Reply Delete. Dec 5, 2013 - Serves 8 An Arab influenced dish brought along the Silk Road, Paomo is said to be the dish that made Xi'an a jewel in the Chinese culinary world. You put the broken bread into a bowl, which is returned to the kitchen. Yang Rou Pao Mo recipe, Xi'an Chinese lamb noodle stew with torn bread Yang means sheep, rou is meat, mo is the unleavened bread and pao is like to steep or soak. You are given the whole bread at the table, and you have to break it up yourself into small pieces. It also explains why I’ve not been tempted thus far, despite my enduring curiosity about Chinese food. The bread used is a hard, unleaved flat bread. This Muslim-inspired dish means 'lamb-soaked bread'. Start the lamb boiling in water first then start making the mo as the lamb needs a lot of time. To say this semi-congealed bread and lamb slop bears an uncanny resemblance to that other classic – a dog’s breakfast – is not without substance. This recipe isn't that labour intensive but it does take time. This is very interesting. Strain and discard bones and vegetables, then return broth to saucepan, adding water if necessary to make 8 cups. This is a delicious soupy noodle/mutton stew with broken … It gets its name 'mo' derived from the Arabic turml (unleavened bread) and is the most popular food in the city. Some of the countries we currently cover are Burma, Cambodia, China, Hong Kong, Indonesia, Japan, Laos, Macau, Malaysia, Singapore, Thailand and Vietnam. Place bones, onions, garlic, hot pepper and ginger in a large saucepan, then cover to 2 inches above bones with water and bring to boil. This is a delicious soupy noodle/mutton stew with broken up bread bits and rich meat, usually eaten with sweet/salty pickled garlic which is actually divine. ThingsAsian is an Asia travel website with stories contributed by a worldwide community. This comment has been removed by a blog administrator. Yang Rou Pao Mo is a striking exception. thanks for that. Rou Jia Mo: Recipe Instructions Keep the pork belly whole, or cut it into large, 4- to 5-inch chunks. Anonymous 27 February 2012 at 14:33. Stir in salt, pepper and cumin, then bring to boil and cook over medium heat for a 5 minutes. Our writers, photographers and contributors are real people who tell you the stories of their personal travels and experiences. Pieces of flatbread are dunked in a rich mutton broth with glass noodles and mushrooms. Although we cover a wide range of topics, our emphasis is on art, culture, history and travel. yangroupaomo definition at Chinese.Yabla.com, a free online dictionary with English, Mandarin Chinese, Pinyin, Strokes & Audio. In the meantime, cook noodles according to directions on package and set aside. It gets its name ' mo … Cover and cook over medium/low heat for 4 hours, adding more water if necessary. 2 medium onions, chopped 6 cloves garlic, crushed 1 small hot pepper, chopped 1 tablespoon grated ginger 1/2 pound wheat noodles 2 1/2 teaspoons salt 1 teaspoon pepper 1 teaspoon cumin 1/2 pound very thinly sliced raw lamb 1 cup green onions, finely chopped 1 cup finely chopped coriander leaves 4 cups cubed hard bread or Chinese crullers. we need more sites like this. This method will at least keep them all together and is quick, veg recipes but you will have to sort through all the recipes in a certain category when trying to find a particular recipe. Reply. Bring to a simmer and cook for 2 hours, covered. Replies. Yang Rou Pao Mo is mutton soup with flat bread pieces in it. This Yang Rou Pao Mo originated from the Shaanxi Province (Xian is the Capital). Having had a bash at Xinjiang's signature dish Da Pan Ji I thought this soup on the excellent Sunflower Food Galore blog looked like another good idea in terms of that area's cuisine. Serve pipping hot. Look it up now! For the mo or flat bread, you'll need: Place the pork belly in a medium pot, and fill it with just enough water to cover it. An Arab influenced dish brought along the Silk Road, Paomo is said to be the dish that made Xi'an a jewel in the Chinese culinary world. Add this package to the soup, along with the rest of the spices and flavorings (star anise, cinnamon, chiles, ginger, and green onions. This recipe isn't that labour intensive but it does take time. Divide evenly remaining ingredients, except bread, but including noodles, in 8 large soup bowls, then pour broth over ingredients and stir in bread, evenly divided, into the 8 bowls. mutton, lamb or beef bones (from 4 to 6 pounds), broken into medium sized pieces. Serve with a few mo on the side for them to break apart by themselves, or you can cut them up in advance, If you found this recipe useful or interesting, please consider, 7 simple and delicious basic congee recipes, what to eat congee with and slow cooker congee recipe. Dec 16, 2017 - If you're looking for comfort food, this simple yang rou pao mo recipe will be amazing to warm you up on a cold day Yang Rou Pao Mo recipe, Xi'an Chinese lamb noodle ... 7 simple and delicious basic congee recipes, what ... Festival, camping and other not home frugal cookin... 250ml of water (use your judgement and add more if needed), Some spring onion, they were sold out so I didn't use any, 0-4 stalks is fine if you're using up the pantry, 3L water, or however much will fit in your pot, I didn't measure it just filled up the pot, 2.5 inches of ginger, sliced (don't need to cut it very small, I didn't bother fully peeling it), Some of the lamb meat you've already made, Handful of coriander, I didn't bother chopping just threw it on, if you use it regularly I'd recommend you just buy a, Soy sauce, chicken bouillon cube, salt, chinese cooking wine. Passive income/making a bit of extra money/saving money, technology, and food, just a tad more moolah. If all of that is too difficult, just throw the spices in. While the soup is simmering away, make the bread. © 1994-2015 Global Directions, Inc. All Rights Reserved. Allow to stand piping hot. Torn bread & lamb soup (yang rou pao mo - 羊肉泡饃) As with the recent pork tacos , my interest is often piqued by recipes on blogs. In China (where I live), you can really only find yang rou pao mo in the xinjiang restaurants. If anyone can format this/cut it down to be more legible that would be very welcome, or here is a tidier version with pictures. May 10, 2018 - Yang means sheep, rou is meat, mo is the unleavened bread and pao is like to steep or soak. In the meantime, cook noodles according to … Picture of restaurant quality Yang Rou Pao Mo or for comparison here is my abomination in a plastic box as work lunch. https://www.sbs.com.au/food/recipes/bread-soaked-lamb-soup-paomo The Cuisine of Hyderabad - India's Royal Food, Foods of Iraq: Enshrined With A Long History, Book Review: The Map of Lost Memories by Kim Fay, Book review: Warrior Odyssey - Antonio Graceffo. Picture of restaurant quality Yang Rou Pao Mo or for comparison here is my abomination in a plastic box as work lunch. Place bones, onions, garlic, hot pepper and ginger in a large saucepan, then cover to 2 inches above bones with water and bring to boil. Bring the water to a boil. I've never seen it in Xi'an, actually. i commend you on your great content and excellent topic choices.rice. This Muslim-inspired dish means 'lamb-soaked bread'. It's quite famous snack has spread to many other areas in China, I reckon this can be found in Xinjiang too. Cover and cook over medium/low heat for 4 hours, adding more water if necessary. Pieces of flatbread are dunked in a rich mutton broth with glass noodles and mushrooms.

yang rou pao mo recipe

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