🍲 Ingredients:
For the Meatballs:
500g ground beef (lean)
100g tapioca flour
4 cloves garlic, minced
1 tsp salt
1/2 tsp ground white pepper
1 egg
Ice water (as needed)
For the Broth:
2 liters beef stock or water
2 beef bones (optional, for richer broth)
5 cloves garlic, minced and fried until golden
1 tsp ground white pepper
Salt and sugar to taste
Spring onions (chopped, for garnish)
Fried shallots (for topping)
Optional Add-ons:
Boiled egg (halved)
Noodles (vermicelli or yellow noodles)
Tofu filled with meatball mixture
Fried wontons or siomay
👨🍳 Instructions:
1. Make the Meatballs:
In a food processor, blend the beef until smooth. Oke4d
Add garlic, salt, pepper, egg, and tapioca flour. Process again.
Slowly add ice water (about 50–100ml) until the texture is sticky and smooth.
Wet your hands and shape into small balls.
Boil water in a pot and drop the meatballs in. When they float, they’re done. Set aside.
2. Prepare the Broth:
In a large pot, bring beef stock and bones to a boil.
Add fried garlic, pepper, salt, and sugar. Simmer for 30–60 minutes.
Taste and adjust seasoning as needed.
3. Assemble:
In a bowl, place noodles and cooked meatballs.
Pour hot broth over.
Garnish with spring onions, fried shallots, and additional toppings as desired.
🍽️ Tips:
You can freeze leftover meatballs for future use.
For extra flavor, add a splash of soy sauce or chili sauce before serving.
Enjoy your delicious Bakso Solo—a warm hug in a bowl! 😋
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