Search results
Results From The WOW.Com Content Network
Jingisukan. Jingisukan (ジンギスカン, "Genghis Khan") is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. It is often cooked alongside beansprouts, onions, mushrooms, and bell peppers, and served with a sauce based in either soy sauce or sake.
Khorkhog (Mongolian: Xopxoг) is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.
Toshitsugu (Chosui) Takamatsu was born on 10 March 1889 (the 23rd year of Meiji) in Akashi, Hyōgo Prefecture. [4] Also known as Mōko no Tora (蒙古の虎 Mongolian Tiger), he is attributed as a martial arts master by members of the Bujinkan organization. [5]
1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
Mongolian barbecue is a stir fried dish that was developed by Wu Zhaonan in Taiwan in 1951. Meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °C (572 °F). Despite its name, the dish is not Mongolian, and is only loosely related to barbecue. Pineapple cake
Dough for boortsog ranges in ingredients from a simple dough, to a sweeter, crispier dough. For example, a typical Kyrgyz recipe calls for one part butter, seven parts salt water, and six parts milk, along with yeast and flour, while more complex recipes add eggs and sugar.
The ingredients to suutei tsai are typically water, milk, tea leaves and salt. A simple recipe might call for one quart of water, one quart of milk, a tablespoon of green tea, and one teaspoon of salt. However the ingredients often vary. Some recipes use green tea while others use black tea. Some recipes even include butter or fat.
Ul boov is prepared by Mongolians for the Mongolian lunar new year, Tsagaan Sar. Tsagaan Sar is a lavish feast, requiring preparation days in advance, as the men and women make large quantities of buuz as a whole family, along with ul boov, a pastry reserved for both dessert and presentation. During Mongolia's Communist period, the government ...