Bakso

Method

1. 1

   Process cold beef with tapioca, fried garlic, salt and ice until glossy and paste-like.

   💡 Cold is the bounce: warm meat makes crumbly bakso.

2. 2

   Squeeze balls between thumb and finger, scoop with a wet spoon into hot (not boiling) water; they're done when they float.

3. 3

   Heat the stock with celery; cook noodles separately.

4. 4

   Assemble bowls and serve with sambal and a shake of fried shallots.