[Sca-cooks] Mongolian Munchies
Jones, Craig
Craig.Jones at airservices.gov.au
Mon Sep 30 14:24:53 PDT 2002
I plan on the following dishes over 2 evenings:
Main:
Mastaji
Bal-Po Soup
Meat Cakes
Eggplant Manta
Deboned Chicken Morsels
Roasted Quail
Cotton Rose-Petal Chicken
Cow's Milk Buns and Poppy Seed Buns
Various Breads
Vegetables (if I can find recipes)
Perhaps Willow Steamed Lamb if we have the resources and can
find
rocks that wont shatter on heating.
Drinks:
Millet Beer
Mung Bean Wine
Tea
Kumiss
Desserts:
Gullach
Halwa
Fresh and dried Fruit
Nuts
Sounds like a traditional Mongol Feast? I wont do them all on the day
but will make them all for a trial run about XMAS time and get the group
over to taste a bit of everything...
Drakey.
> From Paul's book Soup for the Qan, Bal-Po Soup is to be served over
rice.
>
> Mutton leg, radishes cooked in water and spices over the fire, when
> finished
> cooking, pulled out and the resulting broth thickened with chick peas
and
> the meat and radish added back in. Rice.
>
> Get Phlip to type in the actual bit from the book, add my redaction
and I
> think you might know how to cook rice? ;-)
>
> Bal-Po soup and rice for 20...period mongol, and tasty [if you happen
to
> like mutton, that is.] Serve with rotten milk and buttered tea?
>
> There is always our bastirma experiment...
>
> margali
>
> the quote starts here:
> I'm now trying to convince them that we can feed 20 people period
Mongol
> food, do it over an open fire, and make it tasty for all.
>
> Drakey, household-less and proud of it!
> --
>
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