Okay, let's have a cooking class today.
It has been awhile since the last post on baking/cooking
Now, today I'm going to teach you on how to make a signature delicacy from where my mom was originated - Acheh!
Now, let's start with the ingredients
so, we need to prepare 3 things
1. The wrapper
2. The filling &
3. The dipping
1. The wrapper
2. The filling &
3. The dipping
For filling
- 150grm of chicken ( boiled it to cook before you shred them into strips)
- 1 clove of onion chopped into small cubes
- 2 cloves of garlic
- 1 potato chopped into small cubes
- 2 carrots chopped in strips
- 4-6 pieces of french beans chopped into small chunks
- 1 stalk of spring onion - for flavor
- cooking oil for saute
- salt & black pepper for seasoning; &
- 1 cup of water to steam it to cook
- cornstarch to thicken the gravy later on
Ok, so, first step is to chop everything up and get ready with the wok
Make the
filling: heat up the wok, then sauté the onion and garlic until
fragrant. Add the meat and mix them well for few minutes. Then add
carrots, pepper, salt, french bean and 1 cup of water. Cover. When the
carrots are half-cook, add the potatoes. Continue cooking until they are
tender and add 1 tablespoon of flour mixed with water to make the
filling thicker. You can add a little of sugar to adjust the taste.
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Now, before you wrap, you have to make the wrapper first.
You need;
For wrapper
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Now, let us wrap it up!
Make the Risoles: take one Risoles's wrapper then add the filling in the bottom. Leave the bottom few centimeters clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.
Prepare the
dipping: dip the rissoles into beaten egg then coat them with bread
crumbs. Deep fry them with low heat, set aside and use the tissue paper
to absorb the oil
so, this is the end product!
Sometimes if I'm lazy, I use the instant spring roll wrap. Yummmsss~
