Yung TauFoo Soup

Ingredients:

1 1/4 lb ground beef

1 1/4 lb ground chicken

2 white egg, slightly beaten with 1/4 tsp, to discard the meat aroma

3-4 tbs tapioca starch to achieve more meat texture and lighter meat balls; or

1 1/4 - 1 1/2 cups tapioca starch to achieve heavier meat balls.

2 tsp salt

1 tsp white ground pepper

1 clove fresh garlic, minced

3 gram Accord (an emulsifier to bind nicely the meat mixture)

• If you want smoother texture of meat balls, you can grounded the raw meats once more; otherwise leave it as it is.
• Mix all the ingredients until it bound nicely. You can mix it with your hand or bread hook from your mixer. If the mixture feels slightly dry, add more water.
• Boil 1 pot of water; when its boil reduce the heat until the water is simmering. When everythings ready, create a small ball of meat and put in the boiling water. The meat balls are ready when they're floating.
• Let it cool for a while. The left over meat balls can be stored in freezer.
• Don't discard the baso broth. It can be used for making soup

YUNG TAU FOO
Ingredients:
Boil the beef bone with the meat still attached until it become tender. Combine the beef bone broth with meat balls broth. Give any necessary soup spices and salt to taste. Make it about 1-2 liter broth.
1 chinese eggplant, cut diagonally and deep fried until tender
Deep fried cube tofu

To serve:
In the boiling pot contains broth; put the eggplant, tofu, mushroom, meat balls, kangkung leaves, and bones. Cook for a while until sligthly tender, especially for the kangkung and mushrooms.
In your bowl, serve all the ingredients while still hot. You can add fried onion, chili sauce, and soy sauce to taste.