Mantep + gampang! BAKSO SAPI TELUR!
Resep
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!
Beef Meatballs Stuffed with Egg in Rich Broth
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
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
