Jalangkote, Makassar's Signature Pastry with Crispy Skin and Spicy Savory Vegetable Filling

Adjust the servings and the ingredient amounts & nutrition below update automatically.

• 500 grams medium-protein all-purpose flour
• 50 grams margarine
• 1 chicken egg
• 175 ml ice water
• 1 tsp salt
• 500 ml cooking oil, for frying
• 2 carrots, cut into small dice
• 2 potatoes, cut into small dice
• 50 grams bihun (rice vermicelli), soaked in hot water then drained
• 150 grams minced chicken or minced beef
• 3 clove garlic, finely minced
• 5 shallots, finely minced
• 2 stalk green onion, thinly sliced
• 1 tsp granulated sugar
• 1 tsp salt
• 1/2 tsp ground white pepper
• 1 tsp powdered broth seasoning (bouillon)
• 2 tbsp oil, for sautéing
• 10 red bird's eye chilies, thinly sliced (for the sauce)
• 100 ml cooking vinegar
• 100 ml water
• 3 tbsp granulated sugar (for the sauce)
• 1/2 tsp salt (for the sauce)
• 1 clove garlic, finely minced (for the sauce)

👩‍🍳 Instructions

1. 1 Make the dough: mix the flour, salt, and margarine, stirring until it resembles coarse sand. Add the egg and mix well.
2. 2 Pour in the ice water little by little while kneading until the dough is smooth and no longer sticks to your hands. Let the dough rest for 20-30 minutes, covered with a damp cloth.
3. 3 While the dough is resting, make the filling: heat the oil and sauté the shallots and garlic until fragrant.
4. 4 Add the minced meat and cook until it changes color and is evenly cooked through.
5. 5 Add the carrots and potatoes, stirring to combine. Cook over medium heat until the vegetables are slightly softened, stirring occasionally.
6. 6 Season with salt, sugar, pepper, and powdered broth seasoning. Stir well and cook until the vegetables are cooked through but still slightly crisp.
7. 7 Add the bihun (cut into short pieces) and green onion, stir briefly, then turn off the heat. Let the filling cool completely before using.
8. 8 Take the dough and divide it into small balls about the size of a ping pong ball, then flatten each one thinly using a rolling pin or a glass bottle until you get a flat, round shape.
9. 9 Place 1-1.5 tbsp of filling in the center of each dough round, fold into a half-moon shape, seal the edges with a little water, then crimp using your fingers or a fork until tightly sealed and patterned.
10. 10 Repeat until the dough and filling are used up. Heat the frying oil over medium heat, then fry the jalangkote until golden brown and crispy, flipping occasionally so they cook evenly.
11. 11 Remove and drain on a wire rack so excess oil drips off and the skin stays crispy.
12. 12 Make the vinegar sauce: combine the vinegar, water, sugar, salt, minced garlic, and sliced bird's eye chilies in a bowl. Stir well until the sugar dissolves, then adjust the seasoning to taste.
13. 13 Serve the jalangkote warm together with the bird's eye chili vinegar sauce on the side.

💡 Tips

📊 Nutrition Facts / serving

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