RISOL RAGOUT AYAM CREAMY| KULIT RISOL LENTUR ANTI SOBEK
Risoles Ragout Ayam
Creamy Chicken Ragout Risoles
Bahan
Bahan Isian:
Cara Membuat
- Rebus 500 gr daging dada ayam bersama 3 lembar daun salam sekitar 15 menit sampai lembut, lalu angkat dan simpan air rebusannya.
- Suwir daging ayam dengan chopper, mixer, atau tangan.
- Lelehkan margarin secukupnya di dalam panci, masukkan 1 siung bawang bombay yang dipotong kotak kecil dan 7 siung bawang putih parut, lalu tumis sampai harum.
- Masukkan 500 gr kentang potong kotak kecil dan 250 gr wortel lalu aduk sampai tercampur rata.
- Tuang sekitar 500 ml air kaldu sisa rebusan ayam, tambahkan 1 1/2 sdt garam, 1/4 sdt pala bubuk, 1 sdt kaldu bubuk, dan 1/2 sdt lada bubuk, aduk rata, lalu masak sampai wortel dan kentangnya lembut.
- Masukkan 80 gr tepung terigu dan 2 batang daun seledri yang telah diiris halus lalu lanjut aduk sampai tercampur rata.
- Masukkan ayam suwir dan 200 ml susu cair, aduk rata, lalu lanjut masak sampai mendidih dan tanak, dan koreksi rasanya.
- Untuk kulit, campur 750 gr tepung terigu, 75 gr tepung tapioka, 1 sdt kaldu bubuk, 1 sdt garam, 2 butir telur, dan 1500 ml air putih, lalu aduk sampai adonannya halus, licin, dan tidak bergumpal.
- Masukkan 60 gr atau sekitar 6 sdm minyak goreng lalu lanjut aduk sampai tercampur rata, dan saring adonan bila masih ada yang bergumpal.
- Panaskan wajan anti lengket dengan api kecil, celupkan wajan ke dalam adonan, lalu masak sampai bagian pinggiran kulitnya mulai melepas dari wajan.
- Lepaskan kulit dari wajan dan tumpuk supaya tetap lembab, lalu lanjut masak sisa adonan sampai dapat sekitar 40 lembar kulit dan sisakan adonan untuk bahan celupan.
- Ambil satu lembar kulit, beri sekitar 1 sdm isian, lalu lipat dan gulung seperti membuat kue dadar sampai seluruh kulit selesai diberi isian.
- Celupkan risol ke dalam adonan yang telah disisihkan lalu balurkan ke dalam tepung roti.
- Panaskan minyak di dalam panci dengan api sedang, masukkan risol secukupnya, lalu goreng sambil dibolak-balik sampai warnanya kuning keemasan.
- Angkat dan tiriskan risol dari minyak lalu sajikan.
Ingredients
Filling Ingredients:
Steps
- Boil 500 g chicken breast with 3 bay leaves for about 15 minutes until tender, then lift it out and keep the cooking liquid.
- Shred the chicken with a chopper, a mixer, or by hand.
- Melt enough margarine in a pot, add 1 onion cut into small cubes and 7 grated cloves of garlic, then fry until fragrant.
- Add 500 g potato cut into small cubes and 250 g carrot, then stir until evenly combined.
- Pour in about 500 ml of the reserved chicken stock, add 1 1/2 tsp salt, 1/4 tsp ground nutmeg, 1 tsp bouillon powder, and 1/2 tsp ground pepper, stir well, then cook until the carrot and potato are tender.
- Add 80 g all-purpose flour and 2 finely sliced celery stalks, then keep stirring until evenly combined.
- Add the shredded chicken and 200 ml liquid milk, stir well, then keep cooking until it boils and thickens, and adjust the seasoning.
- For the wrappers, mix 750 g all-purpose flour, 75 g tapioca starch, 1 tsp bouillon powder, 1 tsp salt, 2 eggs, and 1500 ml water, then stir until the batter is smooth, silky, and lump free.
- Add 60 g, about 6 tbsp, of cooking oil and keep stirring until evenly combined, then strain the batter if any lumps remain.
- Heat a non-stick pan over low heat, dip the pan into the batter, then cook until the edges of the wrapper start to lift away from the pan.
- Peel the wrapper off the pan and stack the wrappers so they stay moist, then keep cooking until you have about 40 wrappers, saving some batter for dipping.
- Take one wrapper, add about 1 tbsp of filling, then fold and roll it the way you would a crepe, until every wrapper is filled.
- Dip the risoles into the reserved batter, then coat them in breadcrumbs.
- Heat oil in a pot over medium heat, add a batch of risoles, then fry, turning them, until golden.
- Lift out and drain the risoles, then serve.
Cook Mode
RISOL RAGOUT AYAM CREAMY| KULIT RISOL LENTUR ANTI SOBEK
RISOL RAGOUT AYAM CREAMY| KULIT RISOL LENTUR ANTI SOBEK
Bahan
Bahan Isian:
Cara Membuat
- Rebus 500 gr daging dada ayam bersama 3 lembar daun salam sekitar 15 menit sampai lembut, lalu angkat dan simpan air rebusannya.
- Suwir daging ayam dengan chopper, mixer, atau tangan.
- Lelehkan margarin secukupnya di dalam panci, masukkan 1 siung bawang bombay yang dipotong kotak kecil dan 7 siung bawang putih parut, lalu tumis sampai harum.
- Masukkan 500 gr kentang potong kotak kecil dan 250 gr wortel lalu aduk sampai tercampur rata.
- Tuang sekitar 500 ml air kaldu sisa rebusan ayam, tambahkan 1 1/2 sdt garam, 1/4 sdt pala bubuk, 1 sdt kaldu bubuk, dan 1/2 sdt lada bubuk, aduk rata, lalu masak sampai wortel dan kentangnya lembut.
- Masukkan 80 gr tepung terigu dan 2 batang daun seledri yang telah diiris halus lalu lanjut aduk sampai tercampur rata.
- Masukkan ayam suwir dan 200 ml susu cair, aduk rata, lalu lanjut masak sampai mendidih dan tanak, dan koreksi rasanya.
- Untuk kulit, campur 750 gr tepung terigu, 75 gr tepung tapioka, 1 sdt kaldu bubuk, 1 sdt garam, 2 butir telur, dan 1500 ml air putih, lalu aduk sampai adonannya halus, licin, dan tidak bergumpal.
- Masukkan 60 gr atau sekitar 6 sdm minyak goreng lalu lanjut aduk sampai tercampur rata, dan saring adonan bila masih ada yang bergumpal.
- Panaskan wajan anti lengket dengan api kecil, celupkan wajan ke dalam adonan, lalu masak sampai bagian pinggiran kulitnya mulai melepas dari wajan.
- Lepaskan kulit dari wajan dan tumpuk supaya tetap lembab, lalu lanjut masak sisa adonan sampai dapat sekitar 40 lembar kulit dan sisakan adonan untuk bahan celupan.
- Ambil satu lembar kulit, beri sekitar 1 sdm isian, lalu lipat dan gulung seperti membuat kue dadar sampai seluruh kulit selesai diberi isian.
- Celupkan risol ke dalam adonan yang telah disisihkan lalu balurkan ke dalam tepung roti.
- Panaskan minyak di dalam panci dengan api sedang, masukkan risol secukupnya, lalu goreng sambil dibolak-balik sampai warnanya kuning keemasan.
- Angkat dan tiriskan risol dari minyak lalu sajikan.
Ingredients
Filling Ingredients:
Steps
- Boil 500 g chicken breast with 3 bay leaves for about 15 minutes until tender, then lift it out and keep the cooking liquid.
- Shred the chicken with a chopper, a mixer, or by hand.
- Melt enough margarine in a pot, add 1 onion cut into small cubes and 7 grated cloves of garlic, then fry until fragrant.
- Add 500 g potato cut into small cubes and 250 g carrot, then stir until evenly combined.
- Pour in about 500 ml of the reserved chicken stock, add 1 1/2 tsp salt, 1/4 tsp ground nutmeg, 1 tsp bouillon powder, and 1/2 tsp ground pepper, stir well, then cook until the carrot and potato are tender.
- Add 80 g all-purpose flour and 2 finely sliced celery stalks, then keep stirring until evenly combined.
- Add the shredded chicken and 200 ml liquid milk, stir well, then keep cooking until it boils and thickens, and adjust the seasoning.
- For the wrappers, mix 750 g all-purpose flour, 75 g tapioca starch, 1 tsp bouillon powder, 1 tsp salt, 2 eggs, and 1500 ml water, then stir until the batter is smooth, silky, and lump free.
- Add 60 g, about 6 tbsp, of cooking oil and keep stirring until evenly combined, then strain the batter if any lumps remain.
- Heat a non-stick pan over low heat, dip the pan into the batter, then cook until the edges of the wrapper start to lift away from the pan.
- Peel the wrapper off the pan and stack the wrappers so they stay moist, then keep cooking until you have about 40 wrappers, saving some batter for dipping.
- Take one wrapper, add about 1 tbsp of filling, then fold and roll it the way you would a crepe, until every wrapper is filled.
- Dip the risoles into the reserved batter, then coat them in breadcrumbs.
- Heat oil in a pot over medium heat, add a batch of risoles, then fry, turning them, until golden.
- Lift out and drain the risoles, then serve.
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