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Bakso Pontianak

No
Bahan
Unit (g)
Unit (%)
Ingredients
1
Meatball broth
350
73,7
2
Meatball
125
26,3
Meatball
1
Beef (silverside)
150
23,7
2
Chicken breast fillet
250
39,5
3
Tapioca flour
64
10,1
4
Ice
140
22,1
5
Salt
8
1,3
6
Garlico Plus
2
0,3
7
Fried shallot
2,5
0,4
8
Pepper
0,6
0,1
9
AJI-NO-MOTO® PLUS®
1,5
0,2
10
AJINOMOTO® BEEF EXTRACT POWDER SEASONING
5
0,8
11
Sodium Tripholypospat
10
1,6
Broth Base
1
Bone marrow
100
6,2
2
Water (for boiling water)
500
30,8
3
Onion
10
0,6
4
Garlic, smashed
6
0,4
5
Leek
3
0,2
6
Candlenut
2
0,1
7
Meatbal boiling water
1000
61,7
Meatball broth
1
Broth Base
200
98,5
2
Salt
0,9
0,4
3
AJI-NO-MOTO® PLUS®
1,8
0,9
4
Garlico Plus
0,4
0,2

Meatball

  1. Grind the beef and salt for 10 seconds.
  2. Add some ice cubes and grind for 5 seconds.
  3. Add the remaining ice cubes and grind for 2 minutes.
  4. Add the flour and grind again until evenly distributed. Chill in the chiller.
  5. Prepare two pans filled with hot water and one boiling water.
  6. Shape the meatball mixture and place them in water at 70-80°C. Cook until the meatballs float.
  7. Once they float, transfer them to a pan filled with boiling water and cook for 1 minute.
  8. Remove and drain.


Broth Base

  1. Place the bones in boiling water for 15 minutes and skimming.
  2. Clean the bones under running water and set aside.
  3. Heat the meatball broth and mix in the bones, onion, garlic, and whole candlenuts.
  4. Cook for 30 minutes or until reduced to the final weight and strain.


Meatball Broth

Combine the broth base, salt, AJI-NO-MOTO® PLUS®, and Garlicoplus.


Whole Recipe

Combine the meatballs and broth in a paper bowl and serve.