Hmmm, suffice to say I will not go back again. I agree with those who gave feedback on their service needing (a lot of) improvement, but disagree with those who said the prices were 'cheap'. What we had was definitely not what I would call value for money (at all). For the same costs, we could have had heaps better Asian food next door.
But anyways, what I did like was the two pieces of bakso (Indonesian meatballs) in their bowl of noodle soup which, by the way, consisted of three mouthfuls of instant noodles in salted water with the two bakso, and about four pieces of Asian greens 😂. So when I got home, I looked up some recipes for that and found their ingredients and methods are not too dissimilar to Chinese bouncy beef meatballs and so decided they were worth giving a try using my KitchenAid Cook Processor. This is the recipe I decided to use for my meatballs. The result was tasty meatballs that had a dense chewy texture which I liked. The Chinese style meatballs usually have a more 'bouncy, crunchy' texture to them.
250 grams minced beef (cold from the fridge)
2 tablespoons fried shallots (*see notes)
1 tablespoon fried garlic (*see notes)
1/2 teaspoon ground white pepper
1 teaspoon salt
50 grams tapioca flour/starch
40 grams ice cubes, roughly crushed
- Bring a large pot of water to a very gentle simmer over medium low heat on the stove.
- Insert MultiBlade into the KACP main bowl.
- Add minced beef, then add all other ingredients on top of meat. Press the Pulse button for 10 seconds to blend the ingredients. Scrape down the sides, and pulse for another 5 seconds until a stiff, smooth paste forms.
- Wear gloves on the hand you will use to form the meatballs as it can get a bit messy. Take a handful of the paste in your hand, and gently squeeze so that a ball of paste forms out between your thumb and forefinger. Then scoop the meatball off with a metal tablespoon, and drop it directly into the pot of barely simmering water. Repeat with remaining paste.
- When all meatballs are floating in the water, bring the water to a slow boil over medium heat. Boil meatballs for a minute until they are fully cooked.
- Meatballs are great served with noodles. Or they can be frozen. To reheat, simply boil in broth or stock or soup until they float, then serve.
- Fried shallots are commercially available in lots of supermarkets, and of course, in Asian groceries. But it is very easy to make your own too if you prefer. Just slice a couple of large brown onions (peeled, of course) thinly. Then heat two cups of neutral flavoured oil (eg, sunflower oil, corn oil, rice bran oil) in a large wok over medium high heat and drop the sliced onions into it. Stir and fry onions until they are a light golden brown, and remove from oil immediately. Drain on paper towels and use as needed. Keep the onion fragrant oil to use in salads or noodles. (Please note that onions must be removed from oil as soon as they are light golden brown as they will continue to brown when cooling).
- Fried garlic is also available commercially, but homemade fried garlic is done the same way as fried shallots, although you can use only about 2 tablespoons oil - and garlic oil is great in salads or noodles as well. For this particular recipe of 1 tablespoon fried garlic, you can use about 3 large cloves of peeled fresh garlic. You can choose to thinly slice the garlic or mince the garlic before sauteing in oil over medium heat (stirring constantly). Remove from oil as soon as garlic turns light golden brown as they also will continue to brown while cooling.