I have to say, nothing beats making stock from scratch with chicken bones, pork bones etc. But when you're in a rush or can't go to the fridge, pull out a pot of stock and say "here's some we prepared earlier!", then Vegeta stock is really the way to go. I like to use some in my minestrone to give it that extra lift. I also like to use it in my noodle soups to help give it a fuller flavour.
Soo...here's how I made this quick noodle soup.
- Sautee chopped garlic in olive oil in a pot.
- Add chilli and/or sambal oelek if desired.
- Add diced chicken and cook until it's starting to brown.
- Add water with dissolved Vegeta stock and bring to the boil.
- Add chinese vegetables, sliced beef balls and 'beehoon' that's been presoaked in water.
- Let simmer for a few minutes.
- Serve with fresh cut chilli and coriander.
For dinner, I had half a lobster on a bed of salad with rosemary infused butter, and homemade cajun wedges. *slurp*
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