Bakso

1. Blitz the very cold ground beef in a food processor with the garlic, two of the shallots, the egg, white pepper, baking powder and about 1.5 teaspoons salt until it forms a smooth, sticky paste, then pulse in the tapioca starch a little at a time until the mixture turns pale and springy.
2. Bring a large pot of water to a bare simmer rather than a rolling boil, and with a wet hand squeeze portions of the paste between thumb and forefinger to form balls, scooping each one off with an oiled spoon and lowering it straight into the water.
3. Poach the meatballs for 8 to 10 minutes until they float and feel firm, confirming they are cooked through with no pink centre, then lift them out with a slotted spoon and set aside.
4. Build the broth by simmering the beef stock with the remaining sliced shallot, a pinch of white pepper and salt to taste for about 15 minutes, then return the cooked meatballs to the pot to warm through.
5. Cook the egg noodles in boiling water for 2 to 3 minutes until just tender, and blanch the bean sprouts for about 30 seconds, then drain both well.
6. Divide the noodles and sprouts among four deep bowls, ladle over the hot broth and several meatballs each, and finish with sliced scallions, fried shallots and a drizzle of kecap manis, serving sambal on the side.

You'll use: Large pot · Saucepan · Food processor