Resep dalam bahasa Indonesia ada dibagian bawah.
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Bakso, also known as baso, is an Indonesian meatball or meat paste with a texture similar to Chinese beef balls or fish balls. The term bakso can refer to a single meatball or the entire dish of meatball soup.
Mie bakso is bakso served with yellow noodles and rice vermicelli, while bakso kuah is bakso soup served without noodles.
Bakso is a beloved dish found all over Indonesia, from humble street vendors to upscale restaurants. Alongside soto, satay, and siomay, it’s one of the country’s most popular street foods. These days, ready-to-cook bakso is also widely available as frozen food in Indonesian supermarkets. It’s typically served with noodles.
Since most Indonesians are Muslims and follow halal dietary laws, bakso is typically made from beef, chicken, or a mix of both. In non-Muslim majority areas, like the Chinatowns in major cities or the Hindu-majority island of Bali, pork bakso can also be found.
Traditionally, the beef surimi paste or dough is shaped into balls by hand and boiled in hot water. Once cooked, the meatballs are dried and either served immediately or refrigerated for later use. Pre-cooked bakso is often displayed in the windows of street vendor carts.
Bakso is commonly served in a bowl of beef broth with yellow noodles, bihun (rice vermicelli), tofu, egg (sometimes wrapped in bakso), bean sprouts, siomay (steamed meat dumpling), and crispy wonton, topped with fried shallots and celery. Sliced bakso is also frequently added to mie goreng, nasi goreng, or cap cay recipes.
What you need?
Today I’m making chicken meatballs, so we’ll need chicken as the main ingredient. The best cut for this is chicken thigh, but chicken breast works just as well.
Another essential ingredient is tapioca starch. You might wonder if it can be substituted with all-purpose flour—the answer is NO 😊.
Some of my friends use cornstarch when they run out of tapioca, and yes, it works. However, in my opinion, the "bouncy" texture is slightly different when using tapioca starch.
The spices for making bakso are pretty straightforward: garlic powder, white pepper powder, salt, and sugar. I also add a bit of baking powder to tweak the bakso's bounciness.
If garlic powder isn't available, you can use fresh mashed garlic as a substitute. I like using white pepper powder to keep the bakso's color light, but black pepper powder works just as well if you don't mind a slightly darker hue.
Indonesian Chicken Bouncy Meatballs (Bakso ayam)
By: Citra's Home Diary
Yield: ± 900 gr
Ingredients
🥣 550 gr chicken breast, cut into smaller pieces
🥣 150 gr icy cold water
🥣 2 tsp salt
3. Transfer the chicken ball mixture from the food processor into a large bowl. Stir thoroughly in one direction for several minutes. In this stage, you can test the flavor by boiling or frying a small amount of the mixture. Adjust the flavor as necessary. Then cover the bowl with plastic wrap and refrigerate for at least 30 to 40 minutes.
6. Fill a large basin with icy water. Once the chicken balls begin to float, allow them to remain for a few more seconds. Then, scoop them out and let them cool in the cold water.
Once the chicken balls have cooled down, they can be used as needed or frozen for later use.
How to store bakso meatballs.
🥣 550 gr chicken breast, cut into smaller pieces
🥣 150 gr icy cold water
🥣 2 tsp salt
🥣 1 tsp sugar
🥣 1 tsp garlic powder (or use 2 cloves garlic, mashed)
🥣 1 tsp baking powder
🥣 ½ tsp white pepper powder
🥣 4 Tbsp tapioca starch
Method
1. Grind the chicken meat in a food processor along with icy water until it turns into a smooth paste.
2. After processing the chicken until it's very smooth (similar to a paste), mix in sugar, garlic powder, white pepper, and baking soda. Continue processing until the mixture is well incorporated. Finally, add the tapioca starch and mix well to ensure it's thoroughly combined.
🥣 ½ tsp white pepper powder
🥣 4 Tbsp tapioca starch
Method
1. Grind the chicken meat in a food processor along with icy water until it turns into a smooth paste.
2. After processing the chicken until it's very smooth (similar to a paste), mix in sugar, garlic powder, white pepper, and baking soda. Continue processing until the mixture is well incorporated. Finally, add the tapioca starch and mix well to ensure it's thoroughly combined.
3. Transfer the chicken ball mixture from the food processor into a large bowl. Stir thoroughly in one direction for several minutes. In this stage, you can test the flavor by boiling or frying a small amount of the mixture. Adjust the flavor as necessary. Then cover the bowl with plastic wrap and refrigerate for at least 30 to 40 minutes.
How to shape bakso.
4. Boil a pot of water and remove it from the stove once it reaches a boil. Wet your hand with cold water, take some paste, and push it through your thumb and second finger by making a fist (refer to my video for a visual). Using your other hand, take a wet spoon to scoop and drop the paste into the hot water. To keep the paste from sticking to your hand or the spoon, make sure both are wet with cold water throughout the process.
5. Continue the process, ensuring the meatballs are still covered by water in the pan. Now, turn on the heat and cook the meatballs until they all float to the surface. Remember to use only medium heat.
5. Continue the process, ensuring the meatballs are still covered by water in the pan. Now, turn on the heat and cook the meatballs until they all float to the surface. Remember to use only medium heat.
6. Fill a large basin with icy water. Once the chicken balls begin to float, allow them to remain for a few more seconds. Then, scoop them out and let them cool in the cold water.
Once the chicken balls have cooled down, they can be used as needed or frozen for later use.
Now you have delicious, bouncy chicken balls ready.
Enjoy.
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| How to shape bakso meatballs |
You can store your bakso meatballs in a ziplock bag and refrigerate them for up to 2 days. For longer storage, keep them in the freezer for about 2 to 3 months.
If you're making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
PIN THIS FOR MAKING LATER
⇓ ⇓ ⇓ ⇓⇓ ⇓ ⇓ ⇓
BAHASA INDONESIA
بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم
السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ
Terima kasih udah mampir kemari ya. Boleh kok tinggalkan pesan atau jika ada pertanyaan apa saja di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟
Di Turki — atau di mana pun kamu berada — cuaca dingin selalu punya cara untuk membuat kita rindu sesuatu yang hangat, lembut, dan familiar ya.
Dan di momen seperti itu, tak ada yang lebih pas daripada ritual sederhana membuat bakso di rumah.
Bukan hanya sekadar memasak, tapi meracik kehangatan — dari tangan ke adonan, dari dapur ke meja makan.
Uap dari kaldu yang pelan-pelan naik, bunyi lembut air mendidih, aroma bawang putih yang semerbak… semuanya seperti melambatkan waktu.
Membuat bakso ayam menjadi semacam meditasi kecil di tengah hari yang sibuk — menenangkan, lembut, dan penuh makna bagi saya.
Uapnya yang mengepul lembut, aroma gurih yang menggoda, dan suapan pertama yang langsung menghangatkan tubuh — semua berpadu menciptakan momen kecil penuh syukur.
Entah kamu menikmatinya sambil menatap hujan di balkon, atau sambil menonton drama favorit, bakso ayam selalu berhasil membawa rasa “rumah” — di mana pun kamu berada.
Karena sesungguhnya, bakso ayam bukan sekadar makanan. Ia adalah pengingat sederhana bahwa kehangatan bisa diciptakan, kapan pun kamu mau.
Musim dingin bukan hanya tentang jaket tebal dan selimut, tapi tentang menemukan cara untuk tetap hangat — dari luar dan dalam.
Dan kadang, semua itu dimulai dari sesuatu yang sesederhana semangkuk bakso ayam buatan sendiri.
Selamat menikmati kehangatan, dari dapur ke mejamu.... untuk keluarga 🍜
Resep Bakso ayam
Oleh: Citra's Home Diary
Hasil jadi: ± 900 gr
Bahan-bahan:
🥣 550 gr daging ayam (setengah beku lebih baik), potong-potong.
🥣 550 gr daging ayam (setengah beku lebih baik), potong-potong.
🥣 150 gr air dingin campur es
🥣 2 sdt garam
🥣 2 sdt garam
🥣 1 sdt gula (opsional)
🥣 1 sdt bubuk bawang putih (atau 2 siung bawang putih, haluskan)
🥣 1 sdt baking soda
🥣 ½ sdt merica bubuk
🥣 4 sdm tepung tapioka
🥣 ½ sdt merica bubuk
🥣 4 sdm tepung tapioka
Cara membuat:
1. Haluskan daging ayam bersama air es hingga halus sekali. Lalu masukkan bumbu-bumbunya; bawang putih, merica putih bubuk, garam, gula dan baking powder. Lanjutkan menggiling lagi hingga tercampur rata.
2. Lalu masukkan tepung tapioka, proses lagi hingga tercampur rata. Pindahkan adonan bakso ke dalam mangkok lain lalu aduk-aduk (satu arah) selama beberapa menit. Bisa juga dibanting-banting beberapa kali, pastikan tangan selalu basah ketika membanting-banting bakso agar tidak lengket. Tes rasanya dulu dengan memasaknya sedikit.
1. Haluskan daging ayam bersama air es hingga halus sekali. Lalu masukkan bumbu-bumbunya; bawang putih, merica putih bubuk, garam, gula dan baking powder. Lanjutkan menggiling lagi hingga tercampur rata.
2. Lalu masukkan tepung tapioka, proses lagi hingga tercampur rata. Pindahkan adonan bakso ke dalam mangkok lain lalu aduk-aduk (satu arah) selama beberapa menit. Bisa juga dibanting-banting beberapa kali, pastikan tangan selalu basah ketika membanting-banting bakso agar tidak lengket. Tes rasanya dulu dengan memasaknya sedikit.
3. Tutup wadah dengan plastik cling dan diamkan di lemari es kurleb 30 menit.
Mencetak dan memasak bakso.
4. Didihkan air dalam panci lalu matikan apinya. Basahi tangan dan sendok dengan air dingin, lalu cetak bakso seperti dalam video. Masukkan bakso yang sudah dicetak ke dalam panci air panas. Lakukan hingga adonan habis.
5. Setelah selesai, panaskan lagi panci berisi bakso yang sudah dicetak diatas kompor. Gunakan api sedang saja, masak hingga bakso mengambang.
6. Siapkan wadah lain berisi air campur es batu. Masukkan bakso yang sudah matang tadi ke dalam wadah air es agar hasil bakso menjadi lebih garing dan teksturnya kenyal.
Bakso siap digunakan/ dimasak mie bakso atau lainnya.
Jika ingin disimpan dalam lemari es, kantong ptata dalam kantong plastik (ziplock) dan simpan dalam freezer.
Selamat mencoba.
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Check my other yummy recipes:
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| Cilok ( Indonesian tapioca ball in peanut sauce) |
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