Post by Granny Smith on Mar 22, 2008 14:02:57 GMT -5
Vegetable Stock for Asian Bowls
Contributed by carla
You can float things like shrimp, scallions, sprouts, herbs, greens, chicken or whatever in this broth.
Sounds tasty and I think I'm going to put soba noodles, onion and chicken in it to make a tasty soup.
*****
Vegetable Stock for Asian Bowls
1/2 c. finely chopped lemongrass (both tops & bottoms)
5 ribs celery, chopped
4 carrots, chopped
2 large onion, chopped
1 red bell pepper, chopped
1 bunch fresh cilantro, chopped
1 head garlic, unpeeled but halved and crushed
1/4 c. chopped peeled fresh ginger
1 c. chopped tomatoes, chopped
2 jalapeno peppers, chopped
1 Asian Spice Bundle
4 qts. cold water
Combine all the ingredients in a large stockpot and bring to a boil over high heat. Reducee the heat to low and simmer, uncovered, for about 1 hour.
Remove the pot from the heat and cool the stock. When cool, strain through a fine sieve set over a large bowl. Press the solids with the back of a spoon to extract as much liquid as possible. Use immediately, or transfer the stock to airtight containers and refrigerate for up to 1 week or freeze for 1 month.
*****
Asian Spice Bundle
1/2 c. fermented black beans, rinsed
2 T. coriander seeds
4 or 5 star anise
Rinse a piece of cheesecloth under cold water and squeeze it dry. Place all the ingredients in the center of the cheesecloth, pull the ends up together, and tie with a piece of string. Discard the bundle after using.
Contributed by carla
You can float things like shrimp, scallions, sprouts, herbs, greens, chicken or whatever in this broth.
Sounds tasty and I think I'm going to put soba noodles, onion and chicken in it to make a tasty soup.
*****
Vegetable Stock for Asian Bowls
1/2 c. finely chopped lemongrass (both tops & bottoms)
5 ribs celery, chopped
4 carrots, chopped
2 large onion, chopped
1 red bell pepper, chopped
1 bunch fresh cilantro, chopped
1 head garlic, unpeeled but halved and crushed
1/4 c. chopped peeled fresh ginger
1 c. chopped tomatoes, chopped
2 jalapeno peppers, chopped
1 Asian Spice Bundle
4 qts. cold water
Combine all the ingredients in a large stockpot and bring to a boil over high heat. Reducee the heat to low and simmer, uncovered, for about 1 hour.
Remove the pot from the heat and cool the stock. When cool, strain through a fine sieve set over a large bowl. Press the solids with the back of a spoon to extract as much liquid as possible. Use immediately, or transfer the stock to airtight containers and refrigerate for up to 1 week or freeze for 1 month.
*****
Asian Spice Bundle
1/2 c. fermented black beans, rinsed
2 T. coriander seeds
4 or 5 star anise
Rinse a piece of cheesecloth under cold water and squeeze it dry. Place all the ingredients in the center of the cheesecloth, pull the ends up together, and tie with a piece of string. Discard the bundle after using.