Risoles and Potato Souffle

Risoles - I wonder if it's the plural form of Risol - is a common snack for Indonesian. It's almost the same as a spring roll - nah, I'm absolutely lying here. I never really eat any spring roll before, and I wasn't really fond of Risoles so it's absolutely hard for me to tell the difference, hihihi. But at least the look is quite the same :P

I remember when I was in senior high and my Mom was running her catering business, she made around 400 risoles every day (hahaha, I should ask my Mom about the exact number :P), and it's like almost everyday she put one big plate of risoles on our dining table as breakfast. I swore I never wanted to eat any risoles any more, hahhaha...

But somehow I miss this snack, and with a thought that I might satisfy my new customers (hahaha, thanks indo-surbanian :D) with their hometown food, then I thought it would do no harm to try.

This is my first attempt to make Risol(es). The skin making is a bit tricky, the first skin was to thick, others was having holes, some are too thin, whooaaaa :P And I was not happy too about the filling, since it didn't look really nice (not what I had hoped for), and it's not enough to do all the skins.

But after I finished frying the Risoles, I felt happy because I think it's nice; they're not consistent in size, but the taste is delicious. I should practice more to make them neater :)


Last week when I went back to Jakarta, I joined one day cooking course with Pak Sahak as the teacher. I got this Potato Souffle recipe from him, with changes here and there (adjusting the recipe to the content of my refrigerator), I made this souffle (is this an english word or what? :P).

Quoted from wikipedia:

A soufflé is a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites.

The combination of whipped cream (I wasn't sure should I whipped it or not, but I did it anyway) and beaten egg whites makes this souffle very light and soft.