bakso or baso is an indonesian meatball, or a meat paste made from beef surimi.its texture is similar to the chinese beef ball, fish ball, or pork ball.the word bakso may refer to a single meatball or the complete dish of meatball soup.mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.bakso can be found all across indonesia, from street vendors to high-class restaurants.along with soto, satay, and siomay, bakso is one of the most popular street foods in indonesia.today, various types of ready-to-cook bakso are also available as frozen foods sold in supermarkets in indonesia.it is usually eaten with noodles.unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.as most indonesians are muslims which observes halal dietary law, generally bakso is made from beef, chicken or the mixture of beef with chicken.while in non-muslim majority areas, such as in chinatowns in major cities and hindu majority island of bali, pork bakso might be found.traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water.after the meat is done, the meatballs are dried and served or refrigerated for later use.pre-cooked bakso are usually displayed in the windows of street vendor carts.bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), chinese broccoli, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.slices of bakso are often used and mixed as complements in mie goreng, nasi goreng, or cap cai recipes.this suggests that bakso has indonesian chinese cuisine origin.chinese influences is apparent in indonesian food, such as bakmi, mie ayam, pangsit, mie goreng, kwetiau goreng, bakso, and lumpia.indeed, bakso texture is quite similar to chinese beef balls, which is quite fluffy and has homogenous texture.although bakso has chinese hokkien origin name, culinary experts suggests that it is likely that bakso was the mixture of culinary influences back in colonial dutch east indies.also in indonesian, the term bola daging is often refers to western or european style of meatballs, which is different in texture and elasticity compared to bakso.for example, swedish meatballs are translated as bola daging swedia in indonesian.the soup and the noodles probably originated in china, but the meatball, may have come from the dutch, who colonized indonesia in the 19th century.despite its possible chinese origin, bakso seems to had undergone localization, especially into chinese indonesian and javanese cuisine.today, most of the bakso vendors are native javanese from wonogiri (a town near solo) and malang.bakso solo and bakso malang are the most popular variant; the name comes from the city it comes from, solo in central java and malang in east java.bakso solo is usually served with yellow noodle and rice vermicelli in beef broth, while bakso malang usually is enrichen with tofu and crispy fried wonton.in malang, bakso bakar (roasted bakso) is also popular.in bandung, west java, there is a type of bakso called bakso cuanki, which is quite similar with bakso malang.it can contains various type of bakso ingredients; such as bakso aci, siomay dumpling, boiled wonton, fried wonton, fried bakso, served with scallion and broth soup.bakso aci: meatball with more tapioca content bakso ayam: chicken bakso bakso babi: pork meatball bakso bakar: grilled and skewered bakso, prepared in a similar fashion to satay bakso beranak: big meatball filled with small meatballs bakso bola tenis tennis ball-sized bakso, either filled with hard boiled egg as bakso telur or filled with tetelan which includes pieces of spare beef meat and fat or urat (tendon).
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