Risoles Ragout Ayam (Indonesian Chicken Ragout Rissoles)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 120 gr Wortel-potong dadu, 100 gr Terigu, ½ st Pala bubuk
• 8 gr Bawang putih-haluskan, 1 Daun bawang & 1 Seledri-iris
• 150 gr Kentang-potong kecil & rebus ½ matang, 2½ st Garam
• 2 st Terigu+6 st Air-untuk perekat, 250 ml Susu, 2½ st Gula
• 45 gr Bawang bombay-cincang, 150 ml Kaldu,60 gr Mentega
• 200 gr Ayam-potong kecil, 1 st Lada bubuk, Minyak goreng

Pelapis:

• 25 gr Terigu+100 gr Panko, 2 Telur-kocok

Bahan Kulit:

• 300 gr Terigu, 3 Telur, 50 gr Mentega-cairkan, 150 ml Air
• 400 ml Susu, 2 st Garam

Cara membuat

• Kulit: Campur hingga rata & halus semua bahan kulit. Psknan pan ukuran 20 cm, tuang adonan per 3 sm di pan, ratakan sambil diputar, buat dadar tipis. Ulangi hingga adonan habis. Akan didapatkan sekitar 26-27 lembar dadar.
• Tumis bawang putih, bombay & ayam dengan 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 menit.
• Panaskan minyak yang banyak diwajan, goreng risoles hingga kuning kecokelatan dengan api sedang.

Ingredients

• 120 gr Carrot & 200 gr Chicken fillet-diced, 2½ tsp Salt
• 150 gr Potato-small cut-boiled ½ done, 100 gr Flour, Oil
• 8 gr Garlic-grind, 45 gr Onion-chopped, 250 ml Milk
• 1 Green onion & 1 Celery-sliced, 1 tsp ground Pepper
• ½ tsp Nutmeg powder, 60 gr Butter, 150 ml Broth
• 2 tsp Flour+6 tsp Water-sealer, 2½ tsp Sugar

Coating:

• 25 gr Flour+100 gr Panko crumbs, 2 Eggs-beat

Wrapper ingredients:

• 300 gr Flour, 3 Eggs, 50 gr Butter-melted, 150 ml Water
• 2 tsp Salt, 400 ml Milk

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 wrappers.
• Sauté the garlic, onion & chicken with the butter until the chicken cooked. Add in the carrot, potato, celery, green onion & seasoning. Pour in milk & broth; stirring occasionally until it boiled. Add in the flour little by little; stir quickly until the batter thickens. Remove from the heat & allow the batter to cool down 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 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 over medium heat until golden brown.

Dadar Gulung Isi Kelapa (Coconut Filled Pandan Pancake Rolls)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Bahan Dadar:

• 250 ml Air, 1 st Garam, 300 gr Terigu, 400 ml Santan
• 60 ml Juice pandan: 20 Pandan+1/3 cup Air*
• 2 Telur, 2 sm Mentega/Margarin cair

Bahan Isi:

• 275 gr Kelapa parut, 3 Daun jeruk1 Daun pandan-ikat
• ¼ st Kayu manis bubuk/2 cm Kayu manis, 1 st Garam
• 175 gr Gula jawa-sisir, 250 ml Air

Cara membuat

• Isi: Sangrai kelapa hingga berwarna coklat muda, sisihkan. Masak gula jawa, pandan, daun jeruk, kayu manis, air & garam dengan api kecil. Aduk hingga gula larut & rasa menyatu. Masukkan kelapa sangrai, aduk rata & cepat hingga air gula terserap merata. Sisihkan & biarkan mendingin. Buang kayu manis & daun2an.
• Juice pandan: Iris2 daun pandan berukuran ± 10 cm. Masukkan ke blender/food presesor, beri air lalu haluskan. Keluarkan & saring dengan saringan halus. Simpan airnya sebanyak 60 ml.
• Dadar: Campur terigu & garam, beri telur, santan & air. Aduk hingga tidak bergumpal. Mskkan juice/ekstrak pandan & mentega cair, aduk rata. Diamkan adonan 15 menit. Panaskan pan kecil anti lengket dengan api sedang. Tuang 3 sm adonan sambil diputar agar menutup dasar pan dng rata. Setelah matang, balik dadar & masak lagi sebentar. Ulangi  prosedur hingga adonan habis. Akan dihasilkan ± 26 dadar.
• Letakkan 1 sm adonan isi di tengah, beberapa cm dari salah satu tepi dadar, lipat sisi terdekat tsb ke arah dlm. Lipat kedua sisi atas dadar kearah tengah lalu gulung dadar.
• * Dapat diganti dengan 1½ st Pasta/Ekstrak pandan botolan

Ingredients

Filling ingredients:

• 275 gr grated Coconut, 250 ml Water, 3 Kaffir lime leaves
• 175 gr Coconut/Palm sugar, 1 Pandan leaf-tie into a knot
• ¼ st ground Cinnamon/2 cm Cinnamon stick, 1 tsp Salt

Thin Pancake ingredients:

• 300 gr Flour, 250 ml Water, 400 ml Coconut milk, 2 Eggs
• Pandan juice: 20 Pandan leaves+1/3 cup Water*
• 2 tbsp melted Butter/Margarine, 1 tsp Salt

Directions

• Filling: Roast coconut until light brown; set it aside. Shave the coconut/palm sugar. Cook coconut sugar, water, cinnamon, salt, pandan & lime leaves over low heat; stirring constantly until the sugar completely dissolves & the flavor blended. Add in roasted coconut; stirring quickly until the coconut absorbs the liquid evenly. Set aside until it cool down. Discard the cinnamon stick & all leaves.
• Pandan juice: Slice pandan leaves into ~ 10 cm long pieces. Place pandan leaves & water in a blender/food processor & then process. Take it out & pour through a fine strainer. Keep 60 ml of the pandan juice for making the pancake.
• Thin pancake: Combine the flour & salt; add in the eggs, coconut milk & water. Beat well until it's smooth, without any lumps. Pour in pandan juice/extract & melted butter, stir well. Let it stand for 15 minutes. Heat a small nonstick pan over medium heat. Pour 3 tbsp of batter into the pan. Immediately swirl the pan so that batter covers the base completely. Cook until the batter set; flip the pancake & cook the other side. Repeat the procedure for the rest of the batter. Makes ~ 26 thin pancakes.
• Place 1 tbsp of the filling, a few cm from one side of each pancakes; folds the side in. Fold both upper sides towards the middle, over the filling, then roll the pancake up
• * Can be substitute with 1½ tsp of store-bought Pandan paste/extract.