Bakso

Bakso
Meat Balls in clear broth

Street servings of bakso combine several sizes and varieties of meatballs. For simplicity you can find the meatballs ready-made in Asian markets.

Meatball Ingredients:
½ lb beef, fish, or pork, finely ground
2 cloves garlic, crush
1 egg
2 tbs tapioca flour
1 pinch salt and pepper

If ready-meatballs:
2 cups meat broth

The rest:
1 clove garlic, crushed
1 pinch salt and pepper
2 shallots, finely chopped
2 chili peppers, chopped
1 tbs palm sugar
1 cup cooked egg noodles
1 cup bean sprouts
1 tbs fried shallot flakes

• To prepare meatballs: grind the garlic and mix with the meat and egg. Sift in tapioca flour, and add salt and pepper.
• Boil 4 cups of water. Grab a handful of the meat mixture and make a fist, squishing it through your thumb and index finger. Scoop out a spoonful and place in boiling water.
• If using ready-made meatballs, add them with the meat broth to 4 cups boiling water.
• Add the remaining ingredients except fried shallots. Boil for 15 minutes.
• Garnish with bean sprouts and fried onion flakes.