Category Archives: Stock Preparation

Introduction: In order to have a good onion soup, beef stock is required. Ingredients: One slab of beef Few stalks of celeries (cut in chunks) One big sweet onion (sliced) Cloves Black Peppercorns Method: Cut the beef into cubes. In … Continue reading →

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 … Continue reading →

Introduction: 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 … Continue reading →

Introduction: 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 … Continue reading →

Introduction: Beef bone stock will truly raise the caliber of any recipe. Here are the beef bones in frozen condition approximately 2 kilos. Ingredients: Half Kilo of frozen Australian beef bones (preferably including joints) Close View of the Australian Frozen … Continue reading →

Introduction: A home made prawn stock is one of the key ingredient to a good bowl of Prawn Noodles. For recipe click: https://flofoodventure.wordpress.com/2013/10/31/prawn-bee-hoon-soup-2/ Preparation for Prawn Stock Ingredients: Half to one kilo fresh sea prawns Minced garlic Method: Heat up wok … Continue reading →