[Sca-cooks] Any period Mongolian recipes out there?

KristiWhyKelly at aol.com KristiWhyKelly at aol.com
Fri Aug 24 06:55:05 PDT 2007

Frankly, I'm willing to trot a couple of recipes by her and see which she  
would prefer.  I really like the 'water dragonlets' As I need another meat  on 
the menu.
What stuffing did the wontons have?
In a message dated 8/24/2007 7:39:39 A.M. Eastern Daylight Time,  
kiridono at gmail.com writes:

I do  have a copy of the Cloud Forest Hall book...the recipes I chose to use
were  a wonton recipe and one for "water dragonlets" which were a kind  of
meatball.  However, I can look up the two recipes Master A  references and
get those to you, if you want something that's more Chinese  than Mongolian.
And yes, all of the sources I have show that rice was eaten  more in the
southern part of China, wherease noodles, especially wheat  noodles, were
more part of the cuisine of northern and western  China.

Let me know what you want.  I'm assuming that this is for  Coronation...we
can't be there, but I'm happy to provide any long-distance  help.


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