Nov 2, 2008

Premium Soup Stock

This is my aunt's premium soup stock, she will prepare once a month and freeze into 100ml, 450ml & 600ml pack for weekdays cooking. Why we call it premium because we use meats only instead of bones to make the stock. By using meats, the soup will have a richer taste & less fat.

With this premium stock added, it will enhance and enrich the flavour of the dishes without adding much seasoning.

Here's the recipes:
Premium Stock - (1st round)
Fresh ingredients:
Chicken breast - 860g
Lean Pork - 1.7kg
Water - 5L

Dried Ingredients:
Chinese Ham - 100g
Dried Scallop - 40g
Dried Shellfish - 2 slices (40g)
Baby Abalone - 40g
Garlic - 5 to 6 cloves

Salt 1 1/2 tsp
Sugar 2 tsp

1. Cut meats into big cubes
2. Put everythings into a deep big pot
3. Add 5L of water, to extract 4L of stock
(Should put in 4L of water to note the mark of 4L. Then add 1L water or more to the maximum the pot can hold)

Note: 1st round to boil for 2 1/2 hrs, when the stock runs low, add boiling water in order to maintain & extract 4L of stock.
We call the above stock as 1st round stock, filtered the soup to another pot. As meats are used totally, it'll still have some flavor in it, we can make 2nd stock by adding 140g ikan bilis and 5L water to extract another 4L of stock which we name it as 2nd round stock.

2nd round stock:
Left over ingredients from 1st round stock
Add 140g Ikan bilis (intestine removed)
5L water
Seasoning: 1/2 tsp salt, sugar 2 tsp
Method: boil till 4L stock

Note: 2nd round to boil 1 1/2 hrs, same as 1st round's step

1st round stock (rich, smooth & sweet) - mainly use for steamboat, fish head soup, Shark fin soup, sukiyaki, fish maw soup, steam fish, stewed chicken feet etcs
2nd round stock (rich & with a tinge of saltiness) - for stir-fry dishes, fried/soup beehoon/noodles, steam egg, porridge etcs


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