Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/2 cup boiled potatoes, diced
- 1/2 cup boiled green beans, cut into 1-inch pieces
- 1/2 cup boiled carrots, diced
- 1/2 cup boiled cabbage, chopped
- 1/2 cup bean sprouts
- 1/2 cup fried tofu, diced
- 1/2 cup fried tempeh, diced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup sweet soy sauce
- 1/4 cup tamarind juice
- 1/4 cup water
- 1 tbsp palm sugar
- 1/2 tsp salt
- 1/2 tsp chili powder
Special Equipment Needed:
- Deep-fryer or a large pot for frying
- Mixing bowl
- Rolling pin
- Baking sheet
- Paper towels
- Small saucepan
Step-by-Step Instructions:
1. In a mixing bowl, combine flour, cornstarch, salt, sugar, water, and vegetable oil. Mix until the dough comes together.
2. Knead the dough for 5 minutes until it becomes smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In the meantime, prepare the filling. In a large mixing bowl, combine boiled potatoes, green beans, carrots, cabbage, bean sprouts, fried tofu, fried tempeh, and chopped peanuts. Mix well.
5. In a small saucepan, combine sweet soy sauce, tamarind juice, water, palm sugar, salt, and chili powder. Cook over medium heat until the sugar dissolves and the sauce thickens.
6. Preheat the deep-fryer or a large pot with vegetable oil over medium heat.
7. Divide the dough into 8 equal portions. Roll each portion into a thin sheet using a rolling pin.
8. Cut each sheet into a rectangle shape (approximately 4 x 6 inches).
9. Place a spoonful of the filling on one side of the rectangle sheet. Fold the other side over the filling and press the edges to seal.
10. Fry the jalangkote in the preheated oil until golden brown. Remove from the oil and drain on a paper towel-lined baking sheet.
11. Serve the jalangkote with the sauce on the side.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Deep-fryer or pot temperature: 350°F
Serving size:
This recipe makes 8 jalangkote servings.
Nutritional information:
Calories per serving: 380
Total fat: 20g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrates: 42g
Dietary fiber: 4g
Sugar: 9g
Protein: 10g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Arrowroot powder or potato starch can be used instead of cornstarch.
- Any boiled or steamed vegetables can be used for the filling.
- Fried chicken or shrimp can be used instead of tofu and tempeh.
- Regular soy sauce can be used instead of sweet soy sauce.
- Brown sugar or honey can be used instead of palm sugar.
Variations:
- Add boiled eggs or shrimp to the filling.
- Use different dipping sauces such as peanut sauce or chili sauce.
- Add chopped fresh herbs such as cilantro or basil to the filling.
Tips and Tricks:
- Make sure the dough is well-kneaded and rested to achieve a crispy texture.
- Do not overfill the jalangkote to prevent it from bursting while frying.
- Use a slotted spoon or tongs to remove the jalangkote from the oil to avoid oil splatters.
- Serve the jalangkote immediately after frying to maintain its crispiness.
Storage Instructions:
- Jalangkote can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat the jalangkote in the oven or toaster oven for 5-10 minutes at 350°F.
Presentation Ideas:
- Arrange the jalangkote on a platter and drizzle the sauce on top.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Sliced red chilies
Pairings:
- Indonesian-style fried rice
- Nasi goreng
- Mie goreng
Suggested Side Dishes:
- Indonesian-style salad
- Pickled vegetables
- Steamed rice
Troubleshooting Advice:
- If the dough is too dry, add a little bit of water.
- If the dough is too wet, add a little bit of flour.
- If the jalangkote bursts while frying, reduce the amount of filling or use a thicker dough.
Food Safety Advice:
- Make sure the oil is hot enough before frying to prevent the jalangkote from absorbing too much oil.
- Use a thermometer to check the oil temperature.
- Do not overcrowd the deep-fryer or pot to prevent the temperature from dropping.
Food History:
- Jalangkote is a popular snack in Indonesia, especially in the city of Makassar, South Sulawesi.
- It is believed to have originated from the Chinese spring roll, which was introduced to Indonesia by Chinese immigrants.
Flavor Profiles:
- Crispy and savory pastry filled with a mix of boiled vegetables, fried tofu, and tempeh.
- Sweet and tangy dipping sauce with a hint of spiciness.
Serving Suggestions:
- Serve the jalangkote as a snack or appetizer.
- It can also be served as a main dish with steamed rice and salad.
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Region: Indonesian