Bakso (Indonesian Meatball Soup)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine ground beef, tapioca flour, egg white, ice water, garlic powder, white pepper, and salt in a large bowl.

   Ca. 5 min.

   Kokkens note: Ensure all ingredients are well combined for a smooth meatball texture.

2. 2

   Mix thoroughly by hand or with a stand mixer until the mixture is very pasty and sticky, about 10-15 minutes.

   Ca. 15 min.

   Kokkens note: The longer you mix, the bouncier your meatballs will be.

3. 3

   Bring a large pot of water to a gentle simmer (not boiling).

   Ca. 5 min.

   Kokkens note: Too high a heat can make the meatballs tough or cause them to break apart.

4. 4

   Using wet hands or two spoons, form the meat mixture into small, golf-ball-sized meatballs and carefully drop them into the simmering water.

   Ca. 10 min.

   Kokkens note: Keep your hands wet to prevent the mixture from sticking.

5. 5

   Cook the meatballs for about 15-20 minutes, or until they float to the surface and are cooked through.

   Ca. 20 min.

   Kokkens note: You can cut one open to check if it's cooked all the way through.

6. 6

   Remove the cooked meatballs from the water and set aside.

   Ca. 2 min.

7. 7

   In a separate large pot, combine beef broth, white onion, garlic, ginger, and soy sauce.

   Ca. 2 min.

8. 8

   Bring the broth to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to meld.

   Ca. 20 min.

   Kokkens note: Skim any foam from the surface of the broth for a clearer soup.

9. 9

   While the broth simmers, prepare the rice vermicelli and yellow noodles according to package directions.

   Ca. 10 min.

   Kokkens note: Do not overcook the noodles; they should still have a slight bite.

10. 10

    Blanch the bok choy in boiling water for 1-2 minutes until tender-crisp, then drain.

    Ca. 2 min.

    Kokkens note: You can use the same water used for cooking the noodles.

11. 11

    To serve, place a portion of cooked rice vermicelli and yellow noodles in individual bowls.

    Ca. 1 min.

12. 12

    Add several meatballs and some blanched bok choy to each bowl.

    Ca. 1 min.

13. 13

    Ladle the hot broth over the noodles, meatballs, and bok choy.

    Ca. 1 min.

14. 14

    Garnish with fried shallots, thinly sliced celery (if using), chopped scallion, and a spoonful of chili sauce (if desired).

    Ca. 1 min.