Risol Bihun

sefa

This was the reason why I spent 3 hours in the kitchen when making soto mie. Since I was to make my own crepes instead of using ready to use spring roll skin, because for me the taste will be different. My hubby said, I always want every thing to be perfect in cooking. Always give my energy and effort to make it identical as the original. Ya… not always though, sometimes when I’m too much lazy, I will chose the short cut.

The other reason (the most important one) to make the crepes from scratch was because my hubby loves to eat homemade risol. See, food is really love, isn’t it!

Hours I spent to make this risol was nothing comparing how happy my hubby was eating them (yes, he ate more than one). Even he didn’t give me a chance to make photo of them. That’s why I post the one I cropped from soto mie photos set so you can see how chubby my risol was.

The original filling recipe I got from Mbak Esther, I modified by adding salt and sugar and substituting the use of royco powder (royco is a brand, it’s the same as maggi or knor) with salty soy sauce to make my filling sexier with the tan look ;)

Ingredients:
Crêpe:

  • 250 gr high protein flour (in Germany it’s type 550).
  • 2 eggs.
  • 1 tsp salt.
  • 1 tbsp cooking oil (can be substituted butter, melted).
  • ½ tsp baking powder.
  • 500 ml fresh milk (add more if the batter still thick).

Filling:

  • 227 gr (1 package) of dried rice noodle, soak in boiling water, drain.
  • 4 cloves of garlic, finely chopped.
  • 1 big red onion, finely sliced.
  • 1 tbsp dried green onion.
  • Pepper, salt and sugar as needed.
  • Salty/light soy sauce as needed.

Methods:
Crêpe:
1. Sift flour, add baking powder and salt, mix well.
2. Make a hole in the middle of flour mixture, fold in eggs. Mix using whisker.
3. Gradually add milk until set and the batter become soft and smooth. (Sift the batter if the flour do not dissolve properly).
4. Add cooking oil, mix well.
5. Close with plastic wrap, let it stand for 30 minutes.
6. Heat small amount of butter in a crêpe pan. Ladle the batter and shake the pan to make it even. Cook for around 2-3 minutes over moderate heat. Remove from the heat.
7. Repeat until all the batter used up. Set aside.

Filling:
1. Sauté red onion and garlic until fragrant.
2. Add rice noodle, season with pepper, salt and sugar. Stir fry until set. Turn of the fire.
3. Fold in dried green onion and light soy sauce. Mix well until blended. Let it cool.

Butter
Egg white

Finishing:
1. Place one crêpe in a flat plate. Place some of the filling on it. Wrap like envelope. Glue with egg white. Fry until golden brown.
2. Slice and ready to serve with soto mie.

18 Comments

  1. Medy
    medy December 31, 2010 at 12:28 am

    Duh..mlm2 liat postingan ini tambah laperrr :D Looks yummy..dan ehm.3jam? Hebat banget Sefa..*tepuk tangan* Beda kulitnya ama yg ud jadi apa? Lebih crunchykah? *curious*

    1. sefa
      Sefa Firdaus January 14, 2011 at 9:26 am

      to all, sori ya baru bales skg… susah online nih sejak tinggal di Indo :)

      medy kalo pake kulit beli jadi itu nantinya jadi keras, kalo pake kulit yg bikin sendiri tetep lembut sampai besoknya.. dan bener-bener abang-abang-like deh :D

  2. anthie arvianto
    ~Anthie Arvianto~ December 31, 2010 at 12:35 am

    Malem-malem liat beginian, salah besar deh, lapeeeerrr
    Uni, kapan kesini lagi, bikinin ya, *ngelunjak*

    1. sefa
      Sefa Firdaus January 14, 2011 at 9:33 am

      skg lagi disini bubun olel :)

  3. restya
    Neneng Restiana December 31, 2010 at 6:10 am

    pagi2 ngeliat postingan ini..alhasil:MeLapar… :p eh tapi bener lho risolnya chubby bgt biasanya risol di tkg soto mie kn panjang2 dan kurus2 ;)

  4. MamaAlula
    Rina Aulia December 31, 2010 at 6:56 am

    glek!….on a windy and gloomy morning, seeing this recipe…ohh.. i’m so gonna eat my monitor!! o what a plump risol it is…and that soto mie…sllruuppppp!!!

  5. trias.kelly
    trias kelly December 31, 2010 at 7:27 am

    looks delicious…nyum nyum, laperrrr….

  6. eka
    Eka Wulandari Gobel December 31, 2010 at 7:29 am

    Photonya kerennn..langsung ngiler deh pagi2 gini, sef!

  7. neng chika
    Siska Kusumadewi December 31, 2010 at 8:19 am

    Aha!! Seneng bgt nih yg ga pake mixer + oven ky gini.. Pasti langsung dicoba besok pas libur :D *emak2 gagap dapur*

  8. Nurchasanah
    Nurchasanah Riyanto December 31, 2010 at 8:35 am

    wah tepat sekali, bu sefa… mau coba bikin kulitnya. kemaren coba beli yg langsung pake rasanya gak enak. mau coba yang bikin sendiri. hehehe, lama2 saya juga kayaknya jadi emak2 sok perfect *padahal belum* kalo beli rasanya ga cocok. termasuk soto. beli soto sama bikin sendiri, bener2 enak soto bikin sendiri. hehehe. jadi curcol… btw thanks for sharing ya. :)

  9. BunDit
    BunDit December 31, 2010 at 8:48 am

    pagi-pagi belum sarapan liat risol, perut langsung dangdutan. nyam..nyam..nyam :D

  10. otty
    Pangastuti Sri Handayani December 31, 2010 at 9:06 am

    As always, Sefa’s pictures are deliciously good!!

  11. Mamabelle
    Mamabelle December 31, 2010 at 9:44 am

    liat fotonya bikin ngiler euy….slurp slurp… :P

  12. PuanDinar
    Puan Dinar Aifa December 31, 2010 at 10:15 am

    kayaknya enak banget deeeh.. beneran bikin laper foto2nya.. yum! :D

  13. mama senna
    gegesaurus December 31, 2010 at 2:00 pm

    enaaaaakkknyoooo….

  14. ietha
    Dewi Martha Indria December 31, 2010 at 7:13 pm

    Mbak Sefa mah klo sudah urusan masak2 begini ampe moto2nya emang jago.. two thumbs up mbak ^_~

  15. Anggie
    Anggie January 4, 2011 at 10:16 am

    Selalu bikin ngiler ihh masakan nya mb Sefa… Mauuuuuu…

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