Ingredients with Measurements:
- 500g ground beef
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 egg
- 2 tbsp tapioca flour
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1L beef broth
- 200g dried egg noodles
- 1 carrot, julienned
- 1/2 cabbage, shredded
- 1/2 cup chopped scallions
- 1/4 cup fried shallots
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, garlic, salt, pepper, egg, tapioca flour, soy sauce, oyster sauce, and sesame oil. Mix well.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. In a large pot, bring beef broth to a boil. Add the meatballs and cook for 10-15 minutes, or until fully cooked.
4. Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
5. In a separate pot, blanch the carrot and cabbage for 1-2 minutes, or until slightly softened. Drain and set aside.
6. To serve, divide the cooked noodles, blanched vegetables, and meatballs among serving bowls. Ladle the hot broth over the top.
7. Garnish with chopped scallions and fried shallots.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
5. Temperature:
- Boiling
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 18g
- Cholesterol: 120mg
- Sodium: 1700mg
- Total carbohydrates: 37g
- Dietary fiber: 4g
- Sugars: 6g
- Protein: 35g
Substitutions for ingredients:
- Ground chicken or pork can be used instead of beef.
- Cornstarch can be used instead of tapioca flour.
- Shredded lettuce or spinach can be used instead of cabbage.
Variations:
- Add sliced mushrooms to the broth for extra flavor.
- Use udon noodles instead of egg noodles.
- Add sliced chili peppers for a spicy kick.
Tips and tricks:
- Make sure to mix the meatball mixture well to ensure even seasoning.
- To save time, use pre-shredded cabbage and pre-chopped scallions.
- For a richer broth, add a few slices of ginger and a star anise to the beef broth.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with chopsticks and soup spoons.
Garnishes:
- Chopped scallions and fried shallots.
Pairings:
- Serve with a side of steamed rice or a crusty baguette.
Suggested side dishes:
- Steamed vegetables or a simple green salad.
Troubleshooting advice:
- If the meatballs are falling apart, add more tapioca flour to the mixture.
Food safety advice:
- Make sure to cook the meatballs thoroughly to prevent foodborne illness.
Food history:
- Bakso is a popular Indonesian meatball soup that is typically served with noodles and vegetables.
Flavor profiles:
- Savory, umami, slightly sweet.
Serving suggestions:
- Serve hot as a comforting and filling meal.
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Region: Indonesian