For an Asian vegetarian stock, put the following in a large pan:
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.
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