Bakso Kumis a.k.a Moustache Meat Balls

As you may b frowned while reading this title..i'll tell you why it named like that...
It's kinda meatballs made of shrimp, pork, beef, chicken, salted cuttlefish (aka juhi) and decorated with vermicelli and thinly slices of mushroom..Those last two items made the appearance of this balls looks hairy...Interesting to try? see below...

Bakso Kumis

* Moustache Meat Balls *

Ingredients

250 gr Beef (Tenderloin or sirloin)
100 gr shrimp, peeled (any kind)
100 gr pork
I skip the chicken this time
100 gr meat pork in can ( I use Ma Ling brand)
half part of 1 medium salted cuttlefish
3 Whole Eggs (or more, depend on its size)
Vermicelli
Mushroom
1 Tbsp Ground Onion
1/2 Tbsp Ground Garlic
1 Tbsp Fried Garlic
Fish sauce
Chinese Rice Wine
Light Soy sauce
Sugar
Pepper & Salt
Ground Nutmeg

How to Make

• Fried the salted cuttlefish, cut them in small pieces before. Don't fried over dried as it will taste bitter. Set aside until to cool. Then ground together with fried garlic until smooth.
• Blend all meats and shrimp, mix together in a large bowl. using a spatula or wooden spoon add in the ground mixture of cuttlefish, ground nutmeg, sugar, eggs. The dough should be thick enough to be shaped as balls. Do not add the egg altogether, one by one so you can arrange the mixture thickness.
• Prepare a large pan, add some oil, fry the ground onion and garlic until fragrant. Pour water about 2/3 of the pan full. Make a medium meatballs with 2 spoons or using your hand. Let the water boil then put the meatballs until all flowing on the surface. Don't forget to add fish sauce, sugar, salt, pepper, soy sauce. And the last is fried garlic before you serve.
• Notes: The meatballs will taste better and even better after 2 or more days. Since the herbs and the sauce all well combined.