Ingredients:
1kg minced meat
1kg minced chicken
200g Tapioca flour
1 tsp baking soda
1 tbsp garlic powder
1 tbsp white pepper powder
1 tbsp chicken powder
1 tbsp salt
1 egg white
1 cup ice-cube
Soup base
4 shallot
5 cloves garlic
8 roasted candlenuts
1 tsp salt
1 tsp sugar
1 tsp chicken powder
1 tsp white pepper powder
Directions/Instructions:
- Place all the ingredients in a food processor and blend until it is thoroughly mixed and have a smooth mixture.
- Boil water in a large pot and add a pinch of salt. Make balls with hand and add the meatballs one by one into the simmering water. Use spoons to scoop and shape them.
- When the meatballs start floating, that's when the meatballs are cooked. Scoop the meatballs and set them aside.
- In a blender, blend the shallot, garlic, and roasted candlenuts into a fine paste. Heat a little oil over medium-low heat and saute the paste until fragrance.
- Pour the sauteed paste into the same pot of water, and stir to mix. Then add in the salt, chicken powder, and white pepper. Bring the broth to boil for 3 mins.
- Finally, the bakso is ready to be served.
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