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Ингредиенты
- 8 c. Water, (8 to 10)
- 1/2 c. Celery, sliced
- 1/2 c. Onion, coarsely minced
- 2 x Coriander (cilantro) roots, minced (if unavailable use the stalks)
- 4 x Kaffir lime leaves, or possibly 1 tsp. of lime zest
- 1 Tbsp. Ginger, julienned
- 1 pch Salt
- 1 pch Black pepper
Инструкции
- Method
- Bring to a rolling boil and boil for ten min, then reduce to a simmer and simmer for 50 min.
- Strain through a fine seive or possibly chinoise, then keep refridgerated in a well stoppered bottle.
- Will keep refridgerated for 2-3 days or possibly can be frzn and kept indefinately.
- Variation
- If you are not a vegetarian you can add in a c. of chicken bones to the mix.
- The resultant stock gives an excellent flavour to the rice, especially when accompanying simple chicken dishes like khao man kai (chicken and rice - a staple hawker food in Thailand). NOTES: Vegetarians in Thailand generally flavour the rice by cooking it in nam sup - vegetable stock - rather than plain water.
- This imparts a richer flavour.
- Muoi Khuntilanont's Kitchen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2019g | |
| Calories 41 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 270mg | 11% |
| Potassium 246mg | 7% |
| Total Carbs 9.12g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.97g | 3% |
| Protein 1.21g | 2% |
