Bakso Ayam Bantingan: A Homemade Chicken Meatball Recipe Without MSG or Preservatives
For those who cherish the authentic flavors of homemade meatballs without relying on artificial additives or enhancers, this Bakso Ayam Bantingan recipe is the perfect choice. Bakso Ayam, or chicken meatballs, are a beloved Indonesian delicacy, known for their tender and flavorful bite. This version, free from MSG, baking powder, and other preservatives, offers a pure taste of this classic dish, with a simple yet effective preparation method.
Ingredients:
- 500 grams chicken fillet (adjusted to 250 grams for a smaller batch)
- 100 grams tapioca flour (or 50 grams sago flour for a variation)
- 5 cloves garlic (use 2 large cloves for a milder flavor)
- 50 ml egg white (from 2 eggs, or use 1 egg white for a smaller batch)
- 50 ml ice water (or 25 ml for a smaller batch)
- 2 teaspoons salt (or 1 teaspoon for a smaller batch)
- 1/2 teaspoon black pepper (adjust to taste)
- 1/2 teaspoon sugar (optional, or skip if preferred)
- 1/2 teaspoon instant broth (optional, or skip for a more natural flavor)
Steps:
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Prepare the Chicken:
- Wash the chicken fillet thoroughly and cut it into small pieces. Place the pieces in the freezer until they are partially frozen. This will make them easier to grind and process.
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Blend the Ingredients:
- Once the chicken is semi-frozen, transfer it to a food processor or blender. If you don’t have a food processor, a blender will work as well, though it might need to be done in batches to avoid overloading. Add the egg white, ice water, and garlic to the chicken pieces. Blend until you achieve a smooth mixture.
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Mix the Meatball Mixture:
- Transfer the blended chicken mixture into a large bowl. Add the salt, black pepper, and if using, the sugar and instant broth. Mix well to combine. Gradually add the tapioca flour (or sago flour), stirring continuously until fully incorporated.
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Knead and Beat the Mixture:
- Knead the mixture with your hands until it becomes smooth and elastic. To enhance the texture, vigorously “pound” or “slam” the mixture against the sides of the bowl about 25 times. This technique helps develop the meatball’s firmness. If the mixture feels too soft, continue pounding up to 30 times. Be sure to do this with enthusiasm, as it helps the meatballs become more resilient.
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Form and Cook the Meatballs:
- Boil a large pot of water and then turn off the heat. Shape the meat mixture into small balls using your hands or a spoon. Carefully drop each meatball into the hot water. Once all the meatballs are in, turn the heat back on and cook until the meatballs float to the surface, which indicates they are fully cooked. Remove them from the water with a slotted spoon and drain.
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Cool and Store:
- Allow the meatballs to cool. If you’re not serving them immediately, store them in the freezer for future use.
Tips:
- Texture: Proper pounding is key to achieving the desired texture. Don’t worry if your first batch isn’t perfect; practice makes perfect.
- Flavor Variations: Feel free to adjust the seasoning according to your taste. For a different flavor profile, you can add herbs or spices.
Enjoy your homemade Bakso Ayam Bantingan, perfect for adding a delightful and wholesome touch to your meals. Happy cooking!
