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Saturday, August 24, 2013

Risoles Ragout Ayam (Indonesian Chicken Ragout Rissoles)


In Indonesian & English

Bahan
120 gr Wortel-ptg dadu, ½ st Pala bbk  -  2 st Terigu+6 st Air Aduk, utk perekat
200 gr Ayam-ptg kcl, 1 st Lada bbk       Pelapis:
8 gr Baw.putih-hlskan, 1 Seledri-iris       -  25 gr Terigu+100 gr Panko, 2 Telur-kck
45 gr Bombay-cincang, 60 gr Mentega    Bahan Kulit:
250 ml Susu, 2½ st Gula, 2½ st Garam    -  300 gr Terigu, 150 ml Air, 2 st Garam
150 gr Kentang-ptg kcl & rbs ½ matang  -  400 ml Susu, 50 gr Mentega-cairkan
150 ml Kaldu, 1 Daun bawang-iris2           -  3 Telur
100 gr Terigu, Minyak goreng

Cara membuat
-   Kulit: Campur hingga rata & halus semua bahan kulit. Psknan pan uk. 20 cm, tuang adonan per 3 sm di pan, ratakan sambil diputar, buat dadar tipis. Ulangi hingga adonan habis. 26-27 lbr dadar.
-   Tumis baw.pth, bombay & ayam dng mentega hingga matang. Mskkan wortel, kentang, seledri, daun bawang & bumbu2. Tuangi susu & kaldu, aduk hingga mendidih. Beri terigu sedikit2 sambil diaduk hingga adonan menjadi padat. Biarkan adonan mendingin.
-   Ltkkan 1 sm adonan di kulit, gulung, beri perekat, celup di telur, gulingkan di panir. Simpan di kulkas 1 jam, keluarkan, tunggu 15 mnt.
-   Pnskan minyak yg bnyk diwajan, goreng risoles hingga kuning kecoklatan dng api sedang.

Ingredients
120 gr Carrot-dice cut, 60 gr Butter      -  2 tsp Flour+6 tsp Water→Sealer
200 gr Chicken fillet-cut, 1 tsp Pepper   Coating:
8 gr Garlic-grind, ½ tsp Nutmeg pwd       -  25 gr Flour+100 gr Panko crumbs
45 gr Onion-chopped, 1 Celery-sliced      -  2 Eggs-beat
250 ml Milk, 2½ tsp Sugar, 2½ tsp Salt  Wrapper ingredients:
150 gr Potato-small cut-boiled ½ done    -  300 gr Flour, 150 ml Water, 400 ml Milk
150 ml Broth, 100 gr Flour, Frying Oil   -  2 tsp Salt, 3 Eggs, 50 gr Butter-melted
1 Green onion-sliced

Directions
-   Wrapper: Combine all of the wrapper ingredients; beat until smooth without any lumps. Heat a 20 cm nonstick pan. Pour 3 tbsps of batter into the pan. Immediately swirl the pan so that batter covers the base completely. Make a thin omelette. Repeat the procedure for the rest of the batter. Makes about ± 26-27 pcs of wrappers.
-   Saut√© the garlic, onion & chicken with the butter until the chicken cooked. Add in the carrot, potato, celery, green onion & seasoning. Pour in the milk & broth; stirring occasionally until it boiled. Add in the flour little by little; stir quickly until the batter thicker. Remove from the heat & allow the batter to cool completely.
-   Place 1 tbsp of the batter in the center of each wrapper. Fold both upper sides towards the middle over the filling. Fold one side in & then roll the wrapper up. Seal the end side with the sealer. Dip the rissoles into beaten eggs & then coat them evenly with the bread crumbs mixture. Cover & keep them in refrigerator for 1 hour. Take it out & let it stand for 15 min before frying.

-   Heat the oil over medium heat; deep fry the rissoles with medium heat until golden brown.

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