MONGOLIAN HOT POT (TA PIN LO)

Mongolian recipe
Initial make the stock:
one one/2 quarts water (or more)
three tablespoons Chinese wine or sake
1 stalk leek, chopped
five slices ginger, sliced paper-slim
2 teaspoons salt
Sprint of pepper

Combine all components and bring to boil within the pot. Chicken or beef inventory could be substituted with the h2o
(at the very least six cups). Even though combination simmers, bring towards the table about 1/2 pound Each individual of the subsequent meats and seafood, cleaned and sliced into bite-dimensions items:

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

For veggies and condiments, include things like:
1/2 head cabbage, quartered
one/two pound spinach or Chinese lettuce
A small dipping bowl Each and every of Chinese wine,soy sauce, sesame seed paste,peanut butter,
fermented bean curd, chopped leek
four ounces transparent noodles
one pound Chinese noodles, cooked

Each individual guest can help themselves into the foods they needs and drops them while in the inventory, cooking right up until color modifications. Then they eats them with their own preference of condiments. Noodles are cooked past, and also the remaining broth is served as a last-class soup.

TA PIN LO SAUCE

To get ready this Mongolian brew, you'll have to start out a number of months beforehand, because a few of the substances are fermented not less than that lengthy.

one teaspoon eco-friendly leek paste (kao choy)
Number of drops pink pepper oil
1 tablespoon red bean paste (nam yue)
1 teaspoon finely chopped parsley
one teaspoon finely chopped onion
one teaspoon floor sesame seeds
½ teaspoon sugar
one teaspoon soy sauce (light type)
Several drops Just about every of Chinese wine, rice vinegar, oyster sauce, sesame oil

To produce the kao choy, finely chop one/two pound small environmentally friendly leeks and grind Virtually to your paste. Blend with four cloves garlic, ground, and three tablespoons salt.Seal tightly in a jar and ferment at home temperature for around a month.

Red pepper oil can be an infusion of incredibly hot chili peppers in peanut (or other vegetable) oil. Use 2 times just as much oil as
peppers, simmer for one/two hour, and pressure, discarding pulp. Retail outlet in bottle until finally necessary. Flavoring some oil with Tabasco will produce a reasonable approximation of the hotness desired in this recipe.

The nam yue is made by mashing up some boiled pink beans with salt and adequate h2o to make a thick paste. Sesame seed paste, peanut butter, and sugar at times are extra, way too, relying on the salty or sweet flavor wanted. Nam yue might be obtained in jars, able to eat.

Mix these and all the opposite components and spoon out into individual dipping sauce bowls to eaters of Mongolian sizzling pot.

Priscilla can be a cooking lover has become teaching in foods industry Pretty much 15 decades. She has actually been involved with instructing Chinese Cooking, Japanese food, Thailand food items, Jap Cuisine, Indian Food items, Hawaiian Design, Philippines Design, Oriental Foodstuff, Asian Cuisine, Western Wine Cellar Fashion, Foods in Minutes and and so on. She want to share with persons a wide knowledge of and eager enjoyment in the good healthier everyday living type of superior consuming by means of her a few years of working experience.