Beef soup base (cantonese style)

Ingredients:
2kg beef bones
60 g butter
6L water
9 tbsp tomato paste
1.5 carrot cut into wedges
4 stalks celery cut into sections
2 tomatoes cut into wedges
3 onions cut into wedges
12 cloves garlic chopped finely
4 bay leagves
1.5 tbsp mixed herbs
some peppercorns

Precedures:
Bring water to boil over high heat. Wash beef bones. Chop into pieces.
heat up wok, add butter and melt it over low hear. Add beef bones. Stir fry over medium heat till half done.
Add celery, carrot, tomato and chopped garlic. Stir fry till just tender. Add peppercorns and tomato paste. Stir fry till brownish golden color.
Preheat oven to 210 oc. Put all stir fried ingredients into oven and bake for 30 to 45 mins (Stir and turn ingredients every now and then). Remove from oven.
Put baked ingredients into boiling water. Add mixed herbs. Simmer over low heat for another 3 hours ( while simmering, remover bubbles on top with small spoon) Stain off ingredients. Soup base is done.

Chupe de Quinua (Quinoa Soup)

Quinoa, also known as "the wheat of the Andes", is commonly used in Peruvian cuisine.

Ingredients:
250g quinoa, washed, drained (available in Mercadomunicipal in Curitiba)
3 potatoes, cut in quarters
100g fresh cheese, crumbled (For Curitibanos, Quijo de Minas can be used)
1 red onion, finely diced
2 garlic cloves, mashed
1 cup whole milk
2 tbsp vegetable oil
minced flat-leaf parsley

Method:

1. In a large sucepan, stir-fry onions and garlic in vegatable oil. Then add 4 cups of water and bring to a boil. Add quinoa and cook for about 10 mins.
2. Add peeled and cut potatoes and boil until tender; then add fresh cheese and mik and stir for a few mins.
3. Remove from fire, season with salt and sprinkle with parsley.

(Recipe from "Peruvian Cooking, basic recipes")

Chicken and meat stock (chinese style)

You can use this stock to make shark's fin soup, tofu and spinach soup, winter melon and ham soup and wonton and chicken soup.

Ingredients:

1 kg chick carcasses, necks, feet
1 kg pork spareribs
4 spring onions
10 slices of ginger
6 litres of water
50ml Chinese Rice Wine (I used Shaoxing cooking wine)
2 tsp salt


Method:

1. Boil 2 litres of water in a stockpot. Put chicken and meat into the stockpot and wait for the water to boil again. Empty everything into a strainer. Rinse the chicken and the meat under cold water.
2. Boil 4 litres of water in a stockpot. Place in the chicken, meat, ginger and spring onions and bring to a boil.
3. Reduce the heat and simmer gently for 3 to 4 hours, skimming the surface to remove any impurities.
4. Strain through a fine strainer, removing the solid and skim the surface to remove any fat. Return to the pot with the rice wine and salt. Bring to a boil and simmer for 3 to 4 minutes.
   
5. Store in the fridge for up to 3 days or freeze in small portions.