Indonesian
Bakso
A comforting Indonesian bowl of springy beef meatballs in clear, garlicky broth, served with noodles, greens, celery, and fried shallots. The meatballs are made the traditional way with very cold beef, tapioca starch, and ice water for their bouncy texture.
Watch it madeDhasilfa Raditya · 11:50
Ingredients
- Beef bones or beef rib bones500 g
- Water1.2 liters
- Garlic cloves, smashed3
- Scallion, tied in a knot1
- Celery stalk with leaves1
- Salt1 1/2 tsp, divided
- Ground white pepper3/4 tsp, divided
- Ground nutmeg1/8 tsp
- Very cold lean beef, finely diced250 g
- Tapioca starch35 g
- Crushed ice or ice water60 ml
- Egg white1
- Fried garlic1 tbsp
- Fried shallots2 tbsp, divided
- Baking powder1/4 tsp
- Yellow egg noodles or fresh mie200 g cooked
- Rice vermicelli, soaked and drained50 g dried
- Bok choy or choy sum, blanched2 small handfuls
- Bean sprouts, blanched1 cup
- Celery leaves, thinly sliced2 tbsp
- Scallion, thinly sliced1
- Sambal rawitto serve
- Kecap manisto serve
- Lime wedgesto serve
Method
- Place the beef bones in a pot with the water and bring to a boil, then skim off the foam until the broth looks clear.
- Add the smashed garlic, knotted scallion, celery stalk, 1 teaspoon salt, 1/2 teaspoon white pepper, and nutmeg, then simmer gently for 1 hour.
- Strain the broth, return it to the pot, and keep it hot over low heat; taste and adjust with more salt if needed.
- For the bakso, put the very cold diced beef in a food processor with 1/2 teaspoon salt and process until sticky and smooth.
- Add the tapioca starch, crushed ice, egg white, fried garlic, 1 tablespoon fried shallots, baking powder, and 1/4 teaspoon white pepper, then process again until the paste is glossy and elastic.
- Bring a separate pot of water to a gentle simmer, not a rolling boil.
- Wet one hand, scoop up some beef paste, squeeze it through your fist to form a smooth ball, and lift it off with a wet spoon.
- Drop each meatball into the simmering water and repeat until all the paste is used.
- Cook the meatballs gently until they float, then continue cooking for 3 to 4 minutes so the centers are fully set.
- Transfer the cooked meatballs into the hot beef broth and simmer for 5 minutes to flavor them.
- Divide the cooked yellow noodles, rice vermicelli, blanched greens, and bean sprouts between 2 bowls.
- Ladle the hot broth and bakso over the noodles, then top with sliced celery leaves, scallion, and the remaining fried shallots.
- Serve immediately with sambal rawit, kecap manis, and lime wedges on the side.
Common questions
Can I substitute the beef bones or rib bones in bakso broth?
Yes. Any beef bones with some marrow or connective tissue work well, including knuckle, shank, or oxtail. If you want a stronger broth, mix bones with a little meaty beef trim, but avoid very fatty cuts.
How long does it take to make bakso from start to finish?
Plan for about 2 to 2.5 hours total. The broth needs about 1 hour of simmering, plus time to strain and shape the meatballs. The bakso itself cooks quickly once formed, usually in 10 to 15 minutes.
Why did my bakso turn dense or grainy instead of bouncy?
This usually happens if the beef wasn’t cold enough, the mixture was over- or under-processed, or the water boiled too hard. Use icy beef, add starch gradually, and cook at a gentle simmer so the balls stay smooth.
Can I store bakso and broth separately?
Yes. Chill them quickly, then refrigerate in separate containers for up to 3 days. For longer storage, freeze the cooked meatballs and broth for up to 2 months. Reheat the broth gently so the meatballs stay tender.
How should bakso be served for the best flavor and texture?
Serve the meatballs hot in the clear beef broth with fried garlic and fried shallots on top. Common additions are noodles, blanched greens, and chili sauce. A squeeze of lime or a little sweet soy sauce is also popular.