Friday, 22 February 2013

Risoles Stuffed Ragout

Risoles is one kind of pastry in Indonesia. For filling, we can put frying of vermicelli with vegetable or only stir fry vegetables with chicken stew or chop shrimps. This time, I use ragout as filling.

Ingredients :
Sheets of Risoles :
  • 150 grs flour.
  • 1/4 tsp salt.
  • 2 eggs.
  • 2 tbsp olive oil.
  • 400 mls water.
Filling :
  • 200 ml fresh milk.
  • 1 tbsp flour.
  • 1/2 tbsp ground nutmeg.
  • 1 carrot, shredded.
  • 1 potato, shredded.
  • 1 zucchine, shredded.
  • 1/4 green, yellow and red bell pepper, roughly chopped.
  • 1/2 medium onion, roughly chopped.
  • 2 cloves garlic, roughly chopped.
  • 50 grs shrimps, peel and roughly chopped.
  • Olive oil to saute spices.
Coated :
  • 50 grs flour.
  • 150 mla water.
  • 200 grs breadcrumps.
  • Vegetable oil to ddep fry.
Instruction :
  1. Make ragout filling. Heat oil for saute.
  2. Stir fry onion, garlic, and ground nutmeg until fragrant.
  3. Add shrimps, stir until reddish.
  4. Put all of vegetables and fresh milk, stir until cooked.
  5. Add flour, stir until dried. Let it cool.
  6. Put flour, salt, eggs, olive oil into a bowl, stir until blended.
  7. Add water, gradually and stir until the dough liquid and smooth.
  8. Put fry pan with diameters 22 cm on the heat. Make peel is so thin and light by ladle.
  9. When up side dry, remove it and put on the plate. Do it until the dough finish.
  10. Take 1 sheet of peel on the plate, put filling on the middle.
  11. Fold up, right and left side to middle, and then roll up.
  12. Do it until peel and filling finish.
  13. Heat oil on the flame
  14. Put flour and water into small bowl.
  15. Breadcrumps put on the plate.
  16. Put risoles to liquid flour, and put on the breadcrumps and fry until golden brown.
  17. Remove, drain and put on the plate.

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