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Ingredients
Sour Cream and Chive Pringles (or substitute - see below) |
Whilst this website encourages the virtues of planning, preparation and organisational skill
in drawing upon the Pringler's well-stocked store cupboard,
there can come a time in any Pringler's life when improvisation is desirable - or even necessary.
If, for example, a Pringler should find himself staying with a family of nomadic Mongolian herders deep
in the Gobi desert, he is unlikely to have his well-stocked store cupboard
to hand. However, provided that he has the sine qua non ingredient with him (viz. a Pringle),
courageous improvisation can reap substantial rewards.
Here is a Pringle that we whipped up in a Ger
while touring south of Ulaan Baataar.
Anticipating that we might satisfactorily reciprocate the hospitality shown to us by sharing the wonders
of Pringling with our nomadic hosts, we had purchased a small supply of Pringles from Irkutsk. However,
a wide variety of imitation Pringles (mostly Korean) can be found in Ulaan Baataar itself. Note how the
moustache seems to be the universal constant in international pseudo-pringle packaging.
The basis of this Pringle is a traditional Mongolian stew. We used goat; mutton would be equally good.
Cooking over a single calor-gas ring, fry garlic and onions until brown, add goat (or mutton) and cook thoroughly
and then simmer in a seasoned stock with tomatoes until thoroughly tender (ten hours is ideal). For the truly authentic taste, you may
wish to engage a cook in Ulaan Baataar to travel with you. Don't worry if you're short of Tugrug, US dollars
are all the rage there these days.
When the stew is ready, spoon a healthy portion atop each Pringle. These are great to taste, but even better to share. Serve with camel cheese and a bowl of airag (if you have the stomach for it!).
