Mongolian cooking

by Erdene

Mongolian cooking

Mongolian cooking

Misunderstandings about Mongolian cooking. Some restaurants in East Asia, Europe, and North America offer a type of cuisine called "Mongolian barbecue." Their staff will stir fry all kinds of ingredients (typically of East Asian origin) in front of the customer on a large heated steel or stone plate.

Although one such locale, BD's Mongolian Barbeque, has opened even in Ulaanbaatar (ironically the first American chain to open in Mongolia), neither the ingredients nor the cooking method has anything in common with Mongolian cuisine.

Rather, they are inspired by the Japanese teppanyaki. Another deceptive meal is the "Mongolian Beef" sold in many Western restaurants. The narrowly sliced beef stir-fried with vegetables may have its origin in American Chinese cuisine and is unrelated to Mongolian cooking.

Mongolia is also often named as the region of origin for the hot pot, although with little scientific evidence. Both the preparation method and the required equipment are unknown in Mongolia today. Especially the latter is much better suited for a sedentary culture. In a nomadic household, less specialized tools are preferred, to save volume and weight during migration.

Some sources claim that the old Mongols under Genghis Khan had placed pieces of meat under their saddles to tenderize them by the pressure, instead of cooking them—hence "steak tartare." While they may indeed have sometimes placed meat under their saddles, whether they did do so for culinary reasons or to protect the back of their horses from getting chafed by the saddle is unknown.citation needed The historical form of food for travel was the same back then as it is today, the dried and ground meat Borts, dried curds and malted dry cereal cooked in milk.

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