Recipe for Jalangkote or Makassar-style Pastel, Perfect for Breaking the Fast Snack

Kapanlagi.com - The month of Ramadan is synonymous with fried snacks for breaking the fast. To avoid serving the same old fried snacks, it's worth trying to make jalangkote, a delicious Makassar specialty. Jalangkote itself is a typical food from Sulawesi. The shape of this snack is very similar to pastel, with a crescent shape and unique carvings along the sides of the food.

However, they are slightly different. So, what's the difference between jalangkote and pastel, and how do you make pastel? Here's an explanation of the differences between jalangkote and pastel, along with how to make them. Curious, right? Let's take a look at the complete review below.

1. What is the Difference Between Jalangkote and Pastel?

(credit: freepik)

This typical snack from Sulawesi is very similar to pastel. However, jalangkote also has its own uniqueness, this snack has various different fillings from each region in Sulawesi. This is because it adjusts to the preferred ingredients and becomes a characteristic of that region.

The main difference between jalangkote and pastel is in terms of the skin. The skin of jalangkote is thinner and crispier than pastel. In addition, jalangkote is always served with sauce and chili peppers which enhance the special taste of jalangkote. The fillings of jalangkote are also diverse. Some only use vegetables and glass noodles. Or use other combinations by mixing chicken, beef, or fish meat.

2. Ingredients to Make Jalangkote

(credit: freepik)

In addition to coto Makassar, the name jalangkote is also very popular. Making jalangkote at home can be an inspiration for breaking the fast menu. So, the first step that needs to be prepared is the ingredients to make jalangkote. What are the ingredients?

Pastry ingredients:

-200 grams of wheat flour

-1 egg

-60 ml full cream milk

-1/2 tsp salt

-500 ml warm oil

Filling ingredients:

-75 grams of carrots, diced

-75 grams of potatoes, diced

-100 grams of ground beef

-2 boiled eggs, cut into small pieces as desired

-50 grams of bean sprouts

-25 grams of glass noodles

-1 stalk of spring onion, thinly sliced

-1 packet of seasoning

-1/2 tsp ground pepper

-1/2 tsp ground nutmeg

-1 tsp sugar

-25 ml water

-2 tbsp oil

Sauce ingredients:

-Bird's eye chili

-Red chili

-Sugar

-Salt

-Vinegar

3. How to Make

(credit: freepik)

Once all the ingredients are prepared, the next step is to make jalangkote. There are several steps in the making process. The first step is to make the filling for jalangkote, then make the dough, and finally make the sauce. Here's how to make it.

How to make the filling for jalangkote:

-First, heat the oil. Once hot, add the beef, carrots, potatoes, and spring onions. Stir-fry until cooked.

-The second step is to add water, bean sprouts, and cabbage. Then stir until well mixed.

-The third step is to add seasoning, pepper, nutmeg, and sugar. Stir until well mixed. Once it feels cooked, remove from heat and set aside.

How to make the dough for jalangkote:

-The next step is to mix flour with eggs, salt, and milk. Stir until well mixed. Add oil and stir again until the dough is smooth.

-After the dough is smooth, take 20g of the dough and shape it into a round ball. Flatten the dough and fill it with the filling.

-Finally, cover and shape the dough into a crescent moon. Then, create carvings along the sides of the jalangkote.

-Jalangkote is ready to be fried until golden brown, then drain.

How to make the sauce for jalangkote:

-The first step is to sauté garlic and shallots. Then add finely ground bird's eye chili, red chili, water, salt, and sugar. Cook until done.

-Finally, add a little vinegar according to taste. Jalangkote with chili sauce is ready to be served.

That's the recipe for making traditional Makassar jalangkote. You can also combine the filling of jalangkote according to taste. Good luck and hopefully useful.

(kpl/dtm)