Kompasiana adalah platform blog. Konten ini menjadi tanggung jawab bloger dan tidak mewakili pandangan redaksi Kompas. Mari kita sebentar keluar dari hiruk pikur dan euforia Pilgub DKI yang kata-katanya perhitungan cepat akan dimenangi oleh pasangan banyak makanan dan jajanan di Indonesia yang diawali dengan suku kata “bak”. Bakpao, Bakso, Bakwan, Bakpia, Bakmi, dan mungkin masih ada lagi yang lain. Ironisnya, banyak di antara kita yang tidak mengerti arti sebetulnya atau asal kata dari makanan-makanan di atas. Bahkan, penjualnya sendiri tidak bak diambil dari bahasa Hokkian yang artinya daging. Namun, seiring dengan kebiasaan orang Tiongkok yang lebih senang makan daging Babi daripada daging merah yang lainnya maka kata bak pun mengalami spesialisasi. Yaitu pergeseran makna dari umum ke pada awalnya, arti dari Bakpao adalah daging babi yang dibungkus, karena pao berarti bungkusan. Sedangkan Bakso dan Bakmi mempunyai arti daging babi giling dan mi babi. Lalu Bakpia berarti kue berisi daging babi. Ketika makanan-makanan ini mulai berkembang di Indonesia yang mayoritas muslim dan mengharamkan konsumsi daging babi dan lalu mengganti isi dari makanan-makanan tersebut, mungkin sekali orang-orang Tionghoa merasa geli jika melihat ada plang Bakso Ayam, Bakso daging, atau Bakmi Ayam. Saat itu hal ini merupakan sebuah misnomer penamaan yang salah. Mungkin yang lebih tepat saat itu adalah So Daging Sapi, Pao Kacang Hijau, Mie Ayam dan mungkin lebih geli lagi ketika mendengar Bakwan Jagung dan mungkin bisa terbahak-bahak ketika melihat wujudnya yang gepeng dan agak timbul-timbul. Sangat jauh sekali dari akar kata Bakwan sesungguhnya yang berarti daging babi bulat wan berarti bundar atau bulat. Penggunaan kata bakwan yang mendekati aslinya bisa kita lihat di Surabaya-Malang dan Bangka Belitung. Beberapa sumber bahkan mengatakan, termasuk Oma saya, bahwa bakso dan bakwan adalah makanan yang sama persis. Bakpia yang sesungguhnya juga lebih banyak kita jumpai di Surabaya bukan di Jogjakarta seperti anggapan orang selama fenomena bahasa. Dia luwes mengikuti perkembangan sosio-kultur di mana dia diadopsi dan dikembangkan. Toh, rasa-rasanya tidak ada etnis Tionghoa yang menyatakan keberatan karena pergeseran makna menulis ini, saya melihat-lihat KBBI cetakan ke-tiga. Tercantum kata bakero yang sudah saya kenal ketika masih senang membaca-baca komik Jepang. Artinya dalam KBBI sama persis dengan kata Jepang aslinya, yaitu bodoh. Tidak paham saya bagaimana sejarahnya kata ini bisa masuk dalam khazanah Bahasa Indonesia. Lalu, bagaimana dengan kata “bakau”? Saya harap kata ini tidak mengalami pergeseran makna dari nama tumbuhan pokok yang tumbuh di pantai menjadi kata bernadakan ejekan yaitu….. Lihat Bahasa Selengkapnya

Resep membuat bakso Cara Membuat bakso dalam bahasa inggris, kali ini adalah artikel dengan judul Cara Membuat bakso dalam bahasa inggris How to Make Meatballs Ingredients to Make meatballs 250 gram minced beef 35 gram tapioca flour 75 gram crushed ice cube 2 white eggs 3/4 teaspoon baking powder 2 tablespoons of fried garlic 2 tablespoons fried shallots salt and pepper to taste To make the broth 250 gram Beef ribs young beef bones are the best to make broth, cooked a day before and store 1/2 teaspoon pepper 3 cloves of garlic, crushed and fried 1 stalk celery leaf, finely chopped 1 stalk onion spring, finely chopped Salt to taste 750 ml water Additional Ingredients Fried Tofu Meatball Bakwan Tahu Goreng but without the peanut sauce, check the recipe here Fried meatball Gorengan Bakso, check the recipe here 150 g dried egg noodles, cook and set aside Green salad or Bak Choy Chinese cabbage or Indonesian Sawi Fried shallots Sweet soy sauce kecap manis Chilli sauce sambal Directions Mix all ingredients for meatball and grind them in food processor until it’s sticky. Then put in fridge for 45 minutes to one hour. Boil some water for cooking the meatball. Scoop with 2 tablespoons and make round ball and drop the meatballs into boiling water. When it’s floating, it means it’s done. Set aside. Make the broth boil the beef ribs into 750 ml water, add the salt, pepper and the rest of ingredients. Cook until it’s boiling. Then add the meatballs inside. Serve the meatball with cooked egg noodle, green salad, bakwan tahu, gorengan bakso and garnish fried shallots. Add sweet soy sauce and sambal if you like. Then pour with the broth. Eat when it’s hot or warm. Semoga artikel Cara Membuat bakso dalam bahasa inggris semoga bermanfaat

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Bakso is Indonesian meatball, and is an extremely popular Indonesian food. It’s everywhere; you’re just as likely to find it being sold by street vendors called kaki lima, mom and pop eateries and swanky restaurants. These bakso, or Indonesian meatballs are fairly easy to make and so handy to have in the freezer to use in stews, noodles or even for your barbacues. Estimated reading time 7 minutes Table of contentsWhat is Bakso?Making Bakso at HomeBeef Broth for BaksoBakso TextureHow to Serve BaksoVariationForming Asian meatballs in picturesMore Balls on LinsFood 😉 What is Bakso? Bakso is Indonesian meatball, and is an extremely popular Indonesian food. It’s everywhere; you’re just as likely to find it being sold by street vendors called kaki lima, mom and pop eateries and swanky restaurants. I used to love ordering these fresh from the street vendors. And having them with all manner of chilli condiments. But I didn’t have to be in Indonesia to enjoy its delights. Indonesian food has always been easily found in Singapore, given the close proximity of the countries and the many, many Indonesians studying and working on the island. I always had Indonesian classmates, 2 of them come to mind particularly, Fauziah and Lisa; we met at 12 as classmates, and are still in touch all these years later, thanks to modern technology. Remember the Chinese meatballs we did about a month ago? These Indonesian meatballs are pretty similar in make up and in the method. In fact, many believe that Bakso was introduced to Indonesia by Chinese immigrants, while others contend that it is a copy of the Western meatballs via the Dutch Indonesia was a former Dutch colony. Making Bakso at Home Bakso are pretty easy to make, you only need a few ingredients to make the actual balls. Then, you just drop them in boiling water or stock to cook them, which only takes a couple of minutes or so. It is also not uncommon to fry Bakso, but if you are planning to do that, I would suggest going smaller in size. For our Bakso recipe today, we’ll do the whole lot, the meatballs, the super easy meat broth and finally, the noodles to serve them up with. In Indonesia, bakso is often served this way, with a side of Sambal Ijo, chopped up chillies in dark soy sauce like dipping sauce and the ubiquitous red sambal, of any kind. Click here to read more about different types of soy sauces. Beef Broth for Bakso If you are planning to serve the bakso as suggested here, with the noodles, don’t take a shortcut with the broth or soup as we call it. The beef broth may take about 3 hours to make but only 10 minutes of that is actual hands on time, the rest is just about letting it simmer away, as you would when making stock. All you need is some beef bones from your butcher and some aromatics and spices. If you can’t get beef bones, get some beef ribs, plenty of bone, with a little meat. Bakso Texture Bakso, like many other Far Eastern meatballs and fishballs, have an almost rubbery texture. This is from the blending of the ingredients in a food processor, the cornflour and the raising agent. To get this rubbery texture, you need a food processor. Mixing with a spatula won’t give you the same result. However, I am not a fan of that almost tough, elastic feel, so I cut the blending time right down, along with the amount of flour I use in the mix. How to Serve Bakso You can serve Bakso with any type of noodles you wish, or non at all. Bakso make fantastic finger food, place them on a platter with a cocktail stick in each, and have some ketchup or chilli sauce on the side. Slice them up and the make a great filling ingredient in stir fries. If serving with noodles, as in here, my favourite are rice vermicelli, the thin rice noodles, known as bee hoon or bihun. If you are using dried noodles, always follow packet instructions for serving and cooking times as they can vary. A rough guide though would be 50 – 75 g 2⅔ oz per person of dried weight egg noodles weigh slightly more, to be cooked for 2 – 4 minutes egg noodles take longer. Fresh noodles – about twice the weight and they only need about a minute of cooking time. Variation You can make bakso with any meat you like chicken, lamb, turkey, pork and even seafood. That’s it, with all the boring stuff, let’s get cooking! As the method is exactly the same as making Chinese meatballs, here’s my video showing you how to roll them, followed by step by step pictures Forming Asian meatballs in pictures Meatball paste Step 1 Step 2 Step 3 Shaped meatball Using a skimmer for the meatballs More Balls on LinsFood 😉 We love balls on this site, Italian or Asian, it’s all good! Check out some of them here Rista Gnudi, ricotta balls Chinese Fishballs Gushtaba If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!And if you make the recipe, share it on any platform and tag me xx Beef Broth for Bakso Soup▢ 4 beef bones weighing about 700 g roughly lb▢ 2 litres water▢ 3 cloves garlic sliced▢ 5 cm ginger, sliced▢ 1 stalk celery▢ 2 spring onions scallions, chopped in three piece▢ 1 star anise petal▢ 1 very small cinnamon stick▢ ½ tsp sugar▢ ½ tsp white pepper▢ 1 tsp saltBakso▢ 500 g lean minced beef 5% fat▢ 100 g cornflour cornstarch in the US▢ 3 cloves garlic minced/pounded▢ 1 small handful fresh coriander leaves and stalks cilantro▢ 1 tsp salt▢ ½ ground white pepper▢ ½ baking powderTo Serve▢ Noodles of your choice amount, see explanation above▢ 4 small handfuls beansprouts▢ 1 large handful of any greens like pak choi or spinach▢ sambal or chilli paste of your choice▢ sliced up red chillies in dark soy sauce as in the image▢ crispy shallots homemade or shop bought click to read more Beef BrothPlace everything in a large saucepan and bring to heat and simmer for 3 hours, removing any scum that the end of the cooking time, strain into a clean saucepan, and measure the amount. You need at least 1 litre of broth 4 cups. Add some water if you need aside until needed to cook the bakso and the all the ingredients in a food processor and blend for 1 whole minute, until it’s all thoroughly mixed and you have a smooth the meat paste into a bowl. If you are not ready to cook them yet, cover with clingfilm and place in the fridge until ready to cook, do a taste test first. Microwave a pinch of the meat paste for about 30 seconds, then taste it. Add more salt if make some balls! Scoop a small amount of the meatball paste in your hand, clench your fist and push the paste between the “hole” made by your thumb and forefinger see images and video.Use a teaspoon to scoop the ball off your doing this until all the meatball paste has been used up. Rinse your hands regularly to keep the balls from this stage, you could roll them between your palms to create more rounded and smooth meatballs, if you like. Again, don’t forget to dip your hands in the bowl of cold water to keep the paste from a pot of water or the beef broth to the heat right down and slowly, slide the meatballs into the simmering water. You want them to form roughly a single layer, don’t overfill the pot, so you may have to do this in 2 the heat to medium high and keep a close eye on the soon as the water starts to boil, lower the heat down to medium-low or low and simmer for 3 minutes. This should be enough time for the balls to cook. Don’t let the water come to a rolling boil as the meatballs might fall apart. The balls should also float to the surface when they are they are done, scoop out with a skimmer or slotted spoon and set ServeHave 4 bowls the noodles in the simmering water following the packet instructions. Dried noodles will usually take about 1 – 2 minutes but each brand will be different. If you have fresh noodles, this will only take about 1 the beansprouts in with the noodles in the last 30 seconds, just to scald. Drain and divide amongst the 4 the bakso equally and place on the the greens, you can blanch them in the broth or use them as they are, up to ladle the beef broth onto the bakso and some fried shallots all over and serve immediately with the sambal and dark soy freeze BaksoCool to room temperature, place in a freezer proof bag and freeze for up to a making Chinese Fishballs? I’ve excluded the beef broth from the total time. The total time reflects the time it takes to make the actual bakso. Nutrition is for 6 people, and just for the bakso and meat broth. It doesn’t include the noodles and anything else you might serve it with. Calories 327kcal Carbohydrates 25g Protein 26g Fat 13g Saturated Fat 5g Cholesterol 81mg Sodium 1250mg Potassium 448mg Fiber 1g Sugar 1g Vitamin A 60IU Vitamin C 3mg Calcium 33mg Iron 3mg

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