Good day everyone, this time we will provide you with risoles with chicken ragoet (creamy) filling - indonesian snack recipes of dishes which can be easy to understand. We are going to share with you the recipes that you’re in search of. I’ve made it many occasions and it is so delicious that you guys will like it.

You find Indonesian risoles filled with anything from ham and cheese, beef, curry flavored chicken, or my favorite: chicken ragout. It is then breaded and deep fried until the outer skin is golden brown and crispy while the ragout inside stays soft and creamy. Oddly, this delightful, European influenced snack is typically served with bird's.

Risoles with chicken ragoet (creamy) filling - Indonesian Snack is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Risoles with chicken ragoet (creamy) filling - Indonesian Snack is something which I’ve loved my whole life.

To begin with this recipe, we must first 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 can achieve that.

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

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

So make sure that you have enough time to do this. Have you ever heard about rissoles? I'm sure you are, because this roll snacks is one of Indonesian famous snack. In Indonesia you can almost find this snack in every cake store in any town.

Steps 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).

There is a lot of variation of rissoles filling. From crab meat to ground meat filling. What I want to talk about here is the filling with chicken ragout. Risoles is a famous savory snack in Indonesia. It looks similar to spring rolls but the inside is filled with chicken or beef ragout.

Above is the way to prepare dinner risoles with chicken ragoet (creamy) filling - indonesian snack, very straightforward to make. Do the cooking stages appropriately, calm down and use your coronary heart then your cooking will likely be scrumptious. There are numerous recipes that you could strive from this web site, please find what you want. Should you like this recipe please share it with your folks. Completely happy cooking.