MATERIAL:
1
lbs lean beef, sliced
1 clove garlic
1 tbsp tapioca starch (or corn starch)
1 tsp fried shallots
1/2 tsp fried garlic
1 tsp sugar
2 tsp salt
4 tbsp iced water or shaved ice
1/4 tsp ground white pepper
STEMP:
Grind all of the ingredients except ice water in a food processor or hand crank meat grinder into a smooth paste. Pulse more to make it smoother paste. I use mortar and pestle, to make a very smooth and stiff paste. Transfer to a bowl, add iced water, mix it well, cover and refrigerate it a least 6 hours. Longer is better. Cold dough will produce springy and bouncy tasty meat balls. Before shaping meat balls, transfer the paste into freezer for about 1 hour.
Heat water in the pot. When it reach boiling point, lower the heat. The water should be hot enough to cook the meat balls but not bubbling.
Meanwhile, rub little bit vegetable oil in one of your hand, and get a handful of the meat paste and close your hand into a fist. Squeeze out a small portion of the meat paste (1 teaspoon), between index finger and thumb, to make a smooth rounded ball shaped dough. Scoop out the meat balls dough with an oiled/watered spoon and put it in boiling water (not bubbling). When the meat balls float and cooked through, drain and put it in cold/iced water. At this stage, bakso is ready to eat. Freeze it for future consumption.
1 clove garlic
1 tbsp tapioca starch (or corn starch)
1 tsp fried shallots
1/2 tsp fried garlic
1 tsp sugar
2 tsp salt
4 tbsp iced water or shaved ice
1/4 tsp ground white pepper
STEMP:
Grind all of the ingredients except ice water in a food processor or hand crank meat grinder into a smooth paste. Pulse more to make it smoother paste. I use mortar and pestle, to make a very smooth and stiff paste. Transfer to a bowl, add iced water, mix it well, cover and refrigerate it a least 6 hours. Longer is better. Cold dough will produce springy and bouncy tasty meat balls. Before shaping meat balls, transfer the paste into freezer for about 1 hour.
Heat water in the pot. When it reach boiling point, lower the heat. The water should be hot enough to cook the meat balls but not bubbling.
Meanwhile, rub little bit vegetable oil in one of your hand, and get a handful of the meat paste and close your hand into a fist. Squeeze out a small portion of the meat paste (1 teaspoon), between index finger and thumb, to make a smooth rounded ball shaped dough. Scoop out the meat balls dough with an oiled/watered spoon and put it in boiling water (not bubbling). When the meat balls float and cooked through, drain and put it in cold/iced water. At this stage, bakso is ready to eat. Freeze it for future consumption.
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