Mie Bakso

Indonesian dish of savory beef meatballs and noodles served in a clear, hot broth.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Blanch beef bones.

Step 2

Drain and rinse bones. Replace in pot and add water.

Step 3

Add garlic, salt, pepper, ginger, beef stock, fried shallots, celery, spring onion, palm sugar, star anise & cloves to pot and bring to boil.

Step 4

Cover pot and simmer for 2h.

Step 5

Pat the beef dry, trim and cut into cubes.

Step 6

Add the beef trimmings to the simmering broth.

Step 7

Add the beef, salt, sugar, pepper, fried shallots, fried garlic, beef stock and baking powder to a food processor and blend for 3 minutes.

Step 8

Add the egg white, then slowly add the ice cubes while blending.

Step 9

Add tapioca flour and blend until smooth.

Step 10

Transfer to a bowl and place in the fridge and keep for 30' to 2h.

Step 11

Blanch choy sum in simmering water for 1''. Take out and set aside.

Step 12

Cook both types of noodles according to instructions, one after another. Strain and set aside.

Step 13

Form meatballs of 1'' diameter, either with your wet hand and a wet spoon, or with two wet spoons. Place in a bowl with hot water.

Step 14

Strain broth and readd to pot. Heat up until boiling.

Step 15

Add meatballs to broth and cook until all meatballs rose to the surface.

Step 16

Add noodles, meatballs, broth, choy sum, fried shallots, chili, spring onion, kecap manis and sambal oelek in each bowl and serve.