At Home With Lisa Hermanto

Wednesday, March 26, 2014

Risoles recipes

This afternoon having tea with risoles and bolu tape.

Risoles

For the skin / wrapper

Ing : 150 gr all purpose flour

150 gr corn flour

250 ml water

300 ml milk

A pinch of salt 2 eggs

2 tbsp vegetable oil

Mix all the ingredients and beat them till smooth

Filling

Ing :

150 gr minced chiken or beef or shrimp

1 tsp chopped garlic

1/4 cup chopped carrot

2 tbsp thinly sliced spring onion

1/2 cup milk

1 tbsp flour

3/4 tsp salt

2 tbsp sugar

1/2 tsp ground pepper

1/2 tsp seasoning ( optional )

Method :

For the wrappers : brush the pancake pan ( 12 cm ) with cooking oul then heat it. Pour 1 laddle of batter into it and spread it out to a very thin layer. Cook over medium heat. Remove skin from heat. Repeat this method till batter is finished

For the filling : fry the garlic till golden and mix in chicken/ beef/ shrimp, carrot, salt, sugar, pepper. Cook till carrot is tender. Mix flour with milk and pour into the chicken mixture. Add the sliced spring onion. Stir and cook till mixture become thick. Remove from heat.

Finishing ;

Take a skin and place 1 1/2 tsp of filling in the centre. Fold the edges toward centre enclosing the filling and forming an oblong. Repeat this process. Beat the egg with a little salt and dip the small oblongs in it. Coat the oblongs with breadcrumbs. Heat the cooking oil in a wok and fry till golden brown. Serve with mustard or chili sauce or eye bird chilies.