Bakso daging Sapi

Ingredients for 4 servings:

• 400 g minced beef
• 80 g tapioca flour
• 6 garlic cloves
• 4 spring onions
• 5 shallots
• oil
• Sugar
• pepper
• 250 g mie noodles
• 1 bottle of soy sauce (Kecap manis)
• 1 bottle of chili sauce
• 1 bunch of celery leaves
• 1 ½ liters of beef broth
• 80 g ice cream

Instructions

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

Indonesian noodle soup with beef meatballs

Mix the ground beef with tapioca flour, 3 crushed garlic cloves, 3 teaspoons of salt, 1 teaspoon of sugar, 50g of ice or cold water, and a pinch of pepper thoroughly. Then, blend until smooth, ideally in a blender. If you don’t have a suitable blender, you can also knead the mixture thoroughly by hand. It’s important that the meat mixture is thoroughly smooth. You may need to add a little more water or ice. Scoop out the mixture with a spoon and form it into equal-sized balls about 3cm in diameter. Dice the shallots or onions and fry them in a little oil and sugar until they resemble fried onions. Cook the bakso balls in about 1.5 liters of beef broth over low heat until they float to the surface after about 15 minutes. Remove with a ladle. Cook the noodles according to the instructions until tender and drain. Crush 3 cloves of garlic with 1 teaspoon of salt, 0.5 teaspoon of pepper, a pinch of nutmeg, and 0.5 teaspoon of sugar. Briefly fry in 2 tablespoons of oil until lightly browned. Deglaze with the beef broth and simmer gently for about 10 minutes. Add the meatballs 5 minutes before the end of the cooking time. Wash the spring onions and slice them into small rings. Wash and chop the celery leaves. Transfer the noodles to bowls, add the meatballs and broth, then add the spring onion rings, chopped celery leaves, and fried onions. Everyone can season their soup as they wish with the kecap manis and spicy chili sauce served with it.