Bakso Recipe: Indonesian Meat Bowl Noodle

Bakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, fish ball, or pork ball.^[1] 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. Today various types of ready to cook bakso also available as frozen food commonly sold in supermarkets in Indonesia. Slices of bakso often used and mixed as compliments in mi goreng, nasi goreng, or cap cai recipes.
Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.

Ingredient:

• With 1 pound beef(steak)as 100 %
• 10% tapioka starch
• 0.25% (accord) emulsion powder
• 4% salt
• 0.25% white pepper(merica)
• 1.5% garlic fresh(chopped)or garlic powder
• 20% crushed ice cube
• for the broth :
• beef ribs( bones) to make the stock
• 1 bulb garlic
• salt as desire
• 1/4 cup thin soy sauce(or regular soy sauce)
• 1 tbs black pepper
• 6 cup water
• for the fried wonton :
• 1 cup all purpose flour
• 1 tbs butter
• 1 large egg
• water as needed
• 1 tsp salt
• oil to fried
• condiment :
• rice noodle blanced till soft (bihun rebus)
• baby bok choy blanced (daun caisim)
• celery leaf (daun seledri)
• fried shallot (bawang goreng)
• Indonesia sweet soy sauce (kecap manis)
• ABC Chilli sauce(sambel ABC)
• distiled vinegar (cuka)
• fried wonton (pangsit goreng)
• 1 tsp pepper
• 1 tsp onion powder

Directions

• In the food precessor grind the lean beef with chrused ice cube 2-3 times until they all sticky
• in the mixing bowl, add ground beef with the rest of the meatballs ingredient until they all mixed together
• scoop with 2 teaspoon,make round ball
• boil some water,drop the meatballs in the hot water,when it float it's done
• and now it's time to make the broth.
• add salt on boiling water
• put the beef ribs(bone) to make stock
• and the rest of the ingredient
• boiled and shimmer
• now it's time to make the fried wonton
• mixed all the ingredient until it for like a dough
• rolled thin and cut square
• fried wonton
• Now to make the meatballs soup
• put the meatballs "bakso" in the beef stock
• prepare all the condiment and arrange in a bowl serve it while its hot

 

Asinan is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. The term asin is Indonesian word for "salty", which refers to the process of preserving the ingredients by soaking them in a solution of salty water. Asinan is quite similar to rujak', which is usually served fresh, while asinan is preserved vegetables or fruits. Of the many types and variations of asinan in Indonesia, the most popular are asinan Betawi and asinan Bogor.

• Asinan Betawi: The vegetable asinan of the Betawi people from Jakarta is preserved Chinese cabbage, cabbage, beansprouts, tofu, and lettuce served in a thin, hot, peanut sauce with vinegar, topped with peanuts and krupuk (especially krupuk mie).
• Asinan Bogor: The fruit asinan of Bogor city, West Java is preserved tropical fruits, such as raw mango, water apple, papaya, ambarella, jicama, nutmeg and pineapple served in sweet, hot and sour vinegar and chili sauce, sprinkled with peanuts.

 List of Indonesian Dishes