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Balado Ikan Asin Bulu Ayam
Ingredients:
- 100 grams of Ikan Asin Bulu Ayam (salted dried chicken skin)
- 50 ml water
- Seasoning and sugar to taste
For the Spice Paste:
- 6 cloves shallots
- 3 cloves garlic
- 10 red curly chilies (adjust to taste)
- 5 bird’s eye chilies
Instructions:
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Prepare the Salted Dried Chicken Skin:
- Begin by briefly soaking the salted dried chicken skin in water to soften it slightly. Rinse thoroughly.
- Heat oil in a pan and fry the chicken skin until crispy and dry. Set aside.
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Make the Spice Paste:
- In a blender or food processor, blend the shallots, garlic, red curly chilies, and bird’s eye chilies into a smooth paste.
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Cook the Spice Paste:
- In the same pan used for frying the chicken skin, add a little oil and sauté the spice paste until fragrant and the oil begins to separate from the paste.
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Combine Ingredients:
- Add a small amount of water to the pan with the spice paste. Be cautious not to add too much water, as it can make the chicken skin less crispy.
- Stir in the seasoning and sugar, adjusting to taste.
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Mix with Chicken Skin:
- Gently fold in the fried chicken skin, ensuring it is evenly coated with the spice mixture.
- Cook for a brief period, just enough to allow the flavors to meld.
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Serve:
- Remove from heat and transfer to a serving dish. Enjoy as a flavorful side or snack!
This Balado Ikan Asin Bulu Ayam combines the crispiness of salted dried chicken skin with a spicy, aromatic sauce, offering a delightful burst of flavors that is sure to please your palate.