Mini Tropical Asian Favorites - Rajah Periplus Mini Cookbook Series

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bake for 20 minutes until fragrant. Alternatively, roast the star anise, ginger, galangal, shallots and onion, separately, by holding them with tongs over a flame until they are slightly burned on all sides.

      3 Transfer to a large stockpot, add the water and bring to a boil over high heat, skimming off any foam that floats to the surface. Continue boiling and skimming, and topping up with more hot water as the stock reduces, until it is clear of residue. This may take up to 1 hour.

      4 Add the spring onions, cinnamon and mushrooms to the clear stock, and return to a boil. Lower the heat to medium and simmer half-covered for 1 hour. Finally add the chunk steak to the stock and simmer for 3 minutes, then season with the fish sauce, sugar, salt and pepper.

      5 Remove from the heat and strain. Thinly slice the chunk beef and keep the clear stock warm over very low heat. Discard the beef bones and spices.

      Serves 6–8

      Preparation time: 25 mins

      Cooking time: 2 hrs 25 mins

      Asian Fish Stock

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