Bakso

Name: 牛肉丸汤面（Bakso）
Prep time: 14 min
Cook time: 15 min
Total time: 29 min
Yield: 1 serving
Cuisine: malaysian
Ingredients: 100 g lean beef (cubed, chilled 15 min); 40 g glass noodles (softened); 40 g bean sprouts; 40 g choy sum (cut); 5 g cornstarch; 8 g garlic (minced); 4 g chicken stock cube (~½ cube); 12 g spring onion (chopped); pinch of white pepper; pinch of salt

A leaner take on the Indo-Malay street favourite: springy meatballs made from lean beef bound with just cornstarch and no fat, in a clear broth loaded with veg — one high-protein, low-fat, filling bowl.

343 kcal25g ProteinOne pan

343 kcal↓ saves ~ 105 kcal

Traditional bakso (fatty meatballs, oily broth)≈450 kcal

MakanFit343 kcal

P 25gC 48gF 6gFib 2g

Why it fits your goal

MalaysianThe spice-santan-sambal tradition — we keep the aroma backbone and engineer down only the oil and coconut fat.

Key ingredients

Lean beef topside · 21.6g
Bean sprouts · 1.2g
Choy sum · 0.7g

Prep

min

Cook

min

Serve

Servings

Total · 29 min

Equipment needed:🍲 Pot 🔧 tool_food_processor

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Servings

Protein· 1

100 g lean beef (cubed, chilled 15 min)100g

Carbs· 2

40 g glass noodles (softened)(staple)40g
5 g cornstarch5g

Vegetables· 4

40 g bean sprouts40g
40 g choy sum (cut)40g
8 g garlic (minced)(staple)8g
12 g spring onion (chopped)12g

Spices· 3

4 g chicken stock cube (~½ cube)(staple)4g
pinch of white pepper(staple)1g
pinch of salt(staple)2g

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