Bakso is an Indonesian meatball soup dish usually served with noodles,salted vegetables, tofu, Chinese cabbage, bean sprouts and fried shallots.
- 2 kg beef leg bones
- 500 g beef tendons
- 1/3 cup fried garlic
- 2 large red onion, quartered
- 2 black cardamom pods
- 4 whole cloves
- 1 tbsp sugar
- thumb sized ginger, peeled
- 1 cinnamon stick
- juice of 1 lime
- fish sauce
- freshly ground black pepper
- In a large soup pot add the beef leg bones and tendons, fill it with water just enough to cover everyting then bring to a boil and simmer in medium heat for 15 minutes.
- Drain the pot, rinse the bones, tendons and the pot thoroughly removing all of the scum.
- Place back the bones and tendons together with all of the soup ingredients in the pot, fill it up with water until it completely covers everything. Bring to a boil and simmer in low heat for 3 hours.
- Using a sieve, separate the stock from the solids. Place the reserved stock in a large container then place in the refridgerartor overnight.
- Remove the container from the refrigerator, the fats should have solidified on top. Remove but 10% of the fat then place the soup in a pot together with the meatballs. Bring it to a boil then simmer in low heat until meatballs are cooked.
- Prepare your rice vermicelli according to packet instructions.
- Place noodles in a bowl together with fried tofu and spring onions. Pour hot soup into the bowl together with some meatballs. Top it with fried shallots then serve it with lime juice and spring onions.