MASAK MASAK 281

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Transcript
00:00 Perfect!
00:02 The outside is not too dry, just a bit brown, but the inside is cooked.
00:06 I'm going to take it out.
00:08 The chicken is ready, now I'm going to make the butter sauce.
00:15 Momis, this is for the butter sauce.
00:17 I'm going to heat the butter first.
00:19 Or you can use margarine.
00:21 Let it melt.
00:25 The smell.
00:29 Let it boil.
00:31 I'm going to prepare the garlic.
00:33 I'm going to crush the garlic.
00:35 No need to chop it.
00:37 I'm going to take the aroma.
00:39 Because this butter sauce is Chinese food,
00:41 so there must be a lot of garlic.
00:43 That's the key to enjoy Chinese food.
00:47 Add the onion.
00:50 I've sliced it.
00:52 I'm going to sauté it.
00:54 It smells so good.
00:58 The aroma is coming out.
01:00 I'm going to sauté it until it's half cooked.
01:02 I don't want it to be too mushy.
01:04 So it has a good texture.
01:06 Momis, it's half cooked.
01:11 I'm going to add oyster sauce.
01:13 There's a lot of oyster sauce.
01:15 This is the most important thing when making butter sauce.
01:20 This is Worcestershire sauce.
01:24 This makes the aroma unique.
01:26 And chili sauce.
01:28 I'm going to add pepper.
01:34 To make it a bit spicy.
01:36 And sugar.
01:38 I'm going to add 2 tbsp of sugar.
01:40 No need to add salt, Momis.
01:42 Because the oyster sauce I used is a lot.
01:44 It's already salty.
01:46 This is it, Momis.
01:51 It smells so good.
01:54 And it's going to be so good.
01:56 Look at the texture.
01:58 I'm going to add a bit of water.
02:04 Here.
02:08 Momis, this is so good.
02:10 Momis, look.
02:12 The sauce is glowing.
02:14 It's glowing.
02:18 I'm going to put the chicken in.
02:21 Momis.
02:23 Oh my God.
02:29 I'm going to stir it until it's mixed.
02:31 If it's mixed like this,
02:33 don't cook it for too long.
02:35 The chicken will be crushed.
02:37 Oh my God, Momis.
02:39 I'm eating this with warm rice.
02:46 This is so good.
02:49 I'm going to sprinkle some spring onion.
02:51 Just for the last.
02:53 And it's done.
02:55 Now it's time to plate, Momis.
02:58 I'm going to plate it, Momis.
03:01 Here it is, Momis.
03:04 Fried chicken with butter.
03:06 The aroma is so good.
03:08 It's so easy.
03:10 I'm going to try the thigh.
03:17 My favorite.
03:19 Look, Momis. It's glowing.
03:24 This is how you eat fried chicken with butter.
03:27 The chicken is tender.
03:36 The marination is so good.
03:38 It's so flavorful.
03:40 And the butter sauce is so good.
03:44 You have to cook this.
03:46 (The chicken is cooked)
03:48 Oh my God, it's so good.
04:07 It's so good.
04:09 It's so sweet.
04:11 It's so good.
04:13 The aroma of the butter is so good.
04:17 It's so good.
04:19 It's so good.
04:24 And the aroma is so good.
04:26 It's so good with Momis' cooking.
04:29 I'm so happy.
04:31 I can see that Besti is enjoying her food.
04:35 How is it, Momis?
04:37 It's so good, right?
04:39 Let's try it.
04:41 (The chicken is cooked)
04:43 Masak-Masak, it's so easy.
04:49 Masak-Masak, it's so easy.
04:54 (The chicken is cooked)
04:57 (The chicken is tender)
04:59 I'm with you, right?
05:05 Who are we going to meet?
05:07 They are the chef.
05:08 Yes, you.
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05:46 Welcome to Bercanda Berita Kocak.
05:49 For you, special appearance of Boris Bokir and Indra Jegel on television.
05:54 The weather in Surabaya.
05:56 Bringing various news with a sense of comedy.
05:58 Rain drops on the roof.
06:01 The water falls unexpectedly.
06:03 We see everything only on Bercanda.
06:05 Berita Kocak for you.
06:07 Bercanda, available every Saturday and Sunday at half past six in the evening.
06:11 On TransTV.
06:14 Oh.
06:16 Aha, I know.
06:18 Dad needs a new toothbrush from mom.
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07:00 Weak with frying.
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07:09 Weak with frying is okay,
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08:44 Hey, where are you from?
08:47 From Rapatawasis, ma'am.
08:48 Liar, you just ate squid, right?
08:53 With Padang sauce, right?
08:54 That's why, guys,
08:55 after eating, kiss first.
08:57 Kiss, the smell is fragrant, after eating.
08:59 Just stuffed my stomach, it's empty again.
09:02 A little bit, hungry.
09:04 Just stuffed my stomach, but still hungry.
09:06 A little bit, hungry.
09:08 Sarigandum, with white wheat flour and chocolate cream,
09:10 makes you full longer.
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09:29 Liar.
09:30 I'm looking for a boob.
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09:42 Neuro-remission, keep moving, keep going.
09:44 This kind of exercise,
09:45 I'm not afraid of sweating on my clothes.
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09:58 No way.
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10:00 Masak-masak, it's show time.
10:03 Who's this?
10:07 When eating,
10:08 always using chili sauce.
10:10 This is it.
10:11 Fried fish with Kemangi chili sauce.
10:14 The spicy taste is unimaginable.
10:16 It will make you want to eat more.
10:20 It's amazing.
10:26 I've brought this much of snack.
10:28 What's the sign?
10:30 I want to eat spicy.
10:32 And you know what I eat with?
10:34 With this, Momis.
10:35 With liver.
10:37 Let's make it.
10:39 Let's start cooking.
10:40 I want to fry it,
10:41 just for a while,
10:42 about 2-3 minutes.
10:44 But make sure the oil is hot.
10:46 When you fry it,
10:49 the smell is so good.
10:52 Momis,
10:55 while you're flipping it,
10:57 don't fry it for too long,
10:59 so the outside is a bit dry.
11:02 I like it when it's a bit soggy.
11:04 I'm going to take it out.
11:12 It's so sticky.
11:14 If you press it,
11:17 it's so soft.
11:19 It's so good.
11:20 I'm taking it out,
11:22 because I don't want it to be too long.
11:24 Look at the liver.
11:27 I'm using chili,
11:29 warm rice.
11:31 This is the best, Momis.
11:33 I'm taking it out.
11:39 I'm going to set it aside.
11:41 Now, it's time to eat.
11:43 Momis,
11:46 I'm going to make a fresh chili,
11:49 or raw chili.
11:50 Of course,
11:51 chili is not far from chili.
11:53 I'm going to mix it.
11:55 I have red chili, green chili, and red bird's eye chili.
11:59 This is half fried.
12:01 It doesn't have to be fully cooked.
12:03 I have shallot.
12:05 I'm going to add the roasted shrimp paste.
12:09 Here's a tip.
12:10 If you want to make it easier to peel,
12:12 add salt and sugar.
12:15 It's easier to peel.
12:17 And slice the shallot.
12:19 Alright, it's time to peel.
12:23 Oh my God, Momis.
12:26 If it's half peeled,
12:29 add the tomato.
12:31 I'm going to mix red, yellow, and green.
12:34 Mash it.
12:36 The tomato looks like this.
12:39 Press it like this.
12:41 Look at the mash.
12:44 It's great, right?
12:46 Momis,
12:49 it's time to season it.
12:50 I'm going to add salt.
12:53 And sugar.
12:54 I'm going to add 1.5 tbsp of sugar.
12:57 Momis, remember.
12:58 Don't use chicken or beef stock for this.
13:01 Why?
13:02 Because it will ruin the flavor.
13:04 You can use mushroom stock.
13:05 I'm going to add lime.
13:07 To make it sour.
13:08 I have lime here.
13:09 Remove the seeds.
13:11 Add the skin.
13:13 I'm going to add it in 3 slices.
13:15 Look at this.
13:17 This is my tip for making a good and fragrant chili.
13:20 The skin of the lime is also mashed.
13:25 But you have to remove the seeds.
13:26 Because it has natural oil.
13:29 Or the fragrant oil of lime.
13:31 When you mix it like this,
13:33 God will bless you, Momis.
13:37 Don't mash it too much.
13:38 Just a little bit.
13:39 I'm going to add kemangi.
13:43 Don't add too much.
13:44 I'm going to add a handful.
13:46 Mash it a little bit.
13:47 So the aroma will come out.
13:48 So it will blend.
13:49 Look at this.
13:56 It's already beautiful.
13:58 The chili is done.
14:00 Now it's time to plate.
14:04 I'm going to plate it.
14:08 This is also for the side dish.
14:10 I'm going to put the ribs here.
14:15 The ribs have to be a lot.
14:21 Here it is, Momis.
14:31 Fried ribs with kemangi chili.
14:33 It's a lot of food.
14:35 It's so easy.
14:39 Oh my God.
14:41 Oh my God.
14:44 I want to eat it right now.
14:46 I can't wait, Momis.
14:48 Oh my God.
14:49 Look at this.
14:57 Momis, the ribs are cooked perfectly.
14:59 The chili is fresh.
15:00 The aroma of kemangi, lime, and shrimp paste is perfect.
15:09 Oh my God, I need warm rice.
15:15 It's really delicious.
15:18 The spicy chili, the ribs are cooked perfectly.
15:21 And the warm rice.
15:30 What is this, Chef?
15:31 Do you want to know what this is?
15:33 This is fried ribs with kemangi chili.
15:37 It's super delicious.
15:39 Is it really delicious?
15:40 It's really delicious.
15:42 Do you want to eat it?
15:43 Let's eat it.
15:44 One, two, three.
15:47 Oh my God, it's really delicious.
16:02 It's really fresh.
16:03 It's fresh, it's moist, and it's cooked perfectly.
16:05 It's really delicious.
16:07 It's really delicious.
16:08 It's really soft, Chef.
16:09 It's really soft.
16:10 And it's not bitter when you eat it.
16:12 Yes, it's not bitter.
16:14 It's really delicious.
16:15 But the taste is not as good as before.
16:17 Momis, it's really delicious.
16:33 Masak-Masak, it's so easy.
16:36 Masak-Masak, it's so easy.
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17:14 [MUSIC PLAYING]
17:17 [NON-ENGLISH SPEECH]
17:21 [NON-ENGLISH SPEECH]
17:23 Energen, serial number 1 in Indonesia.
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18:26 LactoGrow.
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18:43 LactoGrow.
18:44 [NON-ENGLISH SPEECH]
18:47 Glow and Lovely.
18:48 [NON-ENGLISH SPEECH]
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18:54 Glow and Lovely.
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19:00 Glow and Lovely.
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20:04 I love what I do.
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20:51 [NON-ENGLISH SPEECH]
20:54 Nescafe.
21:01 [NON-ENGLISH SPEECH]
21:04 Emerald Lovely Naturals Intense Moisturizing.
21:08 [NON-ENGLISH SPEECH]
21:11 Emerald Lovely Naturals Intense Moisturizing.
21:17 [NON-ENGLISH SPEECH]
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21:44 Aqua 100% Murni.
21:47 Masak-Masak.
21:48 It's Sony.
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22:52 Nice.
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24:52 The best.
24:58 [NON-ENGLISH SPEECH]
25:01 Oh my god.
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25:44 Oh my god.
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26:11 Caramelized.
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26:20 Oh my god.
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26:39 Oh my god.
26:45 [NON-ENGLISH SPEECH]
26:48 Oh my god.
26:51 [NON-ENGLISH SPEECH]
26:58 Oh my god.
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27:32 [MUSIC PLAYING]
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28:00 Very juicy.
28:04 Very juicy.
28:05 Oh, thank you so much.
28:07 [NON-ENGLISH SPEECH]
28:10 [MUSIC PLAYING]
28:13 [NON-ENGLISH SPEECH]
28:18 It's so easy.
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29:47 (applause)