NAMA : M.

WAHYU AGUNG RAMADHANI

KELAS : 9 F
NO ABS : 23
How to make RISSOLES
I N G R E D I E N T S Nutrition DIRECTIONS

1. Make the wrapper: take a bowl then

FOR RISOLES WRAPPER
combine the flour, salt and egg. Gradually

 150g all-purpose flour add the milk whisk them to make a smooth
texture. When it's done, heat up non-stick
 1egg
pan. Take about 2 tablespoons of the

 200ml milk mixture, pour to the pan and make it thin

(just like how you make crepes). Cook it
 salt
with low heat. When the edge of the skin is
dry and you can peel off easily, it means it
FOR FILLING is cooked. Set aside.
2. Make the filling: heat up the wok, then
 150g minced beef or 150 g chicken
sauté the onion and garlic until fragrant.
 3 small potatoes, cut into small cubes Add the meat and mix them well for few
minutes. Then add carrots, pepper, salt,
 2 carrots, cut into small cubes
celery and 1 cup of water. Cover. When the
 1 onion, peeled and sliced carrots are half-cook, add the potatoes.
Continue cooking until they are tender and
 2 garlic cloves, peeled and sliced
add 1 tablespoon of flour mixed with water
 1 stalk celery, chopped to make the filling thicker. You can add a
little of sugar to adjust the taste.
 1 stalk spring onion, chopped (optional)
3. Make the Risoles: take one Risoles's
 1 tablespoon flour, mixed with a little of water wrapper then add the filling in the bottom.
Leave the bottom few centimetres clear.
 1
⁄2 teaspoon pepper
Lift the wrapper over the top and tuck it in
 1
⁄2 beef bouillon cube(Maggi or Knorr block) under the filling. Fold over the left side, and
then the right side and roll it up to form a
 sugar, to the taste
tube. Repeat until all the wrappers are
 1 cup water finished.
4. Prepare the dipping: dip the rissoles into
beaten egg then coat them with bread
FOR DIPPING
crumbs. Deep fry them with low heat, set
 1 egg aside and use the tissue paper to absorb the
oil.
 breadcrumbs
5. Serve with fresh green bird's eyes chillies or
chilli sauce.
 NAMA : M. WAHYU AGUNG RAMADHANI
KELAS : 9 F
NO ABS : 23

COCONUT ICE
Ingredients:

 2 400g tins sweetened condensed milk

 700g icing sugar
 650g desiccated coconut
 pink gel food colouring (optional)
Method:

Line a small rectangular baking tray or cake tin with baking parchment. If you don’t have any,
tin foil also works well.

In a large bowl, mix one tin of condensed milk with 350g of the icing sugar. Mix well, then
add 325g of the desiccated coconut and stir again until thoroughly combined (the mixture may
be quite stiff and hard to stir, but do persevere!).

Tip into your prepared tray or tin and press down to form a thin layer.

In the same bowl, tip in the second tin of condensed milk and mix with the remaining 350g of
icing sugar. Add the food colouring (if using), and stir in until the mixture is a completely pink.

Add the remaining 325g desiccated coconut and stir until combined. Gently tip into the tray and
press down to form a second layer over the first.

Leave the tray out to dry over night. Once the top feels hardened to touch, carefully tip the slab
of coconut ice out onto a large chopping board, peel off the baking parchment/tin foil and leave
to dry for a few more hours.

Cut into bars, squares or even pretty shapes using cookie cutters and leave to dry a little longer
before serving up or packing into pretty cellophane bags ready to gift to your favourite people!