of the things my children enjoy so very much is cooking! And they enjoy
it especially when we add it into a unit we are doing. So here are some
of the recipes that we found to use with our Marco
These are some Mongolian and Chinese recipes for you to enjoy as you do
is the recipe for the fried version of booz, khoorshoor. Dough and filling
is the same as for booz.
flour and a little water (salting permitted) to make dough. Flatten the
dough to a thickness of 2 or 3 mm. Use a glass to flatten the dough. Cut
the dough into discs, roughly 10-15 cm in diameter. A cup or glass is useful
as a pooza cutter.
the discs with minced lamb (with the fat). Put the disc of dough in your
palm, put the minced meat on it. Fold the dough over it (you get a half-disc).Pinch
the two dough layers together. No holes should be left, otherwise the juice
of the meat will disappear. The khoorshhor is flat, about 2 cm thick. Fry
both sides in lamb fat (although Mongolians in Hungary readily use sunflower
oil). The colour of the fried dough should be light brown. It is crisp
at the edges and soft in the middle.
clear chicken broth
the water slowly into the cornstarch, stirring until there are no lumps.
Break the egg into another bowl and beat with a fork. Put broth into a
pot and bring to a boil over high heat. Add the salt. Stir the cornstarch
and added it to the soup. Stir until the soup becomes clear & thick
(approx. 1 min) Slowly pour the beaten egg into the soup. When all the
egg has been added, stir once .Pour into bowls. Top with scallions.
(from SRI LANKA)
c . cold water
rice in saucepan and wash by adding enough water to cover and swishing
it around. Drain. Pour water over rice and cover. Bring rice to a boil,
then turn heat down to low. Cook about 8 min. (Brown rice will take longer)
Some water will still remain in the pan. Drain the rice & save the
water. Add enough cold water to equal 1 cup. Put the rice back in the pan
with the cup of water. Add the coconut & stir. Cook over low heat until
all the water is gone. Remove from heat and pour into a baking pan smoothing
it out. Sprinkle it with sugar. Let cool for 20 minutes. Then refrigerate
for 1 hour. Cut into square with the knife. Top each with jam or honey
lb. shelled raw cashews (unsalted)
of cayenne pepper (opt)
oil in pan and heat it for half a minute. Add nuts and saute them for 3
minutes turning them over and over. Remove and drain on paper towels. Mix
salt and pepper. Toss the nuts with the salt and pepper.
FACTS ABOUT KUBLAI KHAN
Mongolians were nomads. They relied on the horse for almost all their needs.
Meat, fuel, milk, hides, work. One of their favorite drinks is Kumiss,
a fermented drink made from mare's milk. Kublai Khan kept a special herd
of pure white mares just for this.
what a nomad is..
an animal detective sheet
on the horse
you know Kublai Khan had a postal courier system similar to the Pony Express?