History and origin
Mongolian cuisine is originated from Mongolia, a country that shares borders with China and Russia. Mongolian cuisine, though it has its own unique identity, is a cuisine that has been influenced by the Chinese and Russian cuisine. It is largely based on meat, dairy products and animal fats. Mongolian cooking was first introduced in China in the 13th century. The Mongolian way of cooking is quite simple and usually consists of mutton or beef cut into thin slices and quickly roasted on the grill. Later the addition of fresh vegetables and spices was innovated by the Chinese.
The standard dishes in Mongolian cuisine include dumplings filled with meat which is commonly known as buzz, or other kinds of dumpling that are deep-fried in mutton fat known as khuushuur. Noodle soups and dishes that combine meat with rice or fresh noodles into stews are also common dishes in Mongolian cuisine.
The most popular Mongolian BBQ, knorkhog is a lamb which is cooked inside a pot over an open fire with carrots, onions, potatoes among other vegetables. Typically, we select a variety of raw ingredients from a display of thinly sliced meats and vegetables. The bowl of ingredients is handed to the chef who adds your choice of our special homemade sauces, then transfers them to the grill !
Another popular Mongolian dish known as guriltaishul is basically mutton soup served with veggies and noodles.
Budaataikhuurga is a Mongolian rice dish containing cooked with shredded lamb or beef, onions, cabbage, carrots and bell pepper.
Pad thai is a rice noodle dish commonly stir fried with eggs, tofu and then flavoured with fish sauce, dried shrimp, garlic, red chillies. It may also contain fresh shrimp, crab, squid, chickenor other animal products.
Mongolian beef is made of sliced beef stir fried with vegetables and sauces. This dish is typically served over steamed rice and if often not spicy.
Chicken Teriyaki is a japanese dish of grilled or broiled slices of meat that have been soaked in a mixture of soy sauce, sugar or honey, garlic, ginger among other ingredients. A Teri refers to the lacquered sheen that teriyaki sauce develops on the surface of the chicken and yaki means grilled. Almost any cut of chicken can be used, but chicken teriyaki is usually best prepared with the leg meat.
Butter chicken, a popular dish originating from India of chicken in a mildly spiced tomato sauce. The spices may include cloves, cumin, cardamom, coriander and cinnamon.
Everything green as the name suggests consists of all green bell peppers, spinach, edamame, asian slaw & broccoli served with tofu and hot sauces.
Seafood medley is a mixture of shrimp with sweet bell peppers, green bell peppers & jalapenos and a pinch of Savory bacon sauce.
At Mongolian Village Grill West we take pride in providing the highest quality market fresh produce, unique ingredients, and the best homemade sauces!