Baso

Baso
Prepare ingredients.
Put 500 grams of minced beef into a food processor.
Add 3-4 garlic cloves.
Add 1 teaspoon of salt.
Add 1/2 teaspoon of pepper powder.
Grind it finely.
Add 2-3 cubes of frozen beef broth.
Continue grinding ...
... until smooth and lump-free.
Transfer to a bowl.
Add 2 eggs.
Mix in gently.
Add 200 grams of tapioca flour.
Mix in gently.
... until smooth and lump-free.
Heat 2 liters of water in a cooking pot.
Bring to boil.
As soon as the water starts to boil, lower the heat down to medium-low or low ...
... and simmer for 5 minutes.
Scoop a small amount of the meatball paste in your hand.
Clench your fist ...
... and push the paste between the "hole" made by your thumb and forefinger.
Use a teaspoon to scoop the ball of your hand.
Slide the meatballs into the simmering water. Keep doing this for the remaining meatball paste.
You may have to rinse your hands in the bowl of cold water every 3 - 4 balls, to prevent sticking.
When they are done ...
... scoop out with a skimmer or slotted spoon.
Cool to room temperature; place in a freezer proof bag and freeze for up to a month.
Use as required in a recipe.

Description

Bakso or baso is Indonesian meatball made from ground 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) and Chinese green cabbage, sprinkled with fried shallots and celery. Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants.

Ingredients

500 grams low-fat ground beef
200 grams tapioca flour
3 cloves garlic (3-4 cloves)
2 eggs
1 teaspoon salt
1⁄2 teaspoon pepper powder
  frozen beef broth