300 g ground beef
30 g onions, roughly chopped
50 g bread flour
1 tsp salt
½ tsp white pepper
½ tsp beef powder
1 tbsp tapioca flour
Coconut Milk Soup:
65 ml thick coconut milk
6 cloves shallots
2 cloves garlic
10 g turmeric
4 g coriander
30 ml cooking oil (for sauteing)
1 L water
3 g salt
8 g sugar
10 g chicken powder
In a bowl, add ground beef, onions, egg, flour, salt, beef powder, white pepper and tapioca flour. Combine well.
Take about 38 g of meat batter and shape it into a ball.
Preheat the oven at 130 degrees and bake the meatballs for about 20 minutes and set aside.
In a blender, add shallots, candlenut, garlic, turmeric, coriander and 50ml of water. Blend well.
In a pan over medium heat, sauté the blended spices with some oil for about 5 minutes.
Add water, coconut milk, salt, sugar and chicken powder.
Simmer for 20 minutes and remove from heat.
For a spicier kick, add chili powder.
In a serving bowl, transfer the meatballs and pour the coconut broth over.
Garnish with fried shallots and serve.