Bakso Malang (Regional Bakso Variation)
85% asli · Indonesian
A popular regional variation from Malang, East Java, this Bakso is known for its richer broth and a variety of accompaniments, including fried wontons and dumplings.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Ground beef500g
- Tapioca starch100g
- Egg white1
- Garlic, minced4 cloves
- Shallots, minced2
- Salt1.5 tsp
- White pepper1 tsp
- Beef bones500g
- Water2.5 liters
- Fried wonton wrappers100g
- Steamed tofu200g
- Scallions, chopped2 tbsp
- Fried shallots2 tbsp
Langkah
- 1
Prepare the meatballs: Combine ground beef, tapioca starch, egg white, minced garlic, minced shallots, salt, and white pepper. Mix well. Gradually add ice water (if using) until smooth and sticky. Form meatballs.
- 2
Make the broth: Simmer beef bones in water for at least 2 hours to create a rich broth. Strain the broth.
- 3
Boil the meatballs in a separate pot of water until they float and are cooked through. Remove and set aside.
- 4
Reheat the beef broth. Add the cooked meatballs, fried wonton wrappers, and steamed tofu to the broth.
- 5
Ladle the hot broth with meatballs and accompaniments into serving bowls.
- 6
Garnish with chopped scallions and fried shallots before serving.
