Bakso Meatball

June 05, 2009
Meatball:
350 gr of fresh beef
50 gr sago flour
100 cc of water ice
1 egg
4 cloves garlic
1 / 2 tsp pepper
3 tsp salt

Sauce:
2 liters of water
600 gr knee cattle / beef bones
6 cloves garlic
1 / 2 tsp pepper
Stem leaves 2 onions, sliced
3 tsp salt

Complement:
10 sheets skin, fried
150 gr mi wet yellow
10 know fried, oblique, a little hack
Fried onion
Chili sauce boiled

HOW TO:
1. Create a meatball: garlic, pepper, and salt. Crash meat until smooth. Mixed with sago flour, fine flavor, eggs, and
ice water. Poke while average rock. Take 1 / 3 of dough out to the fields.
2. Boil water, turn off ago. Create a sphere meatball two, one large and one small into water in the stew. Make up.
3. Cooking bakso to soar again, lift.
4. 1 / 3 of dough to put out meatball. Steam briefly.
5. Make sauce: garlic, pepper, and salt. Boil water, bum
bu, and the bones, cook until boiling, filtered. spring onion, lift.
6. Prepare bowls, governance noodles, meatball, and know. spring onion, onion and fries. Serve with boiled and fried.

For: 6 portions

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