Bakso (Beef Meatball)

Bakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, or fish ball.Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery. Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants. Today various types of ready to cook bakso also available as frozen food commonly sold in supermarkets in Indonesia. Slices of bakso often used and mixed as compliments in mi goreng, nasi goreng, or cap cai recipes. Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.

Variations

• Bakso urat: bakso filled with tendons and coarse meat

• Bakso bola tenis or bakso telur: tennis ball sized bakso with boiled chicken egg wrapped inside

• Bakso gepeng: flat bakso

• Bakso ikan: fish bakso (fish ball)

• Bakso udang: shrimp bakso

• Bakso Malang: A bowl of bakso dish from Malang city, East Java; complete with noodle, tofu, siomay and fried wonton

• Bakso keju: new recipe bakso filled with cheese

In Indonesia bakso sell by travelling vendor like this but you also can buy it in some restaurant and other. Many bakso vendor here because Indonesian like it very much. The cheapest price in 2011 is only Rp 6.000, 00 its equal almost only $1. You must try it.