Tuesday, 15 June 2010

Mee Bakso

Serves 2-3


1 packet of beefballs

250 grams of beef ribs

1-2 cube of beef stock

3 - 4 cloves garlic (crushed)

2 stalks of spring onions (chopped finely)

2 sticks of celery (chopped finely)

2 tablespoons of white pepper

3 tablespoons of fried shallot (soup & garnish)

4 stalks of bak choy (remove ends)

1 packet of egg noodles

1000 ml water


3 tablespoons vegetable oil


Indonesian chili sauce

Sweet soya sauce


1. Prepare beefballs by making a shallow cross on one side of each.

This is to make it fluff up nicely when it cooked.

2. Heat oil in a medium pot, brown garlic and beef

ribs together till brown.

Make sure you dont burnt the garlic.

3. Then add in the spring onions, celery and beef cubes.

Stir well till all ingredients turn soft and transparent.

4. Gently pour in the water and half of the

fried shallots then season well with salt and pepper.
Simmer for 30 mins.

5. Add in the beef balls, cook for 5-7 mins

till all floats. Set aside.

6. To cook noodles you can just boil in

water for 5 mins over high heat.

Drain and run with cold water and set aside.

7. Just before serving, heat up soup and

blanch bak choy in the beef ball soup for 1 min.

8. To serve place a portion off noodles in a bowl scoop soup and beefballs and garnish with bak choy, the remaining fried shallots and to add more flavour a teaspoon of chili sauce and soya sauce. Serve hot.

1 comment:

  1. That looks really good Nameera.I will have to give it a try.I thought Bakso is really complicated to make but your bakso pic makes it really tempting not to give it atry.