Food

Sunday Funday – Ballsy Bakso

Married life has been great, alhamdulillah, and I’ve had a free weekend last week. God knows how precious free weekends are for me, especially since I’m always working on weekends. Between trying to squeeze time for dates with F and whipping up something in the kitchen, I can’t imagine how life would be like with kids in the future. For now, I’m happy with my newlywed life.

I received a PR kit from Kang Kang noodles, which featured some of my usual favourites like the kway teow and hokkien mee as well as some of the products from their new wholewheat range. Blasphemy, I know, but I wanted to give this wholewheat range of noodles a chance, just like how I gave wholewheat pasta a chance many years ago. My imaginary Italian nona would be rolling her eyes to the heavens above, I’m pretty sure. But hey, change is good. So I have to give these new products a chance.

Baksa is traditionally an Indonesian beef broth noodles served with meatballs. The meatballs are usually dense, salty and filled with delicious MSG flavour. I know the world is divided on this magic powder called MSG, but for me, I eat whatever is served on my plate. I don’t add this magic powder to my own cooking.

So since I didn’t want that dense beef balls, I had to resort on making my own. Think of this bakso as Swedish meatballs meets chicken soup. Not exactly the original bakso but this is of course, the Modern Malay Kitchen. Hehehe.

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Ballsy Bakso
Serves 4
Preparation time: 1 hour
Cook time: 20 minutes

Ingredients:

Beef balls:

500g minced beef
125g breadcrumbs
1 teaspoon light soy sauce
1 teaspoon Moroccan Spice Rub (available here)
4 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
Half cube Knorr chicken stock
half teaspoon salt
half teaspoon black pepper
2 tablespoons coriander leaves, chopped

Pureed to a fine paste:
1 medium sized red onion
2 cloves garlic
half inch ginger

Broth:

2 stalks coriander leaves, knotted
2 stalks spring onion, knotted
1 medium sized red onion, minced
2 cloves garlic, minced
2 litres chicken stock (I used Adam Liaw’s method of making chicken stock for this but feel free to cheat your way! Not judging, I promise!)
1 inch ginger, peeled and bruised

Garnish:

2 eggs, boiled for 5 minutes so the yolks are runny
1 carrot, julliened
2 stalks spring onion, chopped
2 stalks coriander, chopped
Sambal kicap (sweet soy sauce and chopped chilli padi)

Method:

  1. Mix all the ingredients together until well combined.
  2. Roll out the meat into small balls and set aside in the fridge until ready to cook.
  3. In a medium sized pot, heat 2 tablespoons of oil.
  4. Add in minced onion and garlic, and saute for about 4 minutes.
  5. Add in spring onion and coriander leaves and ginger.
  6. Add in chicken stock and simmer for 15 minutes on low heat.
  7. In a separate pot, boil water for the meatballs and noodles.
  8. Add meatballs in the boiling water and cook for about 3 minutes. Remove from pot and set aside.
  9. Add noodles and cook for about 3 minutes till the noodles are separated. Drain and set aside till ready to serve.
  10. Heat a heavy bottom pan with oil enough to cover the base.
  11. When oil has heated up, pan fry the meatballs on high heat for about 2 minutes, until the outsides are browned.
  12. Serve while hot with garnishes.
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Food, Lamb

To New Beginnings – Moroccan Lamb Stew

Tomorrow is a new day for me as I begin my journey as a wife and partner to F, my dear husband-to-be. The past ten months has been quite a blur, to be honest – a sudden proposal, a career change, and now an upgrade from the current relationship status. In all honesty, I never thought this day would come. A morose piece back in 2016 saw myself questioning my life, my career and aspirations. As I start a new day tomorrow as a wife, it’s time I revive this site and make my love for food another chance.

This Moroccan Lamb Stew is a personal favourite dish of mine. The guests to my wedding to F would be receiving the harissa mix as a favour, and of course the most practical wedding favour would be a spice mix for my guests to cook with! Cut me some slack with the video cos I haven’t been in front of the camera for a long time.

Alternatively, feel free to save this recipe card and save it to your growing list of IG story recipe cards!

For the harissa:

1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon smoked paprika powder
1 teaspoons ground caraway seeds

For couscous:

2 Cups Boiling Water
2 Cups Couscous
Celery Leaves for Garnish

Method:

  1. Combine flour, salt and pepper on a plate and coat the beef pieces.
  2. Heat olive oil over medium heat in a Dutch oven and brown beef evenly in batches.
  3. Pour off excess drippings.
  4. Sprinkle harissa over the beef.
  5. Add the carrot, garlic, ginger, water and beef stock. Add tomatoes.
  6. Bring to a boil, reduce heat to low, cover and cook to 1 to 1 and a half hours.
  7. Add apricots and cook an additional 15 minutes on the stovetop.
  8. Meanwhile, boil 2 cups of water and mix with couscous.
  9. Stir couscous well and let the mixture sit until all the water is absorbed.
  10. Add in 2 tablespoons of butter and a pinch of salt and stir well.
  11. Serve with couscous and garnish with celery sprigs and serve with harissa.

 

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