Happy Monday!
I hope this week will be awesome for you and for me and the entire human race. Yeah, am stealing Michael Jackson’s words 😁
My youngest caught the cold. Nobody realized that his window was still somewhat open last night, and since he was mostly in front of his PC, the warmth of the screen for sure kinda help, so he didn’t realize it as well even though he was in the room. So for sure, he caught the cold, sneezing and runny nose 😅 Let’s blame the warming temperature. It makes you wanna open window to circulate the fresh air 😁 Bad mom, here, ladies and gents.
For today’s recipe, it’s Indonesian style meatballs, Bakso.
500 g ground chicken
500 g lean ground beef
1 frozen egg white
2 egg whites
1-2 c ice cubes
1 tbsp garlic powder, onion powder, chives, sesame oil
2 tbsp chicken bouillon powder
1 tsp double acting BP
6 tbsp tapioca starch
For Broth:
2 L water
A bunch of green onion
1/2 of an onion
6 garlic
3 candlenut
Chicken bouillon powder, white pepper powder, to taste
MSG, if you like, to taste
For Serving:
Glass noodle, rice noodle, or anytype of noodle you like
Sweet soy sauce (kecap manis)
Lemon juice
Sriracha, if you like
Fried onion
Bring a pot of water to simmer, set stove to lowest mark
In a food processor, mix ground beef and ground chicken to combine, then mix egg whites, followed with ice cubes until it forms a wet mixture
Add in the rest of the ingredients, continue mixing until a nice pinkish fine paste
Shape paste into balls between thumb and forefinger. Scoop and drop into the pot. Repeat steps until all paste turn into meatballs.
Once done, bring to boil until meatballs cooked through
Meanwhile, prepare a bowl of ice water
Once meatballs cooked, spoon them onto ice bath
In a clean pot, make the broth. Turn garlic onion, candlenut into a paste. Pour mixture into the pot, add green onion, bring to boil. Season with the other ingredients
For serving. Place a cooked noodle, add some meatballs, pour in enough broth. Serve with sauces and fried onion, if you like
Enjoy!
Bakso
Ingredients
- 500 g ground chicken
- 500 g lean ground beef
- 1 frozen egg white
- 2 egg whites
- 1-2 c ice cubes
- 1 tbsp garlic powder onion powder, chives, sesame oil
- 2 tbsp chicken bouillon powder
- 1 tsp double acting BP
- 6 tbsp tapioca starch
Broth
- 2 L water
- A bunch of green onion
- 1/2 of an onion
- 6 garlic
- 3 candlenut
- Chicken bouillon powder white pepper powder, to taste
- MSG if you like, to taste
Serving
- Glass noodle rice noodle, or anytype of noodle you like
- Sweet soy sauce kecap manis
- Lemon juice
- Sriracha if you like
- Fried onion
Instructions
- Bring a pot of water to simmer, set stove to lowest mark
- In a food processor, mix ground beef and ground chicken to combine, then mix egg whites, followed with ice cubes until it forms a wet mixture
- Add in the rest of the ingredients, continue mixing until a nice pinkish fine paste
- Shape paste into balls between thumb and forefinger. Scoop and drop into the pot. Repeat steps until all paste turn into meatballs.
- Once done, bring to boil until meatballs cooked through
- Meanwhile, prepare a bowl of ice water
- Once meatballs cooked, spoon them onto ice bath
- In a clean pot, make the broth. Turn garlic onion, candlenut into a paste. Pour mixture into the pot, add green onion, bring to boil. Season with the other ingredients
- For serving. Place a cooked noodle, add some meatballs, pour in enough broth. Serve with sauces and fried onion, if you like
