Jalangkote is a fried pastry from South Sulawesi, Indonesia, associated with Makassarese and Buginese cuisine. It is filled with rice vermicelli, vegetables, potato and egg, then deep fried and served hot as a snack or appetizer with a spicy, sweet and sour dipping sauce. It resembles other Indonesian fried pastries such as pastel and panada. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Serving Temperature Connections
In Cuisine
Source Jalangkote (Wikipedia)
Prepared By Technique
Source Jalangkote (Wikipedia)
Uses Ingredient
Source Jalangkote (Wikipedia)
Source Jalangkote (Wikipedia)
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Source Jalangkote (Wikipedia)
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Sources
1. Jalangkote (Wikipedia)
Lead section
Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs.
Infobox: served
Hot
Prepared By Technique: Frying, Lead sentence
Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli,
In Cuisine: Indonesian Cuisine, lead paragraph
Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs.
View the Source2. Jalangkote (Wikidata)
P495 (country of origin): IndonesiaQuote, P495 (country of origin): Indonesia
Indonesia
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