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.
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| In the back left and in the front are risoles. In the back right is bolu tape. |
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| Risoles |
