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Vegetable stock Recipe

Vegetable stock Recipe

Vegetable stock Recipe

A vegetable stock may be made from any vegetables that you can have on hand, but the root vegetables give more flavour, especially onions and carrots, and a stick of celery. I use red dhal as a thickener for these stocks, as they also add flavour, but you may use potatoes as a thickener instead.

Ingredients :

    • 4 cups (1 litre) water
    • 2 cloves garlic, bruised
    • 1 onion, cut into wedges
    • 2 carrots, peeled and chopped
    • 100 g (1/2 cup) red (mysore) dhal
    • 1 cup (250 ml) water

Method :

Bring all the ingredients to a boil in a stockpot. Reduce the heat to low and simmer partially covered for 30 minutes, skimming off the residue that floats to the surface. Remove from the heat, strain through a fine sieve and discard the solids. Allow the clear stock to cool completely before refrigerating or freezing.

MAKES : 21/2 cups (625 ml)
COOKING TIME : 30 mins