Sunday, December 12, 2010

Griddle Warriors

Wondering what these 2 guys are doing? Well, they're doing a mongo magic!! I call them the griddle warriors.
Photo was taken when we went to eat at a Mongolian Grill & BBQ. They're cooking my  food!
Mongolian barbecue is a stir fried dish that was developed in Taiwanese restaurants in the 1970s. Meat and vegetables are cooked in large, round, solid iron griddles at temperatures of up to 300°C. Typically, diners choose various ingredients from a buffet of thinly sliced raw meats (beef, pork, lamb, turkey, chicken, shrimp) and vegetables (cabbage, tofu, sliced onion, cilantro, broccoli, and mushrooms) and assemble them in a large bowl or on a plate. These ingredients are given to the griddle operator who adds the diner's choice of sauce and transfers them to one section of the hot griddle. Oil and sometimes water may be added to ease cooking, and the ingredients are stirred occasionally.
photo not mine.
The ample size of the Mongolian barbecue griddle allows for several diners' food to be cooked simultaneously on different parts of the griddle. In many restaurants (primarily buffets) one dish will be cooked at a time, the operator walking around the outside of the grill once or twice moving the food while walking. When cooking is complete, the finished dish is scooped into a bowl and handed to the diner.

5 diner's comment:

Lulu Post said...

yumm! kadako ba sa ilang griddle hehehe

Verna Luga said...

wow... wa pa man mi nakaon ug ing-ana na style sa resto Dhemz.. kato lang shabo-shabo kanang ikaw magluto sa imung food sa lamesa.. hay way lami kung naay mga bata kay mag-ilog sa luwag... samok kaayo.. nyahahaha.. agi ko..

Chubskulit Rose said...

One of the things that John misses in Guam hehehe.

Unknown said...

aguy dili ko mabuhi anang fresh vegies. mga kunfu or mung Gu master d i na sila waaaaa

eden said...

karon pa ko kita ug griddle.thanks for this post.