Mongolian Barbecue

Directions
Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters мэдээг үзэх
SAUCE:
Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.)

TO ASSEMBLE:
To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness for each guest.

Ingredients

1.     3 lb Boned Lamb Shoulder Chops OR
2.     2 lb Boneless Beef, (Tenderest -Cut The Butcher Has), -Defatted
3.     2 lg Green Peppers, Seeded And -Cut Into 1/4-Inch Strips
4.     3 c Cabbage, Shredded, Rinsed, -And Dried
5.     3 lg Carrots, Peeled And Shredded
6.     2 lg Onions, Thinly Sliced
7.     1/4 lb Bean Sprouts, Rinsed And -Drained
8.     Salad Or Peanut Oil

————————-GARNISHES————————

1.     Boiled White Rice
2.     Crisp Sesame Seed Buns, -Warmed
3.     Middle Eastern Pita Breads
4.     Thinly Sliced Crisp French -Bread

—————————SAUCE—————————

1.     1 1/2 c Dark Soy Sauce
2.     6 c Water
3.     10 Crushed Black Peppercorns
4.     4 Star Anise
5.     4 lg Cloves Garlic, Crushed
6.     1 c Rice Wine Or Sherry
7.     1 tb Sugar
8.     2 ts Fresh Ginger Root, Grated
9.     3 c Scallions Or Leeks, Chopped -And Divided
10.     3 c Chinese Parsley Or Cilantro, -Minced, Divided

Boortsog

Boortsog is a traditional Mongolian biscuit of various shapes deep-fried in hot oil. Bouillon fat that remains from cooking meat is traditionally used for the frying purpose. It gives boortsog a specific bouillon aroma that Mongolians like. However, any vegetable oil can be used for frying.
Ingredients Мэдээг үзэх

•     Premium wheat flour – 1 kg
•     A pinch of salt
•     Sugar – 150 g
•     Butter – 100 g
•     Warm boiled water

Cooking time:
Approximately 2 hours
Directions

Dissolve salt, sugar and butter in warm boiled water and blend until the sugar and butter are completely dissolved and a smooth homogenous mixture is formed. Then, mix in flour and knead into smooth soft dough. The kneading process is very important for boortsog and may require sufficient strength and energy. The dough must be kneaded until such a state when no air remains in it. When the dough is cut, the profile must be absolutely smooth and homogenous with no hole or air bubble whatsoever. Reaching such a state will require a series of kneading and leaving the dough to rest. When the dough is ready, roll out until it is about 1-1.5 sm thick. Now, you can use your imagination to cut the dough into different shapes. However, the classic shaping is to cut the dough into stripes of 3-4 sm wide and cut out squares, triangles or any other shapes using a sharp knife. Using the knife, make two little cut-like lines on each piece. This is done in order to let the air out, if any left, as well as to give some decoration to boortsog. Some people cut the dough into rectangles that are 3 sm wide and about 10 sm long, make a long cut in the middle, pull simultaneously the two edges through the cut and twist to the opposite sides.

Preheat oil, put boortsog in bunches and fry until golden brown. Pull out with the strainer and put on the rack to cool down.

Boortsog can be eaten as is or with jam, butter, cheese or anything else of your choice. Boortsog can be stored for about a month and is an excellent replacement of bread during long trips.

Mongolian Fried Peanuts

Directions
Seasoning The Nuts:
Combine peppercorns, anise, salt, sugar and water in a medium sized saucepan. Bring to a boil over high heat, stir, then reduce heat to maintain steady simmer.

Cover pot tightly, simmer 5 minutes, then add the peanuts. Stir to combine, replace cover and cook 5 minutes more.

Turn off heat and let peanuts steep in covered pot for 10-12 hours.

Roasting The Nuts:
Drain nuts in a colander, pat dry. Spread in a large jelly-roll pan, lined with triple thickness of paper towels. Discard anise.

Bake at 350 for 30 minutes, shaking tray occasionally.

Rotate tray. Reduce heat to 300. Check at 10-15 minute intervals until nuts are almost entirely dry with a touch of moisture at the center. Remove from oven. Put in bowl to cool. (Nuts can be fried immediately, or left overnight. If you like them roasted, eat them now while warm.)

Frying The Nuts:
Have ready a tray lined with a double thickness of paper towels, a Chinese mesh spoon or metal strainer, large absorbent food-grade brown paper, and about 1/2 tsp coarse kosher salt. Heat a wok or deep skillet over moderate heat until hot.

Add oil, and heat to slow-fry stage, 275 degrees.

Reduce heat to low, then add peanuts to oil. They will hardly bubble. Fry 4-7 minutes until golden brown, stirring constantly and slowly. Do not let nuts brown.Scoop nuts from oil. Spread on towel lined tray.

Shake tray to blot up excess oil, then pour nuts into paper bag. Close the bag, gently turn and shake it to blot up the last oil, then add salt to taste and gently shake again.

Eat immediately or when cool as an hors d’oeuvre or placed in small bowls on the table as a diversion during a meal.

Once cool, the nuts will keep for 2 weeks, stored in an airtight jar.

Ingredients

    1/2 pound (1 1/2 cups) raw, red-skinned peanuts
    1 heaping tbsp Szechwan brown peppercorns
    1 heaping tbsp star anise
    1 heaping tbsp coarse salt
    1/2 tsp water
    2 1/2 cups water
    3 to 4 cups fresh corn or peanut oil

Bantan - Бантан (Soup with flour lumps and meatt)

Soup with flour lumps and meat
Bantan is the mongolian dish with the lowest fat content (depending on the quality of the meat). Because of that, the soup is given to small children as the first solid food. It is also appropriate in other situations, when a light but still nourishing meal is required.

• Ingredients
• 200 g    Flour
• 1.5  l     Water
• 200  g   Meat     Minced or cut in small pieces
• 1  pinch     Salt   
                    Spices   
•   100 g   Spring Onion     Cut in rings

Preparation

Prepare a soup with meat (usually mutton) in the normal way.
Put the desired amount of flour into a bowl.
Place two or three ladles of soup into a cavity in the cemter of the flour.


Mix the liquid with a part of the flour and knead or grind the resulting mass into small lumps.
Put the lumps and the rest of the flour into the soup and boil everything for another while, until the soup is viscid.


The lumps will get a little smaller while boiling, but shouldn't disappear completely. This is different to the western convention, to keep soups and sauces completely free of lumps. Season to taste with salt, and add the spring onion rings and other spices.

Like any flour soup, this one serves as an excellent basis for any kind of festivity, or as a hangover breakfast if necessary.

Urum - Өрөм "White butter", clotted cream

The milk of yaks (or in the Gobi camels) is best, because it contains more fat. The first few pictures show the production of Urum from yak milk.
Preparation

Heat the milk on the stove, just below boiling. In regular intervals, lift a ladle full into the air, and let it splash back into the pot, to create foam. This "scooping" (самрах) is necessary because the shallow wok-like Mongolian pan makes normal stirring ineffective, but it also has the quality of a ritual.

Once there is enough foam, let the milk cool down slowly. Now it needs to rest overnight. In the morning, a skin of about 1 cm clotted cream has formed, which is taken off. Stored dry and cool (in a wooden vat or a sheep's stomach), Urum will stay palatable for a full winter season.

Cattle milk contains less fat, so the skin will be thinner. The following images show the resulting smaller amount of Urum.