Making Mongolian Food

I had been craving Mongolia food especially Tsuivan (which is a noodle, vegi and meat dish). We had been wanting to make it for a while but Pearl has never had time. But this Saturday she didn’t have to work so she and cousins made it for Sunday lunch. It takes a long time to make because everything is hand made. I oversaw everything because that’s all I can do right now.:)

First you make the dough. It is only flour, water and salt. It makes a pretty stiff dough.

You let the dough sit for at least 20 minutes but we left it for a couple hours. The dough becomes extremely smooth after resting.

You divide the dough and roll it out as thin as you can. The thinner the better. Then you oil and salt it and roll it up. Last time we were in Mongolia (which was last year) I brought home a 3 layered steamer. So you steam the noodles for 20 minutes.

This is how it should look after they are cooked.

Tasha and Candace came to help Pearl out with cutting the noodles and vegetables.

You have to cut the noodles very finely so in all this process of just the noodle making takes several hours.

All the ingredients…. noodles, thinly chunked beef, carrots, cabbage, onion and garlic and the seasonings (from Mongolia).

First you fry the meat in oil for a bit, add the vegetables and mix well. Add the seasonings and water then pour all the noodles on top. Cover and cook for 20 minutes on low. Uncover and pour a bit of oil all over the noodles and then stir. The best stuff in the world!:)

The finished product! So yummy.

The bowls we drink our milk tea in. Milk tea is a black tea with salt and milk.