Herkunftsort: Palembang - Provinz Süd-Sumatra
Quelle: Indonesische Kochbücher
This is another variant of Meat Ball soup from Palembang city : Sengkuang. The is another famous South Sumatra culinary icons beside Mpek-Mpek
& Pindang Tulang. What makes this meat ball different
than the common Indonesian Meatball Soup or Bakso is the they add a little bit grated coconut in the dough as well as coconut milk into the soup.
Important Tips: 1. Choose the good quality of beef which contains no fat & mince yourself at home. Do not buy minced beef which sold in supermarkets because this type of meat contains a lot of fat & the meatballs will be fallen apart when it boiled.
2. At the beginning of boiling process, prepare 1 pc at first, boil & wait until the meatball well cooked and floating on the water surface, then taste it. Adjust the seasoning, add salt or sugar if necessary & mix the whole dough once again. Try to boil once more, taste it and so on until the flavor suit to your taste, then you can form the rest of the meatballs and boil them all. It is important to follow this step because once you've get them boiled, but the meatballs taste bland, then you can not rework them back or reverse the process. In a short word, your meatballs will go to the trash bin for sure!! I'm telling you from my own experience :-(.
So have a nice cooking & Good Luck ..