What is risoles in English actually? Nevermind. This is one of my favorite snack ever! One day my husband got an afternoon tea invitation with his professor and he asked me to make an Indonesian specialty. A snack specialty. I chose risoles because the ragout filling tastes like some kind of chicken carbonara sauce. I guess ragout itself was a western food, no?
Although it took a little while to prepare this snack but i could say i was proud of this Holleberg made risoles. Here goes the recipe: for 15 pcs.
RAGOUT FILLING
1/2 kg chicken breast fillet
200 gr carrot, cut in small dice
200 gr sweet corn (i used canned sweet corn)
2 rounds onion, cut in dice
4 cloves of garlic, ground
50 gr cheddar blocks
750 ml milk
500 ml water
4 spoons of tapioca starch or corn starch, diluted in milk (this is gonna be the thickening agent. If you like to use wheat flour instead of cornstarch, make it 250 gr)
chicken stock blocks
salt, sugar, pepper
RISOLES WRAPPING
(Pardon my English. Still looking for any better translation for the Indonesian 'kulit risoles', hehehe)
250 gr wheat flour
3 eggs
500 ml milk
salt and a pinch of sugar
a bowl of fine bread crumbs
2 eggs, battered.
a bowl of fine bread crumbs
2 eggs, battered.
vegetable oil for deep frying
The best way to start making this snack is by preparing your wrappers first. If in the process you somewhat need to cancel finishing this, you can save your wrappers for another purpose. Probably for lumpia.
Mix 500 ml milk with 250 gr of wheat flour and whisk evenly. Put eggs in and season to taste. Heat a flat pan and pour the liquid to make a kind of thin crepe. Do this to all of the mixture and let it set.
Meanwhile, cut chicken breast fillet into a fist size chunk and bring it to boil with 500 ml water. This is gonna be your stock base. Add chicken stock blocks and let it cool down a bit. Take chicken out and cut them into dices.
In a large saucepan, saute sliced onion together with chopped garlic and make it a little caramelized. Don't make it too brown though. If you use wheat flour as thickening agent, pour the flour now and stir quickly. Add diced carrot, corn, cheddar blocks, and diced chicken breast. Stir evenly. Pour milk and chicken stock into the pan, and cook them together until it gets thick. If you use corn/tapioca starch as thickener, you might add them (diluted in milk) after the liquid mixture starts to boil. Let it set.
After ragout and wrappers are done, it's time to do the rollings.
Prepare your crepe. Put one two spoonful of ragout filling in the middle and wrap it like an envelope. Roll it into battered egg and cover it with breadcrumb. Do it until you finish all wrappers and fillings. You can put them in fridge for a night before frying, but it is also OK to fry it directly after you've done rolling. Prepare vegetable oil and heat it up a large cooking bowl. Deep fry your risoles until it gets a nice golden brown color.
Voila, smakelijk eten!
Mix 500 ml milk with 250 gr of wheat flour and whisk evenly. Put eggs in and season to taste. Heat a flat pan and pour the liquid to make a kind of thin crepe. Do this to all of the mixture and let it set.
Meanwhile, cut chicken breast fillet into a fist size chunk and bring it to boil with 500 ml water. This is gonna be your stock base. Add chicken stock blocks and let it cool down a bit. Take chicken out and cut them into dices.
In a large saucepan, saute sliced onion together with chopped garlic and make it a little caramelized. Don't make it too brown though. If you use wheat flour as thickening agent, pour the flour now and stir quickly. Add diced carrot, corn, cheddar blocks, and diced chicken breast. Stir evenly. Pour milk and chicken stock into the pan, and cook them together until it gets thick. If you use corn/tapioca starch as thickener, you might add them (diluted in milk) after the liquid mixture starts to boil. Let it set.
After ragout and wrappers are done, it's time to do the rollings.
Prepare your crepe. Put one two spoonful of ragout filling in the middle and wrap it like an envelope. Roll it into battered egg and cover it with breadcrumb. Do it until you finish all wrappers and fillings. You can put them in fridge for a night before frying, but it is also OK to fry it directly after you've done rolling. Prepare vegetable oil and heat it up a large cooking bowl. Deep fry your risoles until it gets a nice golden brown color.
Voila, smakelijk eten!
No comments:
Post a Comment