Xinjiang “Hot Pockets”

Back in the day my mom used to keep a box of frozen food known as “Hot Pockets” in the freezer ready to fight my insatiable appetite.  It was never quite enough for a full meal, but it would keep me out of the kitchen long enough for her to cook a full-blown dinner.  If I remember right there were different flavors like broccoli and cheese, chicken and cheese, beef and onions, and maybe even pepperoni pizza.  I’m going to go out on a limb here and say that I don’t think they ever thought of adding “lamb” as a flavor

It’s a Brick Oven, Not a Microwave

Many times you’ll find Samsa stands right next to stands that sell Uyghur bread, and the reason for this (I guess) is because the ovens used to cook them are almost identical.  Wide at the base with a narrow opening, these brick ovens are heated with either coal or wood, whichever is more readily available in that particular region.  Inside, the oven walls are curved and smooth.

The Verdict

تۇخۇم پۆرىسى

شۇ ئارىلىقتا، بىر چىنە قەتىقنى ئارىلاشتۇرۇپ، يانا بىر چىنىدە ئىككى تۇخۇمنى چەلىپ ئاندىن بۇ ئىككىسىنى يەنە ئارىلاشتۇرۇپ ئۇئىنىنغا يەرىم چىنە سارماي ياكى بىر چىنە سۇماي سەلىپ تەييارلاڭ.

قوڭ جاۋۇرغا 4 چىنە ئۇن سەلىڭ بۇنىڭ ھەممىسى ئاق ئۇن(ئالل پۇرپوسە) بولسىمۇ بولىدۇ ياكى ئىككىسى ۋھەئات ئىككىسى ئالل پۇرپوسە بولسا تەخىمۇ ياخشى.

ئۇننىڭ ئوتتۇرسىنى ئەچىپ ئالدى بىلان ھەلىقى ياسىغان ئەچىتقۇ ئەرىتمىنى توكۇڭ ،ئاندىن قەتىقبىلان تخۇم ئارىلاشنىنىمۇ توكۇپ خەھىر قىلىڭ. ئاندىن ئۇستىگە پالستىنكا يەپىپ ئاندىن يوگاپ ئىسسىك يەرگە قۇيۇپ قويسىڭىز 40 مىنۇتە ئاتراپىدا خەمىر بولىدۇ.

بۇ ئارىلىقتا قىيما قىلسىڭىزمۇ بولىدۇ ماسىلەن گوش قىيمىسى، ياكى چەئەسە بىلان پارسلەي قىيمىسى8ئوزىنىڭىز بەلگىلەڭ، ياڭاق سالدىڭىزمۇ بولىدۇ)

خەمىر بولغاندا، سامسا زوگۇلداك ئەچىپ ئارىسىغا قىيمىڭىزنى ئەلىپ ئاندىن ئۇنى سامسا تۇگگانداك تۇگۇڭ، ئۇستىگە تۇخۇم سۇركىسىڭىزمۇ بولىدۇ. ئاندىن لەسقا سەلىپ 375تە 10 مىنۇت ئاندىن 350 تە 20 مىنۇتە (گوشلۇك قىيما بولسا جىقراق) قويۇپ، ئىشقىلىپ پىشقىچە قويسىڭىز بولىدۇ. بۇ ھەم نان ھەم تماق ئورنىدا بولىدۇ.

2. راستىنلا نان يىماكچى بولسىڭىز؛

يۇقرۇدىكى ئەچىتكۇنى تەييەرلاپ، ئاندىن ئىككى تۇخۇم ۋە بىر چىنە سۇتنى سەلىپ ئىللەشتۇرۇپ ، ئاندىن يۇقۇردىكى ئۇنغا (ساپ ئالل پۇرپوسە) سەلىپ ئارىلاشتۇرۇپ خەمىر قىلىڭ، خەمىرنى راسا چايلەڭ ئاندىن ھىم قىلىپ دۇملەپ قويسىڭىز بولىدۇ.

خەمىر بولغاندا ئۇنىنغگا يانا چايلاپ ياندرۇرۇپ ئاندىن ياڭاقنى (سىزدە چۇقۇم بار ) توغراپ ، خەمىرنى ئەچىپ (نوغۇش بىلان، كورىيالىكلەرنىڭ دۇكىنىدا نوغۇش بار) بىرلىك كەلىنلىقتا ئاچىمىز، ئاندىن ياڭاق ئۇگۇتمىسىنى تاكشى چەچىپ خەمىرنى يوگىلىتىمىز، ئۇ ھۇددى بىلاكتاك بولىدۇ. ئاندىن پىچاق بىلان بىرلىك قەلىنلىقتا كەسىپ ، ياتقۇزۇپ بەسىپ ئاندىن لەسقا سەلىپ ئۇنىمۇ ئوخھساش ئۇسۇلدە پىشۇرمىز. بۇ كۇرس-كۇرس ھەم تەملىك بولىدۇ.

Laghman
This is an Uyghur dish. Uyghurs come from what is now northwest China but their language and culture are more akin to those of people from Central Asian countries such as Kyrghyzstan, Kazakhstan, Uzbekistan and Tadjikistan. Like the people of those countries, Uyghurs are predominantly muslims. Due to the close historical links between Uyghurs and their Central Asian neighbours and, more recently, to oppression by the Chinese authorities, Uyghurs and, consequently, Uyghur cuisine can be found all over Central Asia.
As laghman is traditionally made with mutton, I had never tried it until a couple of years ago when I travelled through Xinjian provence, the heart of the Uyghur homeland, and had big problems finding vegetarian food.

Most of the time I ate bread, pickles and dried fruit. Sometimes I ate Chinese food – usually tofu. One time I was in a small roadside village which was a service centre for lorry drivers and bus passengers. I was really hungry and I walked into the only restaurant and sat down. There was no menu but the waitress came up and put a bowl of tea and a bowl of laghman in front of me, then brought a pair of chopsticks. She went away without a word. I picked the bits of mutton out and ate the laghman. What a pity, I thought, that this always contains meat. There were so many vegetables and spices in it that the meat didn’t seem necessary. I resolved to try a vegetarian version but it was only two years later, when my wife said she fancied laghman for dinner, that I got round to it.
I used soy protein for this recipe but you needn’t. We just happened to have a little left in the bottom of a packet in the cupboard, so I chucked it in. I don’t see soy protein as a ‘meat substitute’. I don’t think such things are necessary, it doesn’t taste anything like meat and I don’t see the point in trying to make it taste like meat. If you make laghman without soy protein, it won’t be any the worse for that.
The noodles traditionally used are thick, hand rolled wheat noodles. You can use any kind I suppose but ordinary Italian style spaghetti works fine. The thicker stuff with the hole running through it is even better if you can find it.
Ingredients
A handful of dried soy protein
1 large potato
1 large carrot
2 green peppers
1 large tomato
1 onion
2 or 3 cloves of garlic
1 level tsp. whole coriander seeds
A few black peppercorns
A third of a tsp. crushed dried red chillies
1 star anise
Either a level tsp. of vegetable stock powder, half a vegetable stock cube or a half teaspoon of yeast extract
3 tablespoons of soy sauce
Vegetable oil
Salt
Green coriander
Noodles/spaghetti
A lot of ingredients but the preparation is fairly simple. You’ll be eating it within an hour of washing the carrots and potatoes.
Start by soaking the soy protein in hot water then peel the carrots and potatoes and chop them up along with the tomato and peppers. Put everything to one side while you peel and chop the onion. Put some oil in a pan (go on, stick a load in) and while it is heating, crush the coriander seeds and peppercorns. Throw them into the hot oil and add the chopped onion a few seconds later. When the onion is starting to brown, crush the garlic and add it with the chilli and whole anise. Stir and fry for a few minutes more then add all the other vegetables. Drain the soy protein, give it a quick rinse in cold water and fire that in too. Stir and put a lid on the pan. Stew the mixture for 5 to 8 minutes then add water to cover everything and more. There should be a lot of liquid in the final sauce – almost like a soup. Add the soy sauce and stock and a little salt if you think it’s necessary, but remember there’s salt in the soy sauce and stock.
Simmer the sauce for about half an hour then add chopped coriander at the end of the cooking time. If you’re planning to serve it straight away, start cooking the pasta about 10 minutes before the sauce is ready, then you can turn the heat off and leave the sauce to cool a little before the pasta finishes cooking. Serve the laghman in deep bowls, half filled with pasta then topped up with sauce.

Serves 4 to 6 as a main course
1 pound boneless lamb leg or shoulder
Marinade:

1 medium onion, coarsely chopped
2 tablespoons vegetable oil
1/4 cup pomegranate juice, or substitute 1/4 cup fresh lemon juice mixed with 1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground
black pepper
1 tablespoon finely chopped garlic
3/4 teaspoon cayenne
1. Cut the lamb into small pieces, approximately 1-inch square, leaving on a little fat. Set aside.
2. Process the onion to a paste in a food processor. Transfer to amedium bowl and stir in the remaining marinade ingredients. Add lambpieces and stir to coat. Cover and let sit for 2 hours in therefrigerator.
3. Prepare a medium-hot fire in a charcoal grill or preheat a gasgrill. If using bamboo skewers, soak 8 skewers in water for 30 minutes.
4. Thread the pieces of meat onto 8 bamboo or metal skewers. Don’tcrowd them: the pieces of meat should barely touch one another.
5. Place the skewers on the hot grill, about 4 to 5 inches from thecoals. Grill for 2 minutes on the first side, then turn. Cook for 7 to8 minutes more, turning periodically to ensure good color and evencooking. Cooking times will vary somewhat depending on whether you usebamboo or metal skewers and on the heat of your grill, and whether youwish to leave the lamb pink in the middle or to cook it right through.
6. Serve on the skewers, on a platter.
From “Beyond the Great Wall: Recipes and Travels in the Other China”
by Jeffrey Alford and Naomi Duguid

Ingredients

• 1 cup oil
• 1/4 cup raw peanuts, skins removed
• 4 ounces ground beef
• 2 tablespoons szechwan bean sauce (regular, not hot)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground szechwan pepper
• 3 tablespoons sugar
• 1 tablespoon minced garlic
• 3 tablespoons white vinegar
• 3 tablespoons black soy sauce
• 1 tablespoon sesame oil
• 8 bay leaves
• 1 1/2 lbs flank steaks or tender beef
• 1 cup celery, in thin strips 1 . 5 inches long
• 1/2 cup scallion, in thin strips 1 . 5 inches long
• 1/4 cup red bell pepper, in strips
• 1/2 cup watercress

• Directions

• 1

  Heat 1 cup oil in wok to deep-fry temperature, then deep-dry peanuts over medium-low heat until golden brown.

• 2

  Remove the peanuts with a slotted spoon or strainer and place on paper towels to drain and cool.

• 3

  Put the cooled peanuts in a smallplastic bag or between two towels, then roll a rolling pin over them tocrush coarsely; set crushed peanuts aside for later use.

• 4

  Mix the cayenne, Szechwan peppercorn, sugar, garlic, vinegar, black soy sauce, and sesame oil in a bowl.

• 5

  Remove all but two tablespoons of oil from the wok. Heat this oil, and when it is hot, add the ground beef.

• 6

  Stir and cook the beef until done.

• 7

  Stir in the bean sauce, then the sauce mixture you have just made.

• 8

  Mix well, then turn off the heat.

• 9

  This meat sauce can be prepared a few hours in advance.

• 10

  Fill a big pot with enough water to cover your piece of beef.

• 11

  Add the bay leaves to the water and bring to a rapid boil.

• 12

  Add meat and cook over medium heat until done to your taste – medium rare should be about 10 minutes.

• 13

  Remove meat and pat dry.

• 14

  Place the meat on a cutting board and slice into thin pieces, as you would for roast beef.

• 15

  Arrange the slices on a serving platter, slightly overlapping each other.

• 16

  Garnish with celery, scallions, red pepper, and watercress.

• 17

  Pour the meat sauce over evenly, then sprinkle crushed peanuts on top.

• 18

  Serve at room temperature, perhaps with noodles.

Xuruchi :
Aqun bir kilogram , qarimuch bir chimdim , gosh ikki yérim kilugram ,kawawichin 10 tal , tuxum ikki dane , zenjiwil bir bash , piyaz ikkital , qurut 140 giram .
Étish usuli :


1 . Gushni 140 giramchongluqta parchilap , soghuq sugha sélip qaynitip , tuz quyupshurpisni bir qanche ret soruldu . Andin kawawichin , zenjiwilni putunsilip , pes utta bir saet sim – sim qaynitip , pishqan goshni ,kawawichin , zenjiwilni sozup élwitildu .
2 . Tuxumni ungha chiqip, tuzni otkuzuprek ching xémir yughurup , 10-15 minut tindurlidu .Tinghan xémirni népiz yiyip , 15 minut shamalditip , qisqa ugre kisip ,qaynaq sugha silip 10 minut qaynitildu . Ugre pishqanda , suzup ilip ,soghoq suda bir qétim chayqap légen’ge élip quylidu .
3 . Ushshaqyalpaklap toghralghan piyazni bir qachgha silip , ustige shurpiningyuzdin quylidu . Ugrining ustige goshni oshshaq toghrap sélip , suqqanqarimuchni sépip , teyyarlanghan shurpini ashning ustige quyupairlashturup yeydu .
Soqqan qurut ayrim texside kelturlidu . Qurutni her kim oz ehwalgha qarap istimal qilsa buldu .
Alahidilgi :
Goshi kop , shurpiliq , temlik we kuchluk bulup , Uyghur xelqining alahide ésil tamaqlirdin biri .

Menbe Sirdashlar Munbiridin Ümid Yollanmisi
http://www.sirdashlar.com/forum/viewtopic.php?t=11

Qat-qat pishurush usuli

Lazimliqxuruchlar: 200gram (bir kichik chine) may, töt _besh dane tuxum,300gram (bir yérim kichik chine) qum shéker, üch gramdek(kem bir balqoshuq) soda, 150gram (kemrek bir kichik chine) süt (qoyulsimu,qoyulmisimu bolidu), bir yérim yaki ikki kichik chine un, bir yérimikki kilogram süttin qaynitilghan iris, 200gram pichine teyyarlinidu.

Qat_ qat mikat yaki napalion depmu atilidu. Qat _ qat pishurush üchünalahide aq un, may (éritilgen qoruq may yaki sériq may), tuxum,qumshéker, süt, soda parashoki, qoyuq we éqip ketmeydighan haletteqilip qaynitilghan iris, yüzige sépish üchün péchine uwiqiteyyarlinidu.

Xémir yughurush üchün, aldi bilen ölchem boyicheélinghan may dasqa sélinip obdan köptürülidu(köptürüsh usulibaqaliyningkige oxshash). Andin kéyin tuxum, qumshéker, soda parashokisélinip yene obdan ileshtürüp köptürülidu. Axirida süt quyup, un sélipxémir yughurulidu. Xémir nahayiti bosh bolushi kérek. (Xémir qoshuqbilen yughurulup, lésqa qoshuq bilen sélinip, qoshuq bilen yéyitiliptekshilinidu).

Qat _ qatni pishurushta, pakiz tazilanghan lésobdan maylinidu (bezide népiz qeghez salsimu bolidu, eger qeghezsélinsa, xémirning lésqa chapliship qélip chiqmay qélishining aldinialighili bolidu). Teyyarlanghan xémir lés chongluqida tekshi üch _ tötparchigha bölünüp, her bir parche xémir ayrim _ ayrim halda lésqasélinidu (bir lésqa töt _ besh qoshuq sélinsayaki ehwalgha qarapsélinsa bolidu) hemde bir _ birlep pishurulidu. Xémirlar pishipbolghandin kéyin, bir parchisining üstige ikkinchi parche xémirniquyup, sel bésip qoyghandin kéyin uning üstige üchinchi parche xémirniqoyghandin kéyin uning üstige yene iris sürtülidu. Eng axirida üchqewet (yaki töt qewet) xémirning üstige qatmighan sürtülgen iris bashqanersilerge yuqushup ketmeydu. Tutushqa we qoyushqa eplik bolidu. Buningbilen üch yaki töt qewetlik bir parche qat _ qat teyyarlanghan bolidu.

Qat_ qatning her bir parche xémiri bek qélin bolup ketmesliki, mumkinkedernépizrek bolushi kérek. Bek qélin bolup ketse arisigha sürtülgen iristétimay qalidu. Qat _ qatning arisigha irisning köprek sürtülginiyaxshi. Bundaq bolghanda qat _ qatning qatlam _ qatlamlirigha irisningtemi singip yumshaq bolidu.

Menbe Sirdashlar Munbiridin Ümid Yollanmisi

Unbir kilogiram,samsaq bir bash,gösh200giram, su yéghi200giram,zenjiwilsuyi aziraq, jangdo100giram, kök laza 2tal, sung piyaz bir tal, pemidur2tal, kawawichin suyi aziraq, tuz muwapiq miqdarda.
Itish usuli:


1-Pesilgeqarap ungha muwapiq miqdarda su, tuz quyup xémir yughurup, porekchiqquche ishlep 15minut tindurghandin kiyin 40eiram chongluqta zuwulauzup, uni yaghlap turup bigiz qoldek tomluqta uzunchaq pilteqilimiz.piltilerni destilep tizghanda her qewitining ustini yaghlapturush kérek. Andin 15minut tindurimiz.
2-Tinghan piltini birbirlep élip ashtaxta ustigeikki béshidin tutup tekshi tizimiz. Andinikki uchidin tutup ikki bélikimizni kérip asta we dadilliq bilenottursini ashtaxtigha bosh urimiz,bir ghulach bolghanda qatlap yenesuzulidu.Inchike bolghanda bir alqinimizgha yighilghan pilte béshiniuziwétip inchike suzulghan xémirni qaynighan qazangha sélip 5minutqaynitimiz.chop pishqandin kiyin suzup élip soghaq suda chayqap, yaissitip qachigha sélip teyarliwalghan seyni ustige quyimiz.
Lengmenni qorumisini qorush usuli:
1-Göshnipiz suzunchaq toghruldu, kök lazini ichidiki tumurini éliwétip yuyup,jangdo bilen ikkisi toghralghan göshchilik chongluqta toghrildu.
Pemidu samsaqlar ushshaq toghruldu. Jangdoni uzun inchike qilip toghrap kawawichin , zenjiwilni sugha chilap temi chiqirildu.
2-Qazanghayaghni quyup qizzighandin kiyin göshni qizarghiche qoruymiz, andin sungpiyazni salimiz , uningdi kiyin pemidur ézilgidek qoruldu, jangdonisélip pishqanda zenjiwil,kawawichin suyini quyimiz. Andin tengshelgudeksu quyup, dura dermeklirni tengshep ashning ustige salsaq bolidu.
Alahidiligi:
Éshi tirik, chaynashliq, temi yaxshi yéngi bulup kishiler ishtiha bilen yeydu.

Menbe Sirdashlar Munbiridin Ümid Yollanmisi