Translate

Saturday, August 24, 2013

Risoles Ragout Ayam (Indonesian Chicken Ragout Rissoles)


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.
-   Saut√© 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.

Dadar Gulung Isi Kelapa (Coconut Filled Pandan Pancake Rolls)


In Indonesian & English

Bahan
Bahan Dadar:                                                                Bahan Isi:
250 ml Air, 1 st Garam, 400 ml Santan            -  275 gr Kelapa parut, 3 Dn. jeruk
60 ml Juice pandan: 20 Pandan+1/3 cup Air*  -  ¼ st Kayu manis bbk/2 cm Ky.manis
300 gr Terigu, 2 sm Mentega/Margarin cair     -  1 Daun pandan-ikat, 250 ml Air
2 Telur                                                                        -  175 gr Gula jawa-sisir, 1 st Garam

Cara membuat
-   Isi: Sangrai kelapa hingga berwarna coklat muda, sisihkan. Masak gula jawa, pandan, daun jeruk ky mns, air & garam dng api kecil. Aduk hingga gula larut & rasa menyatu. Mskkan kelapa sangrai, aduk rata & cepat hingga air gula terserap merata. Sisihkan & biarkan mendingin. Buang kayu mns & daun2an.
-   Juice pandan: Potong2 daun pandan ukuran ± 10 cm. Mskkan di blender/food presesor, beri air kmd haluskan. Keluarkan & dng saringan hls. Simpan airnya sebanyak 60 ml.
-   Dadar: Campur terigu & garam, beri telur, santan & air. Aduk rata hingga tidak bergumpal. Mskkan juice pandan/ekstrak pandan & mentega cair, aduk rata. Diamkan adonan 15 mnt. Panaskan pan kecil anti lengket dng api sedang. Tuang 3 sm adonan sambil diputar agar menutup dasar pan dng rata. Setelah matang, balik dadar & masak lagi sebentar. Ulangi  prosedur hingga adonan habis. Akan dihasilkan ± 26 lembar dadar.
-   Letakkan 1 sm adonan isi di tengah, beberapa cm dari salah satu tepi dadar, lipat sisi terdekat tsb kearah dlm. Lipat kedua sisi atas dadar kearah tengah. Kmd gulung dadar.
* Dapat diganti dng 1½ st Pasta/Ekstrak pandan botolan

Ingredients
Filling ingredients:                                                   Pancake ingredients:
275 gr grated Coconut, 250 ml Water          -  250 ml Water, 400 ml Coconut milk
¼ st Cinnamon pwd/2 cm Cinnamon stick        -  Pandan juice:20 Pandan+1/3 cup Water*
1 Pandan leaf-knotted, 3 Kaffir lime leaves2 tbsp melted Butter/Margarine
175 gr Coconut/Palm sugar, 1 tsp Salt          -  300 gr Flour, 1 tsp Salt, 2 Eggs

Directions
-   Filling: Roast the coconut until light brown; set aside. Shave the coconut/palm sugar. Cook the coconut sugar, water, Cinnamon, salt, pandan & lime leaves over low heat; stirring constantly until the sugar completely dissolves & the flavor blended. Add in roasted coconut; stirring quickly until the coconut absorbs the liquid evenly. Set aside until cooled. Discard the cinnamon stick & all leaves.
-   Juice pandan: Cut the pandan leaves into ± 10 cm long. Place the pandan leaves & water in a blender/food processor & then process. Take it out & pour through a fine strainer. Keep 60 ml of the pandan juice for making the pancake.
-   Pancake: Combine the flour & salt; add in the eggs, coconut milk & water. Beat well until smooth, without any lumps. Pour in pandan juice/extract & melted butter, stir well. Let it stand for 15 mins. Heat a small nonstick pan over medium heat. Pour 3 tbsps of batter into the pan. Immediately swirl the pan so that batter covers the base completely. Cook until the batter set; flip the pancake & cook the other side. Repeat the procedure for the rest of the batter. Makes about 26 pcs of pancakes.
-   Place 1 tbsp of the filling, a few cm from one side of each pancakes; folds the side in. Fold both upper sides towards the middle over the filling, then roll the pancake up
* Can be substitute with 1½ tsp of store-bought Pandan paste/extract.

Popular Posts

Followers