STOCK
Kuah
Siap - Chicken Stock
5
kg (11 lb) chicken bones, chopped in 2.5 cm (1 in) pieces
1 1/2 cups spice paste for chicken
1 stalk lemon grass, lightly bruised
3 fragrant lime leaves
2 salam leaves
1 teaspoon black peppercorns, coarsely crushed
1 teaspoon salt
Rinse bones until water is clear, put in large saucepan
with cold water to cover and bring to boil. Drain water, wash bones
again under running water. Return bones to the pan, cover with fresh
water and return to the boil. Reduce heat and remove scum with a ladle.
Add all seasoning ingredients and simmer stock gently for 3 - 3.5 hours,
removing scum as it accumulates. Do not cover the pan during cooking
as it will make the stock cloudy. Strain stock, cool and store in small
containers in the deep freezer. To make beef, duck and pork stock, use
the same quantities but reduce simmering time for pork to 2 hours. Makes
3 litres.
CONDIMENTS
Bawang Goreng - Fried Shallots
Peel and thinly slice 10-15 shallots. Dry on a paper towel. Heat about
1/4 cup oil until moderately hot. Add shallots and fry until golden
brown. Remove and drain thoroughly before storing in airtight jar.
Acar
- Pickled Vegetables
1/2
cup water
1/2 cup white sugar
1/2 cup distilled white vinegar pinch of salt
1 small cucumber, cut in matchsticks
1 medium-sized carrot, cut in matchsticks
10-15 bird's-eye chillies
6 shallots, peeled and quartered
Combine water, sugar, vinegar and salt in a pan, bring
to aboil, simmer 1 minute and then allow to cool. Mix vegetables with
the dressing. Refrigerate for at least 24 hours before serving at room
temperature.
Saur
- Fried Shredded Coconut
1
cup finely grated fresh coconut, or desiccated coconut, moistened
with warm water
2 tablespoons spice paste for chicken
1 1/2 tablespoons oil
1 tablespoon chopped palm sugar pinch of salt
Combine coconut with spice paste. Heat oil in a wok,
add coconut mixture and palm sugar and saute over low heat until the
coconut turns golden brown. Allow to cool before adding salt. Stored
in an airtight container it will keep fresh for several days.
Tabia Lalah Manis
- Chilli in Soy Sauce
Slice 15 bird's-eye chillies and mix with 1/4 cup each
of sweet soy sauce (kecap manis) and thin soy
sauce (kecap asin). Do not store for any length of
time as this sauce tends to turn soft and sour.
