Mongolian Foods?

Question

Hey, i need some help. Its a big end-of-the-year project, and we need to pick a country, and then make a restaraunt. i'm thinking Mongolia. do you know anything at all about the country or especially, its food?

Answer 1

The traditional Mongolian cuisine primarily consists of dairy products and meat. The nomads of Mongolia sustain their lives directly from the products of their animals (horses, cattle, yaks, camels, sheep, goats). Meat is either cooked, used as ingredient for soups or dumplings, or dried for winter ("Borts"). Milk and cream are used to make a variety of beverages, as well as cheese and similar products.

The Mongolian diet includes a large proportion of animal fat. While this would lead to health problems in an industrialized society, it is necessary for the Mongols to withstand the cold winters and their hard work. Winter temperatures as low as -40 °C and outdoor work require sufficient energy reserves.

The nomads on the countryside are self-supporting by principle. Travellers will find yurts marked as "Guanz" in regular intervals near the roadside, which operate as simple restaurants.

Cooking in the yurt normally happens in a wok on a small stove, using animal dung as heating material.

The most common rural dish is cooked mutton, often without any other ingredients. In the city, every other locale displays a sign saying "buuz". Those are dumplings filled with meat, which are cooked in steam. Other types of dumplings are boiled in water ("Bansh"), or deep fried in mutton fat ("Khuushuur"). Other dishes combine the meat with rice or fresh noodles into various stews (tsuivan, budaatai huurga) or soups (lapsha).

The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can ("Khorkhog"), or within the stomach cavity of a deboned marmot or goat ("Boodog").

Milk is boiled to separate the cream ("Öröm", clotted cream). The remaining skimmed milk is processed into cheese ("Byaslag"), dried curds ("Aaruul"), yoghurt, kefir, as well as a light milk liquor ("Shimiin Arkhi"). The most prominent national beverage is airag, fermented mare's milk. A popular cereal is barley, which is fried and malted. The resulting flour (arvain gulir) is eaten as a porridge in milk fat and sugar or drunk mixed in milk tea. The everyday beverage is salted milk tea ("Süütei Tsai"), which may turn into a robust soup by adding rice, meat, or Bansh. As a consequence of the Russian influence during socialism, vodka also has gained some popularity with a surprising number of local brands (usually grain spirits).

http://www.mongolfood.info/en/

Answer 2

Mongolian Beef is always Great!!!

INGREDIENTS

1/4 cup soy sauce

1 tablespoon hoisin sauce

1 tablespoon sesame oil

2 teaspoons white sugar

1 tablespoon minced garlic

1 tablespoon red pepper flakes (optional)

1 pound beef flank steak, thinly sliced

1 tablespoon peanut oil

2 large green onions, thinly sliced

DIRECTIONS

Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.

Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.