dishes i cooked

cooking in mongolia is quite exciting and challenging. very limited variety of vegetables - not much local crops and mostly are imported from nearby china. meat products consist of mutton, beef, chicken and pork. tofu - fresh and dried is available. the local mushroom has a good texture and flavor but once winter is around, it only becomes available in dried form. seasonings and herbs come from abroad too - korea, japan, china and some european and south american countries.

fruits - apples, pears, grapes, bananas, plums among others, are imported as well.dairy products available are milk, yogurt, cheese (local and imported ones), dried yogurt and butter.

here are some of what i made out of what was in the market and groceries...

philippine 'ginisang munggo'

(steamed rice with sauteed mung beans)

dried tofu cut into strips, with green beans

fried tofu, sauteed with red onions and yellow tomatoes, seasoned with fish dashi

fried rice with egg and pork strips, on a bed of dried korean seaweeds