SC - SC-Mongolian hot pot?

[Elaine Koogler]

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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