Meatball ingredients:
500g mince (chicken, fish, pork, or beef)
1/2tsp baking powder
100g tapioca flour
1tsp stock powder of choice (chicken, beef or vegetable)
1/2tsp white pepper
1 egg white (no yolk)
4 cloves garlic
200g crushed ice
Broth/Soup Ingredients
500g chicken bones/beef bones
1 tsp stock powder (chicken or beef)
2 salam leaves (Indonesian bay leaves)
½ tsp salt
¼ tsp white pepper
1 stalk celery
3 gloves garlic (crushed)
Making meatballs:
- Mix and blend all meatball ingredients in a food processor until smooth
- Put blended ingredients into a large bowl.
- Heat up a large pot of water until boiling and turn stove to the lowest flame possible
- Use 2 spoons to shape mixture into a round shape (size up to you) and put into the water. Keep repeating until all mixture are done. Once meatballs are floating, scoop them out from the water and drain to cool down. Excess meatballs can be frozen for later use.
Making broth/soup:
- Put the chicken or beef bones in a medium size pot.
- Add 1 liter of water
- Add other broth ingredients
- Bring the water to boil and cook for around half an hour until water either the water is reduced to 600ml or till the broth is tasty.
Serve with vermicelli noodles, chopped Chinese celery, chopped shallots, a scoop of Bali In A Jar Chilli Paste, fried shallots and kecap manis.
