In Indonesian & English
Bahan
- 120 gr Wortel-ptg dadu, ½ st Pala bbk - 2 st Terigu+6 st Air → Aduk, utk
perekat
- 200 gr Ayam-ptg kcl, 1 st Lada bbk Pelapis:
- 8 gr Baw.putih-hlskan, 1 Seledri-iris - 25 gr Terigu+100 gr Panko, 2 Telur-kck
- 45 gr Bombay-cincang, 60 gr Mentega Bahan
Kulit:
- 250 ml Susu, 2½ st Gula, 2½ st Garam - 300 gr Terigu, 150 ml Air, 2 st Garam
- 150 gr Kentang-ptg kcl & rbs ½ matang - 400 ml Susu, 50 gr Mentega-cairkan
- 150 ml Kaldu, 1 Daun bawang-iris2 - 3 Telur
- 100 gr
Terigu, Minyak goreng
Cara membuat
- Kulit: Campur hingga rata & halus semua bahan
kulit. Psknan pan uk. 20 cm, tuang adonan per 3 sm di pan, ratakan sambil
diputar, buat dadar tipis. Ulangi hingga adonan habis. 26-27 lbr dadar.
- Tumis baw.pth, bombay & ayam dng mentega hingga matang. Mskkan
wortel, kentang, seledri, daun bawang & bumbu2. Tuangi susu & kaldu,
aduk hingga mendidih. Beri terigu sedikit2 sambil diaduk
hingga adonan menjadi padat. Biarkan adonan mendingin.
- Ltkkan 1 sm adonan di kulit, gulung, beri perekat, celup di
telur, gulingkan di panir. Simpan di kulkas 1 jam, keluarkan, tunggu 15 mnt.
- Pnskan minyak yg bnyk diwajan, goreng risoles hingga kuning
kecoklatan dng api sedang.
Ingredients
- 120 gr Carrot-dice cut, 60 gr Butter - 2 tsp Flour+6 tsp Water→Sealer
- 200 gr Chicken fillet-cut, 1 tsp Pepper Coating:
- 8 gr Garlic-grind, ½ tsp Nutmeg pwd - 25 gr Flour+100 gr Panko crumbs
- 45 gr Onion-chopped, 1 Celery-sliced - 2 Eggs-beat
- 250 ml Milk, 2½ tsp Sugar, 2½ tsp Salt Wrapper
ingredients:
- 150 gr Potato-small cut-boiled ½ done - 300 gr Flour, 150 ml Water, 400 ml Milk
- 150 ml Broth, 100 gr Flour, Frying Oil - 2 tsp Salt, 3 Eggs, 50 gr Butter-melted
- 1 Green onion-sliced
Directions
- Wrapper: Combine all of the wrapper ingredients; beat
until smooth without any lumps. Heat a 20 cm nonstick pan. Pour 3 tbsps of
batter into the pan. Immediately swirl the pan so that batter covers the base
completely. Make a thin omelette. Repeat the procedure for the rest of the
batter. Makes about ± 26-27 pcs of wrappers.
- Sauté the garlic, onion & chicken with the butter
until the chicken cooked. Add in the carrot, potato, celery, green onion & seasoning.
Pour in the milk & broth; stirring occasionally until it boiled. Add in the
flour little by little; stir quickly until the batter thicker. Remove from the
heat & allow the batter to cool completely.
-
Place 1 tbsp
of the batter in the center of each wrapper. Fold both upper sides towards the
middle over the filling. Fold one side in & then roll the wrapper up. Seal
the end side with the sealer. Dip the rissoles into beaten eggs & then coat
them evenly with the bread crumbs mixture. Cover & keep them in refrigerator for 1 hour. Take
it out & let it stand for 15 min before frying.
- Heat the oil over medium heat; deep fry the rissoles
with medium heat until golden brown.