Versatile Vegetable Ragout Filling for Rissoles or Gabin

Name: Vegetable Ragout Filling
Yield: 14 pcs
Cuisine: Indonesian
Ingredients: 4 sdm cooking oil; 150 g green onion; 3 sticks celery; 3 cloves garlic; 150 g carrot; 100 g cabbage; 200 g boiled potato; 500-600 ml water; 50 g margarine; 50 g all-purpose flour; 1/8 sdt nutmeg powder; 1/4 sdt pepper; 1 sdm milk powder; 1 1/2 sdm sugar; 1 1/2 sdt salt; 1 sdt chicken powder; 8 sheets rissole skin; 8 pieces gabin (cream crackers); wet batter; breadcrumbs; 15 g dried red chili; 5 cloves garlic; 5 cloves shallots; 200 ml water; 2 sdm rice vinegar; 3 sdm sugar; 1 1/2 sdt salt; 1 sdt seasoning (MSG); green chili

Indonesian · Organized from the video by Devina Hermawan

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Ingredients · 14 pcs

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Steps

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1
Grate the carrot coarsely. Finely slice the cabbage, green onions, and celery. Chop the boiled potatoes into pieces.
💡 Finely slicing cabbage ensures a smoother filling texture.
2
Heat oil in a pan. Sauté the green onions, celery, and minced garlic until fragrant. Add cabbage, carrot, and boiled potatoes. Stir-fry briefly, then add water and boil until vegetables are soft.
💡 Don't add seasonings or flour yet so the vegetables can soften first.
🔥 boil
3
In a separate pan, melt margarine with flour, nutmeg, and pepper. Cook while stirring until the mixture turns slightly brown.
💡 Be careful not to burn the roux.
4
Combine the roux with the cooked vegetables. Add milk powder, sugar, salt, chicken powder, and a little extra water if needed. Cook until the mixture thickens, then let it cool to set.
💡 The filling will set further once cooled; adjust thickness to your preference.
5
For the sambal: Boil dried chilies in water for 5 minutes. Blend the chilies with garlic, shallots, and a portion of the water until smooth. Pour into a pan with the remaining water, rice vinegar, sugar, salt, and MSG. Cook on medium heat for 7 minutes until slightly thickened. Set aside.
💡 Boiling the chili tones down the aroma. This sweet-and-sour sambal lasts long but should be refrigerated.
🔥 boil → medium heat⏱ 5 minutes⏱ 7 minutes
6
For Rissoles: Place filling on the skin, fold the sides to the center, and roll. Seal the edges with wet batter, then coat with wet batter and breadcrumbs.
💡 Use about 35g for small rissoles or 60-65g for larger ones.
7
For Gabin: Place filling on a cracker, top with a thin slice of boiled egg (optional), and cover with another cracker. Dip the sides in wet batter and coat with breadcrumbs.
💡 Coating only the filling area prevents the crackers from falling apart.
8
Fry the rissoles and gabin in hot oil over medium-high heat until golden brown. Drain.
💡 Don't fry rissoles too long or they might expand and leak. They are already cooked inside, so just fry until hot and golden.
🔥 medium-high heat
9
Serve the rissoles and gabin with green chilies or the prepared sambal.
💡 The vegetable broth created during cooking makes the filling savory without meat.

Tips

Boiling the chili first softens it and tones down the aroma.
The filling will set further once cooled; adjust thickness to your preference.
For rissoles, don't fry too long to prevent the skin from breaking.
For gabin, coating only the filling area prevents the crackers from falling apart.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Devina Hermawan on YouTube

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