This was one of my very first post when I started blogging. And since then I’ve been trying to find a good recipe that works for me. And I think I’ve (almost) found it. I updated the recipe below. You can see the difference between the old bakso and the new one I made, also the photo, maybe?
This is one of the food in my top 5 most favourite food list. But I’m not a master of this meatballs (yet). Slightly different style meatballs here. And you can only find in Indonesia of course
Actually making this balls was very tricky. I’ve made this many many times. Sometime I got the consistency and taste ok but texture not. Sometimes I got texture and consistency ok, taste not. Always like that. Haven’t found the exact method that works for me yet. I promise I’ll update this and share it with you when I found the secret
In Indonesia you can find various types of bakso. Triangle shaped, rectangular shaped, bakso with fillings (cheese, tomato, vegetables, even chili sauce), bakso that looks like tomato (they scraped tomato seed and replaced with bakso mixture in it) and more. But lets just stick with ball shaped, shall we?
Have a little story behind this. My mum keep
telling remind me about a story when I was little. Maybe 3 or 4 years old. Everytime I heard the noise of bakso seller (yes, we have lots and lots of people selling bakso in Indonesia), I immediately run to the kitchen and take bowl from a drawer and run out to call the guy who sells it. Without worrying about my parents’ permission or money.
Oh well, that wasn’t so important, was it?
- 1 kg minced flank beef
- 200 – 300g chicken breast
- 7 cloves of garlic (sliced and fried)
- 1 tsp fried onion
- 1 egg
- 300 gr tapioca flour
- salt and pepper
- 200ml very cold water
- In a food processor, put minced beef, garlic, fried onion, egg, salt and pepper. Blitz until pale pink (it has to be smooth, like a very thick paste). Transfer to a bowl.
- Do the same with chicken breast. Roughly cut the chicken breast, put in a food processor and blitz until nice and smooth. Put in the bowl with the beef in it.
- Add in flour and water. Mix well.
- Boil water in a pot and add a pinch of salt. When its boiling, reduce the heat, so it’ll be only simmer.
- Make balls with your hand (as shown in pictures).
- Wait until they float, it means they ready and cooked. Take them out. Done.
- At this stage, you can freeze some of them. Good for stir fry, noodles, etc.
- And don’t throw the water, it contains good flavour from the beef, we’ll use it for the broth.
For the broth:
- 1/2 medium size onion, sliced
- 6 cloves of garlic (sliced, fried)
- 1/2 tsp ginger
- Salt and pepper
- Just add all ingredients into the beef stock and bring to boil.
- Before you serve bakso, put some bakso balls into the broth so its warm and nice.
To serve with:
- Egg (optional)
- Tofu (optional)
- Pok choy (optional)
- Lime juice
- Chili sauce
- Sweet / normal soy sauce
- Fried onion
- Chopped parsley
I know its a lot of stuffs there. But that’s the fun part and will make it more delicious. Give it a try and you might addicted to it too