Wednesday, October 16, 2019


A very healthy vegetarian stock that is easy to prepare and has many uses.  Can be used as stock or soup for noodles and sauce for fried food such as firm beancurd or tofu or blanched vegetables like broccoli and cauliflower.
The stock can be seasoned with curry powder, white or black pepper, savoury or sweet sour according to own preference.
3 medium size potatoes [with skin] - washed and sliced 1/2 cm thick
1 large yellow onions - peeled and cut chunky pieces
2-3 tomatoes - cut chunky pieces
some coarsely chopped garlic
2 pieces bay leaves
1 liter water
salt and pepper to taste
  1. Pan fry the sliced potatoes until slight brown and aromatic.  Add in onions, garlic and tomatoes.
  2. Continue to fry until all ingredients are aromatic.  Pour in water.  Bring to boil and simmer until all ingredients are tender and soft.  Add seasoning to taste.
  3. Off heat, blend until creamy and smooth with a hand blender or cool before blending.
  4. Store in individual containers, freeze them if not using immediately.


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