JALANGKOTE

 Indonesian food & beverages

JALANGKOTE is a cake that looks similar to a cake that is in Jakarta and a number of areas called pastels. The difference, if the material is generally a thick skin and soft pastels, then jalangkote thin skin. Jalangkote skin using basic ingredients of flour, eggs, milk, butter, salt, and other supplemental materials and made ​​thin. Not only the skin, it was different. If pastel contents can be all sorts such as chocolate, milk, nuts, fish, and others, then jalangkote not.
 

In general, since the past until now, the content jalangkote consists only of carrots and potatoes cut in small cubes, bean sprouts and glass noodles (laksa). These vegetables sauteed with pepper seasoning, garlic, onion, and other spices. Even if the current jalangkote content changes, it is only the addition of egg 1 / 4 or 1 / 2 grain and beef mince.

When broken down completely, then the sequence is as follows jalangkote manufacture. After the dough has finished leather (dull) and milled thin flat round shape, packing material and then put into it. After that, both sides of the flattened sphere is then glued to each other to form a half circle. Then glue each side of the twisted-gyre using the index finger and thumb. Shaped roughly like a crest forming clubs or chicken.
After that, then fried in a large frying pan with a lot of oil, until slightly crisp. Jalangkote sign that this is ripe when it has been floating to the surface of the cooking oil and brown color.

Eaten with a sauce of butter in a little more watery than usual chilli sauce. The sauce is made from, among others, stir chili, garlic, and onions are then mixed into a solution of salt, sugar, vinegar, and water. Jalangkote alloy content and a slightly crisp skin and juicy with a sweet-sour sauce and spicy makes this cake can be adapted to the tongue of almost everyone.