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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
Baked salmon
Ingredients
1 pound of salmon
juice of one lemon
1 table spoon of honey
2 tea spoon of salt
half tea spoon of red chili powder
1 tea spoon of lemon or lime zest (shredded lemon or lime skin)
2 tea spoon of dry or fresh basil leaves
Steps
Blend lemon juice, honey, salt, red chili powder, lemon zest and basil leaves in a bowl
Brush the salmon with the mixture in the bowl, marinate for 10 min
Preheat oven to 400F, bake the salmon for 25-30min
1 pound of salmon
juice of one lemon
1 table spoon of honey
2 tea spoon of salt
half tea spoon of red chili powder
1 tea spoon of lemon or lime zest (shredded lemon or lime skin)
2 tea spoon of dry or fresh basil leaves
Steps
Blend lemon juice, honey, salt, red chili powder, lemon zest and basil leaves in a bowl
Brush the salmon with the mixture in the bowl, marinate for 10 min
Preheat oven to 400F, bake the salmon for 25-30min
Brown rice sushi
Ingredients
1 cup of brown rice
2 cups of water
1/3 cups of vinegar
3 table spoon of brown sugar
1 tea spoon salt
1 small cucumber
1 red bell pepper
1 avocado
1 tomato
half cup of cut romaine lettuce
nori-sushi wrap
wasabi
pickled ginger
salt
pepper
lemon or lime juice
Steps
Cook the brown rice with water for 40 min by rice cooker
Combine the vinegar, sugar and 1 teaspoon salt in saucepan over medium heat, stir to dissolve the sugar
1 cup of brown rice
2 cups of water
1/3 cups of vinegar
3 table spoon of brown sugar
1 tea spoon salt
1 small cucumber
1 red bell pepper
1 avocado
1 tomato
half cup of cut romaine lettuce
nori-sushi wrap
wasabi
pickled ginger
salt
pepper
lemon or lime juice
Steps
Cook the brown rice with water for 40 min by rice cooker
Combine the vinegar, sugar and 1 teaspoon salt in saucepan over medium heat, stir to dissolve the sugar
Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes.
Spread the rice. Place the nori sheet rough-side up on the mat or cutting board. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go.
Prepare the vegetables. Peel the cucumber and slice into matchsticks. Thinly slice the avocado, thinly slice red bell pepper, thinly slice salmon into a long matchstick.
Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Arrange a few pieces of cucumber, avocado, salmon, or red bell pepper (usually every three is better),
Roll the sushi. Roll the sushi away from you with your hands, tucking. Try to roll as tight as possible. In the end of roll, use the water to stick the edges of the nori.
Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables.
Place the already cut sushi on the plate, make it circle, then plate some romaine lettuce in the middle of the circle, add some diced tomato on top, add salt, pepper, lemon or lime juice to taste
Decorate the edge of the plate with thinly cut cucumber pieces as picture.
Serve with pickled ginger and more wasabi or eat as is.
Place the already cut sushi on the plate, make it circle, then plate some romaine lettuce in the middle of the circle, add some diced tomato on top, add salt, pepper, lemon or lime juice to taste
Decorate the edge of the plate with thinly cut cucumber pieces as picture.
Serve with pickled ginger and more wasabi or eat as is.
Bread wrap lamb--- Uyghur dish
Ingredient
1 pound of lamb, cut into sizes of the thumb finger
1 onion
small amount of Knor chicken flavor Bouillon cube, it will enhance the flavor of the food
bread
2 table spoons of vegetable oil
salt to taste
2 tea
Steps
1. Make the bread as Uyghur bread blog
2. Boil the lamb and cook till tender, add salt to taste
3. heat the oil in the frying pan
4. Add thinly sliced onion, fry for a few minutes
5. Add some soup from the boiled lamb, add salt, chicken cube, cumin, let it simmer for 15 min
6. Place the bread on the plate, put the lamb on top and soften the bread, then add the rest of the juice with onion
1 pound of lamb, cut into sizes of the thumb finger
1 onion
small amount of Knor chicken flavor Bouillon cube, it will enhance the flavor of the food
bread
2 table spoons of vegetable oil
salt to taste
2 tea
Steps
1. Make the bread as Uyghur bread blog
2. Boil the lamb and cook till tender, add salt to taste
3. heat the oil in the frying pan
4. Add thinly sliced onion, fry for a few minutes
5. Add some soup from the boiled lamb, add salt, chicken cube, cumin, let it simmer for 15 min
6. Place the bread on the plate, put the lamb on top and soften the bread, then add the rest of the juice with onion
Ingredients
1 pound of lamb
half small onion
Salt and black pepper to taste
1/2 cup of water
1/2 cup of vegetable oil
Steps
1. Mince lamb and onion, salt and pepper till they are mixed well and very soft, add water and mix again
2. Make lamb mixture into small flat thin round shape, try to make them thin so that they will be cooked properly
3. Heat the oil
4. Place the minced lamb mixture slowly to the oil, heat at low to medium heat for few minutes till the meat balls turn brown
5. Flip the meat ball and deep fry again for a few minutes
6. Try one and see if it is cooked properly, if not, fry longer time for the rest
1 pound of lamb
half small onion
Salt and black pepper to taste
1/2 cup of water
1/2 cup of vegetable oil
Steps
1. Mince lamb and onion, salt and pepper till they are mixed well and very soft, add water and mix again
2. Make lamb mixture into small flat thin round shape, try to make them thin so that they will be cooked properly
3. Heat the oil
4. Place the minced lamb mixture slowly to the oil, heat at low to medium heat for few minutes till the meat balls turn brown
5. Flip the meat ball and deep fry again for a few minutes
6. Try one and see if it is cooked properly, if not, fry longer time for the rest
Ququre (uyghur food)
Ququre is a very traditional Uyghur food.It is hand made tortellini made from scratch. Stuffing is often chopped lamb and onion. Also often it is prepared as soup
1. 3 cups of all purpose Flour
2.3/4 cup of water
3.1 pound of lamb, minced
4. salt to tatse
5. black pepper to taste
6. 2 tea spoon Cumin
7. 1 small size onion
8. 1 table spoon of water
9. 1 radish
Steps
Step 1 Prepare soup
1. Pour water in the pan
2. Cut few pieces of bones of lamb into the pan
3.Cut radish into small piece, also toss into pan
4. Heat the soup till boil
5. Take out the black form on top
6. Add salt to taste, pinch of black pepper
7. Let the soup simmer till the rest of the preparations ready
8. 1 tomato,thinly cut
9. Chopped Cilantro
Step 1 Dough mixing
1. Mix the 3 cups of flour, oil, 3/4 cup of water, salt, mix in the kitchen aid bowl. Use kitchen aid mixture, beat at speed 2 for 4 min
2. Then mix the dough at speed 2 for 4min or longer time
3. Set the dough aside for 30 min before next step
Step 2 Filling preparation
1. Mince lamb and onion
2. Add salt and black pepper, cumin to taste
3. Add water, mix
Step 3 Make ququre
1. make the dough flat, round, thin
2. Fold the flat dough back and forth
3.Cut the dough for about 2inch x 2 inch rectangle
Step 4
1. Fill the rectangle shape dough with lamb mixture
2. Make the shape of ququre as the following pictures
(These ququres can be stored in the freezer.If you like, you can make stock of ququre, each time thaw before use)
(These ququres can be stored in the freezer.If you like, you can make stock of ququre, each time thaw before use)
Step 5
1. Put all the ready ququre into boiled soup, mix
2. Add cut tomato in the soup as well
3. Let it soil for 5 min
4. Add chopped cilantro on top of the soup
5 Adjust the salt of the soup
Rice noodle and carrot salad
Ingredients
1 pack of dry rice noodle
2-3 medium size carrots, shredded
1 cup of baby spinach
2 table spoons of vinegar
1 tea spoon of red pepper powder
2 tea spoons of sour source
6 cloves of garlic, minced
1 table spoon cut ginger
2 table spoons of olive oil
2 cups of water
half thinly cut red bell pepper or any other spicy red pepper
2 tea spoon of paprika spice
Steps
1. Boil 2 cups of water
2. Toss packed rice noodle into boiled water, boil for few min or until it is cooked, take out the rice noodle from water, rinse by cold water to cool down rice noodle.
3. Place the rice noodle in the serving plate, add shredded carrots, mix, add salt to taste
4. Toss baby spinach, mix again
5. Mix vinegar and red pepper powder, Add mixture to the salad
6. Add sour source, mix
7. Add chopped garlic and chopped ginger on top for garnishing
8. Heat the olive oil for 2 min
9. Pour the heated olive oil on top of the salad, especially on top of minced ginger and garlic, mix well
10. Add thinly cut bell pepper, mix
11. Adjust vinegar, sour source, garlic, ginger, salt and pepperika according to your taste
1 pack of dry rice noodle
2-3 medium size carrots, shredded
1 cup of baby spinach
2 table spoons of vinegar
1 tea spoon of red pepper powder
2 tea spoons of sour source
6 cloves of garlic, minced
1 table spoon cut ginger
2 table spoons of olive oil
2 cups of water
half thinly cut red bell pepper or any other spicy red pepper
2 tea spoon of paprika spice
Steps
1. Boil 2 cups of water
2. Toss packed rice noodle into boiled water, boil for few min or until it is cooked, take out the rice noodle from water, rinse by cold water to cool down rice noodle.
3. Place the rice noodle in the serving plate, add shredded carrots, mix, add salt to taste
4. Toss baby spinach, mix again
5. Mix vinegar and red pepper powder, Add mixture to the salad
6. Add sour source, mix
7. Add chopped garlic and chopped ginger on top for garnishing
8. Heat the olive oil for 2 min
9. Pour the heated olive oil on top of the salad, especially on top of minced ginger and garlic, mix well
10. Add thinly cut bell pepper, mix
11. Adjust vinegar, sour source, garlic, ginger, salt and pepperika according to your taste
Zucchini bread
Steps
Part 1
4 eggs
1 small onion, chopped
3/4 cup vegetable oil
1 tbs parsley
1/2 tsp oregano
1/2 cup parmescan cheese
dash of salt and pepper
Mix all above
Part 2
Add 2 cups Bisquick mix (or pancake mix), mix again by spoon
Part 3
Add 3-4 thinly sliced Zucchini, mix all above with sppon
Part 4
Pour into 9x13 pan, bake at 350 for 40 minutes
Part 1
4 eggs
1 small onion, chopped
3/4 cup vegetable oil
1 tbs parsley
1/2 tsp oregano
1/2 cup parmescan cheese
dash of salt and pepper
Mix all above
Part 2
Add 2 cups Bisquick mix (or pancake mix), mix again by spoon
Part 3
Add 3-4 thinly sliced Zucchini, mix all above with sppon
Part 4
Pour into 9x13 pan, bake at 350 for 40 minutes
Deep fried shrimp with side vegetable side salad
Ingredients
1. 1LB of frozen cooked shrimp
2. 2eggs
3. Flour and bread crumb
4. pinch of salt, dry oregano, cumin
5. vegetable oil
6. Vegetable mix
7. Half tomato
6. yogurt
7. Kumquat (optional)
Steps
1. Shawn the shrimp
1. Beat the eggs and add salt, oregano and cumin
2. Combine bread crumb with flour
3. Dip shrimp in the flour mix,, then dip in the eggs mix
4. Heat the oil
5. Then add the shrimp with eggs and flour to the oil, deep fry at low heat till the shrimp is grown brown, then change sides,do the same for the other side
6. When shrimp is cooked, place aside on top of the paper towel, so that paper towel can absorb excess oil
7. Meanwhile prepare salad, combine vegetable mix (contain spinach, raman, cabbage..) and chopped tomato into a small bowl, add some yogurt on top, put some seasoning, like salt, black pepper, oregano and cumin to taste.Can also squeeze some kumquat juice or lemon juice into salad
8. Place the drilled shrimp on top of big place, place it one next to another, then place salad on top of the shrimp, in the middle part for decoration.
9. Can also place some kumquat on the outer edge of the salad, 1 piece of shrimp o the middle top for decoration.
1. 1LB of frozen cooked shrimp
2. 2eggs
3. Flour and bread crumb
4. pinch of salt, dry oregano, cumin
5. vegetable oil
6. Vegetable mix
7. Half tomato
6. yogurt
7. Kumquat (optional)
Steps
1. Shawn the shrimp
1. Beat the eggs and add salt, oregano and cumin
2. Combine bread crumb with flour
3. Dip shrimp in the flour mix,, then dip in the eggs mix
4. Heat the oil
5. Then add the shrimp with eggs and flour to the oil, deep fry at low heat till the shrimp is grown brown, then change sides,do the same for the other side
6. When shrimp is cooked, place aside on top of the paper towel, so that paper towel can absorb excess oil
7. Meanwhile prepare salad, combine vegetable mix (contain spinach, raman, cabbage..) and chopped tomato into a small bowl, add some yogurt on top, put some seasoning, like salt, black pepper, oregano and cumin to taste.Can also squeeze some kumquat juice or lemon juice into salad
8. Place the drilled shrimp on top of big place, place it one next to another, then place salad on top of the shrimp, in the middle part for decoration.
9. Can also place some kumquat on the outer edge of the salad, 1 piece of shrimp o the middle top for decoration.
Baked sweet potatos
Bake sweet potatoes at 400F until you see the juice of the sweet potatos come out. It usually takes over an hour, better to bake while you are baking bread or other bakaries to make full use of the heat
Butternut squash pie
Filling
1. half butternut squash, cut into small pieces, or choped by mixer
2. 1 pound of minced beef (orlamb), Or can be skiped for vegetarians
3. 1 red bell peper, cut into small pieces
4. 1 table spoon dry oregano
5. 1 tea spoon of black pepper
6. 1 tea spoon of dry cumin
7. salt to taste
8. 2 table spoon of olive oil
9. 2 eggs, yok and white
Mix all above in a bowl
(For vegetarians, meat can be skipped and pie will taste as delicious)
Dough preparation
1. 2 measure cups of whole wheat flour, 1 measure cup of all purpose flour
2. half cup of olive oil
3. 1 pack of yeast power (walmart quick rise yeast)
4. 2 tea spoon of oregano
5. 1.5 table spoons of salt
6. 1 tea spoon of baking soda
7. 2 table spoons of garlic power
8. 2 cups of warm water
Mix above using kichen aid flat beater mixer for 4 min at speed 2, then use dough hook, beat at speed 2 for 2 min. Brush some olive oil on top of dough, cover the dough with plastic, then towel to keep the dough warm for 30 min
Making pie
1. Take out small portion of dough, make it flat round shape, size should be bigger than cookie size.
2. Put some fillings on top of half of the dough. combine with the other half of the dough, make a half moon pie.
3. Brush the top of the pie with mixer of olive oil and egg yolk to bring some shining color for the pie
Bake
1. Brush the baking tray with olive oil, line up the pies on the tray
2. Bake at 425F for half an hour or till the pie was cooked golden brown
1. half butternut squash, cut into small pieces, or choped by mixer
2. 1 pound of minced beef (orlamb), Or can be skiped for vegetarians
3. 1 red bell peper, cut into small pieces
4. 1 table spoon dry oregano
5. 1 tea spoon of black pepper
6. 1 tea spoon of dry cumin
7. salt to taste
8. 2 table spoon of olive oil
9. 2 eggs, yok and white
Mix all above in a bowl
(For vegetarians, meat can be skipped and pie will taste as delicious)
Dough preparation
1. 2 measure cups of whole wheat flour, 1 measure cup of all purpose flour
2. half cup of olive oil
3. 1 pack of yeast power (walmart quick rise yeast)
4. 2 tea spoon of oregano
5. 1.5 table spoons of salt
6. 1 tea spoon of baking soda
7. 2 table spoons of garlic power
8. 2 cups of warm water
Mix above using kichen aid flat beater mixer for 4 min at speed 2, then use dough hook, beat at speed 2 for 2 min. Brush some olive oil on top of dough, cover the dough with plastic, then towel to keep the dough warm for 30 min
Making pie
1. Take out small portion of dough, make it flat round shape, size should be bigger than cookie size.
2. Put some fillings on top of half of the dough. combine with the other half of the dough, make a half moon pie.
3. Brush the top of the pie with mixer of olive oil and egg yolk to bring some shining color for the pie
Bake
1. Brush the baking tray with olive oil, line up the pies on the tray
2. Bake at 425F for half an hour or till the pie was cooked golden brown
Start with my Uyghur bread (in Uyghur, it is called "Nan")
There are many kinds of bread in US. I am very blessed to be able to try all types of bread from many different countries. But I still have special feeling to the bread that was made in my hometown---Kashgar.
Bread is a must daily food back home. We have bread every morning, use it as daily snacks, even carry for the long distance trips. Any home you visit, there is always bread, dry fruits displayed at the dining table at any time. There are different types of breads with different flavor, and for different occasions and different purposes.
Here I would like share the basic concepts of Uighur bread. I don't have every material that we use back home to bake the exact bread. I modified the recipe according to my taste and available ingredients in US.
I used whole wheat floor for healthy purpose. I also used electric or gas oven since I can't find tonur (Uighur bread baker, bakes the bread using wood fire flame). This is the guide line for Uighur bread baking, you can always modify according to your taste as well. I used the kitchen aid for dough mixing. If you don't have kitchen aid, you can also use hand as well. But you need to mix longer time, also need to press the dough for about half an hour by hand before letting it sit for 15 min
Materials
For bread mix
2 cups of whole wheat flour
half cup of olive oil
1tsp of dry oregano
0.5 table spoon of dry basil
1 table spoon of garlic powder
2 table spoons of salt
1 small pack of yeast
1.5 cup of warm water or milk (I usually heat each cup at microwave for 1 or 2 min before I use)
For topping
sesame seeds
half cup of finely chopped onion
one egg yellow and 1 table spoon olive oil
dry rosemary
Procedure:
1. Mix all the bread mix ingredient as above in the kichen aid bowl. Mix well by spatula
2.Use kitchen aid flat beater, beat at speed 2 for 2 min,
3. Use kitchen aid dough hook, mix at speed 2 for 2 min
4. Cover the dough by plastic first, then towel on top, let it site for 15 min
5. Make round shape bread with dough by hand. Usually middle part is a bit thinner than the edges.
6. Poke some holes by fork. In Kashgar, we use tukqe to make the follower shape on top of bread
7. For topping, brush some egg and olive oil, sprinkle some sesame seeds,dry rosemary
8. Or for some bread, you can also choose to sprinkle chopped onion and oil on top of the bread, it will bring great smell and great flavor as well
9. Preheat the oven to 375 K
10. Brush the baking tray by olive oil, place the bread on baking tray, leave some space between the bread, so that they don't combine during baking
11. Bake the bread at 375K for 30 min or until the breads are golden brown.
Once you took out the bread, cool the bread a little, then you can ready to try your delicious bread.
Bread storage
You can keep your bread at room temperature for 1 or 2 days. For longer storage, you can keep the bread in zip lock bags, and store at freezer. Warm up right before you are ready to eat.
In Uighur culture, we bake a lot of breads at once, and we use Tonur (which the fire oven, bake the bread with the flame of wood). We have bread with tea, or milk tea usually in the morning. Once we bake the bread, I keep bread on big table cloth one by one separately and air dry for 2 to 3 days. The bread might get a bit harder, but once you dip the bread in the tea, it melts down right away. This way can be also used for Seper Tokichi (In English it means travel small size bread). We bake the bread in smaller sizes, and let it air dry for a few days prior to long distance travel. Once the bread is air dried, you don't have to worry about the mold caused by moisture. You can keep this bread for a few months without any problem. I always had breads from home, even when I am few thousand miles away. I can even enjoy my home baked bread.
Bread is a must daily food back home. We have bread every morning, use it as daily snacks, even carry for the long distance trips. Any home you visit, there is always bread, dry fruits displayed at the dining table at any time. There are different types of breads with different flavor, and for different occasions and different purposes.
Here I would like share the basic concepts of Uighur bread. I don't have every material that we use back home to bake the exact bread. I modified the recipe according to my taste and available ingredients in US.
I used whole wheat floor for healthy purpose. I also used electric or gas oven since I can't find tonur (Uighur bread baker, bakes the bread using wood fire flame). This is the guide line for Uighur bread baking, you can always modify according to your taste as well. I used the kitchen aid for dough mixing. If you don't have kitchen aid, you can also use hand as well. But you need to mix longer time, also need to press the dough for about half an hour by hand before letting it sit for 15 min
Materials
For bread mix
2 cups of whole wheat flour
half cup of olive oil
1tsp of dry oregano
0.5 table spoon of dry basil
1 table spoon of garlic powder
2 table spoons of salt
1 small pack of yeast
1.5 cup of warm water or milk (I usually heat each cup at microwave for 1 or 2 min before I use)
For topping
sesame seeds
half cup of finely chopped onion
one egg yellow and 1 table spoon olive oil
dry rosemary
Procedure:
1. Mix all the bread mix ingredient as above in the kichen aid bowl. Mix well by spatula
2.Use kitchen aid flat beater, beat at speed 2 for 2 min,
3. Use kitchen aid dough hook, mix at speed 2 for 2 min
4. Cover the dough by plastic first, then towel on top, let it site for 15 min
5. Make round shape bread with dough by hand. Usually middle part is a bit thinner than the edges.
6. Poke some holes by fork. In Kashgar, we use tukqe to make the follower shape on top of bread
7. For topping, brush some egg and olive oil, sprinkle some sesame seeds,dry rosemary
8. Or for some bread, you can also choose to sprinkle chopped onion and oil on top of the bread, it will bring great smell and great flavor as well
9. Preheat the oven to 375 K
10. Brush the baking tray by olive oil, place the bread on baking tray, leave some space between the bread, so that they don't combine during baking
11. Bake the bread at 375K for 30 min or until the breads are golden brown.
Once you took out the bread, cool the bread a little, then you can ready to try your delicious bread.
Bread storage
You can keep your bread at room temperature for 1 or 2 days. For longer storage, you can keep the bread in zip lock bags, and store at freezer. Warm up right before you are ready to eat.
In Uighur culture, we bake a lot of breads at once, and we use Tonur (which the fire oven, bake the bread with the flame of wood). We have bread with tea, or milk tea usually in the morning. Once we bake the bread, I keep bread on big table cloth one by one separately and air dry for 2 to 3 days. The bread might get a bit harder, but once you dip the bread in the tea, it melts down right away. This way can be also used for Seper Tokichi (In English it means travel small size bread). We bake the bread in smaller sizes, and let it air dry for a few days prior to long distance travel. Once the bread is air dried, you don't have to worry about the mold caused by moisture. You can keep this bread for a few months without any problem. I always had breads from home, even when I am few thousand miles away. I can even enjoy my home baked bread.
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