SC - SC-Mongolian hot pot?
Richard Keith
keith.78 at osu.edu
Thu Apr 6 07:05:51 PDT 2000
> 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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