Ingredients with Measurements:
- 500g beef mince
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 1 egg
- 2 tbsp tapioca flour
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 cup roasted peanuts
- 2 red chillies, chopped
- 2 garlic cloves, chopped
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp vegetable oil
Special equipment needed:
- Grill or oven
- Food processor or mortar and pestle
Step-by-step instructions:
1. In a large mixing bowl, combine the beef mince, minced garlic, salt, pepper, sugar, egg, tapioca flour, soy sauce, oyster sauce, sesame oil, and vegetable oil. Mix well until all ingredients are evenly distributed.
2. Take a handful of the mixture and shape it into a ball. Repeat until all the mixture is used up.
3. Preheat the grill or oven to 200°C.
4. Place the meatballs on the grill or oven and cook for 10-15 minutes, turning occasionally, until they are browned and cooked through.
5. While the meatballs are cooking, make the spicy peanut sauce. In a food processor or mortar and pestle, blend the roasted peanuts, chopped red chillies, chopped garlic, tamarind paste, palm sugar, water, salt, and pepper until smooth.
6. Heat the vegetable oil in a small saucepan over medium heat. Add the peanut sauce and cook for 2-3 minutes, stirring constantly, until it thickens.
7. Serve the meatballs with the spicy peanut sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Grill or oven: 200°C
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Pork or chicken mince can be used instead of beef mince.
- Cornstarch can be used instead of tapioca flour.
- Fish sauce can be used instead of soy sauce.
- Honey can be used instead of palm sugar.
Variations:
- Add chopped scallions or cilantro to the meatball mixture for extra flavor.
- Use a different type of nut, such as cashews or almonds, for the peanut sauce.
- Add a splash of lime juice to the peanut sauce for a tangy twist.
Tips and tricks:
- Wet your hands with water before shaping the meatballs to prevent the mixture from sticking to your hands.
- If grilling, brush the meatballs with a little oil to prevent them from sticking to the grill.
- If the peanut sauce is too thick, add a little more water to thin it out.
Storage instructions:
Leftover meatballs and peanut sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the meatballs in the oven or microwave until heated through. Reheat the peanut sauce in a small saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
Arrange the meatballs on a platter and drizzle the peanut sauce over the top. Garnish with chopped peanuts and red chillies.
Garnishes:
Chopped peanuts, red chillies, scallions, cilantro
Pairings:
Steamed rice, stir-fried vegetables, pickled cucumber
Suggested side dishes:
Gado-gado salad, Indonesian fried rice, satay skewers
Troubleshooting advice:
- If the meatballs are too dry, add a little more egg or oil to the mixture.
- If the peanut sauce is too thick, add a little more water to thin it out.
- If the peanut sauce is too spicy, reduce the amount of red chillies used.
Food safety advice:
- Make sure the meatballs are cooked through before serving.
- Store leftover meatballs and peanut sauce in the refrigerator and consume within 3 days.
Food history:
Bakso Bakar is a popular street food in Indonesia. It is made by grilling meatballs on skewers and serving them with a spicy peanut sauce.
Flavor profiles:
Savory, umami, spicy, nutty
Serving suggestions:
Serve the meatballs and peanut sauce as a main dish or as an appetizer.
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Region: Indonesian