Risoles Jamur Kuping - Wood's Ear Fungus Rissole

by - Friday, May 08, 2009

risoles1

Si Cumi (tuh yang manggil Mbak Yuni) alias Mbak Odah si tetangga sebelah kos sore-sore bikin lumpia isi rebung, aku sama Mbak Yuni dikasih atu-atu, hmmm… anget-anget dimakan sama cabai rawit ijo… KURANG!!!!!!!!! Akhirnya kita berdua langsung niatan bikin ndiri, liat kulkas masih ada sosis, wortel, sama jamur kuping kering. “Gimana kalo bikin risoles aja mbak Yun? Isi mie soun dicampur bahan sisa yang ada di kulkas?” Tanya TataBonita. “Oke, siap bos!” jawab Si Mbak Yuni. Cabut deh beli mie soun ke minimarket terdekat. Malem-malem kita berdua rebyek di dapur, Mbak Yuni bikin isinya, aku bikin kulit risolesnya. Trus kita gulung-gulung sama tepung panir, simpan di kulkas, esok paginya tinggal goreng doank. Yaaaa…. Laris manis! Digasak temen-temen kos!


Risoles Jamur Kuping

Bahan:

Minyak agak banyak untuk menggoreng
1 putih telur untuk merekatkan kulit lumpia

Isi:
1 bungkus mie soun (bungkus yang kecil), rendam di air panas sampai lunak lalu potong-potong kira-kira 6 cm
Segenggam jamur kuping kering, rendam di air panas lalu iris-iris memanjang
1 buah wortel agak besar, diiris dadu kecil
2 buah sosis, iris bentuk korek api agak besar
Bumbu halus: 3 bawang merah, 2 bawang putih, sedikit gula, penyedap rasa, garam dan merica bubuk secukupnya.

Kulit Risoles:
250 gram tepung terigu
2 telur
50 gram margarine, lelehkan
¾ sdt garam
600 ml air

Pelapis:
3 putih telur, kocok lepas
200 gram tepung panir (tepung roti kasar juga boleh lo…)

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Cara Membuat:
1. Bahan Isi: Tumis bumbu halus hingga harum lalu masukkan wortel dan jamur kuping, aduk rata, masak kira-kira 2-3 menit. Masukkan sosis dan mie soun, aduk rata. Masak hingga matang lalu sisihkan.
2. Bahan Kulit: Campur semua bahan kulit, aduk rata. Pastikan jangan sampai ada butiran-butiran tepung di adonan. Panaskan sedikit minyak (kalo teflonnya aka wajan antilengketnya bagus gak usah pake minyak hehe), ambil adonan secukupnya, tuang ke dalam wajan sambil dibuat dadar. Biarkan hingga matang, angkat, dinginkan.
3. Ambil satu lembar kulit, isi dengan satu sendok bahan isi. Lipat kedua sisinya, lalu gulung dan rekatkan ujungnya dengan putih telur.
4. Celupkan risoles ke kocokan putih telur, lalu guling-gulingkan ke tepung panir.
5. Goreng hingga kuning kecoklatan, angkat dan tiriskan.
6. Sajikan dengan saus sambal botolan atau cabai rawit ijo.


sgdggd

Wood's Ear Fungus is a kind of popular fungus used in Indonesian cooking. It has brown color and round sheer shape. It also has rubbery texture. In Indonesia it can be easily found in rainy season; it can grow well on rotten wood in humid area. We can find fresh wood's ear fungus sold in traditional market easily; the dried one is usually sold in supermarket. The dried one usually has wider shape, soak it in warm or hot water before you use it. I like so much to have it cooked with white tofu in spicy coconut gravy, but not for this time - I’d love to have it duets with vermicelli as rissole’s filling; duet? No! Because the little carrot and the beef sausages don’t want to be left to take a part for the filling :-)

I made this rissole helped by Mbak Yuni, my boardinghouse mate. She had a job to make the filling, while mine was to make the wrappers. We made this rissole with a lot of fun, laughs, and jokes. Yup, both of us have a high sense of humor - we like to make a joke for each other then laugh it. Okay, no bla bla bla anymore, let’s peep the recipe!


Vermicelli & Wood's Ear Fungus Rissole

Things You Need:
400 g oil to fry the rissoles
1 white egg to glue the wrappers

Filling:
Vermicelli noodles (sorry I forget the sum, about one and a half handful dried vermicelli), soak in hot water until tender, drain then cut into 6 cm
A handful of dried wood's ear fungus, soak in hot water until tender then slice finely
2 beef/chicken sausages, cut into big matches shape
A carrot, dice into small size
Ground spices: shallots, garlic, salt, pepper powder, sugar.
2 tablespoons oil to sauté

Wrappers:
250 g all purpose flour
2 eggs
50 g margarine, melted
¾ teaspoon salt
600 ml water

Wrapper’s Coat:
2 beaten loosely white eggs
200 g bread crumbs

Procedures:

1. Filling: Heat 2 tablespoons oil in a pan, sauté the ground spices until fragrant. Add wood's ear fungus and carrot, stir them well and cook for about two minutes. Last, add the sausages and vermicelli, mix the filling well until it cooked. Remove from heat and side aside.

2. Wrappers: Mix all the wrapper’s ingredients, stir well. Make sure that there’s no granulated flour in the batter. Heat 1 tablespoon oil on anti-sticky pan (But if your anti-sticky pan is the good quality one, you don’t need to use oil). Take one ladleful of batter, pour into the pan to make a thin pan cake. Let the pan cake cooked, remove from heat and side aside (use low heat). Do the procedures until the batter used up.

3. Take one sheet of wrapper, fill it with 1 tablespoonful of the filling. Fold its both sides, then roll and glue its edge with white egg. Dip rissole into beaten white eggs then roll it back and forth on the bread crumbs.

4. Heat a lot of oil in frying pan, fry the rissoles until they turn golden brown. Remove from the frying pan.

5. Voila! The rissoles are ready to be served with hot or sweet tomato sauce.


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