Discussion in 'Recipes & Remedies' started by BananaBender, Aug 20, 2012.
Anyone have any experience making vege stock from tropical veges?
What tropical veg do you have?
Im in the subtropics and carrots, onions, garlic, celery, bay leaf ,parsley, peppercorn grows well here.
That makes a base for "traditional' stock be it veg, beef or choock.
If you look at Pho recipes they are traditional Vietnamese(tropical) stock based soups
you may replace the meat component with a fermented tofu or soy sauce.
I am in the subtropics and green beans, vegetables, beans, oatmeal, bay foliage ,parsley, peppercorn develops well here.
That creates a platform for "traditional' inventory be it veg, meat or chuck.
BananaBender, do you want an Asian stock? I can't imagine a 'Western' style stock made with tropical veg.
South-East Asian style stocks I've made tend to rely more on additions other than veggies, like star anise, cassia, fish sauce, soy sauce, sesame oil and chicken bones, plus loads of spring onions, garlic, ginger, coriander root, chillies and a kaffir lime leaf or two.
Thanks for the replies everyone, The pho and south east asian stocks are right on the mark for what i was thinking. Asian stocks should provide a good base to play substitution with excess produce.
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