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RECIPE
INGREDIENTS
1 lemongrass stalk, outer hard parts removed, smashed with the side of a cleaver
1 red chilli, fresh, deseeded and cut in half
1 piece galangal, 1 inch, cut in half
4 shiitake mushrooms, dried
1 tablespoon light soya sauce
COOKING METHOD
- Start the stock by pouring 1½ liters of water into a medium stockpot or large saucepan and bringing to a boil over high heat. Add lemongrass, red chilli, galangal, shiitake mushrooms, and light soya sauce and boil for 30 to 45 minutes. Remove from heat and strain through a fine sieve lined with muslin cloth to remove all the vegetables. Retrieve the shiitake mushroom and discard the other solids. Reserve the shiitake mushrooms for another use (if making immediately).
- Either use stock immediately, or once the stock has cooled completely, place in an airtight container and freeze for up to 1 month.
- Use the stock for soups or as a flavour base for other dishes.
- Start the stock by pouring 1½ liters of water into a medium stockpot or large saucepan and bringing to a boil over high heat. Add lemongrass, red chilli, galangal, shiitake mushrooms, and light soya sauce and boil for 30 to 45 minutes. Remove from heat and strain through a fine sieve lined with muslin cloth to remove all the vegetables. Retrieve the shiitake mushroom and discard the other solids. Reserve the shiitake mushrooms for another use (if making immediately).
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