Since I had a craving of warm risoles in the past few days; earlier today I realized my inner domestic goddess intuition and started making risoles from scratch. This snack is relatively easy to make but there are many steps involved and take quite a bit of time of preparing it as lots of chopping work is needed.
To make my risoles today, I followed the risoles recipe from here. You can always substitute chicken with beef, if you want.
Next, here is the recipe that I used today.
My first home-made risoles.
Indonesian Style Risoles
- 5 tsp Margarine
- 450gr Minced chicken
- 8 cloves Garlic, finely chopped
- 8 cloves Shallots, finely chopped
- 1 Medium carrot, cut into small cubes
- Some leaf celery, finely chopped
- 120 gr Flour
- 400 ml Liquid milk
- Salt, to taste
- Sugar, to taste
- Pepper, to taste
- 1.5 to 2 cubes Chicken bouillon
- 15 Large ready-made spring roll wrappers, at room temperature
- 2 Eggs, beaten
- Some bread crumbs, to coat
- Some cooking oil, to deep fry
- To make the chicken ragout: Heat the margarine in a large wok. Sauté garlic and shallots until fragrant.
- Add the minced chicken to the wok and cook until the chicken is cooked and not watery.
- Add in the carrots cubes and chopped celery. Mix well.
- Pour the flour into the wok and quickly stir evenly.
- Pour the liquid milk and stir well until the mixture is thickened.
- Add all the seasoning: Salt, sugar, pepper and chicken bouillon as needed. The chicken ragout should not taste too salty nor too sweet, but not too bland either.
- To assemble: Take one spring roll wrapper and add two table spoons of chicken ragout slightly near the bottom. Tuck the filling with the bottom part of the wrapper and fold it until the filling is not visible. Once the side of the rolls are covered, roll the wrapper. If the last corner of the wrapper won't stick, paint a bit of egg wash or a mixture of water and flour to it. Learn how to fold a spring roll here.
- Repeat this process until all the chicken ragout is finished.
- Once done, dip the risoles into the beaten egg and coat it with bread crumbs. Do the same for all the risoles.
- Chill the risoles in the fridge for 30 mins to 1 hour before deep frying.
- Deep fry the rissoles in a small fire until golden brown.
- Serve the risoles warm with fresh green bird's eye chillies.
Actually, I also made the tauco sauce which usually accompanies risoles. However, I was not happy with the sauce result; hence, I decide not to share the sauce recipe here for the time being. Anyhow, the risoles I made today tasted just perfect when eaten with my husband's home-grown green bird's eye chillies.
My Mom-in-Law liked the savory risoles that I experimented today. Moreover, she said she ate two at one go!