Bakso is Indonesian meatball, and is an extremely popular Indonesian food. It’s everywhere; you’re just as likely to find it being sold by street vendors (called kaki lima), mom and pop eateries and swanky restaurants.
4beef bones(weighing about 700 g (roughly 1.5 lb))
2litreswater
3clovesgarlicsliced
5cmginger, sliced
1stalk celery
2spring onionsscallions, chopped in three piece
1star anise petal
1very small cinnamon stick
½tspsugar
½tspwhite pepper
1tspsalt
Bakso
500glean minced beef (5% fat)
100gcornflour (cornstarch in the US)
3clovesgarlicminced/pounded
1small handful fresh coriander leaves and stalkscilantro
1tspsalt
½ground white pepper
½baking powder
To Serve
Noodles of your choiceamount, see explanation above
4small handfuls beansprouts
1large handfulof any greens like pak choi or spinach
sambal or chilli paste of your choice
sliced up red chillies in dark soy sauce as in the image
crispy shallots homemade or shop boughtclick to read more
Instructions
Beef Broth
Place everything in a large saucepan and bring to boil.
Lower heat and simmer for 3 hours, removing any scum that surfaces.
At the end of the cooking time, strain into a clean saucepan, and measure the amount. You need at least 1 litre of broth (4 cups). Add some water if you need to.
Set aside until needed to cook the bakso and the noodles.
Bakso
Place all the ingredients in a food processor and blend for 1 whole minute, until it's all thoroughly mixed and you have a smooth mixture.
Tip the meat paste into a bowl. If you are not ready to cook them yet, cover with clingfilm and place in the fridge until needed.
When ready to cook, do a taste test first. Microwave a pinch of the meat paste for about 30 seconds, then taste it. Add more salt if needed.
Let's make some balls! Scoop a small amount of the meatball paste in your hand, clench your fist and push the paste between the "hole" made by your thumb and forefinger (see images and video).
Use a teaspoon to scoop the ball off your hand.
Keep doing this until all the meatball paste has been used up. Rinse your hands regularly to keep the balls from sticking.
At this stage, you could roll them between your palms to create more rounded and smooth meatballs, if you like. Again, don't forget to dip your hands in the bowl of cold water to keep the paste from sticking.
Bring a pot of water or the beef broth to boil.
Lower the heat right down and slowly, slide the meatballs into the simmering water. You want them to form roughly a single layer, don't overfill the pot, so you may have to do this in 2 batches.
Increase the heat to medium high and keep a close eye on the meatballs.
As soon as the water starts to boil, lower the heat down to medium-low or low and simmer for 3 minutes. This should be enough time for the balls to cook. Don't let the water come to a rolling boil as the meatballs might fall apart. The balls should also float to the surface when they are done.
When they are done, scoop out with a skimmer or slotted spoon and set aside.
To Serve
Have 4 bowls ready.
Cook the noodles in the simmering water following the packet instructions. Dried noodles will usually take about 1 - 2 minutes but each brand will be different. If you have fresh noodles, this will only take about 1 minute.
Drop the beansprouts in with the noodles in the last 30 seconds, just to scald. Drain and divide amongst the 4 bowls.
Divide the bakso equally and place on the noodles.
Add the greens, you can blanch them in the broth or use them as they are, up to you.
Now ladle the beef broth onto the bakso and noodles.
Scatter some fried shallots all over and serve immediately with the sambal and dark soy sauce.
To freeze Bakso
Cool to room temperature, place in a freezer proof bag and freeze for up to a month.
I've excluded the beef broth from the total time.
The total time reflects the time it takes to make the actual bakso.
Nutrition is for 6 people, and just for the bakso and meat broth. It doesn't include the noodles and anything else you might serve it with.