HIYA! Craving for comfort food again, especially after saw WITA’s blog. Many Indonesians love this kind of snack. Some people even eat this snack for breakfast. I used to when I was in my home town because it is very easy to find them in the market. Like here in America, people eat doughnuts and they are easy to find.
Apparently, since risoles aren’t popular at all among Americans, I can not find them in the any supermarkets of course. That is why I have to make them when ever I crave for them. The hard part for me of making rissoles is, it takes quite some time. Making the filling is the easy part. One time I made rissoles skin and it didn’t quite come out like I had planned because the skin tended to break up. BUT this recipe so far work for me! I don’t have to worry of the skin breaking up.
My husband and my son love this kind of snack too. My hubby said it takes like chicken pot pie wrapped up to go.
To make risoles skin:
100 gram all purpose flour
3 medium eggs
1 tablespoon melted margarine
½ teaspoon salt
300 ml milk
Combine all purpose flour with salt and melted margarine. Add eggs one by one and whisk them until smooth texture. Gradually add milk and whisk until smooth.
To cook risoles skin, cook them the same way you would cook crepes. Take about 3 tablespoon and pour evenly on the non stick medium pan. When the skin is getting dry on the edge and easy to peel off that means it is cooked.
2 boneless chicken, boil and finely cut
1 Vidalia onion
1 bag of frozen mix vegetables (carrot, peas, corn, green bean)
Salt and pepper
200 ml milk
50 chicken broths
50 gram all purpose flour
2 green onion (finely cut)
2 tablespoon vegetables oil
In pan, stir garlic and Vidalia onion, salt and pepper for about 2 minutes or until slightly brown. Then add chicken, vegetables and chicken broth. Heat until boiling.
Lastly add milk and all purpose flour. Cook in medium heat and keep stirring until it is thick. Cool it down.
Take one cooked skin and add the filling on the middle of the skin and form it like you make an envelope.
Then dip them in uncooked beaten egg and coat them with bread crumbs. Deep fry until the skin fully cooked. Also use low heat as the skin get brown easily.
For the bread crumb I use Italian Seasoning bread crumb. That even gives more taste on the risoles skin.
Hopefully you can make them and enjoy your Indonesian breakfast.