by Cecilia Rachel
Bakso stands for Indonesian Meatballs. It is a traditional and popular treat that many Indonesians enjoy. It is usually made up of beef, because beef, unlike pork, is halal (permitted by religious law), and is important for most Indonesians as Indonesia is a Muslim country. Baksois usually found in soups containing noodles, bean sprouts, and some vegetables. Most Indonesians would also add chilli sauce and fried onions, as it is a very popular choice to go with the Bakso. Baksohas has a very rich texture and it contains spices to make the taste even more delicious. It is usually sold from street side stalls or push carts that normally go rounds through the neighbors. They are regularly sold from late afternoon to throughout the night. It takes some time to prepare Bakso.
Here are the example for the two recipes to make Bakso soup:
- 1 kilo of very fine minced meat (preferably beef)
- 2 eggs
- 300 grams of tapioca flour
- 4-8 cloves of garlic
- 1 red onion
- 1 teaspoon of white pepper
- 2 teaspoons of salt
1. Mix garlic, red onion, salt, and white pepper in a mixer.
2. Mix the spice-mixture with the eggs, the tapioca-flour, and the minced meat.
3. Use your fingers, add a cup of water, and keep on working until the mixture feels soft and smooth.
4. Boil some water in a large pot, for about 2 liters.
5. Start rolling the mixture into small meatballs.
6. Lower the meatballs into the boiling water.
7. When they float up to the surface, it means that they are ready.
- 1 liter chicken bouillon (broth)
- 3-7 cloves of garlic
- 1 red onion
- salt and pepper
2. Stir down the mixture into 1 liter of chicken bouillon and add a cup of water.
3. Heat the soup until it boils and then put in the meatballs.
4. Let it simmer for a minute or two before you serve your bakso.
5. Bakso is normally served with noodles.
6. To spice it up you can use chili sauce, soy sauce, tomato ketchup, Chinese chive.
Here are some links about Indonesian Meatballs Soup: