Bakso
Bakso served with bihun (rice vermicelli) and fried wonton.
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| Course | Main |
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| Place of origin | Indonesia, derived from Chinese meat ball |
| Region or state | Nationwide in Indonesia, also popular in neighboring Southeast Asian countries |
| Creator | Indonesian Chinese |
| Serving temperature | Hot |
| Main ingredients | Ground beef, tapioca, noodle, rice vermicelli, beef broth, kailan, celery, salted vegetables, fried shallots |
| Variations | Bakwan Malang, Phở Bò Viên,(Vietnamese noodle soup with meatballs), Chinese beef balls |
| 1 medium ball of bakso contains 21 mg cholesterol, 134 mg sodium, and 57 calories. kcal | |
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Bakso or baso is Indonesian meatball, or meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The term bakso could refer to a single meatball or the whole bowl of meatballs soup.
Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants. Next to soto, satay and siomay, bakso is one of the popular street food in Indonesia. Today, various types of ready to cook bakso also available as frozen food commonly sold in supermarkets in Indonesia.
Bakso is commonly made from finely ground beef with a small quantity of tapioca flour and salt, however bakso can also be made from other ingredients, such as chicken, pork, fish or shrimp. Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.
As most Indonesians are Muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken. While in non-Muslim majority areas, such as in Chinatowns in major cities and Hindu majority island of Bali, pork bakso might be found.
Traditionally the beef surimi paste or dough is made into balls using hands and boiled in hot water right away. After the meat are done, the meatballs are floating on boiling water, collected and being dried, stored or refrigerated for further use. Bunch of pre-cooked bakso are usually displayed in the window of a street vendor cart, and will be boiled in hot water per customer order, prior of serving.
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Wikipedia