My host Mom received an honorary award for her service as a librarian and decided to celebrate with a trip to a resort on the outskirts of the city. What better way to celebrate than a combination of friends, vodka, and horhog (Mongolian barbecue and not the Taiwanese kind!).
Monkejargal the day before her celebration
The first of many a toast being given by Tsevendorj (My host father)
The making of horhog:
+ One sheep
+ A few onions
+ Red-hot rocks and time
Salt to taste
Add a few rocks to cook the meat
A steamy process
A couple hours of pressure cooking and its ready to open.
The still fiery hot rocks are used to warm the hands and placed on ailing points on the body.
The finished product. Delicious!
One sheep down and countless songs sung, it was time to head home.
Love it!!!
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