Indonesian Risoles (Risoles Rogut Ayam)

• •1.5 cup All-purpose flour (for crepe batter)
• •2 piece Eggs (for crepe batter)
• •2 cup Milk (or water) (for crepe batter)
• •0.5 tsp Salt (for crepe batter)
• •1 cup Cooked chicken breast (shredded or finely diced)
• •0.5 cup Carrot (finely diced)
• •0.3 cup Frozen green peas
• •0.5 piece Onion (small, finely diced)
• •2 clove Garlic (minced)
• •2 tbsp Butter or vegetable oil (for filling)
• •2 tbsp All-purpose flour (for filling roux)
• •1 cup Milk (for filling)
• •0.5 tsp Salt (for filling, or to taste)
• •0.3 tsp Black pepper (for filling, or to taste)
• •0.1 tsp Nutmeg (ground, optional but recommended)
• •0.3 tsp Sugar (pinch, for filling)
• •1 piece Eggs (beaten, for coating)
• •1.5 cup Panko breadcrumbs (for coating)
• •3 cup Vegetable oil (for deep frying)

Instructions

1. 1

   Prepare the crepe batter: In a large bowl, whisk together 1.5 cups all-purpose flour, 2 eggs, 2 cups milk, and 0.5 tsp salt until smooth and no lumps remain. Strain the batter through a fine-mesh sieve if desired for an extra smooth consistency. Let it rest for 15 minutes.

2. 2

   Cook the crepes: Heat a non-stick pan (about 8-inch diameter) over medium-low heat. Lightly grease with a little oil. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly and thinly. Cook for 1-2 minutes until the edges curl up and the surface is set. No need to flip. Carefully remove and place on a plate. Repeat with remaining batter, stacking the cooked crepes with parchment paper in between to prevent sticking. You should get 8-10 crepes.

3. 3

   Make the filling: In a saucepan, melt 2 tbsp butter or heat oil over medium heat. Sauté diced onion and minced garlic until fragrant and softened, about 3-4 minutes. Add diced carrot and cook for another 3 minutes until slightly tender. Stir in 2 tbsp flour and cook for 1 minute, stirring continuously to form a roux.

4. 4

   Gradually whisk in 1 cup milk until smooth and thickened. Add shredded chicken, green peas, 0.5 tsp salt, 0.25 tsp black pepper, 0.125 tsp nutmeg, and 0.25 tsp sugar. Cook, stirring constantly, for 3-5 minutes until the mixture is thick and creamy. Adjust seasoning to taste. Remove from heat and let cool slightly.

5. 5

   Assemble the risoles: Lay a crepe flat on a clean surface. Place about 2 tablespoons of filling near one edge. Fold the sides of the crepe over the filling, then roll it up tightly from the filled edge to form a cylinder or spring roll shape. Repeat with remaining crepes and filling.

6. 6

   Coat the risoles: Dip each rolled risole first into the beaten egg, allowing excess to drip off, then roll it generously in the panko breadcrumbs, pressing gently to ensure an even coating. Place on a plate or tray.

7. 7

   Fry the risoles: Heat 3 cups vegetable oil in a deep pot or wok over medium-high heat to 325-350°F (160-175°C). Carefully fry the risoles in batches for 3-5 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pot.

8. 8

   Drain and serve: Remove the fried risoles with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm with your favorite chili sauce or sambal.

Chef's Tips

• 💡For thinner, more pliable crepes, let the batter rest for at least 30 minutes, or even overnight in the refrigerator.
• 💡Do not overfill the crepes, as they may burst during frying. A good rule of thumb is about 2 tablespoons per crepe.
• 💡If not frying immediately, you can store uncoated risoles in the refrigerator for up to 1 day, or freeze them for longer storage. If freezing, coat them before freezing and fry directly from frozen, adding a few extra minutes to the cooking time.