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One of the notable specialties is the preparation of chicken head dishes, which many might find unappealing initially, but when cooked properly and hygienically, become a delicacy. The process involves meticulously cleaning the chicken heads, removing the less appealing parts like the beak, and marinating them overnight with a blend of traditional spices like garlic, shallots, candlenut, lemongrass, bay leaves, and tamarind Jawa. This preparation results in a flavorful "baceman" (fermented spice paste) that is then grilled to infuse even more aroma and taste. The secret to their success lies in the thorough cleaning and marination process, which makes even the head's brain and skin remarkably tasty.