How to Make Delicious and Chewy Meatballs (Bakso)
Bakso, or Indonesian meatballs, is one of the most popular foods in Indonesia. Loved by both children and adults, bakso is known for its savory flavor, chewy texture, and warm, comforting broth. Making bakso at home is actually quite easy if you know the right ingredients and steps.
1. Ingredients
To make beef bakso, prepare the following:
500 grams of fresh beef (lean part is better)
100 grams of ice cubes (to keep the mixture cold)
2 cloves of garlic, minced
1 teaspoon of salt
½ teaspoon of ground pepper
2 tablespoons of tapioca flour
1 egg white
Water for boiling
2. How to Make the Meatball Mixture
1. Cut the beef into small pieces for easier blending.
2. Put the beef into a blender or food processor along with garlic, salt, pepper, and ice cubes.
3. Blend until smooth and even.
4. Add the egg white and tapioca flour, then mix well.
5. The mixture is now ready to shape.
3. Shaping the Meatballs
Heat some water in a pot, but don’t let it boil (keep it warm).
Take a small portion of the mixture, form it in your hand, and squeeze it until a round ball comes out between your thumb and index finger.
Scoop the ball with a spoon and drop it into the warm water.
After shaping all the meatballs, boil the water until the meatballs float.
Remove and drain.
4. Making the Soup Broth
Broth ingredients:
Beef bones or beef stock
3 cloves of garlic, fried and crushed
Salt, pepper, and seasoning to taste
How to make:
1. Boil the beef bones until the broth becomes flavorful.
2. Add the crushed garlic and seasonings.
3. Cook until fragrant and tasty.
4. The broth is ready to serve with the meatballs.
5. Serving
Place the meatballs in a bowl, pour hot broth over them, and add noodles, vermicelli, vegetables, and fried shallots. Serve while hot.
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Tips for Chewy and Tasty Meatballs
Use fresh beef with a little tendon for a better texture.
Don’t leave the mixture at room temperature for too long or it will get soft.
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