date: 2020-08-19T04:05:48.153Z image: https://img-global.cpcdn.com/recipes/2f29c4e763a454a3/751x532cq70/risoles-with-chicken-ragoet-creamy-filling-indonesian-snack-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/2f29c4e763a454a3/751x532cq70/risoles-with-chicken-ragoet-creamy-filling-indonesian-snack-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/2f29c4e763a454a3/751x532cq70/risoles-with-chicken-ragoet-creamy-filling-indonesian-snack-recipe-main-photo.jpg author: Vera Vega ratingvalue: 4 reviewcount: 29808 recipeingredient: - " Filling" - " 100 gr boil chicken cut square smallshredded" - " carrots cut small square if you have" - " shredded cheese i used mix of mozarella n cheddar" - " boil macaroni potato cut square small I used potato can" - " spring onions slices thinly" - " onion cut small square" - " tbp all purpose flour" - " milk" - " chillies slices optional" - " garlic slices optional" - " white pepper" - " nutmeg powder" - " sweetener sugar" - " chicken powder knorr optional" - " condense milk optional" - " salt add if need it" - " butter to fry" - " Pancakewrapper" - " all purpose cake flour" - " semi skimmed milk add if need it" - " eggs medium" - " salt" - " oil" - " The finishing" - " pancake butter" - " eggs" - " Breadcrumbs or panko I prefer breadcrumbs" recipeinstructions: - "Filling: In a pan/wok, heat the butter till melted, and start frying the onion, garlic n chillies till fragrant." - "Put the flour little by little while mixing this then start pour the milk. Keep mixing. It wont be smooth, but its ok." - "Add the shredded chicken, carrots (if you have), spring onion. Also add the sugar, nutmeg, knorr, and salt. Dont put too much salt if you are using cheese. Put the potatoes. Last, put the shredded cheese, mix well then turn it off. Taste it. It should taste savoury with a bit of sweetness. Set aside." - "The pancake. In a bowl, put the flour and salt, mixed. Then put the rest of the ingredients. Stirred till smooth. I prefer to use mixer for this, as the pancake will be smooth. This batter should be watery/very thin." - "Start by heating a small pan (I used 15-20cm teflon). When its hot, turn it down to middle heat." - "Pour the batter (I used 1/4cup), and move it around so it cover all the surface (like you make crepes). If you thinks its not thin enough, add the milk" - "Keep an eye on it. When you see its done (still white, dont let it go brown). Turn it over in a plate (it should be easily peel off when its done). We only need to cooked 1 side." - "Keep doing this till finish. I prefer to start filling everytime a pancake finish. So it still warm and easier to used." - "Finishing: put a pancake in plate or chopping board. Use a teaspoon to add the filling in the middle. And follow the picture. You basically making an envelope." - "Prepare the finishing. Use 2 separate bowl. For dipping (egg mix with batter) and for breadcrumbs." - "Put the risoles in the dipping with your left hand, move it to the breadcrumb bowl. Using your right hand, cover all areas with it. And put it aside. By using both hands, your risoles will stay dry." - "Do this to all the risoles. It is better to put in fridge about an hour or so before you fry them, as it will stick better, but its not a must. You can also leave it in fridge till a couple of day. (This can be freeze too)." - "Frying: use pan and cover with oil, it should cover the risoles (or at least half of it). Heat it up and when its hot, turn it down just a bit." - "Start frying one side till its a bit brown, then fry the other side. It shouldn’t take long as its already cooked anyway. 1-2minutes of each side. And its done :) this can be eat on its own, or can be eat with chillies or sauces (example: dip in peanut sauce, chili sauce or my fave is mayonnaise mixed with chilly sauce (ABC brand)." categories: - Recipe tags: - risoles - with - chicken katakunci: risoles with chicken nutrition: 285 calories recipecuisine: American preptime: "PT39M" cooktime: "PT45M" recipeyield: "3" recipecategory: Dinner ---  Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, risoles with chicken ragoet (creamy) filling - indonesian snack. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious. Risoles with chicken ragoet (creamy) filling - Indonesian Snack is one of the most favored of current trending foods on earth. It is easy, it's fast, it tastes delicious. It is appreciated by millions daily. Risoles with chicken ragoet (creamy) filling - Indonesian Snack is something that I've loved my whole life. They are nice and they look fantastic. To begin with this particular recipe, we must prepare a few ingredients. You can cook risoles with chicken ragoet (creamy) filling - indonesian snack using 28 ingredients and 14 steps. Here is how you can achieve it. ##### The ingredients needed to make Risoles with chicken ragoet (creamy) filling - Indonesian Snack: 1. Get Filling*** 1. Take 100 gr boil chicken cut square small/shredded 1. Take carrots cut small square (if you have) 1. Make ready shredded cheese (i used mix of mozarella n cheddar) 1. Prepare boil macaroni/ potato cut square small (I used potato can) 1. Take spring onions slices thinly 1. Get onion cut small square 1. Take tbp all purpose flour 1. Get milk 1. Prepare chillies slices (optional) 1. Make ready garlic slices (optional) 1. Get white pepper 1. Get nutmeg powder 1. Take sweetener / sugar 1. Take chicken powder knorr (optional) 1. Take condense milk (optional) 1. Prepare salt (add if need it) 1. Get butter to fry 1. Make ready Pancake/wrapper*** 1. Make ready all purpose / cake flour 1. Make ready semi skimmed milk (add if need it) 1. Make ready eggs - medium 1. Take salt 1. Take oil 1. Prepare The finishing*** 1. Prepare pancake butter 1. Take eggs 1. Prepare Breadcrumbs or panko (I prefer breadcrumbs) ##### Instructions to make Risoles with chicken ragoet (creamy) filling - Indonesian Snack: 1. Filling: In a pan/wok, heat the butter till melted, and start frying the onion, garlic n chillies till fragrant. 1. Put the flour little by little while mixing this then start pour the milk. Keep mixing. It wont be smooth, but its ok. 1. Add the shredded chicken, carrots (if you have), spring onion. Also add the sugar, nutmeg, knorr, and salt. Dont put too much salt if you are using cheese. Put the potatoes. Last, put the shredded cheese, mix well then turn it off. Taste it. It should taste savoury with a bit of sweetness. Set aside. 1. The pancake. In a bowl, put the flour and salt, mixed. Then put the rest of the ingredients. Stirred till smooth. I prefer to use mixer for this, as the pancake will be smooth. This batter should be watery/very thin. 1. Start by heating a small pan (I used 15-20cm teflon). When its hot, turn it down to middle heat. 1. Pour the batter (I used 1/4cup), and move it around so it cover all the surface (like you make crepes). If you thinks its not thin enough, add the milk 1. Keep an eye on it. When you see its done (still white, dont let it go brown). Turn it over in a plate (it should be easily peel off when its done). We only need to cooked 1 side. 1. Keep doing this till finish. I prefer to start filling everytime a pancake finish. So it still warm and easier to used. 1. Finishing: put a pancake in plate or chopping board. Use a teaspoon to add the filling in the middle. And follow the picture. You basically making an envelope. 1. Prepare the finishing. Use 2 separate bowl. For dipping (egg mix with batter) and for breadcrumbs. 1. Put the risoles in the dipping with your left hand, move it to the breadcrumb bowl. Using your right hand, cover all areas with it. And put it aside. By using both hands, your risoles will stay dry. 1. Do this to all the risoles. It is better to put in fridge about an hour or so before you fry them, as it will stick better, but its not a must. You can also leave it in fridge till a couple of day. (This can be freeze too). 1. Frying: use pan and cover with oil, it should cover the risoles (or at least half of it). Heat it up and when its hot, turn it down just a bit. 1. Start frying one side till its a bit brown, then fry the other side. It shouldn’t take long as its already cooked anyway. 1-2minutes of each side. And its done :) this can be eat on its own, or can be eat with chillies or sauces (example: dip in peanut sauce, chili sauce or my fave is mayonnaise mixed with chilly sauce (ABC brand). So that's going to wrap this up with this special food risoles with chicken ragoet (creamy) filling - indonesian snack recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!