Resep Masakan: Bakso - Indonesian meat balls recipes
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Bakso (baso)
Indonesian meat balls have different textures from western style meat balls such as Italian meat balls. Italian meat balls are little bit coarse, loose and soft whilst bakso smooth, dense/homogeneous and springy. The key of good bakso is springy. However, some unwanted additive are added during making bakso to make it springy such as formalin (formaldehyde) and borax which are prohibited and very dangerous for human health. There are some varieties of bakso such as bakso urat (tendon meat balls), bakso tenis/telur (big size meat ball with hard boiled egg as filling), fish balls, shrimp balls, bakso Malang, bakso bakar, bakso keju (cheese meat balls), etc. Bakso commonly serve in soup, noodle soup, nasi goreng (fried rice), stir fry dishes or as mie ayam companion.
I prefer to make my own bakso since it's healthier and meatier than store bought one. Here are some bakso recipes to share with you. Easy and fun to make. Enjoy.
image credit
Bakso (Baso) Poll
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Delicious bakso/baso (meat balls)
Bakso is one of President Barack Obama childhood favorite food. You can learn to make here.
Bakso sapi (beef balls)
1 lbs lean beef, sliced
1 clove garlic
1 tbsp tapioca starch (or corn starch)
1 tsp fried shallots
1/2 tsp fried garlic
1 tsp sugar
2 tsp salt
4 tbsp iced water or shaved ice
1/4 tsp ground white pepper
Method:
Grind all of the ingredients except ice water in a food processor or hand crank meat grinder into a smooth paste. Pulse more to make it smoother paste. I use mortar and pestle, to make a very smooth and stiff paste. Transfer to a bowl, add iced water, mix it well, cover and refrigerate it a least 6 hours. Longer is better. Cold dough will produce springy and bouncy tasty meat balls. Before shaping meat balls, transfer the paste into freezer for about 1 hour.
Heat water in the pot. When it reach boiling point, lower the heat. The water should be hot enough to cook the meat balls but not bubbling.
Meanwhile, rub little bit vegetable oil in one of your hand, and get a handful of the meat paste and close your hand into a fist. Squeeze out a small portion of the meat paste (1 teaspoon), between index finger and thumb, to make a smooth rounded ball shaped dough. Scoop out the meat balls dough with an oiled/watered spoon and put it in boiling water (not bubbling). When the meat balls float and cooked through, drain and put it in cold/iced water. At this stage, bakso is ready to eat. Freeze it for future consumption.
image credit
Note:
Substitute beef with chicken or pork to make chicken or pork balls. Follow the same method/direction as mention above.
Add minced beef tendon into your bakso dough/paste to make bakso urat (beef tendon meat balls).
Cooking tools you may need
Thsese tools will simplified your cooking process
STX turboforce 1800 watt grinder
Favorite Bakso (Meatball) Poll
Bakso ikan (fish balls)
1/2 lbs fish meat (spanish mackerel)
1 tbsp tapioca starch
1 tsp salt
2 tbsp fried garlic
a dash of ground white pepper
3 tbsp iced water or shaved iced
Method:
Grind all of the ingredients into a smooth and stiff paste. I use mortar and pestle.
Prepare a bowl of iced water. Grease your hand and fingers with some vegetable oil. Put some a lump of fish dough in your hand. Squeeze fish paste dough out between your thumb and index finger to form small balls. Scoop out the fish balls with spoon and put it in the iced water. Leave it for 30 minutes.
Heat water in a pot to boil. Once it's reaching boiling point, reduce the heat to low. The water should be hot enough to cook the meat balls but not bubbling. Put fish balls in the boiling water and cook over a slow fire till they float to the top. When the meat balls float and cooked through, drain and put it in cold/iced water. At this stage, bakso is ready to eat. Freeze it for future consumption.
image credit
Note:
Substitute spanish mackerel with shrimp to make shrimp balls and squid to make squid balls. Follow the same method/direction for making fish balls
Mortar and pestle
My great helper for making bakso paste
Stone (Granite) Mortar and Pestle
Stone (Granite) Mortar and Pestle, 7 in, 2+ cup capacity
Amazon Price: $22.00 (as of 05/28/2012)
Bakso telur/tenis
Boiled egg filled meat balls. You can use chicken or quail egg. Bakso tenis refer to big size meat balls since hard boiled chicken egg is used as filling.
Ingredients:Basic bakso dough/paste (see recipe above)
Hard boiled chicken eggs or quail eggs
Method:
Wrap hard boiled eggs in bakso paste and shape it to form balls.
Heat water in the pot. When it reach boiling point, lower the heat. The water should be hot enough to cook the meat balls but not bubbling. Put your meat balls in the boiling water. When the meat balls float and cooked through, drain and put it in cold/iced water. At this stage, bakso is ready to eat.
image credit
Note:
Substitute hard boiled egg with diced cheddar cheese to make bakso keju (cheese meat balls).
Bakso sapi (beef balls) in soup
Credit image: cumidanciki through Creative Commons License
Bakso/meat balls recipes from other countries
- Malaysia beef balls recipe
- Malaysian style beef balls
- Bouncy beef balls recipe
- Chinese style beef balls
- Chinese and Taiwanese beef balls recipes
- Chinese and Taiwan style beef balls
- Thit Bo Vien recipe
- Vietnamese beef balls recipe
- Beef balls recipe from Emerill Lagasse
- Celebrity chef style beef balls recipe
Indonesian cookbooks
Other Indonesian Recipes
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- Resep laksa Bogor
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My favorite recipes
Add your recipes collection with Indonesian fare recipes
What is your favorite bakso ?
Let us hear what you say about bakso..
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Elizabeth Randall
Oct 22, 2011 @ 5:49 am | delete
- i enjoyed reading through your lens...it's very interesting and learned so much from it. thanks. don't forget to buy the freshest fish and seafood from your trusted fish wholesalers
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blanckj
Aug 31, 2011 @ 6:18 am | delete
- Wow, to someone who isn't much of a meat eater (I'm not vegetarian, just not crazy about meat) these look kind of tasty.
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jojokaya
Aug 31, 2011 @ 6:50 am | delete
- Some people like to substitute it with seafood. Thanks for visiting
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RecipePublishing
Aug 10, 2011 @ 3:45 pm | delete
- Great savory treats.
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jojokaya
Aug 11, 2011 @ 1:30 am | delete
- Yes they are. Thanks for your visit
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by jojokaya
I am mom to wonderful son, love cooking, travelling, parenting/family, nature and crafts, homeschooling, foodie, and hungry for more..... more »
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