The end of the month is nearing, which often means that the paycheck has gone beyond stretched tight. We like to frequently eat out at asian restaurants, with our neighborhood Saigan Kitchen being my favorite. One way we like to extend our leftovers at home is by adding more stock to our curries or stirfries, and by adding more vegetables too.
Our last meal at Saigon Kitchen featured a favorite of mine- tilapia done up with their special house sauce. They batter and fry the fish whole and then dress it in a sweet spicy soy ginger sauce with peas and carrots. It’s definitly a dish to pick at with your fingers!
We packed up our fish carcass along with our leftover curry this time because I had pressure cooker plans. Adding the fish bones, sauce, and skin in the pressure cooker with enough water to cover resulted in an amazingly rich, spicy and sweet fish stock perfect for all sort of meals I am sure. Grabbing the rest of our Arborio rice I put that stock to good use.
Pressure cookers are great for making up a flavorful stock. What do you have lurking in your refrigerator that needs help getting out?
Remember how to make risotto? Here’s a good memory refresher. Just substitute the stock of your choice. If making stock out of leftover stirfry, consider adding toasted nuts to your finished risotto, or roasted vegetables.