Wednesday, 30 July 2008


Extracted from Wikipedia:

A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to [make] redden") is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savory ingredients, most often minced meat or fish, and is served as an Entrée, dessert or side dish.

In Indonesia we call them RISOLES and use pancakes/crepes for the 'skin' and fill with ragout. That is the common one that you can buy in shops.
Usually served with mustard sauce and bird chillis (small chilli).

For pancakes/crepes:
200g Flour
600ml Milk
3 Eggs
75g Melted butter

Extra egg(s) and bread crumbs

For filling:
200g Minced meat
150g Vegetables (I used grated carrots and frozen peas)
1 Onion, chopped finely
2 cloves of Garlic, crushed and chopped finely
2 tbsp Butter
3 tbsp Flour mixed with 1 cup of milk
1 Stock cube

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled frying pan (23cm diameter) over medium high heat. Pour or scoop the batter onto the frying pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the edges turn brown. Loosen with a spatula, turn and cook the other side. Set aside.

For the ragout:
Heat a little oil in a pan then fry the onion until soft then add the garlic and fry for a little while more.
Put in the minced meat, fry until it changes colour.
Add the vegetables, stir for awhile.
Pour in the flour and milk mixture, stir until it thickens.

Heat some oil in a pan for deep frying.

Put some of the filling in the centre of one of the crepes.
Fold in both sides, and then fold in the top and bottom to make a rectangular parcel.
Next roll it in beaten egg until all covered, then roll it on the breadcrumbs until it's well coated.
Repeat until you have used up all of the crepes and filling.
Deep fry the risoles until they are brown all over.

Ready to serve.

Note: You can bake the risoles in the oven instead of deep frying, if you want to.

Monday, 28 July 2008

Ronde - Peanut filled sticky rice dumplings with ginger sauce

It's a Javanese dessert made out of sticky rice flour and filled with coarse ground peanuts.
Usually it's served warm with lots of other things thrown in beside the dumplings, like peanuts, some kind of jelly, kolang-kaling or other thing.

Kolang-kaling (Arenga palm fruits) that have been coloured.

It's different from one place to another, but one thing would be the same, they are always colourful. Most common colours would be green and pink.
Because of the ginger and how it is served, it will make you feel warm. This dessert is very popular in colder areas of Java but you can also find it in stalls or some restaurants too. So it will be great as a winter dessert.

The original name is WEDANG RONDE

For dumplings:
150 g sticky rice flour
1 tsp salt
130 ml water
food colouring of your choice

100 g peanuts
75 g sugar
25 g sesame seeds
1/4 tsp salt
2 tbsp warm water

Ginger sauce:
1 l water
100g ginger (or more if you like it spicier/hotter), sliced
2 lemon grass, smashed
2 pandanus leaves (I use 1 tsp pandan extract)
150g - 200g sugar

Put all the filling ingredients in a food processor and process until it's smooth enough (but coarser than peanut butter). Make small balls and set aside:

Mix all the dumpling ingredients in a bowl and knead until it's mixed well and smooth.
Take one of the peanut filling, cover it with the dumpling dough. Keep making them until both the dough and the filling have gone:

Boil some water in a pot and cook the dumplings in stages until all float and cooked. Put the aside:

Cook all the sauce ingredients in a different pot until it's boiled, simmer for 10 minutes until the sauce is very fragrant.

Put some of the dumplings and some dry roast peanuts into a bowl, pour the ginger sauce over while it's still hot.
Serve immediately.

Peeling the skin off dry roast peanuts.

Poffertjes - Dutch pancake balls

They're fluffier than American pancakes because of the yeast. Originally they were cooked in a special pan which makes them turn out like balls. They're served with lots of icing/powdered sugar.


200 g plain flour
7g (1 pack) yeast
1/2 tsp salt
1 tbsp sugar
2 eggs, beaten lightly
500ml (warm) milk
25 g melted butter

Put the flour in a bowl with the yeast.
Slowly pour the milk in, whisking as you pour.
Add the lightly beaten eggs, mix well.
Cover with kitchen towel or cling film for 30 minutes to 45minutes in a warm place.
Mix in the melted butter while you're heating up the pan.
Cook the batter until it's brown then flip it over to cook the other side.
Serve with lots of icing sugar