Risoles with Chicken Ragout: A Delightful Indonesian Treat
Risoles, a beloved Indonesian snack, are crispy, golden rolls filled with a savory chicken ragout. This recipe provides a delightful experience with its creamy, flavorful filling encased in a light, crispy shell. Perfect as a snack or appetizer, risoles are often enjoyed at gatherings or as a comforting treat. Here’s a detailed guide to making these delectable rolls from scratch, including both the creamy chicken filling and the crispy outer layer.
Ingredients:
For the Risoles Wrapper:
- 250 grams all-purpose flour
- 3 tablespoons tapioca flour
- 1 large egg
- 750 milliliters water
- 3 tablespoons vegetable oil
- 1 teaspoon salt
For the Chicken Ragout Filling:
- 250 grams chicken breast
- 250 grams potatoes, peeled and diced
- 250 grams carrots, peeled and diced
- 250 milliliters milk
- 1 medium onion, thinly sliced and coarsely chopped
- 2 tablespoons all-purpose flour mixed with 2 tablespoons cornstarch and enough water to form a slurry
- 1/2 teaspoon ground nutmeg
- Seasoning (such as Royco or other seasoning powders)
- 75 grams grated cheese (adjust to taste)
For Coating:
- 1 large egg, beaten with 2 tablespoons water
- Breadcrumbs, enough to coat the risoles
Instructions:
Preparing the Chicken Ragout Filling:
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Cook the Chicken: Boil the chicken breast in water until tender. Once cooked, remove the chicken, let it cool, and shred it into small pieces. Set aside.
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Prepare the Vegetables: While the chicken cools, peel and dice the potatoes and carrots. Boil them until tender, then drain and set aside.
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Sauté Onions: In a pan, heat a little oil and sauté the chopped onions until fragrant and softened.
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Combine Ingredients: Add the shredded chicken to the sautéed onions and mix well. Incorporate the boiled potatoes and carrots, then stir to combine.
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Make the Sauce: Pour in the milk and stir until well combined. Season with Royco or your preferred seasoning, and add ground nutmeg. Mix thoroughly.
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Thicken the Sauce: Slowly add the flour-cornstarch slurry to the pan, stirring continuously until the mixture thickens and starts to bubble. Once thickened, remove from heat.
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Add Cheese: Stir in the grated cheese until melted and well mixed. Set the filling aside to cool.
Preparing the Risoles Wrapper:
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Mix the Batter: In a large bowl, combine the all-purpose flour, tapioca flour, egg, and salt. Gradually add water while whisking to create a smooth batter. If needed, strain the batter to remove lumps.
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Cook the Wrappers: Heat a non-stick skillet (about 18 cm in diameter) over medium heat. Pour a ladleful of batter into the pan, spreading it out evenly to form a thin crepe. Cook until the surface is set and no longer shiny, then flip to cook briefly on the other side. Transfer the cooked wrapper to a plate or baking sheet to cool. Repeat with the remaining batter.
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Assemble the Risoles: Once the wrappers are cool, place a spoonful of the chicken ragout filling in the center of each wrapper. Fold the sides over the filling and then roll up to enclose the filling completely.
Coating and Frying:
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Prepare the Coating: In a bowl, combine the beaten egg with water. Place the breadcrumbs in a separate dish.
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Coat the Risoles: Dip each risoles roll in the egg mixture, then roll in the breadcrumbs to coat thoroughly.
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Chill: Place the coated risoles on a baking sheet and refrigerate for at least 30 minutes to allow the coating to set.
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Fry: Heat oil in a deep pan or fryer to 180°C (350°F). Fry the risoles in batches until golden and crispy. Remove from oil and drain on paper towels.
Tips and Serving:
- Storage: To extend shelf life, consider freezing the risoles before frying. They can be fried from frozen directly for a quick snack.
- Flavor: Adjust the seasoning to your taste. Adding herbs or spices can elevate the flavor of the filling.
- Serving: Serve the risoles hot with your favorite dipping sauce or as a standalone snack.
Enjoy the rich, creamy goodness of homemade risoles with chicken ragout—a comforting treat that’s sure to please any palate!
