SC - SC-Mongolian hot pot?
Elaine Koogler
ekoogler at chesapeake.net
Thu Apr 6 10:24:42 PDT 2000
I know I keep promising stuff, but I really will deliver on this one...I love
Mongolian Hot Pot as well, so it's in my own best interest! I do have a history
of Chinese cooking that I recently acquired. I'll look it up in there and get
back to you!
Kiri
Richard Keith wrote:
> > I am very interested in finding more about this sort of things...
>
> The hot pots generally are either a hot coal thing or an electric fondue
> pot etc. It is filled with a clear broth of some type. Traditionally, the
> Mongols would have sliced lamb or mutton and dipped it into the hot
> liquid. Also goat would have been used. What ever meats would have been
> available.
>
> It appears that the Chinese adapted this recipe, by adding various thin
> meats such as poultry, beef or pork cut up. If you have lots of money or
> access to good seafood, prawns, crayfish, lobster or other firm seafood are
> sometimes used. Vegetables such as boc choi, sugar peas, lemon grass can
> be used. Don't forget the noodles could be cooked this way also. LIke
> shrimp or sausage filled won tons. Meats need not be marinated.
>
> The items are typically, dipped into the hot liquid until desired
> doneness. Then they are dipped into your favorite dipping sauces. For me,
> housin, hot mustard, sweet and sour, peanut(admittedly more Thai). Please
> not the Mongolian recipes for sauces I have seen are typically very hot. By
> definition, not period. I typical open one of my Asian cookbooks and pick
> some.
>
> Traditionally, Since chopsticks are used, If an item falls into the pot it
> is left there. When your guests are full of this course, have a short
> break of conversation, teas etc. During this time, I usually add or adjust
> the seasonings to make a hot and sour soup out of the remaining brooth and
> ingredients. Never the same twice.
>
> For dessert, try steamed dumplings. An easy way to do this is to take pre
> made raw biscuits and fill them with a little plum sauce or what ever you
> favorite filling would be.
>
> Hope this helps. I am going to go look at the site other other poster
> sent. never can have enough recipes.
>
> Still looking for a period reference other than its been done for a
> thousand years. Cooks camp will get a hot pot or firepot if it is found.
>
> Frederich
>
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