Bumbu Kuah Bakso & Sop (kaldu sayuran) #vegan 
Broth Seasoning for Bakso & Soup (Vegetable Stock) #vegan
Clear broth seasoning for bakso and soup. Delicious even without bone broth. Can be stored for up to 2 months in the fridge. It takes a while to make, so have some coffee and music ready to keep from getting bored. One recipe can serve a whole village.
Broth Seasoning for Bakso & Soup (Vegetable Stock) #vegan
Clear broth seasoning for bakso and soup. Delicious even without bone broth. Can be stored for up to 2 months in the fridge. It takes a while to make, so have some coffee and music ready to keep from getting bored. One recipe can serve a whole village.
Cooking Instructions
- 1
Peel and wash the garlic thoroughly. If possible, use kating garlic, but regular garlic is also fine.
- 2
Coarsely crush the garlic and whole peppercorns. I use a mortar and pestle without salt. If the garlic is too fine, its juice will come out and make the broth cloudy.
- 3
Thinly slice the leeks. Then fry them together with the crushed garlic in plenty of oil. Use a large non-stick pan so it can dry out.
- 4
Fry over medium heat. Gradually lower the heat. Don't leave it unattended or it will burn; stir occasionally to ensure even cooking. At this stage, I usually get bored, so I have coffee and listen to music. Keep frying until golden brown.
- 5
Once browned and dry, set aside and turn off the heat. Strain and transfer to a container to cool. Once cooled, store in a Tupperware or airtight container to keep it fresh. For 1 quart of water, add just 1 tablespoon of the seasoning.
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