Mongolian Warm Pot and Ta Pin Lo Sauce Recipe


Mongolian recipe
Very first make the inventory:
1 one/2 quarts h2o (or maybe more)
three tablespoons Chinese wine or sake
one stalk leek, chopped
5 slices ginger, sliced paper-slim
two teaspoons salt
Dash of pepper

Mix all components and convey to boil in the pot. Rooster or beef inventory could be substituted with the h2o
(at the very least 6 cups). Though combination simmers, provide to your desk about 1/two pound Just about every of the following meats and seafood, cleaned and sliced into bite-dimension items:

Fillets of fish
Hen livers
Rooster fillets
Pork or lamb
Beef liver

For greens and condiments, consist of:
one/two head cabbage, quartered
one/two pound spinach or Chinese lettuce
A little dipping bowl Each and every of Chinese wine,soy sauce, sesame seed paste,peanut butter,
fermented bean curd, chopped leek
4 ounces transparent noodles
1 pound Chinese noodles, cooked

Each visitor allows themselves on the foods they needs and drops them while in the stock, cooking till shade adjustments. Then they eats them with their own personal selection of condiments. Noodles are cooked previous, and the remaining broth is served as a last-class soup.


To prepare this Mongolian brew, you'll have to commence many months in advance, because some of the elements are fermented a minimum of that extensive.

1 teaspoon eco-friendly leek paste (kao choy)
Few drops red pepper oil
one tablespoon purple bean paste (nam yue)
1 teaspoon finely chopped parsley
one teaspoon finely chopped onion
1 teaspoon floor sesame seeds
½ teaspoon sugar
1 teaspoon soy sauce (mild form)
Few drops Each individual of Chinese wine, rice vinegar, oyster sauce, sesame oil

For making the kao choy, finely chop 1/2 pound modest environmentally friendly leeks and grind Virtually into a paste. Combine with four cloves garlic, floor, and three tablespoons salt.Seal tightly inside a jar and ferment at space temperature for around a month.

Crimson pepper oil can be an infusion of very hot chili peppers in peanut (or other vegetable) oil. Use two times just as much oil as
peppers, simmer for one/two hour, and pressure, discarding pulp. Retail store in bottle until finally wanted. Flavoring some oil with Tabasco will make an affordable approximation in the hotness sought after On this recipe.

The nam yue is produced by mashing up some boiled crimson beans with salt and ample drinking water for making a thick paste. Sesame seed paste, peanut butter, and sugar from time to time are additional, far too, based on the salty or sweet flavor wished-for. Nam yue may be ordered in jars, prepared to consume.

Combine these and all the opposite substances and spoon out into person dipping sauce bowls to eaters of Mongolian hot pot.

Priscilla can be a cooking lover continues to be educating in meals field Pretty much 15 decades. She has actually been involved with instructing Chinese Wine Cellar Cooking, Japanese foods, Thailand meals, Eastern Delicacies, Indian Food stuff, Hawaiian Model, Philippines Design and style, Oriental Food items, Asian Cuisine, Western Design, Meals in Minutes and and so forth. She wish to share with men and women a wide knowledge of and eager satisfaction in The nice balanced life sort of excellent consuming as a result of her many years of encounter.

Leave a Reply

Your email address will not be published. Required fields are marked *