This soup can be found almost every where in Indonesia, from street vendors to restaurants and hotels. Needless to say, one bowl is not enough 😉
As I am not a professional meatball makers, mine aren’t so round, but they taste divine 🙂
Beef Balls
400 g ground beef – store bought, if you are grinding yourself, get 500 g beef
4 tbsp tapioca flour (at health food store or Asian stores)
Ice cubes, a lot (at least 4-5 trays)
2 1/2 tsp Hungarian Vegeta seasoning or something similar (available at big grocery stores and or European stores – if not, just salt is fine)
a pinch ground white pepper
1/2 tbsp sugar
1/2 tbsp baking powder (if you can find the double action one, would be better)
2 tbsp vegetable oil
Mix ground beef with tapioca flour and seasoning, then process in blender/food processor into a fine paste. While processing, add in ice cubes and vegetable oil as needed (so your blender/food processor should be the one that is able to crush ice – this is to make sure your motor won’t be too hot and result for the meatballs would be great). This can be done in stages instead all beef as one (depending the size of your food processor)
Once paste is reached, add in the rest of the ingredients, mix well
Bring water to a boil and shape meatballs between your point finger and thumb, scoop it with a spoon. Drop meatballs into boiling water and cook until floating
Prepare a bowl with ice water
Once meatballs are floating, take them out with slotted spoon and drop them into ice water to cool
Take out cooled meatballs with slotted spoon and store in container.
Ice water is to make sure that once meatballs are cooled and stored together, they won’t stick one to another.
Chicken Fat Oil
Your soup will be using 300 g chicken breast. Do buy the ones with skin and bones. Once you skin and deboned the breast, set aside the bone for broth, and fry the skin with 2-3 crushed garlic until fat oil is produced, on medium heat.
Set aside the oil.
Chicken Topping
300 g chicken breast, cubed thinly
3 garlic
5 shallots
1 tsp coriander seeds
3 cm fresh turmeric
3 cm fresh ginger
4 candlenuts (no subs. can be found at Asian stores or online)
Hungarian Vegeta seasoning to taste (or Royco/Masako or even just salt)
3 tbsp sweet soy sauce, Indonesian product preferably (available at Asian store or online, ABC brand is best)
2 tbsp Worcester sauce
Make a fine paste of garlic, shallots, coriander, turmeric, ginger and candle-nuts
Heat 1 tbsp oil and saute chicken until changed in colors
Add in sweet soy sauce and worcester sauce, adjust taste with seasoning/salt
A little water maybe added
Broth
2 L water
1/2 kg chicken bones
a tsp salt
1/2 tsp ground white pepper (or just a pinch)
Bring water to boil, lower heat
Drop in chicken bones and cook until broth is produce
Add in meatballs and adjust taste with salt and white pepper
The Soup
Store bought fried onion, as needed, optional but oh so good on the soup!
2 green onion, thinly sliced
1 package of egg noodle, prepare as directed on the package
Bokchoy, chop/slice and boiled, drain
Cut wonton/spring roll wrapper into quarters and fry (or you can leave them as in, no need to cut, just fry)
Into a serving bowl, spoon 2 tbsp chicken fat oil and sprinkle a little Vegeta seasoning
Add cooked egg noodle and boiled bokchoy
Spoon 2 tbsp chicken topping and a couple of meatballs on noodle
Add sliced green onion
Pour hot broth and serve soup with wonton chips
And if you have fried onion, by all mean, please sprinkle some!
Enjoy 🙂
PS: Indonesians love adding specific meatballs ketchup, additional sweet soy sauce, and hot sauce called sambal for this soup
Mie Ayam Bakso
Ingredients
Beef Balls
- 400 g ground beef – store bought if you are grinding yourself, get 500 g beef
- 4 tbsp tapioca flour at health food store or Asian stores
- Ice cubes a lot (at least 4-5 trays)
- 2 1/2 tsp Hungarian Vegeta seasoning or something similar available at big grocery stores and or European stores – if not, just salt is fine
- a pinch ground white pepper
- 1/2 tbsp sugar
- 1/2 tbsp baking powder if you can find the double action one, would be better
- 2 tbsp vegetable oil
Chicken Fat Oil
- chicken skin and fat
- 2-3 garlic crushed
Chicken Topping
- 300 g chicken breast cubed thinly
- 3 garlic
- 5 shallots
- 1 tsp coriander seeds
- 3 cm fresh turmeric
- 3 cm fresh ginger
- 4 candlenuts no subs. can be found at Asian stores or online
- Hungarian Vegeta seasoning to taste or Royco/Masako or even just salt
- 3 tbsp sweet soy sauce Indonesian product preferably (available at Asian store or online, ABC brand is best)
- 2 tbsp Worcester sauce
Broth
- 2 L water
- 1/2 kg chicken bones
- a tsp salt
- 1/2 tsp ground white pepper or just a pinch
For Serving
- Store bought fried onion as needed, optional but oh so good on the soup!
- 2 green onion thinly sliced
- 1 package of egg noodle prepare as directed on the package
- Bokchoy chop/slice and boiled, drain
- Cut wonton/spring roll wrapper into quarters and fry or you can leave them as in, no need to cut, just fry
Instructions
Beef Balls
- Mix ground beef with tapioca flour and seasoning, then process in blender/food processor into a fine paste. While processing, add in ice cubes and vegetable oil as needed (so your blender/food processor should be the one that is able to crush ice – this is to make sure your motor won’t be too hot and result for the meatballs would be great). This can be done in stages instead all beef as one (depending the size of your food processor)
- Once paste is reached, add in the rest of the ingredients, mix well
- Bring water to a boil and shape meatballs between your point finger and thumb, scoop it with a spoon. Drop meatballs into boiling water and cook until floating
- Prepare a bowl with ice water
- Once meatballs are floating, take them out with slotted spoon and drop them into ice water to cool
- Take out cooled meatballs with slotted spoon and store in container.
- Ice water is to make sure that once meatballs are cooled and stored together, they won’t stick one to another.
Chicken Fat Oil
- Your soup will be using 300 g chicken breast. Do buy the ones with skin. Once you skin the breast, fry the skin with 2-3 crushed garlic until fat oil is produced, on medium heat.
- Set aside the oil.
Chicken Topping
- Make a fine paste of garlic, shallots, coriander, turmeric, ginger and candle-nuts
- Heat 1 tbsp oil and saute chicken until changed in colors
- Add in sweet soy sauce and worcester sauce, adjust taste with seasoning/salt
- A little water maybe added
Broth
- Bring water to boil, lower heat
- Drop in chicken bones and cook until broth is produce
- Add in meatballs and adjust taste with salt and white pepper
Serving The Soup
- Into a serving bowl, spoon 2 tbsp chicken fat oil and sprinkle a little Vegeta seasoning
- Add cooked egg noodle and boiled bokchoy
- Spoon 2 tbsp chicken topping and a couple of meatballs on noodle
- Add sliced green onion
- Pour hot broth and serve soup with wonton chips
- And if you have fried onion, by all mean, please sprinkle some!
- Enjoy 🙂
