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Monday, October 7, 2013

Uygur Cuisine-Laghman

Laghman is home made noodles topped with vegetables and meat

This looks like a Central Asian version of spaghetti. In China, mainly in West and East part of China, noodles are made by hand from flour, water, and salt, and you pull and twist the dough into long strings, as thin as possible. This home made noodles requires a certain level of cooking skills, and the toppings are much easier to make, depending on the personal preference, you could add capsicum, onions, carrots, tomatoes and and eggs etc. 
 To make this dish you will need(simple way): 
Ingredients:  4 servings uncooked thick spaghetti (or udon noodles); 4 eggs 2 tbsp of chicken stalk; 1 cup mild green chile peppers; 2 cups tomatoes; 1 stalk spring onion; 4 cloves garlic; 2 tbsp. cooking oil; 3 tbsp. hot water; and salt to taste.
Servings: Four
Preparation:
(1) Mix eggs with chopped spring onions in one bowl, and fry them in a cooking pan on medium heat with cooking oil
(2) Remove seeds from peppers. Dice peppers and tomatoes and chop spring onions into smaller pieces.
(3) Crush  garlic and  hot water
(4) Meanwhile, boil noodles for several minutes in a separate pot and strain.
(5) After the eggs turn into mild yellow, add spring onions and chopped tomatoes into a pan. Turn down heat to a simmer, and stir until soft.
(6) Add garlic scapes to mixture. Continue stirring to prevent sauce from burning.
(7) Sprinkle salt and chicken salt, when the scapes are nearly cooked.
(9) Add garlic with 2 tbsp. (or more) hot water. Cook for two more minutes, then remove from heat.
(10) Serve on top of noodles. 





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