Bakso has become one of my favourite dishes to eat

We love street food dishes you can easily make at home, and Bakso is no exception. Bakso has become one of my favourite dishes to eat, even in the steaming hot weather. It is a simple Indonesian dish of meatballs and soup. Like many other dishes in Indonesia, it grew out of Asian and European influences in the country. Throughout Indonesia, there are many variations of bakso, but all of them include three main ingredients: broth, noodles, and meatballs.




What distinguishes bakso from other Asian varieties is the consistency of the meatballs, which should have a springy texture. Although bakso is essentially street food, it can be found anywhere from outdoor eateries to elegant restaurants. The garnishes, which are additionally added, are usually wontons, hard-boiled eggs, or tofu.


The dish is typically served warm with a splash of chili or soy sauce.


Ingredients


425 gr chicken fillet (I used 2 chicken breasts), cut into smaller parts

100 gr ice cubes (about 12 cubes)

1 egg white from large egg (cold, refrigerate few hours before using)

2 tsp salt

1 tbsp sugar

1/4 tsp pepper

2 tbsp fried shallots

2 tbsp fried garlic

1 tsp baking powder

100 gr tapioca flour

1.5 L water


Let’s get Cooking 


Start boiling water in a large pot

Prepare a food processor and add chicken fillet, ice cubes, egg whites, salt, sugar, pepper, fried shallots, fried garlic and baking powder into the food processor bowl. Process until really smooth and form a paste (and ice cubes has melted completely and well incorporated with the chicken paste (it might take several minutes)

Add tapioca flour into the food processor bowls and process just until it mixes well with the chicken paste (don’t overmix because it will make the meatballs not chewy)

Transfer the mixture to a bowl

When the water in the pot is boiling, turn off the heat

Make small size meatballs with your hands from the chicken paste and drop them one by one into the pot

When you finish making meatballs with all the paste, cook meatballs in low heat until they float

Immediately remove the meatballs from the water and transfer them to a bowl

Let cool completely before you keep them in the freezer


Broth ingredients


3 cups chicken stock 

1 spring onion chopped

2 tsp garlic

½ tsp ginger

½.  celery stalk

1 lemongrass stalk whole and crushed

½ tsp sugar 

Salt and pepper to taste


Garnish ideas


vermicelli noodle or if you want a quicker option two minute noodle will do.

Any green vegetables like water spinach, BokChoy

Kecap Manis 

Sambal

Bean sprouts

Fried shallots 

Hard boiled eggs

Tofu


Let’s get Cooking 


Pop your garlic, ginger, chopped celery, crushed lemongrass, sugar, spring onion and chicken stock into a medium saucepan and bring to a boil. Continue to cook for 5 minutes before switching off the heat. Garnish with salt and pepper to taste.
3 cups chicken stock, 1 spring onion, 2 tsp garlic, ½ tsp ginger, ½ celery stalk, 1 lemongrass, ½ tsp sugar, Salt and pepper


To Serve


In a large bowl, place 4-5 meatballs and any accompaniments you'd like (bok choy, noodles, tofu etc) before pouring 2-3 ladles over the top. Add your favourite sauces such as sambal  and kecap manis and enjoy!



If you would like to follow our Indonesian Adventures be sure to head across to our YouTube Channel to watch this amazing experience https://www.youtube.com/c/Dreamtimesail





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