Ingredients with Measurements:
- 500g beef mince
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp baking powder
- 1 egg
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 cup water
- 1 cup roasted peanuts, finely chopped
- 2 red chillies, finely chopped
- 2 limes, cut into wedges
Special equipment needed:
- Grill or barbecue
Step-by-step instructions:
1. In a large mixing bowl, combine the beef mince, garlic, salt, white pepper, baking powder, egg, cornstarch, soy sauce, oyster sauce, sesame oil, and vegetable oil. Mix well until all ingredients are evenly distributed.
2. Gradually add water to the mixture while stirring continuously until the mixture becomes smooth and sticky.
3. Take a small portion of the mixture and shape it into a ball. Repeat until all the mixture is used up.
4. Heat the grill or barbecue to medium-high heat. Place the meatballs on the grill and cook for 10-15 minutes, turning occasionally, until they are browned and cooked through.
5. In a small bowl, mix the chopped peanuts and red chillies together to make the spicy peanut sauce.
6. Serve the bakso bakar hot with the spicy peanut sauce and lime wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or barbecue: medium-high heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 15g
- Protein: 35g
Substitutions for ingredients:
- Pork or chicken mince can be used instead of beef mince.
- Almond or cashew nuts can be used instead of peanuts.
Variations:
- Add chopped herbs such as coriander or parsley to the meatball mixture for extra flavour.
- Use a different type of chilli to adjust the level of spiciness in the peanut sauce.
Tips and tricks:
- To prevent the meatballs from sticking to the grill, brush them with a little oil before cooking.
- If the meatballs are too soft, add more cornstarch to the mixture.
- If the meatballs are too dry, add more water to the mixture.
Storage instructions:
- Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the meatballs, place them in a preheated oven at 180°C for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the meatballs on a platter with the spicy peanut sauce and lime wedges on the side.
- Garnish with chopped herbs or sliced chillies for extra colour and flavour.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- A cold beer or iced tea goes well with this dish.
Suggested side dishes:
- Stir-fried vegetables such as bok choy or broccoli.
- A simple salad of cucumber and tomato.
Troubleshooting advice:
- If the meatballs are falling apart on the grill, add more cornstarch to the mixture to help bind them together.
Food safety advice:
- Make sure the meatballs are cooked through before serving to prevent foodborne illness.
Food history:
- Bakso bakar is a popular Indonesian street food that originated in the city of Surabaya.
Flavor profiles:
- The meatballs are savoury and slightly sweet, with a hint of sesame and soy sauce.
- The spicy peanut sauce is nutty and slightly sweet, with a kick of heat from the chillies.
- The lime wedges add a tangy freshness to the dish.
Serving suggestions:
- Serve the meatballs on skewers for a fun and easy-to-eat presentation.
- Offer extra lime wedges on the side for those who want to add more acidity to their dish.
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Region: Indonesian