Today's Recipe From Mac's Cooking Lab

Indonesian Chicken Meatball

Welcome Back to my Cooking Lab!

The other day, I was telling my mom about meatball recipe I tried to make. It was Italian meatball with breadcrumbs instead of tapioca flour. My mom commented that " Indonesian meatball is better" then she showed me the recipe and how to make it.

So, today I am sharing the recipe and the process of making the Indonesian Chicken Meatball. My family serves this during special occasion with noodles and dumplings. But today, we're going to make the easy version of it that you can try making at home.

Ingredients

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• 200gr grinded chicken meat

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• 5 tbsp tapioca flour

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• 1 egg

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• 1/2 tsp salt

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• 1/2 salt pepper

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• chopped scalion

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• Powdered garlic

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Soup

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• leftover dough from the meatball

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• 500 ml water

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• Salt & pepper to taste

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Prepare the minced chicken meat in a bowl.

Add the tapioca flour, salt, garlic powder, and pepper.

Add egg slowly until the batter can be made into a dough. If you get a slightly sticky texture, then you're on the right track.

Put the batter into your hand. Squeeze and then cut it with a spoon. But before that boil 500ml water in a medium heat then transfer the meatball into the bowl.

Wait until the meatball comes to the surface and the water to boil

Strain the meatball and make the soup.

To make the soup, you can use the leftover water and adding some meat into it to enhance the flavor. You can also sprinkle some chopped scallion.

Some notes

• Be generous with the salt but it depends. I like my food with low salt.
• Serve it with dumplings and also tofu, they are the best companion.
• To add more carbohydrate into the soup,use yellow noodles.
• If you still have leftovers from the batter, find a tofu and fill the batter into the tofu. Steam the tofu as the companion of the meatball.
• You can also sprinkle fried onion.
• You can also add some vegetables into the soup.
• You can also use beef but since we only have chicken, we used that. The recipe is also the same.