Mongolian foods not for the faint-hearted
Unusual foods and unusual preparations may pose a challenge for our Global Cuisine Supper Saturday, April 13. Several recipes, chosen for their more conventional and simple requirements, are now in the folder on the Time and Talent Table in the Parish Hall.
Mongolian cuisine is not well known around the world, according to the website Recipes Wiki. “Most of Mongolian dishes are based on mutton, yak milk and even horse milk. The mutton is either boiled, filled with various ingredients, stewed, cooked with oil and flour or prepared with noodles. It represents the national dish of Mongolia but is rarely appreciated by tourists because of its smell.”
Even stranger though is the widespread use of horsemeat, camel meat and even marmot. Vegetables are rarely used in Mongolian dishes according to Recipes Wiki. Greens cannot even be grown because of the cruel climatic conditions. The challenge is to find what we can create that may be similar to Mongolian foods. So far, our recipes include “Mongolian Fish Cakes,” which calls for carp, trout or other fish, salt pork, onion, dried orange peel and spices, “Mongolian Peanuts,” raw peanuts steeped with peppercorns, star anise, salt and oil for 12 hours, and “Mongolian Beef,” made with strips of sirloin, sherry, brown sugar, red peppers and onion greens. Stay tuned for additional recipes over the next few weeks. Or do your own research and share recipes you find.
Dinner will be at 6. Bring friends and your own beverages and expect surprises this time.