Delicious Risol Recipes That Are Easy To Make At Home

Illustration of Risol (Paul Brighton/Pexels)

JAKARTA - Leisure time is most fun if spent eating snacks. In various regions in Indonesia, there are a lot of variety of snacks that of course taste good. One of them is risol.

Basically, risol is an omelette filled with meat and vegetables. The omelette dough is made from a mixture of flour, eggs, butter, and milk. Usually the outside of the risol is crisper but the inside is soft. The crisp texture is obtained from breadcrumbs that are coated on the outer skin of the omelette before frying.

Risol cake is best eaten warmly and eaten with cocolan sambal sauce or cayenne pepper. Interestingly, risol is also quite easy for you to explore yourself at home. Can't believe it? Let's try to cook risol while cutting the following recipe.

Risol mayo

Leather material :

250 gr of wheat flour 2 tbsp sago flour  1 pack of powdered white milk  1 egg 1/2 tsp salt 500 ml of water 1 tbsp oil Flour panir to taste

Stuffing material :

Smoke beef 3 boiled eggs, halved 4  Seasoning mayo:  150 gr mayonnaise  50 gr cheddar cheese 1 sachet of sweetened condensed milk

How to make :

Combine all the leather ingredients in a container, flatten with a whisker  Take a spoonful of skin dough, then make a thin omelette on top of the teflon for the risol skin, leave the dough a little for dipping  In a separate container, mix the mayo seasoning and mix well and set aside Take a cooked omelette, smear the mayo seasoning, put the egg pieces and smoke beef, add a little mayo Cover the omelette and fold like a spring roll shape, dip briefly in the rest of the dough skin then cover with flour panir  Fry until golden brown and ready to serve

Risol ragout

Leather material:

250 gr of wheat flour 2 tbsp sago  1 egg 1/2 tsp salt 600 ml of water

Ragout ingredients:

2 potatoes, diced  2 carrots, diced  1 leek, thinly sliced 200 ml of liquid milk 3 tbsp plain flour 100 gr grated cheese Salt, pepper, powdered chicken broth  4 cloves garlic, chopped 1 onion, chopped  Egg whites for dipping Flour panir to taste

How to make :

Sauté chopped garlic and onion until fragrant  Enter carrots and potatoes, add water  Season with pepper, salt and broth Wait until half-cooked then add the flour and mix well  Once thick, add the milk and cheese Cook over low heat until thicker and set aside  For risol skin, mix all ingredients and make an omelette  Fill the omelette with cooked vegetable ragout Roll into the egg whites and flour panir, fry until browned Risol village

Materials:

200 gr of high protein wheat flour  2 tbsp tapioca flour Salt 600 ml of warm water 1 egg 2 tbsp cooking oil

Stuffing material:

2 small packs of vermicelli 3 shallots 2 garlic 2 leeks Salt, pepper, powdered broth

How to make :

In a large container, mix all the flour until smooth and add the eggs Pour warm water little by little until the flour dough is flat and does not clump The dough can be filtered before making the omelette Cook the omelette one by one over non-stick teflon, set aside To make risol stuffing, boil the vermicelli until cooked and cut into pieces Slice the shallots and garlic then sauté until fragrant  Enter the vermicelli, season with salt, broth, and pepper and cook until cooked  Fill the omelette with vermicelli, roll it, then fry until the skin is crispy