RISOLES ISI SAYUR DAN AYAM (RISOLES FILLS VEGETABLES AND CHICKEN)

Skin:

• 150 grams of flour
• 350 ml of milk
• 1 piece egg, stir off
• 1/4 tsp of salt
• 1 tbsp of margarine, melted

Fills:

• 150 grams of chicken, boiled cooked, shredded
• 75 grams of carrot, cut into small dice-shaped
• 2 tbsp of margarine for sauteing
• 1/2 pieces of onion
• 3 tbsp of flour
• 350 ml chicken stock
• 1 tsp of salt
• 1/4 tsp of nutmeg powder
• 1/2 tsp of sugar
• 1/2 tbsp of celery chopped

Dyes/ gluten bread crumbs ingredient:

• 2 pieces of egg, stir off

Coating ingredient on risoles cover:

• White coarse bread crumbs

How to make Risoles Vegetables and Chicken:

1. Skin: Stir off egg and milk until blended, pour little by little into flour and salt mixture while stirring. Add melted margarine, stir until blended. Make a thin pancake using frying pan. Repeat until the cover dough runs out.
2. Fills: Heat margarine, saute onion, cook until wilt and smell. Add flour, stir until lumpy. Pour the stock little by little while stirring constantly until blended. Add chicken, carrot, salt, ground pepper, nutmeg powder, and sugar, stir until cooked. Remome and set aside.
3. Risoles: Take a piece of skin, put 1 tbsp of fills, fold the right and left side about 2 cm. Then, push by rolling to forward.
4. Roll over bread crumbs then dip into the beaten egg, and roll again in the bread crumbs, set aside. Repeat this until the ingredients run out.
5. Heat the oil, fry risoles over medium heat, cooked until light golden brown. Remove and drain.
6. Served.