📝 About This Recipe
A beloved staple of Indonesian 'Jajanan Pasar', these Risoles are a sophisticated fusion of Dutch influence and local Indonesian flair. Each parcel features a silky, hand-swirled crepe filled with a luscious, nutmeg-scented chicken and vegetable ragout, then breaded and fried to a shatteringly crisp golden perfection. They offer a delightful contrast of textures, moving from a crunchy exterior to a melt-in-your-mouth creamy center that captures the heart of Indonesian snack culture.
🥗 Ingredients
The Crepe Skin
- 250 grams All-purpose flour (sifted)
- 1 tablespoon Tapioca starch (for elasticity)
- 600 ml Whole milk (at room temperature)
- 2 large Eggs (lightly beaten)
- 2 tablespoons Melted butter (cooled)
- 1/2 teaspoon Salt
The Ragout Filling
- 200 grams Chicken breast (boiled and finely shredded)
- 2 medium Carrots (peeled and cut into tiny 3mm cubes)
- 1 large Potatoes (peeled and cut into tiny 3mm cubes)
- 4 cloves Garlic (minced)
- 5 pieces Shallots (finely minced)
- 3 tablespoons All-purpose flour (to thicken the ragout)
- 250 ml Chicken stock
- 1/2 teaspoon Ground nutmeg (essential for authentic flavor)
- 1 tablespoon Condensed milk (optional, for a hint of sweetness and creaminess)
Breading and Frying
- 2 pieces Eggs (beaten for egg wash)
- 200 grams Fine breadcrumbs (traditional orange breadcrumbs or Panko)
- 500 ml Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Prepare the crepe batter by whisking flour, tapioca starch, and salt in a large bowl. Gradually pour in the milk while whisking to avoid lumps. Add the beaten eggs and melted butter, whisking until the batter is silky smooth. Strain through a fine-mesh sieve and let it rest for 20 minutes.
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2
While the batter rests, prepare the filling. Sauté the minced shallots and garlic in a pan with a little oil until fragrant and translucent.
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3
Add the diced carrots and potatoes. Stir-fry for 2 minutes, then add the shredded chicken. Season with salt, pepper, sugar, and the ground nutmeg.
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4
Sprinkle the 3 tablespoons of flour over the mixture and stir quickly for 1 minute to cook the raw flour taste. Slowly pour in the chicken stock and optional condensed milk, stirring constantly until the mixture thickens into a creamy, heavy paste. Set aside to cool completely.
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5
Lightly grease a 20cm non-stick skillet and heat over low-medium heat. Pour a small ladle of crepe batter, swirling the pan quickly to coat the surface thinly and evenly.
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6
Cook for about 1 minute until the edges lift slightly and the center is set. Do not flip; the crepe only needs to cook on one side. Slide the crepe onto a plate and repeat until all batter is used.
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7
To assemble, place one crepe on a flat surface with the 'cooked' side facing up. Place 1 heaped tablespoon of the filling on the lower third of the crepe.
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8
Fold the bottom edge over the filling, tuck in the left and right sides, and roll it up tightly like an envelope or a spring roll.
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9
Dip each rolled risole into the beaten egg wash, ensuring all sides are coated, then roll it in the breadcrumbs until thoroughly covered.
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10
For the best results, chill the breaded risoles in the refrigerator for at least 30 minutes. This helps the breading adhere better during frying.
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11
Heat vegetable oil in a deep pan to 170°C (340°F). Fry the risoles in batches until they turn a beautiful deep golden brown, roughly 2-3 minutes per side.
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12
Drain on paper towels to remove excess oil. Serve warm for the best textural experience.
💡 Chef's Tips
Always strain your crepe batter through a sieve to ensure there are no lumps for a professional, smooth finish. Make sure the filling is completely cooled before rolling; a hot filling will steam the crepe from the inside and make it tear. Don't overfill the crepes, as they might burst during the frying process. If the crepes are sticking together when stacked, place a small piece of parchment paper between them. For an extra creamy filling, you can add a splash of heavy cream or a wedge of Laughing Cow cheese to the ragout.
🍽️ Serving Suggestions
Serve traditionally with whole fresh bird's eye chilies (Cabe Rawit) for a spicy bite between mouthfuls. Pair with a side of sweet chili sauce or a creamy peanut dipping sauce. Enjoy as a mid-afternoon snack with a hot cup of Jasmine tea or Teh Tarik. These make excellent appetizers for a party platter alongside other Indonesian snacks like Lemper or Pastel. Store leftovers in the freezer before frying; they fry up perfectly straight from frozen!