Indonesian Roll Snacks with Chicken Ragout
Rissoles, one of the favourite of Indonesian snacks.
This is certainly one of the most delicious of Indonesian appetizer.
It’s not difficult to make, it’s only time consuming. You will need so much preparation to make it. But don’t worry about it, take your time.
Favourite snacks of Indonesian people
When I was a little young girl, at the edge of 14 years old, I often woke up in the early morning, at 1 am to make this appetizer, and to sell it in the morning, to make a living.
We weren’t rich, so we had to work had daily day out to make a living. That time was probably the most learning time of cooking, and I am very glad that I’ve learned this skill, with great thanks to my mom.
And making Rissoles is one of my favourite, because I made it every day at that time.
Try this delicious recipe; I’m sure you will find it delicious.
Preparation time (excluding cut carrots into pieces): 3/4 hour
Cooking time for the filling: 1 hour
For 90 pieces.
The time to make the sheets and to fill them with the ragout and bake them in the oil you will need a lot of time. So make sure that you have enough time to do this.
Ingredients for the filling :
- 1/2 kg chicken filet or chicken breast, rub with lemon juice or vinegar and wash with clean water
- 1 kg carrot, cut into small pieces, 2x2x2 mm
- 500 gram mushroom, cut into the same form as the carrot
- 1 liter Milk
- 1 cup chopped celery
- 1 bowl wheat flour, add milk until you get fluent mixture
- 2 teaspoon bouillon powder
- 2 onions, chopped
- 3 teaspoon Nutmeg Powder
How to make the filling:
- Cook the chicken filet in the boiled water until the chicken is tender. Remove. And shredded the chicken. Try to make shredded chicken in smaller pieces, not to big, prefer to very small pieces. It makes the rissoles tastier if you won’t find big pieces of chicken. Set aside.
- Make 2 teaspoon vegetable oil in big pan, add the onion, and stir it until fragrant. Add the shredded chicken and the bouillon water from the chicken.
- Add the carrots and the mushroom. Let them cooked until the carrot is tender. Add sugar, salt, nutmeg powder, and chopped celery. Taste it. Add more ingredients to your taste. The taste has to be savoury and a little bit sweet.
- Add milk, let them cooked until boiled. And add the mixture of the flour, keep stir it until the mixture well blended. You have to be fast with the last action, or you get bad mixture. It’s the best one if someone else pours the flour mixture, while you stir the boiled mixture. It’s not really easy to pour the flour mixture and stir the filling at the same time to get the best and good blended mixture. Make the mixture a little bit solid so that you don’t get trouble to put it in the rissoles sheets. Set aside.
The ingredients for the sheets:
- 2 kg wheat flour
- 4 litter coconut milk
- Salt to taste
- 6 eggs
The ingredients for the dipping:
- 2 eggs, chopped
- 3 plates bread crumbs
- Mix all the ingredients in a big bowl, the mix has to be a thin not thick like a pancake mix, or else the sheets would be too thick and it’s more difficult to fold and it’s not too really tasty.
- Take a pan for the pancake, smear it with oil, and make a sheet like a pancake sheets, and you have to fill it right away with the ragout. Don’t wait until cold; it’s the most efficient and the fastest way to work.
- Doing this until the mix completely gone. Dipping it into the chopped eggs and then into the bread crumbs.
- And baked it in the hot oil.
- Ready to serve.
This recipe is a little bit too much if you want make it in small quantity. Just fit it the quantity into your needs.
I used to make it in the big quantity, most of the time to sell it or for a party. So if you want make 20 pieces, just quarter the quantity.
My tips for you, make it a good quantity, like 50 pieces if you have time. Put it into freezer. Use good freezer container so that the rissoles don’t stick to each other. Use plastic foil in between so that it’s easy for you to pull out the rissoles one by one from the container if you need it.
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