Bakso (Bakso) — Indonesian Beef Meatball Soup

• 1 kgbeef shin bones
• 2.5 lwater
• 5 clovegarlic (crushed)
• 4large shallots (peeled and halved)
• 3scallions (white and green parts)
• 20 gcelery leaves
• 12 gfine sea salt
• 2 gground white pepper
• 5 ggranulated sugar
• 500 glean beef chuck (very cold, trimmed and diced)
• 75 gtapioca starch
• 120 mlice water
• 20 gfried shallots
• 4 gbaking powder
• 200 gdried egg noodles
• 100 gdried rice vermicelli
• 200 gchoy sum (cut into 5 cm lengths)
• 60 mlkecap manis
• 40 gsambal oelek
• 2limes (cut into wedges)

Instructions

1. 1

   Put the beef bones and water in a large stockpot and bring them slowly to a gentle boil over medium heat. Skim the foam from the surface for 20 minutes so the broth stays clear rather than cloudy.

2. 2

   Add the garlic, shallots, scallions, celery leaves, salt, white pepper, and sugar to the pot. Simmer uncovered over low heat for 90 minutes, keeping the liquid at a quiet bubble and reducing it to roughly 1.8 liters.

3. 3

   Strain the broth through a fine sieve into a clean pot and discard the bones and aromatics. Keep the broth hot at 80 to 85°C while you prepare the meatballs, because boiling too hard can make bakso tough.

4. 4

   Place the cold diced beef, salt, white pepper, sugar, garlic, and fried shallots in a food processor. Process for 60 seconds, then add the tapioca starch, baking powder, and ice water and process for another 90 seconds until the paste is sticky, smooth, and elastic.

5. 5

   Wet your hands with cold water and divide the meat mixture into 30 portions of about 25 g each. Roll each portion into a smooth ball, then drop it directly into the hot broth so the surface sets gently.

6. 6

   Poach the meatballs for 12 minutes at 80 to 85°C until they float and feel springy when pressed with a spoon. Do not let the broth boil rapidly, because a rolling boil can break the meatballs and roughen their texture.

7. 7

   Cook the egg noodles and rice vermicelli separately according to their package timings, then drain them well. Blanch the choy sum in boiling water for 60 seconds, then divide the noodles, greens, meatballs, and hot broth among 6 bowls.

8. 8

   Finish each bowl with fried shallots, celery leaves, and sliced scallions. Serve the kecap manis, sambal oelek, and lime wedges alongside so each diner can season the soup in the Indonesian street-stall style.