Bakso Malang

Step 1

Combine 1 pound ground beef, 1 minced shallot, 2 minced garlic cloves, 3 tablespoons tapioca starch, and a pinch each of salt and white pepper in a bowl; mix gently with your hands until just combined, without overworking.

Step 2

Wet your hands with cool water, then roll the mixture into balls the size of walnuts (about 1.5 inches across), placing each one on a plate.

Step 3

Cut 2 medium potatoes lengthwise in half, then lay each half flat and slice crosswise into 1/2-inch-thick half-moons.

Step 4

Pour 8 cups beef stock into a large pot and bring to a boil over high heat — you'll see large bubbles rolling rapidly across the surface, about 8 minutes.

Step 5

Carefully lower each meatball into the boiling broth using a spoon; once all are in, reduce heat to medium and let them simmer for 5 minutes until they rise to the surface.

Step 6

Add the potato slices to the broth and continue simmering over medium heat for 12–15 minutes until the potatoes are fork-tender.

Step 7

Taste the broth and add salt and white pepper to your preference — it should taste savory and warming, not bland.

Step 8

Ladle the meatballs, potatoes, and broth into four bowls, dividing evenly and filling each bowl about three-quarters full.

Step 9

Scatter 3 tablespoons fried shallots evenly over the surface of all four bowls — they'll float on top and add crunch.

Step 10

Sprinkle 0.25 cup fresh cilantro over the bowls and serve immediately while the broth is still steaming.