BAKSO BIHUN KUAH
For some reason, to me, Indonesian meatballs are different than any other meatballs I ever ate. From the texture and the taste are all different. That is why I forced myself to make the meatballs by myself.
And, I found the recipe from NCC. It is good!! The meatballs' texture is a little bit chewy, really reminds me to 'abang bakso' near my home in Jakarta. I made 2 kinds of meatballs, meatball with egg filling and regular meatball. So, I used 3 times recipes from the original recipe.
Now, let's try it....
Bakso Bihun Kuah
750 gr beef leg
300 gr cubed ice
2 tbsps salt (Belzy - if you like salty, you can add another 1 tbsp)
120 gr tapioca flour or sago flour
4 eggs, hard boiled
2 liter boiling water
A half pack rice vermicelli, soak in the water until soft and boiled
A bunch of yu choy (or choy sum), cut and boil
2 tbsps fried shallot
2 tbsps spring onion, sliced
4 cloves garlic, paste it with mortar&pestle
Salt, sugar and pepper, to taste
Chilli sauce (recipe below)
Blend beef and cubed ice in food processor until smooth. Blend in salt until thoroughly mixed, and add in tapioca flour, mix until thoroughly mixed.
In a big bowl, prepare a very cold water.
For regular meatballs, squeeze the meat mixture through your thumb and index fingers, and shape it into ball shape. Or, using 2 spoons and form the meat mixture into ball form. Dump the meatballs everytime you done with the forming.
For meatballs with egg filling, wrap the egg with meat mixture, and shape it into a ball shape. Dump it into cold water.
After you done the forming thingy, boil 2 liter water until boiled. Then, dump all the meatballs into the boiling water, boil them until the meatballs' color changed and they are floating. Season with garlic, salt, sugar and pepper, to taste.
In a serving bowl, put boiled rice vermicelli and yu choy. Pour in the meatballs and the soup. Sprinkle with spring onion and fried shallot. Serve it with chilli sauce
4 cloves garlic
5 - 10 thai chillis or bird's eye chilli
Salt and sugar, to taste
1 piece lime
1 tbsp water
Pound the garlic and thai chilli with mortar & pestle until almost smooth, pound in sugar and salt until mixed. Add in water and squeeze in lime. Ready to serve.