Stocks

Stock is essential in making soups and stews. Stock forms the base for soups and stews. Adding a little stock to a stir-fry goes a long way in improving its taste.

Vegetable stock

Most commonly used stock is vegetable stock. Vegetable stock is fairly neutral and can be used in both vegetarian and non-vegetarian dishes.

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

Celery

Carrot

2 onions,  diced

3 carrots,  diced

3 celery stalks,  diced

Celery

1 bay leaf

1 small bunch parsley,  diced

1 teaspoon whole peppercorns

1 tablespoon olive oil

Onion

Olive oil

I like to keep the taste of stock as neutral as possible. I avoid using strongly flavoured condiments like garlic and ginger to my stock. If you are making a broth you can add such condiments. Broth is consumed on its own and   stock is not. 

parsely

Method

In a large stock pot add the olive oil. Heat it up. when the oil is hot, reduce the heat to medium and add onion, carrot, celery and parsley. Fry for about 5 minutes, stirring frequently.

Add enough water to cover all the vegetables. Idea is to make a stock that is as strong as possible. When using the stock you can dilute it as required.

Bring the stock to a boil on high heat. Reduce the heat low and let the stock simmer for 30 minutes, covered.

Strain the liquid through a sieve and discard the vegetables.

Stock can be stored in the refrigerator for up to 3 days and in the freezer for up to a month.

You can use practically any vegetable for making vegetable stock. I often make vegetable juice in a Hurom slow juicer, which discards fibrous parts of the vegetables. I collect the discarded items and throw them into the stock pot. They make the stock tastier.

Chicken stock

Chicken stock is the most commonly used stock after vegetable stock. It can be used in the preparation of other meats as well.

Preparation time: 20 minutes
Cooking time: 45 minutes

Ingredients

All ingredients of the vegetable stock above.

Carcass of one or two chicken and some chicken meat like wings.

Chicken bones

Method

Cooking process is same as that for vegetable stock. Add the chicken parts to the vegetables before frying.

Normally I will simmer the chicken stock for 45 minutes instead of 30 minutes for my vegetable stock.

Ikan bilis stock

This is the easiest stock to make.

Ikan bilis is salted and dried anchovies. It is available in all Asian grocery stores. You don't need high quality ikan bilis, which is used for frying and cooking. Lower grade will be acceptable.

Preparation time:15 minutes

Cooking time:30 minutes

Ingredients

100 gram packet of ikan bilis (dried anchovy)

3 cloves garlic, diced

2" piece of ginger, peeled and diced

1 litre water

Wash he ikan bilis very thoroughly ( 2 or 3 times).

Method

In a stock pot add all the ingredients. Bring to the boil. Reduce the heat to low and let it simmer, covered, for 30 minutes.

Strain the liquid and discard the solid.

Ikan bilis stock is ready.

Stock cubes

If you do not have any chicken or vegetable stock which a recipe calls for, you can make it with stock cubes. All the stocks in this article are available in the form of stock cubes.

 Generally you can add about 500 ml of water to each stock cube to get acceptable quality of stock. The problem is that the stock cube will have more salt than you would normally add to your home made stock. If you find the stock made this way is too salty you can dilute the stock with more water or reduce the amount of stock cube you add to the water by crumbling or cutting the stock cube into smaller pieces. You can also reduce the quantity or eliminate the amount of salt called for in the recipe.

Stock cube