Monday, 27 June 2016

Kid's Favourite Bento

I love to put variety food in my kids' lunch boxes. This time, these are their favourites : sausage rolls, siomay and chicken ragout rissoles. Perfect snacks for little fingers.

Here I share the Chicken Ragout Rissoles recipe :

Chicken Ragout Rissoles
adapted from Indochine Kitchen

For filling
1 onion, chopped
125 g chicken, cubed
150 g carrots, boiled and cubed
150 g potatoes, boiled and cubed ( I used sweet corn kernel instead)
50 g peas
30 g celery, boiled and cubed
125 ml milk
75 g flour
200 ml chicken stock
1 1/2 tbsp nutmeg
1 1/2 tsp pepper
1 tsp salt
1/2 cup oil

For skin wrapper
1 egg
50 ml milk
1/2 tsp salt
70 g flour
150 g water
1 tbsp butter, melted

For crumbing
4 egg whites
400 g bread crumbs
Oil for deep-frying

For filling
Heat oil over medium heat. Stir-fry onion until translucent, about 3 minutes.
Add chicken pieces, cook for about 3 more minutes.
Combine carrot, corn kernel, celery and peas into the wok. Continue cooking until all ingredients are well distributed, about 2 minutes.
Season with nutmeg, pepper and salt.
Add flour and stir continuously for 5 minutes.
Pour milk and chicken stock into the wok. Let simmer for 5 minutes, till the mixture thickens, stirring a couple of times to ensure even cooking.
Turn off heat and let cool.

For wrapper
Combine flour, salt, water milk, butter and egg yolk in a bowl.
Whisk mixture to a thin batter.
Pour 1/4 cup of batter into a lightly oiled and preheated non-stick pan (20cm).
Cook until the sides start to curl up, about 1-2 minutes over medium heat.
Loosen the sides with fork and flip the pan quickly on a plate to get the wrapper off.
Continue with the rest of the batter.

For assembling
Place a tablespoon of filling into the middle of a wrapper.
Roll the side of wrapper away from you, form a 5cm log.
Fold both sides to the middle, ensuring no gaps.
Roll the risoles up and brush the tip with egg white for sealing.

For crumbing
Prepare two plates, egg white and crumbs each.
Dip risoles into egg white. Coat it with crumbs.
Dip the crumbed risoles back into egg white and coat it again with more crumbs.

For frying
Heat cooking oil in a saucepan.
Lower the rolls into hot oil, two or three at a time.

Fry until golden brown, about 3 minutes.
Ready to serve.

Details as below :

For my eldest son, I prepared :
1. Sausage roll (recipe here) and BBQ sauce
2. Siomay (recipe here)
3. Chicken ragout risoles
4. Apple cuts for recess

For my youngest son, I prepared :
1. Sausage roll (recipe here
2. Siomay (recipe here)
3. Chicken ragout risoles (recipe here)
4. Roast beetroot sticks
5. Segmented orange for recess

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