Nonya dumpling soup – Bakso Babi-Udang

Ingredients for 4 servings:

• 130 g minced pork
• 100 g shrimp(s), raw, peeled, without tail, approx. 13 cm, frozen
• 30 g celery leaves
• 1 pepper, red, long, fresh, mild
• 40 g carrot(s)
• 3 tsp shrimp flour
• 1 tsp, levelled umami seasoning, ground
• 2 pinches of nutmeg, freshly grated
• 1 tbsp egg white
• 1 tsp, heaped baking powder
• 150 g white beer radish(s)
• 20 g ginger
• 2 m.-tall Kailan (Chinese broccoli)
• 60 g pineapple pieces (can)
• 700 g water
• 100 g pineapple juice (can)
• 4 tbsp rice wine vinegar, clear
• 1 tbsp, heaped sugar, fine
• 12 g vegetable stock powder
• 4 tbsp fish sauce
• 6 g Asian shrimp paste (Terasi Udang)
• 4 tbsp fried onions
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A sweet, sour, and spicy soup with tender dumplings, pineapple, and radish strips. Recipe from Bali, Indonesia.

Thaw the minced pork and shrimp. Cut the shrimp into small pieces. Pick the leaves off the washed celery and roughly chop them. Remove the stalk from the washed bell pepper, halve it lengthwise, and remove the seeds and light-colored partitions. Cut the halves into small cubes. Dice the washed and peeled carrot. Mix all of the ingredients for the dumplings in a bowl until smooth. Let it mature, covered, for 30 minutes. In the meantime, for the fillings, wash and peel the beer radish, then cut it into 4 x 4 x 30 mm sticks. Peel the washed ginger and cut it into thin slices across the grain, then chop them finely. Wash the fresh kailan and separate the leaves from the stems. Trim 1 cm off the bottom of the stems. Peel the area from the 3rd leaf down and cut it crosswise into approximately 6 mm thick slices. Separate the thin leaf stalks from the leaves along the midrib and roughly chop the leaves. Cut the leaf stalks crosswise into approximately 3 cm long pieces and discard the midribs. Drain the pineapple pieces well and halve them lengthwise. To make the broth, bring the water to a boil with the pineapple juice and rice wine vinegar. Dissolve the sugar, vegetable stock and fish sauce in it. Crumble the shrimp paste and mix into the broth. Add the garnishes to the broth. Scoop out the sausage meat with a tablespoon, form a dumpling about 3 cm in size and drop it into the simmering broth. Once all the sausage meat has been used up, simmer for another 2 minutes. Season the finished soup with salt and freshly ground black pepper and divide between serving bowls. Place the fried onions in the center, garnish with flowers and leaves if desired, serve and enjoy.