Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, risoles with chicken ragoet (creamy) filling - indonesian snack. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Risoles with chicken ragoet (creamy) filling - Indonesian Snack is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Risoles with chicken ragoet (creamy) filling - Indonesian Snack is something that I’ve loved my entire life. They’re nice and they look wonderful.
Indonesian Roll Snacks with Chicken Ragout Rissoles, one of the favourite of Indonesian snacks. This is certainly one of the most delicious of Indonesian appetizer. It's not difficult to make, it's only time consuming. You find Indonesian risoles filled with anything from ham and cheese, beef, curry flavored chicken, or my favorite: chicken ragout.
To begin with this recipe, we must first prepare a few components. You can have risoles with chicken ragoet (creamy) filling - indonesian snack using 28 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Risoles with chicken ragoet (creamy) filling - Indonesian Snack:
- Take Filling***
- Get 100 gr boil chicken cut square small/shredded
- Get 1-2 carrots cut small square (if you have)
- Get 2 tbsp shredded cheese (i used mix of mozarella n cheddar)
- Get 100 boil macaroni/ potato cut square small (I used potato can)
- Take 2 spring onions slices thinly
- Make ready 1/2 onion cut small square
- Take 2 tbp all purpose flour
- Make ready 150 ml milk
- Get 3 chillies slices (optional)
- Prepare 2 garlic slices (optional)
- Prepare 1/2 tsp white pepper
- Prepare 1/4 tsp nutmeg powder
- Take 1 tsp sweetener / sugar
- Get 1 tsp chicken powder knorr (optional)
- Prepare 1 tbsp condense milk (optional)
- Prepare 1/2 tsp salt (add if need it)
- Get 1 tbsp butter to fry
- Take Pancake/wrapper***
- Get 150 gr all purpose / cake flour
- Get 350 ml semi skimmed milk (add if need it)
- Get 2 eggs - medium
- Make ready 1/2 tsp salt
- Prepare 2 tbsp oil
- Take The finishing***
- Make ready 1/4 cup pancake butter
- Make ready 1 eggs
- Make ready Breadcrumbs or panko (I prefer breadcrumbs)
So, I thought of making one of my favourite Indonesian snack which is very well known as risoles. I made this snack before but with different filling (chicken bolognese and cheese) and… Take one rissole's skin then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.
Instructions to make Risoles with chicken ragoet (creamy) filling - Indonesian Snack:
- Filling: In a pan/wok, heat the butter till melted, and start frying the onion, garlic n chillies till fragrant.
- Put the flour little by little while mixing this then start pour the milk. Keep mixing. It wont be smooth, but its ok.
- Add the shredded chicken, carrots (if you have), spring onion. Also add the sugar, nutmeg, knorr, and salt. Dont put too much salt if you are using cheese. Put the potatoes. Last, put the shredded cheese, mix well then turn it off. Taste it. It should taste savoury with a bit of sweetness. Set aside.
- The pancake. In a bowl, put the flour and salt, mixed. Then put the rest of the ingredients. Stirred till smooth. I prefer to use mixer for this, as the pancake will be smooth. This batter should be watery/very thin.
- Start by heating a small pan (I used 15-20cm teflon). When its hot, turn it down to middle heat.
- Pour the batter (I used 1/4cup), and move it around so it cover all the surface (like you make crepes). If you thinks its not thin enough, add the milk
- Keep an eye on it. When you see its done (still white, dont let it go brown). Turn it over in a plate (it should be easily peel off when its done). We only need to cooked 1 side.
- Keep doing this till finish. I prefer to start filling everytime a pancake finish. So it still warm and easier to used.
- Finishing: put a pancake in plate or chopping board. Use a teaspoon to add the filling in the middle. And follow the picture. You basically making an envelope.
- Prepare the finishing. Use 2 separate bowl. For dipping (egg mix with batter) and for breadcrumbs.
- Put the risoles in the dipping with your left hand, move it to the breadcrumb bowl. Using your right hand, cover all areas with it. And put it aside. By using both hands, your risoles will stay dry.
- Do this to all the risoles. It is better to put in fridge about an hour or so before you fry them, as it will stick better, but its not a must. You can also leave it in fridge till a couple of day. (This can be freeze too).
- Frying: use pan and cover with oil, it should cover the risoles (or at least half of it). Heat it up and when its hot, turn it down just a bit.
- Start frying one side till its a bit brown, then fry the other side. It shouldn’t take long as its already cooked anyway. 1-2minutes of each side. And its done :) this can be eat on its own, or can be eat with chillies or sauces (example: dip in peanut sauce, chili sauce or my fave is mayonnaise mixed with chilly sauce (ABC brand).
Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Risol Isi Ragout Ayam (Chicken Ragout Rissoles ) There are ma ny rissoles recipe about. The skin and filling varies a lot.
So that’s going to wrap it up for this special food risoles with chicken ragoet (creamy) filling - indonesian snack recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
