JALANGKOTE’

Jalangkote 'is a typical Makassar culinary snack similar in shape to pastel cakes, except that pastel pie has a thicker skin than jalangkote and when pastel is eaten with cayenne pepper, jalangkote is eaten with a vinegar mixture of vinegar and chili. Jalangkote has the contents of carrots and diced potatoes, bean sprouts, and laksa sautéed using garlic, onion, pepper, and other spices. Some jalangkote add a quarter or half boiled egg and minced meat to its contents. Jalangkote leather is made from wheat flour, egg, coconut milk, butter, and salt.

The jalangkote leather is 500 grams of medium protein flour, 1 teaspoon salt, 2 chicken eggs, 2 tbsp margarine, 750 ml goring oil. Ingredients for the contents of the jalangkote cake are 2 pieces of potato, cut into small pieces (dice), 2 pieces of carrot, diced, 200 grams minced beef (Can be replaced with chicken), 150 grams dried Mihun, 5 boiled eggs, Cut into 6 parts, 100 grams touge, lunch, 25 grams saoun, soak soft, 1 stalk leek, thinly sliced, goring oil, 25 ml water, and pepper to taste. The spices of jalangkote pepper is 1/2 tsp pepper powder, 1/4 tsp nutmeg powder, 3 cloves garlic, thinly sliced, 4 grains of red onion, thinly sliced, Salt enough, Sugar to taste, and seasoning powder broth to taste. Sauce ingredients are 4 cloves of garlic, 3 red onions, 4 pieces of red chili (according to taste), 2 pieces of cayenne pepper, 1/2 tsp vinegar, 1 tsp sugar, 200 ml water, salt to taste.
 
The first step is to prepare the contents of jalangkote, heat 3 tablespoons of cooking oil. Saute the onion and garlic until fragrant. Add the leeks, minced meat, carrots and potatoes. Pour a little water. Cook until slightly cooked. Add ingredients and other ingredients except sliced boiled eggs. Continue to cook ingredients until done. Lift then set aside.
 
How to make the skin. Combine wheat flour in water, add 2 tablespoons margarine, eggs, mix well. Add a small amount of brine while stirring and knead the dough. Estimate the amount of water is not too much, so the dough is not too sticky and soft, if too much water can be added flour again. If the dough is fit, roll the dough 3 mm thick, make a circle pattern with a diameter of 10 cm.
 
Furthermore, by filling the dough skin of Jalangkote 'contents. Take one piece of crushed leather, put 2 tablespoons of dough and a piece of egg on it. Valve both sides of the skin and paste with egg white to form a semicircle. Thread the edges, from end to end until there is no gap, and all the contents are covered.
 
Then as usual heat cooking oil, fried dough that has been twisted to brown. Lift and drain. To make the sauce is mixed all the ingredients except water and vinegar sauce with blender. Saute the sauce ingredients, add enough water. Add vinegar. Saute until cooked.

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