Mongolian Hot Pot and Ta Pin Lo Sauce Recipe


Mongolian recipe

First make the inventory:

1 half of quarts water (or extra)

three tablespoons Chinese language wine or sake

1 stalk leek, chopped

5 slices ginger, sliced paper-thin

2 teaspoons salt

Sprint of pepper

Combine all elements and convey to boil within the pot. Rooster or beef inventory could also be substituted for the water

(at the very least 6 cups). Whereas combination simmers, deliver to the desk about half of pound every of the next meats and seafood, cleaned and sliced into bite-size items:



Fillets of fish

Rooster livers

Rooster fillets


Pork or lamb

Beef liver

For greens and condiments, embrace:

half of head cabbage, quartered

half of pound spinach or Chinese language lettuce

A small dipping bowl every of Chinese language wine,soy sauce, sesame seed paste,peanut butter,

fermented bean curd, chopped leek

four ounces clear noodles

1 pound Chinese language noodles, cooked

Every visitor helps themselves to the meals they desires and drops them within the inventory, cooking till shade modifications. Then they eats them with their very own selection of condiments. Noodles are cooked final, and the remaining broth is served as a last-course soup.


To organize this Mongolian brew, you’ll have to begin a number of weeks upfront, since among the elements are fermented at the very least that lengthy.

1 teaspoon inexperienced leek paste (kao choy)

Few drops pink pepper oil

1 tablespoon pink bean paste (nam yue)

1 teaspoon finely chopped parsley

1 teaspoon finely chopped onion

1 teaspoon floor sesame seeds

½ teaspoon sugar

1 teaspoon soy sauce (mild sort)

Few drops every of Chinese language wine, rice vinegar, oyster sauce, sesame oil

To make the kao choy, finely chop half of pound small inexperienced leeks and grind nearly to a paste. Combine with four cloves garlic, floor, and three tablespoons salt.Seal tightly in a jar and ferment at room temperature for a few month.

Crimson pepper oil is an infusion of sizzling chili peppers in peanut (or different vegetable) oil. Use twice as a lot oil as

peppers, simmer for half of hour, and pressure, discarding pulp. Retailer in bottle till wanted. Flavoring some oil with Tabasco will produce an affordable approximation of the hotness desired on this recipe.

The nam yue is made by mashing up some boiled pink beans with salt and sufficient water to make a thick paste. Sesame seed paste, peanut butter, and sugar typically are added, too, relying upon the salty or candy style desired. Nam yue could also be bought in jars, able to eat.

Combine these and all the opposite elements and spoon out into particular person dipping sauce bowls to eaters of Mongolian sizzling pot.

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