In South East Asia, seafood or chicken stock are commonly used every bit a base of operations to ready many dishes. In Singapore, for instance, nosotros use Prawn Heads Stock Base 虾头浓汤底 as a base of operations to ready local delights such every bit Hokkien Fried Noodles, Prawn Mee, Tom Yum Soup, Steam Boat Soup Base.... etc.
Therefore, I inculcate the habit of stocking dissimilar frozen stock bases inward boxes every bit they'll certainly come upward inward handy when I determine to ready whatever specific dishes 'from scratch' instead of using shop bought pastes together with parcel stocks. The prawn heads stock is non hard to make. I commonly collect the prawn heads inward my freezer together with entirely brew it when I accept few hours of spare time. There's actually no fixed rules together with methods to brew the stock base. What I'm sharing hither is a method that suits my domicile cooking style, without using extravagant ingredients. Do brand your ain adjustments accordingly.
Therefore, I inculcate the habit of stocking dissimilar frozen stock bases inward boxes every bit they'll certainly come upward inward handy when I determine to ready whatever specific dishes 'from scratch' instead of using shop bought pastes together with parcel stocks. The prawn heads stock is non hard to make. I commonly collect the prawn heads inward my freezer together with entirely brew it when I accept few hours of spare time. There's actually no fixed rules together with methods to brew the stock base. What I'm sharing hither is a method that suits my domicile cooking style, without using extravagant ingredients. Do brand your ain adjustments accordingly.
Ingredients (enough for near ii to 2.5 litre) :
- 2 boxes of raw prawn heads together with shells (lunch box size)
- 1 loving cup ikan bills or small-scale yellowish shrimps
- 1/2 to 1 chicken or duck carcass (frozen from leftover meals) or around poached pork meat or bones.
- 1 loving cup soy beans
- 8 to 10 slices ginger
- 2 mid sized onions (julienned)
- 8 cloves garlic (sliced)
- 1 cinnamon stick
- 2 star anise (broken into pieces)
- 3 pcs cloves
- 1 tbsp peppercorns
- 2 tbsp low-cal soy sauce
- 2 to iii tbsp fish sauce (or to taste)
- 1 to ii tbsp gula melaka/palm saccharide (or to taste)
- 2.5 litre water
(tsp = teaspoon; tbsp = tablespoon)
Method :
- Heat a picayune stone oil together with lightly stir tiddler all aromatic ingredients (i.e. ginger, onions, garlic, cinnamon stick, star anise, cloves, peppercorns) in soup pot at medium oestrus till aromatic.
- Add prawn heads, shells together with ikan bilis into the pot together with stir tiddler till fragrant.
- Add H2O together with soy beans into soup pot, encompass lid together with let to simmer at medium oestrus till boiled.
- Upon boiling point, plough to depression oestrus together with operate along to simmer for iii to iv hours or to your satisfied richness.
- Turn off oestrus together with let stock to cool.
- Remove scums together with strain stock earlier scooping into respective storage containers.
- Freeze till ready to use.
The soup gustation is non intense or likewise flavourful at this stage. I commonly add together seasonings to gustation upon cooking every bit dissimilar dish would need dissimilar marking of flavours together with intensity. This would let around room for adjustments upon cooking.
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Prawn Heads Stock Base Of Operations 虾头浓汤底
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Oleh Admin
