I had the week off between Christmas and New Years which gave me some extra time to try new things…like cooking Mongolian food. I asked Cory to document the process. So he did.
This was the first picture:
He had asked, “Are you comfortable with how everything looks?”
I replied, “It’s food. I cleaned the table. What do you mean?”
He replied, “Your hair and clothes and stuff.”
That was the look I gave him when I was explaining that I didn’t need to be in any of the pictures because the post was about FOOD, not me. It’s the only picture of me you’ll see. Because it’s funny. And because I think I still had my pajamas on and my hair looked terrible.
The rest are about the food (which looked and tasted good). I decided to try two dishes that I found on this post (Thank You, Pinterest!). Both of them sounded like things we’d eaten, or talked about eating, in Mongolia and both had easy to find ingredients. And neither of them involved using an entire animal. Maybe we’ll work up to that.
The first dish is Budaatai khuurga, which is basically Mongolian fried rice (it includes rice, meat, tiny veggies, and egg). It was easy to make and tasted goooood. You can find the recipe here and then you can have as much fun as we did trying to convert from grams and decaliters to cups.
These are the ingredients. After cooking the rice, I chopped the rest of the ingredients up and then put them in a skillet.
This is what it looked like in the skillet:
I only used part of the ingredients and it still filled the skillet.
And then we made this. It’s called Buuz. Their tasty little dumplings. I used beef instead of lamb or goat…because I’ve never cooked anything with lamb or goat and I could only handle so much adventure in one night.
We mixed the meat with sauteed onions and tried to put in “enough” spice. I did put enough spice in it. Maybe a little too much. I’d never used carraway before so I had to guess how much was too much…and I guessed wrong. Still not bad though.
We made pasta shells to put the meat in. From scratch. From scratch people!
After we filled them with meat we steamed them.
And then we ate them. And they were delicious!
My in-laws were kind enough to eat it (and said it was good), Cory is on the fence.
For his part, Cory took a LOT if pictures to help with this post (mostly because I kept saying, “Hey, come document this!”
In retrospect, I should have cooked the veggies longer, and rolled the dough thinner, and used less carraway and more other seasonings, and, well, learn to cook better. But, for a first try, it wasn’t bad. And it was fun to have a taste of what’s to come.
Maybe, when I’ve perfected the recipes, you should invite yourself over to try them. Or, maybe, you should just come to Mongolia and have authentic Mongolian food.
To help us get to Mongolia by becoming a financial partner, click here: http://www.globalpartnersonline.org/missionaries/WM04-0422/