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Sunday, July 15, 2012

Bakso Sapi/Ayam (Indonesian Beef/Chicken Meatballs)


In Indonesian & English

Bahan
-  350 gr Daging Sapi/Ayam cincang    -  90-100 gr Tp.Tapioka, 3 Baw.pth-cincang & goreng
-  2 Putih telur, 1 st Baking powder    -  1 st Garam, ½ st Kaldu bbk, 1 st Lada, ½ st Pala
-  25 ml Air es, 2 sm Bawang goreng   -  1 sm Olive oil, Minyak goreng, Air utk merebus

Cara membuat
-   Blender semua bahan (kec.minyak goreng, olive oil, tapioka, telur & air) sampai selembut pasta. Uleni daging dng putih telur, olive oil, tapioka & air es hingga rata. Taruh di kulkas 1 jam.
-   Didihkan air di panci. Minyaki tangan, taruh sekepal adonan di telapak. Kepalkan & tekan agar adonan klr dari antara jempol & telunjuk. Ptng membulat dng sendok. Celup sendok diair seblm digunakan. Mskkan bakso dlm air mendidih, masak hingga mengapung, angkat & tiriskan. Jadi sekitar 35-37 bakso.
-   Hidangkan sebagai soup bakso atau dimakan dng mie ayam jamur (lihat resep mie ayam jamur bakso).
* Dpt diganti dng Tepung Sagu atau Maizena. Ukuran sebanyak 25%-30% dari berat dagingnya, tergantung dari kekenyalan bakso yg anda ingin hasilkan

Ingredients
-  350 gr ground Beef/Chicken                       -  3 cloves Garlic-minced & fried
-  2 Egg whites, 1 tsp Baking powder           -  1 tsp Salt, 1 tsp Pepper
-  2 tbsp fried Shallots, ½ tsp Broth pwd   -  25 ml iced Water, 90-100 gr Tapioca flour
-  ½ tsp ground Nutmeg, 1 tbsp Olive oil    -  Frying oil, Water to boiling the meatballs

Directions
-   Grind all ingredients (with the exception of frying oil, olive oil, tapioca, egg whites & water) in a food processor into smooth pasta. Knead the meat paste with egg whites, olive oil, tapioca & iced water until it combined. Refrigerate it for 1 hour.
-   Boil water in a pot. Rub your hand with frying oil; 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 in boiling water; boil until the meat balls float & cooked; remove from the water & drain. U`ll get around 35-37 meatballs.
-   Serve as meatballs soup or serve it with noodles & sautéed chicken-mushrooms (see also: Noodles with Meatballs & Sautéed Chicken, Mushrooms recipe).
* You can substitute it with Sago Flour or Corn starch. Measurement: 25%-30% of the meat weight; it depends on the plasticity of the meatballs you want to produce

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