Delicious recipe Hayam Bakakak Khas West Java Homemade
Indonesia is known for its people who like to use herbal ingredients to enhance the taste, especially in a recipe for hayfield bakakak typical of West Java. Especially if you look deeper into many varieties of Nusantara recipes that have their own characteristics and flavors to pamper everyone’s tongue, whether it’s dry or soupy dishes.
If we look at dry cooking, it can go through the processing process by frying, burning, roasting or smoking. Then you already know for soup dishes that the people who process it do not have many shapes. Hayam bakakak itself is included in the category of the special kitchen because the process of making it goes through the steam and roasting stages.
The two stages of processing are certainly aimed at allowing the herbs to soak in and the meat becomes more tender when eaten. Many variants of recipe processing other than the West Javanese hay foam bakakak recipe use this method to emphasize and enhance the taste of dishes of spices and fine roofs in a dish.
Of course, you can make it yourself at home with simple ingredients, but it still tastes delicious when eaten with rice. But keep in mind that with the help of the steam and roasting stages, the necessary cooking utensils must also meet the criteria, so that the herbs can seep well into the chicken meat.
How to Process Hayam Bakakak Recipes Typical of West Java
When making bakakak chicken, you need to prepare the ingredients in advance, namely the whole chicken that is split in the middle. The suggestion of jam chickens can use native chicken, so that the meat can taste more tender and delicious. Then prepare 500 milli thick coconut milk, 1 lemongrass stem, 2 orange leaves and bay leaf, 500 milli water, salt and granulated sugar to taste.
Then prepare for the fine herbs 4 cloves of garlic, 8 cloves of onion, 3 pecan grains. Also, don’t forget 1 segment galangal, 1 segment ginger, 1 teaspoon coriander and 1 teaspoon pepper and then use all these spices for later use if you want to pick up chicken. But for that you need to grease the chicken with 3 cloves of garlic, 1 tablespoon of salt and 1 segment of turmeric for ±30 minutes.
The next step to processing the West Javanese haymabakakak recipe is to bake the fine herbs along with coconut milk and other ingredients until it produces a fragrant aroma. Then put the chicken that has been allowed to stand in advance in the pan and wait for the herbs to soak in. Just wait until the herbs look permeated and the coconut milk herbs shrink.
When the seasoning is soaked in the chicken meat, proceed to the step by roasting the chicken until it is brown. At this stage, you can continuously lubricate the chicken so that the herbs further emphasize the taste of West Javanese bakakakkip. If it looks cooked, the chicken is ready to be served along with other fresh vegetables.
Taste characteristics of Hayam Bakakak Typical of West Java
In principle, every processed meat should have a distinctive taste and this is no exception for the processed simple West Javanese hayf schuim bakakak recipe . You can try this recipe yourself at home because the processing method is simple and the use of the ingredients can be found everywhere. It is guaranteed that the taste of chicken will not be inferior to the menu of other well-known restaurants.
With a unique taste, you can feel salty savory, yet feel harmonious. Of course, these flavors can be adapted to any taste. Especially with the presence of vegetables and chili sauce, you can taste special dishes that can be eaten with warm rice. This dish can also be served for a party or a specific family event.
If you want to see other variants of the West Javanese bakakak hayam recipe, many people on the internet have given articles about their variants that you can use as a reference. Of course, everyone has the same processing base, but the end result will still give a different taste, even though some herbs and processing techniques are the same.
You can also vary existing recipes with your own culinary flavors, such as adding spices to better emphasize the flavor of Indonesian cuisine. You can start a business by selling grilled chicken using your own noodle recipe. The distinctive taste will be able to arouse the interest of many people to taste the cuisine from West Java.
Hayam Bakakak has a unique history and story behind his glory
Basically, bakakak itself is interpreted by sitting cross-legged in Sundanese, so the origin of why this dish is called bakakak chicken is because the chicken is made to split in the middle with the thighs crossed as if you were sitting crossed. In addition, the recipe for hayam bakakak is typical of West Java if it is often used at a particular party.
The cultural culture of the Sundanese or the West Java region usually uses grilled chicken as a dish at a wedding party. Later, the bride and groom will eat the chicken dish during the ijab qabul ceremony for their cultural rituals. The dishes are eaten without rice, so that the bride and groom can eat them for a bite or two bites.
In addition to its use during wedding ceremonies, kipbakakak dishes can also be used at a traditional celebration or circumcision that is a blessing on the day of good luck. Of course, this has become a cultural custom of the Sundanese people, especially the Pandeglang area, which has been passed down for generations, so that the recipe for hay tree bakakak typical of West Java remains original.
As we know if the wedding customs of each region have their own characteristics, both in Central and West Java. Yet the two regions have cultural differences and ways of being individually grateful for them. If you’re interested in the customs of wedding culture, there’s nothing wrong with using bakakak chicken dishes as a wedding blessing.
Hayam Bakakak dishes can only be found in some special places
Of the many nusantara culinary dishes in Indonesia, ayam bakakak is one of the dishes you rarely find wherever you look for it. Nevertheless, there are still several well-known restaurants that can serve this dish as the main menu. This is because many people do not know how special this one dish is.
But don’t worry, because you can still make the typical West Javanese hayam bakakak recipe yourself with the recipe provided earlier or search it yourself on the internet. If you look at the processing method, it is indeed difficult, there is nothing wrong with trying to process this recipe because it can provide a distinctive taste and is different from other processed chicken meat.
It should be noted that native chicken is more advisable because it can provide a delicious taste than other chickens. Next, if you want to make a business using the recipe hayam bakakak, you need to pay attention to the quality of ingredients and products so as not to make customers regret it. The uniqueness of the distinctive salty savory sweet taste will always be interesting for foodies to feel.
Since it’s rarely found in other places, this is obviously a good business idea to try. Start with the basics by opening a food stall in your home and promoting the deliciousness of grilled chicken to everyone. improvise the West Javanese hayam bakakak recipe in your own variation to attract many customers.