MY INDONESIAN RISSOLE RECIPE.

Heloooow averyone! How is your weekend? Mine is awesomaticsuperbetic.

You know what? I am soooo in my cooking mood this week.
I've tried easy recipes of the foods I can make AND, I spent the whole Monday morning today, making one of my favorite snacks: Risoles, as shown in the pic. ᕙ(`▽´)ᕗ

There's many different versions of Rissoles from all over the world. In Indonesia its a very popular appetizer. They sell it in the market, bakery or even along the street. Here, local call it Risoles-pronounced 'riss-ol-less. You might find it similar with spring rolls but the taste and how to make it is a little bit different. The name of Risoles is borrowed over from the traditional Portugues, rissóis but unlike Brazil risoles, Indonesian risoles have a crepe-like wrapper that you fill and roll up, and then deep fry.

Anyways, I also have my own Risoles recipe version and in this post, I will share the recipe and show you the step by step how I cooked it. Its yummy, trust me! (✿◠‿◠)

First, lets make the Wrapper Batter.

For the wrapper batter, I use:

250 grams of  medium wheat flour

1 egg 

1 mug of milk 

1 tea spoon of salt.

Mix all the ingredients together and gradually add the milk. Whisk them to make smooth texture.

My wrapper batter was a bit too thick so I decided to add a bit of water into it.

The Second steps is, cook the wrappers.

You can heat up a nonstick pan over medium-high heat to cook the wrappers or you can simply use a special crepe pan like I did.

My wrapper batter is enough to make about 15 wrappers. 

Set them aside and go to the next steps

Next step is, make the filling!

The Risoles filling à la Dita are:

A weizen glass of Milk

 100 g Carrots, cut into small cubes

100 g Potatoes, cut into small cubes

100 g Green Beans, chopped

50 g Corned Beef

50 g Cheddar cheese, grated or cute into cubes

50g Spring onion

1 ts Garlic Powder

1 ts Pepper

1 ts Salt 

Cook all the ingredients in medium heat and as you cook, also add:

1 1/2 ts margarine 

1/2 ts of  beef bouillon powder

Mix them well for few minutes, then add:

  1 egg 

2 tablespoon of flour to make the filling ticker 

Continue cooking until they are tender.

The Risoles filling à la Dita result. (>‿◠)✌

Fun Part: Make the Risoles!

Take one Risoles's wrapper and then add the filling in the bottom. 

I use 1 table spoon for each. 

Fold the wrapper anyway you like lol, like a bos. Mine are triangle and the traditional roll out.

I liked the triangle shape but man, that was hard!

Anyways, repeat until all the wrappers are finished.

 Dipping the Risoles.

For the Risoles coat, I use:

2 egg whites [beaten] 

125 g bread crumbs

Dip the rissoles into beaten egg then roll them onto the bread crumbs. 

 

 

After about an hour in the kitchen, my roll out and triangle Risoles in different sizes are done.

Put them on the fridge and wait about 30 minutes so you wont having trouble keeping the Risoles together.

In the meanwhile, I use that 30 minutes waiting to clean all those mess in my kitchen.:P

Serve the Risoles.

After 30 minutes on the fridge, fry the risoles until they are golden brown.

Serve the Risoles with spicy Tomato Mayo and grated cheddar cheese like I did or if you like it really spicy, you can always serves it with whole fresh chillies. Both are YUM
 

Anyways, Since I cant eat all the resoles all by myself- I am home alone this weekend, so I decided to rest the uncooked ones in the fridge and cook them tomorrow. 

You can keep the uncooked Risoles and they stay fresh on the fridge for about two days max.

FYI.

Do you know How Indonesian serves Risoles?

Risoles in Indonesia usually served in unique way; with fresh chilies tucked onto one of the ends of Risoles, like shown in the pic below. Uh Oh.

 pict source: nonikitchen.blogspot.com

Well, that's my Risoles recipe. Stay tune for more updates from me at Mignonesia.  

Much ♥!