Bakso according to Aunt Rita

Ingredients for 4 servings:

• 300 g tartar
• 300 g minced meat
• 1 ½ tsp, leveled cornstarch
• 1 egg(s)
• salt and pepper
• 3 large onions
• Clarified butter
• 2 garlic cloves
• Celery greens, from a large celery bulb, without stems
• 1 stalk(s) leek
• 1 tsp, heaped broth, clear
• 1 tbsp butter
• 15 small peppers, depending on your taste
• 500 g pasta (wedding pasta)
• 1 tbsp ketjap manis
• Soy sauce

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Place the tartar, ground beef, egg, cornstarch, salt, and pepper in a bowl and knead. Then let it marinate. Peel the onions, halve them, and slice them into rings. Add them to a pan with clarified butter and cook over medium heat until translucent and brown. Peel and dice the garlic, then add it to the onions, allowing it to roast and brown well, but do not let it burn. Add the ketjap manis shortly before the end. Instead of adding it to the onions, you can add it to the noodles first. Wash the celery leaves, pat them dry, and roughly chop them. Wash the leek and slice them into thin rings. Cut the chili peppers into small rings. Place the celery, leek, and chili peppers in separate bowls. These will be placed on the table later so everyone can help themselves to as much as they like. Fill a large pot with water and add 1 heaped teaspoon of clear stock and 1 tablespoon of butter. Bring the water to a boil. Now roll the meat mixture into small dumplings, add them to boiling water, and let them simmer for about 15 minutes, but do not let them boil. Boil water for the noodles and cook the noodles according to the instructions. To serve, first place the noodles on plates. Then pour in a little meat broth and add the meatballs. Top with the onions. You can now finish the dish with celery, leeks, chili peppers, and soy sauce, depending on your taste.