Bakso

Bakso is one of Indonesia's most popular specialties. They are meatballs generally made from a mixture of ground beef and tapioca flour, although there are also meatballs made from chicken, fish or shrimp. Bakso is ussually served in a savory beef broth, topped with noodles, vermicelli, tofu, dumplings and sprinkling of fried onions and celery.

History of Bakso

When tracing the origins of bakso, there have long been foods whose preparation and shape resemble the bakso of today. A 5th-century Roman cookbook called Apicius contains many recipes for making round meat, similar to these meatballs.

Every nation has its own recipes and ways of making meatballs. Additionally, everyone has their own way of making meatballs, including the ingredients, mixing, processing, and serving methods.

Meanwhile, Wikipedia claims that more than 40 countries have their own traditional recipes for this dish. Except, these countries have different terms for this food in their regions.

However, basically, all these recipes are meat-based foods processed and shaped into balls. Here is the history of bakso's journey until it became popular in Indonesia.

Arrival in the Archipelago

Chinese traders might have brought bakso to the Indonesian archipelago. This is evident from the name "bakso," which comes from the Hokkien term "bak-so," literally meaning minced meat.

However, since most of the population in the archipelago at that time was Muslim, they did not use pork as the main ingredient but instead used beef, goat, chicken, and even buffalo.

Bakso became popular everywhere because its delicious taste suited the Indonesian palate. Cultural assimilation also occurred, resulting in different bakso recipes depending on the location.

The rich spices of the archipelago also enhanced the flavor of bakso. This includes the unique taste of bakso in various regions of Indonesia.

Types of Indonesian Bakso

It can be said that bakso is a form of Indonesia's cultural diversity. Through this dish, different cultures have mixed. Rather than simply adopting it, Indonesians have enhanced its texture and seasoning.

Now, almost every place in Indonesia has bakso vendors with unique menus. Among the hundreds of bakso versions in Indonesia, several popular ones stand out.

These include Bakso Urat (Tendon Bakso), Bakso Telur (Egg Bakso), Bakso Ikan (Fish Bakso), Bakso Udang (Shrimp Bakso), Bakso Balungan (Bone Bakso), Bakso Aci (Tapioca Bakso), Baso Tahu (Tofu Bakso), and Bakso Kerikil (Pebble Bakso). Additionally, some areas have become known as "Bakso Cities," such as Wonogiri, Solo, Malang, and Karimunjawa.

Indonesians are creative. The various bakso dishes spread across different regions have been given many unique details. The ingredients include beef bakso, fish bakso, chicken bakso, and bakso made from various meat mixtures.

As for the type of broth, some are simple like Bakso Solo, while others are rich and fatty like Bakso Malang. In Indonesia, bakso typically has various fillings as well, such as eggs, tendons, minced meat, cheese, or chili.

Even bakso with bakso fillings, called bakso beranak (child-bearing bakso), has become popular recently. Another versatile aspect is the type of accompaniments. For those who love eating bakso, you're probably familiar with the fact that the broth is usually consumed with every meal.

Some versions use more yellow noodles, vermicelli, bean sprouts, cabbage, fried shallots, and many other vegetables. Additionally, it is delicious when served with siomay, tofu, wontons, or other protein sources such as beef steak or ribs, which undoubtedly add to the enjoyment.

Due to its diversity, regional specialty bakso often becomes a culinary tourism attraction. Enjoy the special recipes that have their unique flavors and the journey of bakso's history until it became as popular as it is today.

Here are the ingredients and steps to make delicious Indonesian meatball soup, known as bakso:

Main Ingredients:

1. Ground beef: 500 grams
2. Tapioca flour: 100 grams
3. Crushed ice: 100 grams (to help form the mixture and provide a chewy texture)

Seasonings:

1. Garlic: 4 cloves (mashed)
2. Fried shallots: 2 tablespoons (mashed)
3. Ground pepper: 1/2 teaspoon
4. Salt: 1 teaspoon
5. Sugar: 1/2 teaspoon
6. Flavor enhancer (optional): 1/2 teaspoon

Soup Broth:

1. Beef bones: 500 grams (to make the broth)
2. Water: 2 liters
3. Garlic: 4 cloves (mashed)
4. Ground pepper: 1/2 teaspoon
5. Salt: 1 teaspoon
6. Green onions: 2 stalks (thinly sliced)
7. Celery: 2 stalks (thinly sliced)

Garnishes:

1. Noodles or vermicelli: as desired
2. Fried tofu: cut into small pieces
3. Fried or boiled wontons
4. Fried shallots: to taste
5. Chopped celery: to taste
6. Chili sauce, soy sauce, and vinegar: as desired

Steps to Make:

Making the Meatballs:

1. Grind the Meat: Mix the ground beef with the crushed ice, then grind with a food processor until very smooth.
2. Mix Ingredients: Add the mashed garlic, mashed fried shallots, ground pepper, salt, sugar, and flavor enhancer. Mix well.
3. Add Tapioca Flour: Add the tapioca flour and mix again until all ingredients are well combined and the mixture feels chewy.
4. Shape the Meatballs: Take a small amount of the mixture, form into balls with your hands, then place into hot water (not boiling) to prevent them from breaking apart. Once all the meatballs float, remove and drain.

Making the Broth:

1. Make the Broth: Boil the beef bones with water until it boils and the broth is rich.
2. Broth Seasoning: Sauté the garlic until fragrant, then add to the broth along with the ground pepper and salt. Cook until boiling, adjust the taste.
3. Strain the Broth: Strain the broth to separate the bones and any unmelted seasonings.
4. Add Green Onions and Celery: Add the sliced green onions and celery to the broth.

Serving:

1. Prepare the Bowl: Place the noodles or vermicelli, tofu, wontons, and meatballs in a bowl.
2. Pour the Broth: Pour the hot broth over.
3. Garnishes: Sprinkle fried shallots and chopped celery on top. Serve with chili sauce, soy sauce, and vinegar as desired.

Bakso is ready to be enjoyed with its warm broth and delicious garnishes.