Indonesian Food Typical of Makassar Jalangkote

The Typical Makassar Food Jalangkote


 Jalangkote is a typical Makassar food that has a similar shape to pastel cakes. In terms of form, it looks very similar, but after entering the mouth, you can feel the difference from pastel cakes with Makassar jalangkote. The difference is on the skin. Pastel skin is usually thicker than jalangkote. Another difference also lies in the way it is presented. If pastels are usually served with cayenne pepper, jalangkote is served with liquid chili sauce.

 In the land of Makassar, Jalangkote is the most well-known food for its people. Jalangkote is made from a mixture of wheat flour and butter containing pieces of potatoes, carrots, eggs, noodles, vermicelli, and bean sprouts. Some Bugis people also often add chicken or beef. Typical Makassar Street

Recipes and How to Make a Typical Jalangkote of Makassar City


 For those of you who work or have super busy activities, setting aside time to cook for the family is a separate dilemma. The desire to present the best for the family is often hampered by the least time left. This little time must also be shared with other things that need your attention.

 Preparations with protein ingredients are a must because protein is important for the body for growth. Proteins such as meat, fish, poultry, including food ingredients that require a little more time than processing vegetables. Especially if the baking process is very and very much time-consuming.
Makassar Food Jalangkote

 Your limited time should not be used as an excuse not to present the best for the family. With the right tricks and techniques, protein food ingredients will be easily cooked without taking long. In processing protein, vegetables should also be included as a supplement to nutrition.

Here we will present how / recipes make Jalangkote


 Leather:
Prepare as much as 200 grams of medium protein flour
Prepare as much as 1 chicken egg
Prepare as much as 60 ml of Santan
Prepare as much as 1/2 teaspoon of salt
Prepare 750 ml of cooking oil
Material for filling contents:
Prepare as much as 75 grams, diced carrots
Prepare as much as 75 grams, diced potatoes
Prepare as much as 100 grams of minced beef
Prepare as many as 2 grains, boiled eggs cut into 6 parts
Prepare as much as 50 gr Taoge Siangi
Prepare as much as 25 gr of Soun, soak it until soft
Prepare as much as 1 leek onion, thinly sliced
Prepare as much as 25 ml of water

Jalangkote Seasoning:

Prepare 3 cloves, Garlic, thinly sliced
Prepare as many as 4 grains, red onion, thinly sliced
Prepare as much as 1/2 teaspoon of Pepper powder
Prepare 1/4 teaspoon of Pala powder
Prepare as much powdered broth, as needed
Prepare as much salt, as needed
Prepare as much sugar, as needed

Jalangkote Sauce:


 Prepare as many as 4 red chilies
Prepare as many as 2 cayenne fruits
Prepare as much as 4 garlic cloves
Prepare as much as 3 red onions
Prepare salt, to taste
Prepare as much vinegar, 1/2 tsp
Prepare 1 teaspoon of sugar
Prepare as much as 200 ml of water

How to make a Jalangkote


 Steps to Make Fields are: Heat 2 tablespoons of oil, saute garlic and onion until fragrant. Add leeks, beef, carrots, and potatoes. Pouring water. Cook until 1/2 done. Add the ingredients and other ingredients except for eggs. Cook until all ingredients are cooked. Lift and set aside.

 Steps to Make Skin are: Enter flour in the mixture. Add eggs, salt, and coconut milk. Stir well. Add 50 ml of hot cooking oil, knead until the mixture is smooth. Rinse the mixture until it is 3 mm thick, cut round shape with a diameter of 10 cm.

 Take one sheet of skin, place 2 tablespoons of filling mixture and 1 egg on top. Valve and paste with egg white to form 1/2 circle, twist the edges. Do it until the dough runs out.
Heat the remaining oil, fry the mixture until done. Lift and serve.

 Steps to Make Sauce are: Mix all ingredients of sauce except water and vinegar, blend with a blender. Heat 2 tablespoons of oil, saute until cooked. Lift. Boil water, add sauteed seasoning and vinegar. Cook until cooked. Remove and serve jalangkote with the sauce.
Location: Indonesia

Comments

Post a Comment

Popular posts from this blog

Indonesian Food Nasi Jinggo From Bali

Image
The Origin of Nasi Jinggo Nasi Jinggo is a cool name for culinary in Bali and is very easy to find in the Mengwi Traditional Market. Most people have eaten this type of culinary, but maybe not all know the origin of this culinary name. The first origin, Nasi Jinggo has existed since the 1980s. Where there was a very popular film called "Djanggo". It is said that the name of the rice jinggo was taken from the name of the film. The first time Nasi Jinggo was sold in the Denpasar area, precisely around Gajah Mada Street. Those who are customers of rice wrapped in banana leaves are traders who stay up in the Kumbasari Tradition Market. Some people also say the first seller of Nasi Jinggo is a husband and wife. The second origin, it is said that Nasi Jinggo comes from the word Jagoan. Jagoan is a term for a collection of motorbike riders who are out at night to enjoy the beautiful atmosphere at night. Well, after you have finished walking around or just going around th
Read more

Get To Know Indonesian Javanese Food Nasi Pecel

Image
Get to know Nasi Pecel Pecel is a typical food of Madiun City, East Java, Indonesia made from the stew of vegetables in the form of spinach, bean sprouts, long beans, basil, Turi leaves, krai Both of them use fresh vegetables as the main ingredients and use toppings. The difference is, if the salad uses mayonnaise as a topping, then pecel uses pecel sauce. The main ingredients of sambal pecel are peanuts and cayenne pepper mixed with other ingredients such as kaffir lime leaves, onions, tamarind, pepper, and salt.  Pecel is often also served with peanut brittle, shrimp peanut brittle or rice plate. In addition, pecel is also usually served with warm white rice plus chicken or Johan. The method of serving can be in plates or in folded leaves called pincuk. This dish is similar to gado-gado, even though there are differences in the ingredients used. Spicy pecel taste is a characteristic of this cuisine. Nasi Pecel itself is a typical Indonesian food that has existed since the
Read more

Gado-gado Indonesian food from Java

Image
Gado-Gado Indonesian food from Java Gado-Gado is one of the Indonesian specialties originating from Java in the form of vegetables that are boiled and mixed together, with peanut sauce or sauce from mashed peanuts accompanied by sliced ​​eggs and topped with fried onions. little fried chips or crackers (some are using shrimp crackers) are also added. Gado-Gado can be eaten just like a salad with spices / peanut sauce, but can also be eaten along with white rice or sometimes also served with rice cake. Gado-Gado is an Indonesian version of the salad. According to Wikipedia, Gado-Gado is one of the Javanese foods in the form of vegetables that are boiled and mixed together, with peanut sauce or sauce from peanuts and mashed together with sliced ​​eggs and in general many add mashed mashed potatoes for sauce Gado Gado boiled potatoes cooked together with peanut sauce then topped with fried onions. Little fried chips or crackers (some are using shrimp crackers) are also added
Read more