Sala Recipe [Revised 3]

Sala is a Minang dish, it's from Pariaman to be exact. It's mainly made from rice flour. What makes it unique is that it is seasoned with turmeric leaves, which is rare to be found in Java. Usually, lauak busuak (fermented fish, or in Indonesian lauk busuk) is also used as one of the ingredients. but here I'm going to share the sans poisson version.

• Roast 125 gr rice flour until it's light and fluffy, set aside.
• Blend 2 cm (1/2 tbsp) turmeric, 2 cm ginger, 2 cm galangal, 1 clove garlic, 4 clove shallot, and 2 red chili pepper with some oil and water. (Optional fish oil 2 tbsp).
• Cut 1/2 turmeric leaf and 3 spring onion thinly.
• Put into a pan the blended seasoning, turmeric leaf, and spring onion. Add 1/2 tablespoon of salt.
• Put on medium heat to reduce the seasoning.
• Cool the seasoning and mix with the rice flour, set aside.
• Boil 250 ml of water.
• Pour the water into the seasoned rice flour little by little, mix well, let cool.
• Add some oil, knead the dough.
• Take a tablespoon of the dough and make a ball. Do it until there's no dough left.
• Put the balls into a cold oil in a pan. Make sure the oil almost cover the balls.
• Put on medium heat, don't stir the balls until half cooked.
• Flip the balls. Take them out.

Using to little water will make the sala hard and not crunchy. 1:1 ratio of flour and water is too little.