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Registered
Join Date: Jun 2000
Location: bottom left corner of the world
Posts: 22,809
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Well, I am impressed.
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01-08-2012, 12:09 AM
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Feelin' Solexy
Join Date: Oct 2003
Location: WA
Posts: 3,799
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Lots of regional variation on this dish, but pretty delicious anywhere you go. I like mine with plenty of lemongrass... Mmm mmm!
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Grant In the stable: 1938 Buick Special model 41, 1963 Solex 2200, 1973 Vespa Primavera 125, 1974 Vespa Rally 200, 1986 VW Vanagon Syncro Westfalia, 1989 VW Doka Tristar, 2011 Pursuit 315 OS, 2022 Tesla Y Gone but not forgotten: 1973 VW Beetle, 1989 Porsche 944, 2008 R56 Mini Cooper S |
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01-08-2012, 06:08 AM
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Registered
Join Date: Apr 2005
Location: outta here
Posts: 53,753
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Couple of suggestions...
Make your own stocks. Never use store-bought stocks in an Asian recipe. For chicken, use bones... back, ribcage, neck, wings. For fish, use fish bones and heads. For beef, use beef bones. Start with cold water, don't roast the bones, add the aromatics appropriate for the end use you have in mind. These could be onions, scallions, leeks, ginger, daikon radish, cilantro stems or roots, sometimes carrot, peppercorns, etc. Keep in mind you won't use all of these in a single stock. If you're making stock for special soups, like the beef pho from Vietnam, you may need some spices as well. Cooking times can be from a half hour to several hours, depending on your end goal. Skim them, degrease them, like ordinary stocks. Simmer, don't boil. Secondly, skip the prepared pastes and sauces. No decent Asian cook will use them. Use only fresh ingredients. If a recipe calls for a paste or sauce, make your own. JR |
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01-08-2012, 06:36 AM
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