What is Bakso?
Indonesian meatballs (Bakso) are popular in Indonesia and can be found everywhere, especially on the streets, from kaki lima, snack bars, to high-end restaurants.
Indonesian meatballs are simple to make and easy to store in the freezer. They are suitable for stewing, noodles, and barbecue.
Indonesian meatballs (Bakso) are popular in Indonesia and can be found everywhere, especially on the streets, from kaki lima, snack bars, to high-end restaurants. I used to like to order meatballs from street vendors and serve them with a variety of chili sauces. And you don't have to be in Indonesia to taste this deliciousness.
Perhaps because of the proximity or the fact that many Indonesians come here to study and work, Indonesian food is quite common in Singapore. When I was studying, there were always students from Indonesia in the class, and I noticed two of them, Fauziah and Lisa. We were in the same class when we were 12, and thanks to technology, we kept in touch over the years.
Do you still remember the first article about a month ago dedicated to making donuts? The preparation and cooking method of Indonesian meatballs is very similar to that of pork balls. In fact, many people believe that Indonesian meatballs were brought to Indonesia by Chinese immigrants, but others claim that Indonesian meatballs are modeled on Western meatballs imported from the Netherlands (Indonesia is a former Dutch colony).
Make Indonesian Meatballs at Home
Indonesian meatballs are simple to make. You only need a few ingredients to make meatballs. You only need to throw them into boiling water or boiling soup after cooking. The whole thing takes less than a few minutes. In addition, frying and frying are also common practices, but I suggest that if you plan to fry, remember to make the size smaller.
In today's Indonesian meatball recipe, I'll demonstrate the complete meatball combination, including meatballs, a super easy broth, and noodles to serve at the end.
In Indonesia, Indonesian meatballs are usually eaten with noodles and served with shrimp paste chili sauce (Sambal Ijo), which is cooked with minced chili peppers and dark soy sauce.
The texture of Indonesian meatballs
Indonesian meatballs, like other East Asian meatballs and fish balls, have a very elastic texture. This texture is made by mixing cornstarch, leavening agents and other ingredients into a conditioner. So if you want meatballs to bounce, you must first have a food processor. If you just stir with a spatula, there is no way to get that texture. However, I personally don't like a firm, springy texture, so I saved the stirring time and the amount of starch.
What can I serve with Indonesian meatballs?
When you're ready to serve the Indonesian meatballs, you can serve with any noodles you like, or no noodles at all. In addition to the noodles, Indonesian meatballs can also be made into small dots that are directly held by hand, placed on a dinner plate, each with a bamboo skewer, and squeezed with tomato sauce and chili sauce on the side.
In addition, it can also be sliced and put into stir-fry dishes.
As for how to eat noodles in this article, I personally like to use rice noodles the most.
If you are using dry noodles, remember to follow the cooking and serving times on the product package, as each type of noodles will be different. Roughly speaking, the serving size per person is 50-75 grams (2⅔ ounces) of dry noodles (egg noodles will be slightly heavier), and it will take 2-4 minutes to cook (egg noodles will take a little longer).
For uncooked noodles, cook twice the amount, and the cooking time is about one minute.
If you want to go out and eat meatballs, please check out YummyAdvisor.