[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?
Thanks
Grace
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.
Kiri
************************************** Get a sneak peek of the all-new AOL at
http://discover.aol.com/memed/aolcom30tour
More information about the Sca-cooks
mailing list