Bakso(バクソ・サピ（インドネシア風ビーフミートボール）)
Indonesian Beef Meatball Soup
バクソ・サピは、インドネシアで愛されている屋台料理です。柔らかく弾力のあるビーフミートボールを、風味豊かな澄んだスープで煮込みます。インドネシアの家庭料理の代表格であり、麺や様々な調味料と共に提供されることが多く、食感と旨味の絶妙なブレンドを楽しめます。
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🧂 材料
- 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).)
👨🍳 作り方
- 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
💡 プロのコツ
- ✓ミートボールの生地に氷水または砕いた氷を使用することは、バクソ特有の弾力があり柔らかい食感を得るために不可欠です。
- ✓ミートボールを激しく茹でないでください。静かに煮ることが、崩れるのを防ぎ、均一な食感を確保する鍵となります。
- ✓ミートボールの生地を成形する前に冷やすと、生地の粘り気が減り、扱いやすくなります。
- ✓市販のブロスは塩加減が異なる場合があるため、提供する前にスープの味を調整してください。
✨ アレンジアイデア
このレシピを独自にアレンジするためのヒント
- バクソ・アヤム（チキンバクソ）を作る場合は、牛ひき肉を鶏ひき肉に置き換えてください。スターチの量は若干調整が必要かもしれません。
- ミートボールの生地に刻んだコリアンダーや少量のナツメグを加えると、風味が豊かになります。
- 異なる風味を出すために、豚ひき肉や魚のひき肉などをミートボールの生地に加えてみてください。