Beef Bakso Meatball Soup and deep fright Bami

Indonesian beef soup and baked bami patty

If you are looking for a fantastic and delicious soup for autumn and winter, you will hit the mark with this Bakso recipe. Bakso refers not only to Indonesian meatballs, but also to a unique soup, which is also allowed to run under the heading “superfood” because of its ingredients. I was able to experience it first-hand when I was soaked in the rain in Indonesia and served this incredible soup by my wonderful hostess. Not only did a pleasant feeling spread in my body after the first spoons, but also the taste was absolute madness.

In fact, nuances of cinnamon and anise are found in this soup, which is not unusual in Bakso-Sapi (beef balls), as its origins can be traced back to Chinese cuisine. However, the various toppings are due to the entire Asian soup variety. Whether ramen, Soto Ayam, Tom Yam – almost every soup version is topped with more and more delicious ingredients and often differ by the word “massive” or “upgrade”.

Bakso in the form of meatballs, is usually found in the form of beef, chicken or pork, but the difference to our known meatballs is a much finer structure and of course a different flavor.

However, one of the most astonishing follow-up products I received from the spicy beef soup approach was the baked Bami patty. The tender simmering meat from the boiled carcasses mixed with instant noodles, breaded in crispy panko flour and baked in hot fat are really a poem without wanting to exaggerate. This Dutch snack classic can probably be traced back to the Dutch colonial era.

So if you are not lucky enough to travel over the many, different, small islands of the Indonesian state in the rainy season to enjoy a soothing bakso, you should stock up on the ingredients as soon as possible and cook this fantastic soup at home. It’s worth it!

Indonesian beef soup and baked bami patty. Ingredients for 4 people:

Indonesian beef soup and baked bami patty. Preparation:

1. For the broth, peel the onion and roughly chop. Place together with the meat bones on a baking sheet and roast at 250° for 20 minutes.
2. Then place the bone and onion in a large saucepan and cover with 3l of water. Peel the garlic and ginger and roughly chop. Simmer together with the leek onion, cinnamon, star anise, soy sauce, pepper, coriander seeds, sugar and salt at medium level for 2-3 hours.
3. For the meatballs, peel the garlic and shallots and finely chop. Together with the minced meat and the corn starch, crush in a food processor, similar to a farce. Then add salt, pepper, ketchup manis and baking powder and crush again. Finally, cut the leek onion into fine rings and mix it under the mixture.
4. Form the balls into small meetballs and gradually poach them in the hot beef stock. Remove from the broth after about 6 minutes and set to the cold.
5. Meanwhile, prepare the noodles according to instructions. With some spinach powder, it gets its greenish color.
6. After cooking, the soup pass through a fine sieve into another pot. Re-place the soup and reduce to approx. 1l. The beef should now be nicely tender and fall off the bone. Pluck the meat from the bone. Meanwhile, place the two instant noodle blocks in a bowl and pour over boiling water. When the noodles are softened, mix together with 200g of the plucked meat, ketchup manis, soy sauce and starch and make a kind of dough. Then heat the fat in a saucepan to approx. 160°.
7. Then take three bowls. In one the flour is filled, in the second the squirted egg and in the third the panko flour. Then form small, flat patties from the pasta meat mass, turn them in the flour, then in the egg and finally in the panko flour before baking them golden brown in the hot fat. To drain, place the patties on a kitchen towel.
8. Then cut the red onion into rings, apply it in the flour and bake it in the hot fat.
9. Boil the noodles in salted water. Then roughly chop the chard and blanch briefly. Cut the spring onion into fine rings.
10. Now heat the meatballs in the hot broth. Put the noodles in a plate and pour in the broth. Put the meatballs next to it. Garnish with the red chard, spring onion, sprouts and baked onion. The bami disc is enough.

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