My Flavour packed Asian Stock. (Method for the Thermomix)

Sorry for all that have been waiting since Monday night for this.  I have been in hospital, silly me too old for appendix problems really.  All good now. Hope you enjoy this stock. But now I’m off to bed.

Asian flavoured Stock.

I was thinking about the TM Vegetable stock it’s amazing and seeming the method is soooo simple wouldn’t it be good if we could use different flavor profiles.  Well I have come up with a few.

                       

I have Italian, Middle Eastern, Asian and French.

The recipe for the Asian stock is as follows

3 lemongrass (big thick ones chopped up a bit)

70g ginger (I don’t peel this if its young ginger)

20 g galangal

40 g fresh turmeric (like wise I don’t peel this if its fresh looking either)

2 or 3 carrots

4 Kaffir lime leaves

5 cloves (or a couple of the little round ones as above)

2 chili’s (seeds in or out you be the judge.  Mine are in.)

250g Celery

3 golden shallots (or red or an onion)

150g rock salt.

1 Tbsp peanut oil

 

Conventional Method

Chop and peel all the veg and place everything in a pot on the stove.  Chop all the hard veg very small to help it cook faster. You’ll need to add some water, about a cup so that the vegetables can cook and steam through, this will also speed up the process.  Pop a lid on the pot to help prevent the ingredients sticking to the bottom and give it a stir once and a while.  Once everything is completely cooked through, soft and a little mushy, you can then transfer the mix into a food processor or use a stick blender to turn it into a paste.  If you need to reduce the liquid a bit just cook it off more or you can add a bit more water if too thick.

Thermomix method

follow all the instructions from the EDC vegetable stock

Put all the veg in the TM bowl, (with all the woody items in first and the rest piled on top) chop on speed 7 for 5 seconds, you may need to scrape down the sides at this stage and go again for another 5 seconds due to the toughness of some of the roots.

Add the oil and the salt then cook on Varoma temp for 20 mins, speed 2.  Warning this is quite a heady mix so make sure you have the windows open to make your neighbors jealous.  Heheheee

 

When it’s done, it should be looking like this

Put your MC in place.  Upside down is best so it doesn’t get hot and burn your fingers and slowly turn the dial to 6 after a few seconds you can move up to speed 10.  If you find the mix is dry and you have an airlock under the stock and the blades are just spinning add 100ml of water and give it a stir.  Be careful it is quite hot.  Repeat the mixing and you’re done.  Now you have about 1 litre of the best of Asian flavors.  I love it.

There you have it.  Just as the Vegetable stock 1 tbps = about 1 stock cube.

Author: Bec

Chef/Patissier

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