MONGOLIAN HOT POT (TA PIN LO)
Mongolian recipe
First make the stock:
1 one/two quarts drinking water (or even more)
three tablespoons Chinese wine or sake
1 stalk leek, chopped
5 slices ginger, sliced paper-thin
2 teaspoons salt
Sprint of pepper
Combine all elements and produce to boil in the pot. Chicken or beef inventory may be substituted to the drinking water
(a minimum of 6 cups). Even though combination simmers, deliver towards the desk about 1/two pound Every single of the subsequent meats and seafood, cleaned and sliced into bite-size items:
Shrimp
Oysters
Fillets of fish
Chicken livers
Hen fillets
Beef
Pork or lamb
Beef liver
For greens and condiments, consist of:
1/two head cabbage, quartered
1/two pound spinach or Chinese lettuce
A small dipping bowl 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
Every single guest assists themselves to your foods they would like and drops them inside the inventory, cooking till color modifications. Then they eats them with their own personal choice of condiments. Noodles are cooked previous, as well as the remaining broth is served as a last-class soup.
TA PIN LO SAUCE
To get ready this Mongolian brew, you will have to start several months beforehand, given that many of the substances are fermented at the very least that long.
1 teaspoon inexperienced leek paste (kao choy)
Number of drops pink pepper oil
one tablespoon crimson bean paste (nam yue)
1 teaspoon finely chopped parsley
1 teaspoon finely chopped onion
1 teaspoon floor sesame seeds
½ teaspoon sugar
1 teaspoon soy sauce (mild form)
Several drops Each individual of Chinese wine, rice vinegar, oyster sauce, sesame oil
To produce the kao choy, finely chop one/2 pound tiny green leeks and grind Nearly to the paste. Combine with four cloves garlic, floor, and three tablespoons salt.Seal tightly within a jar and ferment at space temperature for approximately a month.
Crimson pepper oil is surely an infusion of very hot chili peppers in peanut (or other vegetable) oil. Use 2 times just as much oil as
peppers, simmer for 1/two hour, and strain, discarding pulp. Store in bottle right up until desired. Flavoring some oil with Tabasco will develop a reasonable approximation of your hotness sought after in this recipe.
The nam yue is produced by mashing up some boiled crimson beans with salt and more than enough drinking water to generate a thick paste. Sesame seed paste, peanut butter, and sugar often are extra, as well, depending upon the salty or sweet taste desired. Nam yue may be obtained in jars, prepared to eat.
Mix these and all one other components and spoon out into personal dipping sauce bowls to eaters of Mongolian warm pot.
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