RESEP BAKSO AYAM KENYAL LEMBUT DAN KUAH BAKSO BENING GURIH
Bakso Ayam Kuah Bening
Chicken Meatballs in Clear Broth
Bahan
Kuah Bakso:
Cara Membuat
- Masukkan 500 gram daging dada ayam, 400 gram tepung tapioka, 6 siung bawang merah dan 6 siung bawang putih yang telah diiris dan digoreng ke dalam chopper.
- Masukkan 150 gram putih telur, setengah sendok teh lada bubuk, 1 sendok teh kaldu bubuk, 2 sendok teh garam, dan 250 gram es batu.
- Chopper hingga adonannya halus dan tercampur rata.
- Panaskan 2,5 liter air di dalam panci dengan api sedang hingga hangat, lalu masukkan 1 sendok makan minyak goreng.
- Bentuk adonan menjadi bulatan dengan sendok yang telah dicelup minyak goreng, lalu masukkan ke dalam air hangat dengan api tetap menyala.
- Rebus hingga baksonya mengapung semua dan airnya mendidih, sambil membuang busa yang muncul supaya kuahnya tetap bening.
- Angkat bakso; jika mau disimpan, rendam di dalam air es supaya proses memasaknya berhenti dan baksonya tetap kenyal.
- Untuk kuahnya, masukkan 8 siung bawang putih yang telah dicincang halus dan digoreng, 1 sendok teh kaldu bubuk, 1 sendok teh garam, 2 batang daun seledri, dan 1 batang daun bawang yang telah diiris halus ke dalam air rebusan.
- Aduk hingga tercampur rata, lalu lanjut masak hingga mendidih kembali.
- Sajikan bakso dengan kuahnya, bihun, dan cabe rawit rebus.
Ingredients
Meatball broth:
Steps
- Put 500 g of chicken breast, 400 g tapioca starch, and 6 shallots plus 6 cloves of garlic that have been sliced and fried into a chopper.
- Add 150 g egg whites, half a teaspoon of ground pepper, 1 teaspoon powdered stock, 2 teaspoons salt, and 250 g of ice cubes.
- Process until the mixture is smooth and evenly combined.
- Heat 2.5 litres of water in a pot over medium heat until warm, then add 1 tablespoon of cooking oil.
- Shape the mixture into balls with a spoon dipped in cooking oil, then drop them into the warm water with the heat still on.
- Boil until all the meatballs float and the water comes to a boil, skimming off any foam so the broth stays clear.
- Lift out the meatballs; if you are storing them, soak them in iced water so the cooking stops and they stay springy.
- For the broth, add 8 cloves of finely chopped and fried garlic, 1 teaspoon powdered stock, 1 teaspoon salt, 2 stalks of celery leaves, and 1 finely sliced spring onion to the cooking water.
- Stir until combined, then keep cooking until it returns to a boil.
- Serve the meatballs with the broth, rice vermicelli, and boiled bird's eye chillies.
Cook Mode
RESEP BAKSO AYAM KENYAL LEMBUT DAN KUAH BAKSO BENING GURIH
RESEP BAKSO AYAM KENYAL LEMBUT DAN KUAH BAKSO BENING GURIH
Bahan
Kuah Bakso:
Cara Membuat
- Masukkan 500 gram daging dada ayam, 400 gram tepung tapioka, 6 siung bawang merah dan 6 siung bawang putih yang telah diiris dan digoreng ke dalam chopper.
- Masukkan 150 gram putih telur, setengah sendok teh lada bubuk, 1 sendok teh kaldu bubuk, 2 sendok teh garam, dan 250 gram es batu.
- Chopper hingga adonannya halus dan tercampur rata.
- Panaskan 2,5 liter air di dalam panci dengan api sedang hingga hangat, lalu masukkan 1 sendok makan minyak goreng.
- Bentuk adonan menjadi bulatan dengan sendok yang telah dicelup minyak goreng, lalu masukkan ke dalam air hangat dengan api tetap menyala.
- Rebus hingga baksonya mengapung semua dan airnya mendidih, sambil membuang busa yang muncul supaya kuahnya tetap bening.
- Angkat bakso; jika mau disimpan, rendam di dalam air es supaya proses memasaknya berhenti dan baksonya tetap kenyal.
- Untuk kuahnya, masukkan 8 siung bawang putih yang telah dicincang halus dan digoreng, 1 sendok teh kaldu bubuk, 1 sendok teh garam, 2 batang daun seledri, dan 1 batang daun bawang yang telah diiris halus ke dalam air rebusan.
- Aduk hingga tercampur rata, lalu lanjut masak hingga mendidih kembali.
- Sajikan bakso dengan kuahnya, bihun, dan cabe rawit rebus.
Ingredients
Meatball broth:
Steps
- Put 500 g of chicken breast, 400 g tapioca starch, and 6 shallots plus 6 cloves of garlic that have been sliced and fried into a chopper.
- Add 150 g egg whites, half a teaspoon of ground pepper, 1 teaspoon powdered stock, 2 teaspoons salt, and 250 g of ice cubes.
- Process until the mixture is smooth and evenly combined.
- Heat 2.5 litres of water in a pot over medium heat until warm, then add 1 tablespoon of cooking oil.
- Shape the mixture into balls with a spoon dipped in cooking oil, then drop them into the warm water with the heat still on.
- Boil until all the meatballs float and the water comes to a boil, skimming off any foam so the broth stays clear.
- Lift out the meatballs; if you are storing them, soak them in iced water so the cooking stops and they stay springy.
- For the broth, add 8 cloves of finely chopped and fried garlic, 1 teaspoon powdered stock, 1 teaspoon salt, 2 stalks of celery leaves, and 1 finely sliced spring onion to the cooking water.
- Stir until combined, then keep cooking until it returns to a boil.
- Serve the meatballs with the broth, rice vermicelli, and boiled bird's eye chillies.
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