Risoles Ragout Ayam (Indonesian Chicken Ragout Rissoles)

Risoles Ragout Ayam (Indonesian Chicken Ragout Rissoles) is very popular in Indonesia & it is one of my favourite Snacks. The name Risoles is borrowed over from the traditional Portuguese rissole. The filling of Indonesian version is ragout with chicken, carrots, onion, potato & green onion; then wrapped in thin wrapper; covered with bread crumbs and then deep-fried. It`s easy to make but time consuming for the preparation. After you covered the rissoles with bread crumbs, it can be stored in freezer. You can serve Rissoles with mustard or bird's eye chilies. I’m sure you will find it delicious.

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 120 gr Wortel-potong dadu, 100 gr Terigu, ½ st Pala bubuk

• 8 gr Bawang putih-haluskan, 1 Daun bawang & 1 Seledri-iris

• 150 gr Kentang-potong kecil & rebus ½ matang, 2½ st Garam

• 2 st Terigu+6 st Air-untuk perekat, 250 ml Susu, 2½ st Gula

• 45 gr Bawang bombay-cincang, 150 ml Kaldu,60 gr Mentega

• 200 gr Ayam-potong kecil, 1 st Lada bubuk, Minyak goreng

Pelapis:

• 25 gr Terigu+100 gr Panko, 2 Telur-kocok

Bahan Kulit:

• 300 gr Terigu, 3 Telur, 50 gr Mentega-cairkan, 150 ml Air

• 400 ml Susu, 2 st Garam

Cara membuat

• Kulit: Campur hingga rata & halus semua bahan kulit. Psknan pan ukuran 20 cm, tuang adonan per 3 sm di pan, ratakan sambil diputar, buat dadar tipis. Ulangi hingga adonan habis. Akan didapatkan sekitar 26-27 lembar dadar.

• Tumis bawang putih, bombay & ayam dengan mentega hingga matang. Mskkan wortel, kentang, seledri, daun bawang & bumbu2. Tuangi susu & kaldu, aduk hingga mendidih. Beri terigu sedikit2 sambil diaduk hingga adonan menjadi padat. Biarkan adonan mendingin.

• Ltkkan 1 sm adonan di kulit, gulung, beri perekat, celup di telur, gulingkan di panir. Simpan di kulkas 1 jam, keluarkan, tunggu 15 menit.

• Panaskan minyak yang banyak diwajan, goreng risoles hingga kuning kecokelatan dengan api sedang.

Ingredients

• 120 gr Carrot & 200 gr Chicken fillet-diced, 2½ tsp Salt

• 150 gr Potato-small cut-boiled ½ done, 100 gr Flour, Oil

• 8 gr Garlic-grind, 45 gr Onion-chopped, 250 ml Milk

• 1 Green onion & 1 Celery-sliced, 1 tsp ground Pepper

• ½ tsp Nutmeg powder, 60 gr Butter, 150 ml Broth

• 2 tsp Flour+6 tsp Water-sealer, 2½ tsp Sugar

Coating:

• 25 gr Flour+100 gr Panko crumbs, 2 Eggs-beat

Wrapper ingredients:

• 300 gr Flour, 3 Eggs, 50 gr Butter-melted, 150 ml Water

• 2 tsp Salt, 400 ml Milk

Directions

• Wrapper: Combine all of the wrapper ingredients; beat until smooth without any lumps. Heat a 20 cm nonstick pan. Pour 3 tbsps of batter into the pan. Immediately swirl the pan so that batter covers the base completely. Make a thin omelette. Repeat the procedure for the rest of the batter. Makes about 26-27 wrappers.

• Sauté the garlic, onion & chicken with the butter until the chicken cooked. Add in the carrot, potato, celery, green onion & seasoning. Pour in milk & broth; stirring occasionally until it boiled. Add in the flour little by little; stir quickly until the batter thickens. Remove from the heat & allow the batter to cool down completely.

• Place 1 tbsp of the batter in the center of each wrapper. Fold both upper sides towards the middle over the filling. Fold one side in & then roll the wrapper up. Seal the end side with the sealer. Dip rissoles into beaten eggs & then coat them evenly with the bread crumbs mixture. Cover & keep them in refrigerator for 1 hour. Take it out & let it stand for 15 min before frying.

• Heat the oil over medium heat; deep fry the rissoles over medium heat until golden brown.

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