Wow … it is delicious and steady. This is the comment given after tasting these two traditional menus, namely Pelalah Manuk and Jukut Gedang Mekuah. Both inviting menus are the result of cooking demonstration by a hotel chef, I Wayan Sudarpa, in the Festival ke Uma 2017 in Subak Uma Ole, Ole hamlet, Marga Dauh
Wow … it is delicious and steady. This is the comment given after tasting these two traditional menus, namely Pelalah Manuk and Jukut Gedang Mekuah. Both inviting menus are the result of cooking demonstration by a hotel chef, I Wayan Sudarpa, in the Festival ke Uma 2017 in Subak Uma Ole, Ole hamlet, Marga Dauh Puri, Marga – Tabanan. In addition to using local ingredients, the two menus are also very close to farmers and paddy fields in the village.
Pelalah Manuk and Jukut Gedang Mekuah are often presented by farmers while doing a mutual work in paddy fields. But the presentation is very simple and often incomplete. Pelalah Manuk classified into an elite and expensive menu is rarely served to farmers. They feel well fed with Jukut Gedang Mekuah (young papaya vegetable with gravy) only, except for on certain days. Even if the presentation is complete, it will not be as good as the presentation to hotel guests.
In the past, both menus were usually presented at the time of plowing paddy fields using cattle and transplanting rice, erecting a house and other mutual works. “Both menus indeed have existed before, I just show off back with professional touch like the cooking at hotel,” said Chef Wayan Sudarpa.
With casual clothes like farmers, the hotel chef hotel having a wealth of experience since 1992 came up in front of children posing the festival visitors. Understandably, the festival held by Buratwangi and Wintang Rare art studio is indeed aimed at bringing children to traditional games and having a closer look at paddy fields. Then, it becomes more complete when they are invited to know more about countryside food. “To make it more appropriate, children are playing in paddy fields and then tasting food usually served by farmers in the fields,” he added.
In the preparation, Chef Wayan Sudarpa used sophisticated and modern equipment. Nevertheless, the ingredients and the seasoning still utilize local products, so the distinctiveness of taste can still be maintained. He began the demo when the festival began, and ended around 14:00 or after the game was over. After cooking, visitors were invited to taste it.
This menu is very different when processed by a professional chef. It feels typical and has a different taste as well. It uses ingredients such as ½ breast of chicken meat, 2 tablespoons of cooking oil, 3 tablespoons of red spice, a lemon, pepper and salt to taste.
The preparation is started by heating pan. Then, grill the chicken meat having been covered with red pepper spice and salt until looking brownish and mature. Heat the pan again and then add half a spoon of cooking oil, pour the red spices and a little water. Next, serve the chicken and white rice and garnish it according to taste.
The ingredients used to make red spices are 5 cloves of shallot, 4 cloves of garlic, ½ piece of tomato, 3 candlenuts, and 6 red chilies. After all the ingredients are cleansed, fry with a small fire so it will not become burnt. Then, drain, chill and refine by means of blender, so that it becomes smooth.
Jukut Gedang Mekuah
This type of Balinese vegetable uses ingredient like 1/2 piece of young papaya, chicken meat, 100 gram of shallot, 3 cloves of garlic, 2 tablespoons of Balinese spice, lemongrass, 2 bay leaves, 1 tablespoon of cooking oil, salt and pepper.
Preparation: first of all, pre-heat the frying pan and then sauté garlic, onion, chopped spice, and lemongrass. Then, pour 500 ml of water as well as add salt and pepper. Put the chopped chicken and rounded and then filled in with sliced shallot inside it, garlic, celery and yellow spice. Furthermore, put young papaya vegetable having been cut like dice.
Then, cook it for about 15 minutes. Having been cooked, Jukut Gedang Mekuah is ready to serve. However, before enjoying it will be more delicious if sprinkled with fried shallot and sliced celery as topping of the gravy.(BTN/015)