RISOLES RAGOUT SNACK FOLDING IDEAS (RAMADAN SPESIAL)
Risoles Ragout Ayam
Chicken Ragout Risoles
Bahan
Bahan isian:
Bahan Kulit:
Bahan pencelup:
Cara Membuat
- Panaskan minyak goreng secukupnya di dalam wajan dengan api sedang.
- Tumis 4 siung bawang putih dan 7 siung bawang merah cincang bersama 1/4 sdt pala bubuk hingga harum dan matang.
- Masukkan 250 gr ayam giling, masak hingga berubah warna dan terpisah kecil-kecil.
- Masukkan 1 buah jagung manis yang sudah disisir dan 2 batang wortel parut kasar, aduk hingga matang.
- Masukkan 4 sdm tepung terigu lalu aduk hingga tercampur rata.
- Tuang 500 ml susu cair, lalu tambahkan 1/2 sdt lada bubuk, 1/2 sdt gula pasir, dan 1/2 sdt garam.
- Masak sambil terus diaduk hingga mendidih dan mengental.
- Masukkan 1 batang seledri iris halus, aduk rata, lalu matikan api dan sisihkan isian hingga dingin.
- Untuk kulitnya, campur 400 gr tepung terigu, 11 sdm susu bubuk, 1/2 sdt garam, 2 butir telur, dan 2 kuning telur.
- Tuang 900 ml air matang sedikit demi sedikit sambil diaduk hingga adonan halus dan licin, saring bila perlu.
- Panaskan teflon diameter 24 cm dengan api paling kecil, lalu tuang sekitar satu sendok sayur adonan sambil memutar teflon.
- Setelah pinggirannya melepas dan permukaannya tidak lengket, angkat kulit dan tumpuk agar tetap hangat dan lentur.
- Ambil selembar kulit, beri sekitar 1 sdm isian, rapikan dengan sendok, lipat membentuk amplop lalu gulung ke arah depan.
- Kocok 2 butir telur bersama 2 putih telur sisa untuk bahan pencelup, dan siapkan 250 gr tepung panir.
- Celupkan risoles ke kocokan telur lalu gulingkan ke tepung panir hingga seluruh permukaannya terselimuti.
- Jika tidak langsung digoreng, simpan di dalam wadah tertutup rapat di dalam freezer, bisa bertahan sekitar satu bulan.
- Panaskan minyak lalu goreng risoles hingga kuning keemasan sambil dibolak-balik agar matangnya merata.
- Angkat dan tiriskan risoles hingga minyaknya turun, lalu sajikan dengan saus sambal atau saus tomat.
Ingredients
Filling ingredients:
Wrapper ingredients:
Coating ingredients:
Steps
- Heat enough cooking oil in a pan over medium heat.
- Saute 4 chopped garlic cloves and 7 chopped shallots with 1/4 tsp ground nutmeg until fragrant and cooked.
- Add 250 g ground chicken and cook until it changes colour and breaks into small pieces.
- Add the kernels of 1 sweet corn cob and 2 coarsely grated carrots, stirring until cooked.
- Add 4 tbsp wheat flour then stir until evenly combined.
- Pour in 500 ml milk, then add 1/2 tsp ground pepper, 1/2 tsp sugar, and 1/2 tsp salt.
- Cook while stirring constantly until it boils and thickens.
- Add 1 finely sliced celery stalk, stir, then turn off the heat and set the filling aside to cool.
- For the wrappers, combine 400 g wheat flour, 11 tbsp milk powder, 1/2 tsp salt, 2 eggs, and 2 egg yolks.
- Pour in 900 ml boiled water a little at a time while stirring until the batter is smooth, straining it if needed.
- Heat a 24 cm non stick pan over the lowest heat, then pour in about one ladle of batter while swirling the pan.
- Once the edges lift and the surface is no longer sticky, remove the wrapper and stack them so they stay warm and pliable.
- Take a wrapper, add about 1 tbsp of filling, tidy it with a spoon, fold it into an envelope, then roll it forward.
- Beat 2 eggs with the 2 leftover egg whites for the dipping mixture, and prepare 250 g breadcrumbs.
- Dip the risoles in the beaten egg then roll them in breadcrumbs until fully coated.
- If you are not frying them right away, keep them in a sealed container in the freezer for about one month.
- Heat oil then fry the risoles until golden, turning them so they cook evenly.
- Lift out and drain the risoles, then serve them with chilli sauce or tomato sauce.
Cook Mode
RISOLES RAGOUT SNACK FOLDING IDEAS (RAMADAN SPESIAL)
RISOLES RAGOUT SNACK FOLDING IDEAS (RAMADAN SPESIAL)
Bahan
Bahan isian:
Bahan Kulit:
Bahan pencelup:
Cara Membuat
- Panaskan minyak goreng secukupnya di dalam wajan dengan api sedang.
- Tumis 4 siung bawang putih dan 7 siung bawang merah cincang bersama 1/4 sdt pala bubuk hingga harum dan matang.
- Masukkan 250 gr ayam giling, masak hingga berubah warna dan terpisah kecil-kecil.
- Masukkan 1 buah jagung manis yang sudah disisir dan 2 batang wortel parut kasar, aduk hingga matang.
- Masukkan 4 sdm tepung terigu lalu aduk hingga tercampur rata.
- Tuang 500 ml susu cair, lalu tambahkan 1/2 sdt lada bubuk, 1/2 sdt gula pasir, dan 1/2 sdt garam.
- Masak sambil terus diaduk hingga mendidih dan mengental.
- Masukkan 1 batang seledri iris halus, aduk rata, lalu matikan api dan sisihkan isian hingga dingin.
- Untuk kulitnya, campur 400 gr tepung terigu, 11 sdm susu bubuk, 1/2 sdt garam, 2 butir telur, dan 2 kuning telur.
- Tuang 900 ml air matang sedikit demi sedikit sambil diaduk hingga adonan halus dan licin, saring bila perlu.
- Panaskan teflon diameter 24 cm dengan api paling kecil, lalu tuang sekitar satu sendok sayur adonan sambil memutar teflon.
- Setelah pinggirannya melepas dan permukaannya tidak lengket, angkat kulit dan tumpuk agar tetap hangat dan lentur.
- Ambil selembar kulit, beri sekitar 1 sdm isian, rapikan dengan sendok, lipat membentuk amplop lalu gulung ke arah depan.
- Kocok 2 butir telur bersama 2 putih telur sisa untuk bahan pencelup, dan siapkan 250 gr tepung panir.
- Celupkan risoles ke kocokan telur lalu gulingkan ke tepung panir hingga seluruh permukaannya terselimuti.
- Jika tidak langsung digoreng, simpan di dalam wadah tertutup rapat di dalam freezer, bisa bertahan sekitar satu bulan.
- Panaskan minyak lalu goreng risoles hingga kuning keemasan sambil dibolak-balik agar matangnya merata.
- Angkat dan tiriskan risoles hingga minyaknya turun, lalu sajikan dengan saus sambal atau saus tomat.
Ingredients
Filling ingredients:
Wrapper ingredients:
Coating ingredients:
Steps
- Heat enough cooking oil in a pan over medium heat.
- Saute 4 chopped garlic cloves and 7 chopped shallots with 1/4 tsp ground nutmeg until fragrant and cooked.
- Add 250 g ground chicken and cook until it changes colour and breaks into small pieces.
- Add the kernels of 1 sweet corn cob and 2 coarsely grated carrots, stirring until cooked.
- Add 4 tbsp wheat flour then stir until evenly combined.
- Pour in 500 ml milk, then add 1/2 tsp ground pepper, 1/2 tsp sugar, and 1/2 tsp salt.
- Cook while stirring constantly until it boils and thickens.
- Add 1 finely sliced celery stalk, stir, then turn off the heat and set the filling aside to cool.
- For the wrappers, combine 400 g wheat flour, 11 tbsp milk powder, 1/2 tsp salt, 2 eggs, and 2 egg yolks.
- Pour in 900 ml boiled water a little at a time while stirring until the batter is smooth, straining it if needed.
- Heat a 24 cm non stick pan over the lowest heat, then pour in about one ladle of batter while swirling the pan.
- Once the edges lift and the surface is no longer sticky, remove the wrapper and stack them so they stay warm and pliable.
- Take a wrapper, add about 1 tbsp of filling, tidy it with a spoon, fold it into an envelope, then roll it forward.
- Beat 2 eggs with the 2 leftover egg whites for the dipping mixture, and prepare 250 g breadcrumbs.
- Dip the risoles in the beaten egg then roll them in breadcrumbs until fully coated.
- If you are not frying them right away, keep them in a sealed container in the freezer for about one month.
- Heat oil then fry the risoles until golden, turning them so they cook evenly.
- Lift out and drain the risoles, then serve them with chilli sauce or tomato sauce.
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