Crispy Balado Salted Chicken Skins with Spicy Chili Paste

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.