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Rissoles Recipe – Mouth Watering Indonesian Roll Snacks With Chicken Ragout
Making Rissoles is one of my favorite things to do because I used to do it every morning when I was young.
When I was a little girl around the age of 14, I often woke up early in the morning, at 1 o’clock in the morning, to make this appetizer and sell them in the morning to support myself.
We were not rich, so we had to work hard to support ourselves. At that time I probably learned the most about my cooking style and I am very glad that I learned this skill, with a big thanks to my mom.
Try this delicious rissole recipe, I’m sure you’ll love it.
Ingredients for the filling:
Rub 1/2 kilogram of chicken fillet or chicken breast with vinegar or lemon juice and wash with clean water
1 kilogram of carrots, diced into small pieces
500 grams of mushrooms, cut into the same shape as carrots
1 liter of milk
1 cup chopped celery
1 large bowl of wheat flour, mix with milk until smooth
2 teaspoons of bouillon powder
2 onions, chopped
3 teaspoons of powdered nutmeg
How to make the filling:
Cook the chicken steak in boiling water until the chicken is tender. Remove. And he plucked the chicken and cut it into small pieces. Try to make very small pieces of chicken, not too big. This makes the rissoles tastier if you don’t find such large pieces of chicken. Set aside.
Heat 3 tablespoons of vegetable oil in a large pan, add the chopped onion and stir until fragrant. Add the chopped chicken and chicken stock. Let them cook.
Add carrots and mushrooms. Let them cook until the carrots are soft. Add sugar, salt, nutmeg and chopped celery. Taste it. Add other ingredients according to your taste. The taste must be spicy and a little sweet.
Add a little milk, let them boil. And add the flour mixture, mixing until the mixture is well combined. You have to be quick on the last action or you will get a bad mix. It is best to have someone else pour in the flour mixture while you stir the cooked mixture. It is not really easy to pour the flour mixture and mix the filling at the same time to get the best and well mixed mixture. Make the mixture a little stiff so that you have no problem putting it into the rissole sheets. Set aside.
Ingredients for the trays:
2 kilograms of wheat flour
4 liters of thin coconut milk
Salt to taste
Mix all the ingredients in a large bowl, the mixture must be thin, not too thick like pancake mix, otherwise the sheets would be too thick and difficult to fold and it would not be very tasty.
Take a pancake pan, grease it with oil and make a sheet like pancake sheets and put on the baking sheet that you have already greased, turn the sheets and immediately fill with the filling. Don’t wait for it to cool down, it’s the most efficient and fastest way to work.
Do this until the mixture is completely gone. When done, dip the rissoles one by one in the chopped eggs, then roll them in the breadcrumbs.
And they baked them in hot oil. Ready to serve.
Ingredients for dipping:
3 eggs, chopped
3 plates of breadcrumbs
For 90 pieces.
This recipe is a bit much if you want to make it in small quantities. Just adjust the amount to your needs.
Do it in good quantity like 50 if you have time. Put in the freezer. Use a good freezer container to keep the buckets from sticking together. Meanwhile, use plastic wrap to make it easier for you to pull the rissoles out of the container one by one if you need to.
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