Bakso Babi Wortel Rasa Jamur

Ingredients for 4 servings:

• 200 g minced pork
• 2 tbsp, heaped soup powder for mushroom soup
• 1 tbsp beef broth, instant
• 3 medium-sized garlic cloves
• 20 g carrot(s) (carrot threads)
• 3 tbsp celery leaves, fresh or frozen
• 1 m.-sized eggs
• 1 pinch(s) of sugar
• 2 tbsp tapioca flour
• 4 tbsp palm oil, premium quality
• ½ tsp white pepper
• ½ tsp mace powder
• 1 tsp, heaped sambal (Sambal Belacan 2), see my recipe
• 8 g baking powder
• 40 g glass noodles
• 1 small onion(s), approx. 60 g
• 2 medium-sized garlic cloves
• ½ carrot(s)
• 1 tbsp Celery, chopped
• 3 tbsp palm oil, premium quality
• 1 tsp sesame oil, dark
• 600 g water
• 2 tbsp ketap manis
• 10 g beef broth, instant
• 1 pinch of white pepper
• 1 pinch(s) nutmeg, freshly grated
• e.g. pepper, white
• n. B. Soy sauce, light, special
• e.g. celery leaves
• n. B. Pepper, red, finely chopped
• n. B. fried onions
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Soup with pork dumplings, carrot threads, and mushroom flavor, recipe from Bali, Indonesia

If you can’t get minced pork: Chop the pork into small pieces and freeze. Finely mince the meat in a Moulinex food processor. Set aside in the refrigerator. Crush the garlic cloves. Grate the carrot into short silk threads. Wash the fresh celery leaves, remove the stalks, and roughly chop the leaves. Thaw the frozen product. Crack the egg and whisk it with the sugar. Combine all the sausage meat ingredients in a food processor. Cover and let it rest in the refrigerator for 30 minutes. Meanwhile, for the broth, finely chop the onion. Trim both ends of the garlic cloves, peel them, cut them lengthwise into 4 pieces, and halve them crosswise. Wash and peel the carrot, and grate them crosswise into 5 mm thick slices. Heat a medium-sized pan, add the palm oil, and heat until hot. Add the onions and garlic and roast until translucent. Add the carrots and roast until the onions begin to brown. Add the sesame oil and stir-fry for 1 minute. Deglaze with about 100 ml of water. Transfer to a saucepan with a lid. Add all of the prepared ingredients for the broth, from the remaining water to the nutmeg, and simmer with the lid on for 10 minutes. Take about 100 ml of the broth and soak the glass noodles in it. Cut it crosswise several times with scissors. Remove the dumpling mixture from the refrigerator and mix in the baking powder. Form the dumplings and add them to the broth. When they begin to float to the top, wait a little until they have risen. Remove the finished dumplings from the broth with a slotted spoon and divide them between serving plates. Season the broth to taste. For the noodles, bring the broth to a boil. Add the glass noodles and their broth and cook for 2 minutes until tender. Divide the broth and its contents between serving plates. Garnish and serve hot.