KOMPAS.com – Risoles or risol is a market snack that contains ragout chicken vegetables, you can make it at home.
Chicken Ragout Risol is made with chopped chicken meat, carrots, onions, cheddar cheese, pepper, nutmeg, medium protein flour, fresh Uht milk, and unsalted butter.
Chicken Ragout Risol is suitable for breaking the fast, serve with green cayenne pepper or chili sauce.
Check out the following risol ragout risol recipe, quoted from the book “Various Fried Fried Penetan Drinking Tea” by Irma Marcella published by Kriya Pustaka.
Also read:
Leather:
- 150 grams of medium protein flour
- 300 ml of fresh Uht milk
- 3 chicken eggs
- 1 tablespoon margarine, melt
- 1/2 teaspoon salt
Ragout material:
- 2 tablespoons unsalted butter (butter)
- 1 piece of onion, rough chopped
- 2 cloves of garlic, rough chopped
- 200 grams of minced chicken meat
- 100 grams of medium protein flour
- 500 ml of fresh Uht milk
- 2 carrots, cut small boxes, boil briefly, drain
- 2 medium potatoes, cut small boxes, boil briefly, drain
- 50 grams of grated cheddar cheese
- 1 tablespoon of sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper powder
- 1/4 teaspoon nutmeg powder
Dye and coating material:
- 2 egg whites to taste
- 250 grams of fine panir flour
Adhesive:
- 1 tablespoon of medium protein flour
- 2 tablespoons of boiled water
Other Materials:
Also read:
How to Make Chicken Ragout Risol:
- Skin: Pour the flour in a container, then hole in the middle, pour liquid milk little by little while stirring with whisk until well blended.
- Add the eggs, stir well. Give liquid margarine and salt, stir until smooth and the dough is slippery.
- Rest the dough for 30 minutes. After that, prepare a flat skillet, make an omelette until the dough runs out. Risoles skin is ready to use, set aside.
- Chicken Ragout: Heat butter, saute onions and garlic until fragrant. Add minced chicken meat, saute until the chicken meat changes color. Add flour, stir well, then pour milk little by little while continuing to stir so that the flour does not clot.
- Add carrots and potatoes, cook over medium heat while continuing to stir. Add salt, sugar, pepper, nutmeg powder, and grated cheese, cook until the ragout pops up. Correction tastes, turn off the heat. Set aside.
- Solution: Take one sheet of risoles skin, add enough chicken ragout, fold like an envelope and glue the edges using the adhesive, do it until the dough runs out.
- Dip the risoles into the egg whites, then roll it into the panir flour until it is covered evenly.
- Heat the oil, fry the risoles using medium heat until it is brown. Remove and drain. Serve.
