Asian Stock, the broth that keeps on giving

Star Anise

I’ve just been introduced to a new cooking magazine called Donna Hay Magazine. Not that I needed an affinity for yet another mag (Saveur, not to worry, I remain a loyal subscriber *hands over cash*), but its visual, seasonal, and cover-to-cover full of inspiration.

Issue 53 is particularly inspiring for this week’s Asian-flavor Let’s Lunch post because of a “Basic Asian Stock” recipe. What I love most about this it that, like any stock, it can be made in a large quantity & stored in freezer jars. That means when your herbs and flavors of choice are at the peak of their respective seasons, you can whip up a quick stock and store the surplus for a re-visit to those flavors all year round.

And “stock” doesn’t mean “soup.” You can add a cup of this particular recipe to your stir-frys, you can substitute it for water in cooking rice (do this, pop the rice into your fridge & use it the following morning for a garlic-fried rice topped with a poached egg & a side of breakfast meat- delish), really the possibilities are endless.

I’ve tweaked the Donna Hay recipe a bit, and the results are delicious. Enjoy!

Asian stock, the broth that keeps on giving

Ingredients:

1 bulb of garlic, peeled

1 small piece of ginger, peeled and sliced (small – about 1inX1in piece)

3 whole star anise

1 stick cinnamon

1 tsp. Chinese 5 spice

1 Thai Chili sliced lengthwise (leave the seeds in for just a bit of spice, I promise this recipe is not spicy!)

1 cup cooking rice wine (Shaoxing works nicely)

1/3 cup dark Soy Sauce

1/2 cup Oyster Sauce

Peel of one orange

1 bunch of cilantro roots

5 leaves Thai basil

8 cups of water

Method:

Place all ingredients in a stock pot (10 quart works fine), and bring to a boil. Lower heat to a simmer, cover & cook 25 minutes. Turn off the heat and use to your liking. Cool the surplus & pour into freezer safe jars. Keep for up to 2 months, defrosting before use.

Tips:

Aside from the serving suggestions I mentioned above, this is how I used the stock today:

This "noodle nest" is great for small plates... see the broth pool?

Blanch rice-noodles (I use “Excellent Brand” Special Bihon – also used in a Filipino dish called Pancit). Heat a skillet in the meantime. Once the noodles are ply-able, form a palm-sized “nest.” Do this by-hand, wrapping noodles into a round nest-shape. Place the “nest” onto a hot skillet & drizzle with just a dash of sesame oil (not too much, as the noodles should for the most part be cooked dry). Cook about 2 minutes. Once the nest can hold its shape, its done.

Transfer the nest to a bowl or edged plate, top with cooked meat (or maybe tofu, or stir-fry) or your choice, then ladle hot stock over it, just enough so the “nest” is sitting in a shallow pool. Eat!

Tagged: asian broth, Can It You Nit, recipe

Posted in: Recipes