Simple Beef Stock


In order to have a good onion soup, beef stock is required.


One slab of beef

Few stalks of celeries (cut in chunks)

One big sweet onion (sliced)


Black Peppercorns


Cut the beef into cubes.

In a medium size saucepan add water and the sliced yellow onions, lengthwise celeries, cloves and black peppercorns.

Add the beef cubes and simmer over medium low heat for about half an hour or until the stock becomes flavourful.

Turn off the heat and leave it to cool.

Drain all the ingredients from the saucepan.

Now your beef stock is ready to use.

I do not add any seasoning to the stock for storage purpose.

Refrigerate the beef stock for later use.


Keen on learning how to prepare your own browning sauce.

Find out here

If you do not wish to use beef bones for your onion soup, you can use the above recipe for the stock.

Here’s how I prepared the French Onion Soup using the above stock


Garoupa Fish Stock

I only used  Garoupa Fish Bones for my fish stock.

Closer look at the freshness of these fish bones

Wash the fish bones and trimmings of any blood, otherwise the stock will taste bitter.

Blanched the fish bones in hot water for 2 to 3 minutes to remove the cloudy residues.

Drain the fish and transfer into a clean large heavy bottomed stockpot.

Add the roughly chopped Chinese leeks and carrots together.

Cover the stockpot with water at least 2 to 3 inches above all the ingredients.

Bring the stock to boil over high heat  and lower to medium low to simmer for about 45 minutes to an hour until the stock becomes clear.

You will need to skim any foam that arises on the surface from time to time.

At the end of cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables.

Cool and store in the refrigerator for maximum of three days or freeze the fish stock in air tight plastic containers. I used only Lock and Lock for my frozen fish stock.


I do not add seasoning to my fish stock.

Seasoning are added only when I want to prepare a dish with the stock.


Here is one of my family favourite fish porridge using home prepared fish stock.

Check out here.


Home Prepared Chicken Stock


Stock can be made with a whole chicken or any parts of the chicken or a combination.

Different parts of the chicken can change the flavour of the stock.

My special way of preparation concentrated chicken stock is to using previously prepared stock instead of water and then enhance it further, adding more meat into it and reducing it to fully concentrated flavours. Almost like a double stock.

Basically the stock is a building block for a final deep and complex flavour.

If you wish to have gelatinous stock, add some chicken feet for that extra gelatin will also make a difference in the viscosity of the stock.

Instead of being thin like water, the gelatinous stock has more body and slightly sticky texture.


Home chicken stock  (previously boiled with fresh  chicken drumsticks with skin removed)

One small fresh spring chicken (with skin in tact) cut into four pieces or whole.

One tablespoon small dried scallops

(do not add any seasoning until you require the chicken stock)


In a medium size pot, add the home chicken stock and bring to a boil.

Add the whole spring chicken into the pot.

Ensure there is sufficient stock to cover the chicken and give an allowance of about 2 inches level above the chicken.

Lower the heat to medium low and leave the chicken to simmer for about 3/4 hour.

When done, turn off the fire and leave it to cool.

Remove the chicken from the pot and drain the stock with a metal sieve.

You can use the concentrated chicken stock to prepare your dish or freeze the stock for later cooking.

Do not discard the chicken meat, you can use the chicken to prepare dishes such as Marcaroni chicken soup or Corn Soup.


Check our here for the recipes.

or Chicken Corn Soup

Beef Bone Stock


Beef Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.”


5 to 6 pieces of beef bone


2 stalks Celery (sliced)

1 large carrot (sliced)

1 sweet onion (sliced)


Parboil l the beef bones for 3 to 4 minutes in order to get rid of all the scum and impurities from the bones.

In a large metal pot, add the parboiled beef bones and the mirepoix ingredients and bring to a boil.


When the stock bubbles, lower the heat to simmer for another two hours.

When cool, drain the stock and set aside.

If  you find the beef broth is a bit oily, use a spoon to scoop the oil from the broth.


You can freeze the beef stock in the refrigerator.

Make sure you do not add any seasoning if you wish to freeze the beef stock.

Add the seasonings only when you cook.


Links to  suggested recipes using beef bones stock:

French Onion Soup


Browning Sauce using Beef Bones


Beef bone stock will truly raise the caliber of any recipe.

Here are the beef bones in frozen condition approximately 2 kilos.


Half Kilo of frozen Australian beef bones (preferably including joints)

Close View of the Australian Frozen Beef Bones


Heat the sauce pan till smoking.

Place the beef  bones and roast them for about 20 to 30 minutes. Turning only once for even browning.

Spread sliced carrots and celeries around the roasted bones.

Leave the vegetables to cook until almost browned.

Add tomato paste to the sauce pan on low fire.

Mix thoroughly all the ingredients.

Ten minutes later, add corn flour and mix well.

When the flour turned brown,  deglazed the mixture with 50ml of red wine or slightly more.


Add water, salt, peppercorns to boil.

Simmer over low fire for about 2 hours.

Remove from the heat and strain the liquid and discard the bones and other ingredients.

Add sea salt to taste.

If you do not wish to use the browning sauce immediately, you can pour the beef bone stock into glass jars.



Prawn Stock


A home made prawn stock is one of the key ingredient to a good bowl of Prawn Noodles.

For recipe click:

Preparation for Prawn Stock


Half to one kilo fresh sea prawns

Minced garlic


Heat up wok and add minced garlic and fry until slightly brown and fragrant.

Pour the prawns shells and simmer over low heat to medium heat for about 10 to 15 minutes depending on the quantity of prawn shells.

Ensure to bash on the prawn heads with a wooden ladle to release all the flavours into the stock.

Leave it to cool.

Drain the stock with a metal sieve.

Leave the prawn stock to cold before freezing.


If you are not using the prawn stock immediately, do not add any seasoning.