Malang meatballs, a typical East Javanese food

 Malang meatball, a favorite street food for everyone

Malang meatball originated in China and was first introduced to Malang by a Chinese-Malaysian immigrant named Tjoen Moesliem in 1939, who opened a meatball stall in Malang City Square. Over time, this dish has evolved with a variety of fillings, including dumplings, tofu, and siomay,

 as well as local flavor adaptations, making it increasingly popular throughout Indonesia. Complete Fillings: The main characteristic of Bakso Malang is its varied fillings, including not only meatballs but also dumplings, siomay, tofu, yellow noodles, rice vermicelli, and bean sprouts.

The distinctive broth is fattier because it is cooked with bones and offal, and is topped with spring onions and fried shallots. Nowadays, many people add lime juice to enhance the aroma and flavor of the broth. Bakso Malang is now available in a variety of protein options, including beef, chicken, fish, and shrimp, as well as vegetarian variations. Many Malang meatball stalls then opened branches outside the city,

 some even expanded abroad. And now various innovations in Malang meatballs have emerged, such as meatballs with children, meatballs filled with cheese, and grilled meatballs, which have further enriched the culinary delights of meatballs in Indonesia.