QUOTE(popopi @ Oct 9 2017, 12:44 PM)
Can share your recipe?
the bone price how much? by KG?
The broth is meant as stock for my chinese style cooking/soup, not the usual sup tulang. So basically it needs only the bones and water. Later you can use them to cook or make into proper soup by adding other ingredients. I always agak-agak with the amount, as long as enough to pile 2 layers in my slow cooker.
Beef bone or other meat bones
Very little coarse black pepper
Big onions or carrots (but these will limit the taste when you wish to cook other type of soup later)
Add both into slow cooker and boil. Use spoon/skimmer to skim out the 'dirts'. Put into slow mode and simmer for a few hours until the color turns and it taste briny. Usually I put 4-5 hours. Some people put it longer for better taste.
For keeping, cool it. Then separate into few batches into glass or stainless steel container, freeze them.
Another modification is to roast the bones in oven first, then add into water to boil.
QUOTE(sohailayhun @ Oct 9 2017, 06:25 PM)
Thanks but most NSK are concentrated at SA and Klang area.This post has been edited by lowlowc: Oct 9 2017, 09:02 PM