MONGOLIAN FOOD HABITS

The traditional Mongolian Food Habits primarily consists of diary

products and meat. Meat is cooked, used as ingredient for soups or
dumplings, or dried for winter (“Borts”). Milk and cream are used to
make a variety of beverages, as well as cheese and similar products.
The Mongolian diet includes a large proportion of animal fat.
The most common rural dish is cooked mutton, often without any other
ingredients. In the city, every other locale displays a sign saying “buuz”.
Those are dumplings filled with meat, which are cooked in steam. Other
types of dumplings are boiled in water, or deep fried in mutton fat. Other
dishes combine the meat with rice or fresh noodles into various stews or
soups.
The most surprising cooking method is only used on special occasions.
In this case, the meat (often together with vegetables) get cooked with
the help of stones, which have been preheated in a fire. This either
happens with chunks of mutton in a sealed milk can (“Khorkhog”), or
within the stomach cavity of a deboned marmot or goat (“Boodog”).
Milk is boiled to separate the cream (clotted cream). The remaining
skimmed milk is processed into cheese, dried curds, yogurt, kefir, as
well as a light milk liquor. The most prominent national beverage is
airag, fermented mare’s milk. A popular cereal is barely, which is fried
and malted. The resulting flour is eaten as porridge in milk fat and sugar
or drunk mixed in milk tea. The everyday beverage is salted milk tea,
which may turn into a robust soup by adding rice, meat. As a
consequence of the Russian influence during socialism, vodka also has
gained some popularity with a surprising number of local brands
(usually grain spirits).
POPULAR DISHES
BUZZ
Buzz is a type of mongolian steamed dumpling filled with minced
mutton, or sometimes beef from yak. The meat is flavored with onion or
garlic and salted. In some additional flavors are given with malted fennel
seeds and other seasonal herbs. Some households add potato mash,
cabbage or rice depending on their preferences.
The meat ball is then placed inside a small pocket if dough which is
folded up and around the ball, typically with a small opening at the top
and with the dough folded in a specific style that depends on the user.
The buzz is then steamed and eaten by hand, with the dough pocket
catching the juices of the meat.
KHUUSHUUR
Khuushuur is a kind of meat pastry or dumpling popular in Mongolia.
The meat, either beef or mutton, is ground up or mixed with onion (or
garlic) salt and other spices. The cook rolls the dough into circles, then
places the meat inside the dough and folds the dough in half, creating a
flat half-circular pocket. The cook then closes the pockets by pressing
the edges together. A variety of Khuushuur has a round shape by
pressing the dough and mince together using the dough roller.
After making the pockets, the cook fries them in oil until the dough turns
a golden brown. The Khuushuur is then served hot, and can be eaten by
hand.
KHORKHOG
Khorkhog is a traditional Mongolian barbecue dish, and an authentic
example of Mongolian food habits. It is something of a specialty dish
that is offered to honored guests.
To make Khorkhog, Mongolians take sheepmeat (goat meat can be
substituted) and cut it into pieces of convenient size, leaving the bone.
Then the cook takes a collection of rocks, perhaps ten to twenty, each
approximately fist-sized, and heats the rocks in a fire. It can take up to
an hour to heat the rocks to a sufficient temperature. When the rocks are
hot enough, the rocks and the meat is placed in the chosen cooking
container. Metal milk jugs are a traditional choice, although any
container sturdy enough to hold the hot rocks will serve.
The cook adds other ingredients as desired (carrots, cabbage, potatoes)
to make a stew, and then adds salt and other spices. The ingredients
should be layered, with the vegetables on top. Finally the cook pours in a
sufficient quantity of water to create a steam bubble inside the jug,
which he then closes with a lid.
The heat of the stones and the steam will cook the meat inside the jug.
The cook can also put the jug on a fire or the stove if the stones are not
hot enough. The stones will turn black from the heat and the fat they
absorb from the sheep meat. The jug should remain covered while the
cook listens to and smells the meal to judge when it is ready. The stones
can take up to an hour and a half to sufficiently cook the meat. When
finished, the barbecued Khorkhog is ready to eat. The cook hands out
portions of meat along with the now cooled stones, which are said to
have beneficial properties.
BURMESE FOOD HABITS
The food habits of Burma (Myanmar) has been influenced by the
respective cusines of China, India, Thailand. However, in spite of this,
Burmese food habits has uniqe preparation techniques and distinct
flavors unlike any other. Different regions of Burma have different
variations of “standard” dishes. Fish and shrimp from rivers, lakes and
streams have traditionally been the main source of protein in a variety of
ways, fresh, salted whole or filleted, salted and dried, made into salty
paste, or fermented sour and pressed.
Beef and pork, although certainly not forbidden, are avoided by many
Buddhists and Muslims respectively. Vegetarian dishes are also
common, especially during the Buddhist lent, a three-month Rains
Retreat. During this time, only two meals (i.e. breakfast and lunch) are
consumed before midday to observe the fasting rules and abstinence
from meat is observed by many devout Buddhists.
White rice or Basmati rice is regarded as the main staple and is usually
served with curry.
Burmese food habits also contains a variety of salads centered on one
major ingredient, ranging from rice, noodles, and glass vermicelli, to
potato, ginger, tomato, kaffir lime, pickled tea, and fish paste. These
salads have become popular fast-foods in Burmese cities.
POPULAR DISHES
SHAN TOFU
Shan Tofu is made from yellow split peas and the Burmese version from
besan flour. The flour is mixed with water, turmeric, and a little salt and
heated, stirring constantly, until it reaches a creamy consistency. It is
then transferred into a tray and allowed to set. It is matte yellow in color,
jelly like but firm in consistency, and does not crumble when cut or
sliced. It may be eaten fresh as a salad or deep fried. It may also be
sliced and dried to make crackers for deep frying.
MOHINGA
Mohinga is rice vermicelli in fish soup and considered by many to be
national dish of Burma. It is readily available in most part of the country.
The main ingredients of Mohinga are chickpea flour and/or crushed
toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish
paste, fish sauce and catfish in a rich broth cooked and kept on the boil
in a cauldron. It is served with rice vermicelli, dressed and garnished
with fish sauce, a squeeze of lime, crisp fried onions, coriander, spring
onions, crushed dried chili, as optional extras, crispy fried fritters such
as split chickpeas, urad dal or gourd as well as boiled egg and fried fish
cake.
BAOZI
A Baozi, or simply known as bao or bau, is a type of steamed, filled bun
or bread-like item in various Chinese food habitss, as there is much
variation as to the fillings and the preparations. In its bun-like aspect it is
very similar to the traditional Chinese mantou. It can be filled with meat
and/or vegetarian fillings.
PALATA
Burmese style paratha with egg or mutton.
SAMUSA
Samusa, Burmese-style samosa with mutton and onions served with
fresh mint, green chili, onions and lime.
THEEZON CHIN YEI
Theezon chin yei, literally means vegetable all sort sour broth, with
drumstick, lady’s finger, egg plant, green beans, potato, onions, ginger,
dried chili, boiled egg, dried salted fish, fish paste and tamarind.
SIKHS FOOD HABITS
PUNJABI FOOD HABITS
Punjabi food habits can be non-vegetarian or completely vegetarian. It is
widely popular however there is some ignorance in Western Cultures
that Punjabi food habits is completely curry based. The level of spices
can vary from minimal to very prevalent.
One of the main features of Punjabi food habits is its diverse range of
dishes. Home cooked and restaurant Punjabi food habits can vary
significantly, with restaurant style using large amounts of clarified
butter, known locally as desi ghee, with liberal amounts of butter and
cream with home cooked concentrating on mainly upon wheat masalas
(spices) flavorings. Though wheat varieties form their staple food,
Punjabis do cook rice on special occasions. During winter a delicacy,
Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in
sugar cane juice.
Within the state itself, there are different preferences. People in the area
of Amritsar prefer stuffed parathas and milk products. In fact, the area is
well known for quality of its milk products. There are certain dishes
which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag
(Sarson Ka Saag).
The main masala in a Punjabi dish consists of onion, garlic and ginger.
Tandoori food is a Punjabi speciality especially for non-veg dishes.
BREAD PREPARATIONS
The Punjabi breads are generally flat breads, only a few varieties are
raised breads. The breads may be made of different types of flour and
can be made in various ways:
1. Baked in the tandoor like naan, tandoori roti, kulcha, lachha
paratha.
2. Dry baked on the tava (Indian griddle) like phulka or chapati,
jowar ki roti, baajre ki roti and the very famous make ki roti
(these are also smeared with ghee or white butter)
3. Shallow fried like paratha, aloo or mooli paratha.
4. Deep fried like puri and bhatoora (a fermented dough)
KULCHA
Kulcha is a typical Punjabi recipe, like any other ethnic food available in
its true style in the state of Punjab, India. Flour dough, mashed potatoes,
onion (optional) and lots of spices are rolled into a flat round bread and
baked in an earthen clay oven. After it is golden brown it is rubbed with
butter and then eaten with spicy cholay.
In Punjab, the northern part of India, Amritsari Kulcha is very famous
bread with chickpea curry. It is server with mint sauce, raw onion and
curd. Kulcha can be stuffed with cottage cheese, mashed potatoe, mixed
vegetables, etc. It is now famous with western countries.
PARATHA
Paratha is a flatbread that originated in the Indian subcontinent. It is
usually made with whole-wheat flour, pan fried in ghee/cooking oil, and
often stuffed with vegetables, especially boiled potatoes, radish or
cauliflower and/or panner (Indian cheese). A paratha (especially stuffed
one) could be eaten simply with a blob of butter spread on top but it is
best served with pickles and yoghurt, or thick spicy curries of meat and
vegetables. Some people prefer to roll up the paratha into a “pipe” and
eat it with tea, often dipping the paratha into the tea.
KEBAB
Kebab refers to a variety of barbecued/grilled/broiled meat dishes in
Middle Eastern, Central Asian and South Asian food habits. Kebabs
usually consists of lamb and beef. Though particular styles of kebab
have chicken or fish. Pork is never used for kebabs by Muslims or Jews
because of the religious prohibition on the meat, but is sometimes used
by non-Halal or non-Kosher sellers.
TANDOORI CHICKEN
Tandoori chicken is a chicken dish that originated in india. The chicken
is marinated in yogurt, and seasoned with tandoori masala. It is
traditionally moderately hot, but the heat is toned down to a “mild” taste
level in most Western nations. Cayenne pepper or red chilli powder, or
other spices give it the red colour. Higher amount of Turmeric produces
a yellow-orange color. In some modern versions red and yellow food
coloring is used instead and sometimes in addition to the tandoori spice
mixture (Tandoori masala). It is traditionally cooked at high
temperatures in an earthen oven (tandoor), but can also be prepared on a
traditional grill.
DAL MAKHANI
Dal Makhani is a delicacy from Punjab in India and is also known as
Maa Ki Dal. Pulses are a highly nutritious food group compromising
beans, peas and lentils. It is essentially filled with rich proteins and fiber.
Traditionally this dal was cooked slowly, for hours, on charcoal. This
gave it a creamier texture. Traditionally cooked in a Punjab house, it had
‘malai’ (thick creamy skin that forms on top of milk) or fresh butter
added to it. When cooked at home these days, more moderate amounts
of cream or butter are used.
When prepared in restaurants, it is cooked slowly on low heat and often
has a large amounts of cream and butter added, hence the ‘buttery’ taste.
Traditionally lentils and beans were generally soaked overnight or for at
least 8 hours and gently simmered on low heat along with ginger, garlic
and a few other spices (garam masala). These are then combined with a
tangy masala base which include onions, tomatoes (chopped or puree) or
dried mango powder or even pomegranate seeds.
Dollops of fresh cream and butter lend the rich finishing touch. It is also
garnished with finely chopped coriander leaves and fresh cream. It is a
sumptuous meal and a staple diet in Punjab and most of Northern Indian.
It is a very good source of energy and extremely healthy if cooked in
less oil/butter. It is often had with roti or rice.
JALEBI
Jalebi is a fried sweet made from maida flour, commonly prepared in
India, Pakistan, and Bangladesh. Jalebi is thought to have originated in
the north of India, probably in the state of Punjab.It is made by deep-
fried, syrup soaked batter and shaped into a large, chaotic pretzel shape.
Jalebis are bright orange or yellow in color, but are also available in
white.
It can be served dripping warm or cold. It has a somewhat chewy texture
with a crystallized sugary crunch. The sugars get partly fermented which
is thought to add flavor to the dish.
GULAB JAMUN
Gulab jamun (gool-aab jaa-mun) gulab jambu is a popular Indian,
Pakistani, and Bangladeshi sweet dish. It is made of a khoya, dough,
often including double cream and a little flour in sugar syrup flavored
with cardamom, rosewater or saffron. It is usually made with “essence of
rose”, but in the past rose petals was used.