alangkote is a typical food of Makassar, shaped like a pie. So the results are crisp and not hard, time to make the dough skin is not too much diuli and should be thin. For details, see the recipe Jalangkote for the following 10 pieces.

Material Leather Jalangkote:

Cake flour, 200 grams
Chicken eggs, 1 egg
Milk, 60 ml
Salt, 1/2 teaspoon
Cooking oil, 750 ml

Fill material Jalangkote:

Carrots, 75 grams, diced
Potatoes, 75 grams, diced
Ground beef, 100 grams
Boiled egg, 2 eggs, cut into 6 sections
Beansprouts, 50 grams, siangi
Soun, 25 gram, soaked until soft
Leeks, 1 stalk, thinly sliced
Water, 25 ml

Seasonings Jalangkote:

Garlic, 3 cloves, thinly sliced
Onions, 4 eggs, thinly sliced
Pepper, 1/2 teaspoon
Nutmeg, 1/4 teaspoon
Broth powder, to taste
Salt, to taste
Sugar, to taste

Jalangkote sauce:

Red peppers, 4 pieces
Cayenne pepper, 2 pieces
Garlic, 4 cloves
Red onion, 3 eggs
Salt, to taste
Vinegar, 1/2 teaspoon
Granulated sugar, 1 teaspoon
Water, 200 ml

How to make Jalngkote:

1. Contents: Heat 2 tablespoons oil, saute garlic and onion until fragrant. Add leeks, beef, carrots and potatoes. Pour the water. Cook until half cooked. Enter the content and flavor ingredients except eggs. Cook all ingredients cooked hinggga. Remove and set aside.

2. Skin: Put the flour in the dough composition. Add eggs, salt and coconut milk. Stir well. Add 50 ml of hot cooking oil, knead until dough is smooth. Roll the dough up to 3 mm thick, cut into round shape with a diameter of 10 cm.
Take a sheet of skin, place 2 tablespoons of batter fill and 1 piece of egg on it. Grit and form a paste with egg whites 1/2 circle, gyre edges. Repeat until dough runs out.
Heat the remaining oil, fry until cooked dough. Remove and serve.

3. Sauce: Mix all ingredients except water and vinegar sauce, puree in blender. Heat 2 tablespoons oil and saute until cooked. Lift. Boil water, put the vinegar and stir-fry seasoning. Cook until done. Lift.

Jalangkote Serve with the sauce.