Best 2 Risoles Indonesian Style Of Rissole Recipes

RISOLES

Steps:

• Place the chicken in a saucepan and cover with water. It must be completely submerged.
• Cover, and simmer for 30 minutes over low heat, or until cooked through.
• When completely cooked, remove the chicken with a slotted spoon and let cool.
• In a Dutch oven, heat the oil over medium-high heat.
• Add the onion and fry, stirring very frequently, until it becomes tender.
• Add the garlic and the potato.
• Cook for 2 minutes, stirring frequently.
• Add the carrots and green beans and mix well.
• Cook until the potato and carrot become soft but not mushy.
• Finely shred the cooled chicken and add to the vegetables.
• Add the flour and sauté over high heat for 1 minute.
• Add the milk, nutmeg, salt, sugar and pepper. Stir well then taste. Add more seasoning if needed.
• Cook over medium heat until the mixture thickens. Add the parsley and mix.
• Remove from heat and let cool.
• In the bowl of a stand mixer, pour in the eggs and beat until frothy. Add salt and sugar and beat again for 15 seconds.
• Add a quarter of the flour and a quarter of the milk. Beat for 1 minute.
• Add another quarter of the flour and another quarter of the milk and beat again for 1 minute.
• Repeat adding the other two quarters of flour and milk and mixing them together, until you are finished.
• Add the melted butter and beat for 1 minute or until the lumps are completely gone.
• Filter the batter using a fine mesh strainer.
• Making the pancakes
• Heat an 8-inch (20cm) diameter crepe maker or non-stick skillet over medium-high heat.
• Brush the entire surface, including the edges, with oil.
• Heat again for 1 minute to warm the oil.
• Remove the crepe maker or skillet from the heat and take a small ladle (about 4 tablespoons) of batter.
• Pour onto the crepe maker and spread thinly using a pancake spreader or by quickly tilting the crepe maker or skillet.
• Place the crepe maker back on the heat. Cook over medium heat until the edges of the pancake curl.
• At this point, when you shake the crepe maker, the pancake should come away cleanly.
• Using a large spatula, flip the pancake and cook the other side for about 1 minute.
• Remove the pancake from the heat and place on a baking sheet lined with parchment paper.
• Place a piece of parchment paper on top of the pancake to separate it from the next one; in this way, they will not stick to each other.
• Repeat until all the batter is used up.
• Place a pancake on a flat surface.
• Place about 1½ tablespoons of filling about an inch (3 cm) from the bottom edge of the pancake.
• Form the filling into a rectangular shape.
• Fold the bottom pancake over the filling.
• Fold the left side of the pancake over the filling.
• Fold the right side of the pancake over the filling.
• Finally roll up into a cigar shape.
• Repeat until all the pancakes and filling are used up.
• Place the breadcrumbs into a large dish.
• Pour a large quantity of oil into a large saucepan, and bring it to a temperature of 340 F (170 ° C).
• Dip the risoles in the beaten eggs to cover the entire surface.
• Shake off the excess egg, then roll the risoles in the breadcrumbs.
• Shake off excess breadcrumbs before immersing risoles in hot oil.
• Fry the risoles on one side until they are a golden color, then turn over to fry on the other side.
• Remove the risoles from the oil with a skimmer, and place on a baking sheet lined with paper towels to absorb excess oil.
• Do not overload the pan with risoles as this will make them too fatty.
• Serve the risoles hot with balado or sambal, and / or chili peppers.

RISSOLES

Steps:

• Mix all the ingredients together (except oil), this is best done with your hands.
• Shape into 4 or 6 round balls and dust with the flour.
• Heat the oil on high in a heavy based frying pan until the oil is very hot.
• Place the Rissoles in the hot oil.
• Don't over crowd your pan.
• Make sure the Rissoles do not burn.
• Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
• Cook the other side the same way, turn the heat down to medium and cook through.
• Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
• Do not over cook the Rissoles.
• The cooking time would be similar to cooking American hamburgers.
• Serve with brown meat gravy and mashed potatoes with minted peas.