Food & Wine

While the experiment of going through cool books with the kids turned out to be less than successful, doing it solo turned out better results - for my wife and me (the kids refrained).

The dish is called Mongolian tenderloin. One needs to work with locally available ingredients and eating horse meat is frowned upon here 🤷🏻‍♂️

The recipe is simple - prepare rice to have ready for when you’re done with the meat. As for the latter, cut the tenderloin into half inch sized cubes, coat with a thin layer of cornstarch, fry to almost done and remove and let rest for a moment. Use the same skillet to add ginger and garlic, fry for half a minute, add soy sauce, brown sugar and some water and bring to a simmer. Add in the pork and wait for the sauce to thicken. Voila!

For the full Mongolian experience put something from ‘The Hu’ (if you’re into Mongolian music the must have) on the stereo and enjoy the meal 🥘😋 Or if you like your Mongolian music not to remind you of a horse sortie M-Pop is a suitable, milder alternative (Wasabies for instance) 😁🇲🇳 

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