Search for a recipe on this Blog

Translate

Sunday, July 15, 2012

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 goreng½ 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 PalaAir-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): 

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):

No comments:

Post a Comment

Popular Posts

Followers