Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
20 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
30 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
4–6 pax
![Product Image](https://kimball.com.my/wp-content/uploads/2023/02/Raya_Soto-Bebola-Daging-dengan-Spaghetti-top.jpg)
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
- 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.
- 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.
- Next, add in radish and meatballs. Simmer for 10 minutes and toss in Chinese parsley and coriander.
- 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.