Bakso
Soupe indonésienne de boulettes de bœuf élastiques, nouilles et légumes dans un bouillon à l'ail.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Blend the meatball mix
Put the cold beef, tapioca starch, egg white, 2 garlic cloves, 1 teaspoon of salt, ¼ teaspoon of white pepper and the sugar in a food processor. Blend 2–3 minutes, adding the ice water a little at a time, until it forms a smooth, sticky paste. Keep everything cold so the meatballs stay bouncy.
- 500g cold minced beef
- 3 tbsp tapioca starch
- 1 egg white
- 2 cloves garlic
- 1 tsp salt
- ¼ tsp white pepper
- 1 tsp sugar
- 60ml ice-cold water
✅ C'est prêt quand : paste is smooth, pale and sticky, holding together when pressed
Shape the meatballs
Bring the water to a gentle simmer in a large pot, not a hard boil. Wet your hands, squeeze paste through your fist and scoop off walnut-size balls with a wet spoon, dropping each one straight into the water.
- all meatball paste from step 1
- 2 litres water, for boiling
✅ C'est prêt quand : balls are smooth, walnut-sized and have been dropped into the simmering water
Cook the meatballs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the noodles and greens
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Blend the meatball mix
Put the cold beef, tapioca starch, egg white, 2 garlic cloves, 1 teaspoon of salt, ¼ teaspoon of white pepper and the sugar in a food processor. Blend 2–3 minutes, adding the ice water a little at a time, until it forms a smooth, sticky paste. Keep everything cold so the meatballs stay bouncy.
- 500g cold minced beef
- 3 tbsp tapioca starch
- 1 egg white
- 2 cloves garlic
- 1 tsp salt
- ¼ tsp white pepper
- 1 tsp sugar
- 60ml ice-cold water
✅ C'est prêt quand : paste is smooth, pale and sticky, holding together when pressed
Shape the meatballs
Bring the water to a gentle simmer in a large pot, not a hard boil. Wet your hands, squeeze paste through your fist and scoop off walnut-size balls with a wet spoon, dropping each one straight into the water.
- all meatball paste from step 1
- 2 litres water, for boiling
✅ C'est prêt quand : balls are smooth, walnut-sized and have been dropped into the simmering water
Cook the meatballs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the noodles and greens
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The word bakso comes from the Hokkien Chinese word for 'shredded meat'. Chinese immigrants made pork meatballs, and Indonesian cooks switched to beef so that the mostly Muslim population could eat them.
Today bakso carts are everywhere in Indonesia. The seller taps a bowl with a spoon as they walk, and people run out to buy a bowl.
⭐ Why It's Famous
The meatballs are famously bouncy, and adding your own sweet soy, chili and lime makes each bowl personal.
💡 Fun Fact
Barack Obama lived in Jakarta as a child, and when he gave a speech there as president in 2010, bakso was one of the foods he fondly named.
Indonesia, from Chinese roots
-7.97°S, 112.63°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!