Page 169 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

6-8 cloves garlic, minced

4 cups (1 liter) water

4 cups (1 liter) chicken stock

12 oz (300 g) frozen or fresh meatballs (fish, beef, or pork)

1 teaspoon salt

2 teaspoons soy sauce

4 stalks mustard greens (or any leafy Asian greens), rinsed, sliced into lengths

GARNISHES

2 green onions (scallions), finely chopped

4 tablespoons Fried Garlic (page 27)

4 tablespoons Fried Shallots (page 34)

Sriracha chili sauce (optional)

1 Soak the rice noodles in warm water in a large bowl for at least ½ an hour. Drain
and set aside.

2 Heat the oil in a large pot over high heat and sauté the garlic for 1 to 2 minutes until

it turns golden brown and fragrant. Pour in the water and chicken stock and bring it to
a vigorous boil.

3 Gently toss in the meatballs, salt, and soy sauce. Simmer over medium high heat for
5 minutes before removing from the heat. Add the mustard greens and stir thoroughly.

4 Divide the drained noodles evenly into 4 serving bowls. Ladle the very hot soup and

meatballs over the noodles. Garnish with chopped green onions, Fried Garlic, and
Fried Shallots. Serve immediately.