Beef Bakso (sis Adz's)

Recipe's preparation

Bakso

1. Mix 1kg minced meat, 2 tbsp fried shallot, 4 tsb fried garlic. 30 sec/ sp 5

2. Add 200g ice cube, 1 tsp baking powder, 4 tsp salt, 2 tsp sugar, 2 tsp white pepper, 8 tbsp tapioca flour, 2 white egg.

Blend 1 min / rev sp 6

3. Let it rest for 10 minutes in the refrigerator.

4. Place blade cover in the mixing bowl. Add 1500 g water and then Bring to boil 8 min/ varoma /sp 1

5. Shape the meatball mixture into a ball shape.
6. Set cooking 15 mins/ varoma / sp 0.5. Add the meatball 1 by 1 into the boiling water. (do not over crowd the bowl). Once the meatballs are afloat, then they are cooked.

7. Repeat step 6 till all the mixture are cooked.

Bakso soup

1. Sautee 30g onions, 30 g garlic, 10 g ginger with 20 g oil. Put away till needed in step 3.

2. Slow cook 600g beef mean and bones. 5 hr/slow cook mode.

3. Add the sauteed ingredents, 2tsp salt, 1/2 tsp pepper, 1/2 tsp black pepper, 1/2 sugar.
4. Cook for another 10 minutes, ready to be served with the bakso meatball, blanced rice virmicelli, bean sprouts, blanced pok choy, and chilli.