Risoles rogout sayur lipat amplop dan segitiga 
Vegetable Rogout Risoles Folded in Envelope and Triangle Shapes
This can be a business idea, especially with fasting month approaching, you can sell these as snacks.
For the rogout, you can adjust the vegetables to your liking, feel free to add green beans, corn, sausage, chicken, or beef.
I use a 20 cm non-stick pan, which can make 38 to 40 crepes; for beginners, 30 is already good.
Let the batter rest for at least 30 minutes before making the risoles skins, as this will make them more flexible. Cook on low heat to ensure the skins are fully cooked.
It's best to fold them when they are cool to make the risoles last longer.
Vegetable Rogout Risoles Folded in Envelope and Triangle Shapes
This can be a business idea, especially with fasting month approaching, you can sell these as snacks.
For the rogout, you can adjust the vegetables to your liking, feel free to add green beans, corn, sausage, chicken, or beef.
I use a 20 cm non-stick pan, which can make 38 to 40 crepes; for beginners, 30 is already good.
Let the batter rest for at least 30 minutes before making the risoles skins, as this will make them more flexible. Cook on low heat to ensure the skins are fully cooked.
It's best to fold them when they are cool to make the risoles last longer.
Cooking Instructions
- 1
Prepare the vegetable rogout ingredients.
- 2
Heat the vegetable oil, sauté the minced shallots and garlic until fragrant and cooked. Add the diced potatoes and carrots. Pour in the water.
- 3
Add the chicken bouillon powder, fine salt, and ground pepper. Cook until the vegetables are tender and the water has slightly reduced.
- 4
Mix the all-purpose flour with a little water and pour it into the vegetable mixture, stirring well. Add the granulated sugar, continue cooking while stirring until thickened (about 10 minutes), then remove from heat and let cool.
- 5
Prepare the risoles skin ingredients.
- 6
Mix all the ingredients while gradually adding water, leaving 150 ml of water to strain the batter.
- 7
Strain the batter to make it smooth. To make straining easier, add the remaining 150 ml of water, so the total water used is 750 ml. Cover with a clean cloth and let rest for at least 30 minutes.
- 8
Grease a non-stick pan with oil and heat it, pour in one ladle of batter, swirl to spread the batter, cook on low heat until the edges release on their own. Once cooked, flip onto a plate.
- 9
Take one crepe, fill with 1 tablespoon of rogout filling. Fold the bottom, right, and left sides, then roll.
- 10
Take another crepe, place 1 tablespoon of rogout filling on the left edge. Fold the bottom and top diagonally. Fold forward to form a triangle.
- 11
Fold the bottom right and left sides upwards to seal.
- 12
Dip the risoles in the flour mixture, then coat with breadcrumbs.
- 13
Fry the risoles in very hot oil, fry briefly, then remove and drain.
- 14
Dip the triangle risoles in the flour mixture and coat with breadcrumbs.
- 15
Fry the triangle risoles in very hot oil, fry briefly, then remove and drain.
- 16
Ready to serve.
Similar Recipes
-
Meat & Veggetable Rissole Meat & Veggetable Rissole
Rissole is one of very popular tasty snacks from Indonesia. This dish was introduced by Europeans who came to Indonesia for our spices and has now been modified to suit the palate of Indonesian people. This is my top 10 most favorite Indonesian appetizers (snacks).
Ros Coughlin -
-
Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake) Kue Lapis Sagu Ombre (Ombre Steamed Sago Layered Cake)
#mycookbook‘Lapis’ in Indonesian means layered. This is one of the traditional cake which can be found not only in Indonesia but also in Malaysia 🇲🇾, Singapore 🇸🇬, and Brunei 🇧🇳 where it is called kuih lapis.This cake usually consists of two different colors but you may also find three colors or even rainbow colors nowadays. This time I tried just using two colors. but instead of using different color for each layer, I added 1 more drop of pandan paste for each layer. So it created darker color of the layer.Please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘
-
Spinach turnovers - fatayer bi sabanegh Spinach turnovers - fatayer bi sabanegh
Triangle-shaped pies that are filled with spinach, onions and sumac, then oven baked. You can make them in two sizes. The big ones are suitable for breakfast and the small ones for snacks. A delightful tangy taste!
-
Inari Sushi with Minced Meat and Bamboo Shoots Inari Sushi with Minced Meat and Bamboo Shoots
I was taught how to make bamboo rice without the bother of pre-boiling the bamboo,and I arranged it into inari-style sushi. It's just perfect to bring in a lunchbox to a Hanami party, as it tastes delicious, even cold!At Step 4, you only need the liquid of the daikon radish. Use around 150ml and the same amount of water. You can use the grated daikon radish for another dish.This time I used the rice for inari-sushi,but of course you can serve as it is. Recipe by yaburie
-
Cilok (savoury tapioca balls) Cilok (savoury tapioca balls)
Hey, this dish is yummy and easy to make. As long as you can find the ingredients😀#superbowl
-
Easy Handmade Gyoza and Wonton Skins Easy Handmade Gyoza and Wonton Skins
I learned how to make gyoza dumpling by dividing them into small portions and rolling each one out into a circle, but it's a lot of work so I created this simpler method. I think this is perfect for beginners. Handmade skins are chewy and delicious.I use 50g each of bread and cake flours, but you can just use one or the other. Make sure to dust the skins with lots of flour if you stck them. If you freeze the skins without flouring them they tend to stick together easily. If you fill the skins to form the dumplings, and line them up on plastic wrap without touching each other they will freeze nicely. Once the dumplings are frozen, you can pack them in a plastic bag. Recipe by mini -
Basic Crepes Basic Crepes
The French " Crepe " word for a very thin pancake.if you want to make sweet , prepare this recipe adding 2 tablespoons sugar to the batter. You can sacked and wrap in a plastic bag or foil in the freezer for 3 months . Just place plastic wrap between crepes to be frozen will make it easier to separate them to thaw. This recipe make 12-13 small crepes
-
Potato and Ground Pork Croquettes Potato and Ground Pork Croquettes
My mother used to make these croquettes for me a lot.They're my husband's favorites, so he requests them all the time.You can use just half a frying pan full of oil to fry these croquettes. Drain the oil very well after frying to ensure a light crispy finish.You can use vegetable oil to sauté the onions too. For 6 croquettes. Recipe by Pandakosan -
Fluffy Waffles Fluffy Waffles
Quick and easy, and you can skip beating the egg whites to make them faster; not as fluffy but just as delicious.
-
Deep Fried Chicken Skin Deep Fried Chicken Skin
Everytime I cook my chicken breasts.I always collect the chicken skins and store them in the freezer.Why you have to throw them away if you can turn them into the crunchy snack like this.Let's get started!!
-
Small New Potatoes Sautéed Teriyaki Style in Sweet and Sour Miso Small New Potatoes Sautéed Teriyaki Style in Sweet and Sour Miso
This is a recipe passed down from mother to daughter.As a child, whenever my father's new potatoes were harvested from our garden, my mother would make this sautéed dish for me.It's our regular seasonal home-cooked dish.Since they're sautéed whole, it's best to use the small potatoes, making it easy to cook and eat.Adjust the cooking time in the microwave to the size of the potatoes.In Step 3, sauté until the skins have browned. The crispiness of the skins and the roasted flavor goes well with the miso sauce. For 4 servings. Recipe by Pcocoon
More Recipes
- Buffalo wings dip - Stilton and mustard
- Pistachio Filling - aka Dubai Chocolate
- Creamy Mushroom Chicken & Rice 🍄🟫
- Super healthy tricolor vegetable salad with national flag Tiranga
- Kesar Basundi
- HEALTHY HIGH-PROTEIN GREEN GLORY DIP
- Vaghareli Lasaniya (Green Garlic) Rotli
- California Farm Valentine’s Lamb Saddle Roast
- Light Butterscotch
- Amla & fresh turmeric cubes
