Chikuwa Crispy Balado

Chikuwa Crispy Balado is a delicious fusion dish combining Japanese fish cake with classic Indonesian balado chili sauce. The chikuwa is deep-fried until golden and crispy, then coated in a rich, spicy, and slightly sweet sambal. Perfect as a snack, side dish, or even a rice companion.

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 3 - 4 Portions

Ingredients

For the Crispy Chikuwa:

• 5 pieces chikuwa, cut into halves or thick slices

• 100 g all-purpose flour (or crispy flour mix)

• 120 ml cold water (adjust as needed)

• ½ teaspoon salt

• Cooking oil for deep frying

  
  

For the Balado Sauce:

• 5 red curly chilies

• 3 bird’s eye chilies (adjust to taste)

• 3 shallots

• 2 cloves garlic

• 1 small tomato

• 1 teaspoon sugar

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon chicken stock powder (optional)

• 2 tablespoons cooking oil (for sautéing)

  
  

Instructions

1. Prepare the Batter

In a bowl, mix:

• All-purpose flour

• Salt

• Cold water

Stir until smooth. The batter should be slightly thick but still able to coat the chikuwa evenly.

2. Fry the Chikuwa

Heat oil over medium heat (170–180°C).

Dip each piece of chikuwa into the batter, making sure it is fully coated.

Deep fry until golden brown and crispy (about 3–4 minutes).Remove and drain on paper towels.

For extra crunch, you can double fry: fry once, rest for 2 minutes, then fry again for 1 minute.

3. Make the Balado Sauce

Blend or roughly grind:

• Red chilies

• Bird’s eye chilies

• Shallots

• Garlic

• Tomato

Heat 2 tablespoons oil in a pan.Sauté the blended mixture over medium heat until fragrant and the oil slightly separates (about 5–7 minutes).

Season with:

• Sugar

• Salt

• Chicken stock powder

Taste and adjust seasoning.

4. Combine

Add the crispy fried chikuwa into the pan with the balado sauce.

Toss quickly over low heat until evenly coated. Do not overcook to maintain crispiness.

Turn off the heat immediately.

Serving Suggestions

• Serve hot with steamed white rice.

• Pair with fried egg for a simple rice bowl.

• Sprinkle with sliced kaffir lime leaves for extra aroma.

• Great as a spicy snack for gatherings.

  
  

Cooking Tips

• Use cold water in the batter for a lighter, crispier texture.

• Do not soak the chikuwa too long in the sauce to keep it crunchy.

• Adjust chili quantity based on spice tolerance.

• For a sweeter balado version, add 1 tablespoon sweet soy sauce.