MONGOLIAN HOT POT (TA PIN LO)

Mongolian recipe
Initially make the inventory:
1 1/two quarts h2o (or even more)
three tablespoons Chinese wine or sake
one stalk leek, chopped
5 slices ginger, sliced paper-skinny
two teaspoons salt
Dash of pepper

Mix all ingredients and convey to boil during the pot. Chicken or beef stock can be substituted for that h2o
(at the least 6 cups). Whilst mixture simmers, provide for the table about one/two pound Just about every of the subsequent meats and seafood, cleaned and sliced into Chunk-measurement parts:

Shrimp
Oysters
Fillets of fish
Rooster livers
Rooster fillets
Beef
Pork or lamb
Beef liver

For vegetables and condiments, contain:
one/2 head cabbage, quartered
1/two pound spinach or Chinese lettuce
A little dipping bowl Every of Chinese wine,soy sauce, sesame seed paste,peanut butter,
fermented bean curd, chopped leek
4 ounces clear noodles
1 pound Chinese noodles, cooked

Every single visitor aids by themselves to your foods they wishes and drops them within the inventory, cooking till colour variations. Then they eats them with their unique alternative of condiments. Noodles are cooked final, as well as remaining broth is served as a last-program soup.

TA PIN LO SAUCE

To get ready this Mongolian brew, you will need to start out many months in advance, considering that a number of the ingredients are fermented not less than that extensive.

one teaspoon green leek paste (kao choy)
Several drops crimson pepper oil
1 tablespoon red bean paste (nam yue)
1 teaspoon finely chopped parsley
one teaspoon finely chopped onion
1 teaspoon floor sesame seeds
½ teaspoon sugar
1 teaspoon soy sauce (gentle kind)
Couple of drops Each and every of Chinese wine, rice vinegar, oyster sauce, sesame oil

For making the kao choy, finely chop one/2 pound small eco-friendly leeks and grind almost to your paste. Combine with 4 cloves garlic, ground, and 3 tablespoons salt.Seal tightly within a jar and ferment at space temperature for about per month.

Pink pepper oil is an infusion of scorching chili peppers in peanut (or other vegetable) oil. Use two times as much oil as
peppers, simmer for 1/2 hour, and pressure, discarding pulp. Store in bottle right until necessary. Flavoring some oil with Tabasco will develop a reasonable approximation of the hotness ideal On this recipe.

The nam yue is produced by mashing up some boiled pink beans with salt and adequate drinking water to produce a thick paste. Sesame seed paste, peanut butter, and sugar often are added, too, dependent on the salty or sweet flavor wished-for. Nam yue could possibly be procured in jars, wanting Wine Cellar to consume.

Combine these and all the other elements and spoon out into specific dipping sauce bowls to eaters of Mongolian very hot pot.

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