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.
Mode Masak
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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