Yue Sheung Tong
basic fish stock
Ingredients:
750 gr fish heads and bones or shrimp heads and skins
2000ml water
10 black peppercorns
6 cm jahe
1 carrot
2 celery
1 onion
2 sprigs of coriander
Preparation:
First clean the heads. Grate the jahe and cut the carrot, celery, onion and coriander into pieces.
Heat the water in a pan with all the ingredients and bring to the boil. Then simmer on low heat and covered for 60 minutes. Strain the broth.
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Recent Comments
Sambal Goreng Buncis - beans in a spicy creamy sauce
6 months agolengkuas/laos = galangalSambal Goreng Buncis - beans in a spicy creamy sauce
6 months agowhat is the "Laos" in the recipe please?Acar Kuning - pickled vegetables with a peanut chili sauce
9 months agovery nice and tasteful, can't wait to make it againRumbah Indramayu - Steamed vegetables with peanut sauce from Indramayu
9 months agovery tasteful and a delicious peanut sauce