{"id":1357,"date":"2012-03-13T14:01:55","date_gmt":"2012-03-13T19:01:55","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1357"},"modified":"2012-03-15T20:57:25","modified_gmt":"2012-03-16T01:57:25","slug":"bakso-sapi-indonesian-meatballs","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1357","title":{"rendered":"Bakso Sapi ( Indonesian Meatballs )"},"content":{"rendered":"

When i was younger , we used to live in a street where a lot of street vendor would pass by and making noises so that all the neighbourhood would be aware of them , well they’re trying to sell their product , right ? Those street vendors include people who sells meatball ( bakso ) , also people who sell chicken satay ( sate ayam ) , rujak ( fruit salad with peanut sauce ) , angsle and ronde ( rice balls with peanut fillings and ginger syrup ) . You will never be hungry if you live in Indonesia .. these men were always out there on the street selling food .<\/p>\n

So one of them was bakso sapi , i haven’t had these meatballs ever since i moved to US , almost 12 years ago . I liked them , but it’s not like i couldn’t live without it . I guess i was really never cared about having it or not . Until the other day , we went shopping at H Mart , and my son saw this lady , cooking meatballs , of course they’re trying to lure you to try it and hoping you would buy the product . My son tried the meatballs , the one made from beef , though they had others made from cuttlefish and lobster also . My son loved it !!I thought .. that wasn’t really fair for him , i’ve had these kind of food when i was younger and why wouldn’t i try making them , so that he can have a taste of it too ?<\/p>\n

So there goes the story .. i decided to try to make bakso sapi , how hard can a meatball be anyway ? It shouldn’t be too hard i thought .. i’ve made italian meatballs all the time , chinese meatballs .. it’s time to try to make indonesian meatballs .You don’t want them to be hard , you want them to be springy , bouncy some people describe it that way , in order to get that kind of meatballs , make sure you let your meatballs dough sit overnight or at least 6 hours in the fridge . BUT , if you’ve been thawing your meat in the fridge from the freezer , i don’t think it’s necessary to let it chill for 6 hours again in the fridge . So if i were you , i would thaw our my meat from the freezer , in the fridge overnight , and by the time you grind and mix your meat , it will be all cold still .<\/p>\n

\"\"<\/a><\/p>\n

You need :<\/p>\n

2 lbs of ground lean beef , i used extra lean 96% lean ground beef .<\/p>\n

2 tbsp. of tapioca starch<\/p>\n

2 tsp. of sugar<\/p>\n

4 tsp. of salt<\/p>\n

1 tsp. pepper<\/p>\n

2 -3 garlic cloves<\/p>\n

8 tbsp. of ice cold water<\/p>\n

In a food processor , grind the meat with the sugar , salt , pepper and the garlic too . Grind until the meat looks like paste , unless you like the meat with texture , you can pulse it until you reach the texture you like . Usually indonesian meatballs are very smooth looking , mine wasn’t really perfectly smooth , but it’s smooth enough for me . Then while the food processor is still running add the ice cold water , keep pulsing until it’s blended well and smooth . Chill at least 6 hours , or if it’s cold enough , just start bring water to boil , not rolling boil , but just started to boil ,drop your meatballs into the pot , cook for about 10 minutes , don’t let the water boil too hard or your meatballs will crack .Once it’s done take the balls out of the pot , drop into the pot filled with cold water .<\/p>\n

To serve : Make about 4 cups of water , add 2 chicken bouillon cube , and add salt pepper to your taste , add lots of chopped green onion . Add your meatballs , serve hot in a bowl .<\/p>\n

This picture below , the meatballs are served with vermicelli rice noodles . Just boil the noodles according to the direction and serve the meatballs with it .<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

When i was younger , we used to live in a street where a lot of street vendor would pass by and making noises so that all the neighbourhood would be aware of them , well they’re trying to sell their product , right ? Those street vendors include people who sells meatball ( bakso ) , also people who sell chicken satay ( sate ayam ) , rujak ( fruit salad with peanut sauce ) , angsle and ronde ( rice balls with peanut fillings and ginger syrup ) . You will never be hungry if you live in Indonesia .. these men were always out there on the street selling food . So one of them was bakso sapi , i haven’t had these meatballs ever since i moved to US , almost 12 years ago . I liked them , but it’s not like i couldn’t live without it . I guess i was really never cared about having it or not . Until the other day , we went shopping at H Mart , and my son saw this lady , cooking meatballs , of course they’re trying to lure you to try it and hoping you would buy the product . My son tried the meatballs , the one made from beef , though they had others made from cuttlefish and lobster also . My son loved it !!I thought .. that wasn’t really fair for him , i’ve had these kind of food when i was younger and why wouldn’t i try making them , so that he can have a taste of it too ? So there goes the story .. i decided to try to make bakso sapi , how hard can a meatball be anyway ? It shouldn’t be too hard i thought .. i’ve made italian meatballs all the time , chinese meatballs .. it’s time to try to make indonesian meatballs .You don’t want them to be hard , you want them to be springy , bouncy some people describe it that way , in order to get that kind of meatballs , make sure you let your meatballs dough sit overnight or at least 6 hours in the fridge . BUT , if you’ve been thawing your meat in the fridge from the freezer , i don’t think it’s necessary to let it chill for 6 hours again in the fridge . So if i were you , i would thaw our my meat from the freezer , in the fridge overnight , and by the time you grind and mix your meat , it will be all cold still . You need : 2 lbs of ground lean beef , i used extra lean 96% lean ground beef . 2 tbsp. of tapioca starch 2 tsp. of sugar 4 tsp. of salt 1 tsp. pepper 2 -3 garlic cloves 8 tbsp. of ice cold water In a food processor , grind the meat with the sugar , salt , pepper and the garlic too . Grind until the meat looks like paste , unless you like the meat with texture , you can pulse it until you reach the texture you like . Usually indonesian meatballs are very smooth looking , mine wasn’t really perfectly smooth , but it’s smooth enough for me . Then while the food processor is still running add the ice cold water , keep pulsing until it’s blended well and smooth . Chill at least 6 hours , or if it’s cold enough , just start bring water to boil , not rolling boil , but just started to boil ,drop your meatballs into the pot , cook for about 10 minutes , don’t let the water boil too hard or your meatballs will crack .Once it’s done take the balls out of the pot , drop into the pot filled with cold water . To serve : Make about 4 cups of water , add 2 chicken bouillon cube , and add salt pepper to your taste , add lots of chopped green onion . Add your meatballs , serve hot in a bowl . This picture below , the meatballs are served with vermicelli rice noodles . Just boil the noodles according to the direction and serve the meatballs with it .<\/p>\n","protected":false},"author":16,"featured_media":1369,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-1357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1357"}],"version-history":[{"count":5,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1357\/revisions"}],"predecessor-version":[{"id":1360,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1357\/revisions\/1360"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1369"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}