Mongolian Warm Pot and Ta Pin Lo Sauce Recipe


Mongolian recipe
First make the stock:
1 1/two quarts drinking water (or even more)
3 tablespoons Chinese wine or sake
1 stalk leek, chopped
five slices ginger, sliced paper-slender
two teaspoons salt
Sprint of pepper

Combine all components and convey to boil while in the pot. Chicken or beef inventory could be substituted for the h2o
(a minimum of 6 cups). While combination simmers, convey towards the table about 1/2 pound Just about every of the subsequent meats and seafood, cleaned and sliced into Chunk-dimension parts:

Fillets of fish
Hen livers
Rooster fillets
Pork or lamb
Beef liver

For greens and condiments, contain:
1/2 head cabbage, quartered
1/2 pound spinach or Chinese lettuce
A small dipping bowl Each individual of Chinese wine,soy sauce, sesame seed paste,peanut butter,
fermented bean curd, chopped leek
4 ounces transparent noodles
1 pound Chinese noodles, cooked

Every single visitor can help on their own for the foods they would like and drops them within the inventory, cooking right until coloration modifications. Then they eats them with their own personal preference of condiments. Noodles are cooked final, as well as remaining broth is served as a last-training course soup.


To organize this Mongolian brew, you'll need to start out a number of weeks in advance, because many of the ingredients are fermented at least that extensive.

1 teaspoon inexperienced leek paste (kao choy)
Several drops pink pepper oil
one tablespoon pink bean paste (nam yue)
1 teaspoon finely chopped parsley
one teaspoon finely chopped onion
one teaspoon ground sesame seeds
½ teaspoon sugar
one teaspoon soy sauce (mild kind)
Couple drops Every of Chinese wine, rice vinegar, oyster sauce, sesame oil

To produce the kao choy, finely chop 1/2 pound small green leeks and grind Practically to some paste. Mix with 4 cloves garlic, floor, and 3 tablespoons salt.Seal tightly in a very jar and ferment at room temperature for around a month.

Pink pepper oil is undoubtedly an infusion of sizzling chili peppers in peanut (or other vegetable) oil. Use twice as much oil as
peppers, simmer for one/two hour, and pressure, discarding Wine Bottle Pegs pulp. Store in bottle until required. Flavoring some oil with Tabasco will create an inexpensive approximation with the hotness wanted During this recipe.

The nam yue is created by mashing up some boiled red beans with salt and adequate water to generate a thick paste. Sesame seed paste, peanut butter, and sugar in some cases are additional, way too, depending upon the salty or sweet taste ideal. Nam yue can be ordered in jars, prepared to try to eat.

Combine these and all another components and spoon out into personal dipping sauce bowls to eaters of Mongolian scorching pot.

Priscilla is often a cooking lover is educating in foods field almost 15 several years. She is linked to training Chinese Cooking, Japanese food, Thailand food, Jap Cuisine, Indian Meals, Hawaiian Model, Philippines Design and style, Oriental Food items, Asian Delicacies, Western Fashion, Meals in Minutes and and many others. She wish to share with individuals a broad familiarity with and eager pleasure in The nice healthier lifestyle form of superior consuming through her many years of practical experience.

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Comments on “Mongolian Warm Pot and Ta Pin Lo Sauce Recipe”

Leave a Reply