Rollade Pure Black Sauce – Indonesian Recipe

Rollade Pure Black Sauce-Indonesian Recipe

Let’s try this Recipe. Serve rollade along with black sauce, mashed potatoes and steamed vegetables.
Rollade Pure Black Sauce-Indonesian Recipe
Rollade Pure Black Sauce-Indonesian Recipe (kompas)

Rollade Pure Black Sauce-Indonesian Recipe

Materials Rollade:
Chicken breast fillets ½ in wide
1 tablespoon soy sauce
2 pieces of bacon
1 egg, make pancakes
1 egg to bind rollade chicken,
1 cup oil for frying
pepper to taste
salt to taste

Black Sauce:
50 ml soy sauce
1 tablespoon roasted peanuts that have been in puree
1 teaspoon cornstarch
100 cc of water to dissolve the cornstarch
Two lime leaves
salt to taste

Pure Potato:
2 potatoes, peeled
1 tablespoon butter
100 cc of fresh milk
Salt and pepper to taste

How to make:
1. Rollade: Open then coat the chicken fillets with pepper and salt until smooth and then given a soy sauce until smooth.
2. Add slabs of bacon and eggs that have been in the omelette on top of chicken fillet
3. Roll slowly until the solid and wrap with aluminum foil. Steam for 10 minutes, let cool then cut into pieces.
4. Rolade dip with the beaten egg, fried.
5. Black sauce: Mix all ingredients together and cook briefly until boiling. Add the soy sauce, cornstarch solution, and salt. Stir well.
6. Mashed potatoes: potatoes cut into pieces and then boiled until tender and mashed. 7. Boil a mixture of milk, butter, salt, pepper powder. Add the potatoes smooth, stir until smooth and lift.
8. Serve rollade along with black sauce, mashed potatoes and steamed vegetables.

Rollade Pure Black Sauce-Indonesian Recipe

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