Bakso Kimlo
Posted onBakso Kimlo
Complex
Ingredients
Ingredients:
- 500 grams of chicken breast, minced
- 2 eggs
- 8 tablespoons tapioca flour
- 50 grams sliced ear mushrooms
- 1 carrot, grated
- 2 cloves of garlic, minced
- 1 tablespoon sesame oil
- A pinch of salt, pepper, and powdered broth
- 1 pack of vermicelli noodles
Instructions
Instructions:
- Using a Flexie Food Processor, grind the chicken breast and garlic until finely chopped and smooth.
- Pour the ground chicken mixture into a container. Add grated carrots, glass noodles, ear mushrooms, sesame oil, salt, pepper, and flavouring (if desired). Mix well.
- Gradually add tapioca flour to the mixture and stir until it is evenly distributed. Adjust the amount of tapioca flour to achieve the desired texture.
- Add the eggs to the mixture and stir until well combined.
- Prepare a New Smart Cooker and heat water until it boils. Add oil and salt to the boiling water.
- Shape the chicken mixture into small meatballs, adjusting the size according to your preference. Drop the meatballs into the boiling water.
- Cook the meatballs for about 15 minutes or until they float to the surface.
- Once cooked, remove the meatballs from the boiling water.
- The Chicken Kimlo Meatballs can be stored in the freezer for up to 1 week.
- Serve the Chicken Kimlo Meatballs as an addition to soup or with a meatball sauce, paired with yellow noodles or vermicelli and vegetables.
Enjoy your homemade Chicken Kimlo Meatballs!
