BAKSO IKAN PAK LONG HD

Fish balls are a common food in southern China, Hong Kong, Macau, Southeast Asia and overseas Chinese communities made from "fish paste" (otherwise known as Chinese: 魚漿; pinyin: yújiāng; Jyutping: jyu4 zoeng1). They are also common in Nordic countries, where they are usually made from cod or haddock. There are two variants of fish balls, each differing in their textures, production method, and primary regions of production: For East Asian fishballs, the fish are either shredded, coarsely ground, or even pounded. The fish then undergoes prolonged mixing with added salt until a smooth texture is attained. This technique, similar to the process of making surimi, uncoils and stretches previously wound and tangled protein strands in the fish, which produces a food with firm "bouncy" textures. Scandinavian fish balls are made of completely pureed fish, milk and potato flour (or potato starch), and shaped without additional processing, which produces a softer textured food. In Indonesia, fish balls are called bakso ikan (fish bakso). The most popular bakso are made of beef, but fish bakso is also available, served with tofu and fish otak-otak in clear broth soup as tahu kok, or thinly sliced as additional ingredients in mie goreng, kwetiau goreng, and cap cai. A similar dish made of fish is called pempek.