Every now and then you need to have a vegetable stock. It is a great, flavorful base for Thai vegan food. Of course you can buy this (often powdered), but why would you if you can make it yourself?
VEGETABLE STOCK
.Prep Time: 10 mins - Cook Time: 30 mins - Total Time: ca. 45 mins - Makes: 2 servings
INGREDIENTS
You can basically use any vegetable to make your stock. So if you cannot get one of the ingredients we use, just replace it with what you have and add any vegetable or mushroom or herb as you like.
1 litre water
50 g onion, chopped
50 g carrot, thinly sliced
50 g turnip, thinly sliced
1 coriander root, chopped
1 kaffir lime leaf, bruised
2 tablespoons celery, sliced
2 tablespoons ginger, sliced
2 tablespoons galanga, sliced
1 teaspoon fresh peppercorns, coarsely crushed
2 garlic cloves
1 bay leaf
No salt! (the stock must be neutral in order to be suitable for other preparations)
EQUIPMENT
Sharp knife
Stock pot
Slotted spoon
Strainer
Cheesecloth or coffee filters (for straining)
Storage containers
PREPARATION
Chop the onion
Slice the turnip
Slice the carrot
Chop the coriander rood
Bruise the limeleaf
Slice the celery
Slice the ginger
Slice the galanga
Crush the peper corns
INSTRUCTIONS
Bring the water to the boil and then add all the ingredients.
When it starts boiling again, lower the heat and simmer for half an hour.
Take the pot off the stove and remove all the vegetables with a slotted spoon.
Set a colander or strainer over a big bowl and line it with cheesecloth or coffee filters.
Pour the stock through.
RECIPE NOTES
The broth, once filtered, lends itself to all preparations, especially soups and curries. It can also be served as an accompaniment, with its vegetables. In this case, before serving, add salt and pepper and sprinkle with chopped spring onions
Storage:
Refrigerate this stock in an airtight container for up to 1 week. Freeze for up to 3 months.
If you just need small amounts of your stock, you can also freeze it in an icecube tray and use the amount you need by taking out the cubes.
If not using immediately, divide the stock into containers, cool completely, and then freeze.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!
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