Saturday, 25 May 2013

Bakso Wortel Jamur

I am not really familiar with mushroom. The veggie seller who comes daily to sell veggies to my surroundings rarely bring mushroom except oyster and sometimes with request, button mushroom. Unfortunately, my son doesn't like those two. So I almost never cook mushroom. Until some days ago, I found that the mini market near my home now selling dried black wood ear, shitake and white coral mushroom. Directly those three moved into my basket. 

I already know what to make with them. First is this bakso wortel jamur (carrot and wood ear mushroom ball in clear soup). Actually I wanted to make bakso rambutan that is meatball made of chicken, shrimp, carrot, mushroom and glass noodle. But I forgot to buy the glass noodle, so it's only bakso wortel (carrot)  jamur (mushroom), then. 

It turns out so good. My children love it, on its own or as a soup with warm rice. No complaint about the mushroom, oh it's really nice.

Bakso Wortel Jamur


100 gr shrimp, peeled
200 gr chicken fillet
Lime juice from 1 lime
2 - 3 tbs icy cold water
6 garlic
1 white egg
50 gr sagoo flour
1 small carrot, grated
2 dried black wood ear mushroom, soaked and finely sliced
Salt and pepper
Chicken bones
1 choy sum
1 spring onion, finely chopped
3 asian celeries, 2 tied together, 1 finely chopped
Fried shallot
Salt and pepper to taste


  • Rinse well shrimp and chicken under cold running water. Chop into small pieces. Marinate with lime juice. Set aside.
  • Rinse well and soak mushroom in enough hot water until it plump. Drain and finely chop the mushroom. Reserve the water for the broth if you like.
  • Pound garlic, salt and pepper. Sautee it until fragrant.
  • Process the chicken and shrimp in the food processor. Add the ice water and process again until it paste-like. Add half of the spices and egg. Mix well. Add the flour and pulse again until it  is smooth.
  • Remove the mixture into a bowl. Add in carrot and mushroom. Mix well. Season with salt and pepper.
  • Boil some water in a pot. Roll the mixture using 2 spoons and lower the meatball into the hot water. Boil until they float to the surface. Remove with a slotted spoon and set aside. Reserve the water.
  • For the soup, put chicken bones and tied celery in the reserved water. Heat until it boils and fragrant. Add in the remaining spices, meatball, and choy sum. Cook until the choy sum is tender. Add in spring onion and celery. Bring to a boil. Remove from the heat. Serve warm with fried shallots.

Little Thumbs Up

I am submitting this post to little thumbs up event this month, organised by Zoe of bake for happy kids, Mui mui of my little favourites DIY, and Joyce of kitchen flavour.