Bakso (Indonesian Meatballs)

UPDATE

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? ;)

Bakso

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? :P

Bakso

 

Ingredients:

  • 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

 

How to:

  • 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).

The method will always be the same, this is how we make bakso.

  • 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

How to:

  • 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:

  • Noodle
  • 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 ;)

Old bakso: not very smooth

New bakso: Looking good, don't you think?

New bakso: Looking good, don’t you think?

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30 Comments

    • Mrs. D says:

      Hmmm.. but I don’t like bakso kenyal. Maunya yang lembek, lupa nanya resep sama temen yang gi liburan di indo nih… baksonya dia mantep banget. Will update the recipe as soon as I found the best one for me :)

  1. Chita says:

    Pingin nyoba!! Kapan hari suami nyoba bikin bakso, karna dia masaknya based on instinct jadi hasilnya kurang memuaskan, mudah-mudahan weekend ini bisa nyobain resep ini niy! ;)

  2. cookingdj says:

    Bakso!! All time fave sekali ya.. tergoda banget utk coba resepnya, krn selama ini belum pernah nemu resep bakso. Tapi alhamdulillah ada 2 tukang bakso dlm jarak 100m dr rumah yg dua2nya uendaaaang bambang! dan dua2nya bakso yg lembut, bukan kenyal. Pas dimakan seperti meleleh di mulut… *udah bikin ngiler blum mbak?*

    • Mrs. D says:

      True.. klo bikin bakso bisa sekali banyak sekalian buat simpenan. bt nasgor, capcay, migor dll. huaaa… sukses deh bikin ngilernya. kebetulan anak lagi sakit jadi males masak *sambil ngebayangin tukang bakso lewat, drooling* :cry:

  3. Hooray! Food! says:

    Wow! The tapioca flour as an ingredient is so interesting! I would love to give this a shot. Thank you for sharing!

    • Ridha says:

      Have you checked with Asian grocery shop? Usually if there’s Thai or Chinese foods, you should be able to find tapioca flour. Otherwise, the closest one I can suggest to you is using potato flour. But the result won’t be the same as if you using tapioca flour.

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