Pork meatball and crab soup, Bakso style

 Meatballs:

• Slice the spring onion and crumble the stock cube
• Mix the minced pork, crab, minced chives, flour, crumbled chicken stock cube, salt and pepper.
• If your meat mixture seems too liquid, add a little flour. It will absorb the moisture from the crab meat and amalgamate the stuffing.

Broth:

• Slice the chilli and chives. Cut the lemongrass in three.
• Boil the broth, water, chilli pepper, pepper, chives and lemongrass sections then simmer in a large stockpot for 10 minutes.

Cooking the meatballs:

• Form balls with your meat mixture.
• Reduce heat and poach meatballs to a low boil for 10 minutes. They are cooked when they come to the surface.
• Serve hot broth over the meatballs and sprinkle with coriander leaves and a drizzle of sesame oil.