Things to know about Bakso Kuah Solo Recipe
The Indonesian Meatball Soup is locally known as Bakso Kuah. It is a staple dish that you can find sold by hawkers on the street, all the way to fancy restaurants. This dish is a result of assimilation between the Chinese and Indonesian living together for decades. The term Bak-so is derived from the local Hokkien language and translates into ground pork. Since Indonesia is a predominantly Muslim country, thus the meat used in Bakso is changed into something more appropriate—or halal—like beef, chicken, and fish.
In Indonesia, there are two main regional variants of Bakso, the first is the standard Bakso, also known as the Bakso Solo, and the Bakso Malang, which originated from the Malang City of Central Java. The difference between the two is that Bakso Malang is often accompanied by fritters called Bakwan while Bakso Solo does not.
In terms of the actual meatballs, there are a lot of variants. They can be formed into different sizes ranging from the normal ones (1 inch/2.5 cm in diameter) to the giant size that can reach 20 cm (8 inches) in diameter. The meatballs can be further categorized based on their ingredients, into bakso halus (soft meatballs), bakso urat (meatballs with bits of tendons inside them), and bakso isi (meatballs with fillings inside them). Either way, the Bakso Kuah is a dish you would not want to miss out on!
Delicious Indonesian Traditional Meatball Soup from Solo. Authentic Recipe of Bakso Kuah Solo.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 500 grams (1.1 lb) Ground (Minced) Beef
- 5 tbsp Tapioca Flour
- 2 pcs Egg White
- 6 cloves Garlic
- 1 tbsp Salt
- ½ tsp Ground White Pepper Powder
- 80 ml (2.71 floz) Water cold/ice
- 200 grams (7.05 oz) Dried Egg Noodles – Mie Kuning
- 150 grams (5.29 oz) Vermicelli Pasta
- 1 pcs- Napa Cabbage – Chinese Cabbage – Wombok
- 50 grams (1.76 oz) Crispy Fried Shallot
- 50 grams (1.76 oz) Celery Leaf
Broth
- 7 cloves Garlic
- 1 tbsp Salt
- ½ tsp Ground White Pepper Powder
- 2000 ml (67.63 floz) Water
Instructions
Meatball
- Finely chop the garlic and fry until brown and fragrant.
- Then, into a food processor, add the ground beef, fried garlic, tapioca flour, egg whites, salt, and pepper. Blend while slowly adding the ice-cold water into the food processor.
- Into a large pot, add water, and bring it to a boil.
- Using your hand, take a small piece of the meat and shape it into a ball, about 2.5 cm (1 inch) in diameter. Add it to the pot of boiling water. Repeat this until all the meat is formed into meatballs.
- Cook the meatball until they turn into a greyish color or until they float to the surface of the water.
- Strain and let sit. Save the water used to cook the meatballs for the broth.
Broth
- Finely chop the garlic and fry until brown and fragrant. Then, crush the garlic until it forms a paste.
- Into the pot of water in which the meatball was cooked earlier, add the garlic paste, salt, and pepper. Season to taste.
Assembly
- Wash the Chinese green cabbage and blanch it for a few minutes.
- Cook the vermicelli and noodle until soft in a small pan filled with water and strain.
- Into a serving bowl, add your vermicelli and egg noodles, two Chinese green cabbage leaves, and around 5-6 meatballs.
- Pour the hot broth over the bowl, and top with crispy fried shallots and chopped celery.
- The dish is ready to be served.
— Specific Atributes of This Recipe:
Nutrition
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