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 Bakso Meatball Soup

(For 4 servings)
• Meatball Meatballs Ayamadu
• Vermicelli
• Spices Soup Wrap (bunjut)
• 2 Cloves of Garlic
• 2 shallots
• 1 stalk scallions
• Celery leaves or leaves Soup
• 5 small chilies
• Soy
• Lime
• Cooking Oil (for frying)
• Salt to taste
• Seasoning Powder
• Salt
• Sugar
Print Recipe

Bakso like most street food, it has an air of mystery.

The soup and the noodles probably originated in China, but the meatball, or may have come from the Dutch, who colonized

Indonesia in the 19th century. And then there's

the fact that it's Asian favorite street food...

1. Soak the vermicelli for 2 minutes and cook it in boiling water until tender. Drain and separate then put aside.
2. Heat a pan and put a little bit cooking oil. Sauteed garlic and shallots then add  spice soup wrap. Once a spice smell up, slow down the heat.
5. To serve it, take vermicelli and the plug into a bowl. Fill meatball soup with meatballs ayamadu. Sprinkle parsley, celery and onion soup and cook it over half and serve with spicy soy that had prepared earlier. This dish is ready to eat and...keep it try and best of luck! Now we have Meatball Bakso form Ayamadu.
3. Add 4 cups of water into the pot. After boiling broth as well fill it a meatballs.    Let the meatball boiling briefly.
4. In the meantime, to prepare the soy chili for meatball soup. Take 8 stalk chillies and shallots and minced it. Get it in the small bowl and filling material was pounded into it, put soy sauce and mix well. Squeeze a little lime juice and sugar to improve the taste deliciously.

" Ayamadu Meatballs  blended with selected ingredients

mixed with fine meats.
Processed with halal certification and HSCCP"


6 minute
6 minute
2 minute
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