daily stuff · recipes

Risoles Chicken Ragout

Here in Drunen (and maybe in other cities except den haag :p) it’s not that easy to find some typical indonesian savoury snacks that have a really good taste. That’s why whenever i feel like i want one, i have to be more creative (and diligent to search on internet) in order to satisfy myself (for snacking).

One day i was craving for risoles with ragout filling. I told my husband and he agreed that it was a good idea to make one because he also never tried them before (well actually most of the time he would just say that to my ideas or suggestions :D). Thus i decided to browse on the internet looking for recipe(s) that according to my eyes and logic would have a good result.

Luckily i found one recipe that look reasonably easy to follow and when we executed apparently it’s even better than we thought 😉

So here i am sharing that recipe for all the visitor(s) who maybe also looking for delicious risoles recipe!

Risoles with Chicken Ragout Filling

For the crepe/outer layer/pancake

300 ml plain milk (UHT)
150 gr all purpose flour
1 tbsp butter/margarine – melt
1 pc egg
1 pc egg yolk
3/4 tbsp salt


1. Put the flour into a bowl, make a hole in the middle of the flour and then pour the milk bit by bit while stirring using mixer.

2. Add the egg (both egg and one egg yolk) into the dough and stir evenly, and then add the melted butter/margarine and salt into the bowl. Stir until all mixed evenly.

3. Preheat the non stick pan and using low heat, pour about a ladle of the dough into the pan, make a circle move to make the dough even and thin. Let the dough for a while until cooked. Then take the pancake out. Repeat until the dough finish. Set aside.

For the ragout


250gr chicken fillet – boil with +/- 1000 ml of water (add a pinch of salt) until cooked, and then cut them into smal cubes (approx.1x1cm)/or just shred them as you want 🙂
2pcs of carrots (medium to large size), cut into small cubes and boil them in the leftover water from the chicken around 3 min from the time of the first boiling.
2 tbsp butter
1/2 pc of onion, chopped
100 gr flour
300 ml milk
250 ml leftover boiling water from the chicken (and carrots)
2 tbsp sugar
1/4 tsp nutmeg powder
1/2 tsp pepper
1/2 tsp maggi block (can be skipped)
Salt to taste
2 sprigs of celery, finely cut
1 sprig of spring onion, finely cut


Mix the milk and the leftover water, and then set aside.

Preheat the pan, with the butter saute the onion until it gets softened.

Throw in the chicken fillet, and saute until their color changed (a bit brownish).

Then, pour in the flour, mix evenly, and then pour the liquid (milk + leftover water) into the pan bit by bit while stirring until smooth so that no lump from the flour.
Throw in the carrots, keep on stirring and cook with medium heat. Then throw in the sugar, nutmeg powder, pepper, and salt (to taste. Note that you have to try them first then add salt when needed because the leftover water from chicken already been added with a bit of salt). Also add maggi block (optional), cook until the ragout got thickened and get bubbling. Reduce the heat to low, then add the chopped celery and spring onion, stir evenly and then turn off the heat. Let the ragout to cool down until it reaches room temperature before use.

For the coating:
1-2 pcs of eggs, whisk them together with 20-30 ml of milk (to loosened the egg)

first take 1 pc of the crepe/pancake, spoon the ragout as much as you want (sufficient enough but not too overloaded), fold the crepe, dip it into the whisked egg, and then roll it inton the breadcrumbs until it is fully coated. Do it repeatedly for all the crepes.

Then, fry the risoles until the color of the risoled changed and look brown.
Serve with bird chillies or sambal =)



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