Try to cut the onion and the potato the same size as the lamb cubes. i love xinjiang soooo much, Josh Summers on March 4th, 2015 at 12:25 am, My pleasure, Rannie! It is…. My favourite was number 7, something like a kebab (the marinate) but fried instead of grilled. Cook noodles in a saucepan of boiling water until just cooked (3-5 minutes). Add the udon noodles and cook for 8 to 10 minutes or until they are tender. Add the tomatoes and their juice, the peppers, green onions, and chili oil. When the oil becomes warm, add lamb. A Chinese man wrote this statement in Wikipedia, “Maca is widely consumed in Xinjiang, western China. You’ll also receive monthly travel updates, exclusive offers and travel tips. This recipe is from a restaurant in the city of Kashgar, Xinjiang Province, China. Thanks for the inspiration, and the bit of history/culture in your description! I love this! Wondering about your recipe for dapanji. And the sauce sounds amazing! I’ll definitely look that up…thanks for sharing. They are coated in a bold spice mix that includes cumin powder, chili pepper, and Sichuan peppercorns. Really useful post. Required fields are marked *. Normally you would use fresh pulled noodles but they are very hard to find unless you make your own and they are not easy so the closest equivalent is udon noodles. While marinating the lamb, prepare the vegetables. I can get ground lamb at the organic farm, that would be ok, right? Then add the dark soy sauce, light soy sauce, Shaoxing wine, and 3 cups water.Bring to a boil and reduce the heat to medium. I agree, although I think that some people would prefer to avoid the red peppers altogether, just like you would rather avoid the bones! And it’s the main source of protein for the large Muslim population in these areas. Does that also refer to ground, or whole Sichuan peppercorns? People think it is very good for health.” What I need is the Chinese name for Maca, in Chinese. So far, this is the closest version I’ve made. Yep, the ground lamb will work perfect for this dish! Your email address will not be published. Since moving back to Malaysia, we’ve been deprived of good uyghur cuisine. Prepare a small bowl of water and set aside. Btw, what is “Xinjiang spice” that’s mentioned in this recipe? I could eat Asian noodle dishes all week! Prepare the sauce while boiling the water. Muslims technically don’t drink or use or handle alcohol. I could eat noodles all the time, this looks mouthwatering! There is a familiar story. Heat 1 tablespoon oil in a large nonstick skillet (or a wok) over medium heat (medium high heat if … In my mind, it’s almost as fun to watch a Hui or Uyghur man make “pulled noodles” as it is to eat laghman. You should check out Lois Bachmann’s 2003 “Cooking for Uyghurs.” I think some of these recipes you’ve linked to might be better and more suited to an American kitchen, though. ©2020 Far West China | Resources | Contact | Privacy Policy, Best Uyghur Food Recipes from Xinjiang, China, go behind the scenes at a Uyghur bread shop in Turpan, Xinjiang | A Traveler's Guide to Far West China, Uyghur Bread 馕 | Central Asian Flat Bread at Its Best. Yep, the cornstarch thing is really helpful and I use it for all my stir fried meat dishes. You can find out more about the most popular Uyghur cuisines and then give them a try yourself. Everything you need to plan your Xinjiang travel is here. I have never seen it! . Thanks for these recipes! While it’s virtually impossible to recreate this memory at home, it’s always worth a try. While it’s npt entirely recipies from Xingjoang, this cookbook does have some… “Behind the Great Wall”, by Naomi Duguid. The people of Xinjiang are muslim. So how does their most famous dish contain xiaosheng wine from Meizhou City, Guangdong Province, China? I love Xinjiang food, and it’s not very common to run into a English language knowledge about their food and culture. If you don’t have access to a Chinese supermarket to get rice wine, a pale dry sherry will do the trick (apple juice will do if you don’t want to visit the liquor store). I fell in love with this dish when I lived in I so do not associate lamb with Chinese food – I have never seen it in Australia and I didn’t travel to the northern/western regions in China. Please use the sharebar on the left to share it with others. Lamb is not often seen in southern Chinese cooking, but in northern, middle and west parts of China, it’s a very popular meat. If you like authentic Asian flavor and would like to cook with bone-in meat, I suggest you to get one . I love the all of the incredible flavors in this dish. While most of the recipes are the recognizable Chinese dishes, there are also quite a few Xinjiang recipes you’ll enjoy. these all sound SO delicious. I personally took lessons from a kebab seller on how to make lamb kebabs and I can’t do it. It’s really close to the idea of pasta, but with Chinese style seasoning and noodles. The DaPanJi recipe I’m sharing here is a bit difficult because there are some unfamiliar ingredients (Shaoxing wine for example), but this can be overcome. yum! The main ingredients of the noodle sauce are lamb, potato, onion, tomato, and pepper. Xinjiang Fried Rice Noodles came from southern China, and then introduced to Xinjiang in 1982. Meanwhile, bring a large pot of water to a boil, add the remaining 1/2 teaspoon salt. If you ever look at the general introduction of the Xinjiang region in my last post, you’ll find that Uyghur food bears a lot of similarities to Middle Eastern cuisine, and laghman is no exception. The Sichuan pepper in the Xinjiang spice “complex mixture of spices” is ground, but what about the Sichuan pepper listed as an ingredient in the main recipe? Thank you. Hi I'm Maggie Zhu! What an incredibly flavorful dish and so satisfying! Serve immediately. When in the US, I find then dried at the World Market. Wow, how very interesting. At first it seemed strange to me that there were no liquid components in the recipe, like soy sauce or vinegar or the like, but I’m assuming that this makes the vinegar and chili oil drizzle at the end a pretty crucial part of the dish, no? Has this been helpful? I’ve noticed that there are different ways of making each dish depending on where you’re at in Xinjiang, so it’s nice to get multiple perspectives. Also because we really like cooking with bone-in meat, so a cleaver comes in handy when you need to chop raw or cooked bone-in chicken, or pork ribs. Happy to hear you like my chili oil recipe and my blog You too, have a great week ahead! You cook the best food Maggie! Maggie, I still can’t believe you made these gorgeous noodles by hand!!! It’s calling to me! Not to mention there are eight types of mainstream cuisine, 23 provinces with completely different cooking styles, and 611 cities, each with its own specialty. Yep, meat cleaver is a must have for almost every Chinese family. It’s called ban mian (拌面) in general terms, lo mein in Cantonese cuisine, and laghman in Xinjiang cuisine. thanks for the great resources! The green veggie in the pictures are peppers, not celery. Thanks! Add tomato, the remaining 1/2 teaspoon salt and the remaining 1 teaspoon cumin powder and mix a few times. Fresh Chinese noodles will be a great choice, but I also found dried udon noodles work well, too. I’ve also found that Turkish pride bread makes a decent substitute. Hopefully you’ll get to try and enjoy a couple of the other recipes as well. I may have to try making naan at home when the weather cools off enough to use the oven. I’m doing a research on the herb called ‘Maca’. Cook and stir in hot oil until firm. Maggie, I could eat this dish for dinner every single day. Notify me of followup comments via e-mail. Great post and step by step photos Maggie! After the recipe was modified by locals, half noodles and half spicy sauce became a unique feature of this dish. Hi Lisa, Happy Chinese New Year to you and your family! Heat 1 tablespoon oil in a large nonstick skillet (or a wok) over medium heat (medium high heat if using an electric stove) and swirl to coat the bottom of the wok with oil. Add noodles to serving plates and pour the sauce on top. Therefore, anyone who has eaten it should not forget the fiery taste. Are these a huge part of your daily use in cooking? Aside from recipes, the book also covers many of the ingredients you’ll need – including descriptions of what they are and how they’re used. Don't subscribe WOW!! I’m on a huge kick at the moment to expand my (always interested, never mastered) cooking skills and I can’t wait to try some of these. Thanks for sharing and I’m sorry I didn’t see your recipe earlier. These noodles look gorgeous! Oh, I never knew the names of the dishes as the restaurants wrote them in Chinese with numbers next to it. Heat the oil in a wok over medium heat. Add potato and stir a few times. I’ve tried to make Dapanji at home a few times but there’s always something missing, a certain flavor that’s lacking. If you go to a Xinjiang restaurant, you’ll see Chinese black vinegar, chili oil, and raw garlic arranged neatly on the table. Lamb is big in my house and your tip with the cornstarch is one I will start to implement. The lamb cubes are crispy on the surface and buttery tender inside. If you want to try your hand a making and pulling your own noodles, see this noodle recipe. There’s plenty available in Uyghur and a few in Chinese, but that doesn’t help much. About whether to buy one or not, it’s really depend on how you like the food prepared. 16 g Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Most people just don’t realize that the secret behind what makes DaPanJi so special is the red sauce. Drop in the garlic, onion, lamb, and 1 teaspoon of the salt and stir-fry for about 8 minutes, or until the onion is translucent. I hope you have a great day! Replies to my comments They must have many lamb breeders? It’s a talent that takes years to perfect, so don’t expect to do it at home (I just use spaghetti noodles as a substitute).