Name: Risoles
Total time: 80 min
Yield: 12 personnes
Cuisine: Indonésienne
Ingredients: 125 g wheat flour; 2 tbsp cornstarch; 350 ml water; 100 ml milk; 1 tsp salt; 1 egg(s); 65 g wheat flour; 50 g unsalted butter; 0.5 tsp ground nutmeg; 0.5 tbsp Dijon mustard; 600 ml chicken stock; 4 tbsp powdered milk; 2 tsp powdered chicken stock; 2 tsp sugar; 0.125 tsp white pepper; 0.5 tsp salt; 2 chicken thigh(s); 1 l water; 0.5 onion(s); 2 clove(s) garlic; 1 carrot(s); 3 stalk(s) celery; 1 egg(s); 75 g wheat flour; 120 ml water; breadcrumbs; fresh green chili(es)

Recipe

01:20 Medium

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Servings

12 personnes

Ingredients

Instructions

Preparing the chicken stock:

1Cut the onion, garlic, and carrot into large pieces.
2Remove the skin from the chicken thighs.
3Place the chicken thighs in a saucepan with a little oil and sauté until lightly golden.
4Add the water, onion, garlic, carrot, and celery.
5Simmer for 20 minutes.

Preparing the risoles batter:

6In a bowl, mix the flour, cornstarch, salt, egg, water, and milk until you get a smooth, even batter.
7Strain the batter to remove any lumps.
8Heat a 24 cm pan, pour in about 70 ml of batter (about ¾ of a ladle) and spread it evenly.
9Cook until the edges of the crêpe are dry and lightly golden.
10Then gently remove the crêpe.
11Repeat until you run out of batter.

Preparing the filling:

12After 20 minutes of cooking, remove the chicken and carrot and strain the stock.
13Shred the chicken and cut the carrot into small dice.
14Heat a pan, add the butter and flour, then cook over medium heat, stirring, for a few minutes.
15Add the nutmeg and white pepper, and cook until the mixture turns golden.
16Gradually add the chicken stock, stirring.
17Then add the powdered milk while stirring, followed by the powdered chicken stock, salt, sugar, shredded chicken, carrot, and mustard, and cook briefly.
18Transfer to a bowl and let cool to room temperature.

Shaping the risoles:

19Take a crêpe and lay it flat on a clean surface.
20Place a generous portion of filling at the edge of the crêpe.
21Roll the crêpe around the filling.
22Then fold in both sides and continue rolling the crêpe to form a roll.

Breading and cooking the risoles:

23In a container, mix the flour, egg, and water well.
24Place the breadcrumbs in a second container.
25Dip the risoles in the flour-egg mixture, then in the breadcrumbs.
26Heat the frying oil to 180°C in a saucepan.
27Drop the risoles into the oil.
28Turn the risoles regularly and cook until golden.
29Remove the risoles from the oil with a slotted spoon and place them on paper towel to remove excess oil.
30Serve the risoles hot, with fresh chilies.

About this dish

Indonesian risoles are a popular culinary specialty in Indonesia. They are similar to spring rolls, but with a distinctive Indonesian touch in their filling and seasoning. They consist of a thin wheat-flour crêpe, which is then filled with a combination of vegetables, ground meat or chicken, hard-boiled eggs, and sometimes seafood. Commonly used vegetables include carrots, green peas, mushrooms, onions, and mung bean sprouts. Risoles are usually served hot and can be paired with various sauces, such as sweet and sour sauce or spicy chili sauce. They offer a combination of crispy exterior and tender interior textures, and are appreciated for their savory, spicy flavor.