[Cook] Dashi Stock

A basic Japanese stock that serves as the basis of other Japanese recipes.

I got the Dashi stock recipe from Alton Brown

The main defining characteristics of a Dashi stock are umami flavor from the seaweed or Kombu as well as a fishy flavor from either fish or bonito.

The easiest thing to make from this is simply to make miso soup.

Just take the stock and add miso paste and boom we have miso soup.

INGREDIENTS

Item	Recipe
Kombu	~8x2 inch wide, cut into slices
Bonito flakes	2 cup

STEPS

- Wipe kombu with damp cloth.

- Cut into slices and soak in approximately 2 litres of water for 30mins. ( soak longer for more flavor)

- Put kombu and water in pot and heat until almost boiling.

- Remove kombu just before boil, boiling kombu can make stock bitter.

- After boiling reduce to simmer and dump in bonito flakes.

- simmer for 30mins, then drain and filter out flakes

- Basic Dashi stock is done!

 

*** These are cooking notes/experiments and are not perfect recipes.

[Cook] Hot & Sour Soup

There is just something appetizing about a hot spicy and sour soup.

I am not referring to the ever famous Tomyam, but rather its Chinese cousin.
This recipe was inspired by Amy In The Kitchen 

INGREDIENTS

Item	Recipe
Japanese pressed tofu	400g
Dried Mushroom	75g
White rice vinegar	50ml
Soya sauce	50ml
Chicken stock	~1200ml
Cili padi	10
Corn starch	3 heaping tbsp
Eggs	2

STEPS

- Soak mushrooms in hot water for 30mins

- Add chicken stock into pot and let simmer.

- Toss in cili padi, mushrooms and pour in mushroom water. 

  When pouring in mushroom water, be careful to leave the sediments out. Best to filter if possible.
 * For the cili padi I simply cut off the top and toss in whole. It allows me to easily pick them out later

- let simmer for 5 to 10 mins.

- Mix corn starch with approximately equal amounts of water and add to pot. 

- let simmer for 5 to 10 mins. Add starch if needed.

- While soup is simmering, beat eggs in a separate bowl and gently stir into pot

- Add tofu and spring onions and simmer for another 5 min.

- Serve and garnish with a sprinkle of Spring onion

The result is a delicious and fairly simple to cook soup.

*** These are cooking notes/experiments and are not perfect recipes.

Origin of KL Hokkien Mee

KL Hokkien Mee origin story. Gotta love our Malaysian food!