Bakso

Ingredients

• 1 lb ground beef
• 1/3 cup tapioca flour
• 4 garlic cloves, 2 minced and 2 crushed
• 1 egg white
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup ice water
• 6 cups beef stock
• 2 shallots, thinly sliced and fried until crisp
• 4 oz rice vermicelli, soaked
• 2 cups bok choy or Chinese celery, chopped
• 2 tablespoons fried shallots, for serving
• Sliced scallions, for serving
• Sweet soy sauce and sambal, for serving

Before you cook

• Soak the rice vermicelli in warm water for 10 minutes, until soft, then drain.
• Chop the bok choy.

Steps

1. Blend the ground beef, minced garlic, egg white, baking powder, salt, white pepper and ice water in a food processor until it forms a smooth, sticky paste.
2. Gradually work the tapioca flour into the paste by hand until fully combined.
3. Bring a pot of water to a gentle simmer.
4. Scoop the meat paste between two wet spoons to form balls and drop them into the simmering water.
5. Poach the meatballs for 10 minutes, until they float and firm up, then lift them out.
6. Bring the beef stock to a boil in a separate pot with the crushed garlic.
7. Simmer the stock for 10 minutes to infuse the garlic flavor, then season with salt and pepper.
8. Add the cooked meatballs to the stock and simmer for 5 minutes to warm through.
9. Divide the soaked vermicelli and bok choy among serving bowls.
10. Ladle the hot broth and meatballs over the noodles.
11. Top with fried shallots and scallions, and serve with sweet soy sauce and sambal on the side.