Ingredients with Measurements:
- 500g ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sugar
- 1/2 cup water
- 1 package of jalangkote pastry sheets
- 1 egg, beaten
- Oil for frying
For the Sayur Asem:
- 1 cup chopped cabbage
- 1 cup chopped carrots
- 1 cup chopped green beans
- 1 cup chopped tomatoes
- 1/2 cup tamarind juice
- 4 cups water
- 1 tsp salt
- 1 tsp sugar
Special equipment needed:
- Deep fryer or large pot for frying
- Large pot for making the Sayur Asem
Step-by-step instructions:
1. In a large bowl, mix together the ground beef, onion, garlic, coriander, cumin, turmeric powder, salt, black pepper, sugar, and water. Mix well until all ingredients are combined.
2. Take a jalangkote pastry sheet and cut it into 4 equal squares. Place a spoonful of the beef mixture in the center of each square. Fold the pastry over the filling to form a triangle. Seal the edges with a fork. Repeat until all the filling is used up.
3. Heat the oil in a deep fryer or large pot over medium-high heat. Fry the jalangkote until golden brown, about 3-4 minutes. Drain on paper towels.
4. For the Sayur Asem, bring the water to a boil in a large pot. Add the chopped cabbage, carrots, green beans, and tomatoes. Simmer for 10 minutes.
5. Add the tamarind juice, salt, and sugar. Simmer for another 10 minutes.
6. Serve the jalangkote with the Sayur Asem.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oil for frying: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 40g
Protein per serving: 25g
Substitutions for ingredients:
- Ground beef can be substituted with ground chicken or turkey.
- Jalangkote pastry sheets can be substituted with puff pastry or wonton wrappers.
- Tamarind juice can be substituted with lime juice.
Variations:
- Add chopped potatoes to the Sayur Asem for a heartier soup.
- Use different vegetables in the Sayur Asem, such as eggplant or okra.
- Add chili peppers to the beef mixture for a spicier jalangkote.
Tips and tricks:
- Make sure the edges of the jalangkote are sealed well to prevent the filling from leaking out during frying.
- Fry the jalangkote in batches to prevent overcrowding in the fryer or pot.
- Adjust the amount of tamarind juice and sugar in the Sayur Asem to taste.
Storage instructions:
Store leftover jalangkote and Sayur Asem separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the jalangkote in a preheated oven at 350°F for 5-7 minutes. Reheat the Sayur Asem on the stovetop over medium heat until heated through.
Presentation ideas:
Arrange the jalangkote on a platter and serve the Sayur Asem in a separate bowl on the side.
Garnishes:
Garnish the Sayur Asem with chopped cilantro or green onions.
Pairings:
Serve with steamed rice for a complete meal.
Suggested side dishes:
Serve with a side of pickled vegetables or a fresh salad.
Troubleshooting advice:
- If the jalangkote pastry sheets are too dry, brush them with a little water to moisten them before filling.
- If the jalangkote are not crispy enough, increase the frying time by 1-2 minutes.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Use a thermometer to check the temperature of the oil when frying to prevent overheating.
Food history:
Jalangkote is a popular snack in Indonesia, especially in the city of Makassar in South Sulawesi. It is believed to have originated from the Chinese spring roll, but has been adapted to local tastes and ingredients.
Flavor profiles:
The jalangkote is savory and crispy, with a filling of spiced ground beef. The Sayur Asem is sour and slightly sweet, with a variety of vegetables in a tamarind-based broth.
Serving suggestions:
Serve the jalangkote and Sayur Asem together for a complete meal.
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Region: Indonesian