hihi so glad to found ur chnnel .. loved all the soups recipes that r so home style chinese cooking.. for the ancovy n chiclen stock , do you store in fridge or freezer n how long cn it be good for ?

@HomeCookingwithSomjit

4 жыл бұрын

Ho OH Kim Geck, Thank you for the comment. I store the stocks in the fridge when I want to use it within 2-3 days. Otherwise, I store it in the freezer which allows it to last up to 4 weeks. The stock has to be completely thawed before cooking otherwise the taste might not be as good. Enjoy!

The anchovy head won't be bitter?

@HomeCookingwithSomjit

2 жыл бұрын

Hi Chen Jiahui. No it won't but it give an umami flavor to the stock. Thank you for the comment 💖

Any kind of anchovies will do? Any recommendation? Interested to do it as well. Thanks in advance!

@HomeCookingwithSomjit

3 жыл бұрын

Hi Syarfa' Abdul Aziz, thank you for the question 😄 For the stock, I would suggest to use the anchovies with head and bones, which is rich in calcium and minerals. Please avoid using the very tiny anchovies 😄 Hope it helps 😄

@soenaryomuliadi

Жыл бұрын

Why not the tiny one?

Hi. What can I replace for jicama if I couldn't get jicama in supermarket?

@HomeCookingwithSomjit

3 жыл бұрын

Hi Bernie Chia, thank you for the question 😀 I would suggest to substitute them with half a corn, broken into 3 pieces. Hope it helps 😀

Ikan bilis don need to fry ?

@HomeCookingwithSomjit

3 жыл бұрын

Hi Ivy Ng, thank you for the comment 😀 Yes, to make the stock, the anchovies do not need to be pre-fried. If it is pre-fried, the anchovy stock will be oily. I hope it helps 😀

that bean surely want soak,if just put in cook can or not!?

@HomeCookingwithSomjit

4 жыл бұрын

Hi JS L, Good question! 😊 Soaking the beans overnight before cooking will be great. In this recipe we are not eating the beans so it's ok to just cook it without soaking. Thanks for asking. 😊😊 Here is video sharing how to cook beans without soaking it. Cooking Kidney Beans Without Soaking kzread.info/dash/bejne/eImXmbhqXavWk9o.html

@Randomkloud

4 жыл бұрын

@@HomeCookingwithSomjit why put the pea if not eating

@HomeCookingwithSomjit

4 жыл бұрын

Hi Acidrayne, The main objective of making the stock is to extract the sweetness and the essence of ingredients that we use. That's why the process of cooking is pretty long as we need to boil it for hours. In normal circumstances people don't eat those ingredients come out from the cooking process because it has become so tasteless. All the sweetness and the taste has gone into the stock. We keep the stock for cooking other dishes. Thanks for asking.

@Randomkloud

4 жыл бұрын

@@HomeCookingwithSomjit oh, thanks for explaining

Tried making a Korean soup which called for an anchovy stock using anchovies, soya beans and spring onions. The instruction said to remove the anchovy's head and gut but I forgot that step. Have to say the broth turned out extremely fishy which is a very acquired taste. Didn't enjoy it at all.

@HomeCookingwithSomjit

4 жыл бұрын

Hi penny g. I agree that fish soup/stock is not for everyone. The anchovies that I used was really dried and didn't have any smell besides the unique smell of the anchovies itself. Thank you for the comment.