Text 5477, 99 rader
Skriven 2006-09-13 21:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: pancit
==============
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> hard to call it 'pancit'.  It's like some of my crockpot chicken
 CS> dishes evolved off  Gail Shipp's 'Company Chicken' but unless i
 CS> told her, she'd not recognize them now.

That sort of thing happens at our place a lot too. I like to know how a
traditional dish is made properly but once I've mastered it, I'm not
afraid to take off with it in a flight of fantasy. I'm careful to change
the name though if I publish it. (See tag.)

Just before my trip I came across a web site full of real authentic
Mongolian food. It's not at all like what the Mongolian Grill chain of
restaurants serve. Very plain stews with lot's of mutton, wheat (noodles
or dumplings or wrappers) and hardy winter vegetables. A noodle dish for
you:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Zuivan
Categories: Mongolian
  Servings: 4

           Noodle dough:
    300 g  Flour
      2 dl Water
           Stew:
    200 g  Meat without bones
    350 g  Vegetables; White cabbage
           and carrots, other
           vegetables at will
      1    Onion Cut in half rings
      2    Garlic cloves Minced
      3 dl Water
           Salt
           Pepper
           Oil  
           spring onions

A stew with vegetables, meat, and fresh or fried noodles. Alternatively
to fresh noodles, Tasalsan Guril can also be used.

Prepare the noodles: Mix flour and water to create a pliable dough. Let
it rest for 15 min. Separate in two pieces and roll into round sheets.
Pour some oil in the center of one sheet. Disperse it over the surface
by temporarily folding the sheet together from different directions.
Place the second sheet on top of the first one, and disperse oil on it
in the same way.

Cut the two sheets in half, and place one half on top of the other with
the oiled surface looking up again. Cut the now four sheets in half, and
place one of the quarters on top of the other in the same way. From now
on, cut in half in the same direction twice, until you get a stack of a
size of about 7x25 cm (~ 3x10 in), about 5 cm (~ 2 in) tall. From this
stack, cut the noodles about 0.4 cm (~ 0.2 in) wide. The noodles should
still stick together as little stacks!

Cook vegetables and meat: Cut the vegetables into narrow stripes. Cut
the meat into small pieces (about half the size as for a gulash). Take a
large pot and saute half of the onion rings slightly on oil. Add the
carrot stripes and saute them for a few minutes as well (also any other
types of vegetables that require long cooking). Add the meat and saute
as well. Add some water as required so that nothing sticks. Season well
with garlic, salt, and pepper. Add the cabbage, and let it cook under a
closed lid for a few minutes to reduce the volume. Add water, until it
reaches about 2/3 of the vegetables. Let everything simmer for a few
minutes. Add the remaining onion rings.

Cook the stew: Place the noodle stripes carefully on top of the
vegetables, so that they keep sticking together in stacks. Close the
lid! The lid must remain closed until the end, because the noodles are
cooked by the steam from the boiling water below. Keep the water boiling
for about 15 min. First on medium heat for the steam to replace the
remaining air in the pot, then on small heat. At the end the water in
the pot should be almost completely gone. Open the lid. The noodle
stripes have taken a slightly reddish-brown color, and are somewhat
sticky at the outside. Take a small cutting board (or something similar)
to fan fresh air into the pot - the noodles turn dry at the surface,
lose their stickiness, and change their color some more. Use a fork or
some chop sticks to separate the noodles from each other. They should
not stick to each other anymore. - Sticky noodles means that either
there wasn't enough oil in between, or they haven't finished cooking
yet. Shuffle everything to mix the ingredients. Add some spring onion
rings at will. Serve on a plate, possibly garnered with some parsley,
and seasoned with Ketchup or some other condiment.

From: All Mongolian Recipes
http://www.mongolfood.info/en/recipes/
Copyright © 2005-2006 Georg Mischler + Chuluun-Erdene Sosorbaram
 
MMMMM-------------------------------------------------

Jim

... I could throw some clams in a pot of Pinto Beans and call it "Texas
Clam Chowder", if I want, but that doesn't make it real Clam Chowder.
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