Stock ingredients

  • 1 bone marrow
  • 1 liter water
  • 5 pieces shallot, fried
  • 3 cloves garlic, fried
  • 1 leek, fried

Bakso ingredients

  • 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

Siew Mai

  • Wonton wrapper
  • Bakso mixture

Other ingredients

  • 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.
1 hour
2 - 4 portions