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.
Monday, October 16, 2006
Mongolian Beef A La House Of Hong
2 ts soy sauce
1 ts red wine
1/2 lb beef flank steak, sliced thin
4 ts salad oil
3 cloves garlic, chopped
1/2 lb green onions, cut into small pieces
1 ts white vinegar
3 ts brown sugar
1 ts ground black pepper
1 ts sesame oil
Combine the soy sauce and wine. Add the flank steak. Marinate 30minutes. Heat the salad oil in a frying pan until very hot. Add the garlic andthen the beef, stir-frying for 5 minutes. Add green onions, vinegar, brown sugar and pepper, continuing to stir-fry until the beef isthoroughly cooked. Add sesame oil. Chef Paul Lee advises that the secret to this dish is to use veryhigh heat and cook quickly... that's what makes the beef juicy and tender.
1 ts red wine
1/2 lb beef flank steak, sliced thin
4 ts salad oil
3 cloves garlic, chopped
1/2 lb green onions, cut into small pieces
1 ts white vinegar
3 ts brown sugar
1 ts ground black pepper
1 ts sesame oil
Combine the soy sauce and wine. Add the flank steak. Marinate 30minutes. Heat the salad oil in a frying pan until very hot. Add the garlic andthen the beef, stir-frying for 5 minutes. Add green onions, vinegar, brown sugar and pepper, continuing to stir-fry until the beef isthoroughly cooked. Add sesame oil. Chef Paul Lee advises that the secret to this dish is to use veryhigh heat and cook quickly... that's what makes the beef juicy and tender.
Sunday, October 01, 2006
Mongolian Fried Booz
Here is the recipe for the fried version of booz, the khoorshoor.
Dough and filling is the same as for booz.
Mix flour and a little water (salting permitted) to make dough.
Flatten the dough to a thickness of 2 or 3 mm. In college kitchens, use wine bottles to flatten the dough. (The bottles should be emptied beforehand.)
Cut the dough into discs, roughly 10-15 cm in diameter. A cup or glass is useful as a pooza cutter.
Fill the discs with minced lamb (with the fat).
Put the disc of dough in your palm, put the minced meat on it. Fold the dough over it (you get a half-disc).
Pinch the two dough layers together. No holes should be left, otherwise the juice of the meat will disappear.
The khoorshhor is flat, about 2 cm thick.
Fry both sides in lamb fat (although Mongolians in Hungary readily use sunflower oil). The colour of the fried dough should be light brown. It is crisp at the edges and soft in the middle.
Dough and filling is the same as for booz.
Mix flour and a little water (salting permitted) to make dough.
Flatten the dough to a thickness of 2 or 3 mm. In college kitchens, use wine bottles to flatten the dough. (The bottles should be emptied beforehand.)
Cut the dough into discs, roughly 10-15 cm in diameter. A cup or glass is useful as a pooza cutter.
Fill the discs with minced lamb (with the fat).
Put the disc of dough in your palm, put the minced meat on it. Fold the dough over it (you get a half-disc).
Pinch the two dough layers together. No holes should be left, otherwise the juice of the meat will disappear.
The khoorshhor is flat, about 2 cm thick.
Fry both sides in lamb fat (although Mongolians in Hungary readily use sunflower oil). The colour of the fried dough should be light brown. It is crisp at the edges and soft in the middle.
Saturday, September 30, 2006
Mongolian Steamed Booz
Apparently cooking and serving boiled lamb without spices is not a deeply rooted Tuvan-Mongolian tradition, and members of the two cultures occasionally part from old habits in favour of paprika, pepper, marjoram, etc. One Tuvan friend liked to cook with dried chili pepper flakes, not always easily found in the market of Kyzyl. Feel free to add salt, paprika, pepper or marjoram to the minced lamb as you desire; the traditional meat is unspiced.
The pattern of the pinched edges of booz and khoorshoor is a matter of competition and pride. Several delicate forms can be made by the fingers, the smaller and thinner is the better for booz. The edges should not be very thin for the khoorshoor, because it burns when frying.
Ingredients
Mix flour and a little water (salting permitted) to make dough.
Flatten the dough to a thickness of 2 or 3 mm. In college kitchens, use wine bottles to flatten the dough.
Cut the dough into discs, roughly 10-15 cm in diameter. A cup or glass is useful as a pooza cutter.
Fill the discs with minced lamb (with the fat).
Put the disc of dough in your palm, and form a ball in your hand by pinching the edges of the dough together; leave a little opening on top (important!).
Steam for about 20 minutes.
The meat boils in its own juice, keeping all vitamins, minerals, trace elements, etc. You eat it by hand, opening your mouth BIG!
You'll need from 5 to 15 balls per person. This is the famous booz (Mongolian name) or pooza (Tuvan name).
The pattern of the pinched edges of booz and khoorshoor is a matter of competition and pride. Several delicate forms can be made by the fingers, the smaller and thinner is the better for booz. The edges should not be very thin for the khoorshoor, because it burns when frying.
Ingredients
Mix flour and a little water (salting permitted) to make dough.
Flatten the dough to a thickness of 2 or 3 mm. In college kitchens, use wine bottles to flatten the dough.
Cut the dough into discs, roughly 10-15 cm in diameter. A cup or glass is useful as a pooza cutter.
Fill the discs with minced lamb (with the fat).
Put the disc of dough in your palm, and form a ball in your hand by pinching the edges of the dough together; leave a little opening on top (important!).
Steam for about 20 minutes.
The meat boils in its own juice, keeping all vitamins, minerals, trace elements, etc. You eat it by hand, opening your mouth BIG!
You'll need from 5 to 15 balls per person. This is the famous booz (Mongolian name) or pooza (Tuvan name).
Friday, September 29, 2006
Huushuur - Mongolian Fried Meat Pasties
Filling
1 kg minced mutton or beef, with fat included
3 ½ teaspoons salt
1 onion, chopped
2 cloves garlic, crushed
water to mix
Dough
4 ½ cups flour
½ teaspoon salt
water to mix
Mix the dough ingredients together and knead into a dough. Divide into smaller pieces and roll these into cylinders about 3 cm in diameter. Cut the cylinders into 4cm lengths.
To assemble:
Take one length of dough and squash it into a circle. Roll it out until it is 8 to 10cm wide. Roll more at the edges than in the middle, so the dough is slightly thinner around the edges. Put 2 ½ dessertspoons of meat mixture onto one side of your circle, leaving a space around the edge. Fold the other side over, pinching the edge flat. Leave one corner open and squeeze out the air, then seal the corner. Fold the corner over and pinch again, then work around the edge folding and pinching into a twist pattern. Repeat the process with the rest of the filling and dough pieces.
To cook:
Using 2 litres cooking oil, heat the oil in a wok (make sure the oil comes no higher than 5cm below the top). Fry three or four pasties at a time for two minutes each side, until they are brown and the meat is cooked. Eat with tomato ketchup or soy sauce.
1 kg minced mutton or beef, with fat included
3 ½ teaspoons salt
1 onion, chopped
2 cloves garlic, crushed
water to mix
Dough
4 ½ cups flour
½ teaspoon salt
water to mix
Mix the dough ingredients together and knead into a dough. Divide into smaller pieces and roll these into cylinders about 3 cm in diameter. Cut the cylinders into 4cm lengths.
To assemble:
Take one length of dough and squash it into a circle. Roll it out until it is 8 to 10cm wide. Roll more at the edges than in the middle, so the dough is slightly thinner around the edges. Put 2 ½ dessertspoons of meat mixture onto one side of your circle, leaving a space around the edge. Fold the other side over, pinching the edge flat. Leave one corner open and squeeze out the air, then seal the corner. Fold the corner over and pinch again, then work around the edge folding and pinching into a twist pattern. Repeat the process with the rest of the filling and dough pieces.
To cook:
Using 2 litres cooking oil, heat the oil in a wok (make sure the oil comes no higher than 5cm below the top). Fry three or four pasties at a time for two minutes each side, until they are brown and the meat is cooked. Eat with tomato ketchup or soy sauce.
Thursday, September 28, 2006
Mongolian Hot Pot
3 lb Boneless lean lamb
4 oz Bean thread noodles
1/2 lb Spinach
1/2 lb Chinese cabbage
1 qt Chicken stock
1 ts Finely chopped ginger root
2 tb Finely chopped scallions
1 ts Minced garlic
1 tb Finely chopped cilantro
Dipping Sauce
2 tb Sesamepaste-=OR=- peanut butter
1 tb Light soy sauce
1 tb Rice wine or dry sherry
2 ts Chili bean sauce
1 tb Sugar
1 tb Hot water
Using a cleaver or sharp knife, slice the lamb into very thin slices. Soak the noodles in warm water for 5 minutes, then drain them and cut them into 5-inch lengths. Separate the spinach leaves from the stalks and wash them well. Discard the stalks. Cut the Chinese cabbage into 3-inch pieces.
Combine all the ingredients for the dipping sauce in a small bowl and mix them well. Each guest should have his or her own small portion of dipping sauce and a plate containing lamb, spinach and Chinese cabbage. When you are ready to begin, bring the stock to a boil and light the fondue. Ladle the stock into the fondue pot and put the ginger, scallions, garlic and coriander into the stock.
Each person selects a piece of food and cooks it quickly in the pot. When all the meat and vegetables have been eaten, add the noodles to the pot, let them heat through, then ladle the soup into soup bowls.
This dish also works successfully with other foods such as steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce, although it will no longer be a Mongolian Hot Pot, but more like the Cantonese Chrysanthemum Pot.
4 oz Bean thread noodles
1/2 lb Spinach
1/2 lb Chinese cabbage
1 qt Chicken stock
1 ts Finely chopped ginger root
2 tb Finely chopped scallions
1 ts Minced garlic
1 tb Finely chopped cilantro
Dipping Sauce
2 tb Sesamepaste-=OR=- peanut butter
1 tb Light soy sauce
1 tb Rice wine or dry sherry
2 ts Chili bean sauce
1 tb Sugar
1 tb Hot water
Using a cleaver or sharp knife, slice the lamb into very thin slices. Soak the noodles in warm water for 5 minutes, then drain them and cut them into 5-inch lengths. Separate the spinach leaves from the stalks and wash them well. Discard the stalks. Cut the Chinese cabbage into 3-inch pieces.
Combine all the ingredients for the dipping sauce in a small bowl and mix them well. Each guest should have his or her own small portion of dipping sauce and a plate containing lamb, spinach and Chinese cabbage. When you are ready to begin, bring the stock to a boil and light the fondue. Ladle the stock into the fondue pot and put the ginger, scallions, garlic and coriander into the stock.
Each person selects a piece of food and cooks it quickly in the pot. When all the meat and vegetables have been eaten, add the noodles to the pot, let them heat through, then ladle the soup into soup bowls.
This dish also works successfully with other foods such as steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce, although it will no longer be a Mongolian Hot Pot, but more like the Cantonese Chrysanthemum Pot.
