THE FAMOUS FOOD " INDONESIA EDITION"

BAKSO

HI APA KABAR??
  hello guys welcome to onijjang channel.. now im going to share my favorite food ever in the world, even i feel full i still can eat this food because i really love it the most, and there so much things i just know from this my fav food so here some of the explanation...

TERIMA KASIH...

   Bakso or baso is Indonesian meatball, or meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. 
   The term bakso could refer to a single meatball or the whole bowl of meatballs soup. The term mie bakso refer to bakso served with yellow noodles, while the term bakso kuah refer to bakso meatballs soup served without any noodles.

 

bakso gepeng (flat)

 Bakso can be found all across Indonesia, from the traveling cart street vendors to restaurants. Next to soto, satay and siomay, bakso is a popular street food in Indonesia. 
   Today, various types of ready to cook bakso also available as frozen food commonly sold in supermarkets in Indonesia.

   The name bakso originated from bak-so (肉酥, Pe̍h-ōe-jī: bah-so·), the Hokkien pronunciation for "fluffy meat" or "minced meat". This suggests that bakso has Indonesian Chinese cuisine origin.
   Chinese influences is apparent in Indonesian food, such as bakmi, mie ayam, pangsit, mie goreng, kwetiau goreng, bakso and lumpia. 
Indeed, bakso texture is quite similar to Chinese beef balls, which is quite fluffy and has homogenous texture. 
   Although bakso has Chinese Hokkien origin name, culinary experts suggests that it is likely that bakso was the mixture of culinary influences back in colonial Dutch East Indies.

swedish meatball

   Also in Indonesian, the term bola daging is often refer to Western or European style of meatballs, which is different in texture and elasticity compared to bakso. 
   For example, the Swedish meatballs is translated as bola daging Swedia in Indonesian. The soup and the noodles probably originated in China, but the meatball, may have come from the Dutch, who colonized Indonesia in the 19th century.

   Despite its possible Chinese origin, bakso seems to had undergone localization, especially into Chinese Indonesian and Javanese cuisine.
 

bakso keju (cheese)

 Today, most of the bakso vendors are native 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. 
   Bakso Solo is usually served with yellow noodle and rice vermicelli in beef broth, while Bakso Malang usually is enrichen with tofu and crispy fried wonton. In Malang, bakso bakar (roasted bakso) is also popular.

   Bakso is commonly made from finely ground beef with a small quantity of tapioca flour and salt, however bakso can also be made from other ingredients, such as chicken, pork, fish or shrimp.
   Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.

   As most Indonesians are Muslims which observes halal dietary law,

bakso ikan (fish)

generally bakso is made from beef, chicken or the mixture of beef with chicken. 
   While in non-Muslim majority areas, such as in Chinatowns in major cities and Hindu majority island of Bali, pork bakso might be found.

   Traditionally the beef surimi paste or dough is made into balls using hands and boiled in hot water right away. After the meat are done, the meatballs are floating on boiling water, collected and being dried, stored or refrigerated for further use. 
   Bunch of pre-cooked bakso are usually displayed in the window of a street vendor cart, and will be boiled in hot water per customer order, prior of serving.

bakso malang

   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. Slices of bakso often used and mixed as compliments in mi goreng, nasi goreng, or cap cai recipes.

   Bakso is one of the most popular street foods in Indonesian

bakso kotak (square)

cities and villages alike. Travelling street vendors, either by carts or bikes are often frequenting residential areas in Indonesia, while bakso warung and humble tent foodstalls are often sprung on street sides in Indonesian cities. 
   Bakso first came to international attention when the United States President Barack Obama remember it as one of his favourite food from his childhood in Indonesia, and mentioned it in his speech.

   President Barack Obama may have carried a message of unity and tolerance during his visit last week to Indonesia, but it was his love of meatball soup that got the local headlines.

"Bakso, nasi goreng ... semuanya enak!" or "Meatball soup, fried rice ... it's all delicious!" Obama said during a state dinner in Jakarta. The president spent several years of his childhood in the country.

bakso tennis (ball)

   Bakso, a savory soup of meatballs and noodles often garnished with bok choy, wontons, tofu, crisp fried shallots and hard-boiled egg, is Indonesia's national street food, a go-to dish sold from pushcarts to hungry students, midnight revelers and just about anybody who wants a satisfying snack any time of day.

"When people hang out at night and they feel hungry, they go for bakso," says Djoko Supatmono, executive chef at Satay Junction, an Indonesian restaurant in New York.

   Like many dishes that bubble up through the masses, bakso has endless variations. The meatballs — which vary in size from golf balls to tennis balls — can be made with beef, chicken, pork or even fish. Ditto for the stock. The noodles can be made from mung bean starch, rice or wheat.

"This soup takes on many guises, but it always has meatballs, it always has noodles, it always has broth," says Ken Woytisek, chef instructor in Asian cuisines at the Culinary Institute of America's St. Helena, Calif., campus. "It's really a multicultural society, so there are lots of variations. But it's mainly the meat in the meatball that changes." For instance, Muslims, who form the majority in Indonesia, do not eat pork.

   Like most street food, bakso has an air of mystery. The soup and the noodles probably originated in China, but the meatball, Woytisek says, may have come from the Dutch, who colonized Indonesia in the 19th century. And then there's the fact that it's street food.

"While it's generally accepted that meat, in some form, is involved in the balls, the rest is unclear," says James Oseland, editor-in-chief of Saveur magazine, and author of "Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia and Singapore." "Frankly, I don't know what goes into them, and probably we're better off not knowing. It's like the hot dog."

 

bakso bakar (grill)

 Meatball soups are found throughout southeast Asia, but aficionados like Oseland especially prize bakso. "The Indonesian version really does tend to be the king, the real granddaddy of all of the southeast Asian beef ball brethren," he says. 
   "It's the whole idea of Asian beef balls taken to a higher realm. They're just better tasting."

   But even Indonesians split hairs. "People will take you to task if you say 'I really like this vendor,'" Woytisek says. "They'll say 'No, no! You have to go this vendor.' They never tire of arguing over who's got the best."

bakso goreng (fry)

   But what are the criteria? Al dente noodles and perfect meatballs. "What makes a great bakso is a springy versus rubbery ball," Oseland says. 
   "And there's some sort of gentle spicing. There's always this perfect balance between the spicing and the meat that separates the good ones from the mediocre."

bakso urat

VARIATIONS

Bakso urat: bakso filled with tendons and coarse meat

Bakso ayam: chicken bakso

Bakso bola tenis tennis ball-sized bakso, either filled with hard boiled egg as bakso telur or filled with tetelan which includes pieces of spare beef meat and fat or urat (tendon).

Bakso telur: a tennis ball-sized bakso with hard boiled chicken egg wrapped inside

Bakso gepeng: flat beef bakso, it usually has finer and more homogenous texture

Bakso goreng: Fried bakso

Bakso ikan: fish bakso (fish ball)

Bakso udang: shrimp bakso with slightly pink color 

bakso udang (shrimp)

Bakso Malang: a bowl of bakso dish from Malang, East Java; complete with noodle, tofu, siomay and fried wonton

Bakso keju: new recipe bakso filled with either cheddar or mozarella cheese

Bakso kotak: cube-shaped bakso

Bakso bakar: grilled skewered bakso prepared in similar fashion like satay

Bakso Cuanki: a famous bakso in Bandung, West Java

bakso cuanki

   Similar meatball dishes can be found in other Southeast Asian cuisines, such as those in Thailand, Vietnam, Malaysia and Singapore, as well as Chinese-style meatballs.

   The dish also similar with Vietnamese noodle soup with meatballs, Phở Bò Viên. In Vietnam, Phở means noodle soup while Bò Viên is meatballs. 
   Phở Bò Viên is one of version of Pho dish in Vietnam. It has been considered as the national dish of Vietnam.

   In Malaysia and Singapore, there is a similar meatball soup

phoboo (vietnam)

called bebola daging, which actually a Malay translation of "meatball". Many recipe of bebola daging in Malaysia and Singapore are actually derived from either Western (Indian or European) and Eastern (Chinese) meatballs, such as bebola daging Masala which is derived from Indian cuisine influence.

   In the Philippines, meatballs are called almondigas or bola-bola, and are usually served in a misua noodle soup with toasted garlic, squash and pork cracklings. Bola-bolas are also stewed or pan-fried until golden brown.

pangsit bakso

bakso size

almondigos 

 In Indonesia, borax is often added into beef surimi mixture in order to preserve the produced bakso, also to make bakso more chewy (from borax induced myosin cross-linking) with less usage of meat.As a result, bakso is often listed by Indonesian Food and Drug Administration as an unhealthy foodstuff. 
   The country's Directorate of Consumer Protection warns of the risk of liver cancer caused by high consumption over a period of 5–10 years. Therefore, frozen bakso being sold at supermarkets and also traditional markets in Indonesia are required to be borax free.

frozen bakso

HOW TO KEEP

   sometimes we want bakso in the middle of night with instant noodle that why we must keep the bakso so the bakso will not spolage right , in this era bakso  already selling in frozen way so people can bring bakso to another country or world. 

source by

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http://www.adaindonesia.com/discover-indonesia/bakso-indonesian-meatball/

https://steemit.com/food/@fajrilgooner/meatballs-meatballs-typical-indonesian-food

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http://www.nydailynews.com/life-style/eats/bakso-indonesian-meatball-soup-president-obama-loved-child-article-1.454324