Sala Lauak Recipe
Salalauak is one of the typical Minang fried foods. Similar to bakwan but with a small round shape, salalauak is made from flour dough mixed with mashed salted fish. Apart from being a snack, salalauak is also usually served as a side dish to accompany vegetable ketupat at breakfast.
Ingredients
- Rice flour - 250 grams
- Young turmeric leaves, finely sliced - 2 pieces
- Salted fish, washed and finely chopped or ground - 75 grams
- Water - 520 ml
- Vegetable oil, for frying - to taste
- Ground spices:
- Garlic - 5 cloves
- Shallots - 2 grains
- Chili ground - 1 tbsp
- Turmeric - 1 segment
- Young galangal - 1 segment
- Ginger - 1 segment
- Salt - 1 tsp
- Purchase ingredients and cooking utensils
Plans
- Roast rice flour with sliced turmeric leaves over low heat for 10 minutes. Turn off the heat and let it warm on the stove.
- Boil the ground spices with a little water until it boils. Lift.
- In a bowl, mix the rice flour with the shredded salted fish. Stir well.
- Pour in the boiling water little by little while stirring the mixture until it is smooth.
- Roll the dough the size of a marble with your palms.
- Heat plenty of oil over medium heat. Fry the salalauak circles in really hot oil. Make sure you use a lot of oil so that all parts of the salalauak are submerged. Let the salalauak dry a bit before stirring/turning it over. Remove when cooked and yellowish. Drain well.
- Ready to be served.
- 1. Salted fish commonly used is called “lauak buduk”. If not available, can be replaced with salted fish, anchovies, or rebon shrimp.
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