Soup

Bakso

Springy beef meatballs made from a very cold meat emulsion with tapioca and served in clear broth with rice noodles.

What you’ll need

• ground beef: 900 g
• tapioca starch: 120 g
• egg white: 1 pc
• beef stock: 1800 ml
• rice noodles: 350 g
• soy sauce: 50 ml
• spring onions: 100 g
• garlic: 18 g
• ice water: 100 ml
• salt: 15 g
• black pepper: 3 g

How to make it

1. Chill the food processor bowl and blade for 15 minutes. Keep the beef, egg white, and ice water very cold throughout mixing.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.