Bakso

Preparing the meatballs:

1. 1Cut the beef into small cubes.
2. 2In a food processor, combine the beef, salt, sugar, pepper, powdered stock, baking powder, fried shallots, and fried garlic.
3. 3Process for about 2 to 3 minutes.
4. 4Add the egg white.
5. 5Process again, then slowly add the ice cubes and blend until smooth.
6. 6Add the sago flour and process one last time until the mixture is smooth.
7. 7Transfer to a bowl and refrigerate for at least 30 minutes.
8. 8In a pot, bring a large amount of water to a simmer.
9. 9Shape meatballs with your hands or using two spoons, then add them to the simmering water.
10. 10When the meatballs rise to the surface, remove them from the pot and set them aside.

For the broth:

1. 11Chop the garlic cloves and cut the ginger into thin slices.
2. 12Sauté the garlic cloves in a pan with a little oil.
3. 13Add the ginger and stir for 1 minute.
4. 14Pour the garlic and ginger into the beef stock.
5. 15Add the spring onions cut in half.
6. 16Add the meatballs and simmer for a few minutes.

To serve:

1. 17In a bowl, place the noodles, the previously boiled choy sum, and the fried shallots, then pour over the broth along with a few meatballs.
2. 18Serve with sambal and kecap manis.