Risoles with chicken ragoet (creamy) filling - Indonesian Snack. Recipe of Ultimate Risoles with chicken ragoet (creamy) filling - Indonesian Snack Fold over the left side, and then the right side and roll it up to form a tube. The ragout we know is usually chicken or beef with vegetable with very thick clear or creamy sauce seasoned with pepper and nutmeg. You find Indonesian risoles filled with anything from ham and cheese, beef, curry flavored chicken, or my favorite: chicken ragout.

My boy specifically asked for savoury snacks last weekend. He didn't want any sweet cakes, muffins, or bread, but he wanted something savoury. So, I thought of making one of my favourite Indonesian snack which is very well known as risoles. You can cook Risoles with chicken ragoet (creamy) filling - Indonesian Snack using 28 ingredients and 14 steps. Here is how you cook that.

Ingredients of Risoles with chicken ragoet (creamy) filling - Indonesian Snack

It's of Filling***.
You need of 100 gr boil chicken cut square small/shredded.
You need 1-2 of carrots cut small square (if you have).
Prepare 2 tbsp of shredded cheese (i used mix of mozarella n cheddar).
Prepare 100 of boil macaroni/ potato cut square small (I used potato can).
Prepare 2 of spring onions slices thinly.
You need 1/2 of onion cut small square.
You need 2 of tbp all purpose flour.
It's 150 ml of milk.
You need 3 of chillies slices (optional).
You need 2 of garlic slices (optional).
You need 1/2 tsp of white pepper.
It's 1/4 tsp of nutmeg powder.
Prepare 1 tsp of sweetener / sugar.
Prepare 1 tsp of chicken powder knorr (optional).
Prepare 1 tbsp of condense milk (optional).
You need 1/2 tsp of salt (add if need it).
You need 1 tbsp of butter to fry.
It's of Pancake/wrapper***.
It's 150 gr of all purpose / cake flour.
You need 350 ml of semi skimmed milk (add if need it).
Prepare 2 of eggs - medium.
You need 1/2 tsp of salt.
It's 2 tbsp of oil.
You need of The finishing***.
It's 1/4 cup of pancake butter.
It's 1 of eggs.
Prepare of Breadcrumbs or panko (I prefer breadcrumbs).

In my country, this snack or fingerfood is so wellknown from long time ago, you can easily find it in many food stalls or even bakeries. It made out of rolled crepes (wrapper) and covered with breadcrumbs. Risoles is a famous savory snack in Indonesia. It looks similar to spring rolls but the inside is filled with chicken or beef ragout.

Risoles with chicken ragoet (creamy) filling - Indonesian Snack step by step

Filling: In a pan/wok, heat the butter till melted, and start frying the onion, garlic n chillies till fragrant..
Put the flour little by little while mixing this then start pour the milk. Keep mixing. It wont be smooth, but its ok..
Add the shredded chicken, carrots (if you have), spring onion. Also add the sugar, nutmeg, knorr, and salt. Dont put too much salt if you are using cheese. Put the potatoes. Last, put the shredded cheese, mix well then turn it off. Taste it. It should taste savoury with a bit of sweetness. Set aside..
The pancake. In a bowl, put the flour and salt, mixed. Then put the rest of the ingredients. Stirred till smooth. I prefer to use mixer for this, as the pancake will be smooth. This batter should be watery/very thin..
Start by heating a small pan (I used 15-20cm teflon). When its hot, turn it down to middle heat..
Pour the batter (I used 1/4cup), and move it around so it cover all the surface (like you make crepes). If you thinks its not thin enough, add the milk.
Keep an eye on it. When you see its done (still white, dont let it go brown). Turn it over in a plate (it should be easily peel off when its done). We only need to cooked 1 side..
Keep doing this till finish. I prefer to start filling everytime a pancake finish. So it still warm and easier to used..
Finishing: put a pancake in plate or chopping board. Use a teaspoon to add the filling in the middle. And follow the picture. You basically making an envelope..
Prepare the finishing. Use 2 separate bowl. For dipping (egg mix with batter) and for breadcrumbs..
Put the risoles in the dipping with your left hand, move it to the breadcrumb bowl. Using your right hand, cover all areas with it. And put it aside. By using both hands, your risoles will stay dry..
Do this to all the risoles. It is better to put in fridge about an hour or so before you fry them, as it will stick better, but its not a must. You can also leave it in fridge till a couple of day. (This can be freeze too)..
Frying: use pan and cover with oil, it should cover the risoles (or at least half of it). Heat it up and when its hot, turn it down just a bit..
Start frying one side till its a bit brown, then fry the other side. It shouldn’t take long as its already cooked anyway. 1-2minutes of each side. And its done :) this can be eat on its own, or can be eat with chillies or sauces (example: dip in peanut sauce, chili sauce or my fave is mayonnaise mixed with chilly sauce (ABC brand)..

Risoles is always my all-time favourite snack back home but sadly, I never find this snack overseas. A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savoury ingredients, most often minced meat or fish, and is served as an entrée, dessert or side dish. In Indonesia you can easily get this snack without even bother to spend your time in the kitchen. Risoles with chicken ragoet (creamy) filling - Indonesian Snack carrots cut small square (if you have) • shredded cheese (i used mix of mozarella n cheddar) • boil macaroni/ potato cut square small (I used potato can) • spring onions slices thinly • onion cut small square • tbp all purpose flour • milk • chillies slices (optional) In Indonesia you can easily get this snack without even bother to spend your time in the kitchen.