What is Mongolian Barbecue? Originating in China's Shantung Provine, Mongolian Barbecue was adopted by Genghis Kahn of Mongolia in the 13th Century. Lore tells us the Kahn's soldiers would place meat and vegetables on top of their metal shields and cook over their campfires.

The aroma would cause their enemies surrender without a fight. Using wood, natural gas or hot coals to heat the cast-iron grill, chefs have been creating delicious meals for centuries. Smell the mouth-watering aroma of freshly grilled meat and vegetables and you will understand how this tasty dish helped Genghis Kahn conquer China.

Sunday, August 20, 2006


Mongolian Barbecue Pinoy-style

3 large heads of garlic (or 6 small), peeled and crushed
Ginger, about the size of one large garlic head, peeled and crushed
1/4 to 1/2 kilo ground beef, best quality you can find
1/4 to 1/2 kilo ground pork, best quality you can find
1/4 to 1/2 kilo deboned lamb, cut into strips
1 cup labanos (white radish), cut into thin 3-inch-long sticks
1 cup carrots, cut into thin 3-inch-long sticks
1 cup celery, cut into thin 3-inch-long sticks
2 cups wansoy (coriander leaves), coarsely chopped
3 cups bean sprouts, washed
1 cup leeks, cut into thin 3-inch-long sticks
1 green pepper, sliced into thin strips
1 red pepper, sliced into thin strips
1 cup chicken broth
1/4 cup rice wine (or regular wine, rum, or a bottle of beer)
2 tablespoons patis (fish sauce)
3 tablespoons light soy sauce
1 tablespoon vinegar, preferably black chinese vinegar
1/4 cup extra-virgin coconut oil
1/4 cup sesame oil
1/2 cup kakang gata (thick coconut milk)

Choose the widest kawali you can find. Heat it up until it's almost smoking. Throw in extra-virgin coconut oil with the garlic and ginger. Cook for 1-2 minutes, then add in all meats. Brown slightly.

Add in chicken broth, rice wine, soy sauce, vinegar and patis. Simmer for 20 minutes.

Add in all vegetables, and continue simmering until all liquid is evaporated... leaving you with a thick oil. Stir-fry until all ingredients are well blended.

Add in sesame oil and kakang gata. Continue stir-frying for about 2 minutes.

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