Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, risoles with chicken ragoet (creamy) filling - indonesian snack. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Risoles with chicken ragoet (creamy) filling - Indonesian Snack is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Risoles with chicken ragoet (creamy) filling - Indonesian Snack is something which I’ve loved my whole life.
You find Indonesian risoles filled with anything from ham and cheese, beef, curry flavored chicken, or my favorite: chicken ragout. It is then breaded and deep fried until the outer skin is golden brown and crispy while the ragout inside stays soft and creamy. 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.
To begin with this recipe, we have to prepare a few ingredients. You can have risoles with chicken ragoet (creamy) filling - indonesian snack using 28 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Risoles with chicken ragoet (creamy) filling - Indonesian Snack:
- Get Filling***
- Make ready 100 gr boil chicken cut square small/shredded
- Make ready 1-2 carrots cut small square (if you have)
- Make ready 2 tbsp shredded cheese (i used mix of mozarella n cheddar)
- Make ready 100 boil macaroni/ potato cut square small (I used potato can)
- Get 2 spring onions slices thinly
- Make ready 1/2 onion cut small square
- Make ready 2 tbp all purpose flour
- Make ready 150 ml milk
- Get 3 chillies slices (optional)
- Prepare 2 garlic slices (optional)
- Get 1/2 tsp white pepper
- Take 1/4 tsp nutmeg powder
- Make ready 1 tsp sweetener / sugar
- Make ready 1 tsp chicken powder knorr (optional)
- Take 1 tbsp condense milk (optional)
- Prepare 1/2 tsp salt (add if need it)
- Prepare 1 tbsp butter to fry
- Get Pancake/wrapper***
- Prepare 150 gr all purpose / cake flour
- Prepare 350 ml semi skimmed milk (add if need it)
- Prepare 2 eggs - medium
- Get 1/2 tsp salt
- Get 2 tbsp oil
- Prepare The finishing***
- Make ready 1/4 cup pancake butter
- Prepare 1 eggs
- Take Breadcrumbs or panko (I prefer breadcrumbs)
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. The ragout we know is usually chicken or beef with vegetable with very thick clear or creamy sauce seasoned with pepper and nutmeg. While the stir-fried vegetables filling is more Indonesian-ish.
Steps 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).
The ragout we know is usually chicken or beef with vegetable with very thick clear or creamy sauce seasoned with pepper and nutmeg. While the stir-fried vegetables filling is more Indonesian-ish. The filling is made by stirred shallot and garlic, added with vegetables like chopped string bean and carrot, and maybe chicken or beef, also. Risoles is a famous savory snack in Indonesia. It looks similar to spring rolls but the inside is filled with chicken or beef ragout.
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 reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
