search
last read
- Tumis Ayam Sawi Asin - stir fry chicken with salted cabbage
- Ayam Bakar Semur - spiced grilled chicken
- Kangkung Tumis Kacang Merah - stir-fry of kangkung with red beans
- Sambal Goreng Kentang - Petai fried potatoes with petai/peteh beans
- Cuciwis Siram Daging - cuciwis with spiced beef
- Sumping Nangka - steamed nangka cakes
- Cah Kacang Paniang - Fried snake beans with tofu and tempé
chicken stock 2

chicken stock 2
ingredients:
2500 gr chicken bones
3 carrots
3 onions
8 celery stalks
1 tsp black peppercorns
2 bay leaves
2 sprigs thyme
1 star anise
2 tablespoons soy sauce
4 cm ginger, crushed
1/4 bunch celery leaves
water
Preparation:
Wash the bones and place them in a saucepan with enough water to cover the bones for 5cm and bring it gently to a boil and skim regular the impurities off. Gently boil gently for 1 hour until the fat rises to the top and skim it off. Cut the onions, celery and carrots coarsely and add it along with the peppercorns, bay leaves, thyme, parsley / celery, star anise, ginger and soy sauce to the boil and simmer gently pulling it 3-4 hours . Strain the broth and let cool.
- Written by AsianCook