Bone Broth

Bone Broth
Ingredients
3 pcs beef bones
1 large onion, peeled left whole
3 cloves garlic, peeled
1 knob of ginger, bashed
1 stick of cinnamon, optional
2 carrots, peeled left whole
2 parsnip, peeled left whole
1 celery root, peeled , halved
1 bay leaf
6 pcs black pepper corns
salt, to taste
garnish
1 bunch parsley , finely chopped
1 spring onion green part, chopped
Method
1) Bring 1 litre of water to a boil. Put in the bones, boil it for about 20 mins. After 20 mins. pour away the water, clean the bone a little under cold water.
2)  In a clean pot,put in all the ingredients except for salt, parsley, and spring onion. Pour in enough water to cover all the ingredients in the pot. Bring it boil and then simmer for 2 hours. Remove carrots, onion and parsnip, set aside in fridge until 30 mins. before serving. Continue to simmer soup for another 5hours. After that season with salt and simmer for 1 hour.
3) Finally , use a strainer , strain the soup to get a clear broth. Serve with chopped up carrots, onions, parsnip, parsley and spring onion.
You can serve with vermicelli pasta,rice noodles as well as protein of your choice.

Dried curry leaves

Dried  herbs and spices obviously can not compare to fresh ones. However, to have dried ones available is better than having none at all :p
I am happy that on our last trip to the capital , I managed to find dried curry leaves. Frankly I haven't cooked with curry leaves before but I do like dishes that use it . For this time, I have just fried them in a little oil and add in the pre-fried onions and use this as topping for dhal. It was delicious!

Rough Puff Pastry

This could not get any easier. It's light and takes only a few folding as compared to real puff pastry. A real keeper.

Notes :-
1) I've adjusted the quantities of ingredients to base on 100gm of butter; which yielded 12 mini cones.
2) I've mix, rolled and folded 3x and left dough in fridge for at least 1/2 hour , following one of the reviews.

Rough-Puff Pastry
via BBC Good Food

Ingredients

250g strong plain flour (changed to 150g regular plain flour)

1 tsp fine sea salt (a pinch)

250g butter, at room temperature, but not soft (100g butter, frozen and cubed.)

about 150ml cold water (about 60ml very cold water)

Method

1. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.