|
One
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
Polo study.
These are some Mongolian and Chinese recipes for you to enjoy as you do
this study.
Fried
Pooza
Here
is the recipe for the fried version of booz, khoorshoor. Dough and filling
is the same as for booz.
Mix
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.
Fill
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.
Egg
Drop Soup
INGREDIENTS:
1 T.
cornstarch
1 tsp.
salt
2 T.
cold water
1 tsp.
chopped scallion
1 egg
3 cup
clear chicken broth
Mix
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.
KIRIBATH
(from SRI LANKA)
1/2
c rice
2 TBS.
sugar
jam
or honey
1 1/2
c . cold water
1/2c.
flaked coconut
Put
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
KAJU
(from India)
1/2
T oil
1/2
lb. shelled raw cashews (unsalted)
1T
salt
dash
of cayenne pepper (opt)
Put
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.
NEAT
FACTS ABOUT KUBLAI KHAN
The
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.
Tell
what a nomad is..
Do
an animal detective sheet
on the horse
Did
you know Kublai Khan had a postal courier system similar to the Pony Express? |
