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Khorkhog meal. Note the metal milk jug, the black stone, and the piece of boiled meat; the metal milk jug is where the cooking takes place. Khorkhog meal. Served in a restaurant in Ulaanbaatar. Khorkhog (Mongolian: Xopxoг) is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains ...
The kukri (English: / ˈ k ʊ k r i /) [2] or khukuri (Nepali: खुकुरी, pronounced) is a type of knife or short sword with a distinct recurve in its blade that originated in the Indian subcontinent. It serves multiple purposes as a melee weapon and also as a regular cutting/chopping tool throughout most of South Asia.
The fresh meat is cut into long strips, 2-3 cm thick and 5-7 cm wide. The strips are hung on strings under the roof of a ger (yurt) , where the air is free to circulate. After about a month the meat is dry, having turned into small, hard, wooden-like sticks with a brown color.
A 10-inch knife is a good starting place because it’s long enough for large slices of meat, but easy to maneuver. An 8-inch knife is best suited for smaller hands but note they don’t provide ...
The Yellow Chronicle also reports that the Oirats were prohibited to eat meat with knives after Mandukhai's conquest. Anthropologist Jack Weatherford considered such a prohibition unlikely to have been an actual law. He suggested that after the conquest, Mandukhai may have temporarily confiscated the weapons of the Oirats, including their knives.
Kitchen knife: Chulesi, Boti, dao, ... It is designed for the cooks to sit comfortably on the floor and cut vegetables and meat with one leg folded on the wooden base ...