BAKSO (MEATBALL)

Mr. Be’ Mizan

Definition of Bakso

Bakso or baso is Indonesian meatball. Bakso is commonly made from the mixture of ground beef and tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, siomay or steamed meat dumpling, and crispy wonton, sprinkled with fried shallots and celery.

The name Bakso is originated from Bak-So, the Hokkien pronunciation for 'Shredded-Meat'. This suggests that bakso has Indonesian Chinese cuisine origin. However today the most of the bakso vendors are Javanese from Wonogiri (a town near Solo) and Malang. Today the most popular Bakso variant are Bakso Solo and Bakso Malang. The name comes from the city it comes from; Solo in Central Java and Malang in East Java. In Malang, Bakso Bakar (roasted bakso) is also popular. As most Indonesians are muslim, generally Bakso is made from beef or is mixed with chicken.

Unlike other meatball recipes, bakso has a consistent homogeneous texture. Bakso can be found all across Indonesia from the traveling cart street vendors to restaurants. Today various types of ready to cook bakso also available as frozen food commonly sold in supermarkets in Indonesia. Slices of bakso often used and mixed as compliments in mi goreng, nasi goreng, or cap cai recipes.

Meatballs. Food is indeed very close to the people of Indonesia. In fact, the President of the United States who has lived in Indonesia for several years to admit that he really liked it.

Like the story of Mr. Be 'Mizan. Pak Be 'Mizan, Wonogiri origin migrated to the attack since 1965 until now. he try his fortune by selling meatballs. With an initial capital of 500,000. He tried his luck through the meatballs and now, its revenue reached approximately 1 - 1.5 million per month.

In Mr. Be more or less a day spent 8 kg of beef for the filling of these meatballs. In addition to the contents of meat, there is also the contents of the egg. The capital spend for sale daily at Rp. 1 million. The advantage of Pak Be meatballs are good taste and reasonable price for the child's school or the general public.

At first Mr. Be involved work on someone. After having enough capital, in 1965 Mr. Be decided to sell meatballs in front of the headquarters Brimobda Banten. Top Pak Be diligent finally succeeded with his business.

Apparently his decision to sell meatballs indeed correct. Since starting his business in 1965 until now, Mr. Be not ever lose. Looks like meatballs are a very popular food in Indonesia. Regardless of age, gender and social status.

Variations of Pak Be’ mizan’s Bakso

• Bakso uratBakso filled with tendons and coarse meat

• Bakso bola tenis or bakso telurTennis ball sized bakso with boiled chicken egg wrapped inside

In general, outside of being sold by Mr. Be, meatballs again more variable as below:

• Bakso urat : bakso filled with tendons and coarse meat• Bakso bola tenis or bakso telur : tennis ball sized bakso with

boiled chicken egg wrapped inside• Bakso gepeng : flat bakso• Bakso ikan : fish bakso• Bakso udang : shrimp bakso• Bakso Malang : A bowl of bakso dish from Malang city, East

Java; complete with noodle, tofu, siomay and fried wonton• Bakso keju : new recipe bakso filled with cheese• Bakso Chuangky : Bakso from bandung which presented

with tofu and dumplings.

How to make Meatball?

• 1 kilo of very fine minced meat (preferably beef)

• 2 eggs• 300 grams of tapioca-flour• 4-8 cloves of garlic• 1 red onion• 1 teaspoon of white pepper• 2 teaspoons of salt

• Mix garlic, red onion, salt, and white pepper in a mortar or mixer. Mix the spice-mixture with the eggs, the tapioca-flour and the minced meat. Use your fingers, add a cup of water, and keep on working until the mixture feels soft and smooth.

• Boil some water in a rather large pot, at least about 2 liters. Start rolling the mixture into small meatballs. Lower the meatballs into the boiling water. When they float up to the surface they are ready.

Make the Soup

• 1 liter chicken bouillon• 3-7 cloves of garlic• 1 red onion• salt and pepper

• Fry the finely chopped red onion together with the garlic and add salt and pepper. Stir down the mixture into 1 liter of chicken bouillon and add a cup of water. Heat the soup until it boils and then put in the meatballs. Let it simmer for a minute or two before you serve your bakso.

• Bakso is normally served with noodles. To spice it up you can use chili sauce, soyasauce, tomato ketchup, Chinese chive. It is your bakso, so you can, and should, do whatever you want to in order to make it taste good.