Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup tapioca starch
- 1/2 cup ice water
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp baking powder
- 1/2 cup shiitake mushrooms, finely chopped
- 1/2 cup firm tofu, finely chopped
Special equipment needed:
- Food processor
- Large mixing bowl
- Large pot for boiling
Step-by-step instructions:
1. In a food processor, combine ground beef, tapioca starch, ice water, salt, black pepper, garlic powder, onion powder, and baking powder. Pulse until well combined and the mixture becomes sticky.
2. Add shiitake mushrooms and tofu to the mixture and pulse a few more times until they are evenly distributed.
3. Using your hands, form the mixture into small meatballs, about the size of a golf ball.
4. Bring a large pot of water to a boil. Add the meatballs and cook for 5-7 minutes, or until they float to the surface.
5. Remove the meatballs from the pot and transfer them to a bowl of ice water to cool.
6. Serve the bakso with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground beef.
- Cornstarch can be substituted for tapioca starch.
- Button mushrooms can be substituted for shiitake mushrooms.
- Silken tofu can be substituted for firm tofu.
Variations:
- Add chopped vegetables such as carrots, celery, or bell peppers to the mixture.
- Use different dipping sauces such as sweet chili sauce or peanut sauce.
Tips and tricks:
- Make sure the mixture is well combined and sticky before adding the mushrooms and tofu.
- Use a small ice cream scoop to form the meatballs for a consistent size.
- To make the meatballs ahead of time, freeze them on a baking sheet before transferring them to a freezer bag.
Storage instructions:
- Store leftover bakso in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, bring a pot of water to a boil and add the meatballs. Cook for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the bakso in a small bowl with the dipping sauce on the side.
Garnishes:
- Chopped green onions or cilantro can be sprinkled on top.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the mixture is too dry, add a little more ice water.
- If the meatballs fall apart while cooking, the mixture may not be sticky enough. Add more tapioca starch or water to the mixture.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Bakso is a popular Indonesian meatball soup that is often sold by street vendors.
Flavor profiles:
- The bakso has a savory and slightly sweet flavor from the beef and spices.
Serving suggestions:
- Serve the bakso as an appetizer or as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian