Wednesday, August 31, 2011
Indonesian Fried Meatballs from Bakso Goreng Indra, Semarang
Some Indonesian food pornage for ya.
My mom's in town for Hari Raya Idul Fitri holiday...and she brought some Indonesian goodies with her. This is one of them, I specifically asked for them.
Crunchy on the outside, fluffy and a bit chewy on the inside. Heavenly!
In Indonesia, we devour them with a tasty broth. My mom didn't bring the broth, so I tried to make it myself. The original street version probably has a bagful of MSG and then some. Mine doesn't so it doesn't have that certain "umami", but it's close enough.
Pork broth for bakso goreng
- HK$20 worth of pork bones (with a quite bit of meat on them)
- 3 shallot, cut into chunks
- 2 cm ginger
- hot water, salt, pepper, sugar
- a sprig of chopped spring onion for garnish
- crispy shallot for garnish
- chilli sauce as condiment
In a stock pot, drop the bones into boiling water, simmer for about 30 minutes, turn off the heat, let it be for about 15 minutes, turn on the heat again, heat until almost boiling, turn off the heat again. Repeat this process for about 3 times or until the meat on the pork bones are super tender. Season with salt, pepper and sugar, serve with fried meatballs, garnish with freshly chopped spring onion and crispy shallot.