Bakso Sapi (Indonesian Beef Meatballs)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 250 gr Daging Sapi, 100 gr Ayam cincang, 2 Putih telur

• 2 sm Bawang goreng, ½ st Baking powder/Baking soda

• 105 gr Tepung tapioka*, ½ st Kaldu bubuk, 1½ st Garam

• 3 Bawang putih-cincang & goreng, 1 st Lada bubuk

• 2 sm Olive oil/Minyak, ½ st Pala, Air-merebus, Air es

Cara membuat

• Blender semua bahan (kec.air) sampai selembut pasta. Simpan tertutup di kulkas 1 jam.

• Didihkan air di panci. Basahi tangan, taruh adonan di telapak. Kepalkan & tekan agar adonan klr dari antara jempol & telunjuk. Ptng membulat dng sendok. Celup sendok diair seblm digunakan. Mskkan bakso ke air mendidih, masak hingga mengapung, angkat kmd rendam sebentar dlm air es. Tiriskan bakso. Akan dihasilkan ± 35-37 butir bakso.

• Bakso dapat disimpan di freezer untuk waktu lama. Rebus kembali bakso sebelum digunakan.

• * Dpt diganti dng Tp Sagu/Maizena. Ukuran sebanyak 1/4-1/3 nya dari berat daging, tergantung dari kekenyalan bakso yg ingin dihasilkan (saya memakai 1/3 nya)

• Bakso dapat digunakan utk membuat bakso kuah/mie bakso maupun sebagai bahan untuk membuat berbagai hidangan, antara lain (klik pada link untuk melihat resep2nya): Nasi Goreng Jawa, Bihun Goreng, Mie Goreng, I Fu Mie Goreng, Kwetiau Goreng, Kwetiau Siram, Mie Ayam Bakso & Pangsit, Bakwan Malang, Soup Bihun Bakso Gelap ala Thai, Sop Kimlo Solo, Cap Cay Goreng

Ingredients

• 250 gr ground Beef, 100 gr ground Chicken, Ice water

• 1 tsp ground Pepper, 2 Egg whites, 2 tbsp Olive oil/Oil

• ½ tsp Baking soda/Baking powder, ½ tsp Broth powder

• 2 tbsp fried Shallots, 3 Garlic cloves-minced & fried

• 105 gr Tapioca flour *, ½ tsp ground Nutmeg

• 1½ tsp Salt, enough Water-for boiling

Directions

• Grind all ingredients (with the exception of water) in a food processor into smooth paste. Cover & refrigerate it for 1 hour.

• Boil water in a pot. Rub your hand with little bit water; put a handful of dough in your palm. Squeeze out a small portion of the dough, between index finger & thumb, to make a rounded ball shaped meatballs. Scoop out the balls dough with a watered spoon. Drop the balls into boiling water; boil until the meat balls floated & cooked; remove from water & soak in ice water for a while. Drain them. You`ll get ~ 35-37 meatballs.

• You could store the beef meatballs in the freezer for quite long. Re-boil the meatballs before using it.

• * You can substitute it with Sago Flour/Corn starch. Measurement: 1/4-1/3 of the meat weight; it depends on the plasticity of the meatballs you want to produce (I use 1/3).

• You can serve the beef meatballs as meatballs soup/noodle soup or use the meatballs as complement to make other dish such as (click on the following link for the recipes): Javanese Fried Rice; Fried Rice Noodles; Fried Noodles; Fried I Fu Mie; Fried Kway Teow; Kway Teow with Vegetables-Chicken Stew; Fried Chop Suey; Noodles with Meatballs, Wonton & Sautéed Chicken; Mixed Dumplings Soup à la Malang; Thai Dark Meatball & Noodle Soup; Vegetables & Meat Soup ala Solo

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