JAJANAN PASAR FAVORIT ! RESEP KULIT RISOLES RAGOUT !
KULIT RISOLES
Risoles Skin with Chicken Ragout Filling
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang bawang bombay dan bawang putih; potong kentang dan wortel kotak-kotak kecil.
- Suwir-suwir dada ayam yang sudah direbus dengan daun salam dan sedikit garam.
- Tumis bawang bombay dan bawang putih dengan sedikit minyak, masukkan wortel terlebih dahulu (karena lebih lama empuknya), lalu kentang.
- Masukkan ayam suwir dan daun bawang, bumbui dengan garam, pala bubuk, kaldu jamur, dan lada putih.
- Tambahkan air, masak hingga wortel dan kentang mulai lunak, lalu matikan api dan pindahkan ke wadah lain.
- Buat roux: lelehkan mentega tawar, masukkan tepung terigu, masak hingga bau tepungnya hilang dan wangi.
- Masukkan susu, masak sambil diaduk hingga kental, lalu masukkan campuran ayam dan sayur tadi, tambahkan air/kaldu secukupnya, masak hingga teksturnya kental seperti ragout, lalu pindahkan ke tray dan biarkan dingin.
- Untuk kulit, campur tepung terigu, tepung tapioka, kaldu jamur, garam, telur, minyak goreng, dan air, aduk rata, lalu saring adonan agar tidak ada gumpalan.
- Panaskan wajan anti lengket, olesi tipis dengan minyak menggunakan tisu, lalu tuang adonan kulit tipis-tipis sekitar 3/4 ladle.
- Masak hingga pinggirannya kering dan mengkerut, tanda kulit sudah matang, lalu angkat.
- Isi kulit dengan sekitar 2 sendok makan ragout, lipat membentuk amplop hingga rapat.
- Celupkan risoles ke dalam kocokan telur, lalu balur dengan tepung roti.
- Goreng dalam minyak panas (jangan terlalu ramai sekaligus) hingga berwarna golden brown, angkat dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mince the onion and garlic; cut the potato and carrot into small cubes.
- Shred the chicken breast that has already been boiled with bay leaf and a little salt.
- Sauté the onion and garlic in a little oil, add the carrot first (since it takes longer to soften), then add the potato.
- Add the shredded chicken and scallion, season with salt, ground nutmeg, mushroom bouillon, and white pepper.
- Add water, cook until the carrot and potato start to soften, then turn off the heat and transfer to another dish.
- Make a roux: melt unsalted butter, add flour, and cook until the raw flour smell is gone and it turns fragrant.
- Add the milk, cook while stirring until thickened, then add the chicken and vegetable mixture back in, add water/stock as needed, and cook until it reaches a thick ragout consistency, then transfer to a tray and let it cool.
- For the skin, mix the flour, tapioca starch, mushroom bouillon, salt, egg, oil, and water, stir well, then strain the batter to remove lumps.
- Heat a non-stick pan, lightly oil it with a paper towel, then pour a thin layer of batter, about 3/4 ladle.
- Cook until the edges dry out and curl up, a sign the skin is done, then remove.
- Fill the skin with about 2 tbsp of ragout, fold into an envelope shape until sealed.
- Dip the risoles into beaten egg, then coat with breadcrumbs.
- Deep-fry in plenty of hot oil (not too many at once) until golden brown, then remove and drain.
Cook Mode
KULIT RISOLES
Risoles Skin with Chicken Ragout Filling
JAJANAN PASAR FAVORIT ! RESEP KULIT RISOLES RAGOUT !
JAJANAN PASAR FAVORIT ! RESEP KULIT RISOLES RAGOUT !
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang bawang bombay dan bawang putih; potong kentang dan wortel kotak-kotak kecil.
- Suwir-suwir dada ayam yang sudah direbus dengan daun salam dan sedikit garam.
- Tumis bawang bombay dan bawang putih dengan sedikit minyak, masukkan wortel terlebih dahulu (karena lebih lama empuknya), lalu kentang.
- Masukkan ayam suwir dan daun bawang, bumbui dengan garam, pala bubuk, kaldu jamur, dan lada putih.
- Tambahkan air, masak hingga wortel dan kentang mulai lunak, lalu matikan api dan pindahkan ke wadah lain.
- Buat roux: lelehkan mentega tawar, masukkan tepung terigu, masak hingga bau tepungnya hilang dan wangi.
- Masukkan susu, masak sambil diaduk hingga kental, lalu masukkan campuran ayam dan sayur tadi, tambahkan air/kaldu secukupnya, masak hingga teksturnya kental seperti ragout, lalu pindahkan ke tray dan biarkan dingin.
- Untuk kulit, campur tepung terigu, tepung tapioka, kaldu jamur, garam, telur, minyak goreng, dan air, aduk rata, lalu saring adonan agar tidak ada gumpalan.
- Panaskan wajan anti lengket, olesi tipis dengan minyak menggunakan tisu, lalu tuang adonan kulit tipis-tipis sekitar 3/4 ladle.
- Masak hingga pinggirannya kering dan mengkerut, tanda kulit sudah matang, lalu angkat.
- Isi kulit dengan sekitar 2 sendok makan ragout, lipat membentuk amplop hingga rapat.
- Celupkan risoles ke dalam kocokan telur, lalu balur dengan tepung roti.
- Goreng dalam minyak panas (jangan terlalu ramai sekaligus) hingga berwarna golden brown, angkat dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mince the onion and garlic; cut the potato and carrot into small cubes.
- Shred the chicken breast that has already been boiled with bay leaf and a little salt.
- Sauté the onion and garlic in a little oil, add the carrot first (since it takes longer to soften), then add the potato.
- Add the shredded chicken and scallion, season with salt, ground nutmeg, mushroom bouillon, and white pepper.
- Add water, cook until the carrot and potato start to soften, then turn off the heat and transfer to another dish.
- Make a roux: melt unsalted butter, add flour, and cook until the raw flour smell is gone and it turns fragrant.
- Add the milk, cook while stirring until thickened, then add the chicken and vegetable mixture back in, add water/stock as needed, and cook until it reaches a thick ragout consistency, then transfer to a tray and let it cool.
- For the skin, mix the flour, tapioca starch, mushroom bouillon, salt, egg, oil, and water, stir well, then strain the batter to remove lumps.
- Heat a non-stick pan, lightly oil it with a paper towel, then pour a thin layer of batter, about 3/4 ladle.
- Cook until the edges dry out and curl up, a sign the skin is done, then remove.
- Fill the skin with about 2 tbsp of ragout, fold into an envelope shape until sealed.
- Dip the risoles into beaten egg, then coat with breadcrumbs.
- Deep-fry in plenty of hot oil (not too many at once) until golden brown, then remove and drain.
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