Soto Mie Bakso
To make chicken meatballs:
- 500 g boneless skinless chicken breast
- 5 tbsp + 4 tbsp cold water
- 4 cloves garlic
- 1 tsp salt
- 1/2 tbsp sugar
- 1/4 tsp nutmeg
- 1/2 tsp white pepper
- 1 tsp baking powder
- 2 tbsp corn starch (or tapioca starch)
- 1 tbsp canola or grapeseed oil
To make soup:
- 2 L / 8 cups chicken stock
- 2 cups water
- 2 stalks lemongrass, bruised
- 4 daun salam (Indonesian bay leaves)*
- 2 lime leaves
- 1” ginger, sliced
- 1 tbsp salt
- 1/2 tsp white pepper
- 1 lb wheat noodles, cooked
- Green onion, thinly sliced
- Chinese celery, thinly sliced
- Cabbage, thinly sliced
- Bok choy, quartered or chopped
- Fresh squeeze of lime
- Bean sprouts
- Fresh cilantro
- Fried onions
- Kecap Manis (Indonesian Sweet Soy Sauce)
- Sambal Oelek (Hot Sauce) or your favourite hot sauce
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email firstname.lastname@example.org or call 519 488 0316
One of my favourite things to eat while travelling in Indonesia. While you can find bakso made of beef, lamb, fish and seafood, my preference is chicken. Flavour your bowl with lime, green onion, hot sauce and/or Kecap Manis (thick sweet soy sauce). To me, this dish can be breakfast, lunch, or dinner – even all on the same day!
- Place chicken food processor and purée, slowly adding the 5 tablespoons of cold water a tablespoon at a time, into smooth mixture. Tip into large bowl and fold in garlic, salt, sugar, baking powder, corn starch, spices, oil and remaining 4 tablespoons of cold water. Cover and let chill in the fridge for 30 minutes (up to 2 hours).
- In a large pot, add stock, water, lemongrass, bay leaves, lime leaves, ginger, salt and pepper. Bring to boil, reduce and let simmer for about 20 to 30 mins.
- Drop spoonfuls (about 2 tbsp) of chicken mix into soup and let cook. They should float to the top. Remove once cooked and set aside. Repeat until all meatballs are cooked.
- Remove lemongrass, bay leaves, lime leaves, ginger and discard. Skim any foam that has formed from the meatballs. Season broth with salt to taste.
- Assemble your bowls of noodles and meatballs, ladle soup the contents. Garnish with your ingredients of choice.