Baso Sapi (Indonesian Meatballs)
1 lb ground beef
8 oz tapioca flour
2 tsp white pepper Koepoe brand Spices
1 tsp sugar
2-3 tsp of salt
1 tsp baking powder
2 Egg white
3 tbs Bawang Goreng, Fried Onion or Deliamor Bawang Goreng, Fried Onion
6 cloves crushed garlic
In a medium bowl, stir in all the ingredients and knead until everything is mixed completely. Let the meatball mixture rest for about 30 minutes.
Heat water in a medium pan with medium heat. Wait until the water is hot but not boiling hot, then turn to low heat.
Roll the meat in your hand to form a meatball about 1 inch in diameter. Or you can also use a method of squeezing the meat from your palm and let the meatball formed between your index and thumb finger.
Roll the meatball slowly to the hot water. When the meatball is cooked, it should be floating on the top.
Taste the meatball to check if it’s salty enough.
Continue to work on the rest of the meat mixture.
To make the broth: 1 pack of Bumbu Munik Kuah Baso
boiled with hot water. (see packaging direction)
Super Bihun, Rice Vermicelli 500 gr
– soak in cool water for about 30 min. Then cook in hot water for about 1 minute.
Mie Telor Asli Cap Atoom Bulan, Egg Noodle
– Cook mie atom in hot boiling water until al dente.
Arrange Super Bihun, Rice Vermicelli, Mie Telor Asli Cap Atoom Bulan, Egg Noodle, and baso (you can add fried tofu if you like).
Sprinkle with Bawang Goreng, Fried Onion or Deliamor Bawang Goreng, Fried Onion, thinly sliced celery and Megah Sari Sambal Bakso Extra Hot, and Kecap Manis Bango. Pour the hot broth carefully on the bowl. Enjoy...
Drinks to serve with: ice cendol or a box of cold Teh Kotak or Tehbotol Sosro Jasmine Tea (6ea/pak)