Mie bakso

Mie bakso
Prepare ingredients.
Put 2-3 liters of water into a cooking pot.
Add 500 grams of beef bones.
Bring to a boil.
Skim off the foam that rises to the top.
Add 1-1,5 tablespoon of salt.
Reduce heat to medium.
Continue simmering.
Chop 2-4 garlic cloves ...
... finely.
Melt 1 tablespoon of butter in a pan.
Put the chopped garlic into the hot melted butter.
Fry until chopped garlic starts to get fragrant.
Transfer to the simmering beef bones.
Mix in briefly and continue simmering.
Add 500-700 grams baso.
Continue simmering.
Put 1 liter of water into an other pot and bring to a boil.
Put 150 gram of rice noodles into the boiling water.
Cook the noodle for 2-3 minutes or until al dente.
Pour them into a colander to drain the hot water.
Chop 1 bund of scallion (or chives) finely.
Put aside.
Wash 500 grams of bok choy under cold water. Scrub off any remaining dirt, using a vegetable brush, until the stems and leaves are clean.
Cut and separate the leaves from the stems with a sharp knife, making two piles.
Put the leaves into the boiling broth.
Simmer for 2-3 minutes.
Remove the leaves from heat.
Transfer to a clean bowl.
Add rice noodle.
Spoon some baso from the broth.
Add them to the bowl.
Pour some broth on it.
Sprinkle 1 tablespoon of scallion slices.
Sprinkle 1 tablespoon of fried onion.
Serve with lime wedges, chili and sweet soy sauce.

Description

Mie Bakso is an indonesian dish similar with Vietnamese noodle soup with meatballs (bakso or baso); one of the most popular street foods in Indonesian cities and villages alike.

Travelling street vendors, either by carts or bikes are often frequenting residential areas in Indonesia, while warung bakso or humble tent foodstalls are often sprung on street sides in Indonesian cities.

Ingredients

500 grams baso or bakso (500-700 grams)
500 grams beef bone
500 grams bok choys (chinese cabbage)
150 grams rice noodles (or Asian egg noodles)
2 cloves garlic (2-4 cloves)
1 bunch scallions (or chives)
2 liters water (2-3 liters)
1 tablespoon salt (1-1,5 tablespoon)
1 tablespoon butter
1 limes (original: distilled vinegar)
  sweet soy sauce
  chili sauce (optional)
  fried onion