Monday, May 30, 2011

Indian Delightfulness in Mongolia!

Something I wrote in early May, while still in Mongolia:

I just walked 30 min downtown, and then 30 min back home. Three teammates and I went to an Indian restaurant. The owner did a little cooking class for us and I had the absolute best Indian food ever consumed by my body for my meal tonight. I'm absolutely pleasantly stuffed with deliciousness!


The vegetables on display at the cooking demo table.


He demonstrated three dishes and we had all three dishes, some Indian bread, and Masala tea all for 18,000 Tugriks which is about $17. He spent 3 hours with us, teaching us the dishes. I thought we got a great deal, and what was really sweet is that one of our teammates has a friend in the U.S. who treated us to half the cost, so it essentially cost me less than $10 for a great class and meal.


Delicious spices which "make" Indian dishes truly Indian!



Our cooks and teachers: a Mongolian woman and the owner of the restaurant,
an Indian man.




Making a curdled milk/cheese product.  It is curdled with
vinegar (in his hand).
 


After the milk curdles, it is strained through a strainer so the curds stay in the strainer
 and the whey runs into the pot below.
 


More whey (liquid) is pressed out of the curds after it is wrapped in cheese cloth.
This is used in several of their dishes.  We had some with all the saucy meat and spices
 and it was outstanding!
 













I am thankful the Lord gave me tastebuds!

Tuesday, May 10, 2011

Khorkhog; a Cultural Education

This word is not a word with regular English sounds.  You almost need to "hear" it to really know how to say it.  But, let me try to explain, at least from how I hear it!  In the Mongolian language, there is the letter that looks like "X" which is a "hay".  It makes the English "hkh" sound.  And it's usually spelled with English letters as "kh".  For a truly English accent, you can just call it "horhog", but that's not quite how the Mongolian language pronounces it.

Now, onto what I found on the internet--
A recipe for Khorkhog so you can make it in your own backyard!

Ingredients:


• 1 Lamb (cut into small pieces still on the bone)

The lamb who became our meat minutes later!

• 1 basket of Onions (chopped coarsely)

• Salt (to taste)

• Pepper (to taste)

• Water
How to make Khorkhog:

• Heat lots of stones on fire until they are thoroughly hot, say for about an hour.

• Combine the lamb pieces and onions together.

• Season them with salt and pepper.

• Fill a large cooking container, alternating layers of lamb mixture and hot stones.

• Add sufficient water to fill the container.

• Cover the container with a lid and place it on the stove.  The lid can be tightened down sometimes as a pressure cooker is.

• Let the mixture cook for several hours.

• Remove the lid and check whether the meat is done or not.

• Remove the stones and scoop out the meat mixture.

• Serve hot.
Suggestions:

Serve khorkhog with rice and steamed vegetables.


Our Khorkhog--Note the black, smooth stones which were part of the heating/cooking process.

Pam's note: make sure your guests (especially the men) are served a hot rock, which they toss back and forth between their hands to give healthy properties to their bodies. Kevin did this and had very red hands afterwards...almost a bit too hot....just shy of getting a blister.

*********************
And now, a word from Wikipedia, the free encyclopedia
 
Khorkhog (Mongolian language: Xopxoг) is a traditional Mongolian barbecue dish, and an authentic example of Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.
To make khorkhog, Mongolians take lamb (goat meat can be substituted) and cut it into pieces of convenient size, leaving the bone. Then the cook puts ten to twenty fist-sized rocks in a fire. When the rocks are hot enough, the rocks and the meat are placed in the chosen cooking container. Metal milk jugs are a traditional choice, although any container sturdy enough to hold the hot rocks will serve.
The cook adds other ingredients as desired (carrots, cabbage, potatoes) to make a stew, then adds salt and other spices. The ingredients should be layered, with the vegetables on top.  Finally the cook pours in a sufficient quantity of water to create a steam bubble inside the jug, which he then closes with a lid.
The heat of the stones and the steam will cook the meat inside the jug. The cook can also put the jug on a fire or the stove if the stones are not hot enough. The stones will turn black from the heat and the fat they absorb from the lamb. The jug should remain covered while the cook listens to and smells the meal to judge when it is ready. The stones can take up to an hour and a half to cook the meat sufficiently. When finished, the barbecued khorkhog is ready to eat.

(Pam's note: Don't let the word "barbecue" fool you!  There is nothing in this dish which even slightly resembles what I know as BBQ sauce.  No sauce at all.  Plain, salt and peppered lamb meat with veggies.  This is NOT Famous Dave's BBQ!)


Odsaiken proudly holds the large container of all the "innards" which were
cooked separately.  This includes the liver, other organs, and "blood sausage" which is the
blood of the sheep poured into the sheep intestine and boiled.  Okay, I just lost my appetite!
 The cook hands out portions of meat along with the now cooled (Pam's note: well, cooler than originally!) stones, which are said to have beneficial properties.  Diners usually eat khorkhog with their fingers, although one can use a knife to slice the meat off the bone.

Khorkhog is a popular dish in the Mongolian countryside, but usually is not served in restaurants.

And, now, back to Pam....

And, yes, we were in the Mongolian countryside.  We drove for an hour to get out away from the smog, horn honking, and regular "real" roads of the city, and enjoy the beautiful countryside with mountains, rocks, and, of course, khorkhog!  It was a chilly day, but not uncomfortable.  As you can see from these pictures, we had a wonderful walk up the nearby mountain/hill and enjoyed the ger camp immensely!



Note the two children climbing the rock.  This gives you a sense of how large this rock formation is!


Isn't the sky just beautiful?!  We hiked up this hill and could see for miles.  How refreshing to look out on God's creation!


 Warning: if you have a strong stomach, you may want to read the post below which includes the actual death sentence and butchering of the sheep.  If blood and death of an animal bothers you, please don't read through and look at the pictures!  I was squeamish as I watched the whole process, but made myself watch this Mongolian tradition, knowing I might not ever get to see it again.  Even looking at the pictures makes me have those feelings come back all over again!  I will post this warning again at the beginning of the next post to alert readers.

Khorkhog From Start to Finish in Pictures

Warning: if you have a strong stomach, you may want to read the post below which includes the actual death sentence and butchering of the sheep.  If blood and death of an animal bothers you, please don't read through and look at the pictures!  I was squeamish as I watched the whole process, but made myself watch this Mongolian tradition, knowing I might not ever get to see it again.  Even looking at the pictures makes me feel a little "whoozy"!  So, be forewarned...and read on if you're just extremely curious!

To begin with....our organization's team went out to a nice ger camp.  If you don't know what a ger is, look it up online.  If you've been reading my blog all along, you know.  "Ger" is the Mongolian word for our Americanized word "Yurt".  "Ger" rhymes with "hair".  This camp will hopefully be the location for our August orientation/training, as well.


In August, we will have the choice of staying in these gers, or
a rustic hotel on the grounds.


The ger camp from the top of the hill.  Take notice of the distant hills.
What a refreshing change from the high buildings in the city with all the honking horns and spitting pedestrians!




Here we are, refreshed after a day in the countryside!  We couldn't resist posing
in front of one of these neat little ger homes.  Many people in the countryside live in homes
such as these year around.  There are even gers in the city, and some of our friends and
students live in gers.

To ease into this process...I'll show you the cute picture of the sheep.  Of course, this only makes the
process more difficult, because you get attached to a dear little face.  This is the "start" of the
khorkhog process...a fattened sheep.

This is the master of our khorkhog butchering.  He untied the sheep, marched him over to this tarp on the ground,
and had him laid out on his back all within about 10 seconds (too fast for me to capture a picture!).  The lamb was truly
a picture of a quiet lamb, being led to slaughter.  I was amazed that there wasn't a noise from the sheep.  He
willingly let the master slice his stomach open.  Here, as he lies on his back, still alive, the master takes a very sharp knife, makes a slit down the middle of the stomach, reaches in to snap off an artery, and the sheep slowly bleeds to death, bleeding into his inner cavity.  You will see a picture later where the blood is scooped out of the cavity.  The sheep was dead in about a minute, with some reflexes of his legs for a few minutes after that.

Minutes after the artery has been snapped, the sheep lies still.  I believe the butcher is waiting for the blood to drain into the cavity during this time.

Cutting off the legs.

Beginning the skinning process.  The sheep in sheep's clothing!

And the skinning continues.

One side of the hide or pelt has been taken off.

The legs which were taken off a few photos back.

Now it's time to take the organs, stomach, and intestines out.  This was one of the "yukkiest" parts for me!

Scooping blood from the body cavity.  This whole process kept the blood inside the body cavity and inside cups and kettles.  No blood was spilled on the tarp or the ground.  This is all an important part of the process for them.

The stomach full of grass which the sheep had consumed is in the front left part of the photo.

As the sheep meat (mutton), carrots, potatoes, onions, and cabbage all stewed together with the hot rocks,
we all took walks and visited together.  Kevin and I took a hike up this hill and came upon this ovoo, a spiritual tribute
which can be found all over Mongolia.  It is tied to spiritism, superstitions, and worship which isn't connected to the Lamb of God who takes away the sin of the world. 

Here's Kevin with his portion of mutton and vegetables.  We are inside a traditional ger.  Gers are ALWAYS
orange inside.  I asked our Mongolian friend (who also has helped us learn some language), if anyone ever decides
to paint the inside of their ger a different color.  She hesitated, thought, and then laughed.  That would be strange...almost against all the rules!
 From this day, which was three days after Easter, I thought of the Lamb of God...who willingly gave His life for me.  I enjoyed my teammates in the great outdoors.  I was rejuvenated in my love for my husband as we had some time hiking in the hills.  What a great day!

Sunday, May 1, 2011

What is a "Culture Day"?

In schools across America, they might experience a "Culture Day".  This usually means they go to an opera, museum, or dance presentation to experience their culture on a field trip.  It might mean that each student dresses up to represent a different culture.  They might bring food from their original ethnicity for others to try.

In our present situation, when we say, "I've had a Culture Day," that doesn't always mean a good thing.  It usually means, "I've been irritated by the culture and I'm trying to become non-irritated."  Sometimes it can mean, "Wow, I learned something valuable about the culture."  So, here's a few recent "Culture Days".  Fortunately, it takes several of these items to pile up into one day now for me to feel like I've had a truly bad "Culture Day".

-I don't realize how easy it is for me to pass money to a vendor with my left hand (oops!  Bad!) or to put the money in between my pointer and middle finger to hand it over (another "bad").  It is similar to "giving someone the finger" in the U.S.  Granted, I don't even notice when I handle money "improperly" sometimes, but I'm sure the vendor ALWAYS notices, right?  Would we not ALWAYS notice if someone walked by giving us the finger?  So, I'm trying to be more cautious and conscious of this.  However, I've been alerted twice in the past week by a teammate that I did each of those things.  Ergggh!

-When walking through the crowded market, it's totally normal to have someone slide their hand into the middle of my back if they want to get through.  They do this to everyone.  Words are not used.  And, culturally, I'm used to saying, "Excuse me," but that's not necessary here.  Sometimes, I say "Ochleray" ("sorry") to signify...."sorry, I need to get through" and that seems to be okay.  I'm still trying to figure out if that's a crazy word to use in that scenario, but for now, it seems to work.  I also, quite often, press my hand gently into someone's back to move through some congestion.  I feel so smug when I get it done successfully.  I hope I don't forget this summer and do this in Walmart!

-Taxi drivers.  Ahhhh, they are a culture of their own.  I have so many taxi driver stories.  A recent "bad" culture day about a month ago included TWO taxi drivers on the negative side and a third one who made up for the other two.  All in one day.  I was in a hurry to get to a school.  I was late, and caught a taxi.  He drove for about a kilometer, and then informed me that we'd be stopping for some benzine (gas).  What!?!  The question in my mind was, "Why in the world did you pick up a customer if you need to get gas?  Get the gas FIRST, then pick up customers."  Ahh, but that is not their thinking.  Their thinking is, "Catch the money while it presents itself, and infringe on the customer's time to sit and wait to get gas."  After all, it is totally acceptable to be late in Mongolia.  But, I'm American, and it's very hard to set aside my American mindset.  I called the director of the school to tell her I'd be late and asked her if I should get out of this taxi and get another one.  "Oh, don't worry...just get here when you can!" was her reply.  So, the knot left my stomach. 

After school was finished, I caught a second taxi.  He decided to run an errand with me in the car, too!  What?  Two in one day?!  He drove to his apartment a few blocks away to go get his coat.  Again, the question in my mind: "Why pick up a customer BEFORE your errand?  Go get your coat and THEN get a customer.  I could be on my merry way in another taxi rather than waiting in front of this apartment building."  Before he got out of the car, I pointed to my watch and said, "Hoyer minute (2 minutes)."  He shook his head.  Several minutes later, I was still waiting, and I got out of the taxi and caught a different one. 

This third taxi driver was a breath of fresh air.  He had a 10 year old daughter in the back seat, and he chatted away with me in Mongolian and English as we each asked and answered questions in each other's languages.  It was actually fun and soothed my seething irritation. 

-Another cultural experience: many areas of town do not have drainage.  Usually this is no problem because of our low precipitation.  When we get snow in the winter, it's snow flurries.  Maybe twice this past winter was it enough to actually remove with shovels; it is usually removed with little brooms.  It is too cold to precipitate very often, and we are in a desert-type land.  However, spring has come, and we had two days of rain (and not even torrential rain), and now there are little lakes around town.  Out by the school I work at, there's a lake on the road.  So, one must be careful how one walks around town.  I have been splashed by passing cars as I travel by foot.  A teammate shared yesterday how she had to walk on a cement structure to get through a flooded area, and how humurous it was that there was quite a line of people gathering to walk across that area (I'm assuming one way, so there had to be a "taking turns" situation...which is another whole story).

-Okay...taking turns: Kevin and I were at a phone store, getting our service extended so we don't lose our phone numbers over the summer while we're in the U.S.  Fortunately, we found a man who knew some English, and I told him what I knew we wanted in Mongolian (and he laughed at my pronunciation...another cultural irritation since I don't laugh at their English pronunciations which are incorrect!).  However, during our transaction, at least three people came up, butted in line, and asked this man questions.  Finally, I put my hand out and said, "Ogweeeee! (NO!)" and pointed to the man helping us and then me as if to say, "Can't you see, we are doing this transaction...don't interrupt him any more."  The man who was interrupting backed away.  Again, I felt satisfied that I had confronted the culture just a teensy bit and been able to take care of a need.  I can understand that there is interrupting here and line cutting all the time; but sometimes I have just had enough of it.  That was one time.  I tolerate line cutting all the time.  I also have learned how to graciously assert myself since it's considered the culturally appropriate thing to do.

-"Thank you" is not needed.  But I do it all the time.  Every time I leave a taxi, I say it.  Every single purchase, I say "Byerkthlaa" ('thank you') and smile.  I get a smile back almost every time.  As I watch the Mongolians, it is very normal to make a purchase, hand over the money, and walk away.  No thank you's needed.  That is one thing that I think speaks to the Mongolians.  I want them to know I appreciate their help.  I have some "regular" vendors now at the market.  They greet me when I walk down their row.  We wave and exchange greetings, "Sain Bain Ooo (Hi! How are you!)."  "Byertay (Goodbye)."  And, of course, my "thank you's."  One day I was fumbling with all my bags (remember, I'm shopping with NO shopping cart, and can only buy what I/we can carry home on any one trip); one of my favorite fruit ladies, came around her vending area and held some bags and helped stuff items into my backpack.  What a sweety.  So, some culture days are satisfying. 

But, it's all unique.  It strains my brain many times.  I often get a knot in my stomach when things go against my expectations.  It is something I must give up.  It is a sacrifice of love for my Mongolian friends whom I'm here for.  All of this forces me to remember that I have been bought with a price and I am not my own. 

I share this about culture, because my next post will be about a relaxing cultural day.  Boy, did we need it!  Countryside...here we come!  My goal is to post it within three days...so check back for some great pictures and a narrative of our day in the country, away from the hustle and bustle of the city!