“I love good food. I’m an epicurean, that’s for sure… But I am not really a good cook.”
– Gaspard Ulliel
Our good Uighur Muslim friends from Xinjiang, China have been writing in and reminding us they are not Chinese. Here, we pay a real culinary tribute to their wonderful food artisans for coming out with such unique techniques in creating flavour and colour on a plate.
Background from the Uyghur Kitchen
The Uighurs are Turkic people and form the majority of the Xinjiang Uighur Autonomous Region. Uighur culture is deeply rooted in this area, since before the time of Genghis Khan and Uighur’s history reflects the exchange of languages and religions that occurred along the Silk Road. Today, the Uighur language is written in a modified Arabic script and most Uighurs are Sunni Muslims. The Uighurs currently are under Chinese rule.
As one can imagine, the food of the Uighurs are largely influenced by the historic exchange of goods in this area, making them mostly traders. Xinjiang’s harsh desert terrain is largely uncultivable, but a system of irrigation introduced by the ancient Uighurs created ‘oases’, allowing people in this area to begin cultivating vegetables, wheat and fruit. These oases are famous for producing sweet melons and grapes. However, the feature food of the Uighurs is the incredible Lamb Kebab, often simply prepared allowing the quality of the meat to shine. Lamb Kebabs roasting over coals and naan, a leavened flatbread cooked in a Tandoor oven, are common street foods for Uighurs.
A common Uyghur dish is Leng Men or Liang Mian, a noodle dish likely to have originated from the Chinese La Mian, but its flavor and preparation method are distinctively Uighur. It is a special handmade noodle made from flour, water, and salt. The dough is divided into small balls and then stretched by hand. The noodles are boiled until very soft and then served topped with stir-fried meat and vegetables (bell peppers, chili peppers, cabbage, onions, and tomatoes) in meat stock.
Another typical Uighur dish is polo, a dish commonly found throughout Central Asia. In a version of the Uighur polo, carrots and mutton (or chicken) are first fried in oil and onion, then rice and water are added, and the whole dish is steamed. Raisins and dried apricots may also be added.
Another common staple of the Uighur menu, naan is prepared in the same traditional way as what you’ll commonly see in Middle East or Southeast Asia.
Kebabs – more commonly known as Kawap – is seasoned with chili powder, salt, black pepper and cumin. Varying versions carry different levels of onion, garlic and pomegranate juice, which adds a kick of tartness to the lamb. Finishing with cumin and salt is not uncommon.
Da Pan Ji
Another popular Xinjiang dish is Da Pan Ji, literally translated means ‘big plate chicken’. It is a spicy hot chicken stew served on a big plate and after the chicken has been eaten, wide flat hand-pulled noodles are added to the gravy. The dish gained popularity in the mid-to-late 1990s, and is said to have been invented in Shawan, northern Xinjiang by a migrant from Sichuan who mixed hot chili peppers with chicken and potatoes in an attempt to reproduce a Sichuan taste.
Mutton soups need little introduction. Probably one of the best comfort food in the world.
Taken from Aquila Style (see the images there)
Conveniently located on South Jakarta’s prime area, this brand new shabu shabu eatery is setting a new crowd with menu that offers more than just beef.
Amuch as I can’t help to not remember its somewhat similarity in name with Chef Tetsuya Wakuda’s Waku Ghin; of course Shabu Ghin is different in its entirety. Reaching Shabu Ghin nowadays may be quite a challenge, due to the road construction on Jalan Wolter Monginsidi, but it definitely won’t hurt to dig in for a good treat once in a while.
All furnished and ready to accept a moderate amount of crowd, Shabu Ghin prepares more than just its sumptuous offering with beef. One particular remark that I must credit for Shabu Ghin is its seriousness with the side dishes.
Oftentimes, we would like to accompany our beef with more than just fresh vegetables and for that, Shabu Ghin has prepared for the indulging fusion sushi rolls, stir-fried japchae and even ramen Bolognese.Additionally, a series of dipping sauces like the Genghis Khan or ponzu are all ready at your disposal.
Not just that, fried rice and donburi are also available here. Drinks are also free-flow and varied from just the simplest ocha and up to soft drinks, coffee, and a bit of dessert from the sundae machine.
After a bit of serious tasting, each ultimately bears a good quality or as one might say, they are not treated by Shabu Ghin only as a byproduct but a valuable commodity to complement the beef and the soup.
The main stars such as the beef and variety of choices with the soup are what make Shabu Ghin very interesting. Three types of beef came in with excellent quality; starting from the restaurant’s special beef, US Premium, and up to the wagyu with its luscious marbling.
There are five different kinds of soup that you can choose here. Each table is equipped with a personal induction stove for the hot pot. Therefore, coming in groups will enable you to sample different soups at the same time.
For this, I personally prefer the umami and spicy tonyu soup made from soya beans which work so well with the beef. However, other soups such as the original konbu (seaweed), chicken, seafood and sukiyaki have their own strength and characters which may work better with your preference.
Not halal-certified (serves alcohol)
Some dishes are suitable for vegetarians
Jalan Wolter Monginsidi no. 53, Jakarta – Indonesia
Opening hours: Daily, 11am – 10pm
Original link: http://jax.co.id/shabu-ghin/
Setelah sekian tahun dimanjakan oleh gesitnya layanan pesan antar dan berbagai variasi pizza-nya yang selalu menggoda, kini PHD kembali memperkenalkan kreasi pizza terbarunya – Cheeseburger Pizza!
Setelah Hawaiian Chicken Pizza yang begitu saya dambakan, rupanya kali ini PHD bermain dengan popularitas makanan khas Amerika yang menggunakan bahan dasar beef patty sebagai bintang utamanya.
Ya, apalagi kalau bukan burger. Tidak hanya itu, makanan khas Italia yang sudah akrab dengan lidah kita selama bertahun-tahun ini tentu lekat dengan makhluk lezat bernama keju. Di sinilah PHD kembali mempertunjukkan kebolehannya.
Nah, rasa cheese burger tentu sudah lekat dengan selera makan penghuni kota besar di Indonesia. Bagaimana tidak? Di saat berkumpul ramai-ramai atau terjebak dengan perut krucuk-krucuk di saat-saat ganjil, apa yang lazim diingat biasanya adalah pesan antar burger dan sejenisnya.
Kini, PHD dengan Cheeseburger Pizza-nya bisa menjadi pilihan penyelamat kelaparan!
Tapi seperti apa sih sebetulnya Cheeseburger Pizza itu?
Pertama, coba saja saksikan berbagai keseruan dari para penikmat pizza-pizza dari PHD di Instagram dengan hashtag #SeruBareng, #DuoMantap, atau #CheeseburgerPizza.
Nah, apalagi sih yang disebut Duo Mantap ini? Rupa-rupanya PHD mendeklarasikan Duo Mantap dengan maksud sebagai penggabungan dari dua hal yang kita selama ini cintai dari makanan cepat khas Barat – pizza dan burger.
Bicara soal komposisinya, Cheeseburger Pizza ini terdiri dari berbagai topping seru yang sebelumnya belum pernah terbayangkan oleh seorang penggemar pizza dari PHD maupun Pizza Hut seperti saya ini.
Sebagai contoh, ambillah ukuran sedang maupun besar dari Cheeseburger Pizza ini. Pinggiran yang biasanya berbentuk orisinil atau diisikan sosis maupun keju ini kini diimbuhi oleh banyak patty berukuran kecil. Sedikit spoiler buat kamu, patty yang saya nikmati betul-betul berasa seperti daging asli. Dengan racikan pintarnya, PHD berhasil menggabungkan daging sapi dengan berbagai bumbu sehingga patty ini tidak hanya gurih dan berisi, namun juga tetap juicy.
Sebagai topping utama di lingkaran pusat pizza ini, dapat dipastikan trio daging cincang, jamur, dan paprika mendominasi segala penjuru. Selesai dipanggang, rupanya proses finishing masih terus berlanjut. Kali ini pizza yang sudah matang dan wangi ini lalu diimbuhi dengan berbagai potongan keju cheddar di seluruh bagian. Nah, bayangkan keju yang sedikit demi sedikit meleleh karena panas dari pizza yang telah matang.
Untuk penutupnya barulah PHD memberikan imbuhan terakhir berupa mayones dan potongan daging sapi serta herbs untuk menambah rasa serta wewangian dari Cheeseburger Pizza!
Kalau ini masih belum cukup, jangan lupa untuk mencoba paket Mantap Special untuk ukuran Regular maupun Jumbo, karena keduanya akan ditambah dengan dua gelas minuman dingin pilihanmu serta empat puff pastry yang diimbuhi beef patty serta keju!
Untuk yang mencari ukuran kecil tentu tidak ada masalah, karena PHD sudah menyiapkan pizza ukuran Personal dengan tambahan dua beef puff. Bedanya pizza ukuran Personal ini tidak ditambah dengan pinggiran khusus seperti di ukuran Regular dan Jumbo. Jangan bersedih karena beef patty tetap akan ditambahkan di empat penjuru pizza ini sebagai topping-nya.
Sudah cukup tergiur? Langsung saja telpon PHD di 1500 600, sang penyelamat kelaparan dan dijamin 30 menit tiba (jika tidak, dapatkan 1 voucher gratis pizza)!
Duh, menulis tentang ini saja sudah membuat saya ngiler nih. 😀
Delivery and takeaway only. Dine-in only available on selected outlets.
Phone: +62 21 1500 600
When you are caught in confusion on what to pick between two best choices, sometimes you just have to pick both. In this issue, Chef Dewa Putu Rai decided to share both of his favorite meals to us.
Since we first started What Chef Eats back in December 2013, we have now know more about our friends from the kitchen. Through this rubric, we are discovering every month about their true calling – from the most primal dish and up to a gourmet recreation of comfort food they would love to enjoy from time to time.
There are those who simply share how enjoyable it is to escape once in a while with instant noodles or dining out on a warteg. On the other hand, there are some who were inspired by their childhood memories. This might sound very basic but chefs are human after all.
Take Executive Chef Dewa Putu Rai of Pullman Jakarta Central Park as an example. He went through his childhood living in a Balinese village. The young chef used to participate in festivities so many times in a year. During these events, usually every household would cook something special and that’s why his mind was set immediately to share us his secret comfort food – bebek betutu.
“My father cooked the best bebek betutu ever. Of course, living in the village required us to cook only with wood fire but I would relive the experience cooking it once in a while for the sake of nostalgia”, shares Chef Dewa.
However, there’s more than just bebek betutu for him apparently.
“Sometimes I drew my inspirations from my travels everywhere. Once I stopped by at a warung for a meal during a trip through East Java. Expecting nothing, I was utterly impressed with their nasi bakar. Which is why, I sometimes share my version of nasi bakar once in a while in the menu”, he continues.
Featured in THE FOODIE MAGAZINE Oct 2015 edition
Download it for free here via SCOOP!