Grilled Bakso with Spicy Peanut Sauce

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 100g (3.5 oz) tapioca flour 100g (3.5 oz) tapioca flour
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Bamboo skewers, soaked in water Bamboo skewers, soaked in water
• For the Spicy Peanut Sauce: For the Spicy Peanut Sauce:
• 150g (5.3 oz) roasted peanuts, finely ground 150g (5.3 oz) roasted peanuts, finely ground
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 2 tablespoons sweet soy sauce (kecap manis) 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 200ml (3/4 cup) coconut milk 200ml (3/4 cup) coconut milk
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 12g (Sugar: 4g)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, tapioca flour, minced garlic, ground coriander, salt, white pepper, and baking powder. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Preheat your grill to medium-high heat.
4. 4.
   Thread the meatballs onto the soaked bamboo skewers, leaving a little space between each meatball.
5. 5.
   Brush the meatballs with vegetable oil to prevent sticking.
6. 6.
   Grill the Bakso skewers for about 10-12 minutes, turning occasionally, until they are cooked through and have a nice charred exterior.
7. 7.
   While the Bakso is grilling, prepare the spicy peanut sauce. In a saucepan, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and chopped chili peppers. Sauté for a minute until fragrant.
8. 8.
   Add the ground peanuts, sweet soy sauce, tamarind paste, palm sugar, and coconut milk to the saucepan. Stir well to combine.
9. 9.
   Simmer the sauce for about 5 minutes, stirring occasionally, until it thickens slightly. Season with salt to taste.
10. 10.
    Remove the Bakso skewers from the grill and serve them hot with the spicy peanut sauce on the side.

Treat your ingredients with care...

• Tapioca flour — Tapioca flour is essential for achieving the desired texture of Bakso. It helps bind the meatball mixture and gives them a slightly chewy texture. Avoid substituting it with other flours as it may alter the final result.
• Sweet soy sauce (kecap manis) — If you can't find sweet soy sauce, you can make a substitute by combining regular soy sauce with brown sugar or honey in equal parts.

Tips & Tricks

• Soaking the bamboo skewers in water before grilling will prevent them from burning.
• For a spicier sauce, add more chili peppers or include some chili flakes.
• If you prefer a smoother peanut sauce, you can blend the ground peanuts with coconut milk before cooking.

Serving advice

Serve the grilled Bakso skewers on a platter, drizzled with the spicy peanut sauce. Garnish with chopped spring onions and fried shallots for added flavor and visual appeal. Provide extra sauce on the side for dipping.

Presentation advice

Arrange the Bakso skewers in a visually appealing pattern on the platter. Place a small bowl of the spicy peanut sauce in the center. Sprinkle some chopped spring onions and fried shallots over the Bakso for an attractive finishing touch.