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Sunday, July 15, 2012

Bakso Sapi (Indonesian Beef Meatballs)


In Indonesian & English

Bahan
-  250 gr Daging Sapi, 1 st Bak.powder       -  2 sm Olive oil, 105 gr Tp. Tapioka*
-  2 Putih telur, 100 gr Ayam cincang          -  ½ st Kaldu bubuk, 1 st Lada bubuk
-  ½ st Bak.soda, 2 sm Bawang goreng           -  1½ st Garam, ½ st Pala
-  3 Bawang putih-cincang & goreng              -  Air utk 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. 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 alaThai, Sop Kimlo Solo,
Cap Cay Goreng.
* 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)

Ingredients
-  250 gr ground Beef, 1 tsp Bak.powder       -  3 cloves Garlic-minced & fried
-  2 Egg whites, 100 gr ground Chicken          -  1 tsp ground Pepper, ½ tsp Baking soda
-  2 tbsp fried Shallots, ½ tsp Broth pwd       -  105 gr Tapioca flour *1½ tsp Salt
-  ½ tsp ground Nutmeg, 2 tbsp Olive oil        -  enough Water & ice water

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 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;
FriedI Fu Mie; Fried Kway Teow; KwayTeow with Vegetables-Chicken Stew;
Noodles with Meatballs,Wonton & Sautéed Chicken;
Mixed Dumplings Soup à la Malang; Thai Dark Meatball & Noodle Soup;
Vegetables & Meat Soup ala Solo; Fried Chop Suey.
* 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).

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