Ingredients
Stock
- 3 stalks lemongrass, chopped
- 70 g ginger fresh
- 20 g galangal, fresh root
- 40 g turmeric fresh
- 4 leaves Kaffir lime leaf, or more
- 5 cloves garlic
- 2 --- chillies, red, Optional
- 300 g carrots
- 200 g Celery
- 1 tablespoon peanut oil, or your choice of oil
- 150 g rock salt
- 4 shallots, or one whole onion
- 250 g water, more or less if needed
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put your ingredients in the TM bowl in the order of the recipe, adding everything but the oil, rock salt and water. With your lid on, use your spatula to help keep things moving inside the bowl. set for 8 seconds/speed 7.
Once your ingredients are chopped up a bit, a[/size]add the oil, rock salt and water; cook for 20 minutes/Varoma/speed 2. Next step, you know the drill. With your MC in place (upside down, so you don’t burn your fingers for TM31), slowly turn the dial to 3 seconds/speed 6, then slowly increase the speed setting for 20 seconds/speed 9. Or for TM6 owners use Blend
"Blend" [color=#000000]
Your new liquid gold should be about a litre (depending on some of your veg), the same as the plain old vegetable stock.[/color]It will also last for six months in the fridge, and it’s like 1 tbsp per stock cube.[size= large]
As you know, it’s going to be salty, but you will work out how much each dish will need.[/size] In my Asian Dinner Party class, we use this stock to make an Asian sweet potato soup, whilst the chicken roulade is steaming in the Varoma. YUM
Method
Tip
Pop your basket on top whilst cooking, to stop splatters.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This sounds delicious!! I'd love a few suggestions on how to use it though? soup bases obviously? but what else??
Going to make it and have a play anyway! Thanks for the recipe!
Was about to invent something like this but glad I checked here first. You think corriander steams would work well in here too?
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