SC - Mongolian foods long

Tue Apr 4 08:47:05 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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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 
 
<a href="http://www.uoguelph.ca/~odmlm/news-3.html" eudora="autourl">http://www.uoguelph.ca/~odmlm/news-3.html 
 
</a>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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