Malang Meatballs (Bakso Malang)
Malang Meatballs (Bakso Malang)
Enjoy this quick and easy Asian recipe by Yuda Bustara from Home Cooked: Indonesia
  • Difficulty Level Moderate
  • Technique Boiling
  • Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
Ingredients
  • Meatballs [Bakso]:
  • 350 grams Minced Beef
  • 50 grams Sago Flour
  • 100 millilitres Iced Water
  • 1 Egg
  • 4 Garlic
  • ½ teaspoon White Pepper
  • 3 teaspoons Salt
  • Broth:
  • 2 litres Water
  • 600 grams Ribs / Beef Bone
  • 6 Garlic
  • ½ teaspoon White Pepper
  • 2 sticks of Leek (chopped)
  • 3 teaspoons Salt
  • Complimentary Ingredients :
  • 5 sheets Dumpling Skin
  • 10 White Tofu, cut in half
  • Fried Shallots
  • Chilli Sauce, Tomato Ketchup and Soy Sauce
Method
  1. For meatballs, blend the garlic, white pepper, and salt
  2. Add 1 egg, iced water, minced beef and sago flour. Blend until they’re mixed well
  3. Boil water, shape the meatballs batter like balls using ice cream scoop
  4. Put into the boiling water until they are floating, and set aside
  5. Put some of the meatballs batter into the tofu, steam the tofu just for a while
  6. Put some of the meatballs in the middle of dumpling skin, and folded, then fry until golden brown
  1. For the broth: Blend the garlic, pepper and salt, put into boiling water. Add the beef bone / ribs, and let the broth boil
  2. Prepare a bowl. Arrange the meatballs, tofu and the fried dumpling in it. Pour the broth, and sprinkle it with fried shallots and chopped leek

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