Bakso bogem

Make your own Bakso

The bakso/meatballs

• 1 kilo of very fine minced meat (preferably beef)
• 2 eggs
• 300 grams of tapioca-flour
• 4-8 cloves of garlic
• 1 red onion
• 1 teaspoon of white pepper
• 2 teaspoons of salt

Mix garlic, red onion, salt, and white pepper in a mortar or mixer. Mix the spice-mixture with the eggs, the tapioca-flour and the minced meat. Use your fingers, add a cup of water, and keep on working until the mixture feels soft and smooth.

Boil some water in a rather large pot, at least about 2 liters. Start rolling the mixture into small meatballs. Lower the meatballs into the boiling water. When they float up to the surface they are ready.

The soup

• 1 liter chicken bouillon
• 3-7 cloves of garlic
• 1 red onion
• salt and pepper

Fry the finely chopped red onion together with the garlic and add salt and pepper. Stir down the mixture into 1 liter of chicken bouillon and add a cup of water. Heat the soup until it boils and then put in the meatballs. Let it simmer for a minute or two before you serve your bakso.

Bakso is normally served with noodles. To spice it up you can use chili sauce, soyasauce, tomato ketchup, Chinese chive. It is your bakso, so you can, and should, do whatever you want to in order to make it taste good.

for complete step by step with photos klik here or here.

Bakso (meatball)

A Bakso or meatball is a generally spherical mass of ground meat and other ingredients, such as bread or breadcrumbs, minced onion, various spices, and possibly eggs, cooked by frying, baking, steaming, or braising in sauce.

Other foods are formed into balls, such as fishballs and quenelles (based on fish) and dumplings (dough only).

There are many kinds of meatball recipes using different kinds of meats and spices. While some meatballs are mostly made of meat and ingredients to cement the ball, others may include other ingredients. How one makes one's meatballs depends as much on one's cultural background as on one's individual taste. There are even "meatless" meatballs to satisfy vegetarian palates.

From the Balkans to India, there is a large variety of meatballs in the kofta family.

In Indonesia, meatballs are called 'bakso' which are usually served in a bowl, like soup, with noodles, beancurds (tofu), eggs, 'siomay', and/or fried meat.