A Mongolian Beef And Broccoli meal as a take-away is all very well… But even better if you do it yourself, and this Mongolian-style beef dish is delicious served on fragrant rice. Ingredients 1 1/2 lbs flank steak, sliced into thin strips The marinade for the beef: 1/2 tsp baking soda 1 tsp sugar 1 […]Read More
Mongolian cuisine is less complex than that of most Asian countries. The most common rural dish is cooked mutton, often bereft of other ingredients. In the cities, a popular snack is buuz – dumplings filled with meat, cooked in steam. Bansh are dumplings boiled in water, whilst Khuushuur are deep fried in mutton fat. Regional dishes combine meat with rice or fresh noodles into stews; tsuivan, budaatai huurga or noodle soups; guriltai shol.
An unusual cooking method used on special occasions is meat & vegetables) cooked with stones preheated in a fire. This may be either chunks of mutton in a sealed milk can (known locally as Khorkhog), or within the abdominal cavity of a deboned goat or marmot, called Boodog.
Mongolia Cuisine, Food & Recipes
It is customary to serve the pork chops with braised cabbage and mashed potatoes, and to provide a Chinese-style mustard dipping sauce on the side. After marination the pork chops can certainly be cooked in any way that suits your taste preferences. However, for the best eating experience, you really should cook these over a […]Read More
Description: Rice cooked with shredded lamb or beef, along with onions, cabbage, carrots and bell pepper. Flavour Profile: This is a filling dish that can be served with equal popularity for both lunch or dinner. This Beef fried rice has a tangy aroma of chili and cumin, and is simple but satisfying. The fresh green onion […]Read More
This meatball recipe is absolutely delicious and a great idea for any gathering because you can serve them as an appetiser with toothpicks. Ingredients Meatballs: 1 pound ground lamb, or 20-percent fat ground beef 1 cup cooked and cooled couscous (see Cook’s Note) 3 scallions, chopped 2 cloves garlic, chopped 1 egg, at room temperature, […]Read More
This can be made with sliced chicken breasts or thighs. As well as chopped scallions, you can also include other vegetables such as onions and sweet and crunchy bell peppers. The dish is usually cooked in a Asian-style sauce made up of soy sauce, sugar, hoisin sauce, garlic, ginger and chilies. Mongolian Chicken recipes are […]Read More
Mongolian Fried Peanuts 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 Directions Seasoning The Nuts: Combine peppercorns, anise, salt, sugar and water […]Read More
Mongolian Hot Pot Dipping Sauce 2 tb Sesame paste-=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 Directions Combine all the ingredients for the dipping sauce in a small bowl and mix them well. Each guest should […]Read More
Mongolian Lamb Mongolian Beef Pooz/Khoorshoor (old) Khorkhog Shulla Bansh Bantan Mongolian Barbecue Mongolian Hot Pot Huushuur (fried meat pasties) Steamed Booz Fried Booz Ul Boov Guriltai Shol Pyartan Mongolian Lamb Yield: 4 servings Ingredients 1 lb Boneless lamb — leg or shoulder 3 tb Soy Sauce; divided 1 tb Cornstarch 2 Garlic cloves; pressed 2 […]Read More
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 […]Read More