Dishes · A classic of Minangkabau · Pariaman
Sala lauak
Crisp little balls of rice flour dough, yellow with turmeric and full of small salted fish and chilli, deep-fried.
What makes it sala lauak
- Rice flour cooked into a stiff dough with water and spice.
- Small salted or dried fish through it.
- Rolled into balls and deep-fried until crisp outside, chewy within.
Where it comes from
Pariaman's snack, sold from baskets at markets and on the beach, and eaten with lontong or ketupat at breakfast. Lauak means fish, and in the traditional version the dough is mixed with small salted or dried fish, turmeric, chilli and lime leaf before it's rolled and fried.
How it varies
- Sala udang
- With small shrimp in place of the fish.
Be the first here
Start your own sala lauakNo one here has made sala lauak yet. Start it as v1, and every version after is an experiment the next cook can learn from.
