Bakso
Description
Bakso - Authentic recipe from Indonesia. Ready in 50 min. Try it now!
Directions
✓ researched- 1
Process 300 g beef mince (very finely ground, cold) with 20 g garlic, 1 egg, tapioca flour, 1 tsp pepper, and salt into a smooth, firm mixture. Shape into balls.
⏱️ approx. 12 min💡 Tip: Bakso are Indonesian beef meatballs in a clear broth — springy-firm meatballs in a savory soup with noodles. Springy-firm, hearty, comforting, mildly spiced. THE iconic Indonesian street food soup dish.
- 2
Poach the meatballs in 1 l of simmering beef broth (they float to the surface when cooked through).
⏱️ approx. 12 min💡 Tip: Bakso are Indonesian beef meatballs and the soup dish of the same name — very finely ground beef combined with tapioca flour (which gives the springy, 'bouncy' texture), garlic, egg, and spices, shaped into balls and cooked in broth. Served in a clear, savory beef broth with yellow noodles or glass noodles, tofu, bean sprouts, celery, crispy fried shallots, sambal, and kecap. Springy-firm, hearty, and comforting. THE iconic street food. Bouncy and savory.
- 3
Arrange in the hot broth with noodles, tofu, and vegetables. Top with spring onions and crispy fried shallots.
⏱️ approx. 12 min💡 Tip: Bakso is served hot (in clear broth with noodles, tofu, bean sprouts, sambal, and kecap manis) as an iconic Indonesian street food soup dish — the springy-firm beef meatballs. Hearty and comforting. A classic Indonesian street food.
📜 Origin & History
Bakso are Indonesian meatballs made from beef or chicken and tapioca starch. They are a popular street food in Indonesia and are often served in broth. The origins of Bakso can be traced back to Chinese cuisine, where similar meatballs are prepared. In Indonesia, however, they have developed into a distinct dish available in many variations.
🌿 Regional variants
With noodles
With yellow noodles and bihun (bakso mie) — more filling.
Bakso urat
With tendon pieces (bakso urat) — more robust in flavor.
🍷 What goes with it?
Served hot (in clear broth with noodles, tofu, vegetables, sambal, and kecap manis). Springy-firm, hearty, and comforting. Iconic Indonesian street food.
Frequently Asked Questions
What is bakso?
Bakso are Indonesian meatballs (usually beef) and the popular soup dish of the same name — the springy-firm meatballs served in a clear, savory broth with noodles, tofu, vegetables, and accompaniments. Springy-firm, hearty, and mildly spiced. An absolutely iconic, ubiquitous Indonesian street food (sold from carts and stalls, even mentioned by Barack Obama as a childhood memory of Jakarta). Springy and savory.
Why are the meatballs so springy?
The characteristic springy-firm, slightly 'bouncy' texture comes from the very finely ground meat (processed cold), the tapioca flour (which binds and creates elasticity), and the vigorous mixing of the mixture (developing the proteins). A little ice or baking powder also helps. Springy and firm.
What goes into a bowl of bakso?
Classic accompaniments: the meatballs, yellow noodles and/or glass noodles (bihun), tofu, mung bean sprouts, celery, fried shallots, in hot broth — seasoned to taste with sambal, kecap manis, and vinegar. Often served with pangsit (fried wontons) or siomay. Hearty and complete.
Reviews
No reviews yetLogin to rate
LoginAll Reviews
Ingredients
verified- Ground beef300 g
- Egg1 pcs
- Garlic20 g
- Beef broth1000 ml
- Spring Onion2 pcs
- Pepper1 tsp
