Bakso

Ingredients11

• ground beef500 g
• tapioca flour80 g
• ice cubes100 g
• garlic4 cloves
• salt2 tsp
• white pepper1 tsp
• beef broth1.5 L
• yellow wheat noodles300 g
• bok choy200 g
• green onions3
• fried shallots3 tbsp

Method

1. Mince the garlic finely. Pulse the ground beef with ice cubes, garlic, 1 tsp salt, and white pepper until smooth and sticky.
2. Mix in the tapioca flour until fully incorporated and the paste is elastic.
3. Wet your hands and form the paste into small balls about 3 cm wide.
4. Bring the beef broth to a simmer with the remaining salt. Drop in the meatballs and cook until they float and are firm, about 10 minutes.
5. Cook the noodles separately until tender, then drain.
6. Add bok choy to the broth for 1–2 minutes until just wilted.
7. Divide noodles among bowls, ladle over broth and meatballs, and top with sliced green onions and fried shallots.