Bakso

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

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

  1. Blitz the chilled lean beef with half the garlic, the cornstarch, a little salt and white pepper and 2 tbsp ice water in a food processor into a smooth paste.

    Why? Traditional meatballs rely on fat and lots of starch for bounce; here ice water and a touch of cornstarch bind the lean beef into the same springy gel with far less fat.

    Tip: Keep the beef and blade cold so the paste doesn't heat up and turn greasy.

    Next up:Bring 700 ml water to a gentle simmer with the remaining garlic, half a stock cube and white pepper — don't let it boil hard.

  2. Bring 700 ml water to a gentle simmer with the remaining garlic, half a stock cube and white pepper — don't let it boil hard.

    Why? A gentle simmer, not a rolling boil, is key — violent bubbling breaks up the meatballs before they set and clouds the clear broth.

    Next up:Shape the paste into balls with two spoons, slip them into the simmering broth, and cook until they float plus 1 min more (about 5 min).

  3. 5 min · hands-free

    Shape the paste into balls with two spoons, slip them into the simmering broth, and cook until they float plus 1 min more (about 5 min).

    Why? The balls floating means they're cooked through and set; one extra minute ensures the centre is done, and poaching them sweetens the clear broth with real beef flavour.
    Watch out: Don't drop them all in at once or they'll clump — add them in batches.
    05:00

    Next up:Blanch the choy sum and bean sprouts for 30 sec, put the softened glass noodles in a bowl, ladle over the broth with meatballs and veg, and scatter spring onion.

  4. 1 min · hands-free

    Blanch the choy sum and bean sprouts for 30 sec, put the softened glass noodles in a bowl, ladle over the broth with meatballs and veg, and scatter spring onion.

    Why? Adding the veg for the final 30 sec keeps it green and crisp; compared with the street bowl's spoon of oil-shallots and sauce, this doubles the vegetables with almost no oil.

    Tip: For a more Malay touch, serve with a dab of sambal on the side.

    00:30