Showing category "Xinjiang" (Show all posts)

Polo 炸饭 (Mutton Pilaf)

Posted by Kroocrew on Friday, May 20, 2011, In : Xinjiang 


All Rights Reserved © Used with kind permission of Anindo Ghosh



Ingredients:
  • 500 gm (~1 lb) fresh mutton
  • 3 carrots
  • 1 large white onion
  • 3 cups white rice
  • 2 tsp salt
  • 1 tsp sugar
  • ¼ cup cooking oil or less
  • 4 cups water
  • ½ cup sultana raisins

Method:
  1. Cut the meat into 2.5 cm (1 in) cubes.
  2. Sear the mutton in a wok on medium heat in cooking oil with 1 tsp salt.
  3. Slice vegetables into thin slivers, about 2 mm (1/8 in) thick.
  4. Add vegetables into the wok and continue to fry the mixture until the meat is half co...

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Sirikash Kebab (Kebab with Yellow Noodles)

Posted by Kroocrew on Tuesday, May 3, 2011, In : Xinjiang 


Urumqi. Xinjiang Central Bazaar with Carrefours and KFC.

Traditionally this dish is made with hand-made pulled noodles or Laghman noodles. Egg noodles are an acceptable substitute as verified by the expat Uyghur who described this dish as "Slightly chilled, Sirikash Kebab makes a refreshing meal for a hot summer night". That just sounds too good and then reading the recipe I can understand why this dish is a favourite. For those who like the aromatic bite of Turcic or Middle-Eastern spices an...
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Lamb Stew and Naan 囊包肉 (Nangbaorou)

Posted by Kroocrew on Thursday, March 17, 2011, In : Xinjiang 





Ingredients:
  • 500gm (~ 1 lb) Lamb or mutton ribs.
  • 2 Tbsp Xinjiang spices
  • Tomato
  • 2 tablespoons vegetable oil or  peanut oil
  • 2 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 3 tomatoes. chopped
  • 1 teaspoon salt
  • Nan bread (preferably Xinjiang neng)
  • water, enough to cover the contents
Method:
  1. In a large casserole dish, heat oil and stir fry lamb for 2 minutes. Add onion and carrot, stir fry until aromatic.
  2. Add the salt, and spices, and mix well.
  3. Add the water and bring to a boil. Cover and simmer on low h...

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Cornbread 玉米麵包

Posted by Kroocrew on Saturday, March 12, 2011, In : Xinjiang 




Cornbread is seen the world over. Very much popularised by Southern US cuisine but also enjoyed in South Asia as leavened and unleavened breads, roti and dessert cakes akin to muffins. It's not surprising when corn is used as a staple by many communities at least for part of the year.
The Philippines, Thailand and China all have a version or rather many versions of this bread. Simple recipes for basic loaves win out every time. Freshness is the key, and ease of making is so important as the n...
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Uyghur Neng (Nan) With Cumin and Onion

Posted by Kroocrew on Saturday, August 21, 2010, In : Xinjiang 





Ingredients:
  • 2 teaspoons dry yeast
  • 600 ml (2 1/2 cups) lukewarm water
  • 5 to 6 cups unbleached white bread flour
  • 1 tablespoon sea or kosher salt
  • 3 tablespoons finely chopped scallions
  • 1 teaspoon cumin seeds
Method:
  1.  Sprinkle the yeast over the warm water in a large bowl. Stir to disperse. Stir in 3 cups flour, a cup at a time. Stir the dough 100 times in the same direction, about 1 minute, to develop the gluten. Add 2 teaspoons salt, then continue adding flour until the dough is too stiff to stir.
  2. Tur...

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Funchoza (Uighur Noodle Salad)

Posted by Kroocrew on Friday, August 20, 2010, In : Xinjiang 





Ingredients:
  • 250 gm (~1/2 lb) of ground beef (85% lean is ideal)
  • 1 bag of (12 oz) of rice noodles
  • 2 tomatoes cut in cubes or julienned
  • 1 medium onion julienned
  • 2 medium carrots
  • 1 green bell pepper
  • 240 ml (1 cup) cilantro(coriander) finely chopped
  • 2-4 medium cloves of garlic minced
  • 4 Tbsp soy sauce
  • 2 Tbsp lemon vinegar
  • pinch of  chillie powder
  • 1 small cucumber
  • 120 ml (1/2 cup) of oil,
  • Salt, pepper, cumin to taste (grated fresh or powdered)
Method:
  1. Prepare rice noodles by boiling for 10 minutes in water. Rem...

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Pomegranate Molasses

Posted by Kroocrew on Saturday, March 13, 2010, In : Xinjiang 

This should be available from a middle eastern food supplier. The process of preparing it yourself is very straight forward and the pomegranate juice can be purchased in fruit juice carton or bottle.

Pomegranate Molasses is a key ingredient in the Uyghur Open Lamb Pie recipe. It can also be used as a flavourant for grilled or baked fish like salmon and goes well with with a chillie spice mix.

It can also be used for making mixed cocktails like daquiri.

(makes 1/2 cup)
Ingredients:
  • 480 ml (2 cups...

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Dan Dan Noodle Salad 擔擔面沙拉

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 





Ingredients:

Marinade for Meat or Tofu
  • 2 teaspoons shaoxing wine or sherry
  • 1 teaspoon soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons chinkiang vinegar — Chinese black vinegar
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons Xinjiang Spice Mix
  • 5 ounces ground meat or crumbled extra firm tofu
  • 2 teaspoons oil

Sauce
  • 2 tablespoons sesame oil
  • 2 each scallion — sliced
  • 1 1/2 teaspoons Xinjiang Spice Mix
  • 2 tablespoons cilantro — roughly chopped
  • 1/2 cup broth or shiitake mushroom soaking water or water
  • 1 tablespoon soy...

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Uyghur Roast Fish

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 





Ingredients:
  • Fish
  • Xinjiang Spices
  • Salty water

Method:
  1. Cut the fish along the entire underside.
  2. Remove the internal organs and splay the fish into two halves but don't cut the fish dorsal edge through completely.
  3. Rub the fish surface with a little oil and sprinkle Xinjiang Spice mix on the fish.
  4. Use several wooden skewers to penetrate the fish horizontally, and then use a wooden skewer slightly longer than the fish to penetrate the fish vertically.
  5. Set the skewered fish vertically in a semi-circle...

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Da Pan Ji 大盘鸡 (Big Plate Chicken)

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 






Ingredients:

  • 1 chicken cut into serve sized pieces
  • 3 or 4 potatoes (Peel potatoes, slice into 0.5 cm thick slices)
  • 3 red chillies and 3 green chillies  (jalapeño pepper, Thai and habañero pepper - dried habañero peppers are all fine choices)
  • 1 tsp Sichuan pepper
  • 1 Tbsp Xinjiang Spice
  • 1 piece fresh ginger 2.5 cm (~1 in) (sliced),
  • 2 or 3 green onions (chopped),
  • 2 cloves garlic (minced)
  • 3 or 4 star anise
  • 3 Tbsp Hsao Xing wine
  • 2 Tbsp Light Soy Sauce
  • Dark Soy Sauce
  • Olive oil or canola
  • 1 Tbsp Sugar
  • Water


Me...

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Uyghur Open Lamb Pies 維吾爾開放羊肉餡餅

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 


Proof that Marco passed this way?



Dough Ingredients:
  •  150g ( 5 1/4 oz) plain flour
  •  7g (1/4 oz) dry yeast
  •  half teaspoon salt
  •  1 tablespoon olive oil
  •  125ml (~1/2 cup) warm water
  •  olive oil

Lamb Topping:
Method:
  1. Make dough by mixing flour, yeast, salt, oil and enough warm water until mixture forms a ball.
  2. Place ball of dough in oiled medium bowl, spray with oil. Cover and stand in...

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Xinjiang Lamb Bread Fills

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 



Ingredients

  • 250 gm (~½ lb) of lamb loin
  • 3 cloves garlic, finely minced
  • 1 tablespoons ground cumin
  • 1 tablespoon dried mint
  • 1½ teaspoons ground fennel
  • 1 teaspoons Hungarian paprika
  • ½ teaspoon cayenne/chile powder, less depending on preference
  • ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • ½ cup young watercress, daikon sprouts or any peppery or other green shoots
  • 4 pitas, bagels or any chewy bread rolls.


Method:
  1. Slice the lamb as thin as possible. (pre-freezing for 20 m...

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Xinjiang Lamb Kidney Kebabs

Posted by Kroocrew on Saturday, March 6, 2010, In : Xinjiang 





Ingredients:

Method:
  1. Peel or cut off any adhering skin cover from the kidneys.
  2. Cut the kidneys in half lengthwise. Remove the centre of each kidney half by cutting it out carefully.
  3. Wash the kidneys and if you want to reduce the strong flavour soak the cut kidneys in water for 30 miutes.
  4. Pat the kidneys dry.
  5. Coat with a little oil
  6. Sprinkle the Xinjiang Spice Mix all over each kidney piece.
  7. Allow to marinade in the fridge for 1 hr.
  8. Sk...

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Barbecued Dried Lamb

Posted by Kroocrew on Wednesday, March 3, 2010, In : Xinjiang 




Ingredients:
  • 1 lb boneless lamb, leg or loin
  • 3 Tablespoons pickled bamboo shoots, minced fine
  • 1 teaspoon whole cumin, ground
  • 1 teaspoon rice vinegar
  • 2 scallions, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 Tablespoons peeled carrots, minced fine
  • 1/2 small onion, minced fine
  • 1 Tablespoon corn starch or sweet potato flour
Method:
  1. Thin slice the lamb and hang slices on a rack in the refrigerator for two to four hours, or air dry for one to two hours outdoors on a windy day.
  2. Mince meat fine and add in all ...

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Manti (Uyghur Dumplings)

Posted by Kroocrew on Wednesday, March 3, 2010, In : Xinjiang 







Ingredients:
  • 1000 ml (4 cups) flour
  • 1 egg white
  • 1 tsp salt
  • 500 gm (~1 lb) chopped or ground lamb
  • 1 Tbsp minced lamb fat
  • 240 ml (1/2 cup) onions, minced
  • 1 small cooked carrot, minced
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon each of salt, pepper, and sugar
  • 1 Tbsp sesame seeds
  • 1 tsp minced fresh coriander

Method:
  1. Mix flour, egg white, salt and a cup of warm water and knead until smooth. Let this dough rest for an hour, then roll it out to about twice the thickness of a wonton skin. Cut into three-inch squares...

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Uyghur Bread Stands

Posted by Kroocrew on Wednesday, March 3, 2010, In : Xinjiang 

It's pretty much impossible to walk a city block anywhere in Xinjiang without running into a Uyghur bread stand.  The stands selling this bread, also referred to as "nan" or "nang", are more common to this part of China than Starbucks is in America (but thankfully they're much cheaper!).  The stand itself is pretty simple.  It usually consists of a small room to mix the dough next to a large stove, called the "tonnir", which is the same kind as a tandoor oven, right outside to bake the bread....
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Uyghur Polo (Pilaf)

Posted by Kroocrew on Wednesday, March 3, 2010, In : Xinjiang 




Ingredients:
  • 1/2 cup oil
  • 1 lb lamb or beef
  • 1 large onion, chopped
  • 1 lb carrot, julienned
  • salt (as you prefer)
  • 2 1/4 cups water
  • 2 cups rice
  • 1 bulb of garlic
  • 1 red hot pepper
  • 1/2 teaspoon cumin
  • 1/2 cup raisins

Method:

  1. Heat oil in a large pot. On a high heat.
  2. Cook the meat in the oil, stirring occasionally until evenly browned.
  3. Add the chopped onion to the pot, still stirring, and cook until it is translucent.
  4. Stir carrots into the pot. Note that it will initially look like there are too many carrots in the dis...

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Mince Lamb Satay 切碎的羊肉沙爹

Posted by Kroocrew on Monday, March 1, 2010, In : Xinjiang 



Ingredients:
  • 500 gm (1 lb) lean minced lamb
  • bamboo skewers (soak in water before hand for 30 minutes)
  • 500 gr lamb fat tissue (others have used a binding mix of 1 cup of bread crumbs + egg)
  • 2 Tbsp coriander seeds, toasted till fragrant
  • 6 cloves garlic
  • 1/4 tsp cumin, toasted till fragrant
  • 1 tsp of sugar
  • 2 Tbsp tamarind extract
  • pinch of salt
  • 1 Tbsp dark soy sauce
Method:
  1. Mix processed ingredients with minced lamb.
  2. Wrap 1 tbs of mixture on bamboo skewers, shape oval, set aside
  3. Grill them on bbq until cooked ...

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Xinjiang Simmered Oxtail. 新疆燉牛尾

Posted by Kroocrew on Monday, March 1, 2010, In : Xinjiang 




Ingredients:
  • 500g (1 lb.) oxtail
  • 1 tsp. sweet soybean paste
  • 60 ml (4 tbsp) vegetable oil
  • 4 tsp. soy sauce
  • 2 cloves star anise
  • 1/2 tsp. sugar
  • 1/2 tsp. scallions, shredded
  • 1,500 ml (6 cups) beef stock
  • 1/2 tsp. fresh ginger, shredded
  • 1/4 tsp. sesame oil
  • 1/2 tsp. garlic, sliced
  • 1/4 tsp. MSG (optional)
Method:
  1. Wash the oxtail and cut crosswise through the joints of the bone. Boil in water to cover until tender. Remove and drain.
  2. Heat the oil in a wok to very hot, or until the oil surface ripples.
  3. Add...

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Uyghur Spicy Beef Kebabs 維吾爾牛肉串

Posted by Kroocrew on Monday, March 1, 2010, In : Xinjiang 




Ingredients:

  • 2 Tbsp  chillie sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp cornstarch
  • 4 Tbsp canola oil
  • 1 1/2 pounds steak, trimmed and cut into 2.5 cm (1 in) cubes.
  • 1/4 cup Chillie garlic dip
Method:

  1. Combine  red chile sauce, soy sauce, cornstarch, and 2 Tbsp of the oil in a medium bowl and mix until thoroughly combined. Add cubed meat and toss to coat. Cover and place in the refrigerator to marinate for at least 30 minutes and max 3 hours.
  2. Remove meat from the refrigerator and drain off excess marinade.
  3. Skewer ...

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Lamb Kebab 羊肉串 (Yang Rou Chuan)

Posted by Kroocrew on Monday, March 1, 2010, In : Xinjiang 




This recipe is really rare and the best I could find. Arguably the most popular street food in China

Ingredients:
  • 1 kg of lamb
  • 1/2-cup ground cumin
  • 1 tablespoon coriander seeds (optional)
  • 1/4-cup chillie flakes
  • 2 tablespoon ground black pepper
  • 1-tablespoon chili powder
  • 1 tablespoon ground Szechuan peppercorns (optional)
  • 2 tablespoons granulated fresh garlic
  • 2 tablespoons salt
  • ½ cup lemon juice
  • 2 tablespoon of light soy sauce
  • 1/2 cup of olive oil

Method:

  1. Cut the 1kg of lamb into long thin strips with ...

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Kawa Mantisi (Pumpkin Dumplings)

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 



Ingredients:
  • 1½ cup all-purpose flour
  • 1 cup cold water
  • 1 tbsp. salt
  • ½ cup fried mutton fat (or lean meat with 1 tsp. cooking oil)
  • 1 large orange pumpkin
  • 2 green or red hot peppers
  • 1 red onion
  • cumin,
  • salt
  • pepper

Serving: about 40-50 dumplings

Method:
  1. Dissolve salt into water. In a large mixing bowl, add the saltwater to flour while kneading the dough constantly for about five minutes.
  2. Dice fat or meat and vegetables into small cubes, not more than half an inch wide.
  3. Combine meat and vegetables into an...

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Peppery-Hot Mutton (Uyghur style)

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 


Ingredients

  • 1 lb. (500g) cooked mutton
  • 1 tbsp soy sauce
  • 2 dried hot red chili (chilli) peppers
  • bone stock
  • 3 1/2 oz (100ml) vegetable oil
  • 1/4 tsp. ground Sichuan peppercorns
  • 1/2 tsp. scallions, sliced diagonally
  • 1/4 tsp. sesame oil
  • 1/2 tsp. vinegar
  • 1/4 tsp. MSG (optional)
 
Method:
  1. Slice mutton. Halve, seed, wash , and dice the chili peppers.
  2. Heat the oil in a wok to very hot, or until the oil surface ripples. Add the mutton slices and fry for 30 seconds. Remove and drain.
  3. Pour the oil out of the ...

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Deep-Fried Beef or Mutton Rolls

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 






Ingredients:

  • 1 lb. (500g) lean boneless beef or mutton
  • 3 tsp. flour
  • 4 tsp. salt
  • 3 dried bean-curd sheets
  • 1/4 tsp. ground Szechuan peppercorns
  • 2 cups (500ml) vegetable oil for deep-frying
  • 1/2 tsp. scallions, chopped
  • 1/4 tsp. spiced pepper-salt
  • 1/2 tsp. fresh ginger, chopped
  • 1/4 tsp. MSG (optional)
  • 2 tsp. cornstarch (cornflour)
Method:
  1. For the filling, mince the meat and mix with the salt, ground peppercorns, scallions, ginger, 1/4 tsp. of the cornstarch, the MSG(optional) and enough water to b...

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Xinjiang Spice Mix

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 





Ingredients:

  • 1/4 cup cumin seed
  • 2 tablespoons dried szechuan chile flakes
  • 2 tablespoons black pepper
  • 1 tablespoon szechuan peppercorns
  • 1 tablespoon ground ginger powder
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons chillie powder
  • 1 1/2 teaspoons sea salt

Method:

  1. Toast Szechuan peppercorns until fragrant.
  2. Toast cumin until lightly browned.
  3. Grind Szechuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
  4. Stir in remaining ingredients.

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Xinjiang Laghman 新疆拉麵 (Xinjiang Pulled Noodles)

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 





Ingredients:

  • ½ lb. mutton (or beef);
  • 4 servings uncooked thick spaghetti (or udon noodles);
  • 1 cup garlic scapes (or ½ cup spring onion);
  • 1 cup mild green chile peppers;
  • 2 cups tomatoes;
  • 1 stalk spring onion;
  • 4 cloves garlic;
  • 2 tbsp. cooking oil;
  • 3 tbsp. hot water;
  • salt and ginger to taste.
 
Preparation:

  1. Chop mutton into small pieces. Fry in wok on medium heat with cooking oil.
  2. Remove seeds from peppers. Dice peppers and tomatoes. Cut garlic scapes into inch-long segments. (If using spring oni...

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Xinjiang Cuisine. Newest Classification

Posted by Kroocrew on Friday, February 26, 2010, In : Xinjiang 
Xinjiang is the north-west province of China. Her cuisine is quite different to anything else Chinese and although there are most definite variations in regional Chinese cuisine there is the thread that runs through them all. Xinjang is different.


CC license

The cuisine is most like Turkish, so a definite middle-eastern aspect. There is a lot of bread and a lot of lamb/mutton recipes. There is a crossover with Uyghur cuisine for the same reason. I hope that I can identify good recipes for this cuisine ...
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Tomato and Cucumber Salad

Posted by Kroocrew on Friday, February 26, 2010, In : Xinjiang 




Ingredients:
  • 2 large cucumbers, peeled
  • 4 regular tomatoes
  • ¼ red onion
  • 2 tsp red chillie powder
  • 2 tsp sugar
  • 1 tsp salt
  • chopped cilantro


Method:
  1. Wash and dice the cucumbers, tomatoes, and red onion.
  2. Mix chilie powder, sugar, and salt with the raw vegetables in a large bowl.
  3. Serve cold with a bit of cilantro.

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