date: 2020-07-12T13:37:27.867Z 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: Janie Peters ratingvalue: 4.3 reviewcount: 36690 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: 290 calories recipecuisine: American preptime: "PT18M" cooktime: "PT49M" recipeyield: "4" recipecategory: Dinner ---  Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, risoles with chicken ragoet (creamy) filling - indonesian snack. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious. Risoles with chicken ragoet (creamy) filling - Indonesian Snack is one of the most popular of current trending meals in the world. It's appreciated by millions daily. It's easy, it is quick, it tastes delicious. Risoles with chicken ragoet (creamy) filling - Indonesian Snack is something that I've loved my entire life. They're nice and they look fantastic. To get started with this particular recipe, we have to 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. Make ready 100 gr boil chicken cut square small/shredded 1. Make ready carrots cut small square (if you have) 1. Get shredded cheese (i used mix of mozarella n cheddar) 1. Make ready boil macaroni/ potato cut square small (I used potato can) 1. Make ready spring onions slices thinly 1. Get onion cut small square 1. Take tbp all purpose flour 1. Prepare milk 1. Prepare chillies slices (optional) 1. Get garlic slices (optional) 1. Get white pepper 1. Get nutmeg powder 1. Make ready sweetener / sugar 1. Make ready chicken powder knorr (optional) 1. Make ready condense milk (optional) 1. Prepare salt (add if need it) 1. Prepare butter to fry 1. Take Pancake/wrapper*** 1. Take all purpose / cake flour 1. Make ready semi skimmed milk (add if need it) 1. Take eggs - medium 1. Take salt 1. Make ready oil 1. Prepare The finishing*** 1. Get pancake butter 1. Get 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 is going to wrap it up with this special food risoles with chicken ragoet (creamy) filling - indonesian snack recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!