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