Bakso(Bakso Sapi (Boulettes de bœuf indonésiennes))
Indonesian Beef Meatball Soup
Le Bakso Sapi est un plat de rue indonésien très apprécié, composé de tendres boulettes de bœuf élastiques mijotées dans un bouillon clair et parfumé. Il incarne la cuisine réconfortante indonésienne, souvent servie avec des nouilles et divers condiments, offrant un mélange délicieux de textures et de saveurs savoureuses.
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🧂 Ingrédients
- 500 g Ground beef(Preferably 80/20 lean-to-fat ratio for best flavor and texture.)
- 100 g Ice cubes(Crucial for keeping the meat mixture cold during processing, which helps achieve a chewy texture.)
- 100 g Tapioca flour (or sago starch)(This is the key ingredient for the characteristic bouncy texture of bakso.)
- 3 cloves Garlic(Minced or finely grated.)
- 1.5 teaspoons Salt
- 0.5 teaspoon White pepper
- 1.5 L Beef broth(High-quality store-bought or homemade.)
- 300 g Noodles(Such as rice vermicelli, egg noodles, or glass noodles (bihun), prepared according to package directions.)
- for topping Fried shallots(For garnish.)
- to taste Optional garnishes(Such as chopped scallions, cilantro, chili sauce (sambal), and sweet soy sauce (kecap manis).)
👨🍳 Instructions
- 1
Prepare the Meatball Mixture: In a food processor, combine the ground beef, minced garlic, salt, and white pepper. Pulse until the mixture is finely minced. With the processor running, gradually add the ice cubes, a few at a time, until the mixture becomes a smooth, sticky paste. This process should take about 5-7 minutes. The cold temperature and smooth texture are essential for bouncy meatballs.
⏱️ 7 minutes - 2
Incorporate Tapioca Flour: Add the tapioca flour to the food processor with the beef mixture. Process until just combined and the mixture is homogenous. Be careful not to overmix at this stage. Transfer the mixture to a bowl.
⏱️ 2 minutes - 3
Form the Meatballs: Lightly wet your hands with cold water to prevent sticking. Scoop about 1-2 tablespoons of the meat mixture and roll it between your palms to form smooth, round balls. Alternatively, you can use two spoons to shape them.
⏱️ 15 minutes - 4
Cook the Meatballs: Bring the beef broth to a gentle simmer in a large pot over medium heat. Do not boil vigorously. Carefully drop the formed meatballs into the simmering broth. Cook until the meatballs float to the surface and are cooked through, approximately 8-10 minutes. They should feel firm to the touch. Remove the cooked meatballs with a slotted spoon and set aside.
⏱️ 10 minutes - 5
Prepare Noodles and Broth: While the meatballs are cooking, prepare your chosen noodles according to their package instructions. In a separate pot, reheat the beef broth if necessary, ensuring it's hot but not boiling. You can add a pinch of salt or a dash of soy sauce to the broth for extra flavor.
⏱️ 5 minutes - 6
Assemble and Serve: Divide the prepared noodles among serving bowls. Ladle the hot beef broth over the noodles. Add several cooked bakso meatballs to each bowl. Garnish generously with fried shallots and any optional garnishes like chopped scallions, cilantro, sambal, or kecap manis.
⏱️ 3 minutes
💡 Conseils de pro
- ✓L'utilisation d'eau glacée ou de glace pilée dans le mélange de boulettes est cruciale pour obtenir la texture élastique et tendre caractéristique du bakso.
- ✓Ne faites pas bouillir les boulettes vigoureusement ; un léger frémissement est essentiel pour éviter qu'elles ne se désagrègent et pour assurer une texture homogène.
- ✓Réfrigérer le mélange de boulettes avant de le façonner le rend moins collant et plus facile à manipuler.
- ✓Goûtez et ajustez l'assaisonnement du bouillon avant de servir, car les bouillons du commerce peuvent varier en salinité.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Pour le Bakso Ayam (Bakso au poulet), substituez du poulet haché au bœuf. Vous devrez peut-être ajuster légèrement la quantité d'amidon.
- Ajoutez de la coriandre fraîche finement hachée ou une pincée de noix de muscade au mélange de boulettes pour une saveur supplémentaire.
- Incluez d'autres protéines comme du porc haché ou du poisson dans le mélange de boulettes pour des profils de saveurs différents.