Sunday April 23 2017

Mongolian grill


By A.Kadumukasa Kironde II

Six servings
2 cups thinly sliced onions
4 tbsp crushed garlic
4 tbsp crushed ginger
12 medium tomato slices, ½ inch thick
4 chopped chilies or more according to your taste
2 bunches of watercress, trimmed
3 leeks, trimmed, cut into quarters, washed well and dried
500 g trimmed sirloin or beef filet, cut into thin slices
500 g lean pork or chicken slices cut into thin slices
1 cup soy sauce
½ cup vinegar (optional)
1 cup vegetable oil
Beef fat


1 Arrange the vegetables and the slices of meat symmetrically on one or more large platters and pour the soy sauce and oil into separate dishes.

2 Heat charcoal in jiko or other grill such as the type that they sell in Game or Shoprite. The charcoal should become white hot and the ashes begin to form.
Place the grill about five inches above the source of the heat and when it is hot, rub it with beef fat.

3 Dip bite seized portions of vegetables or meat into oil or soy sauce and place on the hot grill. Cook to the desired degree of doneness and serve while hot. Traditionally, guests cook and serve themselves.