Миний хайртай ээж, миний дуртай хайлмаг
Сайн уу хайлмаг минь :) Та над шиг хайлмаганд дуртай юу? Нээх их өөх тос, мах идэж чаддаггүй хэрнээ энд тэнд хэрэн хэсч явахдаа хайлмагаа хичнээн их санана гээч. Гэхдээ өөр хэнийх ч биш зөвхөн ээжийн хийсэн хайлмагийг санана. Яагаад гэвэл ээж хамгийн гоё хайлмагийг хамаг хайраа шингээн зөвхөн надад зориулан хийдэг учраас.
Магадгүй хүн бүрт яг л ийм байдаг байх. Зөвхөн эмээгийн эсвэл ээжийн хийсэн хайлмаг л сайхан байдаг байх. Тиймээс, өөрийн номондоо ээжийнхээ хийдэг хайлмагны жорыг орууллаа.
Та номны 179-р хуудаснаас ээжийн хайлмагны жорыг хараарай :)
Hailmag
Hailmag is one of the traditional dishes of Mongolia. It is more common in the countryside than in the city nowadays. In a nomadic tradition, we usually make it when you have a new neighbor or when special guests visit your home. Of course, barring special occasions we also make it for breakfast sometimes. Some people like to have it as it is but some like to have it with bread. Some people eat just a scoop and some eat a full bowl. There is really no proportion when it comes to hailmag. Of course, as a traditional dish, it is not everyone’s cup of tea in the world, but Mongolians love this at least once in a while.
My mom knows that I love hailmag, so every time I come back from abroad, she cooks it for meme, and I must say that I only love hailmag made by my mom because she is the best :).
Serves as many as 10 or as little as 1
Total time 10 minutes
Ingredients
100g plain flour (sifted)
200g butter cream
150g water or chilled black or milk tea
50g sugar
30g raisins
Pinch of Salt
Method
*The key to making hailmag is really the stirring. For the whole process, you should not stop stirring.
Миний хайртай ээж, миний дуртай хайлмаг
Сайн уу хайлмаг минь :) Та над шиг хайлмаганд дуртай юу? Нээх их өөх тос, мах идэж чаддаггүй хэрнээ энд тэнд хэрэн хэсч явахдаа хайлмагаа хичнээн их санана гээч. Гэхдээ өөр хэнийх ч биш зөвхөн ээжийн хийсэн хайлмагийг санана. Яагаад гэвэл ээж хамгийн гоё хайлмагийг хамаг хайраа шингээн зөвхөн надад зориулан хийдэг учраас.
Магадгүй хүн бүрт яг л ийм байдаг байх. Зөвхөн эмээгийн эсвэл ээжийн хийсэн хайлмаг л сайхан байдаг байх. Тиймээс, өөрийн номондоо ээжийнхээ хийдэг хайлмагны жорыг орууллаа.
Та номны 179-р хуудаснаас ээжийн хайлмагны жорыг хараарай :)
Hailmag
Hailmag is one of the traditional dishes of Mongolia. It is more common in the countryside than in the city nowadays. In a nomadic tradition, we usually make it when you have a new neighbor or when special guests visit your home. Of course, barring special occasions we also make it for breakfast sometimes. Some people like to have it as it is but some like to have it with bread. Some people eat just a scoop and some eat a full bowl. There is really no proportion when it comes to hailmag. Of course, as a traditional dish, it is not everyone’s cup of tea in the world, but Mongolians love this at least once in a while.
My mom knows that I love hailmag, so every time I come back from abroad, she cooks it for meme, and I must say that I only love hailmag made by my mom because she is the best :).
Serves as many as 10 or as little as 1
Total time 10 minutes
Ingredients
100g plain flour (sifted)
200g butter cream
150g water or chilled black or milk tea
50g sugar
30g raisins
Pinch of Salt
Method
- Heat a heavy-bottomed pan over a medium heat and pour in the 150g water or tea.
- Add 200g butter and stir well until the butter and water combined and let it boil while stirring.
- Start to add the sifted flour little by little and stirring+ it well with spatula while adding the flour.
- When the mixture starts to thicken, add a little bit more water and keep stirring. When the mixture gets thick, add the rest of the water and stir until the flour is cooked with the cream and water.
- After a while you will notice the oil from the butter cream will start to come out when the flour is cooked through. At this point add the raisins and stir well.
- Add the sugar little by little and add the salt and keep stirring until the sugar dissolves.
- When the sugar dissolves, you will see that the hailmag will look smooth and silky. Serve it on a plate along with bread.
- Serve as is, heated through, or chilled.
*The key to making hailmag is really the stirring. For the whole process, you should not stop stirring.