Bakso Malang
Directions
- 1Process half-frozen meat with ice cubes for approximately 1.4 minutes by pressing for 10 seconds and releasing, repeating 10 times until the meat and ice are well mixed and slightly lumpy.
- 2Add red onion, garlic, salt, broth, and pepper, then process for 1 minute by pressing for 10 seconds and releasing, repeating 6 times.
- 3Incorporate the egg whites, process for 50 seconds by pressing for 10 seconds and releasing, repeating 5 times.
- 4Add tapioca flour and process for 30 seconds by pressing for 10 seconds, repeat 3 times, and clean the sides of the bowl.
- 5Continue processing for another 50 seconds by pressing for 10 seconds and releasing, repeating 5 times.
- 6Tap the dough to remove air.
- 7Shape the dough using a Monna measuring spoon and directly add to boiling water, then turn off the heat.
- 8Cook the meatballs for about 7 minutes.
- 9Serve after 7 minutes.
Ingredients
- 400 gr beef thigh back part
- 150 gr ice cubes
- 18.5 gr salt
- 6 gr mushroom broth
- 1.5 gr pepper
- 20 gr fried red onions
- 15 gr garlic
- 40 gr egg whites
- 140 gr tapioca flour
Equipment
bowlspatulafood choppermeasuring spoonpot
Tips
- Freeze the meat overnight and let it half-thaw before processing.
- If the dough is smooth, the meatballs are guaranteed to be chewy.
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