Experience the rich flavors of Indonesian bakso, featuring tender noodles and flavorful beef meatballs in a savory homemade broth, garnished with fresh herbs and spicy sambal.
Prepare the noodles and cellophane noodles by placing them in boiling chicken broth with a little oil. Cook until tender and fully expanded, then remove and drain.
Cook the cellophane noodles the same way as the regular noodles: boil in chicken broth with some oil until soft and expanded, then rinse and drain.
For the soup, bring water to a boil and add bones. Simmer until the bones and meat are fully cooked.
Remove some of the fat from the broth to keep the soup clear and prevent any unpleasant odors, then turn off the heat.
Heat oil in a pan and sauté the ground ingredients for the bakso seasoning. You can start by frying garlic and nutmeg, then grind them together with white pepper and ginger before adding to the soup. Alternatively, grind all the ingredients first, then fry them until golden—choose whichever method you prefer.
Once the bakso seasoning is fragrant and golden, turn off the heat and pour it into the broth. Add water and bring the mixture back to a boil.
After boiling, add the bakso flavor enhancer as a substitute for Royco seasoning, such as beef bouillon powder.
Add the bakso meatballs and cook until the soup boils again.
Stir in chopped spring onions and salt to taste.
Prepare the sambal by cooking the ingredients, then mix them with vinegar and salt.