The Mongolian Grill

The Mongolian Grill is a breeze to prepare. Purchase the ingredients fresh, cut them up in prescribed or desired pieces and lay them out in complimentary containers on a buffet table. Mix the sauces and get your griddles or pans, or ideally, the teppanyaki grill, out and you're ready in a jiffy. The guests help themselves from the selection of meats, seafoods, veggies and sauces... hot, sweet or spicy. They can stir-fry their own mixture themselves; or you may designate a maid or waiter to cook the dishes for them. The choice of vegetables and meats is flexible, depending on how much you are prepared to spend.

The key to the Mongolian buffet is the freshness of the ingredients so prepare them last and keep them refrigerated until everyone is ready to eat. You can prepare the sauces in advance however; the rice too. A fruit platter for dessert is all it takes to complete the meal.

CAUTION: have as may bowls and plates as you can make available to your guest; and DO NOT put the cooked food on the plate or bowl where you've put raw ingredients. This could be a source of food poisoning.

The idea is for each guest to help him/herself from a selection of ingredients in a bowl and stir-fry the combination all at once on a hot grill.

Three or more vegetable choices (Allot approximately 100 g. vegetable combinations per person)

• Cabbage, cut into 1/2 inch thick slices
• Baguio pechay, cut into 1/2 inch thick slices
• Kangkong leaves
• Broccoli florets
• Carrots, cut into julienne strips
• Turnips, cut into julienne strips
• Red and green bell peppers, cut into julienne strips
• Sayote, cut into julienne strips
• Chicharo, sliced in half
• Leeks, sliced thinly, diagonally
• Long-stemmed tounge

Must Haves (Vegetables)

Minced spring onions, celery stalks, ginger, garlic, finger chili (sili habe); Toasted, ground; sesame seeds

Choice of three or more meats and seafoods (Allot about 150 g. of meat/seafood combination per person)

• Pork, sukiyaki cut and cut into 1"x3" strips
• Beef sirloin, sukiyaki cut and cut into 1"x3" strips
• Chicken breast fillet, cut into 1"x3" strips
• Fish fillet (e.g. lapu-lapu), cut into cubes
• Medium shrimps, peeled and deveined
• Squid rings
• Chicken liver, cut into strips
• Squid balls, cut in half
• Fishballs, cut in half
• Choice of Rice-Noodles Combination Sotanghon, soaked and drained or,
• Fresh miki noodles, blanched and drained, with
• Cooked rice

Sauces (Allot 1/4 cup per person)

Chili Sauce

Combine:

• 1/3 cup MAGGI Chili Sauce
• 1 MAGGI Pork Broth Cube, dissolved in
• 1 cup hot water
• 1/3 cup rice wine
• 2 tablespoon MAGGI Savor, Chili Flavor

Makes 1-2/3 cups

Teriyaki Sauce

Combine:

• 1/2 cup soy sauce
• 1-1/2 cups of water
• 2 tablespoons grated ginger
• 1/3 cup brown sugar

Makes 2-1/2 cups

Mongolian Sauce

Makes 2 cups

Combine and mix thoroughly:

• 1/3 cup MAGGI Oyster Sauce
• 1 cup water
• 1/3 cup rice wine
• 3 tablespoons MAGGI Savor, Chili Flavor

Saté Sauce

Combine and mix thoroughly:

• 1/3 cup peanut butter
• 1 cup water
• 3 tablespoons MAGGI Savor

Makes 1-2/3 cups

To serve: Place ingredients in separate serving dishes and arrange on buffet table. Set griddle pans and teppanyaki grill at the end of the table. Guest will fill up their bowls with their choice of vegetables, meats and sauces and cook them together in hot teppanyaki grill or individual skillet or work.

Tags: Mongolian Grill, Meat Grill, Vegetables Grill, Grill, Vegetables, Sauces, Sate, Seafoods