Bakso

Ingredients

• 500 g ground beef
• 100 g tapioca starchSubstitute: cornstarch
• 6 cloves garlic
• 2 whole egg whites
• 2 L beef brothSubstitute: bone broth
• 200 g yellow noodlesSubstitute: egg noodles
• 4 stalks bok choySubstitute: Chinese cabbage
• 3 tbsp fried shallots
• 3 stalks celery

Instructions

1. 1

   Blend ground beef, tapioca starch, minced garlic, egg whites, salt, and pepper in a food processor until very smooth and paste-like.

2. 2

   Refrigerate the mixture 30 minutes for easier shaping.

3. 3

   Bring a pot of water to a gentle simmer. Form meatballs by squeezing the mixture through your fist and scooping with a spoon.

4. 4

   Drop meatballs into the simmering water. Cook until they float, about 5 minutes.

5. 5

   In a separate pot, heat beef broth with crushed garlic until boiling.

6. 6

   Cook noodles and blanch bok choy.

7. 7

   Serve noodles in bowls with meatballs, pour hot broth over, top with fried shallots, sliced celery, and sambal.