Soups & Stocks
INGREDIENTS
Yunnan ham, sliced, roasted in josper
Dried scallop
Small dried shrimp, toasted
Coriander root
Lemongrass
Daikon
Garlic
Shallot
Thai celery
Leek, white part only
Tamarind paste
White peppercorn
Goji berry
Holy basil
Cardamom
Dried shiitake
Black bean sauce
Karen chili
Ginger
Water
.5% gelatin
METHOD
Combine all ingredients in small stockpot, cook over medium heat for about 2 hours, then strain through china cap, pass through chinois, taste and adjust as needed.
Add .5% gelatin by weight to stock, melt, set in cooler, then freeze, drip through cheesecloth overnight to clarify, taste again and adjust as needed.