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$15 for $30 Worth of Mongolian and Korean Cuisine at Tsenguun
$15 for $30 Worth of Mongolian and Korean Cuisine at Tsenguun

While the Great Wall of China has won the accolades of history, the great horses of Mongolia are popular icons of the Chinese neighbours, famed for moonlighting as stunt horses when not engaged in war. Feast upon equally symbolic Eastern creations w… Read more »

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14Oct2015

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Mongolian Milk Tea
Mongolian Milk Tea

Suutei tsai is Mongolian traditional beverage. The name “suutei tsai” means milk tea in Mongolian. The ingredients to milk tea are typically water, milk, green tea and salt. This tea is special by its salty taste. The Mongolians use milk tea with… Read more »

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14Oct2015

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Buuz Video Tutorial
Buuz Video Tutorial

Hello everyone :) СУРТАЛЧИЛГААН ДЭЭР ДАРЖ ҮЗНЭ ҮҮ (adsbygoogle = window.adsbygoogle || … Read more »

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14Oct2015

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Tsuivan (Mongolian Noodle With Beef and Vegetables)
Tsuivan (Mongolian Noodle With Beef and Vegetables)

СУРТАЛЧИЛГААН ДЭЭР ДАРЖ ҮЗНЭ ҮҮ (adsbygoogle = window.adsbygoogle || []).push({}); Tsui… Read more »

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14Oct2015

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Welcome to the only Mongolian Grill Restaurant in Louisville!
Welcome to the only Mongolian Grill Restaurant in Louisville!

The Real Mongolian Grill With Secret Sauce`s, Better Ingredients- Better Sauces! Shah’s Mongolian Grill and Korean Cuisine, Formerly 2 Hans Restaurant, is proud to bring you the world’s least known, yet original natural and healthy cuisine. Mongol… Read more »

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14Oct2015

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Borts
Borts

Dried meat cut in stripes or ground to powder. Background The long and harsh winters in Mongolia make it necessary to store sufficient food to survive, and most of that will be meat. A family will eat approximately one cow and seven or eight sheep. T… Read more »

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14Oct2015

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The Bansh
The Bansh

Small filled pockets, boiled. The mongolian cuisine knows about three different cooking methods for filled pockets. Dough and filling of the Bansh are the same as with Khuushuur and Buuz, the difference is in the size, shape, and cooking method. Read more »

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14Oct2015

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Khuushuur
Khuushuur

Large filled pockets, fried or deep fried. This recipe from Mongolia is one of three variations on filled pockets. The ingredients for dough and filling of the Buuz are exactly the same as with Khuushuur and Bansh, the differences are in the size, … Read more »

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14Oct2015

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The Buuz
The Buuz

Small filled pockets, steamed The ingredients for dough and filling of the Buuz are exactly the same as with Khuushuur and Bansh, the differences are in the size, shape, and cooking method. Buuz are cooked under steam, and usually have an opening at… Read more »

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14Oct2015
 
 
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