Bakso Set
45 minutes
1 Serving
Bakso is a soup and meat-based dish originating from Indonesia. This dish is famous in Malaysia because it tastes good and is easy to prepare. This Bakso Set recipe is complete with steps to cook a soup with vegetables, chicken meatballs, noodles, and fruits.
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- Noodles
- 40 g Yellow noodles
- Chicken meatballs
- Soup
- Vegetables & Sauces
- Dairy product
- 1/2 cup Low fat plain yogurt
- Fruit
- 1 slice (150g) Watermelon
Nutrition Value in 1 Serving
Calories
481 kcal
Carbohydrate
62.0 g
Fat
13.6 g
Protein
27.4 g
- Noodles
- 70 g Yellow noodles
- Chicken meatballs
- Soup
- Vegetables & Sauces
- Dairy product
- 1 cup Low fat plain yogurt
- Fruit
- 1 slice (150g) Watermelon
Nutrition Value in 1 Serving
Calories
601 kcal
Carbohydrate
79.6 g
Fat
16.0 g
Protein
34.7 g
- Noodles
- 90 g Yellow noodles
- Chicken meatballs
- Soup
- Vegetables & Sauces
- Dairy product
- 1 cup Low fat plain yogurt
- Fruit
- 1 slice (150g) Watermelon
Nutrition Value in 1 Serving
Calories
694 kcal
Carbohydrate
91.8 g
Fat
18.3 g
Protein
40.4 g
Chicken Meatballs
| 40 g | Chicken meat |
| 25 g | Ice |
| 2 ½ tsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 7.5 g | Fried shallot |
| 1/2 tsp | Baking powder |
| 1/2 no | Egg, small |
| 20 g | Sago flour or tapioca flour |
| 750 ml | Hot water |
- Blend well chicken, ice, 1/2 tsp of TUMIX®, AJI-SHIO®, fried shallot and baking powder.
- Add in egg and flour, blend until well combined.
- Heat hot water and 2 tsp of TUMIX®.
- Wet your hand, take chicken paste and use teaspoon to makes ball shape, boil in boiling stock.
- Chicken balls will floaty when cooked.
- Spoon the balls onto clod water and drain.
Soup
| 2 nos | Shallot |
| 2 pips | Garlic |
| 2 slices | Ginger |
| 10 g | Dried prawn, soaked |
| 1 pc | Candlenut |
| 1/4 tsp | Olive oil |
| 1 pc | Bay leave |
- Blend well shallot, garlic, ginger, dried prawn and candlenut.
- Heat oil, sauté blended ingredients until fragrant.
- Pour in remaining chicken stock and bay leaf, let it boil.
- Simmer for a while.
Vegetables & Sauces
| 1 tbsp | Chili sauce |
| 1 tsp | Thick soy sauce |
| 1 tbsp | Chinese celery, chopped |
| 30 g | Beansprout |
| 30 g | Cabbage, slices thinly |
Chicken Meatballs
| 50 g | Chicken meat |
| 25 g | Ice |
| 2 ½ tsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 7.5 g | Fried shallot |
| 1/2 tsp | Baking powder |
| 1/2 no | Egg, small |
| 20 g | Sago flour or tapioca flour |
| 750 ml | Hot water |
- Blend well chicken, ice, 1/2 tsp of TUMIX®, AJI-SHIO®, fried shallot and baking powder.
- Add in egg and flour, blend until well combined.
- Heat hot water and 2 tsp of TUMIX®.
- Wet your hand, take chicken paste and use teaspoon to makes ball shape, boil in boiling stock.
- Chicken balls will floaty when cooked.
- Spoon the balls onto clod water and drain.
Soup
| 2 nos | Shallot |
| 2 pips | Garlic |
| 2 slices | Ginger |
| 10 g | Dried prawn, soaked |
| 1 pc | Candlenut |
| 1/4 tsp | Olive oil |
| 1 pc | Bay leave |
- Blend well shallot, garlic, ginger, dried prawn and candlenut.
- Heat oil, sauté blended ingredients until fragrant.
- Pour in remaining chicken stock and bay leaf, let it boil.
- Simmer for a while.
Vegetables & Sauces
| 1 tbsp | Chili sauce |
| 1 tsp | Thick soy sauce |
| 1 tbsp | Chinese celery, chopped |
| 30 g | Beansprout |
| 30 g | Cabbage, slices thinly |
Chicken Meatballs
| 70 g | Chicken meat |
| 25 g | Ice |
| 2 ¾ tsp | TUMIX® Chicken Stock |
| 3/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 7.5 g | Fried shallot |
| 3/4 tsp | Baking powder |
| 1/2 no | Egg, small |
| 20 g | Sago flour or tapioca flour |
| 750 ml | Hot water |
- Blend well chicken, ice, 1/2 tsp of TUMIX®, AJI-SHIO®, fried shallot and baking powder.
- Add in egg and flour, blend until well combined.
- Heat hot water and 2 tsp of TUMIX®.
- Wet your hand, take chicken paste and use teaspoon to makes ball shape, boil in boiling stock.
- Chicken balls will floaty when cooked.
- Spoon the balls onto clod water and drain.
Soup
| 2 nos | Shallot |
| 2 pips | Garlic |
| 2 slices | Ginger |
| 10 g | Dried prawn, soaked |
| 1 pc | Candlenut |
| 1/4 tsp | Olive oil |
| 1 pc | Bay leave |
- Blend well shallot, garlic, ginger, dried prawn and candlenut.
- Heat oil, sauté blended ingredients until fragrant.
- Pour in remaining chicken stock and bay leaf, let it boil.
- Simmer for a while.
Vegetables & Sauces
| 1 tbsp | Chili sauce |
| 1 tsp | Thick soy sauce |
| 1 tbsp | Chinese celery, chopped |
| 30 g | Beansprout |
| 30 g | Cabbage, slices thinly |
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Chicken Stock Recipes
