andrejthechef
IndonesiaSoupLunchDairy-free

Bakso Sapi

Springy beef meatballs in a clear, savory broth with noodles, greens and fried shallots. A street-stall staple found on nearly every corner.

prep
30 min
cook
1 h
total
1 h 30 min
serves
4
level
medium
Bakso Sapi, a dish from Across Indonesia

Bakso is Indonesia's version of a beef meatball soup, and you will find a cart or stall selling it on almost every street. The test of a good one is simple: drop a meatball and it should have a real bounce to it, not just density.

That bounce comes from using properly cold ingredients and a well-worked paste, not a special additive. Keep everything chilled through the mixing, and poach the meatballs gently rather than boiling them hard.

Part of our 20 best Indonesian recipes list.

method

  1. Simmer the beef bones in the water for 1.5 to 2 hours, skimming occasionally, to make a clear stock. Strain and season with salt.

  2. For the meatballs, blend the cold ground beef, tapioca starch, garlic, white pepper, salt and ice water in a food processor until it forms a smooth, sticky, pale paste.

  3. Wet your hands and shape the mixture into balls about 3 cm across, squeezing each one through a loosely closed fist to form it.

  4. Bring a pot of water to a gentle simmer, not a boil. Drop in the meatballs and poach for 8 to 10 minutes, until they float and feel firm and bouncy.

  5. Bring the stock back to a simmer and add the celery stalks and fried garlic oil.

  6. Divide the noodles and bok choy among bowls. Add the cooked meatballs and ladle over the hot broth.

  7. Garnish with fried shallots and celery leaf, and serve with sambal and kecap manis on the side.

chef's tips

  • Everything for the meatballs should be cold, including your hands if you can manage it. Warm fat smears instead of binding, and the meatballs turn out dense instead of springy.
  • A real bakso bounces slightly when you drop it. That bounce comes from the tapioca starch and the cold, well-blended paste, not a trick ingredient.
  • Poach, never boil, the meatballs. A hard boil can make them split or turn tough on the outside before the center cooks.
  • Make a big batch of meatballs and freeze what you do not use. They cook from frozen in the same poaching water with a couple of extra minutes.