Ingredients

  • Serves 2-4 people
  • 1 L water

  • Ground spices (A):

    100 g big red chili

  • 20 g garlic

  • 50 g shallots

  • 10 g red cayenne pepper

  • Seasoning of Aci Meatballs Soup:

    15 g chili powder, optional

  • 10 g salt

  • 10 g sugar

  • 20 g beef powder

  • 2 kaffir limes juice

  • 150 ml cooking oil

  • Tongue Cireng ingredients:

    20 g tapioca flour

  • 5 g garlic paste

  • 3 g salt

  • 3 g chicken stock powder

  • 10 g spring onion, thinly sliced

  • 100 ml water

  • Dry Material:

    200 g tapioca flour

  • Cooking oil 

  • Aci meatballs & mini aci dumplings:

    125 g tapioca flour

  • 125 g wheat flour

  • 2 g white pepper powder

  • 7 g spring onion, thinly sliced

  • 5 g chicken stock powder

  • 3 g salt

  • 150 ml hot water

  • 15 pieces dumpling skin, cut into 2 cm squares

  • Complimentary:

    4 pieces tofu meatballs, fried

  • 20 g spring onion, thinly sliced

  • 19 g chili powder

  • lime or lemon juice

  • 50 g pilus cikur, optional

Bakso Aci (Savory Tapioca Balls Soup)
Recipe Courtesy of
Darmawan

Bakso Aci (Savory Tapioca Balls Soup)

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Bakso Aci is a culinary delight from Garut, a town in West Java. This flavorful soupy dish is well received and is still much loved by many people. It’s a versatile delicacy that can be enjoyed as breakfast, as a snack, during tea time, or at any time of the day or night. With the myriad of items, Bakso Aci can also be a meal on its own. Sundanese word for starch is aci, hence the name for this soupy recipe, which in appearance looks very similar to cilok soup.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 3 steps
  • 32 Ingredients
  • Easy
  • 3 steps
  • 32 Ingredients
  • 60 min
  • 30 min
  • 15 min

Directions

  1. Making Aci Meatballs Soup

    • Blend ingredients (A) into a fine paste. Add oil to a pan and saute the paste for 15 minutes over medium heat until the paste separates from the oil and turns slightly darker in color. Turn off the heat.

    • Fill a pot with 1 liter of water. Add the sauteed spicy paste and the remaining seasoning ingredients. Cook until the water boils. Turn off the heat once it is boiled.

    Beef bones and meat scraps added to the broth during boiling will make the meatball aci soup even more flavorful.



  2. Making Tongue Cireng

    • In a saucepan, add all the ingredients except for the extra 200g of tapioca flour. Stir until all the ingredients are well mixed and there are no lumps.

    • Turn the heat to medium and cook the cireng batter until it’s thickened.

    • Once it has thickened, pour onto the 200 g of tapioca flour and knead.

    • Take an amount weighing about 45 grams and flatten it into the shape of a tongue. Continue until all the dough is used up.

    • Heat up enough cooking oil in a pan to medium heat. Drop the tongue cireng in the oil and fry until it’s cooked and fluffy and little browned. Remove from the oil and set aside on kitchen napkins to absorb the excess oil. Fry all the cireng.

    Making Tongue Cireng


  3. Making Bakso Aci and Mini Fried Dumpling

    • In a heat resistant receptacle, put in all the ingredients except the hot water and dumpling skin. Add the hot water slowly a little at a time while continuing to stir. Once the dough is thoroughly mixed, divide it into 2 portions.

    • Using one portion to make aci meatballs by rolling them into 10 g balls by hand. In a pot of boiling water, cook the balls until they float. Strain and set aside.

    • For the mini dumplings, make small 3g balls with the second portion of the dough.

    • Take a piece of dumpling skin and dampen it with water. Put the mini dumplings in the middle of the skin, then fold the dumpling skin and press to seal the sides. 

    • Heat up enough oil on medium heat to deep fry the mini dumplings until golden brown then remove and set aside.

    Making Bakso Aci and Mini Fried Dumpling


Plate and Serve!

  • Reheat the aci meatball soup.

  • Cut the tofu meatballs and the tongue cireng into smaller pieces.

  • Prepare a serving bowl, and fill it with the freshly prepared items and complementary items according to your preference.

  • Add the soup and a dash of the lime or lemon juice. Serve hot.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 L water

    • Ground spices (A):

      100 g big red chili

    • 20 g garlic

    • 50 g shallots

    • 10 g red cayenne pepper

    • Seasoning of Aci Meatballs Soup:

      15 g chili powder, optional

    • 10 g salt

    • 10 g sugar

    • 20 g beef powder

    • 2 kaffir limes juice

    • 150 ml cooking oil

    • Tongue Cireng ingredients:

      20 g tapioca flour

    • 5 g garlic paste

    • 3 g salt

    • 3 g chicken stock powder

    • 10 g spring onion, thinly sliced

    • 100 ml water

    • Dry Material:

      200 g tapioca flour

    • Cooking oil 

    • Aci meatballs & mini aci dumplings:

      125 g tapioca flour

    • 125 g wheat flour

    • 2 g white pepper powder

    • 7 g spring onion, thinly sliced

    • 5 g chicken stock powder

    • 3 g salt

    • 150 ml hot water

    • 15 pieces dumpling skin, cut into 2 cm squares

    • Complimentary:

      4 pieces tofu meatballs, fried

    • 20 g spring onion, thinly sliced

    • 19 g chili powder

    • lime or lemon juice

    • 50 g pilus cikur, optional

    Nutrition
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