Saturday, December 29, 2012

Jakarta: Mie Bakso

Bakso or baso is Indonesian meatball or meat paste made from beef and is similar in texture to the Chinese beef ball or fish ball. Bakso is commonly made from beef with a small quantity of 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 crisp wonton, sprinkled with fried shallots and celery. 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.

Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef



Origin

The name Bakso originated from bak-so (肉酥, Pe̍h-ōe-jī: bah-so·), the Hokkien pronunciation for "shredded meat" (Rousong). This suggests that bakso has Indonesian Chinese cuisine origin. Today most of the bakso vendors are Javanese from Wonogiri (a town near Solo) and Malang. Bakso Solo and Bakso Malang are the most popular variant; 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.

source: http://en.wikipedia.org/wiki/Bakso

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