Indonesian lamb recipes

Crispy Balado Salted Chicken Skins with Spicy Chili Paste

Average Rating
No rating yet
My Rating:

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

My Rating:

Loading spinner
Subscribe
Notify of
guest


0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Back to top button
0
Would love your thoughts, please comment.x
()
x