Kenyal Kres! Resep BAKSO DAGING SAPI [100% Sukses]

Ingredients

• 500 g Beef Chuck (neck area) (trimmed, pat dry, cut into chunks for food processor)
• 100 g Beef Fat or Trimmings (remove silver skin, keep cold)
• 2 tbsp Fried Garlic (store‑bought or homemade, finely chopped)
• 2 tbsp Fried Shallots (coarsely chopped)
• 1 tsp Baking Powder (alkaline agent for bouncy texture)
• 2 large Egg White (room temperature)
• 1/2 cup Ice Cubes (or cold water, keep very cold)
• 2 tbsp Tapioca (Sago) Flour (gluten‑free thickener)
• 1 tsp Sugar (balances salt)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• 1 tbsp Royco Beef Powder (for meat mixture and broth)
• 300 g Beef Trimmings (for broth) (bones, cartilage, or leftover cuts)
• 1 stalk Celery (roughly chopped)
• 2 stalks Green Onions (white and green parts separated)
• 200 g Choy Sum (washed, trimmed)
• 2 L Water (for broth and cooking meatballs)

Instructions

1. Prepare the Beef

   Pat the beef chuck dry with paper towels, remove any silver skin, and slice into 2‑3 cm chunks for the food processor.

   Time: PT10M

2. Blend Meat and Fat

   Place the beef chunks and cold beef fat into the food processor. Add salt, sugar, pepper, Royco Beef Powder, and baking powder. Pulse for 2‑3 minutes until the mixture looks homogenous.

   Time: PT5M

3. Add Egg White and Ice

   Add the egg whites and blend briefly. Then, slowly drizzle the ice cubes (or cold water) while the processor runs to keep the mixture cold.

   Time: PT5M

4. Incorporate Tapioca Flour

   Add the tapioca flour and blend for another 1‑2 minutes until a smooth, slightly sticky dough forms.

   Time: PT2M

5. Check Seasoning

   Boil a small spoonful of the dough in water for 30 seconds, taste, and adjust salt if needed.

   Time: PT5M

6. Chill the Dough

   Transfer the meatball dough to a bowl, cover, and refrigerate for at least 30 minutes (up to 2 hours) to firm up and make shaping easier.

   Time: PT30M

7. Prepare the Broth Base

   In the Tefal stew pot, add beef trimmings and 2 L water. Bring to a boil, then discard the first broth if using bone‑rich cuts. Re‑add fresh water.

   Time: PT5M

8. Flavor the Broth

   Add fried garlic, fried shallots, chopped celery, green onion whites, Royco Beef Powder, a pinch of salt, sugar, and pepper. Simmer gently for 15 minutes.

   Time: PT15M

9. Blanch Choy Sum

   In a separate saucepan, bring water to a boil, add the choy sum, and blanch for 2‑3 minutes until bright green. Drain and set aside.

   Time: PT5M

10. Shape the Meatballs

    Wet a spoon with water, scoop a portion of the chilled dough, and squeeze gently between thumb and forefinger to form a smooth ball. Repeat until all dough is used.

    Time: PT10M

11. Poach the Meatballs

    Bring a pot of water to just below boiling (around 80‑85 °C). Drop the meatballs in; they will sink then float when cooked (about 5‑7 minutes).

    Time: PT7M

    Temperature: 80-85°C

12. Finish and Serve

    Remove the cooked meatballs with a slotted spoon and add them to the hot broth. Add the blanched choy sum just before serving. Ladle broth and meatballs into bowls.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g