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Post by gatsby on Jun 8, 2015 8:52:17 GMT 10
While this is a simple stock - it adds so much to any of the soupy Thai / Vietnamese dishes it's well worth having some in the freezer. As I've only got the pork version I've used it in some Chicken dishes with success. Will do a chicken based version soon
For a chicken version just simmer in the second part for half the time (30 mins).
Adapted from "http://hot-thai-kitchen.com/" search for the "Pork Stock & Gaeng Jeud Woon Sen" episode
1 kg Pork Bones 4 L water (or more) - need to cover the bones by a inch or two Top half of a lemon grass stalk cut into 5cm pieces - if you use the bottom bit may need to reduce the quantity as the top portion isn't as strong 2 Coriander (cilantro) roots or the stalks - since most Coriander I can find doesn't have the roots - bashed or crushed 4 cloves garlic - crushed 1 small onion roughly diced 1/2 teaspoon white pepper - crushed
Add bones & water to a large pot & bring to a gentle simmer. Simmer for an hour & then skim off the scum Add rest & simmer for another hour.
Strain & let cool & skim off the fat.
I put about 2 cups into vacuum bags & freeze lying flat
Cheers
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