Bakso

About This Recipe

Bakso is arguably Indonesia's most beloved street food — bouncy, springy beef meatballs served in a steaming clear broth with yellow noodles, rice vermicelli, fried wontons, and greens. The meatballs get their distinctive bouncy texture from the use of tapioca starch and vigorous kneading. Bakso carts roam every neighborhood in Indonesia, their distinctive call drawing crowds of eager customers.

Ingredients

Serves 6

• 500 gground beef(lean)
• 100 gtapioca starch
• 4 clovesgarlic(minced)
• 1 tspwhite pepper
• 2 tbspice water
• 1.5 Lbeef broth
• 200 gyellow noodles(cooked)
• 100 grice vermicelli(cooked)
• 100 gbok choy
• 3 tbspfried shallots
• 2 stalkscelery(sliced)

Instructions

1. 1

   Make meatballs

   Blend beef, tapioca starch, garlic, white pepper, salt, and ice water in a food processor until very smooth and paste-like. Form into walnut-sized balls.

2. 2

   Cook meatballs

   Drop meatballs into simmering beef broth. Cook for 10 minutes until they float and are cooked through.

3. 3

   Prepare broth

   Season the broth with salt and white pepper. Keep simmering.

4. 4

   Assemble

   Place noodles, vermicelli, and bok choy in bowls. Add meatballs. Ladle hot broth over. Top with fried shallots and celery.

Variations

• •

  Add tofu and fried wontons for a more loaded bowl.

Storage

Store meatballs and broth separately. Keeps 3 days refrigerated. Meatballs freeze well.