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Rissoles Recipe – Mouth Watering Indonesian Roll Snacks With Chicken Ragout
Making rissoles is one of my favorite pastimes because I used to do it every single morning when I was young.
When I was a little young girl, 14 years old, I often woke up early in the morning, at 1 o’clock in the morning to make this appetizer and sell them in the morning, to earn a living.
We weren’t rich, so we had to work hard to make ends meet. That time was probably the time of learning my learning style and I am very happy that I have learned this skill, many thanks to my mother.
Try this delicious rissoles recipe, I am sure you will find it delicious.
Ingredients for the filling:
1/2 kilo of chicken fillet or chicken breast, rub with vinegar or lemon juice and rinse with clean water
1 kilo of carrots, diced into small pieces
500 grams of mushrooms, cut in the same shape as a carrot
1 liter of Milk
1 cup chopped celery
1 large bowl of wheat flour, mix with milk until you get a smooth mixture
2 teaspoons of broth powder
2 onions, chopped
3 teaspoons of nutmeg powder
How to make the filling:
Cook the chicken fillet in boiled water until the chicken is cooked. Delete. And slice the chicken and cut into small pieces. Try to cut the chicken into very small pieces, not too big. It makes the rissole tastier if you can’t find such large pieces of chicken. Set aside.
Heat 3 tablespoons of vegetable oil in a large pan, add the chopped onion and stir until fragrant. Add the chopped chicken and the chicken broth. Let them boil.
Add carrots and mushrooms. Let them cook until the carrot is cooked. Add sugar, salt, nutmeg powder and chopped celery. Taste it. Add ingredients to your taste. The taste should be salty and slightly sweet.
Add a little milk, let them cook until boiling. And add the flour mixture, mix until the mixture is well combined. You have to be quick on the last action or you’ll end up with a bad mix. It’s best if someone else pours the flour mixture while you stir the cooked mixture. It is not really easy to pour the flour mixture and mix the filling at the same time to get the best and good mixture. Make the mixture a little firm so you don’t have to bother putting it in the rissole sheet. Set aside.
Ingredients for sheets:
2 kilos of wheat flour
4 liters of thin coconut milk
Add salt to taste
Mix all the ingredients in a large bowl, the mixture should be thin, not too thick like a pancake mix, or else the sheets would be too thick and harder to fold, and it won’t be too tasty.
Take the pancake in the pan, grease it with oil and make a plate like pancake plates and put it on a plate that you have already oiled, turn the plates over and immediately fill it with the filling. Don’t wait until it’s cold, it’s the most effective and fastest way to work.
Do this until the mixture is completely gone. When ready, dip the rissoles one by one in the chopped eggs, then roll in the breadcrumbs.
And I fried them in hot oil. Ready for service.
3 eggs, chopped
3 plates of breadcrumbs
For 90 pieces.
This recipe is a little too much if you want to make it in small quantities. Just adjust the amount according to your needs.
Make a good amount of it, say 50 if you have time. Put it in the freezer. Use a good freezer container so that the rissolini don’t stick to each other. Use plastic wrap in between to make it easier for you to pull the rissoles out of the container one by one if you need to.
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