The recipe is almost similar with Baso tahu dan siomay ( in Bahasa Indonesia version^^)click here, just fry it.
Showing posts with label Aneka Bakso. Show all posts
Showing posts with label Aneka Bakso. Show all posts
Batagor & Siomay Goreng
The recipe is almost similar with Baso tahu dan siomay ( in Bahasa Indonesia version^^)click here, just fry it.
Homemade Fishball Soup
My grandmother´s recipe heritage has been used by three generation in our family: my grandma(nenek), my mother(ibu) and me :). This dish really bring me back to my childhood. I used to help her and my mother to make the fishballs. They made fishballs with feeling, without measurement so that I just know the basic recipe. Normally, Fishballs contain tapioca flour, white eggs to keep them firm. But she used only Ikan Tenggiri (in Indonesia, species called Tenggiri: Scomberomorus guttatus) or Spanish Mackerel (Scomberomorus commerson), coconut milk and spices.
Years a go, I tried to make it with fish paste (not spanish mackerel) that I bought in an Asia Markt. It turned out horribly. The fishballs broken , spreading and floating everywhere in the water :(. That was my first trial and error using another kind of fish. To get the best result, the choice of fish type is important. So, Please don´t blame me if this recipe doesn´t work with other kinds of fish :). Anyway, don´t throw it away you can still make fishballs for Tekwan (see the recipe here).
Hopefully, this entry is suitable for Original recipe, Culinarty round-up arranged by Lore.
Ingredients: for Homemade Fishballs, makes about 40
500 g ikan Tenggiri/spanish Mackerel (discard bones and skins), minced
4 tablespoons coconut milk
1-2 cloves garlic, crushed
2 shallots, grinded
1/2 teaspoon ground white pepper
salt to taste
directions: Store minced fish/fish paste in the freezer for about 1-2 hours. Then combine fish paste with other ingredients together until mix well. Balls the fish paste for about 1 teaspoon , smear both of your hands with cooking oil. Pour about 1,5 litre water in a large saucepan, boil the water. Place fishballs in the boil water then turn the heat down, keep simmering until the fishballs floating on the surface of water. Set aside.
for the Fishballs soup:
40 Homemade fishballs
4 carrots, cut into pieces
3 potatos, peel and cut into pieces
1,5 litre fish stock
2 cm ginger, bruised
4 shallots, finely sliced
3 cloves garlic, crushed
white ground pepper and salt to taste
1/6 tsp nutmeg
1 stalk celery or spring onion, chopped
3 tbsp cooking oil
directions: saute shallots and garlics until fragrant in a large saucepan. Pour in fish stock and ginger. Add fishballs, potatos, salt, nutmeg. Keep them simmer for a while. Finally, add carrots. Serve hot and garnish with chopped celery or spring onion.
Bakso Ayam&Udang/Chicken Shrimp Balls
Bakso (beef, fish, chicken or shrimp balls) is one of my favourite foods. You can see my other recipes on Aneka Bakso categories or Bakso Malang (Bahasa Indonesia).
300 g ground chicken
300 g ground shrimps
1 egg
1 green onion, finely sliced
1 teaspoon ground white pepper
1 teaspoon garlic powder
1/2 teaspoon sesame oil
200 g tapioca flour
salt, as desired
cooking oil for frying
Bakso Malang (1)
Kemaren-kemaren si Mas ribut aja minta mamanya bikin bakso Malang kayak Tante Yul. Baru kemaren deh sempet bikinnya, itu aja belum komplit semua...keburu anak-anak pulang sekolah. Ehhh...malemnya temen2nya si Mas pada ke rumah...disikat habisss deh bakso Malangku sak panci .
Bahan:1 kg Bakso, resepnya untuk 1/2 kg bakso udah ada disini
Kuah Bakso: 4-5 l air kaldu daging atau ayam (atau secukupnya aja), merica, bubuk bawang putih, minyak wijen, garam secukupnya.
Pelengkap: Mie, tahu isi daging, pangsit isi daging, pangsit goreng isi ayam+udang, bawang goreng, kecap, sambel, daun bawang.
Tahu Isi & Pangsit Isi:
Bahan:
1 tahu super (kira2 500 g) potong jadi 18 buah
35 lbr kulit pangsit
Untuk Isi:
500 g daging
1 btr telur
1/2 sdt merica bubuk
2 siung bawang putih, tumis, haluskan
1 btr bawang bombay, tumis, haluskan
1 sdt gula pasir
2 sdm tepung tapioka, 1 sdm tepung maizena
garam secukupnya
Catatan: Jika ingin rasa dagingnya nggak dominan, bisa di tambahkan lagi tahu yang dihaluskan dan dicampur ke dagingnya (saya nggak pake) karena cuman punya tahu 1 biji.
Cara: campur semua bahan isi sampai rata, kemudian isikan ke dalam tahu dan kulit pangsit, kukus kira2 30-40 menit.
Pangsit Goreng:Bahan: 45 lbr kulit pangsit, minyak goreng
Bahan Isi:
100 g udang giling,
100 g ayam giling
Bumbu: 1/3 sdt bawang putih bubuk, 1/3 sdt merica bubuk, 1/2 sdt minyak wijen, 1 btg daun bawang dirajang halus, garam secukupnya
Cara: Campur jadi satu bahan isi, letakkan isinya ditengah lembaran kulit pangsitnya, lipat segitiga kemudian lekatkan kedua ujungnya dengan sedikit air, setelah selesai di goreng deh!
Bakso
Dalam suasana cuaca cerah atau dingin, kayaknya kalo nge bakso...selalu enak buat dinikmati.
Bahan:
500 g daging sapi (di giling 3x)
1 sdt backpulver (baking powder?)
1 btr putih telur
2 sdm tepung maizena (fix soßen binder/speise starke)
5 sdm tepung tapioka
6 sdm es keprok atau air soda
1/2 sdt merica bubuk
1/2 sdt gula pasir
1/2 sdt bawang putih bubuk
2 sdt garam
Pelengkap: mie, kecap, saos cabe,saos tomat, bawang goreng, pakcoy/sawi
Cara:
Campur semua bahan di atas dengan menggunakan kuchen machine/food processor, kemudian simpan di freezer selama 1-2 jam. Didihkan air, buat bulatan bakso dengan cara mengambil segenggam daging giling, kemudian di kepal dan di keluarkan antara jempol dan telunjuk, gunakan sendok makan untuk melepaskan bulatan bakso tsb, cemplungin...deh ke dalam air.
Baso Tahu & Siomay
Bikin siomay dan baso tahu ini sekalian banyak, karena sekalian giling udang dan ayamnya. Anak-anakku biasanya lebih suka kalo di goreng...jadilah Batagor &Siogor. Jadinya lumayan banyak sekitar 15 - 20 porsi (relatif sih, tergantung dari mau berapa banyak makannya)
Bahan:
400 g fisch paste/Spanish makrelen/Pangasius, haluskan
500 g udang giling
600 g ayam giling
3 tahu hamburg @ 400 g
1 bks kulit pangsit (wantan teig)
1 butir telur
Bumbu Siomay&baso tahu:
2 sdt bawang putih bubuk atau 7 siung bawang putih
2 sdm fish sauce
2 btg daun bawang, rajang halus
2 sdt merica bubuk
2 sdt minyak wijen
2 sdt gula pasir
4 sdm tepung tapioka, cairkan dengan 100 cc air
garam secukupnya
Cara: Campur udang, ikan, ayam gilling dengan bumbu. Masukkan adonan ke dalam kulit pangsit dan tahu, kemudian kukus selama kira-kira 30 menit.
Bisa di santap langsung dengan bumbu kacang dan kecap. Jika suka, siomay dan baso tahu tadi bisa di goreng dulu, sesuai selera lah.
Bumbu Kacang:
500 g pindakaas (Erdnusspaste/peanut butter)
6 btr bawang merah
3 siung bawang putih
4 btr kemiri
3 cabe merah
4 sdm air asam
800 ml air
gula pasir secukupnya
garam secukupnya
Pelengkap: Kecap manis
Cara membuat bumbu kacang: Tumis bawang merah, bawang putih, cabe dan kemiri dengan sedikit minyak, kemudian haluskan. Campur bumbu dengan pindakaas, air serta air asam, tambahkan gula pasir dan garam. Aduk-aduk sampai mendidih, jika terlalu kental tambahkan sedikit air.
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