SC - soup question
Philip & Susan Troy
troy at asan.com
Tue Apr 4 09:14:20 PDT 2000
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Greetings, I found this information on Mongolian food on the net. Thought
it might be of interest. PS If any one has more period Mongolian recipes,
I would love them for war this year. I have looked in Stephen's files.
Frederich
http://www.uoguelph.ca/~odmlm/news-3.html
Mongolian and Tibetan Foods and Beverages
Cathy Ang
Because of the unique geographic locations of Mongolia and Tibet, foods and
beverages of these regions exhibitunique characteristics. However,
literature in this area is scarce and mostly appear as popular articles
instead of scientific papers. As an effort to stimulate further studies on
the subject, I provide a brief introduction of the specialty food and
beverage items in Mongolia(Part I) in this issue, and Tibet (Part II) in
the following issue of the newsletter.
Part I. Mongolian Foods and Beverages
A. Dairy Products:
Unlike the Hans in China, dairy products are very important dietary items
in Mongolia. Dairy products are often referred to as white food and meat
products or animal flash items are referred to as red food. Traditionally,
raw materials for white food include milks from cows, horses, sheep, goats,
camels and reindeers. Horse milk is considered to contain the highest
valued nutrients. Cow's milk is most popular and it is used for a variety
of other products. Ten major dairy products are listed below.
1. Liquid butter: It can be made from milk of cows, sheep, goats and
camels. To make the liquid butter, fresh milk is poured into an earthen jar
or a wooden barrel and let stand at 20+ oC for 6 to8 hours with air
ventilation. The milk is then partially coagulated, becomes light yellow
and forms a thick, semi-solid layer. The yield is about 2-3 portions of
liquid butter from 10 portions of milk. The liquid butter can be served
with sugar and fried millet, in vegetables or tea and as a spread on bread.
2. White butter: There are two ways to make the white butter. One way is to
put the liquid butter into cheese cloth (course cloth) sag which is then
hung up to remove the liquid. With stirring, the butter is separated from
the liquid. Another way is to stir sour milk (yeast fermented) to separate
the white butter from liquid. Usually it needs stirring for several
thousands times.
3. Yellow butter: It is made from white butter. Either the fresh or sour
white butter can be heated in a pot until the yellow butter oil melted and
separated from the butter cream. Milk from cows, sheep, goats and camels
can be used for white as well as yellow butter. Mongolian people often take
a bowl of yellow butter before starting a long journey. It can also be
served with pan fried millet and pan cakes.
4. Milk tofu: It can be made from either raw or cooked milk. To make raw
milk tofu, milk is placed in a warm place to become fermented. Use a ladle
to stir it occasionally until it is coagulated and forms tofu-like texture.
Transfer the contents to a mold or a sag to remove the liquid and let it
air dry. To make cooked milk tofu, the liquid from making the white butter
(or the liquid from making milk film) is fermented, coagulated and filtered
through a cheese cloth sag The coagulated milk is heated with stirring
until it becomes thick. It is then placed in a cloth sag and pressed out of
yellow liquid. The solid part is placed in a wooden mold to form square or
rectangular shapes and let air dry. The best type of milk tofu is white in
color. The product is often air-dried for storage and prevention of
molding. The dried milk tofu is used for milk tea, for shepherds and long
distance travelers.
5. Milk film (milk leather): Heat fresh milk in a pot at low temperature
with stirring until foams occur. After cooling, a layer of cream is
coagulated on top. It is removed as a film (skin) which is then air-dried
in a well ventilated place
6. Sour milk: It can be made from raw milk or cooked milk. Place milk in
jars at 18 o C or above and allow it to ferment for about two days. The
milk appears to form chucks. The sour milk made from cook milk (milk is
boiled first) is slightly sour.
7. Milk tea: It is also referred to as the Mongolia tea, the most important
beverage for the shepherds. To make the milk tea, the brick tea is crushed
into pieces followed by boiling in water for 3 minutes with constant
stirring. Fresh milk is slowly added to the tea at a proportion of one part
of milk to 3 to 6 parts of water. A little of salt may be added. Milk tea
is sometimes served by adding pan fried millet.
8. Milk wine: It can be made with any type of milk but the most valuable
and famous milk wine is made from the horse milk. Raw milk in a wooden
barrel or porcelain jar is allowed to ferment and separated from fat. The
fermented milk (without top layer fat) is transferred into a pot equipped
with a set of the distillation devise (consisting of a bucket of cold water
placed above two brick jars) covered around with towels. The pot is heated
at high temperature. The evaporated alcohol will condense underneath the
cold water bucket and drip into the brick jars. The most expensive horse
wine is fermented and distillated over six times. Horse milk tastes sour,
sweet and slightly bitter
9. Cheese: After removal of the yellow butter, the buttermilk part is let
fermented in a warm place until the milk is coagulated as chunks and
pieces. It resembles cottage cheese
10. Milk pie: After the cheese is getting sour, add sugar and flour
followed by shaping and baking. Milk pie is used as a dessert
B. Grain Products.
1. Millet: Millet is one of the most important grain products in Mongolia.
It can be cooked with water as the way for cooking rice. It may be cooked
with higher proportions of water to make congee. However, the most unique
product is the pan fried millet. With kernels removed, pan fried millet is
used as a type of ready-to-serve cereal. It is a common practice in
Mongolia to add pan fried millet to milk tea for serving
2. Fried flour: The common types of grain in Mongolian diet are buckwheat,
wheat, oat and millet. The fried flour is made by frying grain flour at low
heat and adding sugar. The fried flour is used as a dry staple
3. Millet and flour cookies: Fried millet and fried flour are mixed
together and added with sugar, yellow butter, and milk. Cookies are then
formed by hand and baked
.
4. Fried pie: Mix flour, yellow butter, egg and sugar. Forms pie shape and
pan fry.
5. Steamed layer bread: Steam the pie batter until done.
C. Animal meat products
Livestock raised in Mongolia include wild horse, sheep, goat, cow and
camel. However, not much beef, pork or horse meat are consumed. The most
popular meat items are the goat and sheep's muscle parts. The lamb can be
barbecued as a whole lamb, grilled or boiled in smaller pieces. There are
also smoked meat and dried meat items
D. Tea drinks
Teas in Mongolia are categorized into three types by color. The red tea of
the Chinese Hans is referred to as black tea in Mongolia, the Jasmine tea
as yellow tea and the brick tea as blue tea. Among these teas, the brick
tea is the most popular type because of its convenient in carrying around.
Most of the brick teas are from India. Tea drinking is very natural and
important in Mongolia. Tea beverages such as milk tea (described in
previous sections ) are for three meals a day, for serving to guests, for
snack times and for thirsty. Some locally grown plants (their flower,
leaves and stems) are also used as tea drinks.
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Content-Type: text/html; charset="us-ascii"
<html>
<br>
Greetings, I found this information on Mongolian food on the net.
Thought it might be of interest. PS If any one has more
period Mongolian recipes, I would love them for war this year. I
have looked in Stephen's files.<br>
<br>
Frederich<br>
<br>
<font face="Arial, Helvetica" color="#0000FF"><u><a href="http://www.uoguelph.ca/~odmlm/news-3.html" eudora="autourl">http://www.uoguelph.ca/~odmlm/news-3.html<br>
<br>
</a></font></u><font face="Arial, Helvetica">Mongolian and Tibetan Foods
and Beverages <br>
<br>
Cathy Ang <br>
<br>
<br>
<br>
Because of the unique geographic locations of Mongolia and Tibet, foods
and beverages of these regions exhibitunique characteristics. However,
literature in this area is scarce and mostly appear as popular articles
instead of scientific papers. As an effort to stimulate further studies
on the subject, I provide a brief introduction of the specialty food and
beverage items in Mongolia(Part I) in this issue, and Tibet (Part II) in
the following issue of the newsletter.<br>
<br>
Part I. Mongolian Foods and Beverages <br>
<br>
A. Dairy Products: <br>
<br>
Unlike the Hans in China, dairy products are very important dietary items
in Mongolia. Dairy products are often referred to as white food and meat
products or animal flash items are referred to as red food.
Traditionally, raw materials for white food include milks from cows,
horses, sheep, goats, camels and reindeers. Horse milk is considered to
contain the highest valued nutrients. Cows milk is most popular and it
is used for a variety of other products. Ten major dairy products are
listed below. <br>
<br>
<br>
1. Liquid butter: It can be made from milk of cows, sheep, goats and
camels. To make the liquid butter, fresh milk is poured into an earthen
jar or a wooden barrel and let stand at 20+ oC for 6 to8 hours with air
ventilation. The milk is then partially coagulated, becomes light yellow
and forms a thick, semi-solid layer. The yield is about 2-3 portions of
liquid butter from 10 portions of milk. The liquid butter can be served
with sugar and fried millet, in vegetables or tea and as a spread on
bread.<br>
<br>
2. White butter: There are two ways to make the white butter. One way is
to put the liquid butter into cheese cloth (course cloth) sag which is
then hung up to remove the liquid. With stirring, the butter is separated
from the liquid. Another way is to stir sour milk (yeast fermented) to
separate the white butter from liquid. Usually it needs stirring for
several thousands times.<br>
<br>
3. Yellow butter: It is made from white butter. Either the fresh or sour
white butter can be heated in a pot until the yellow butter oil melted
and separated from the butter cream. Milk from cows, sheep, goats and
camels can be used for white as well as yellow butter. Mongolian people
often take a bowl of yellow butter before starting a long journey. It can
also be served with pan fried millet and pan cakes.<br>
<br>
4. Milk tofu: It can be made from either raw or cooked milk. To make raw
milk tofu, milk is placed in a warm place to become fermented. Use a
ladle to stir it occasionally until it is coagulated and forms tofu-like
texture. Transfer the contents to a mold or a sag to remove the liquid
and let it air dry. To make cooked milk tofu, the liquid from making the
white butter (or the liquid from making milk film) is fermented,
coagulated and filtered through a cheese cloth sag The coagulated milk is
heated with stirring until it becomes thick. It is then placed in a cloth
sag and pressed out of yellow liquid. The solid part is placed in a
wooden mold to form square or rectangular shapes and let air dry. The
best type of milk tofu is white in color. The product is often air-dried
for storage and prevention of molding. The dried milk tofu is used for
milk tea, for shepherds and long distance travelers.<br>
<br>
5. Milk film (milk leather): Heat fresh milk in a pot at low temperature
with stirring until foams occur. After cooling, a layer of cream is
coagulated on top. It is removed as a film (skin) which is then air-dried
in a well ventilated place<br>
<br>
6. Sour milk: It can be made from raw milk or cooked milk. Place milk in
jars at 18 o C or above and allow it to ferment for about two days. The
milk appears to form chucks. The sour milk made from cook milk (milk is
boiled first) is slightly sour.<br>
<br>
<br>
<br>
7. Milk tea: It is also referred to as the Mongolia tea, the most
important beverage for the shepherds. To make the milk tea, the brick tea
is crushed into pieces followed by boiling in water for 3 minutes with
constant stirring. Fresh milk is slowly added to the tea at a proportion
of one part of milk to 3 to 6 parts of water. A little of salt may be
added. Milk tea is sometimes served by adding pan fried millet.<br>
<br>
8. Milk wine: It can be made with any type of milk but the most valuable
and famous milk wine is made from the horse milk. Raw milk in a wooden
barrel or porcelain jar is allowed to ferment and separated from fat. The
fermented milk (without top layer fat) is transferred into a pot equipped
with a set of the distillation devise (consisting of a bucket of cold
water placed above two brick jars) covered around with towels. The pot is
heated at high temperature. The evaporated alcohol will condense
underneath the cold water bucket and drip into the brick jars. The most
expensive horse wine is fermented and distillated over six times. Horse
milk tastes sour, sweet and slightly bitter<br>
<br>
9. Cheese: After removal of the yellow butter, the buttermilk part is let
fermented in a warm place until the milk is coagulated as chunks and
pieces. It resembles cottage cheese<br>
<br>
10. Milk pie: After the cheese is getting sour, add sugar and flour
followed by shaping and baking. Milk pie is used as a dessert<br>
<br>
B. Grain Products. <br>
<br>
1. Millet: Millet is one of the most important grain products in
Mongolia. It can be cooked with water as the way for cooking rice. It may
be cooked with higher proportions of water to make congee. However, the
most unique product is the pan fried millet. With kernels removed, pan
fried millet is used as a type of ready-to-serve cereal. It is a common
practice in Mongolia to add pan fried millet to milk tea for
serving<br>
<br>
2. Fried flour: The common types of grain in Mongolian diet are
buckwheat, wheat, oat and millet. The fried flour is made by frying grain
flour at low heat and adding sugar. The fried flour is used as a dry
staple<br>
<br>
3. Millet and flour cookies: Fried millet and fried flour are mixed
together and added with sugar, yellow butter, and milk. Cookies are then
formed by hand and baked<br>
. <br>
4. Fried pie: Mix flour, yellow butter, egg and sugar. Forms pie shape
and pan fry.<br>
<br>
5. Steamed layer bread: Steam the pie batter until done. <br>
<br>
C. Animal meat products<br>
<br>
Livestock raised in Mongolia include wild horse, sheep, goat, cow and
camel. However, not much beef, pork or horse meat are consumed. The most
popular meat items are the goat and sheeps muscle parts. The lamb can be
barbecued as a whole lamb, grilled or boiled in smaller pieces. There are
also smoked meat and dried meat items<br>
<br>
D. Tea drinks<br>
<br>
Teas in Mongolia are categorized into three types by color. The red tea
of the Chinese Hans is referred to as black tea in Mongolia, the Jasmine
tea as yellow tea and the brick tea as blue tea. Among these teas, the
brick tea is the most popular type because of its convenient in carrying
around. Most of the brick teas are from India. Tea drinking is very
natural and important in Mongolia. Tea beverages such as milk tea
(described in previous sections ) are for three meals a day, for serving
to guests, for snack times and for thirsty. Some locally grown plants
(their flower, leaves and stems) are also used as tea drinks.<br>
<br>
<br>
<br>
<br>
<br>
<br>
</font></html>
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