Mantep + gampang! BAKSO SAPI TELUR!
Bakso Sapi Isi Telur
Beef Meatballs Stuffed with Egg in Rich Broth
Bahan
Kuah kaldu:
Sajikan dengan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus tulang sumsum sebentar sekitar 2 sampai 3 menit untuk blanching, lalu saring dan buang airnya supaya kaldunya tidak keruh.
- Sangrai kemiri sebentar sampai harum.
- Blender bawang putih, bawang merah dan kemiri sangrai dengan sedikit minyak sampai halus.
- Tumis bumbu halus dengan sedikit minyak sampai harum dan warnanya agak kecokelatan.
- Masukkan tulang yang sudah diblanching dan bumbu halus ke dalam panci, lalu tuang 2 sampai 3 liter air.
- Didihkan lalu kecilkan api dan simmer lama supaya kaldunya pekat. Tambahkan air kalau kuahnya menyusut terlalu banyak.
- Untuk baksonya, gunakan daging paha sapi yang tidak banyak urat dan dalam keadaan dingin dari kulkas.
- Blender daging dingin bersama es batu sampai halus. Adonannya harus tetap dingin supaya mudah dibentuk.
- Masukkan bawang putih goreng, bawang merah goreng, putih telur, baking powder, garam, sedikit gula, kaldu bubuk sapi, lada dan tepung tapioka.
- Blender lagi sampai adonannya benar-benar halus, lalu pindahkan ke mangkuk dan simpan di kulkas kalau belum dipakai.
- Siapkan telur yang sudah direbus matang untuk isian.
- Basahi tangan, pipihkan adonan bakso, lalu bungkus telur rebusnya sampai rapat tanpa ada udara di dalamnya.
- Rapikan bakso dengan sendok yang sudah dibasahi sampai bentuknya bulat dan halus.
- Panaskan air sampai hangat saja, sama sekali tidak boleh mendidih, lalu masukkan bakso telurnya.
- Untuk bakso kecilnya, ambil adonan dengan tangan lalu bulatkan dan sendokkan langsung ke dalam air hangat.
- Setelah semua bakso masuk dan mulai mengeset, baru naikkan apinya sampai mendidih pelan dan masak sampai baksonya matang dan mengapung.
- Bumbui kuah kaldunya dengan garam, lada, gula dan kaldu bubuk, lalu koreksi rasa.
- Sajikan bakso bersama kuah kaldu, bakmi, daun seledri dan bawang goreng.
Ingredients
Broth:
Serve with:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blanch the marrow bones briefly for 2 to 3 minutes, then drain and throw away the water so the broth does not turn cloudy.
- Toast the candlenuts briefly until fragrant.
- Blend the garlic, shallots and toasted candlenuts with a little oil until smooth.
- Fry the spice paste in a little oil until fragrant and lightly browned.
- Put the blanched bones and the spice paste into a pot, then pour in 2 to 3 litres of water.
- Bring it to a boil, then lower the heat and simmer for a long time so the broth concentrates. Top up with water if it reduces too far.
- For the meatballs, use lean beef from the thigh with few sinews, straight from the fridge and cold.
- Blend the cold beef with ice cubes until smooth. The mixture must stay cold so it is easy to shape.
- Add the fried garlic, fried shallots, egg white, baking powder, salt, a little sugar, beef bouillon powder, pepper and tapioca flour.
- Blend again until the mixture is completely smooth, then transfer it to a bowl and keep it chilled until needed.
- Have the hard boiled eggs ready for the filling.
- Wet your hands, flatten a portion of the meat mixture, and wrap it tightly around a boiled egg with no air trapped inside.
- Smooth each meatball with a wetted spoon until it is round and even.
- Heat a pot of water until warm only. It must never boil, or the meatballs will fall apart. Lower the stuffed meatballs in.
- For the smaller meatballs, take some of the mixture in your hand, round it, and spoon it straight into the warm water.
- Once all the meatballs are in and starting to set, raise the heat to a gentle boil and cook until they are done and floating.
- Season the broth with salt, pepper, sugar and bouillon powder, then taste and adjust.
- Serve the meatballs in the broth with egg noodles, celery leaves and fried shallots.
Cook Mode
Mantep + gampang! BAKSO SAPI TELUR!
Mantep + gampang! BAKSO SAPI TELUR!
Bahan
Kuah kaldu:
Sajikan dengan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus tulang sumsum sebentar sekitar 2 sampai 3 menit untuk blanching, lalu saring dan buang airnya supaya kaldunya tidak keruh.
- Sangrai kemiri sebentar sampai harum.
- Blender bawang putih, bawang merah dan kemiri sangrai dengan sedikit minyak sampai halus.
- Tumis bumbu halus dengan sedikit minyak sampai harum dan warnanya agak kecokelatan.
- Masukkan tulang yang sudah diblanching dan bumbu halus ke dalam panci, lalu tuang 2 sampai 3 liter air.
- Didihkan lalu kecilkan api dan simmer lama supaya kaldunya pekat. Tambahkan air kalau kuahnya menyusut terlalu banyak.
- Untuk baksonya, gunakan daging paha sapi yang tidak banyak urat dan dalam keadaan dingin dari kulkas.
- Blender daging dingin bersama es batu sampai halus. Adonannya harus tetap dingin supaya mudah dibentuk.
- Masukkan bawang putih goreng, bawang merah goreng, putih telur, baking powder, garam, sedikit gula, kaldu bubuk sapi, lada dan tepung tapioka.
- Blender lagi sampai adonannya benar-benar halus, lalu pindahkan ke mangkuk dan simpan di kulkas kalau belum dipakai.
- Siapkan telur yang sudah direbus matang untuk isian.
- Basahi tangan, pipihkan adonan bakso, lalu bungkus telur rebusnya sampai rapat tanpa ada udara di dalamnya.
- Rapikan bakso dengan sendok yang sudah dibasahi sampai bentuknya bulat dan halus.
- Panaskan air sampai hangat saja, sama sekali tidak boleh mendidih, lalu masukkan bakso telurnya.
- Untuk bakso kecilnya, ambil adonan dengan tangan lalu bulatkan dan sendokkan langsung ke dalam air hangat.
- Setelah semua bakso masuk dan mulai mengeset, baru naikkan apinya sampai mendidih pelan dan masak sampai baksonya matang dan mengapung.
- Bumbui kuah kaldunya dengan garam, lada, gula dan kaldu bubuk, lalu koreksi rasa.
- Sajikan bakso bersama kuah kaldu, bakmi, daun seledri dan bawang goreng.
Ingredients
Broth:
Serve with:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blanch the marrow bones briefly for 2 to 3 minutes, then drain and throw away the water so the broth does not turn cloudy.
- Toast the candlenuts briefly until fragrant.
- Blend the garlic, shallots and toasted candlenuts with a little oil until smooth.
- Fry the spice paste in a little oil until fragrant and lightly browned.
- Put the blanched bones and the spice paste into a pot, then pour in 2 to 3 litres of water.
- Bring it to a boil, then lower the heat and simmer for a long time so the broth concentrates. Top up with water if it reduces too far.
- For the meatballs, use lean beef from the thigh with few sinews, straight from the fridge and cold.
- Blend the cold beef with ice cubes until smooth. The mixture must stay cold so it is easy to shape.
- Add the fried garlic, fried shallots, egg white, baking powder, salt, a little sugar, beef bouillon powder, pepper and tapioca flour.
- Blend again until the mixture is completely smooth, then transfer it to a bowl and keep it chilled until needed.
- Have the hard boiled eggs ready for the filling.
- Wet your hands, flatten a portion of the meat mixture, and wrap it tightly around a boiled egg with no air trapped inside.
- Smooth each meatball with a wetted spoon until it is round and even.
- Heat a pot of water until warm only. It must never boil, or the meatballs will fall apart. Lower the stuffed meatballs in.
- For the smaller meatballs, take some of the mixture in your hand, round it, and spoon it straight into the warm water.
- Once all the meatballs are in and starting to set, raise the heat to a gentle boil and cook until they are done and floating.
- Season the broth with salt, pepper, sugar and bouillon powder, then taste and adjust.
- Serve the meatballs in the broth with egg noodles, celery leaves and fried shallots.
Cook Notes
Cook Notes are private: only you can read your own. Sign in to start logging.
Cook something like it
The closest dishes to this one in the whole archive.
