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Mongolia (Mongolian Recipes)

World Cuisine Recipes

   Mongolians traditionally have turned to foods that are high in protein and minerals, relying less on more seasonable foods like vegetables and fruits. This means a diet heavy on meat and dairy products, the latter when sour in the summer time thought to clean the stomach. It isn't just about meat though. Mongolians do also eat cereal, barley and natural fruits and plants native to the country.
   Out of necessity Mongolians have found creative and ingenious ways to use the milk of all five of the domestic animals in the country: sheep, cattle, goats, camels and horses. Orom is the cream that forms on top of boiled milk; aaruul are dried curds and can be seen baking in the sun on top of gers in the summer; eetsgii is the dried cheese; airag is fermented milk of mares (female horses); nermel, is the home-brewed vodka that packs a punch; tarag, is the sour yogurt; shar tos, melted butter from curds and orom, and tsagaan tos, boiled orom mixed with sometimes flour, natural fruits or eesgii. The method of drying the dairy products is common in preparing them. The Mongolians prepare enough dairy products for the long winter and spring.
Scallion Pancakes
Servings: 12
1 cup feta cheese, crumbled
2 cups flour
1 cup water
3/4 cup scallions, finely chopped
Oil for deep frying
Cooking Instructions:
Mix the flour and water into a smooth ball of dough. Set aside to rest for 20 minutes. On a lightly floured surface, roll dough into a large flat disk. Scatter 1/2 cup of the chopped scallions over the surface of the dough, reserving the remaining 1/4 cup for topping. Roll the dough, jelly-roll style, into a long roll. Slice the dough into 12 equal pieces. Roll each piece into a disk about 1/8" thick. Pour enough cooking oil into a frying pan to fill it about 1/2" deep, and heat to frying temperature. To test, a tiny pinch of dough dropped into the oil should sizzle and float. To fry the scallion flatbreads, slide them one at a time into the sizzling oil. Fry until slightly puffed and golden brown on both sides, turning once. Remove from the oil and drain on paper towels. Divide the feta cheese and remaining chopped scallions into 12 equal portions and sprinkle over each flatbread. Toast in the oven at 400 degrees until cheese is lightly melted. Serve hot.
Mongolian Dumplings

2 cups flour
1 cup water
1 pound ground beef
1 small onion, finely chopped
3 cloves garlic, finely minced
1 teaspoon salt
Soy sauce for dipping
Cooking Instructions:
Mix the flour, water and salt into a smooth ball of dough. Set aside to rest for 20 minutes. On a lightly floured surface, shape the dough into a long cylinder. Slice the dough into 24 equal pieces. Roll each piece into individual disks about 1/8" thick. For fried dumplings, place about 1 tablespoon of meat in the center of the disk of dough. Fold in half and pinch the edges to seal. Deep fry in hot oil until golden brown on both sides, turning once. Drain on paper towels. For steamed dumplings, place about 1 tablespoon of meat in the center of each disk of dough. Pinch the edges of the dough together to form tiny pleats, shaping the dumpling into a small purse that resembles a bulb of garlic. Place on a steamer rack in a large kettle filled with 1" of water. Cover and steam for about 20 minutes, until tender. Serve hot with soy sauce for dipping. Makes 24 dumplings.
Rustic Noodle Soup
Servings: 4-6
Noodles:1 cup flour
1/2 cup water
Soup Broth:
1 teaspoon oil
1/2 pound lamb, cut into 1/2" cubes
1/2 pound beef, cut into 1/2" cubes
6 cups water
1 yellow onion, finely diced
3 cloves garlic, finely minced
1 teaspoon chili garlic paste
1/4 cup soy sauce
Handmade noodles
Cooking Instructions:
Mix the flour and water into a smooth ball of dough. Set aside to rest for 20 minutes. On a lightly floured surface, roll dough into a large flat sheet about 1/8" thick. Using a sharp knife or pizza cutter, slice the dough into 1" strips, and then into 1" squares. Set aside until soup broth is ready.
   Heat 1 teaspoon oil in a large soup kettle and stir-fry the meat until lightly browned. Add onions and garlic and stir-fry until tender. Add water and bring to a boil. Add chili garlic paste and soy sauce, stirring to blend. Reduce heat, cover and simmer for about 1 hour, until meat is tender. Add noodles a few at a time, stirring to separate. Simmer for 20-30 minutes, until noodles are soft and tender. Ladle into individual serving bowls.
Mongolian Grill

1 pound beef, thinly sliced
1 pound lamb, thinly sliced
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (shao xing)
1 teaspoon chili garlic paste
2 tablespoon sesame oil
2 cloves garlic, finely minced
Cooking Instructions:
Combine soy sauce, rice wine, chili garlic paste and sesame oil in a large bowl. Add meat and marinate for 1 hour (or overnight in the refrigerator). Heat an electric grill, stovetop grill pan or outdoor grill and cook meat until just done, being careful not to overcook. Serve immediately.
Grilled Leeks

2 large leeks
1 tablespoon olive oil
Cooking Instructions:
Remove the root end and green tops of the leeks with a sharp knife, leaving only the white and pale green section. Rinse thoroughly under running water to remove any mud or grit. Cut the leeks into 2" pieces. Skewer the leek pieces onto a bamboo skewer. For easier handling, cut each skewer in half with a pair of sharp kitchen scissors or garden shears. Brush with olive oil. Heat an electric grill, stovetop grill pan or outdoor grill and cook leeks until tender, turning to lightly brown on each side. Serve hot or cold.
Pan Roasted Vegetables

4 large baking potatoes
4 large carrots
1 large onion
1/4 cup rendered fat or bacon drippings
Salt & pepper to taste
Cooking Instructions:
Wash and trim all vegetables. Chop into bite-sized pieces. Place in a roasting pan and toss with rendered fat or drippings. (Olive oil may be substituted for fat, although it will not yield the same savory effect.) Roast in the oven at 400 degrees until tender, about 40 minutes to 1 hour, stirring occasionally to coat with fat and ensure even browning. Salt and pepper to taste.
Apple Crumble

Crumble: 1 1/3 flour
pinch of salt
3/4 cup brown sugar
6 tablespoons unsalted butter, cubed at room temperature
3 medium apples, peeled, cored, cut into 1" x 1/2" slices
1/4 cup brown sugar
1 tablespoon flour
1/4 teaspoon cinnamon
Cooking Instructions:
Combine flour and sugar in a large bowl and mix well. Cut in the butter at a little at a time, until the mixture resembles coarse meal. For Filling Place the apples in a large bowl, sprinkle with brown sugar and stir gently to mix. Grease a shallow 8" ovenproof dish. Spoon the fruit mixture into the bottom and sprinkle the crumble mixture on top. Bake at 350 for 45 minutes, until the topping is browned and the fruit mixture bubbling. Serve with whipped cream or ice cream.
Mongolian Fried Meat Pasties (Huushuur)

1 kg minced mutton or beef, with fat included
3 ½ teaspoons salt
1 onion, chopped
2 cloves garlic, crushed
Water to mix
4 ½ cups flour
½ teaspoon salt
Water to mix
Cooking Instructions:
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 4 cm 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.
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
Cooking Instructions:
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.
Kuma's Spiced Rice

1 c. rice (not instant)
2 cups water
2 beef bouillon cubes
4 tablespoons Mongolian fire oil
Cooking Instructions:
In a medium saucepan, put water, rice, and add add 2 bouillon cube and Mongolian fire oil. Bring to a boil, (10 Minutes). Cover and reduce heat (20 Minutes).
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
Cooking Instructions:
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.
Mongolian Beef 1

1 pkt Those rice noodles that you fry, (not boil)
1 jar hoisin sauce
1 lb Beef
1 jar szechaun sauce
1 bn Green onions
Cooking Instructions:
If the cut of beef you are using if fairly tough, you probably want to marinade it. Cut the beef into stir fry type strips,put some oil in a skillet and brown the meat. Cook the noodles according to package directions and place in the bowl. When the beef is done, put it into another bowl, and mix it with the chopped up green onion. In the stuff left over in the pan from the beef, mix in some hoisin and szechuan sauce. Put the beef and onion over top of the noodles, and then pour the mixed sauce over top.
Mongolian Beef 2

1 lb Beef flank steak, sliced thin across the grain
4 cup Peanut oil for deep frying
1 tbl Light soy sauce
1 tbl Dry sherry or rice wine
1/2 tsp Freshly grated ginger
Chowing Sauce:
1 tbl Peanut oil
2 Cloves garlic, sliced thin
4 Green onions, sliced Chinese style
1 tsp Hoisin sauce
1/4 tsp Ground white pepper
Cooking Instructions:
Marinate cut meat in marinade for atleast 15 min. Drain marinade well and separate meat into individual pieces. In a wok or deep pan, heat deep frying oil to 375 degrees(Farenheit). Add meat all at once and stir to separate. Remove after 1 min. and allow meat to drain. Heat wok again (after removing oil) and add oil for chowing. Add garlic and green onins and chow for just a moment. Add Hoisin sauce, pepper and meat. Chow until all is hot then serve.
Mongolian Beef 3

3/4 lb Flank steak
Meat Marinade:
2 Egg whites, lightly beaten
1 tbl Cornstarch
2 tsp Oil
1 tsp Sherry
1/2 tsp Salt
3 dsh White pepper, more or less
Sauce Mixture:
4 tbl Kikkoman (or equivalent) soy sauce
1 1/2 tbl Sugar
1 tbl Dark soy sauce
1 tbl Sesame oil
1 tbl Sherry
1 tsp White vinegar
1/2 tsp Hot bean sauce
1/2 tsp Sweet bean sauce
1 tsp Dried chili pepper, crushed
3 tbl Garlic, minced
1/2 oz(1 small package or less) bean thread noodles
6 lrg Green onions, cut into 1-inch lengths
5(or less for mild) dried chili peppers
2 cup Oil
1 tsp Cornstarch mixed with 2 tsp Water
Cooking Instructions:
Cut flank steak cross-grain into 1/8-inch slices. Mix with meat marinade. Combine sauce ingredients. Cooking: In wok, heat 1 1/2 cups oil to very hot. Deep fry bean threads (they will puff up instantly). (Warning: Do only a few of the DRY bean threads - alias cellophane noodles - at a time; they expand dramatically.) Set fried bean threads aside on paper toweling. Add the remaining 1/2 cup oil (this is to cool down the oil already in the wok). Make sure it is now no hotter than 250 deg Farenheit. To test, place a piece of beef in the oil. It should just Barely sizzle. Deep fry beef in two separate batches until just done, about 10 seconds. Drain off all but 2 T oil. Throw in the 3 or so dried chili peppers (if desired). Pour in sauce mixture and let it reduce for 2 minutes over high heat. Add beef and stir until well mixed. If the sauce appears a bit thin, add a little of the cornstarch/water mixture to thicken. Add green onions for 15 seconds. Place beef on top of bean threads and serve.
Mongolian Beef 4

2 lb Sirloin steak, boneless
1/3 cup Soy sauce
3 tbl Cornstarch
3 tbl Shao xing
1 tsp Sugar
1 tsp Sesame oil
1 tsp Chili sauce
2 tbl Oil, peanut
4 bn Scallion, cut in 3" pieces
1/2 tbl Oil, peanut
1/4 cup Water
2 tsp Sweet bean sauce
2 tsp Hoisin sauce
Cooking Instructions:
Partially freeze steak; slice diagonally across the grain into 3"x1/4X strips. Set aside. Combine soy sauce, cornstarch, shao xing, sugar, sesame oil, and chili sauce in a bowl; add beef and mix well. Pour 2 teaspoons of peanut oil around top of hot wok; allow to heat until it begins to smoke. Add scallions; cover, reduce heat to low, and cook 5 to 6 minutes, stirring occasionally. Remove onions, and drain on paper towels. Pour 2 tablespoons peanut oil around top of wok; allow to reheat until smoking. Add beef mixture; stir-fry 5 minutes or until lightly browned. Remove beef with slotted spoon, and drain on paper towels. Reserve 2 tablespoons drippings in wok. Combine water, bean sauce, and hoisin sauce; stir well, and add to wok. Bring to a boil. Add scallions and beef; stir-fry 30 seconds or until thoroughly heated. Serve immediately.
Mongolian Chicken
Servings: 4
6 Chicken thighs boned and skinned
1 tbl Hoisin sauce
1 tbl Oyster sauce
1 tbl Dark sesame oil
1 tbl Chinese rice wine or dry sherry
4 Garlic cloves finely minced
1/2 cup Hazelnuts
14 med Button mushrooms
6 whl Green onions
12 sm Dried red chiles
1/4 cup Cooking oil
Wok Sauce:
1 tsp Minced tangerine zest
1/3 cup Freshly-squeezed tangerine juice
1/4 cup Chinese rice wine or dry sherry
2 tbl Oyster sauce
1 tbl Hoisin sauce
1 tbl Dark sesame oil
1 tbl Red wine vinegar
1 tbl Cornstarch
Cooking Instructions:
Preheat the oven to 325 degrees (to toast nuts). Rinse the chicken with cold water, then pat dry. Cut the meat lengthwise into 1/4-inch-wide strips. Cut the strips in half. In a small bowl, combine the chicken with the hoisin sauce, oyster sauce, sesame oil, rice wine, and garlic. Mix thoroughly to coat chicken. Cover and refrigerate the chicken for at least 15 minutes but not longer than 8 hours. Place the hazelnuts on a baking sheet and toast in the preheated oven for 15 minutes, or until the nuts become golden. If the papery skins are still on the nuts, wrap them in a kitchen towel and let cool for a few minutes. Rub the towel vigorously between your palms until all skins have been removed. Set the nuts aside. Cut each mushroom through the stem into 4 wedges. Cut the green onions on a sharp diagonal into 1-inch lengths. Combine and set aside the green onions, mushrooms, and the dried chiles. Set aside the cooking oil. In a small bowl, combine the wok sauce ingredients and set aside. (All advance preparation may be completed up to 8 hours before you begin the final cooking steps). Place a wok over the highest heat. When the wok is very hot, add half the cooking oil. Roll the oil around to coat the inside, and when the oil gives off just a wisp of smoke, add the chicken. Stir and toss the chicken until it loses its raw exterior color, about 1 minute. Immediately transfer the chicken to a plate. Immediately return the wok to the highest heat. Add the remaining cooking oil and, when the oil is hot, add the vegetables and chiles. Stir and toss the vegetables, until the green onions brighten, about 2 minutes. Stir the wok sauce, and pour into the wok. Return the chicken to the wok, add the nuts, and stir and toss until all the ingredients are glazed with sauce. Taste and adjust the seasoning. Immediately transfer the stir-fry to a heated platter or 4 heated dinner plates and serve.
Mongolian Fire Pot Beef Fillet
Servings: 4
3 cup Beef broth
6 slc Fresh ginger
3 piece Star anise
3 Garlic cloves
2 Dried hot chili peppers (2 to 3)
1 tbl Dark soy sauce
1 tsp Salt
1 tsp Freshly-ground black pepper
1 1/2 lb Fillet of beef tied to keep an even shape
2 Carrots sliced thin diagonal
3 Celery ribs sliced thin diagonal
1/2 cup Diagonally thin-sliced green scallions
Hot chili paste
Coarse salt
Sesame oil
Soy sauce
Cooking Instructions:
Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes. Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes. When the beef has reached medium-rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced. While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.
Mongolian Lamb

1 lb Boneless lamb leg or shoulder
3 tbl Kikkoman Soy Sauce, divided
1 tbl Cornstarch
2 Garlic cloves, pressed
2 1/2 tsp Cornstarch
1 tsp Sesame seed, toasted
1/2 tsp Sugar
1/4 tsp Crushed red pepper
2 tbl Vegetable oil, divided
2 Carrots, cut diagonally in thin slices
1 bn Green onions cut into 2-inch lengths separating whites from tops
Cooking Instructions:
Cut lamb across grain into thin slices. Combine 1 Tbsp. each soy sauce, cornstarch and garlic; stir in lamb. Let stand 10 minutes. Meanwhile, combine remaining soy sauce, 3/4 cup water and next 4 ingredients; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add lamb and stir-fry 1 minute. Add lamb and soy sauce mixture; cook and stir until sauce boils and thickens.
Mongolian Rack of Lamb
Servings: 4-6
4 lamb racks - (14 oz ea)
2 garlic cloves minced
1 tbl chopped ginger
2 green onions chopped
Salt to taste
Freshly-ground black pepper to taste
1 tbl brown sugar
4 lumps preserved bean curd mashed
4 oz cooking sherry
1 oz seasoned oil
1 tsp horseradish or wasabi mustard powder
Cooking Instructions:
Mix all ingredients above as marinade. Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible. Rub marinade onto the racks and soak overnight. Sear racks in hot skillet with meat-side down, then turn rack over to broil 6 to 8 minutes at high heat with meat-side up. Turn racks over and broil for 2 to 3 more minutes. Mix the leftover marinade with corn syrup or honey and apply as glaze. Blast in high heat for 1 to 2 minutes.
Spicy Mongolian Noodles
Servings: 4
10 oz uncooked udon noodles
1/3 cup water
1 tbl grated fresh ginger
2 tsp minced fresh garlic
1 bn green onions, cut into 1/2" pieces
4 oz fresh shiitake mushrooms, stemmed & sliced
4 cup vegetable broth
1/4 cup soy sauce
1/2 tsp sambal oelek, (ground fresh chili paste)
10 1/2 oz extra firm lite silken tofu, cut into cubes
4 cup sliced bok choy greens, stalks removed
1/3 cup chopped cilantro
Cooking Instructions:
Bring a large pot of water to a boil. Add the noodles and cook until tender; 8 to 10 minutes. Drain and set aside. Meanwhile, place the 1/3 cup water, ginger and garlic in a large soup pot. Cook, stirring, for 2 minutes. Add the onions and mushrooms and cook for 3 minutes. Add the broth, soy sauce, and chili paste. Cover and bring to a boil. Add the tofu and bok choy and cook for 2 minutes. Turn off the heat and add the cooked noodles and cilantro. Stir to mix. Serve at once.

World Cuisine Recipes


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