Bakso
Indonesian Meatballs
Servings 0
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