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 (adsbygoogle = window.adsbygoogle || []).push({}); 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,...

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 (adsbygoogle = window.adsbygoogle...

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...

Mongolian Food Culture

A stroll down any Mongolian residential street is usually the first introduction to a visitor of the savoury odours of the traditional meals of this country. If you are invited into somebody’s ger (or traditional tent dwelling) or apartment, you will probably have an opportunity of tasting buuz, khuushuur and bansh. These Mongolian national meals...

Bantan - Бантан (Soup with flour lumps and meatt)

Soup with flour lumps and meatBantan 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 ...

Byaslag - Бяслаг (Cheese from milk of cattle, yaks, goats, or sheep)

Most commonly, the milk of yak and cattle is used. Goats and sheep are not milked in all places, but make for the most aromatic cheese. However, mongolian cheese doesn't get to ripen like its european counterparts, so the overall taste is somewhat bland in comparison. Preparation Boil the milk, and add a small amount of kefir (instead of rennet)....

Aaruul - Ааруул "Dried curds"

Leave the milk (usually from cattle, yaks, camels) to curdle. Lift out the solid components with a fine cloth and let as much of the liquid drip off. Then press the mass into a cake of a few cm height between two wooden boards, weighted down with stones.Cut the solid cake into pieces of about 10 length. Arrange the pieces on a wooden board and...

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...

Mongolian Food Traditions and Festivals

Mongolia is a poor country, when referring to the food festivals and traditions. The most important event that takes places in this country is named Tsagaan Sar, which is organized in order to celebrate the lunar new year. Many times the Mongolians have disagreed the fact that they, and furthermore, their traditions might have Chinese roots. This...

Preparation Methods for Mongolian Cooking

The Mongolian cooking methods did not develop very much, in time. Of course, at the beginning, Mongolians even used to consume raw meat. The next stage of the Mongolian cuisine presented warriors that fried the meat and the greens on their shields which were placed over the fire. This is a fact that nowadays does not apply on the Mongolian cuisine...

Cuisines of Mongolia

The Mongolian cuisine is overall characterized by simplicity. This fact was determined by the low number of the ingredients that are used when preparing Mongolian dishes. Also, the small variety of the ingredients is a consequence of the climatic conditions of the country. Because of the hard and long winters, Mongolians cannot crop many vegetables...

Overview of Mongolian Cuisine History

The Mongolian cuisine is not one of the cuisines that is known world wide, and more than that, it has a bad reputation, because of the low number of ingredients that are used.Most of the Mongolian dishes are based on mutton, yak milk and even horse milk. The mutton is either boiled, filled with various ingredients, stewed, cooked with oil and flour...

Tsuivan: Hearty Noodle Stew

This is a noodle stew made with roughly cut noodles combined in a stock with meat, usually mutton, and vegetables. It is the Mongolian version of the noodle soup found throughout east Asia in various manifestations. Guriltai Shul is another variant in which the ingredients are made into a meat-based soup and is often combined with curd from yak’s...

Boodog: Marmot Barbecue

As with Khorkhog, Boodog is an example of Mongolian barbecue which also uses hot stones as a cooking method, but in this case the hot stones are not placed inside a pot but are actually inserted into the carcass itself. The dish is usually made with either a young goat or more often a marmot, which is stuffed with heated rocks and a variety of...

Buuz, Bansh and Khuushuur: Mongolian Dumplings

Dumplings are found on dinner tables throughout Mongolia and these small doughy packages of mutton or beef reveal the connection between this isolated country and their Chinese neighbors to the south. Mongolian dumplings are distinctly different from those found in Chinese Dim Sum, since they are made from a typically hardy dough and are often...

Khorkhog: Authentic Mongolian Barbecue

Unfortunately, the popularity of an international chain of restaurants known as Mongolian  Barbecue has distorted perceptions of цааш үзэх (adsbygoogle = window.adsbygoogle || []).push({}); Mongolian food since the barbecue served in these restaurants is actually Taiwanese (ironically, a branch has opened in Ulan Bator and was the first...