How to prepare Indonesian Beef Ball Noodle Soup, also known as Bakso Broth.
Bakso, or meatballs, are a mainstay of Indonesian cooking. This recipe just addresses the broth recipe, which is also a crucial component of Bakso, but I’m currently working on a recipe for Bakso meatballs! The real thing The lengthy procedure of simmering beef bones with aromatics and herbs for at least an hour is necessary to make bakso soup. For optimal outcomes? Two hours. With the aid of my close friend, ready-made beef stock, I was able to make that Bakso soup in just fifteen minutes.
Why this Easy Bakso Broth will be a hit with you!
- It’s quick and simple! You can make a delicious broth in 15 minutes using this recipe. You can prepare the rest of the ingredients while you boil. Effectiveness.
- This recipe just requires one pot to prepare the bakso broth and cook the bakso and vegetables. There are fewer dishes to clean.
- The spices and aromatics are pantry essentials that give you AUTHENTIC flavours!
What Stock to Use for Bakso Broth
Typically, cattle bones are used to make bakso broth, which is then simmered for a few hours to extract all of the aromas. Instead, I used store-bought, ready-made beef broth. For this, stock cubes or the boxed version will work. Because the store-bought ingredients are already seasoned, be sure to adjust the salt amounts.
Can I use a different broth?
Indeed! Feel free to use vegetable or chicken stock in its stead. The closest flavour to what you would find in Indonesia would be beef broth, although veggie or chicken stock is also excellent.
How to Prepare Bakso Balls for Bakso Broth
- To the beef stock, add all of the spice and aromatics.
- Let it come up to a boil, before lowering to a simmer for about 10 minutes (or for as long as you can for better infusion).
- Remove all of the aromatics until you get a clear soup.
- Lower in Bakso balls in the soup, and allow to cook.
- Add in vegetables to cook, if using.
- Cook noodles separately. If you don’t mind a slightly starchy broth, you can cook the noodles straight in the broth as well.
- Place noodles in a bowl, top with vegetables, bakso balls and the broth.
- Serve with kicap manis and Bakso sambal, garnished with spring onions!
The Spices and Fragrances of Simple Bakso Broth
- Star Anise
- Cinnamon: For this quantity, I used a short stick because I found the flavour to be too strong otherwise. Feel free to add extra if you don’t mind a strong cinnamon flavour!
- Ginger
- Lemongrass: Before adding the lemongrass, bruise it. See my post on “How to Prepare Lemongrass” for additional details.
- Spring Onion Roots
- Limau Purut or Makrut Lime Leaves (optional)
- Salt
- White Pepper
How Do You Serve Bakso?
Bakso is great with noodles, but it may also be eaten as a soup. It’s a fantastic accompaniment to rice! I included vegetables in this recipe to increase the nutrition. I made this bowl using whatever vegetables I had in the refrigerator, so it is definitely not “traditional.” Today, I eat Romaine lettuce or Yau Mak Chye along with some baby corn.
Additionally, it wouldn’t be complete without some sour and hot chilli sauce, dark sweet soy sauce, or kicap manis! Sambal chilli sauce is, in my opinion, a crucial ingredient in Bakso! I’ve got the ideal simple recipe right here.
Additional Recipes Similar to This:
- Noodles with Thai Beef
- Ayam Mee Soto
- Pao Fan with Seafood
- Tom Yum Soup
Ingredients
- Two to three portions Blanching noodles
- Twelve Bakso Meatballs
- Veggies
- Garnish with spring onions.
Broth:
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1 litre of Beef Stock
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1 Star Anise
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1 Cinnamon Stick
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1 inch Ginger, sliced
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2 Lemongrass, bruised
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3 Spring Onions, white stalk and roots
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3-4 Makrut Lime Leaves
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1/2 tsp Salt, or to taste
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1/4 tsp Sugar, or to taste
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1/2 tsp White Pepper
Directions
- Put the remaining broth ingredients in a pot with the beef stock. Bring to a boil, then reduce to a low simmer for around fifteen minutes.
- Take out every single aromatic. Set the temperature to medium.
- After adding the bakso meatballs, let them boil for around fifteen minutes, or until they are cooked through.
- If using, blanch any vegetables in the broth. Blanch the noodles in a different saucepan of boiling water as directed on the package. If you don’t mind a little starch in the broth, you may also blanch in it. After cooking, remove.
- In a bowl, combine the bakso, vegetables, and blanched noodles; add the broth. Serve with kicap manis, spring onions, and a generous portion of Bakso sambal chilli sauce as garnish.
