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 called Tani Sikaroh Manci. You have to understand the meaning of the goat. While joking and chatting. This is called Prasua. This is the village. They speak in a fun way. We have to leave it for about 5 minutes or 10 minutes? We have to leave it for 10 minutes. So that the fat can be removed easily. So this was poured hot water. Boiling water or warm water? Hot water. Boiling water. Pour it. Then leave it for about 5 to 10 minutes. So that it can be easily removed. Then remove it. What is this? Grilled chicken. For the ritual of cutting the goat. This is called Bali. What is Bali? This is called Bali. The feathers are very clean. This is done. The feathers have been removed. Now in ... It's been thrown away, right? What is that? The skull. Take it out. The neck was cut off, right? Split in half. This is the village chicken. Grilled chicken. Take out the skull. Who is this? Bali. How many times has Bali been cut off in a month? In the village, the ritual continues, right? Always cut off. It's all cleaned up. Until it's clean. The feathers are removed. The clean ones are removed. This is the skull. It's not cut off, right? No. The skin. The skin is thrown away. Oh, the skin. Oh, the skin is thrown away. It's done. After this is seasoned, it will be grilled, right? Yes. In the oven. After it's done, it's washed. In the oven. Let's see. Is it cooked? Yes. This is how it's going to be grilled. It's cooked using ... Using a spoon. Is it fried? No. Bamboo. This is it. I didn't expect it to be cut off. Wow. Great. It's so fast. It's comfortable. The legs. It's easy. Let's see, ma'am. Here, ma'am. Now, it's ... Grilled. Don't you season it, ma'am? Season it later. Oh, season it later. This is onion. Onion. Garlic. Salt. Pepper. Let's grill it. How long does it take to grill it? 14 minutes. 15 minutes, right? Yes. Now, it's time to season it. What did you season it with? Garlic, right? 3 cloves. 3 cloves of garlic. 1 teaspoon. 1 teaspoon of MSG. 1 teaspoon of salt. 3 spices. Garlic, salt, MSG. Grind it finely. Don't you use a mortar? No. You don't have to, right? If you use it, it's okay, right? Yes. It's up to you. Add a little water. To cover it. It's beautiful. Is it done? It's done. Thank you. How much is it? Approximately 5 tablespoons, right? Yes. 3 tablespoons. Turn it upside down. After that? Cook it. Coat it? Yes, coat it. What kind of grilled chicken is this? It's a real Javanese chicken. It's a real Javanese grilled chicken. For safety. Turn it upside down. Don't you use soy sauce? No. Oh, you don't. Don't you use it? No. Later, I'll give you more. Turn it upside down. I'll give you more. Turn it upside down. This one is cooked by Mrs. Mojin. Oh, Mrs. Yuni. Tomorrow, we're going to see how to cut the mutton so that it doesn't smell. There's a secret, right? Yes. Tomorrow, there's a secret. Today... The secret is in this. Turn it upside down. It's turning red. Yes. It's turning red. The color is starting to change. It's starting to change. So, the fire is... The fire is... The fire is low or medium or low. So, it's not a big fire. So, it's cooked inside. Yes, the charcoals. It's grilled. Turn it upside down again. Season it again until it's done. What is the chicken used for? For... For Sajan, right? Yes. Javanese tradition. Javanese tradition uses Sajan. This is an ancient Javanese tradition. It's hot. It's boiling. Motongan kambing kekahan yang akan berlangsung sebentar lagi teman-teman sampai ketemu di edisi pulang kambung selanjutnya Nanti akan ada tehnik motong kambing tidak amis dan lain-lain masak uli pokoknya semoga bisa berbagi suasana dan masakan setelah cara masak ala kisah jetes gondang serakin jawa timur Jawa tengah maaf salam kuliner maknyus