Bakso

Indonesia (Chinese-Indonesian Betawi tradition; Malang is the bakso capital)

Bakso are Indonesian meatballs — smooth, bouncy, intensely savoury spheres of ground beef (or mixed beef and pork, or beef and shrimp) pounded to a paste with tapioca starch and baking soda before being shaped and poached in stock. The defining texture is the key: a properly made bakso has a tight, springy, almost rubbery bounce that sets it apart from the tender European meatball — this texture is achieved through mechanical working of the meat paste and the inclusion of tapioca starch as a binder that gelatinises during poaching. Bakso is served in a rich bone broth with yellow egg noodles or glass noodles, fried tofu puffs, boiled egg, and garnished with fried shallots and celery. Street-side bakso carts (gerobak bakso) are ubiquitous across Indonesia.

The broth's deep savouriness is balanced by sambal and kecap manis at the table; a squeeze of lime brightens; fried shallots add crunch; the textural contrast of springy bakso, silky noodle, and crispy fried tofu in one bowl is the eating pleasure.