10 minutes, skimming off any scum that rises to the surface.
2 Add all other ingredients, cover the pan and simmer very gently for 1 hour. Remove the lid and continue simmering until the stock is reduced by half, about another hour. Do not let the stock boil, or the result will be cloudy rather than clear.
3 Strain the stock into a large bowl, cool, then refrigerate for several hours. Scrape off any fat that solidifies on the surface, then transfer the stock into a covered container. If not using immediately, refrigerate or deep-freeze.
A faster alternative to making true chicken stock is to use chicken stock cubes prepared according to the package instructions, although this will not taste the same.
Crispy-fried Shallots
½ cup (125 ml) oil
6-8 shallots, peeled and thinly sliced
1 Heat oil in a saucepan over medium heat and fry the sliced shallots until golden brown, taking great care not to over-brown them as this makes them taste bitter.
2 Remove the fried shallots with a slotted spoon, transferring them onto a plate lined with paper towels. If not using them immediately, store in a dry, airtight jar to preserve their crispness.
Lobah (Deep-fried Pork and Prawn Rolls)
400 g (14 oz) lean pork shoulder, cubed
250 g (½ lb) fresh prawns, peeled and deveined
60 ml (¼ cup) water
1 small carrot, grated (about 85 g/ ¼ cup)
4 shallots, chopped
2 stalks spring onions, chopped
6 water chestnuts, chopped
½ teaspoon salt
1 tablespoon ground white pepper
1 egg
1 heaped tablespoon cornflour
3 large sheets dried bean curd skin
Oil for deep-frying
Bottled plum sauce or chilli sauce
1 Put the pork and prawns in a food processor and pulse until coarsely ground. Bring water to the boil in a small saucepan, then add carrots and boil for 2 minutes. Drain and add the carrots, shallots, spring onions, water chestnuts, salt, pepper, egg and corn-flour to the pork mixture. Pulse until the mixture becomes a paste, then transfer to a bowl.
2 Wipe each bean curd sheet with a clean damp cloth then cut into 15-cm (6-in) squares. Put a little of the mixture into the centre of each piece of bean curd skin, shaping into a horizontal roll. Tuck in the ends, then roll up and press gently to seal.
3 Heat the oil in a wok. Deep-fry the rolls, a few at a time, until golden brown and crisp, 4-5 minutes. Drain on paper towel and serve with bottled plum sauce or chilli sauce.
Serves 4
Preparation time: 30 mins
Cooking time: 15-20 mins
Penang Spicy Rojak
1 small cucumber, skin raked with a fork, cut in irregular bite-sized pieces
1 small bangkuang (yam bean) (about 250 g/ 9 oz), peeled and cut in bite-sized pieces
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