Page 29 - JaKita 01rd Edition 2021

28 CULINARY CULINARY 29

Betawi Risols Recipe

Preparation time : 1 hour
Difficulty level : easy

Ingredients:
250 gr medium protein flour
1 egg
100 gr butter, melted
1 tsp salt
400 ml water
1 tsp seasonings
Trace of The Dutch For filling:

in Risols 150 gr vermicelli, soaked in warm water
100 gr carrot, peeled and diced
In Europe, rissoles has been served since the To serve risols, ½ tsp pepper powder
we need to fry
13th century. It has different names in each 1 tbsp salt
them until they
country: it is called rissoler in French and turn golden. ½ tsp seasoning
rissÓis in Portuguese. Nonetheless, they have 50 ml cooking oil
similarity despite the various ingredients.
For peanut sauce:
Rissoler, which often served as appetizer dish Credit: 150 gr fried nuts
chillies, fried
10
(hors-d’oeuvre), has savoury and sweet taste Safran H. ½ cut palm sugar
which comes from its sugar powder and fruit smooth and not easily torn. Betawi’s risols also ¼ tsp salt
sauce. It is usually fried or baked in the oven. dont need wrapper ingredients like egg or bread 1 lime
crumbs; this what makes risol has crunchier 1 cup hot water
In Netherlands, rissole is everyone’s favourite texture than rissoles, which is more tender.
dish. Hence, it is believed that it was the pastry stuffed with smoke beef, egg, vegetables
Dutches who brought the influence during their Besides the wrapper, Betawi risol also has and mayonnaise sauce. They are coated with
colonialism in Indonesia—for acculturation simpler filling: most people use sauteed bread crumbs and beaten egg. Instructions:
happens in culinary, too. vermicelli, mixed with minced carrots. Others
use sauteed vegetables like potatoes and Lastly, ragout is known as the filling for risol in the
There were many of our people who worked carrots, but not like the ones in rissole filling. form of pasta-like stew. It is a highly seasoned
for the Dutch, so they acknowledge the vegetables with ragout-like texture. yen For peanut sauce: blend all the ingredients with hot
ingredients and recipe for rissole making. According to one of patissiers, Ajumma, risol water until it looks smooth. Add few squeezes of
Therefore, rissoles became risols. is a timeless snack. People of Indonesia can’t lime juice.
resist the taste of ingredients in risol’s filling. For the skin: combine and stir all of the
Previously, risols were baked pastry stuffed Furthermore, Ajumma reminds us not to confuse ingredients. Set aside for 30 minutes.
with minced beef and vegetables. But today, risol with rissole as they are two different dishes, While waiting for the skin batter, saute the
the filling gets vary: some use minced chicken as well as with the similar one named ragout. Risol is a timeless snack, as our pople vermicelli and carrots. Add salt, pepper and
meat or fish, shrimps, mushrooms, carrots, She explained that risol often stuffed with bihun can’t resist the taste of ingredients in seasonings. Cook thoroughly.
potatoes and green beans. yen (Indonesian vermicelli) and potatoes or carrots Ladle about 1 soup spoon of the skin batter on to
only, and wrapped in a thin wrapper without risol’s filling. the non-stick skillet pan, continue with the rest of
bread crumbs coat. While rissole is a kind of the batter.
- Ajumma, a patissier. Wrap the fillings (vermicelli and diced carrot) with
the skin, fold and rolled them up.
Heat up oil to medium-high and fry the rolled
risolles.
Serve with the peanut sauce.
Infographic/Tommy K.R

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