- 1 bone marrow
- 1 liter water
- 5 pieces shallot, fried
- 3 cloves garlic, fried
- 1 leek, fried
- 1 cup beef roughly cut
- 2 tablespoons tapioca flour
- 1 teaspoon salt
- ½ teaspoon white pepper powder
- ½ cup ice
Tofu with minced beef
- 1 tofu, cut into triangle shape
- Bakso mixture
- Wonton wrapper
- Bakso mixture
- 1 bundle egg noodle
- 2 pieces green shallot, sliced
- 1 stalk Asian celery, sliced
- 1 teaspoon fried shallot
- Heat the water in a pan, add in the bone marrow and boil to take out all the impurity so the stock becomes clear.
- Meanwhile roughly pound fried shallot, fried garlic and fried leek in a mortar and pestle and add into the pan.
- Simmer the stock for 3 – 4 hours.
- To make bakso, finely blend beef, tapioca flour, ice, salt and white pepper.
- Transfer beef mixture into a bowl and prepare a pot with boiling water.
- Take a spoon, spoon your beef mixture by squeezing it back through your hand and plung the bakso into the boiling water.
- Set some beef mixture aside as tofu and siew mai filling.
- Meanwhile while waiting for the bakso to cook, prepare your tofu by slicing the middle of the tofu and fill with beef mixture.
- Also take a piece of wonton wrapper and put beef mixture in the center and wrap into siew mai shape.
- Then steam tofu and siew mai for 10 minutes.
- Check your bakso, once it floats it’s ready.
- Put bakso, minced beef tofu, siew mai and egg noodle in a bowl and pour the stock over, sprinkle with sliced green shallot, chopped Asian celery and fried shallot.
- Served with chilli sambal.
2 - 4 portions