Ingredients
Vein meatballs;
250 gr beef (choose fatty and slightly muscled, cut into pieces)
100 gr ice cubes, coarsely crushed
1 egg white
7 tbsp sago flour
2 tbsp fried garlic
1 tbsp fried red onion
1 tsp pepper
Salt to taste
gravy ingredients;
2 liters of water used to boil meatballs
1 tsp mushroom broth
1 clove of red onion
1 clove of garlic
Pepper/sugar/salt to taste
Sufficient pieces of scallions & celery
Complementary;
Enough yellow noodles and vermicelli
Sufficient raw red chili
A pinch of lime (can be replaced with vinegar)
Step
Prepare a food processor. Add the pieces of meat and ice cubes. Puree.
Then add the sago flour, pepper, salt, egg whites, garlic and fried shallots into the ground beef that is still in the food processor, puree again until really soft and evenly distributed. I think the texture is like in the video (sorry for the amateur video??)
Then prepare water to boil, cook until boiling. If the water is boiling, round the meatballs, boil until they float. Remove and immediately drain and put into a basin of cold water / ice cubes. The goal is for the meatballs to be chewy.
Meatball sauce: boil the water used to boil the beef meatballs earlier. Parallel sauteed the coarsely chopped onion and garlic. Pour the stir-fry into the boiling broth. Then give the mushroom broth, salt, pepper.
Taste correction.
Settlement; prepare a bowl, fill it with yellow noodles and vermicelli. Flush with vein meatballs that are simmered with gravy. Then sprinkle with fried onions, chopped scallions and celery. Serve while hot with raw chili sauce.
Hopefully useful, good luck ??