Rissoles Recipe Indonesian

Indonesian Chicken Rissoles (Risol/Risoles Ayam)

WEBDec 13, 2013 · Melt butter in a pan and saute onions and garlic until fragrant and soft, about 3 minutes. Add the carrots, shredded chicken, …

Rating: 5/5(2)
1. Steam the chicken meat until cooked through, about 10-15 minutes. I like to steam versus boiling because by steaming, the meat doesn't taste bland. Save the juice for other use (It's good stuff). When it's cool enough to handle, shred the meat. Set aside
2. In a large mixing bowl, add in all-purpose flour, salt, sugar, and eggs. Stir to mix everything. Gradually add in the milk and stir to mix thoroughly. Lastly add in the melted butter. Important step: Strain the mixture to get rid of any lumps
3. Mix 1 Tbsp of all-purpose flour and water in a bowl. It should be a consistency of a thick paste. Lay one skin on a flat surface and spoon about 1 Tbsp of the filling, spread them in the middle of the skin (more towards your body). Fold the bottom part (the part near your body) and then the two sides and rolled it halfway and smear the paste on the remaining skin and fold over to seal. It will look a bit flatter after it's being wrapped. Continue with the rest of the skins and fillings
4. Prepare the coating by mixing flour, cornstarch, and water. It should be a thin paste consistency, but not too watery. You don't need to thaw the risoles

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Risoles (Indonesian Style of Rissole) Recipe Food.com

WEBApr 21, 2014 · A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or …

Rating: 5/5(5)
1. Make the wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.
2. Make the filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.
3. Make the Risoles: take one Risoles's wrapper 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. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.
4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

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Risoles Chicken Ragout (Risoles Ayam) Recipe

WEBJan 15, 2019 · Bring enough chicken broth or water to cover chicken to a boil over medium high in a medium size pot. Turn down heat and add …

Rating: 4.8/5(18)
1. Stir flour and salt with a fork in a large mixing bowl, add eggs and ½ cup of milk. Stir until combine. Pour the remaining of milk and whisk until smooth. Set aside.
2. Heat an 8” crepe pan over medium heat and melt a sliver of butter (or oil).
3. Ladle about ¼ cup batter into pan and swirl around until the bottom of pan is thoroughly coated with mixture. If there are holes, you can put some batter to patch. Cook for about 30-35 seconds each side. Continue until all remaining batter is gone and you should have about 12 wrappers.
4. Bring enough chicken broth or water to cover chicken to a boil over medium high in a medium size pot. Turn down heat and add chicken. Cover and simmer for about 20 minutes until cooked through. Remove chicken and reserve ¾ cup of liquid for ragout. Let chicken cool slightly then dice into ¼” pieces.

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