Posted by: armedbear1746 | April 4, 2010

Recent Mongolian Twists

We’ve a new local Mongolian joint in town called “HuHot Mongolian Grill”.   You have your standard mongolian fair but the twist is with the sauces.  There are about 20 different sauces and mixing some of them produces GREAT altered flavors!   After several small dishes of different sauces, I did some mixing of their 3 ladles of their Thai Peanut Sauce with 2 ladles of their Coconut Curry Sauce.   and EUREKA!!!

so long story short, I wanted to recreate this dish on my grill for a future Grill Party.

1 can (typical size)      Coconut Milk

3/4 can (tuna sized)   Red Curry paste  (see Blog Authors Note #1)

1/2 cup                            Peanut Butter (I like creamy peanut butter)

1/3 cup                            Low sodium Soy Sauce

2 cloves                           Garlic (minced)

Juice of 3 Limes

Mix all ingredients in a bowl and pour over sliced beef to marinate for 24 hours.

Remove beef from fridge and skewer with 2 skewers for ease of turning and GRILL!   Enjoy this trip to somewhere between India and Thailand

Blog Authors Note #1: I wasn’t exactly sure what curry was supposed to taste like, but my local asian market had about 10 different kinds to choose from.  After careful study of the ingredient listings, I chose a red can (can’t remember the exact curry title) that had garlic, chili peppers, and shallots as it’s main ingredients.

Blog Authors Note #2: If anybody from HuHot’s Corporate Office is reading this (let me get out my soapbox):

I think that your sauces do a decent job of spanning the east asian world (Japan, China, Thailand, India, Mongolia), but I think you are leaving out some BIG contributors such as Korean BBQ (Kalbi Jim and Bulgogi type sauces).   Korean BBQ’d Short Ribs have FANTASTIC flavor!   Just a suggestion.


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