This vegetable stock is used extensively in Chef Sinchai's recipes. It is best when made fresh daily, but can be refrigerated for 2-3 days, or even frozen. Caution should be used if refrigerating it, as it is prone to absorbing other flavours from the refrigerator. Chef Sinchai, the head chef of Chiva-Som, says the foundation for producing healthy tasting food is using a good stock. He also let us in on a tip and said he often uses stock instead of oil when cooking steak as a way to reduce the fat content. Makes 1 litre. Vegetable Stock Ingredients 2 Tomatoes ½ White cabbages (preferably Chinese cabbage) 4 Coriander root 4 Spring onion 1 Medium carrot 1 Medium onion 1 White radish 1 Sweet corn 2L Water Instructions Combine all ingredients together in the stock, bring to a boil, and simmer for at least 1 hr. Strain and discard the vegetables. Read our travel story on Chiva-Som
