Beef Ball Soto with Spaghetti

Ingredients

• 1 Packet Kimball Spaghetti, Cook As Per Packet Instruction  

• 3 Tbsp Kimball Chili Sauce  
• 4 Tbsp Kimball Oyster Sauce 
• 600g Minced Beef 
• 1 Tbsp Coriander, Finely Chopped 
• Oil For Pan Frying  

• 3 Tbsp Kimball Chili Sauce  
• 5 Tbsp Kimball Oyster Sauce 
• 3 Litre Beef Stock 
• 3 Tbsp Soup Mix 
• 250g Radish, Slice ½“ Thick Semi-Circle 
• 2 Tbsp Chinese Parsley, Roughly Chopped 
• 2 Tbsp Coriander, Roughly Chopped 

• 20g Ginger 
• 40g Garlic 
• 120g Shallots 

• ½ Tbsp Kimball Oyster Sauce  
• ½ Tbsp Cheong Chan Cooking Caramel  
• 1 Tbsp Soy Sauce 
• 3 Nos Green Bird’s Eye Chili, Finely Chopped 
• ½ Tbsp Lime Juice 
• ½ Tbsp Brown Sugar 

Method

1. For beef balls, combine all ingredients and shape into bite-size balls. Heat up oil and pan fry the meat balls until golden brown. Set aside.
2. For soup, pour beef stock into a pot and bring to a boil. Then, add in lemongrass, fine paste, soup mix and all Kimball Sauces. Continue boiling on medium heat for 10 minutes.
3. Next, add in radish and meatballs. Simmer for 10 minutes and toss in Chinese parsley and coriander.
4. To serve, place some Kimball Spaghetti in serving bowls and spoon over the soup and meatballs on it. Garnish with fried onions and drizzle the sauce on top.