Bakso or Baso (Meatballs) 1 kg frozen beef, cut into pieces* 1 tbsp minced shallot 2 tbsp minced garlic 1 tsp chicken oil 2 egg whites salt, sugar, and ground white pepper as you like 10 tbsp tapioca starch 1 – 2 tsp baking powder => I substituted for 0.25% emulsion powder “Accord” of beef weight = 2.5 g ice cubes beef broth *it’s easier to cut the beef while it’s frozen
Ingredients: Beef Broth 8 L water air 3 kg beef marrow 1 bulb of garlics 15 cm canesugar stick salt white peppercorn Chicken Oil chicken fat/skin garlic ginger
Additional ingredients: Tahu Bakso/Baso (Meat Stuffed Tofus) tofu puff meat paste from meatball ingredients Pangsit Kukus (Steam Wontons) meat paste from meatballs ingredients or use another filling at my old post of pangsit wonton skins Pangsit Goreng (Fried Wontons) wonton skins oil for deep-frying
Beef Broth Combine all ingredients, bring to a boil. Let it simmer for a while until it’s ready to be used.
Chicken Oil Combine and place all ingredients for chicken oil in a pan. Bake in the oven at 300F until the skin/fat crispy and you see the oil in a pan. Transfer the oil to a glass jar.
Bakso (Meatballs) 1. Stir fry 1 tbsp shallot and 1 tbsp garlic with chicken oil. 2. Combine frozen beef pieces, shallot and garlic mixture, 1 tbsp garlic, egg whites, ground white pepper, salt and sugar. Process them in a food processor until smooth. 3. Transfer all mixture into a bowl and keep it in a freezer for 20 minutes. 4. Take the bowl out of the freezer, knead the mixture with hand and add crushed ice cubes for 15 minutes. 5. Add tapioca starch and knead again for 15 minutes 6. In a big pot, heat the broth (don’t let the broth boil, about 80C) 7. Scoop with 2 teaspoons, make round balls. Drop the meatballs in the broth,when it float it’s done.
Serving: In bowl, place meatballs, blanched yuey choy, spring onion, celery, and bean sprouts. Add ladles of broth over. Place the fried wonton on the side. Enjoy bakso with sambal bakso.
Additional ingredient can add for complete serving.
Tahu Bakso/Baso (Meat-Stuffed Tofu) Cut to make a small hole on tofus. Fill with the meat paste. Steam until the filling is cooked.
Pangsit Kukus (Steamed Wontons) 1. Lay a wonton wrapper in front of you. Wet the edges. 2. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape.
Pangsit Goreng (Fried Wontons) Fried wontons can be with filling or without. If you choose the filling ones, go take a look my previous post (how to make pangsit goreng). No filling, all you need is deep fry the skins.