Hello everyone, welcome to my blog post. I hope all of you are in good health and God bless you always.
In 2018 I have an annual vacation to my hometown in Saribudolok Village, Silimakuta District, Simalungun Regency, North Sumatra Province, Indonesia. Continuing the journey by taking a BTN taxi from Medan Simpang Kuala, it will take approximately 3 hours.
My hometown Saribudolok is in a mountainous area with temperatures between 16-18 degrees Celsius or often called Cold City.
After I arrived, my grandmother supported me and hugged me because it had been a long time since I returned to my hometown from overseas. my mother is still in the field working on her farm which is planted with vegetables.
in our house there is a chicken coop, a few tails, some are small and some are large.
Usually when we return to the village, my grandmother and mother always cook the free-range chicken in the traditional way that has been passed down from generation to generation in our family. Where if there are family members who want to go abroad, want to go to school, or return from overseas, surely my grandmother and mother always cook special free-range chicken and we will all eat together.
Usually this chicken cooking is done in the morning because according to the customs in our area Saribudolok especially in our family, it must be done in the morning as the sun rises so that we are always blessed in our lives.
Chopping chicken also has certain stages and should not be careless, the seasoning is also prepared and mixed with special seasonings which have been prepared.
This chicken weighs about 1 - 1.5 kg and is ready to be cut. After being cut, the hairs will be cleaned by being poured with hot water first. Then the feathers that have been cleaned then the chicken body is heated over coals of fire so that the fine feathers can be cleaner again.
Chicken that has been clean, cut into pieces according to their respective parts. The chicken that has been cut, is poured into a skillet where the water is boiled. The cooking spices that have been prepared are poured into the cooking pot where the chicken was boiled.
The cooked chicken is poured onto the prepared large plate. First, the cooked rice is prepared as a base for the cooked chicken in the horizontal position.
Chickens that have entered are arranged from the head, neck, chest, to tail, on the left and right there are the left and right wings as well as the thighs of the left and right legs are arranged like a live chicken.
This was the chicken that was ready to be handed over to me by my grandmother and mother while saying a prayer to God so that everyone's family would be protected by Him.
This is the story of the typical food of our village, Saribudolok and its surroundings, whose name is "Manuk Naiatur".
