Ingredients with Measurements:
- 500g beef mince
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 egg
- 1 tbsp tapioca flour
- 2 stalks lemongrass, bruised
- 1 can coconut milk
- 1 tbsp vegetable oil
- 2 tbsp sweet soy sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 1 red chili, sliced
- 1 green onion, sliced
- 1 tbsp fried shallots
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together beef mince, garlic, salt, pepper, egg, and tapioca flour until well combined.
2. Shape the mixture into small meatballs.
3. Heat the grill or grill pan over medium heat.
4. Grill the meatballs until cooked through and slightly charred on the outside.
5. In a saucepan, heat vegetable oil over medium heat.
6. Add lemongrass and sauté for 1-2 minutes until fragrant.
7. Add coconut milk, sweet soy sauce, lime juice, and sugar. Stir well.
8. Bring the mixture to a simmer and let it cook for 5-7 minutes until slightly thickened.
9. Remove the lemongrass from the sauce.
10. Serve the grilled meatballs with the coconut milk sauce.
11. Garnish with sliced chili, green onion, and fried shallots.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: medium heat
- Saucepan: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Total fat: 31g
- Saturated fat: 20g
- Cholesterol: 120mg
- Sodium: 820mg
- Total carbohydrates: 10g
- Dietary fiber: 1g
- Sugars: 6g
- Protein: 26g
Substitutions for ingredients:
- Beef mince can be substituted with chicken or pork mince.
- Tapioca flour can be substituted with cornstarch or potato starch.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add chopped cilantro or basil to the coconut milk sauce for extra flavor.
- Add diced tomatoes or bell peppers to the grilled meatballs for added texture.
Tips and tricks:
- Make sure to bruise the lemongrass before adding it to the saucepan to release its flavor.
- Use a non-stick grill pan or brush the grill with oil to prevent the meatballs from sticking.
- If the coconut milk sauce is too thick, add a splash of water to thin it out.
Storage instructions:
- Store leftover grilled meatballs and coconut milk sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the meatballs in the microwave or oven until heated through.
- Reheat the coconut milk sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the grilled meatballs and coconut milk sauce in separate bowls and let guests assemble their own plates.
- Garnish with fresh herbs or sliced vegetables for added color and texture.
Garnishes:
- Sliced chili
- Sliced green onion
- Fried shallots
- Chopped cilantro or basil
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Suggested side dishes:
- Cucumber salad
- Grilled corn on the cob
- Fried rice
Troubleshooting advice:
- If the meatballs are too dry, add a splash of water or more egg to the mixture.
- If the coconut milk sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the meatballs thoroughly to an internal temperature of 160°F (71°C) to prevent foodborne illness.
- Store leftover food in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Bakso Bakar is a popular Indonesian street food that originated in Java.
- It is typically made with beef or chicken meatballs that are grilled or roasted and served with a spicy dipping sauce.
Flavor profiles:
- Savory, slightly sweet, and fragrant from the lemongrass and coconut milk.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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Region: Indonesian