Beef Bakso
Description
Beef Bakso - Authentic recipe from Indonesia. Ready in 60 min. Try it now!
Directions
✓ researched- 1
Combine 500 g very finely ground beef (cold) with 20 g garlic, 1 egg, 2 tbsp tapioca flour, salt and pepper and work into a smooth, firm paste. Shape into balls.
⏱️ approx. 12 min💡 Tip: Bakso Sapi are Indonesian beef meatballs — springy-firm meatballs, classically served in a clear broth. Springy-firm, savory, and mildly spiced. An iconic Indonesian street food (bakso = meatballs).
- 2
Cook the meatballs in 1 l of simmering broth (they float to the surface when done).
⏱️ approx. 12 min💡 Tip: Bakso Sapi are Indonesian beef meatballs — very finely ground beef (processed cold) is combined with tapioca flour (which gives the characteristic springy, slightly bouncy texture), garlic, egg and seasonings into a smooth paste, shaped into balls and cooked in broth. Springy-firm, savory and mildly spiced. Classically served as 'Bakso': in a clear, savory beef broth with noodles, tofu, bean sprouts, celery, fried shallots, sambal and kecap. An iconic street food. Springy and hearty.
- 3
Serve hot in the broth with noodles, tofu and vegetables.
⏱️ approx. 12 min💡 Tip: Bakso Sapi is served hot (in clear broth with noodles, tofu, bean sprouts, sambal and kecap manis) as an iconic Indonesian street food and noodle soup — the springy-firm beef meatballs. Hearty and comforting. A classic Indonesian street food.
📜 Origin & History
Bakso Sapi is an Indonesian beef meatball soup made from beef and tapioca starch. The origins of the dish lie in Chinese cuisine, where similar meatballs are known as 'bak'. In Indonesia, Bakso has developed into a popular street food often served with noodles, vegetables, and a spicy broth. It is an example of the culinary fusion that is widespread in Indonesia.
🌿 Regional variants
With noodles
With yellow noodles and glass noodles (Bakso Mie) — more filling.
Bakso Beranak
As a large stuffed bakso (Bakso Beranak) — a modern variation.
🍷 What goes with it?
Served hot in clear broth with noodles, tofu, vegetables, sambal and kecap manis. Springy-firm, hearty and mildly spiced. Iconic Indonesian street food.
Frequently Asked Questions
What is Bakso?
Bakso are Indonesian meatballs (usually beef — Bakso Sapi) and the beloved street food dish of the same name — the springy-firm balls are 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 street stalls and carts). Springy and hearty.
Why are the meatballs so springy?
The characteristic springy, slightly bouncy texture comes from the very finely ground meat (processed cold), the tapioca flour (which binds and creates the spring) and vigorous mixing of the paste (which develops the proteins). A little baking powder or ice can help too. Springy and firm.
How is Bakso served?
Classically as a soup: the meatballs in hot, clear beef broth with yellow noodles and/or glass noodles, tofu, mung bean sprouts, celery, fried shallots — seasoned with sambal, kecap manis (sweet soy sauce) and vinegar to taste. Served with pangsit (wontons) and/or kerupuk crackers. Hearty and comforting.
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Ingredients
verified- Ground beef500 g
- Egg1 pcs
- Tapiokamehl2 tbsp
- Garlic20 g
- Broth1000 ml
