Cherry & Dennis Recipes
Indonesian Beef Bakso Soup
印尼牛肉丸湯
Recipe overview
Springy homemade beef meatballs, noodles and greens are served in a clear garlic-pepper broth for a comforting Indonesian soup.
01
Ingredients
Main ingredients
- 500 g minced beef
- 1 piece egg
- 5 clove garlic
- 300 g noodles
- 300 g Bok choy or choy sum, optional
Seasoning
- 3 tbsp Potato starch
- 1 tsp white pepper
- 2 tsp salt
- 1 tbsp cooking oil
Stock
- 1500 ml water
Garnish
- 2 stalk spring onion
02
Tools
- knife
- cutting board
- mixing bowl
- measuring cup
- measuring spoons
- stockpot
- saucepan
- skimmer
- ladle
- bowl
03
Steps
Step 1
Chill the beef
Chill minced beef 20 minutes until very cold.
Step 2
Prepare garlic
Mince garlic and divide equally for meatballs and broth.
Step 3
Mix bakso paste
Mix beef, egg, starch, half garlic, 1 tsp salt and pepper until sticky.
Step 4
Shape meatballs
With wet hands shape mixture into 3 cm balls.
Step 5
Poach meatballs
Bring the 1500 ml water to a gentle simmer and poach the meatballs for 8 minutes until floating.
Step 6
Check meatballs
Cut one meatball to confirm a fully cooked centre; remove all meatballs, then strain and reserve the poaching liquid for the broth.
Step 7
Start the broth
Add 1 tablespoon oil to a clean stockpot and sauté the remaining garlic over medium heat for 30 seconds until fragrant.
Step 8
Simmer broth
Pour in the reserved poaching liquid, add the remaining 1 teaspoon salt and simmer for 10 minutes.
Step 9
Cook noodles
Cook noodles separately until tender, drain and divide among bowls.
Step 10
Blanch greens
Blanch greens in broth 2 minutes until just tender.
Step 11
Warm meatballs
Return meatballs to broth for 2 minutes.
Step 12
Assemble soup
Top noodles with greens, meatballs and hot broth; add spring onion.
Common mistakes
- Do not let the steamer or pan run dry; use the stated doneness cue.
Tips
Measure every ingredient before starting and follow the sequence exactly.
