Indonesian cuisine — bakso
Before that, we have introduced the Indonesian cuisine nasi goreng (fried rice) and Mie goreng (fried noodles), and also introduced the characteristic Bali cuisine dirty duck meal and pork chop rice. Next, we will introduce another popular Indonesian cuisine bakso (meatball).
Bakso means “meat balls”. Generally speaking, bakso is made of ground beef with tapioca starch, but it can also be made of chicken, fish or shrimp. Merchants usually indicate the types of meat balls, such as bakso SAPI (beef balls), bakso ayam (chicken balls) or bakso ikan (fish balls).
A bowl of bakso combination can be pure meat ball soup (SUP bakso), or can be added with flour to become bihun bakso (meat ball rice noodle soup) and Mie bakso (meat ball noodle soup). In addition, bakso can also be sliced and used as an ingredient for other dishes, such as cap cay (Miscellaneous vegetables).
When making, the merchants first cook the flour and bakso, then put bean sprouts or green leafy vegetables, pour the soup, and finally sprinkle the fragrant fried garlic and dried celery. The steaming bakso combination can be served. Of course, the deluxe version of bakso can also include eggs, Shaomai, fried flat food or chicken shreds.
Related reading: penjual bakso terdekat
Thoreau and Malang are the rich production centers of bakso. However, bakso can be seen almost everywhere in Indonesia, and it is the most common snack for ordinary people in Indonesia.
In addition to setting up shops and stalls, there are also hawkers knocking porcelain bowls with spoons and Hawking around the streets. Hearing the clear “Dangdang” sound, people knew that bakso was at the door.
Let’s have a taste of this delicacy for our friends in Indonesia.
