Read the recipe first.
Usually I half the amount stated since I don't like garlic actually and reducing the quantity won't affect the taste very much.

Oh garlic cruncher is God sent. Hate the smell sticking to my fingers when mincing them manually using knife.

I sauté the chopped onion first until they softens then only add in minced garlic,veges and homemade chicken/beef stocks. Let simmer for 25 minutes and done,served with chopped coriander. That just me.

Usually bought one whole chicken 1-2 a month for roasting. I took the parts like middle bones and make stocks. Same with beef some pasar did sell the bones cheaply for making stocks.

Make around 2-3 litres of stocks and freeze them. Follow the Foodnetwork chef tips and Ina Garten on how to make your own stocks. But honestly if you don't have time it's completely ok to use Maggi cubes or concentrated stocks in bottle to make soup.

Add. I'm cooking for two here actually. So the amount is adjusted on a meal for one day. If you're cooking for your family too increase the portions.

This post has been edited by leftycall9: Nov 17 2020, 09:00 PM