Jalangkote Soto Ayam Recipe

Ingredients with Measurements:
- 1 lb. ground chicken
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. turmeric powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup water
- 1 tbsp. vegetable oil
- 1 package of jalangkote pastry sheets
- 2 cups chicken broth
- 2 cups water
- 2 stalks lemongrass, bruised
- 2 bay leaves
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup bean sprouts
- 1/2 cup shredded cabbage
- 1/2 cup chopped scallions
- 1/2 cup fried shallots
- 1 lime, cut into wedges

Special Equipment Needed:
- Large pot
- Frying pan
- Pastry brush

Step-by-Step Instructions:

1. In a large bowl, mix together ground chicken, garlic, onion, coriander, cumin, turmeric, salt, black pepper, and water until well combined.

2. Heat vegetable oil in a frying pan over medium heat. Add the chicken mixture and cook until browned and cooked through, about 10 minutes. Set aside.

3. Preheat the oven to 375°F.

4. Cut the jalangkote pastry sheets into 4-inch squares.

5. Brush the edges of each square with water and fold in half to form a triangle. Press the edges together to seal.

6. Place the jalangkote triangles on a baking sheet and bake for 15 minutes or until golden brown.

7. In a large pot, bring chicken broth, water, lemongrass, bay leaves, salt, and black pepper to a boil.

8. Add the bean sprouts, cabbage, and scallions to the pot and cook for 5 minutes.

9. To serve, place 2-3 jalangkote triangles in a bowl and top with the chicken mixture.

10. Ladle the hot soup over the jalangkote and chicken.

11. Garnish with fried shallots and a lime wedge.

Preparation time: 20 minutes
Cooking time: 30 minutes
Bake jalangkote at 375°F.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 35g
Protein: 30g

Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or beef.
- Bean sprouts can be substituted with sliced carrots or celery.
- Jalangkote pastry sheets can be substituted with wonton wrappers.

- Add sliced hard-boiled eggs to the soup for extra protein.
- Use shrimp instead of chicken for a seafood version.
- Add coconut milk to the soup for a creamier texture.

Tips and Tricks:
- Make sure to seal the edges of the jalangkote triangles well to prevent the filling from leaking out.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Fry the shallots ahead of time and store them in an airtight container for easy garnishing.

Storage Instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation Ideas:
Serve the soup in individual bowls with the jalangkote triangles on top.

Fried shallots and lime wedges.

Serve with a side of steamed rice.

Suggested Side Dishes:
- Stir-fried vegetables
- Fried rice
- Spring rolls

Troubleshooting Advice:
- If the jalangkote triangles are not crispy enough, bake them for an additional 5 minutes.
- If the soup is too thick, add more water or chicken broth.

Food Safety Advice:
- Make sure to cook the chicken filling until it reaches an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food History:
Jalangkote is a popular Indonesian snack that originated from the island of Sulawesi. It is a type of pastry filled with savory ingredients such as chicken, beef, or vegetables. Soto Ayam is a traditional Indonesian soup made with chicken broth, lemongrass, and spices.

Flavor Profiles:
This dish is savory, slightly spicy, and aromatic.

Serving Suggestions:
Serve hot as a main dish for lunch or dinner.

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Region: Indonesian

Taste: Savory, Tangy, Spicy, Herbal, Aromatic