Spiced meatball soup (Bakso) from Coconut & Sambal: Recipes from My Indonesian Kitchen (page 72) by Lara Lee

  • spring onions
  • beef brisket
  • beef mince
  • ground coriander
  • ground cumin
  • garlic
  • rice vinegar
  • pak choi
  • chicken stock
  • beef stock
  • kecap manis
  • banana shallots
  • long red chillies
  • white pepper
  • fried shallots
  • sea salt flakes
  • flat rice noodles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on May 20, 2022

    I used gelatin rich broth both venison and chicken. The meatballs are light and delicate in flavor and the combination of coriander and cumin enhances the flavor of the soup. The quality of the broth is important here, as is being careful not to use a salty broth as it reduces considerably. IT is really the condiments that make this soup.

  • bernalgirl on April 14, 2022

    I used a gelatin-rich beef broth and a lighter chicken stock, and doubled the meatballs. The meatballs are light and flavorful, the processing step is worth the time. We enjoyed this soup with the recommended toppings but it would be bland without them. We especially enjoyed the texture of the fried shallots and thinly sliced Chiles along with a good hit of acid, my kids used lime while the adults used a homemade Thai-style chile-infused vinegar.

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