Guide to Make Risoles with chicken ragoet (creamy) filling - Indonesian Snack

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, risoles with chicken ragoet (creamy) filling - indonesian snack. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Risoles with chicken ragoet (creamy) filling - Indonesian Snack is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Risoles with chicken ragoet (creamy) filling - Indonesian Snack is something which I have loved my whole life.

Steps to Make Risoles with chicken ragoet (creamy) filling - Indonesian Snack

To begin with this particular recipe, we must prepare a few components. You can cook risoles with chicken ragoet (creamy) filling - indonesian snack using 28 ingredients and 14 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Risoles with chicken ragoet (creamy) filling - Indonesian Snack:

1. Prepare Filling***
2. Make ready 100 gr boil chicken cut square small/shredded
3. Prepare 1-2 carrots cut small square (if you have)
4. Prepare 2 tbsp shredded cheese (i used mix of mozarella n cheddar)
5. Make ready 100 boil macaroni/ potato cut square small (I used potato can)
6. Take 2 spring onions slices thinly
7. Make ready 1/2 onion cut small square
8. Take 2 tbp all purpose flour
9. Get 150 ml milk
10. Take 3 chillies slices (optional)
11. Make ready 2 garlic slices (optional)
12. Get 1/2 tsp white pepper
13. Get 1/4 tsp nutmeg powder
14. Prepare 1 tsp sweetener / sugar
15. Get 1 tsp chicken powder knorr (optional)
16. Make ready 1 tbsp condense milk (optional)
17. Get 1/2 tsp salt (add if need it)
18. Make ready 1 tbsp butter to fry
19. Make ready Pancake/wrapper***
20. Prepare 150 gr all purpose / cake flour
21. Get 350 ml semi skimmed milk (add if need it)
22. Take 2 eggs - medium
23. Get 1/2 tsp salt
24. Prepare 2 tbsp oil
25. Get The finishing***
26. Get 1/4 cup pancake butter
27. Prepare 1 eggs
28. Take Breadcrumbs or panko (I prefer breadcrumbs)

Instructions

Instructions to make Risoles with chicken ragoet (creamy) filling - Indonesian Snack:

1. Filling: In a pan/wok, heat the butter till melted, and start frying the onion, garlic n chillies till fragrant.
2. Put the flour little by little while mixing this then start pour the milk. Keep mixing. It wont be smooth, but its ok.
3. Add the shredded chicken, carrots (if you have), spring onion. Also add the sugar, nutmeg, knorr, and salt. Dont put too much salt if you are using cheese. Put the potatoes. Last, put the shredded cheese, mix well then turn it off. Taste it. It should taste savoury with a bit of sweetness. Set aside.
4. The pancake. In a bowl, put the flour and salt, mixed. Then put the rest of the ingredients. Stirred till smooth. I prefer to use mixer for this, as the pancake will be smooth. This batter should be watery/very thin.
5. Start by heating a small pan (I used 15-20cm teflon). When its hot, turn it down to middle heat.
6. Pour the batter (I used 1/4cup), and move it around so it cover all the surface (like you make crepes). If you thinks its not thin enough, add the milk
7. Keep an eye on it. When you see its done (still white, dont let it go brown). Turn it over in a plate (it should be easily peel off when its done). We only need to cooked 1 side.
8. Keep doing this till finish. I prefer to start filling everytime a pancake finish. So it still warm and easier to used.
9. Finishing: put a pancake in plate or chopping board. Use a teaspoon to add the filling in the middle. And follow the picture. You basically making an envelope.
10. Prepare the finishing. Use 2 separate bowl. For dipping (egg mix with batter) and for breadcrumbs.
11. Put the risoles in the dipping with your left hand, move it to the breadcrumb bowl. Using your right hand, cover all areas with it. And put it aside. By using both hands, your risoles will stay dry.
12. Do this to all the risoles. It is better to put in fridge about an hour or so before you fry them, as it will stick better, but its not a must. You can also leave it in fridge till a couple of day. (This can be freeze too).
13. Frying: use pan and cover with oil, it should cover the risoles (or at least half of it). Heat it up and when its hot, turn it down just a bit.
14. Start frying one side till its a bit brown, then fry the other side. It shouldn’t take long as its already cooked anyway. 1-2minutes of each side. And its done :) this can be eat on its own, or can be eat with chillies or sauces (example: dip in peanut sauce, chili sauce or my fave is mayonnaise mixed with chilly sauce (ABC brand).

As simple as that Easiest Way to Make Risoles with chicken ragoet (creamy) filling - Indonesian Snack

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