Glossary M
The food glossary +++ Popular Articles: 'Manchatti / Meenchatti / Manchatty', 'My Blog - Glorious Life and Food', 'Matamis na Bao'
Milk film which is also known as Milk leather refers to one of Mongolia's dairy products. To make this Milk film, people heat fresh milk in a pot at low temperatures stirring it until it foams. Then they cool it and a layer of cream coagulates on top. This layer is removed as a film or skin and air-dried in a well ventilated place. The process is similar to how the Han people make bean curd sticks.
Milk tea refers to one of Mongolia's dairy products.Milk tea is also referred to as Mongolian Tea. It is the most important beverage used by Mongolians and their shepherds. To make Milk tea, brick tea is crushed into pieces then boiled for three (3) minutes with water. While boiling, it is constantly stirred. Fresh milk is slowly added to this tea in proportions of one part milk to three to six parts water. A little salt is sometimes added.
Milk tea can be served with some fried millet in it.
Milk tofu refers to one of Mongolia's dairy products. This food item can be made from either raw or cooked milk. To make raw Milk tofu, Mongolians put the milk in a warm area until it ferments. A ladle is used to stir it occasionally until coagulated and forms a Tofu-like texture. They then transfer the contents to a mold or a sack to drain off the liquid and then let it air dry.
To make cooked Milk tofu, the liquid from making the white butter or the liquid from making Milk film is fermented, coagulated, and filtered through a cheesecloth sack. The coagulated milk is heated while stirring it until it becomes thick. It is then placed in a cloth sack pressing the yellow liquid out. The remaining solids are placed in a wooden mold, square or rectangular shaped, and left to air dry.
The Mongolians consider the best Milk tofu to be white. This product is usually air-dried for storage to prevent molding.
Dried Milk tofu is used for milk tea and it is also used by shepherds and long distance travelers.
Milk wine refers to one of Mongolia's dairy products This beverage is made with any type of milk, the most valuable and famous made from horse milk. To make Milk wine, the Mongolians use raw milk put into a wooden barrel or porcelain jar. There it is allowed to ferment and separate itself from the fat. This fermented milk without its top layer of fat is transferred to a pot equipped with a distillation devise. This is usually a bucket of cold water placed above two brick jars covered and insulated with towels The heat under the pot is kept at a high temperature, the evaporated alcohol condensing underneath the cold water bucket where it drips into the prepared brick jars.
The most expensive Horse Milk wine is fermented and distilled six times. It tastes sour, sweet, and slightly bitter all at the same time.
Milkfish, scientifically known as Chanos chanos, is a species of fish that holds a special place in the culinary traditions of many countries, particularly in Southeast Asia and the Pacific. This article delves into the world of milkfish, exploring its various culinary uses, potential risks, and historical significance. We will also provide a popular milkfish recipe that highlights its delicious flavor and versatility, along with a brief overview of legal considerations. Additionally, we'll touch upon some similar fish species commonly enjoyed in cuisines around the world.
Mille-Foglia refers to an Italian cake made from layers of light filo pastry, chocolate, and vanilla creams, and topped with strawberries. In some regions of Italy, it is a custome to serve Mille-Foglia during weddings.