SC - SC-Mongolian hot pot?

Thu Apr 6 06:10:14 PDT 2000

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At 03:59 AM 4/6/00 -0700,kelsaborg said something like:
>I am looking for someone to tell me more about
>mongolian hot pot...

Mongolian hot pot is where the westerners (may have) ripped off their 
fondue  pot concept from. Everybody sits around the table, selects what 
they want to eat, drops it in the pot (boiling broth), pulls it out when 
its done,

>I was reciently in china and had
>some as well as Jao Zi and Bao Zi these are forms of
>dumplings very very good stuff... but I want to be
>able to make these things...

Many thanks
Kelsa

I pulled out my ever trusty rather good source of Chinese recipes, because 
I've made jiao-zi and bao-zi LOTS of times, but the recipes weren't in that 
book. *BOGGLE* .. so where did I find the recipes at???? I sure hope it 
wasn't simply oral tradition from my teacher (mandarin dialect).  I've 
gotten to the point where I no longer refer to anything written to make the 
Tea Eggs for war (aka Hundred Year Eggs I believe). (Boiled eggs that are 
cracked a bit then boiled and marinaded in a soya/tea/spice combination).

But anyway, once I couldn't find the jiao-zi and bao-zi recipes in my 
favorite book, I did a quick web search.

at:
http://www.sh.com/china/cuisine/home/home08/recipe08.htm

I found several good noodle and dumpling recipes, including jiao-zi 
recipe.  It is given in both the American and British measurements (cups 
and grams).
The bao-zi would be the Juicy Steamed Dumplings or the Steamed Port 
Dumplings. I've actually seen these made using canned biscuits as a short 
cut btw.

Now,I'm going to go nuts until I excavate just WHICH book has those recipes 
though. Hmmmm.  Oh, the book I referring to here is: The Complete Oriental 
Cookbook, Edited by Isabel Moore and Jonnie Godfrey, published by Marshall 
Cavendish books Ltd (1985).  It has a section for China,Japan, India, then 
they lump all the SE Asian countries into one GIANT section. It is given in 
the 2 column American/British measures.

Have fun with the chinese cooking!!

Regards,
Maggie MacD.

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At 03:59 AM 4/6/00 -0700,kelsaborg said something like: 
<blockquote type=cite cite>I am looking for someone to tell me more
about 
mongolian hot pot...</blockquote> 
Mongolian hot pot is where the westerners (may have) ripped off their
fondue  pot concept from. Everybody sits around the table, selects
what they want to eat, drops it in the pot (boiling broth), pulls it out
when its done, 
 
<blockquote type=cite cite>I was reciently in china and had 
some as well as Jao Zi and Bao Zi these are forms of 
dumplings very very good stuff... but I want to be 
able to make these things... </blockquote> 
Many thanks 
Kelsa 
 
 
 
I pulled out my ever trusty rather good source of Chinese recipes,
because I've made jiao-zi and bao-zi LOTS of times, but the recipes
weren't in that book. *BOGGLE* .. so where did I find the recipes at????
I sure hope it wasn't simply oral tradition from my teacher (mandarin
dialect).  I've gotten to the point where I no longer refer to
anything written to make the Tea Eggs for war (aka Hundred Year Eggs I
believe). (Boiled eggs that are cracked a bit then boiled and marinaded
in a soya/tea/spice combination). 
 
But anyway, once I couldn't find the jiao-zi and bao-zi recipes in my
favorite book, I did a quick web search. 
 
at: 
<a href="http://www.sh.com/china/cuisine/home/home08/recipe08.htm" eudora="autourl">http://www.sh.com/china/cuisine/home/home08/recipe08.</a><a href="http://www.sh.com/china/cuisine/home/home08/recipe08.htm" eudora="autourl">htm 
 
</a>I found several good noodle and dumpling recipes, including jiao-zi
recipe.  It is given in both the American and British measurements
(cups and grams). 
The bao-zi would be the Juicy Steamed Dumplings or the Steamed Port
Dumplings. I've actually seen these made using canned biscuits as a short
cut btw. 
 
Now,I'm going to go nuts until I excavate just WHICH book has those
recipes though. Hmmmm.  Oh, the book I referring to here is: The
Complete Oriental Cookbook, Edited by Isabel Moore and Jonnie Godfrey,
published by Marshall Cavendish books Ltd (1985).  It has a section
for China,Japan, India, then they lump all the SE Asian countries into
one GIANT section. It is given in the 2 column American/British
measures. 
 
Have fun with the chinese cooking!! 
 
Regards, 
Maggie MacD. 
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