Indonesian Risol~yumsss~

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

For filling

1. 150grm of chicken ( boiled it to cook before you shred them into strips)  
2. 1 clove of onion chopped into small cubes
3. 2 cloves of garlic
4. 1 potato chopped into small cubes
5. 2 carrots chopped in strips
6. 4-6 pieces of french beans chopped into small chunks
7. 1 stalk of spring onion - for flavor
8. cooking oil for saute
9.  salt & black pepper for seasoning; &
10. 1 cup of water to steam it to cook
11. 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

1. 150grm of all purpose flour

2. 1 fresh egg

3. 200ml of fresh milk @ evaporated milk
4. salt

 Make the wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside. 

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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. 

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For dipping

1. 1 egg for dipping

2. Breadcrumb, I use crackers, dry blend them till it become powdery then you can coat it after you dip it in the egg.

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~