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Asian Master Base
A classic stock base for Asian broths, this gloriously rich, meaty base has layers of flavour and hints of garlic, ginger and star anise.
Size: 1kg tub
Yield: 25 litres
Shelf-life: 12 months
Ingredients
when reconstituted
Chicken Stock (Water, Chicken Bone Stock, Chicken Fat), Pork Stock (Water, Pork Bone Stock), Beef Stock (Water, Beef Bone Stock), Hoisin Sauce [Sugar, Red Miso (Water, Soybeans, Rice, Salt), Tamari Soy Sauce (Soybeans, Water, Salt, Alcohol), Tomato Puree, Water, Rice Vinegar, Star Anise, Liquorice, Garlic Puree, Chilli Powder], Water, Salt, Flavourings (contains Egg), Ginger Puree, Sugar, Yeast Extract, Modified Tapioca Starch, Garlic Powder.
For allergens see ingredients in bold.
Nutritional Information:
| Typical Values | Per 100ml prepared | Per 100g as sold |
|---|---|---|
| Energy | 34kJ / 8kcal | 844kJ / 201kcal |
| Fat | 0.21g | 5.3g |
| (of which saturates) | 0.05g | 1.2g |
| Carbohydrate | 0.56g | 14.1g |
| (of which sugars) | 0.42g | 10.5g |
| Fibre | Trace | Trace |
| Protein | 0.97g | 24.2g |
| Salt | 0.63g | 15.8g |
Chef'sTips
Brush over pork for an Asian edge.
Marinade the mince meat of your Char Siu buns in our Asian Master Base for a robust delicious taste.
One of our customers has used the Asian Master Base to marinade Squid for a delicious summer salad.
Mix together Dark Soy Sauce, Thai Chilli Sauce, Asian Aromatic Base and Asian Master Base. Marinate pork for 24 hours, then cook for 2-3 hours. Finish with a splash of sesame oil, coriander and toasted sesame seeds.
