Sunday, January 08, 2012

TASTE OF INDONESIA - MIE BAKSO FOR SUNDAY BREAKFAST AND BRUNCH



One thing interesting about this dish..you can find this in almost every South East Asia countries. Each country has its's own version of Meatball Noodles soup..This dish is the reminiscent of Pho Bo from Vietnam, Mee Soup from Malaysia, Thai Beef Noodles Soups, Singapore Beef Noodles Soup. In Indonesia Bakso refers to Meatball. It's a favourite among the Indonesia. It is sold every where in the streets. In Malaysia you can find bakso stall in an Indonesia  populations area such as Jalan Raja Alang and Chow Kitt.


The Indonesian bakso has a chewy texture and sometimes when eating lesser quality bakso one has the feeling of biting into a rubber ball that goes from one side of the mouth to another. Your meatball should be different from the normal meatballs that we made for spaghetti. These meatball used lots of tapioca flour. There are also store bought bakso but you can only find these at certain places where majority of the people are Indonesia.

I normally made my own meatballs, after all its simple.

As for the soup, make it plain, Malaysian tend to add in the store bought soup powder, if so then you lost the authentic bakso noodles flavour. The soup should be like Pho Bo soup, it should be clear broth. It's simple to prepare the soups, you need to make a strong broth from beef marrow. Let it cook until its oil surfaces. Add crushed garlic, pepper, salt and a bit of sugar or vetsin (which contains monosodium glutamate). According to the Indonesian way of cooking it's not possible to give exact quantities of the ingredients. It all goes according to personal taste and, most importantly, feeling. Finally add the beef balls you already prepared and sliced tofu and let it all cook until the beef balls come to the surface. Finish it off with finely cut celery and fried garlic oil. If you like you can add cinnamon sticks, anise star and cardomon, not too many or else it wont be bakso any more.

Bakso can be serve plain or with noodles either rice vermicelli or egg noodles and the kick of bakso is the "sambal" made of bird's eyes chili.

So today on this lovely Sunday morning I made this Indonesia signature dish Mie Bakso, there be no lunch today..so this bakso will cover our lunch....Sunday Brunch,

Have a Nice Weekend and ENJOY!!!

Worth reading sites for Bakso

http://hagwall.com/food/bakso.html
http://www.indonesia-ok.com/recipes.htm
http://www.planetmole.org/indonesian-news/bakso-meatballs-on-the-go-indonesia.html


Mie Bakso / Indonesia Meatball Noodles Soup


Mouth-watering Indonesian favourites Mie Bakso or Meatballs Noodles Soup. Serve during breakfast and anytime of the day.I
    The meatballs

    1 kilo of very fine minced meat (preferably beef)
    2 eggs
    300 grams of tapioca-flour
    4-8 cloves of garlic
    1 red onion
    1 teaspoon of white pepper
    2 teaspoons of salt

    Mix garlic, red onion, salt, and white pepper in a mortar or mixer. 

    Mix the spice-mixture with the eggs, the tapioca-flour and the minced meat. 

    Use your fingers, add a cup of water, and keep on working until the mixture feels soft and smooth.

    Boil some water in a rather large pot, at least about 2 liters. Start rolling the mixture into small meatballs. Lower the meatballs into the boiling water. When they float up to the surface they are ready.

    The soup
    1 liter chicken bouillon
    3-7 cloves of garlic
    1 red onion
    salt and pepper
    Fry the finely chopped red onion together with the garlic and add salt and pepper. 

    Stir down the mixture into 1 liter of chicken bouillon and add a cup of water. Heat the soup until it boils and then put in the meatballs. 

    Let it simmer for a minute or two before you serve your bakso.

    Bakso is normally served with noodles. To spice it up you can use chili sauce, soyasauce, tomato ketchup, Chinese chive. It is your bakso, so you can, and should, do whatever you want to in order to make it taste good.

 
    100 g red bird eyes chilies (red paddy chilies)
    salt
    1/4 tsp sugar
    3 tbsp canesugar vinegar (Indonesian: cuka lahang)
    bakso broth

    Directions:
    Steam the chilies until soften. Process steamed chilies, salt and sugar in a food processor. Mix vinegar and bakso broth. Taste the sambal. It should be very hot with slightly a tangy and salty taste. If you like more tangy and salty flavour, add more vinegar and salt to adjust your liking. 
Bab bakso ini yang paling lemah hendak buat bebola dagingnya. Susah hendak dapat yang ready stock. Yang penting untuk bakso, bebolanya kenalah kenyal..bebola bakso dengan bebola spaghetti adalah dua yang berbeza. Bakso Indonesia banyak dimasukkan tepung ubi ubi biasanya kalau orang meniaga bakso bagi 1 kg daging 1 kg tepung ubi dimasukkan..lebih kenyal lebih bagus. Membuatnya senang tetapi hendak menggetelkanya itu yang lemah.

Tentang supnya pula sebaik-baiknya sup adalah jernih..dengan merebus tulang-tulang dan dimasukkan bawang putih, tak perlu masukkan rempah sup,,,tetapi 4 sekawan bolehla...soup ini kalau dimasukkan rempah sup maka hilangla keaslian bakso ini.

Biasanya di malaysia kitakan sambal kicap sahaja..untuk recipe ini pun saya gunakan sambal kicap..tetapi sebenarnya sambal bakso tidak menggunakan kicap.

Next Post - Jalapeno Brioche Bread


4 comments:

Ayu Safieza @ Humaira' said...

Assalamualaykumwbh Kak...

dinda dtg nak tapau bakso ni....mak aiii mewah nye bfast.......meh la jadi jiran kita......hu3!!!

Paty's Kitchen - Cook with passion. said...

Salam Ayu...baca betul2 breakfast and brunch...2 in1 so tak ada masak2 tengah hari lagi..tarik sampai lunch dan kalau boleh sampai dinner..lotih badan dibuatnya

Anna Qawina said...

waaa..sedapnya...sedapnyaa...nak semangkuk kak..nampak sambal kicap tu laagiii la kecur liur tau

Paty's Kitchen - Cook with passion. said...

Ok...siap baksonya neng!!!

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