Bakso

Step 1: Put 1 ⅛ lb lean minced beef, 2 tbsp iced water and 1 ½ tsp salt in a food processor and pulse for about 1 minute until the meat turns into a sticky paste. Use a board and knife kept just for raw meat for any trimming.

Step 2: Add 4 cloves garlic, 2 ⅛ oz tapioca starch, 1 egg white, ½ tsp ground white pepper, 1 tsp sugar, ½ tsp baking powder and 2 tbsp iced water. Blend for 1–2 minutes more, scraping down, until smooth, pale and very tacky. If the bowl feels warm, chill the paste for 15 minutes.

Step 3: Bring a wide pan of water to 85–194°F, just below a simmer, with small bubbles on the base only.

Step 4: With wet hands, squeeze the paste up through your fist into a walnut-sized ball and scoop it off with a wet spoon straight into the water. Repeat with the rest.

Step 5: Cook the meatballs at that gentle heat for 10–12 minutes; they float after a few minutes but need longer. A common mistake is boiling them hard, which makes them rough and split. They are done when the centre reads 160°F (160 °F). Lift them out with a slotted spoon.

Step 6: For the broth, heat 1 tbsp vegetable oil in a large pot over a medium heat and fry 4 cloves garlic for 1–2 minutes until pale gold. Pour in 6 ¼ cups beef stock, add ½ tsp ground white pepper and 1 tsp salt, and bring to a simmer. Add the meatballs to warm through.

Step 7: Cook 7 oz fresh yellow egg noodles in boiling water for 2–3 minutes and drain. Soak 2 ⅞ oz mung bean vermicelli in just-boiled water for 5 minutes and drain. Blanch 2 heads bok choy in the noodle water for 1 minute.

Step 8: Divide the noodles, vermicelli and bok choy between bowls, add the meatballs and ladle over the hot broth. Top with 1 handful Chinese celery leaves and 3 tbsp fried shallots and let everyone season with 4 tbsp kecap manis (sweet soy sauce) and 4 tbsp chilli sambal.