Bakso or baso is a meatball or ground meat paste made from beef surimi and is similar in texture to the Chinese beef ball, fish ball, or pork ball. Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery. Bakso can be found all across Indonesia from the traveling cart street vendors to restaurants and locally known in Singapore and Malaysia as bebola daging. Today various types of ready to cook bakso also available as frozen food commonly sold in supermarkets in Indonesia and Singapore. Slices of bakso often used and mixed as compliments in mi goreng, nasi goreng, or cap cai recipes.(source:wikipedia)
- 500 gr ground beef
- 150 gr ice cube (crushed), or you can use ice cold water
- 1 egg
- 2 tbsp fried onion (optional)
- 3-5 cloves garlic, mashed
- 2 tsp salt (15 gr)
- 1 tsp white pepper
- 1/2 tsp baking soda (or baking powder)
- 100 gr tapioca flour
- 1 tsp beef seasoning powder (optional)
- Combine the ground beef, ice cube, salt, pepper, beef seasoning powder, fried onion, garlic using food processor until smooth (if you don’t have one, you can use it by hand in a big bowl).
- Put tapioca flour and baking soda (or baking powder) into the mix, and mix again until it becomes super smooth (almost like a paste).
- Bring water to boil in a big pan, and turn the fire off once the water is boiling.
- Use two spoons to make a ball from the mixture. Make sure to wet your spoons in the cold water first before you do it, otherwise it will be stick to the spoons.
- Put the ball directly to the boiled water (still with fire off), do until all the mixture is finished.
- Put the fire on, and cook well the meatball (around 5-10 minutes). You can take one of the meatball and slice it to see whether it’s cooked well or not. Cook longer if needed.
- Drain all the meatball. Ready to use 🙂
- If you want to keep the meatball in the freezer, wait until it becomes cool down and put them in plastic bag or zip-lock back. Make sure there is no air coming in. Meatball (bakso) can stay one day in the room temperature or aorund 2-3 months in the freezer.
- Do not put meatball directly to the boiling water because it will destroy the shape of the meatball. Make sure to turn the fire off when you put the meatball to the pan.
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