from? Bali. How many times have you been to Bali? How many times a month do you go to the market? I go to the market 5 times a month. Oh, in the village, you go to the market all the time? You have to cut the royong all the time? Yes. You have to clean it all until it's clean. You have to remove the feathers. You have to remove the clean ones. Ma'am, this is the skin of the frog. You don't use the skin of the frog, right? No, I don't use the skin of the frog. Oh, you don't use the skin of the frog? Yes. Oh, you don't use the skin of the frog? It's done. It's done? It's done, ma'am. After this, you season it and grill it, right? Yes. After it's cleaned, you put it in the oven. Let's see. Do you put it in the oven? Yes. This is how you grill it. You put it in the oven. Is it fried, ma'am? No, it's not. Bamboo. It's fried bamboo. You put it in the oven. This is it. You put it in the oven? Yes. You put it in the oven? Wow. It's great. It's so fast. It's comfortable. It's done. Let me see, ma'am. Here, ma'am. Now, you grill it. You grill it. You don't season it, ma'am? I'll season it later. Oh, you'll season it later. I'll season it with onions, garlic, salt, pepper, and turmeric. Turmeric. Yes. You grill it. How long do you grill it? 15 minutes. 15 minutes, right? Yes. It's so smooth. Now, it's time to season it. What did you season it with, ma'am? Garlic, right? Three cloves of garlic. One teaspoon. Half a teaspoon of MSG. And salt? One teaspoon. One teaspoon of salt. Three. Three spices. Garlic, salt, MSG. Now, you mash it. You don't use a mortar, ma'am? No. You don't, right? If you use it, it's okay, right? Yes. It's up to you. Now, you add a little water to mix it. You don't have to mix it. Yes. Now, it's done. Thank you. How much is it, ma'am? Approximately five tablespoons, right? Yes. Three tablespoons. Now, you flip it over. After that? You cook it. Oh, you coat it? Yes, you coat it. You press it? Yes. What kind of grilled chicken is this, ma'am? It's original Javanese grilled chicken. For safety, right? For safety. You flip it over. You don't use soy sauce? No. Oh, you don't, right? You don't use it? No. You'll add it later? Yes, you'll add it later. You flip it over and add it later. This is what Ibu Moze cooked. Oh, it's fruit. It's a bit sour. Tomorrow, we'll see how to cut the mutton so it won't smell. It's steaming. There's a secret, right? Yes. Tomorrow, there's a secret. The secret is this, ma'am. You don't know. You flip it over. It's starting to turn red. Yes, the color is starting to turn red. So, the fire is low or medium or low. So, it's not a round fire. So, it's cooked all the way inside. The mutton. Yes, the mutton. It's being grilled. You flip it over again. You flip it over again and season it until it's done. Season it. You can buy eggs if you want. What do you use the chicken for, ma'am? For what? For... For what? For Sajen, right? Yes, Sajen. Yes, yes, yes. Javanese tradition. Javanese tradition uses Sajen. This is an ancient Javanese tradition. It's hot. She's seasoning it for the basic seasoning. It's cooked, right? Yes. Try to flip it over. Wow, it's beautiful. So, guys. This is the chicken that's done. The Ayam Mingkong. It's part of the Sajen or Sajen seasoning. For the mutton that will be cut shortly. So, guys. See you in the next episode of Pulang Kambung. There will be techniques on how to cut the mutton without burning it. And other things. Cooking. Stewing. I hope we can share the atmosphere and cooking. And how to cook. Like the story of Jetes, Gondang, Sraken, East Java. Central Java. Sorry, Central Java. Greetings to Maknyus' culinary. Maknyus!