Introduction

Baso aci is a traditional Indonesian meatball dish that originated from Bandung. What makes baso aci different from other meatballs is the use of aci flour as the main ingredient for the meatball itself. It gives the meatball a chewy and bouncy texture, making it a favorite among meatball lovers.

Ingredients

For the meatballs: – 200 grams of aci flour – 300 grams of ground beef – 1 egg – 2 cloves of garlic, minced – 1/2 teaspoon of salt – 1/4 teaspoon of pepper – 1/2 teaspoon of sugar – 1 tablespoon of soy sauce – 1 tablespoon of tapioca starch – 50 ml of ice water For the broth: – 1 liter of beef broth – 2 cloves of garlic, minced – 2 tablespoons of soy sauce – 1/2 teaspoon of salt – 1/4 teaspoon of pepper – 1/2 teaspoon of sugar – 2 tablespoons of oil – 2 stalks of green onion, thinly sliced

Instructions

1. In a mixing bowl, combine aci flour, ground beef, egg, garlic, salt, pepper, sugar, soy sauce, tapioca starch, and ice water. Mix until well combined. 2. Take a small portion of the mixture, shape it into a ball, and set it aside. Repeat until the mixture is used up. 3. In a pot, heat oil over medium heat. Add garlic and sauté until fragrant. 4. Pour beef broth into the pot and bring it to a boil. 5. Add soy sauce, salt, pepper, and sugar. Stir until well combined. 6. Gently drop the meatballs into the broth and let it cook for about 5 minutes or until the meatballs float to the surface. 7. Add green onion and turn off the heat. 8. Serve hot with steamed rice or noodles.

Nutrition

One serving of baso aci (200 grams) contains approximately: – 330 calories – 18 grams of fat – 23 grams of carbohydrates – 20 grams of protein – 2 grams of fiber

Conclusion

Baso aci is a delicious and unique meatball dish that is loved by many Indonesians. Its chewy and bouncy texture makes it stand out from other meatballs. With this recipe, you can easily make your own baso aci at home. Enjoy it with your family and friends!