A. Jalangkote Skin:

1. In a bowl, mix all the ingredients.
2. Knead the mixture until it becomes a dough.
3. Roll out the dough until it forms a 3mm thick sheet.
4. Cut the dough into multiple circles with a diameter of about 12 – 14 cm.

B. Jalangkote Filling:

1. Heat the oil. Sauté the garlic and shallots until fragrant. Add the chopped chicken.
2. Once the chopped chicken is cooked, add in the potatoes, carrots and spring onions, curry paste, then stir well.
3. Pour 170 grams of water, add salt, sugar and white pepper, and stir until it’s cooked.

C. Jalangkote Sauce:

1. In a pot, boil the water with the sauce ingredients for 8 – 10 minutes.
2. Strain the ingredients.
3. Add salt sugar and rice vinegar and stir well.

Final Steps:

1. Take a sheet of skin dough, fill it with 1.5 tablespoons of Jalangkote filling and 1 tablespoon of grated mozzarella cheese.
2. Curls up the nicely or flatten the dough with a fork.
3. Fry the wrapped Jalangkote at 170°C – 180°C.
4. Enjoy it with the sauce!

D. Foodcraft Shoestring Fries (optional Side)

1. Heat the oil to a temperature of 180°C – 190°C
2. Add the frozen Shoestring Fries and fry for 4-6 minutes.
3. Remove the fries from the oil and drain the excessive oil.
4. Ready to serve!