Asian vegetarian stock

Preparation info

  • Difficulty

    Easy

Appears in

Fire Islands: Recipes from Indonesia

Fire Islands

By Eleanor Ford

Published 2019

  • About

Method

For an Asian vegetarian stock, put the following in a large pan: 1 chopped onion, 2 chopped garlic cloves, 3 cm (1¼ inches) bruised galangal, 2 bruised lemongrass sticks and 3 lime leaves. Top up with 2 litres (8 cups) of water. Bring to the boil and simmer for about 6 minutes. You want to just release the flavours for a fresh taste. For a chicken stock, see the Soto ayam recipe.

At the renowned cooking school Bumbu Bali, they have a stockpot bubbling in the kitchen all day. Into it they put scraps and peelings - shallot skins, lemongrass trimmings, carrot ends etc. This impromptu stock is used instead of water for an extra layer of flavour in dishes.

If you are draining rice cooking water (rather than using the absorption method) or you are making compressed rice cakes, a spoonful or two of the starchy liquid can be used to thicken broths or vegetable stews.