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Guriltai Shul (Mutton Soup)

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Country of the Food: Mongolia | Email to Author               Posted on 21 April 2003 @ 10:43:44

Ingredients:
500g fatty mutton, cut into strips (as for a stir-fry). Make sure you include the fat.

mutton fat or oil

2 large potatoes, diced

1 swede, diced

2 onions, diced

1 carrot, diced

2 teaspoons stock powder or salt

2 or 3 litres water

1 packet flat noodles (fresh or dried)

Directions:
In a large wok, lightly fry the sliced mutton in the fat. Add the vegetables and stir-fry briefly. Add the water and stock or salt. Boil until almost cooked, then add the noodles and continue boiling until these are ready.
Serve in small bowls. Tsuivan (fried noodles) Proceed as for mutton soup above, but do not add the water. Instead, stir-fry the meat and vegetables and then add the fresh (or boiled dried) noodles, and continue stir-frying until the noodles are ready and the flavours have melded.

 

Steamed & Fried Pooza

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Country of the Food: Mongolia | Email to Author               Posted on 21 April 2003 @ 10:45:24

Ingredients
Mix flour and a little water (salting permitted) to make dough.
Flatten the dough to a thickness of 2 or 3 mm. In college kitchens, use wine bottles to flatten the dough. (The bottles should be emptied beforehand.)
Cut the dough into discs, roughly 10-15 cm in diameter. A cup or glass is useful as a pooza cutter.
Fill the discs with minced lamb (with the fat).
Put the disc of dough in your palm, and form a ball in your hand by pinching the edges of the dough together; leave a little opening on top (important!).
Steam for about 20 minutes.
The meat boils in its own juice, keeping all vitamins, minerals, trace elements, etc. You eat it by hand, opening your mouth BIG!

You'll need from 5 to 15 balls per person. This is the famous booz (Mongolian name) or pooza (Tuvan name).

Fried Pooza Directions:
Mix flour and a little water (salting permitted) to make dough.
Flatten the dough to a thickness of 2 or 3 mm. In college kitchens, use wine bottles to flatten the dough. (The bottles should be emptied beforehand.)
Cut the dough into discs, roughly 10-15 cm in diameter. A cup or glass is useful as a pooza cutter.
Fill the discs with minced lamb (with the fat).
Put the disc of dough in your palm, put the minced meat on it. Fold the dough over it (you get a half-disc).
Pinch the two dough layers together. No holes should be left, otherwise the juice of the meat will disappear.
The khoorshhor is flat, about 2 cm thick.
Fry both sides in lamb fat (although Mongolians in Hungary readily use sunflower oil). The colour of the fried dough should be light brown. It is crisp at the edges and soft in the middle.


 

Khorkhog

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Country of the Food: Mongolia | Email to Author               Posted on 21 April 2003 @ 10:46:49

Ingredients:
1 Lamb cut into small pieces still on the bone
1 basket of onions chopped coarsley
seasonings to taste (also needed is a large urn and many small stones that have been heated in a fire) rice
cooking broth

Directions:
Mix the lamb pieces and onions together. fill the urn with alternating layers of the lamb mixture and the hot stones until full, cover the urn and leave it alone for a few hours.
When finished, remove stones, scoop out lamb and onion mixture and serve over rice with cooking broth.

I've made this on several of our saturday night gaming sessions, although I cheated. I used boneless lamb, and baked it in a covered caserole dish at 350 for 75 minutes.

 

Chicken and Pork Adobo

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Country of the Food: Philippines | Email to Author               Posted on 21 April 2003 @ 10:49:01

Ingredients:
1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
soy sauce
oil

Directions:
Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil.
Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes.
Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove meat and reduce sauce.
Remove sauce to a bowl. Put oil into the casserole and brown cooked meat.
Drain oil from the casserole, and return the reduced sauce back with the meat.
Serve with rice.

 

Hot and Sour Shrimp with Watercress And Walnuts

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Country of the Food: Philippines | Email to Author               Posted on 21 April 2003 @ 10:50:14

Yield: 1 servings

Ingredients:
1 lb Large uncooked shrimp, -peeled, deveined, -butterflied
4 tb Dry Sherry
1 tb Grated peeled fresh ginger
1/2 c Chicken stock or canned -broth
2 tb Soy sauce
2 tb Catsup. [See note. S.C.]
1 tb Cornstarch
1 tb Rice vinegar or white wine -vinegar
1 tb Sugar
1 ts Oriental sesame oil
1/4 ts Cayenne pepper
6 tb Peanut oil
2 tb Chopped walnuts
3 bn Watercress, trimmed
2 md Bell peppers, cut into -1-inch squares
2 Garlic cloves, minced
8 Green onions, cut -diagonally into -1-inch-long pieces

Directions:
A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions. Watercress makes a colorful bed for the shrimp.
Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.

Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.

Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.

NOTE: You can use Jufran sauce rather than catsup. Jufran is a Philippino sauce that's looks and tastes much like catsup. It's made from bananas and other stuff, however and has a more complex and interesting taste. It comes in both mild and hot forms. The mild is not too hot++somewhat like a spicy catsup. The hot stuff is much hotter, although not intolerably so. If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out.

 

Chicken and Pork Apretada

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Country of the Food: Philippines | Email to Author               Posted on 21 April 2003 @ 10:51:03

Ingredients:
2.2 lbs. chicken cut in pieces
1 lb. pork cut in 1 1/2 inch squares
salt and pepper to taste
flour
cooking oil
4 cloves crushed garlic
1 medium sized onion, chopped
1 medium sized tomato, chopped
4 oz. can of tomato sauce
2 cups water
1 small bayleaf
1 sprig oregano
1 bell pepper cut into 1 inch squares
4 medium sized potatoes cut into 2 inch pieces
1/2 cup frozen peas
3.5 oz pimento cut into 1 inch squares

Directions:
Dust chicken and pork pieces in flour, salt and pepper. Brown quickly in hot oil. Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer for 30 minutes or until tender. Add potatoes and cook until tender. Add salt and pepper according to taste. You may thicken the sauce by adding flour dissolved in water into the pot. Finally, add peas and pimento and cook for another 3 minutes. Serve with rice.

 

Pork Binagoongan

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Country of the Food: Philippines | Email to Author               Posted on 21 April 2003 @ 10:51:46

Ingredients:
1 lb. pork, cut into pieces
1/4 cup oil
1/2 head garlic, crushed
1 onion, sliced thinly
1 large tomato, sliced
1/2 cup bagoong alamang
1/2 cup vinegar
2 cups water

Directions:
Fry pork pieces in hot oil. Saute garlic, onions and tomatoes after pork has browned. Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce. Serve with rice.

 

Lumpiang Sariwa

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Country of the Food: Philippines | Email to Author               Posted on 21 April 2003 @ 10:52:44

Ingredients:
1 small onion, chopped
2 cloves garlic, chopped
2 tbsps. cooking oil
1/2 lb. cooked pork, diced
1/2 cup chopped shrimp
1/2 cup cooked garbanzo (chick peas) beans
1/4 cup cooked ham, chopped
2 cups julienned carrots
1/2 cup green beans, sliced thinly, french style
2 cups shredded cabbage
18 egg roll wrappers
lettuce leaves

Directions:
Cook onion and garlic in oil until tender. Add pork, shrimp, garbanzo beans and ham.Simmer uncovered for 5 minutes, stirring frequently. Add carrots, green beans and water. Cook for another 5 minutes. Add cabbage and salt, stir until cabbage is done. When all of the vegetables are cooked, let the dish cool. To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown. Cook one side only.
To assemble, place an eggroll skin unbrowned side up on one corner facing you.Top with a lettuce leaf and 1/3 cup cooled vegetable mixture. Roll up, folding in one end of eggroll wrapper and leaving other end open. Serve immediately with Brown Sauce.

*Brown Sauce In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch. Stir 1 cup chicken broth and 2 tbsps. soy sauce. Cook and stir until mixture bubbles, lower heat and add 1 clove finely chopped garlic. Cook until thickened.

 

Pancit Canton

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Country of the Food: Philippines | Email to Author               Posted on 21 April 2003 @ 10:53:40

Ingredients:
1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock!
1 lb pork, sliced into thin strips
1 cup shrimp, cooked, deveined and unshelled
1 can straw mushrooms
1 can water chestnuts
1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips
1 piece of carrot, julienned a few pieces of snow pea pods
1/2 lb mussels or scallops (optional)
soy sauce to taste
patis to taste
salt to taste
2 cloves of garlic, chrushed
1 medium sized onion, sliced ground black pepper, fresh if you can
oil for frying
1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate
4 or 5 green onions
1 lemon

Directions:
Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft.
Garnish with sliced green onions and sliced lemon. Serve with lemon juice.

 

Adobong Antigo

Admin :: Edit

Country of the Food: Philippines | Email to Author               Posted on 21 April 2003 @ 10:54:32

Ingredients:
1 kilo (2.2 lbs) chicken or pork, cut in serving pieces
1/4 cup vino blanco or five-year-old rum
4 tsp. soy sauce
5 cloves garlic
2 tsp salt
1 cup vinegar
1 cup buko juice (coconut water)
1 small head garlic, crushed

Directions:
1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours. Drain.
2. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving.
(5 portions)

 

Shrimp & Mushroom Lumpia with Orange, Chili & Mint

Admin :: Edit

Country of the Food: Philipinnes | Email to Author               Posted on 21 April 2003 @ 10:56:11

Yield: 24 servings

Lumpia Ingredients:
2 lb Diced Peeled Fresh Shrimp
2 c Chopped Shiitake Mushrooms
1/2 c Thin grated Carrot
2 oz Bean Sprouts
2 oz Shredded Kai -Choy Chinese Mustard
2 oz Shredded Won Bok Cabbage
1/2 oz Garlic Chopped
1/2 oz Chopped Lemongrass
4 ea Kaffir Lime Leaves
4 oz Cooked Long Rice Noodles
2 tb Chopped Fresh Mint
2 oz Chopped Fresh Cilantro
1/2 oz Nam Pla Fish Sauce
1 oz Oyster Sauce
1 tb Hot Chili Paste
Sesame Oil
Soybean Oil
24 Lumpia Wrappers
Sauce Ingredients
3 Oranges
2 c Rice Wine
1/2 c Rice Vinegar
1/2 Bottle Lingham Chili Sauce
Fresh Picked Mint Leaves

Directions:
Lumpia:
Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp. Set aside to cool. Fold in the cooked rice noodles with the vegetable mixture.
In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chili paste. Combine the shrimp with the vegetable/noodle mixture.

Assemble:
On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds.

Sauce:
In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind & skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes, and strain. Set aside warm.
Serve immediately.

 

Longganisa (filipino-style sausages)

Admin :: Edit

Country of the Food: Philippines | Email to Author               Posted on 21 April 2003 @ 10:58:23

Yield: 1 Servings

Ingredients:
Mixture of 30percent ground beef And 70percent ground pork For every 2.2 pounds (1 kilo Mixture add:
2 1/2 tb Salt
1 1/2 tb Sugar
1 1/2 tb Soy sauce
2 tb Vinegar
2 tb Wine
1/8 ts Saltpeter; (salitre)
1 ts Ground pepper
2 ts Chopped garlic
Sausage casings-Available any butcher shop

Directions:
Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag.

 

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