Risoles Ragout Ayam: A Delicious Indonesian Snack
Risoles ragout ayam is a savory Indonesian treat that’s both delightful and satisfying. Featuring a crisp exterior and a creamy, flavorful chicken filling, this dish is perfect for a snack or appetizer. Here’s how you can recreate this culinary gem at home.
Ingredients
For the Wrapper:
- 150 grams all-purpose flour
- 1 tablespoon tapioca flour
- 400-500 ml of liquid (water, milk, or coconut milk)
- 1 teaspoon salt
- 1 large egg
- 3 tablespoons cooking oil
For the Ragout Filling:
- 200 grams minced chicken
- 1 carrot, diced
- 250 ml milk
- 2 tablespoons all-purpose flour
- 1/2 onion, finely chopped
- Optional: garlic powder
- 1 bunch of celery or green onions, chopped
- Salt and pepper to taste
For Coating and Frying:
- 1 egg, beaten
- Bread crumbs
- Oil for frying
Instructions
1. Prepare the Wrapper:
- In a mixing bowl, combine the all-purpose flour and tapioca flour. Gradually add the liquid (water, milk, or coconut milk) while stirring to create a smooth batter. Adjust the consistency to ensure it’s neither too thick nor too thin.
- Add the salt and egg to the batter, then mix until well combined. The batter should be smooth and free from lumps. For a finer texture, you can strain the batter.
- Heat a non-stick pan over medium heat. Pour 1 or 2 ladles of the batter into the pan and swirl to spread it evenly into a thin layer. Cook until the edges begin to lift and the surface is set but not dry. Carefully remove the wrapper and set it aside. Repeat with the remaining batter.
2. Prepare the Ragout Filling:
- Heat a little oil in a pan over medium heat. Sauté the chopped onion until fragrant.
- Add the minced chicken and cook, stirring until the chicken changes color.
- Add the diced carrot and continue to cook until tender.
- Season with salt and pepper. If using, add a pinch of garlic powder.
- Sprinkle in the flour and stir well to combine.
- Gradually pour in the milk, stirring constantly to prevent lumps. Cook until the mixture thickens and the milk reduces, leaving a creamy filling.
- Stir in the chopped celery or green onions and adjust seasoning as needed. Remove from heat and let cool slightly.
3. Assemble and Fry:
- Take one wrapper and place a spoonful of the ragout filling in the center. Fold the wrapper into an envelope shape, sealing the edges.
- Dip each filled risoles first in the beaten egg, then coat with bread crumbs.
- Heat oil in a pan over medium heat. Fry the risoles in batches, turning them once, until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking and minimal oil absorption.
Tips:
- Make sure to fill the wrappers while they are still warm for easier handling.
- If preparing the filling in advance, cool it completely before using.
- The batter should be thin enough to spread easily in the pan but not so thin that it tears during cooking.
- Fry the risoles in hot oil and only flip them once to achieve a crispy texture without excess oil absorption.
Enjoy these delicious risoles ragout ayam as a tasty snack or appetizer that brings a touch of Indonesian flavor to your table!
