MONGOLIAN HOT POT (TA PIN LO)
Mongolian recipe
First make the inventory:
1 1/2 quarts water (or extra)
3 tablespoons Chinese language wine or sake
1 stalk leek, chopped
5 slices ginger, sliced paper-thin
2 teaspoons salt
Sprint of pepper
Combine all components and convey to boil within the pot. Rooster or beef inventory could also be substituted for the water
(no less than 6 cups). Whereas combination simmers, convey to the table about 1/2 pound every of the next meats and seafood, cleaned and sliced into bite-size items:
Shrimp
Oysters
Fillets of fish
Rooster livers
Rooster fillets
Beef
Pork or lamb
Beef liver
For greens and condiments, embrace:
1/2 head cabbage, quartered
1/2 pound spinach or Chinese language lettuce
A small dipping bowl every of Chinese language wine,soy sauce, sesame seed paste,peanut butter,
fermented bean curd, chopped leek
4 ounces clear noodles
1 pound Chinese language noodles, cooked
Every visitor helps themselves to the meals they needs and drops them within the inventory, cooking till coloration adjustments. Then they eats them with their very own selection of condiments. Noodles are cooked final, and the remaining broth is served as a last-course soup soy sauce.
TA PIN LO SAUCE
To arrange this Mongolian brew, you’ll have to begin a number of weeks prematurely, since a number of the components are fermented no less than that lengthy.
1 teaspoon inexperienced leek paste (kao choy)
Few drops pink pepper oil
1 tablespoon pink 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 (light sort)
Few drops every of Chinese language wine, rice vinegar, oyster sauce, sesame oil
To make the kao choy, finely chop 1/2 pound small inexperienced leeks and grind virtually to a paste. Combine with 4 cloves garlic, floor, and three tablespoons salt.Seal tightly in a jar and ferment at room temperature for a couple of month.
Purple pepper oil is an infusion of scorching chili peppers in peanut (or different vegetable) oil. Use twice as a lot oil as
peppers, simmer for 1/2 hour, and pressure, discarding pulp. Retailer in bottle till wanted. Flavoring some oil with Tabasco will produce an affordable approximation of the hotness desired on this recipe.
The nam yue is made by mashing up some boiled pink beans with salt and sufficient water to make a thick paste. Sesame seed paste, peanut butter, and sugar typically are added, too, relying upon the salty or candy style desired. Nam yue could also be bought in jars, able to eat.
Combine these and all the opposite components and spoon out into particular person dipping sauce bowls to eaters of Mongolian scorching pot.