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خام ماتىريالى : توخو گۆشى كەرەپشە
قوشۇمچە ماتىريال:كۆك قىزىل مۇچ،سامساق،زەنجىۋىل،غولپىياز تەم خۇرۇچلار :تۇز،تىتىتقۇ،ئاقمۇچ ،قاقمۇچ ،پۇرچاق بۇتقىسى ،كىراخمال،،ماي، ،كاۋاۋىچىن ،كۇنجۇت. قۇشۇمچە تېتىتقۇلار : لوگەنما ،شاڭلاجاڭ،كاۋۋاۋىچىن مېيى  تەييارلاش ئۇسولى: 1-توخو گۆشىنى خورما چوڭلىقىدا توغراپ، كىراخمال تۇز،تىتىتقۇ،ئاقمۇچ كاۋاۋىچىن سېلىپ تەملاندۇرۋالىمىز.قازانغا ماي قۇيۇپ ماي قىزىغاندا مايغا سىلىپ قىزارتىپ پىشۇرۇپ سۈيى قاشقاندا مايدىن سۈزۈپ تەييارلاپ قويمىز. قورۇش ئۇسۇلى :قازانغا ئازراق ماي قۇيۇپ كاۋاۋىىچن دانچىسى سىلىپ ئاندىن پۇرچاق بۇتقىسى قاقمۇچ،غولپىياز ،سامساق ،زەنجىۋىل،سىلىپ قورۇپ خۇش پۇراق تەمى چىققاندا توغرالغان،كەرەپشە، كۆك- قىزىلمۇچ لارنى توخونى سىلىپ قورۇيمىز،ئاندىن تۇز ،تىتىتقۇ ،ئاقمۇچ قاتارلىق تىتىتقۇلارنى سىلىپ تەمىنى تەڭشەپ ئۇستىگە كۇنجۇت سېپىپ قۇرۇپ تەخسگە ئۇسۇمىز ئالاھىدىلكى:قۇرۇق پارقىراق،رەڭگى چىرايلىق ،ئىشتىھانى ئاچىدۇ مىزىلىك يىيىشلىك بولدۇ.  |  |
2013年8月28日星期三
uyghur Butternut squash steamed dumpling
Kawa mantisi is a very traditional Uyghur cuisine. There are a few different cooking ways for manta. The one with butternut squash is often prepared using the dough without yeast fermentation. This recipe is from my mum.
Serving:8
Cooking time 1 hr 20 min
Ingredients
Filling
1 medium size butternut squash, diced into small pieces
1 pound of lamb, minced
salt to taste
black pepper to taste
1/2 table spoon of sugar
Dough
3 cups of all purpose flour
1 cup of water
1 table spoon of salt
Steps
1. Mix the dough by hand or kitchen aid until the dough is uniform and smooth. Cover and let sit for at least 30 min
2. Mix fillings.
3. Pinch out small portion of dough each time and make it a round meat ball shape, about the size of the meatball. Make as many dough balls as possible.
3. Press each dough ball into flat round shape by hand
4. Use roller, roll the flat shape dough into even thinner flat dough.
5. Put about 1 table spoon of fillings on each flat dough.
6. Make it the shape of manto
7. Place all the mantos in the steamer trays. Make sure there is some space between each manto, so they do not stick to each other.
8. I have the electric steamer, all I have to do is to add enough water as instructed at the bottom of the steamer, place the streamer trays in place and steam for 30-35 min. If you have other steamer, please follow its own instructions.
9.Serve them warm
Serving:8
Cooking time 1 hr 20 min
Ingredients
Filling
1 medium size butternut squash, diced into small pieces
1 pound of lamb, minced
salt to taste
black pepper to taste
1/2 table spoon of sugar
Dough
3 cups of all purpose flour
1 cup of water
1 table spoon of salt
Steps
1. Mix the dough by hand or kitchen aid until the dough is uniform and smooth. Cover and let sit for at least 30 min
2. Mix fillings.
3. Pinch out small portion of dough each time and make it a round meat ball shape, about the size of the meatball. Make as many dough balls as possible.
3. Press each dough ball into flat round shape by hand
4. Use roller, roll the flat shape dough into even thinner flat dough.
5. Put about 1 table spoon of fillings on each flat dough.
6. Make it the shape of manto
7. Place all the mantos in the steamer trays. Make sure there is some space between each manto, so they do not stick to each other.
8. I have the electric steamer, all I have to do is to add enough water as instructed at the bottom of the steamer, place the streamer trays in place and steam for 30-35 min. If you have other steamer, please follow its own instructions.
9.Serve them warm
Uyghur noodle soup
Suyuk ash is a traditional handmade noodle soup which is often cooked at home, especially it is considered a stress relieving food for people who just traveled from far. Suyuk in Uyghur language means Fluid, ash means food.
Since my mum had been in Chicago for the last 1.5 months, I am fortunate enough to have the home made Uyghur food prepared by mum everyday. I am sharing some of her Uyghur food recipes on my blog.
Cooking time: 1 hour 20 min
Serving: 6
Ingredients:
lamb Stew
1 pound of lamb, cubed
1 potato, thinly sliced
1 red pepper, cubed
3 tomatoes, diced
3 leaves of Chinese white cabbage, cubed
8 cloves of garlic, diced,
1/4 onion, diced
1/2 cup of vegetable oil
Salt to taste
1/2 cup of diced parsley
1/2 cup of diced cilantro
1/2 cup of diced cilantro
Dough preparation
2 cups of non-bleached all purpose flour. My mum tested out different flours in Chicago, finally found the Gold Medal brand works out the best for to make Uyghur handmade noodles.
2/3 cup of water
2 table spoons of salt
Steps
1. Add the salt on top of flour, Mix flour with water by hand by adding small amount of water each time. After mixing the dough well, smooth the dough by pressing with fists constantly for 15 min or so. Spray some vegetable oil on top of dough, cover the dough with plastic first, then towel on top, let sit for 30 min.
2. Heat the cooking pan with high heat for few min.
3. Add vegetable oil in the cooking pan, heat for a few minutes
4. Add onion to the cooking pan
5. Right away, add lamb, stir fry for 5 min, add 2 tea spoons of salt
6. Add potato, stir fry for 5 min
7. Add cabbage, stir fry for 5 min
8. Add red pepper, stir fry for 5 min
9. Add tomatoes, stir fry for 5 min
10. Add parsley, stir fry briefly
11. Add 8 cups of water, add garlic, let it boil, add some salt
12. Cut the dough into few pieces, each piece stretch into long thin bands, follow the pictures for instructions.
13. When the water of the soup boils, let it boil for 15 to 20 min.
14. Pinch out small piece of dough from the dough band by hand, toss it to the cooking pot piece by piece by hand.
14. After tossing all the dough bands, let the soup boil additional 5 min. Make sure you adjust the salt to your taste. Dough amount can also be adjusted by the soup thickness you prefer.Toss the cilantro to the hot soup right before serving.
15. Soup can be served with black vinegar with red chili garlic source
make Ayran
Ayran is a cold beverage of yogurt mixed with cold water and sometimes salt. It is popular in many Central Asian, Middle Eastern and South-Eastern European countries. It is a very refreshing cold drink for the summer. During my visit to Turkey with my family, I am in love with the ayran and had it every single day of my trip. Here I am sharing the recipe, hope you will enjoy.
Ingredients
1. 1 cup of plain yogurt
2. 1 tea spoon or 1/2 table spoon of salt, depends on your personal taste
3.2 cups of cold water
4. some ice
Steps
1. Add the plain yogurt in a container, add salt into it.
2. Smash the yogurt by spoon
3. Add the cold water into it
4. Add ice, you are ready to enjoy the refreshing ayran
Ingredients
1. 1 cup of plain yogurt
2. 1 tea spoon or 1/2 table spoon of salt, depends on your personal taste
3.2 cups of cold water
4. some ice
Steps
1. Add the plain yogurt in a container, add salt into it.
2. Smash the yogurt by spoon
3. Add the cold water into it
4. Add ice, you are ready to enjoy the refreshing ayran
Rang pi za
Rangpiza is a noodle-like dish made from wheat or rice flour.Originally the dish came from China.
It is a popular food in the restaurant in Kashgar. It can be wheat flour or sometimes rice flour.
Ingredients
1 cup of flour
1/8 cup of warm water
1 tbsp salt
red chilli, garlic & vinegar source (Follow Langlu recipe earlier)
2 tbsp black garlic
1 tbsp chopped cilantro
Steps
1. Prepare dough, Mix flour, warm water and salt into a soft dough, mix till the dough surface is smooth.
2. Cover the dough and keep for at least half an hour at room temperature.
3. Add the water to the dough, the dough has to be 'rinsed' until the water is saturated with starch from the dough, turning the water into a muddy white color. keep rinsing until water is almost became clear.(In other words it means, use hand keep rubbing the dough, you will see water will become milky, wait till it saturates, pour the liquid park into a separate boil, keep repeating with the remaining dough till the water is clear when rinsing)
4. Add 2 tea spoon of yeast to the remainder of the dough, put it in a steamer, and steam for 15 min.Cool down and cut it into long cubes, keep for later use
5. The bowl with milky liquid is filtered by strainer, keep the liquid part. The liquid part is left to rest overnight at a cool place to allow the dissolved starch to precipitate.
I am using some online pictures that I found in a Chinese website for demonstration.
steps' right order in the picture below
1, 2, 3
4, 5, 6
7, 8, 9
10, 11, 12
1
It is a popular food in the restaurant in Kashgar. It can be wheat flour or sometimes rice flour.
Ingredients
1 cup of flour
1/8 cup of warm water
1 tbsp salt
red chilli, garlic & vinegar source (Follow Langlu recipe earlier)
2 tbsp black garlic
1 tbsp chopped cilantro
Steps
1. Prepare dough, Mix flour, warm water and salt into a soft dough, mix till the dough surface is smooth.
2. Cover the dough and keep for at least half an hour at room temperature.
3. Add the water to the dough, the dough has to be 'rinsed' until the water is saturated with starch from the dough, turning the water into a muddy white color. keep rinsing until water is almost became clear.(In other words it means, use hand keep rubbing the dough, you will see water will become milky, wait till it saturates, pour the liquid park into a separate boil, keep repeating with the remaining dough till the water is clear when rinsing)
4. Add 2 tea spoon of yeast to the remainder of the dough, put it in a steamer, and steam for 15 min.Cool down and cut it into long cubes, keep for later use
5. The bowl with milky liquid is filtered by strainer, keep the liquid part. The liquid part is left to rest overnight at a cool place to allow the dissolved starch to precipitate.
6. The following day, there will be a kind of starch-paste on the bottom of the bowl, with a more or less clear liquid on top, which has to be discarded.
7. Once the liquid has been removed, Stir the rest liquid clockwise.
8. A small amount of the paste can then be poured into a flat plate or tray, and spread evenly in a thin layer.
9. The whole plate is placed into a large pot full of boiling water, where it is steamed for a couple of minutes, and the resulting 'pancake' cut into long pieces vaguely resembling noodles
10. Mix resembling noodles, steamed remaining dough on top.
11. Add chopped fresh cilantro, red chili pepper, garlic & vinegar mix(follow Langou recipe for this part)
12. Add some black vinegar on top.
I am using some online pictures that I found in a Chinese website for demonstration.
steps' right order in the picture below
1, 2, 3
4, 5, 6
7, 8, 9
10, 11, 12
1 Spicy chicken
Ingredients
half chicken, cut into cubes about 1 inch length
2 middle size potatoes, cut into thumb size
1 tea spoon of clove
2 green pepper
2 red bell pepper
1 tomato, diced
6 cloves of garlic, thinly sliced
1 table spoon of ginger, thinly sliced
2 table spoons of diced green onion
1 tea spoon of chili pepper
a pinch of black pepper
3 table spoon of sour sauce
half table spoon of sugar
1 tea spoon of chicken cube
3 dry anise
3 table spoon of cooking oil
salt to taste
boiled pasta
Steps
1. Heat the cooking pan
2. Pour the cooking oil to pan, heat at medium heat
3. Add cloves, let fry for 2 min, take out the cloves
4. Add garlic, green onion, ginger and anise to the heated oil, fry for a few minutes
5. Add chicken, fry for 10 min, stir from time to time, dry till the water of chicken disappear
6. Add diced tomato, fry few times
7. Add sour sauce, add water, water should cover the chicken
8. Add sugar, black pepper, salt to taste
9. Toss potatoes, cook the potato till well cooked by low heat
10. Toss red bell pepper, green bell pepper , fry few times
11. Adjust the salt to taste
12. Can serve with pasta
half chicken, cut into cubes about 1 inch length
2 middle size potatoes, cut into thumb size
1 tea spoon of clove
2 green pepper
2 red bell pepper
1 tomato, diced
6 cloves of garlic, thinly sliced
1 table spoon of ginger, thinly sliced
2 table spoons of diced green onion
1 tea spoon of chili pepper
a pinch of black pepper
3 table spoon of sour sauce
half table spoon of sugar
1 tea spoon of chicken cube
3 dry anise
3 table spoon of cooking oil
salt to taste
boiled pasta
Steps
1. Heat the cooking pan
2. Pour the cooking oil to pan, heat at medium heat
3. Add cloves, let fry for 2 min, take out the cloves
4. Add garlic, green onion, ginger and anise to the heated oil, fry for a few minutes
5. Add chicken, fry for 10 min, stir from time to time, dry till the water of chicken disappear
6. Add diced tomato, fry few times
7. Add sour sauce, add water, water should cover the chicken
8. Add sugar, black pepper, salt to taste
9. Toss potatoes, cook the potato till well cooked by low heat
10. Toss red bell pepper, green bell pepper , fry few times
11. Adjust the salt to taste
12. Can serve with pasta
Lula Kebab
Serving: 4
Cooking time: 1hr 30 min
Ingredients
2 pounds of lean ground beef or ground lamb
1 onion, chopped
salt, black pepper to taste
1 tbsp cumin
1 table spoon of lemon or vinegar
2 medium size potatoes, each cut into 4 pieces (optional)
Steps
1. Mix ground beef or ground lamb with chopped onion, cumine, lemon, vinegar, add salt and pepper to taste. Keep at room temperature for 1 hr or refrigirated overnight.
2. Preheat the oven to 400K
3. Wrap the ground meat mix and make into long think kebab shape as pictures
4. Place the kebabs on the baking sheet, you can also toss some potatoes as well, bake for 30min
5. Take out baked kebabs (and potatoes), let cool and serve
Cooking time: 1hr 30 min
Ingredients
2 pounds of lean ground beef or ground lamb
1 onion, chopped
salt, black pepper to taste
1 tbsp cumin
1 table spoon of lemon or vinegar
2 medium size potatoes, each cut into 4 pieces (optional)
Steps
1. Mix ground beef or ground lamb with chopped onion, cumine, lemon, vinegar, add salt and pepper to taste. Keep at room temperature for 1 hr or refrigirated overnight.
2. Preheat the oven to 400K
3. Wrap the ground meat mix and make into long think kebab shape as pictures
4. Place the kebabs on the baking sheet, you can also toss some potatoes as well, bake for 30min
5. Take out baked kebabs (and potatoes), let cool and serve
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