Good Morning!
Another wet morning and cloudy sky we are having. Kinda blah, when this is a daily thing now. The good news, my birdcam finally identified a new species visiting my birdhouse. After awhile kept misidentifying quite a lot, today it finally identified one that is new, but still slightly incorrect. A chickadee finally stopped by 😍 However instead identifying it as black-capped one the birdcam identified it as chestnut-capped 😅 Ah well. At least it did identify it as a chickadee. I take that as a win 🤣
For today’s recipe is quite lengthy it seems, but the end result oh so worth it. A complete bowl of goodness 😊 If only I have the energy to spend that long in the kitchen whenever I make this dish, I would have it every other week, no joke 🤣
1 beef shanks
1/2 kg ground chicken
500-600 g ground beef, partially frozen
2-3 frozen eggwhites
1/3 c ice cubes
1 tbsp each crushed chives, onion powder, garlic powder, sesame oil
2/3 c tapioca starch
2 tbsp chicken bouillon powder
2 tbsp fried French onion
1/3 c ice cubes
1 small onion
5 garlic
3 candlenut
2 tbsp peanut oil
1/4 c water
Tofu puff
Wonton wrapper
A bunch of green onions
2.5 L water (less or more, depending how much broth you’d like to have)
Enough water for boiling shanks
Enough water, seasoned with chicken bouillon powder, garlic powder, onion, powder, to taste, for boiling meatballs
A bowl of icy water
Vegetable oil for frying
For Serving:
Rice noodles
Hot sauce (sambal)
Sweet soy sauce (kecap manis)
Fried onion
Sliced green onion/crushed chives
Lemon juice/white vinegar
Boil beef shanks to remove impurity, dump water rinse clean shanks, and place it into 2.5 L water, for broth
Using a food processor, turn onion, garlic, candlenut into fine paste with the help of oil and water. Saute until fragrant.
Pour onion mixture into beef shanks pot, with a bunch of green onion, bring to boil until beef shanks is cooked through.
Meanwhile let’s make the meat paste!
Using electric processor, mix half of the partially frozen ground beef with ground chicken, frozen eggwhites, and ice cubes
Once mixture smooth, add in more of the ground beef, followed with starch, fried onion and seasoning, plus more ice cubes. Continue processing until smooth again
Spoon some meat paste into Wonton wrapper and deep fried until golden brown set aside
Spoon some of meat paste into tofu puff, steam for at least 30 minutes
Bring a pot of seasoned water to simmer on low heat
Squeeze meat paste between forefinger and thumb, creating a round meatballs, drop them into simmering water. Bring to boil until all meatballs floating. Drop meatballs into icy water
Serve cooked noodle with fried Wonton, steamed tofu, meatballs, lots of broth topped with sauces, fried onion, sliced green onions and a squirt of lemon juice, if you like
Enjoy!
Bakso
Ingredients
- 1 beef shanks
- 1/2 kg ground chicken
- 500-600 g ground beef partially frozen
- 2-3 frozen eggwhites
- 1/3 c ice cubes
- 1 tbsp each crushed chives onion powder, garlic powder, sesame oil
- 2/3 c tapioca starch
- 2 tbsp chicken bouillon powder
- 2 tbsp fried French onion
- 1/3 c ice cubes
- 1 small onion
- 5 garlic
- 3 candlenut
- 2 tbsp peanut oil
- 1/4 c water
- Tofu puff
- Wonton wrapper
- A bunch of green onions
- 2.5 L water less or more, depending how much broth you’d like to have
- Enough water for boiling shanks
- Enough water seasoned with chicken bouillon powder, garlic powder, onion, powder, to taste, for boiling meatballs
- A bowl of icy water
- Vegetable oil for frying
Serving
- Rice noodles
- Hot sauce sambal
- Sweet soy sauce kecap manis
- Fried onion
- Sliced green onion/crushed chives
- Lemon juice/white vinegar
Instructions
- Boil beef shanks to remove impurity, dump water rinse clean shanks, and place it into 2.5 L water, for broth
- Using a food processor, turn onion, garlic, candlenut into fine paste with the help of oil and water. Saute until fragrant.
- Pour onion mixture into beef shanks pot, with a bunch of green onion, bring to boil until beef shanks is cooked through.
- Meanwhile let’s make the meat paste!
- Using electric processor, mix half of the partially frozen ground beef with ground chicken, frozen eggwhites, and ice cubes
- Once mixture smooth, add in more of the ground beef, followed with starch, fried onion and seasoning, plus more ice cubes. Continue processing until smooth again
- Spoon some meat paste into Wonton wrapper and deep fried until golden brown set aside
- Spoon some of meat paste into tofu puff, steam for at least 30 minutes
- Bring a pot of seasoned water to simmer on low heat
- Squeeze meat paste between forefinger and thumb, creating a round meatballs, drop them into simmering water. Bring to boil until all meatballs floating. Drop meatballs into icy water
- Serve cooked noodle with fried Wonton, steamed tofu, meatballs, lots of broth topped with sauces, fried onion, sliced green onions and a squirt of lemon juice, if you like
