Kentang Ball Soup

Ingredients (A)

1kg potatoes ~ peeled, cubed, fried & mashed

Season salt + pepper + chicken powder

Ingredients (B)

300-400g ground beef

2 cloves garlic ~ minced

1 onion ~ cut cubed

1 tbsp meat curry powder

1 carrot ~ cut cubed

Salt & pepper to taste

Ingredients (C)

1 tbsp sweet soy sauce (Kicap manis)

1 tbsp tomato sauce

1 yellow onion ~ julienne/sliced thinly

2 cloves garlic ~ mined

2cm ginger ~ bruised

Spices (1 cinnamon / 2 cardamom / 2 star anise / 3 cloves)

5-6 cups water

3 cubes beef / chicken knorr

Salt & pepper to taste

Garnish

Cucumber ~ sliced thinly

Spring onions ~ chopped

Coriander ~ chopped

Fried shallots

Spicy soy sauce (refer to Mee Bakso’s spicy sauce)

Direction:

Heat large frying pan with some oil, sauté garlic, onion until fragrant.  Add ground beef & carrots, cook till the carrot is soft.  Add the meat curry powder & still well.  Season with salt & pepper & mix well.  Leave it aside to cool.

In a pot, sauté the onion, garlic, ginger & spices in the oil until the onion is translucent about 5-10 mins.  Add water, sweet soy sauce, tomato sauce, black pepper & cubes beef knorr.   Add salt to taste if necessary.  Boil on medium-low heat.

For the potato balls ~ mix all the ingredients together.  Take some mashed potatoes & flatten on the palm.  Scooped some of the filling & put in the middle; then shaped the mashed potato into balls.  Dipped in the beaten egg & corn flour & back into the egg; then fry in hot oil till golden.  Drain the fried balls with kitchen paper towel.

Place fried potato balls in soup bowls & cover with hot boiling soup.  Garnish with cucumber, spring onions, coriander & fried shallots with the side spicy soy sauce.