Broth Seasoning for Bakso & Soup (Vegetable Stock) #vegan

Name: Broth Seasoning for Bakso & Soup (Vegetable Stock) #vegan
Total time: 1800 s
Cuisine: American
Ingredients: 1/2 lb garlic; 3 large leeks, use the white part; 1 tablespoon whole peppercorns; Cooking oil

mamakoko @mamakoko

Malang

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.

Saved

Ingredients

30 minutes

1/2 lbgarlic
3large leeks, use the white part
1 tablespoonwhole peppercorns
Cooking oil

Saved

Steps

30 minutes

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.