Soup:
• 2 tbsp oil
• 3” cinnamon stick
• 1 piece star anise
• 1 onion, sliced
• 1 tbsp chopped garlic
• 4 slices ginger
• 1000ml chicken stock
• 20 bakso / beef balls
• Salt and pepper to taste

Ingredients:
• 200g EKA BIHUN TRADITIONAL, soaked to soften, cooked in boiling water for 3 minutes, drained
• 100g local celery
• 2 red chillies
• Some fried shallots

Sambal Sauce:
• 5 chilli padi, chopped
• 2 tbsp chopped garlic
• 6 tbsp sweet thick soy sauce

1. Heat up oil, add in cinnamon stick and star anise, fry at low heat till fragrant. 
2. Add in onion, garlic, ginger and stir-fry till aromatic.
3. Add in beef balls  and pour in chicken stock and bring to boil. 
4. Season with salt and pepper.
5. Lower the heat and let to simmer for 10 minutes.
6. Serve EKA BIHUN TRADISIONAL with hot beef ball soup, local celery, red chillies and sambal sauce.

(Serves 4-5)