Risoles Ragout

Rissole is a snack food in Indonesia, where they are called risoles (pronounced ‘riss-ol-less’). The skin is made from batter in the same fashion as a flat crepes. They are commonly filled with bechamel, chicken, and diced vegetables – including carrot, celery, common beans and potato. The filling is wrapped inside the skin, then the package is rolled upon breadcrumbs and fried in ample amounts of hot cooking oil.

I N G R E D I E N T S

F I L L I N G

  • 500gr Minced Chicken
  • Green Beans
  • Carrots cut dice
  • Minced Garlic
  • Minced Onions
  • 1/2tsp nutmeg powder
  • 2tbsp condensed milk
  • 2-3tbsp All Purpose Flour
  • Chicken Powder
  • Salt
  • Pepper
  • Milk

R I S O L E S K I N S

  • 125gr All purpose four
  • 50ml water
  • 200ml milk
  • 1tsp salt
  • 1egg

D I P P I N G

  • 2eggs
  • 500gr breadcrumbs
  • chicken powder

H O W T O P R E P A R E

C H I C K E N R A G O U T

  • Melt margarin then stir fry garlic and onions.
  • Add in the chicken then fry for a while then add in beans and carrots
  • Add flour , stir well then add milk
  • Add salt, pepper, chicken powder and nutmeg. You will get very creamy filling.

R I S O L E S K I N S

  • Combine flour, egg, salt, water & milk
  • Mix everything well and no lumps, the batter will almost look like pancake batter but more thinner
  • Warm your pan and fry them like pancake
  • Put aside wait until cool

F I N A L

  • Take a rissole skins and fill it with the chicken ragout, fold.
  • Dip the rissole into the egg batter and coat with breadcrumbs mixed with chicken powder
  • Fry them in a hot oil until golden brown.
  • Served with Sambal ABC

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