Bakso Illustration
Bakso or Indonesian meatball, is one of the foods that are easy to find all across Indonesia and are liked by various groups of people. Bakso is usually served with a warm broth, rice noodle, noodles, vermicelli and vegetables such as mustard greens. So, how bakso was made?
Before that, let’s look at the bakso definition first.
Bakso is a food product, its main ingredient is minced meat; pulverized, then mixed with starch, spices and other ingredients. Then it’s cooked by boiling.
In Indonesia, the meats commonly used to make bakso are beef, chicken, and fish. Bakso daging contains at least 45% meat while bakso daging kombinasi contain at least 25% meat.
The majority of bakso producers, especially in the UMKM sector, often use chicken meat to get cheaper production costs.
Here is a recipe for making bakso daging sapi that we sum up from various sources.
Ingredients:
- Beef 1kg
- Ice cube 200 grams
- Salt 50 grams
- Tapioca flour 1 kg
- MSG 2,5 gram
- Titanium dioxide 2,5 gram
- Sodium Tripolyphosphate 1,5 gram
How to make :
- Clean the beef from the fat on the surface and veins
- Weigh 1 kg of beef along with 200 grams of ice cubes and 50 grams of table salt, ground in a meat grinder
- Put the ground beef into a crusher and add 100 – 1000 grams tapioca (depending on taste, or the quality of the meatballs produced), 2.5 grams of MSG, 2.5 grams of Titanium dioxide and 1.5 grams of sodium tripolyphosphate. The mixture is crushed for half a minute.
- Shape the finished mixture to a round shape.
- Then the shaped mixtures are immediately put into warm water with a temperature of 60 to 80 C and left to float. After floating, transfer to boiling water and heat until the bakso are cooked, which is about 10 minutes.
- Drain well the cooked bakso, the color and smoothness can be seen visually, tender by biting, supple by massaging or biting, and taste and aroma by tasting. Bakso are ready to be consumed.
Bakso producers often face problems in running their business, such as unstable and fluctuating beef prices. They often change the composition of their bakso formulations so that their production costs don’t increase too much. However, as a result, the consistency of the taste of the bakso changes. For some customers, they will immediately be able to detect it and if they are disappointed, they can immediately move to another bakso producer.
As a seasoning house, Islandsun Indonesia has various types of beef powder and chicken powder that can be used as additional ingredients in producing bakso. The consistency of the taste and aroma of our products makes the bakso have the same standard of taste & aroma.
How to Make Bakso with The Right Composition How to Make Bakso with The Right Composition