Ingredients with Measurements:
- 500g ground beef
- 100g tapioca flour
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 L beef broth
- 200g vermicelli noodles
- 2 stalks green onion, chopped
- 2 tbsp fried shallots
Special equipment needed:
- Meat grinder
- Mixing bowl
- Large pot
Step-by-step instructions:
1. In a mixing bowl, combine ground beef, tapioca flour, minced garlic, egg, salt, pepper, sugar, soy sauce, oyster sauce, and sesame oil. Mix well until all ingredients are evenly distributed.
2. Use a meat grinder to grind the mixture until it becomes smooth and sticky.
3. Wet your hands with water and shape the mixture into small balls.
4. In a large pot, bring beef broth to a boil.
5. Add the meatballs into the pot and cook for 10-15 minutes until they are cooked through.
6. In a separate pot, cook vermicelli noodles according to package instructions.
7. To serve, place a portion of vermicelli noodles in a bowl, add meatballs and beef broth. Top with chopped green onion and fried shallots.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Boiling
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Ground chicken or pork can be used instead of beef.
- Cornstarch can be used instead of tapioca flour.
- Chicken broth can be used instead of beef broth.
Variations:
- Add chopped carrots or celery to the beef broth for extra flavor.
- Add sliced mushrooms to the beef broth for a different texture.
- Make a spicy version by adding chili flakes or hot sauce.
Tips and tricks:
- Wet your hands with water before shaping the meatballs to prevent the mixture from sticking to your hands.
- Use a spoon to skim off any foam that forms on the surface of the beef broth while cooking.
- To make the meatballs more tender, add a few ice cubes to the mixture before grinding.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the meatballs and beef broth in a pot and heat over medium heat until heated through.
Presentation ideas:
Serve Bakso Malang in a large bowl with the vermicelli noodles at the bottom, topped with the meatballs and beef broth. Garnish with chopped green onion and fried shallots.
Garnishes:
Chopped green onion and fried shallots.
Pairings:
Bakso Malang pairs well with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed rice.
Troubleshooting advice:
- If the meatballs are too soft, add more tapioca flour to the mixture.
- If the meatballs are too hard, add more water to the mixture.
Food safety advice:
Make sure to cook the meatballs until they are fully cooked through to avoid any risk of foodborne illness.
Food history:
Bakso Malang is a popular street food in Indonesia, particularly in the city of Malang. It is believed to have originated from Chinese meatballs and has since been adapted to suit Indonesian tastes.
Flavor profiles:
Bakso Malang is savory and slightly sweet, with a hint of sesame oil and soy sauce.
Serving suggestions:
Serve Bakso Malang hot with vermicelli noodles, beef broth, and garnishes.
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Region: Indonesian