Rouxbe

• 3 cups bread flour (or all-purpose)
• 1 1/4 cups just boiled water

To make the dough, pour the boiling water over the flour. Stir quickly with a fork to combine. Dump the mixture onto a counter top and knead the dough until smooth. The dough will be quite firm. Place into a bowl and cover with plastic wrap. Let rest at room temperature for 30-60 minutes.

• 1 bunch green onions
• vegetable oil (for brushing)
• salt (for seasoning)
• pepper (for seasoning)
• extra flour (for dusting)

To roll the cakes, first divide the dough into 16 equal pieces and shape into rounds. Using a rolling pin, roll into a disc about 1/8" thick. Brush lightly with vegetable oil, season well with salt and pepper, and sprinkle green onions over half of the surface. Roll the dough up like a cigar, then into a coil. Once again, roll out into a disc approximately 1/8" thick, dusting with flour as needed.

• vegetable oil (for frying)
• soy sauce (for dipping)
• sambal oelek (for dipping)
• red rice vinegar (for dipping)

To cook the cakes, heat a non-stick skillet over medium-high heat and add enough oil to cover its surface. When the oil is shimmering, fry each cake until golden brown; approximately 1-2 minutes. Turn with tongs and cook the other side for 1-2 minutes longer, or until golden brown and cooked through. Drain on paper towels.

Cut into wedges and serve immediately with soy sauce, red vinegar, sambal oelek for dipping.

Related Drill-downs

• What is Sambal?