Meatball Fiesta

You know you're an indigenous Sundanese when you love this savory noodle and meatball soup. Yeah we simply call it: bakso. 

Here goes the recipe:

Meatballs:

250 gr minced beef

4 cloves of garlic, chopped

60 gr tapioca starch

salt and pepper

iced water

Blend minced beef and garlic in a food processor, make it tender. Season with salt and pepper. Add tapioca starch and mix them together by pouring a little amount of iced water. You have to make sure that this meatball dough is mixed in low temperature (that is why we use iced water). Mix well, make dough in ball shape. Boil the meatballs until they float. Take them out.

Basically, your meatballs are done here. You can further-do the meatballs with wheat noodle or rice noodle or mix it with fried rice. But if you want to have original Sundanese taste, i gotta write down the secret.

The key of Sundanese taste of bakso, or meatball soup, lies in its soup. The best soup is made from meat broth, a mixture consist of beef hard bones and marrow bones broth. But since i didn't have bones here, i used meat, beef lard, and a sprinkle of instant meat stock.

Soup:

50 gr beef lard

50 gr beef meat

1 block instant meat stock

1 liter water

1 stick leek, chopped

3 cloves or garlic, ground

salt and pepper

Boil all of the ingredients together, wait until the broth comes out. Remember, take out the broth foam, if you don't do it, it'll make your soup too easy to be musty. 

When your soup is ready, pour it into your favorite bowl. Add meatballs, noodle, bean sprouts, pok-choy, chopped celery, chopped coriander, chopped leek, and fried onion. Eat while it's warm.

Smakelijk eten!