Mongolian Barbecue

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Mongolian Barbecue

Post by elmo on Sun Oct 03, 2010 10:53 am

Mongolian Barbecue


1 head cabbage (about 1 kg)
1 kg beef sirloin, sukiyaki cut
1 kg pork kasim, sukiyaki cut
1 kg white onions, sliced
1 kg chicken breast fillet, sliced into strips
1/2 kg julienned carrots
1 kg chicken balls, quartered
1/2 kg bean sprouts (togue)
1 kg pork tocino, sliced into strips
1 kg squid, ink sacs removed, cleaned and sliced into rings
25 cups rice, plain, cooked
1/2 kg bell pepper slices
1 kg white medium-size shrimps, shelled and deveined


The bar:
Arrange the above ingredients for the bar in serving dishes, buffet style. Prepare single-serve bowls for your guests’ preparation.

Seasonings and spices:

1 c toasted sesame seeds
1 c chopped spring onions
1 c minced garlic
1 c soy sauce
1 c brown sugar
1 c sesame oil
1/2 c grated ginger
1/2 c chili garlic oil
Vegetable oil for stir frying

Special sauces for your bar:
Combine each of following the sauce ingredients in a saucepan. Let simmer until sugar has dissolved. Transfer to serving bowls and set aside.

Barbecue sauce:
1/2 c brown sugar
4 cloves Taiwan garlic, crushed
1/2 tsp ground black pepper
1/2 tsp iodized salt
1/2 c tomato sauce
1 c Sprite
1/2 c soy sauce

Sate sauce:
1/2 c peanut butter
1/2 c soy sauce
1/3 c sherry
8 cloves Taiwan garlic, crushed
1 tbsp grated ginger
1/3 c brown sugar
1 c water

Teriyaki sauce:
1/3 c chopped white onions
3 tbsp grated ginger
1/3 c brown sugar
1/2 c soy sauce
2 tbsp honey
2 tbsp rice wine
2 tbsp Hoisin sauce
1 c water

Bowl combinations:

Bowl assembly — In a bowl, combine meat and vegetables of your choice (about 1/2 cup). Add 1 cup of rice. Season with various prepared sauces and condiments. Refer to combinations below for your guide. (Guide combinations
are based on 1 cup of rice and approximately 1/2 cup of total meat and vegetables.)

Heat oil in a griddle or skillet. Stir fry rice-meat mixture until meats are cooked through and ingredients are well blended. Serve immediately.

This recipes serves 25-30 people.

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