By Aisah Wolfard
One of the most popular streetfood dishes in Indonsia is baso. When the baso seller walks through the neighborhood, people flock to his stall to order a spicy broth filled with a variety of meatballs. The baso meatballs come in all shapes and sizes. The original meatballs were the size of ping pong balls or even smaller, but due to popular demand they now sometimes come as big as tennisballs.
Best of all, baso is easy to make and instantly gratifying! This baso recipe teaches you how to make the meatballs and the broth. Spice things up with diced spring onion, bawang goreng (fried onions), sambal, soy sauce and so on!
For the Baso:
500 g clean beef without any fat
2 cubes of beef or chicken stock (or powder)
200 g ice cubes
75 g starch
For the Soup :
500 ml water
1 cube of chicken stock
How to Make Baso
1. Cut the meat into small pieces and finely chop.
2. Blend briefly and then add stock cube and ice cubes until completely smooth.
3. Add the starch, stirring until completely flat.
4. Lift the dough, boil water in a pan and then make small (or big, depending on your preference) ball shapes of the dough and put directly put in the hot water.
5. Cook until meatballs appear on the surface, remove and drain.
Boil the water, add the chopped scallions and stock powder.
Serve baso in the soup, garnish with spring onion, sambal, soy sauce and so on.