Bakso

Nutrition · per serving

Steps

1. 1

   Bring a medium pot of water to a gentle simmer for poaching the meatballs, and at the same time start the broth in a second pot by combining the beef broth, crushed garlic, sliced shallot, salt, and white pepper. Bring the broth just to a simmer; do not boil hard or it will turn cloudy.

   1 litre beef broth2 cloves garlic, lightly crushed1 large shallot, thinly sliced1/2 tsp fine salt1/4 tsp white pepper
2. 2

   Make the bakso mixture: in a chilled bowl, mix the ground beef, tapioca flour, egg white, grated garlic, crushed fried shallots, ice water, salt, and white pepper until sticky and paste-like, 3-4 minutes. The mixture should feel tacky and hold together; if it seems loose, keep mixing rather than adding more flour, which would make the meatballs dense.

   300 g ground beef60 g tapioca flour1 large egg white2 cloves garlic, finely grated2 tbsp fried shallots, crushed60 ml ice water1 tsp fine salt1/2 tsp white pepper
3. 3

   With wet hands or using a spoon, shape the meat mixture into 10-12 balls. Drop them directly into the gently simmering water. Poach for 8-10 minutes until they float and the centers are cooked through; one cut open should be uniformly grey-brown with no pink remaining.

4. 4

   Transfer the cooked meatballs into the simmering broth. Add the tofu and cook gently for 3 minutes so it warms through and absorbs some flavor. Skim the broth if needed for clarity.

   150 g firm tofu, cut into bite-size cubes
5. 5

   In the poaching water or a fresh pot of boiling water, cook the yellow noodles for 1-2 minutes if fresh, just until loosened and tender. Add the bok choy for the last 30-60 seconds to blanch until bright green and crisp-tender. Drain well.

   200 g fresh yellow noodles100 g bok choy, halved lengthwise
6. 6

   Finish the broth by stirring in the chopped celery leaves. Taste and adjust seasoning if needed; the broth should be savory but light, since sambal and sweet soy sauce are added at the table.

   2 tbsp celery leaves, chopped
7. 7

   Divide the noodles and bok choy between 2 serving bowls. Arrange the tofu and meatballs on top, then ladle over the hot broth.

8. 8

   Garnish each bowl with fried shallots and scallions. Serve immediately with lime wedges, sambal, and a little sweet soy sauce on the side so each person can season their bakso to taste.

   2 tbsp fried shallots2 tbsp scallions, thinly sliced1 lime lime, cut into wedges2 tbsp sambal2 tsp sweet soy sauce

Origin & History

Bakso is one of Indonesia's most beloved street foods, sold everywhere from pushcarts to neighborhood soup stalls. The dish reflects Chinese culinary influence in Indonesia, especially in the technique of making bouncy meatballs, and it has evolved into many regional styles served with noodles, tofu, and condiments.