Cuisine Focus- Mongolian- In Line with Hearty Meals

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Given the country’s climate and natural conditions, Mongols have said to adapt accordingly to what is merely available. For these people, their nomadic way of life has made them seek for pastures and rear for animals as source of food. Naturally, a Mongolian diet is described as high in proteins and fats which is also needed since daily work requires substantial energy and strength.

The people’s reliance on animal husbandry somewhat marks the kind of foods prepared. The frequent consumption of either meat or dairy is an obvious influence as well as basis for most of the dishes. These factors have determined the people’s traditions and practices and to a great extent, even the kind of chosen ingredients.

Meat, being the center of Mongolian cuisine makes use of mutton, pork, beef, poultry and rarely, horse meat. Popular dishes often include rice, onions, garlic, greens and aromatic roots.

Consumption of meat is seemingly ordinary but still, much preference is given to mutton. During the warm season when fewer cattle are being slaughtered for food, dried meats called ‘borts’ is being consumed. The kind of living and the country’s climatic conditions have prompted the Mongols to adhere to specific methods of preservation, one of which is the process of air-drying, where long strips of meat are cut and hung till dry.

On special occasions like the Tsagaan sar (New Year), mutton is still the most preferable dish. The meat is being cut into thin slices and is offered to arriving guests. Meat, as usual forms part of courses served. The first course is normally comprised of meat soup or broth with meat dumplings and mushrooms with the second featuring other meat dishes like ‘buuz’ (meat dumplings) and ‘khuushuur’ (meat pies).

Seafood like fish and related products are not that popular among Mongolians. In summer, when milk is in abundance, the Mongols process them in preparation for the winter months.

Dairy products include cheese and milk. Typical variations are aruug (dried cottage cheese), byaslag and eezgii (kinds of cheeses made from sour milk), and tsagan tos (a product out of skim milk). Another relatively popular drink is called airag made from fermented mare’s milk and is also known in the west as koumiss.

Fresh milk was regularly consumed and is added to tea. It can also be made into sour milk. As part of the Mongol’s tradition, milk tea is commonly served with fried butter biscuits (boortsog). It has been said that milk products are greatly enjoyed by its people that several customs have come into place.

Tea with milk is considered as the prime choice of beverage. Some even prefer to add rice, meat or dumplings instead of milk. Other regions prefer to make their tea salty or even brewed with broth.

As years pass, the situation has changed because the country presently employs a more advanced system in agriculture. One of the said changes is the introduction of cereals, fruits and vegetables in the locals’ diet. Products like eggs, confectionery, potatoes, cooked meat and fish are becoming more prevalent. Progress has gradually affected the kind of ingredients currently used by Mongols in their dishes. And though meat is still on top of the list, Mongols are also keen into trying new things, a culinary stride in line with serving hearty and warm graces through meals.

Authentic Mongolian Recipes

Mongolian Barbecue

Recipe and Image Credit: AsiaRecipe & Wikipedia respectively

Ingredients

* 3 lb Boned Lamb Shoulder Chops OR
* 2 lb Boneless Beef, (Tenderest -Cut The Butcher Has), -Defatted
* 2 lg Green Peppers, Seeded And -Cut Into 1/4-Inch Strips
* 3 c Cabbage, Shredded, Rinsed, -And Dried
* 3 lg Carrots, Peeled And Shredded
* 2 lg Onions, Thinly Sliced
* 1/4 lb Bean Sprouts, Rinsed And -Drained
* Salad Or Peanut Oil

————————-GARNISHES————————-

* Boiled White Rice
* Crisp Sesame Seed Buns, -Warmed
* Middle Eastern Pita Breads
* Thinly Sliced Crisp French -Bread

—————————SAUCE—————————

* 1 1/2 c Dark Soy Sauce
* 6 c Water
* 10 Crushed Black Peppercorns
* 4 Star Anise
* 4 lg Cloves Garlic, Crushed
* 1 c Rice Wine Or Sherry
* 1 tb Sugar
* 2 ts Fresh Ginger Root, Grated
* 3 c Scallions Or Leeks, Chopped -And Divided
* 3 c Chinese Parsley Or Cilantro, -Minced, Divided

Preparation

Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters.

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, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.)

TO ASSEMBLE:
To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness for each guest.

Note: For measurement conversions visit this page.

Mongolian Hotpot

Image and Recipe Credit: ISB2010 & Recipe Zaar respectively

Ingredients

* 1/4 cup sherry wine or white grape juice
* 2 1/2 tablespoons gingerroot, finely grated
* 2 tablespoons soy sauce
* 2 tablespoons peanut oil
* 1 tablespoon brown sugar
* 1 tablespoon cornstarch
* 2 large garlic cloves, crushed
* 1/2 teaspoon red pepper flakes
* 12 ounces flank steaks or sirloin steaks, very thinly sliced across the grain and cut into 1 1/2-inch lengths
* 1 lb bok choy, thinly sliced crosswise
* 3 1/2 ounces fresh shiitake mushrooms, wiped, stems removed, and thinly sliced
* 4 large scallions, thinly sliced
* 2 medium carrots, peeled and cut into 1/4 inch slices
* 4 cups beef stock (I would use more…at least a cup more)
* 2 cups water
* 1/3 cup hoisin sauce
* 4 ounces soba noodles
* chinese hot pepper oil, to taste

Preparation

1. Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.

2. Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.

3. Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!

Note: For measurement conversions visit this page.

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