INDONESIAN MEAT BALLS (SEMUR DAGING BOLA)

INDONESIAN MEAT BALLS (SEMUR DAGING BOLA) image

Yield 30 meatballs

Number Of Ingredients 10

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some ground beef (about 250 gr)
pearl onion/shallot (about 5 cloves, if not available, substitute with onion, obviously not 5, but about 2 tbsp for the meat, 2 tbsp for the soup afterwards)
garlic (about 3 cloves for the meat, 2 cloves for the soup afterwards)
salt (to taste)
pepper
vegetable oil (about 2 tbsp)
1 whole fresh tomato
ground corriander (1 tsp)
sweet soy sauce/kecap manis (to taste, approximately 3 tbsp - mollases can be use for substitute)
beef broth (5 cups)

Steps:

How to make: 1. Season beef with ground pearl onion, garlic and salt and then ball the ground beef, size depends on however you wish, but for this one I like them to be large, I have big thumbs, so about 2/3 of the thumb is the diameter) 2. Boil the balled beef until the meat is cooked. Set aside the water used for boiling the meat for the broth 3. Ground together some pearl onion, garlic, coriander, and salt, stir fry it in the vegetable oil together with some coarsely chopped tomato 5. Put in the boiled balled beef stir fry together with the spices 6. Add the beef broth to the mix, bring everything to a boil, put in the kecap manis*. I like to add a half cube of beef consome to the mix just to ensure perfection in taste. 7. Let it simmer for 15 minutes. *Unlike other recipes, for this you REALLY need to have the kecap manis. This is one of the dish where this particular sauce cannot be substituted. In desperate alternative, you can use mollases.