INGREDIENTS

INSTRUCTIONS

I picked up a nice little Mongolian fire pot at a sale this weekend.
That makes two that I have now.  The other is a highly polished brass
museum piece that I never use for cooking because it's such a hassle
to clean up. This one is smaller and, with the exterior parts being
made of a matte finish aluminum, much easier to keep clean.  This is
the kind you'd see in a Chinese or Japanese place and is just the
right size for two to four diners.  This one also has a neato
adjustable grate to control the heat.  I found this recipe stuffed
inside the pot.  It was hand-typed.  The  amounts called for in it
would be too much for the little pot I found  it in, but is sounds
quite good and is probably authentic.  You  generally don't find Nam
Yuey (red bean curd cheese) called for in  Westernized recipes.  The
pot is a neat touch, but this can be made  just as effectively in a
fondue pot or in a sauce pan on a tabletop  burner++in anything that
gets the broth hot enough to cook the  ingredients.  Freeze lamb for 2
or 3 hours for ease in slicing.  Cut against the  grain into paper thin
slices.  Then cut slices into 2 x 2 inch  pieces. Cover cellophane
noodles with 1 cup warm water and soak for  30 minutes. Drain and cut
into 6 inch lengths.  Wash spinach leaves  under cold running water and
pat dry with paper towel.  Arrange on  platter along with noodles. Trim
greens and root ends of the cabbage.  Separate into stalks and wash
thoroughly.  Cut each stalk into small  pieces and drop into pot of
boiling water.  Take out in 2 minutes,  dry and place with spinach and
noodles. Combine soy sauce,  sesame-seed oil, sherry, brown sugar,
peanut butter pepper and bean  curd.  Mix thoroughly, then take 1
tablespoon of the sauce and put  into each of 4 bowls.  Reserve the
rest and place in small bowl.  Preheat your broiler to its highest
point.  Place 8 to 10 charcoal  briquettes side by side in baking pan
lined with heavy aluminum foil  and place under broiler.  Heat for 10
to 15 minutes until white ash  forms on briquettes.  Transfer to funnel
of cook pot with tongs.  Put  fireproof (asbestos) mat on table and
place cook pot on it.  Bring  chicken broth to a boil then pour it into
the cook pot.  Give each  person a plate of lamb and a soup bowl.  Drop
the scallions, garlic,  ginger, and parsley into the boiling stock.
Each person cooks own  lamb with fondue fork and then dips it into
sauce in soup bowl. Extra  sauce is also placed on table.  When the
lamb has been used, ladle a little of the remaining stock  into each
bowl.  Add the noodles and vegetables in the remaining  stock in the
cook pot, for a minute or two then ladle with broth into  bowls as
another course.  Makes 4 servings.  Source++Hand typed recipe stuffed
inside Mongolian fire pot.  Posted by Stephen Ceideberg; March 9 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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