Warning: include(referral/rkrt_tracker.php): failed to open stream: No such file or directory in /home/admin/domains/chrismyden.com/public_html/130225.php on line 22

Warning: include(): Failed opening 'referral/rkrt_tracker.php' for inclusion (include_path='/usr/local/lib/php') in /home/admin/domains/chrismyden.com/public_html/130225.php on line 22

If somebody has a bad heart, they can plug this jack in at night as they go to bed and it will monitor their heart throughout the night. And the next morning, when they wake up dead, there'll be a record. - Mark S. Fowler, FCC Chairman

19.06.19 1311 [PST]

   EAC & MP3s
   Life of Myden

Best MP3 Guide


Good Movies




Home >> Articles >> Recipes

Asian Soup Stock


1 yellow onion
1 leek
4 celery sticks
4 carrots
1/2 bunch scallions
1 garlic bulb
2 stalks lemongrass
1 tbsp coarse salt
2 tbsp vegetable oil
1/2 bunch cilantro
1.5 oz dried shiitake mushrooms
2 tsp black peppercorns
2 tsp szechuan peppercorns
20 cups (5 L) cold fresh water
2" piece of ginger, peeled and sliced


1. Roughly chop the onion, leek, carrot, celery and scallions. Separate garlic cloves. Cut off the top half of the lemongrass stalk, remove the outer layer and discard.

Chop remaining stalk into 3" long pieces. Use the flat of your knife to smash the garlic and lemongrass.

2. Heat oil in a stock pot and add chopped vegetables and salt. Stir to coat and cook for 5 minutes. Add remaining ingredients, except the ginger slices, and set to boil over high heat.

Reduce heat to low and simmer for 45 minutes, adding the ginger halfway through.

3. Strain and use the stock immediately, or cool and refrigerate up to 3 days (or freeeze up to 2 months)