Bakwan Malang

Ingredients:
1 pound of ground beef
4 eggs
Beef broth*
3 cloves of fine chopped garlic
2 cloves of fine chopped shallots
1 Tbs of sesame oil
1 Tbs of oyster sauce
Pinch of salt & pepper
1 1/2 cup of tapioca starch
1 cup of chopped green onion
1 small package of Chinese fried tofu
1 small package of Chinese meatballs
Wonton wrappers
A handful of rice vermicelli/bihun or noodles (as you desire)

How to make:
1. On a medium size mixing bowl; put ground beef, eggs, garlic, shallot,sesame oil, oyster sauce, tapioca starch, green onion and salt & pepper. Mix them to blend. This will be the mixture for the bakwan.
2. Heat the steaming pot on a medium heat.
3. With a spoon; scoop the bakwan mixture and wrap them with wonton wrappers. (I used small  condiment bowls to mold them so that they had appealing shapes).
4. Cook them in the steaming pot until they are cooked.
5. Add the fried tofu and the meatballs into the steaming pot to cook.
6. Boil the rice vermicelli or noodle. Drain them when they are cooked.
7. On a separated pot, boil the beef broth.

How to serve:
1. Put the rice vermicelli or noodles, bakwan, fried tofu, and meatballs in a bowl.
2. Pour the hot beef broth.
3. If you like; add some chopped green onion, fried shallots, and chillies paste. Ready to serve.

* For this recipe, I used a ready to use beef broth from the market. It is pretty practical. They come in boxes or cans. Just boil them and it would be ready to be consumed.
** You can make fried bakwan (as picture shown) by frying the cooked bakwan. This frying process should be done after the bakwan is cooked from the steaming pot, otherwise they would not be completely cooked if you only fry them.