Bakso

Method

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1. Put the beef bones, water, onion, garlic, ginger, celery, salt and pepper in a large pot. Bring to the boil, skim off the scum, then simmer gently, partly covered, for 60 minutes.

   Mark done Start 60 min timer

2. Meanwhile, put the cold mince, ice, garlic, salt, pepper and baking powder in a food processor and process for 1 minute, until sticky and smooth. Add the egg white and tapioca starch and pulse for 30 seconds, until combined.

   Mark done Start 1 min timer

3. Poach a teaspoon of the mixture in barely simmering water for 2 minutes, then taste it and adjust the salt in the rest.

   Mark done Start 2 min timer

4. Bring a wide pan of water to a gentle simmer. With wet hands, shape the mixture into 20 balls about 4 cm across, dropping each one into the water. Poach in batches for 5 to 6 minutes, until they float, then lift out with a slotted spoon.

   Mark done Start 5 min timer

5. Strain the broth into a clean pot, discarding the bones and vegetables. Season to taste and keep it hot.

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6. Heat the oil in a frying pan over medium-high heat and fry the tofu for 5 minutes, turning, until golden on all sides.

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7. Cook the noodles as the packet says, drain and divide among four bowls.

   Mark done

8. Warm the meatballs in the hot broth for 2 minutes. Add them to the bowls with the tofu and eggs, ladle over the broth and top with the fried shallots, spring onions and celery leaves. Serve with sambal and kecap manis.

   Mark done Start 2 min timer

Chef’s Tips

• Keep everything cold. Very cold mince and ice give the tight, springy texture. Warm meat makes soft, crumbly meatballs.
• Poach the meatballs in water that is barely simmering. A hard boil makes them split and turn rubbery.
• Test a spoonful of the mixture before shaping the rest. It is the only way to check the seasoning of a raw meatball.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Sambal oelek
• Sweet soy sauce
• Prawn crackers

Storage & Reheating

Keep the meatballs and broth separately in the fridge up to 3 days. Freeze the cooked meatballs for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.