Bakso (meatball soup)

One of Indonesia's most popular street foods: springy, smooth beef meatballs in a clear, garlicky broth with noodles. Vendors announce their arrival from carts, tapping a signal as they go.

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Method

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1. Process the minced beef with the ice cubes, garlic, salt, pepper and sugar in a food processor for 2-3 minutes until smooth, then add the egg white and starch and process for 1 more minute until a smooth, springy mixture forms. ⏱ Timer: 2 min
2. Heat water in a pot until just barely simmering (it should not boil hard).
3. With wet hands or two spoons, shape into walnut-sized balls and drop into the hot water. Once they float to the top, cook for 3 more minutes, then remove.
4. Bring the stock to the boil with the fried garlic, season with fish sauce, salt and pepper, add the meatballs and Chinese cabbage, and cook for 3 minutes. ⏱ Timer: 3 min
5. Put noodles in the bowls, ladle over the soup with the meatballs, and sprinkle with spring onion, celery leaves and fried shallots.
6. Serve with sambal and sweet soy sauce, so everyone can season to taste.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The ice and long processing give the characteristic springy texture; keep the mixture cold at all times.
• Cooked meatballs can be frozen and reheated directly in hot soup.

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