BAKSO INDONESIAN FOOD RECIPES

      Bakso is a type of meat that is processed in such hinggah shaped like a ball like the ball pimponglah commonly found in Indonesian cuisine. bakso roots of Indonesian Chinese culinary arts this is shown from the term 'bakso' is derived from the Bak-So, in the Hokkien language which literally means 'minced meat'. Because most of Indonesia's population is Muslim, it is more common bakso made from halal meat such as beef, fish, or chicken or shrimp.

Bakso are generally made of meat, crushed and mixed * with starch or in starch (in the village), In the presentation, bakso usually served hot with sauce, beef broth clear, mixed with suhun, noodles, gobes, sometimes also pakek mustard  in plus know, sometimes eggs, sprinkled with fried onions and celery. bakso are very popular, and populist, all familiar with the name of the bakso begin dr children to officials and can be found throughout Indonesia; ranging from street vendors to cart great restaurants. and lately Different types of meatballs now widely offered in the form of frozen foods sold in supermarkets and malls. Sliced ​​bakso can also be used as a complement to other foods such as fried noodles, fried rice, or cap cai etc much more beyond my knowledge.

Now, most sellers baksowere Javanese from Wonogiri, Malang and remote villages. A place well known as the center of bakso for now is called the Solo and Malang Malang Bakso. Solo Malang bakso and the meatballs are cooking bakso and served with a typical Java. bakso are from China but it is different with bakso Malang and Solo. Chinese bakso are usually made from pork or seafood and warnya lightly browned and a round shape. Meanwhile, Malang and Solo meatballs made of beef, colored gray and a round shape like a ball pimpong.

 RECIPES BAKSO :

 BAKSO 

4 Kg of fresh beef (meat size allowed according to taste)
1 spoon garlic peeledsalt to taste if most could salted ... hehehhe 
50 milligrams of fried onion50 milligrams of garlic fries1 teaspoon pepper
50 milli grams of white sugar (function as a counterweight salt)
6 grain chicken egg1 Kg Kanji (as adhesive meat)
3 sachets Masako / Royko1 sachets flavoring least 
20 mg1 bks cornstarch1 packet of flour bakso 


should not be mixed first yes seasoning above refer to the instructions belowThis recipe can be replaced pantokanya pokokny size like that. Let's suppose you want to create 2 kg of beef yes to just all be okay understand ,1/2 recipeOkay, you ready all take just kepenggilingan meatballs hot choysmile emoticonset aside a bit of coarsely ground meat after the contents for later so bakso veins, or can also be filled eggs mature up to you. 

after then coarsely ground spices mixed over all, except kanji therefore duty grinder that gave it the task of selecting the grinder into two. 

once done, you will get a dough balls are ready to be printed by hand. plastic prepare for bringing the dough into your home. 

place the dough balls into a tub use your hands and mix until smooth and prepare hot water.  

Do not boil the water because the bakso can be broken. 

start making a circle in your hand by way of wringing the dough and spoon and grains enter the bakso into hot water. 

after completion of all the bakso the bakso simmer while stirring, stirring do not boil too long then remove and drain. 

water to boil bakso was cooked with 2 pieces of cow bones add spices (onion, garlic, leek, (with a ratio of 1: 3: 0.5 ounces) and a teaspoon of pepper powder) roiko and flavoring to taste. 

simmer 2-3 hours 

MIE and add the vermicelli noodles and ready to be served with chopped chives

                                                              " GOOD LUCK "