White Stock , Fish Stock , Beef Stock , Vegetable Stock

Chicken Stock (White Stock)

Ingredients :

1.5 kg Chicken Bone
250g White mirepoix
2.5-3 litre Water
1 no. Sachet

Preparation :

1. Cut the chicken bone into medium size .
2. Put the chicken bone in a cooking pot together with 250g White Mirepoix ,sachet and 3 litre of water .
3. Start the fire and let it boil .
4. When the water is boiling ,turn down the heat and let the stock simmer for 3-4 hours.
5. Skim off the scum .

Fish Stock

Ingredients :

1-2 kg Fish Bones
125 g White Mirepoix
2 litre Water
1 no. Sachet

Preparation :

1. Cut the fish bones into medium size .
2. Put the fish bone in a cooking pot together with 125 g white mirepoix ,2 litre of water and sachet .
3. Turn the heat and let it boil .
4. When the water is boiling ,turn down the heat and let the stock simmer for 20-45 minutes .
5. Skim off the scum .

Beef Stock (Brown Stock)

Ingredients :

2 kg Beef Bones
250 g Red Mirepoix
125 g Tomato paste
2.5-3 litre Water
1 no. Sachet

Preparation :

1. Cut the Beef bones into small pieces .
2. Add in red mirepoix and tomato paste to the beef bone .
3. Roast the beef bones til it turn brown .
4. After it is brown ,put the beef bones together with the other ingredient into a cooking pot with 3 litre of water .
5. Deglaze the tray used for roasting the beef bone .
6. Put in sachet into the coking pot and start the fire until the water is boiling .
7. After it is boiling ,let it simmer for

Vegetable Stock

Ingredients :

250 g Red mirepoix
3 litre Water
150 g Mushroom
100 g Tomato

Preparation :

1. Put in mirepoix ,mushroom and tomato into the cooking pot with 3 litre of water .
2. Start the fire and let it boil .
3. When it is boiling ,turn down the heat and let it simmer for 1 hour .
4. Remove the scum .