Bakso

Ingredients

• 500 g lean ground beef
• 80 g tapioca starch
• 1 piece egg white
• 80 g crushed ice cubes
• 4 cloves garlic
• 1 tsp ground white pepper
• 2 tsp fine salt
• 1 tsp granulated sugar
• 1/2 tsp baking powder
• 1.5 l beef broth
• 2 tbsp neutral oil
• 200 g rice noodles
• 2 pieces bok choy
• 120 g bean sprouts
• 2 sprigs celery stalk
• 4 tbsp fried shallots
• 4 tbsp Indonesian sweet soy sauce (kecap manis)
• to taste sambal oelek
• 1 piece lime

Method

1. Blend the very cold ground beef with the egg white, garlic, salt, sugar, white pepper, and crushed ice until a smooth, sticky, and glossy paste forms.
2. Add the tapioca starch and baking powder, then knead until the mixture resists the spatula and pulls away in an elastic mass.
3. Moisten your hands, squeeze the mixture between your thumb and index finger to form smooth meatballs, and place them on a cold plate as you go.
4. Bring a large pot of water to a gentle simmer, slide the meatballs in, and cook until they float to the surface and become firm and bouncy to the touch.
5. Heat the beef broth with a little garlic sautéed in oil, then maintain a gentle simmer until the aroma is clean and the broth is clear.
6. Prepare the rice noodles according to the package instructions, rinse them briefly so they remain pliable, then blanch the bok choy until bright green but still crisp.
7. Divide the noodles, bok choy, and bean sprouts among warm bowls, then add the well-drained meatballs.
8. Pour the steaming hot broth into the bowls, garnish with sliced celery and fried shallots, and serve with kecap manis, sambal oelek, and lime wedges to adjust the seasoning at the table.

Nutrition

Per serving

Energy

684.8 kcal

Protein

38.29 g

Carbohydrate

66.22 g

Fat

29.47 g

Fibre

3.99 g

Calcium

76.81 mg

Iron

0.59 mg

Magnesium

18.49 mg