Condiments and Stock
The heart of every cooking
My prefered choice, the healthy Choice – Low Sodium, Low Sugar
Basic Cooking Ingredients
Stocks
Kombu Dashi stock
Serving size 1000ml
| s/n | Item | Qty | Unit | Unit Cost | Qty per pack | Cost per pack | Net cost |
| 1 | Kombu kelp | 1 | 4×4 inch square | 0.60 | 100g | 11.90 | 0.60 |
| 2 | Katsuobushi (dried bonito flakes) | 10 | g | 2.45 | 20 | 4.90 | 2.45 |
| Total | 3.05 |
Ingredients
1. As above
Note-
This stock is useful for various Japanese cusines
example ramen, udon soup, soba soup, etc
Instructions
1. Put kombu kelp with 1000 ml of water (add little more to allow evaporation)
2. Boil on medium low heat. One it starts to boil, remove the kelp
3. Add bonito flakes, bring to boil again for 1 min
4. Once boiled, off the fire, let it rests for 45 secs
5. Strain the liquid. If there is residue, pour into another container leaving behind the residues
Fish Bones stock
Serving size 1000ml
| s/n | Item | Qty | Unit | Unit Cost | Qty per unit | Cost per | Net cost |
| 1 | Thread Fin Fish Bones | 2 | pack | 2.13 | – | – | 4.26 |
Ingredients
1. Alternatively, use grouper fish bones
– not salmon (fishy) or mackerel (high mercury content)
2. Add few cloves of garlic, slightly smash it
3. Add few slices of ginger
Note-
This stock is useful for various soup dishes, like beehoon,
kuay teow, meats-seafood-vegatables hot pot
The fish bones give a natural sweetness to the soup
Just add liitle bit of salt to taste. Sometimes the ingredients added
to the soup already have the taste, without salt
Instructions
1. Clear the bloody lump from the bones.
These will cause fishy smell to the soup
2. Use hot water, bring to boil. Remove foams
3. Once boiled, simmer for 20-30 mins
4. Add more water to allow for evaporation
5. Remove bones, strain the liquid
If there is residue, pour into another container leaving behind the residues
Instant Kombu Dashi stock
Serving size 750ml
| s/n | Item | Qty | Unit | Unit Cost | Qty per pack | Cost per pack | Net cost |
| 1 | Instant – powder form | 1 | 5g stick | – | – | – | – |
Ingredients
1. As above
Note-
This stock is generally for soup
Take note of the salt/sodium content, because you are likely to consume more.
Instructions
1. Dissolve in boiling water for those in powder form
2. If it is in bag form, leave it boing for few mins and remove from the stock
3. Add other ingredients, check before adding salt