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Chinese Cilantro and Peanut Salad

Carolyn Phillips — Mon, 18 Mar 2019 22:28:27 +0000

Belle Morizio

This refreshing peanut salad from Xinjiang, an autonomous region in northwest China, is adapted from Carolyn Phillips’ cookbook All Under Heaven. Known as huāshēngmĭ bàn xiāngcài, it pairs well with both grilled meats and fish. Use both the stems and leaves of the most delicate cilantro you can find.

Featured in “Eating on the Western Edge of China” by Fiona Reilly.

Makes: 4–6

Time: 5 minutes

Ingredients

1 tsp. soy sauce
½ tsp. kosher salt
½ tsp. sugar
2 Tbsp. toasted sesame oil
1 cup finely chopped red bell pepper
½ cup roasted salted peanuts, coarsely chopped
1 Tbsp. toasted sesame seeds
1 bunch cilantro, coarsely chopped

Instructions

In a large bowl, whisk together the soy sauce, salt, and sugar. Slowly whisk in the sesame oil, then add the red bell pepper, peanuts, sesame seeds, and cilantro and toss to coat. Transfer to a platter and serve immediately.

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Yang Rou Chuan (Cumin Lamb Skewers)

Carolyn Phillips — Mon, 18 Mar 2019 22:37:04 +0000

Matt Taylor-Gross

The staple meats of Western China, lamb and mutton can be found folded into everything from pilafs to buns to noodles. Of course, they’re also the focal point of the region’s iconic skewers. Seasoned with freshly ground cumin (zira in Farsi and zīrán in Chinese), which was probably introduced to Xinjiang from Persia, the meat get an extra kick from minced garlic cloves and ground chile powder.

Recipe adapted from All Under Heaven.

Featured in: Eating on the Western Edge of China

Makes: serves 4 as an appetizer

Time: 24 hours

Ingredients

2 tbsp. coarsely ground chile powder
2 tbsp. ground cumin
2 tsp. kosher salt
5 garlic cloves, minced to paste
1 lb. boneless lamb shoulder, sliced into 1/4-inch-thick strips

Instructions

In a large bowl, combine the chile powder, cumin, salt, and garlic. Toss the lamb in the spice mixture until evenly coated. Cover and marinate the lamb in the refrigerator for 6–24 hours. In the meantime, soak eight 8-inch bamboo skewers in water to prevent them from burning on the grill.
Light a grill to medium-high heat (about 450°F) and oil the grates. Thread the meat onto bamboo skewers and grill, uncovered, turning after 5 minutes. Cook until lightly charred, 4–5 minutes more. Transfer to a plate and let rest for a few minutes before serving.

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Chinese Grilled Fish With Cumin and Jalapeños (Xīnjiāng Kăoyú)

Carolyn Phillips — Mon, 18 Mar 2019 22:44:34 +0000

During Western China's desert summers, freshwater fish from the Tarim River are barbecued, butterflied, and splayed across long, thin salt-cedar branches. The skewers are then stuck, stake-like, into the ground around a burning fire, which roasts them slowly and evenly. In this version, a hot oven or a traditional western grill will work similarly, roasting the cumin-, garlic-, and pepper-rubbed fish to a fragrant burnish. Get the recipe for Grilled Fish with Cumin and Jalapeños (Xīnjiāng kăoyú) ». Mathias Depardon

During Western China’s desert summers, freshwater fish from the Tarim River are barbecued, butterflied, and splayed across long, thin salt-cedar branches. The skewers are then stuck, stake-like, into the ground around a burning fire, which roasts them slowly and evenly. In this version, a hot oven or a traditional western grill will work similarly, roasting the cumin-, garlic-, and pepper-rubbed fish to a fragrant burnish. While carp and perch are more common in western China, bass and branzino are fine substitutes.

Recipe adapted from All Under Heaven.

Featured in: Eating on the Western Edge of China

Makes: serves 1-2

Time: 30 minutes

Ingredients

2 tsp. whole cumin seeds
2 garlic cloves, minced to a paste
2 red jalapeño peppers, stemmed, seeded, and minced
4 tbsp. extra-virgin olive oil, divided
1 ¹⁄₂ tsp. kosher salt
One 1-lb. fish (such as carp, branzino, or bass), butterflied

Instructions

Combine the cumin seeds, garlic, and jalapeño in a small bowl and set aside. Light a grill to medium-high heat (about 450°) and oil a fish-grilling basket with 1 tablespoon of olive oil. Rub 2 tablespoons of olive oil and the salt all over the fish and place it in the grilling basket.
Place the fish, skin side up, on the grill and sprinkle it with half of the jalapeño mixture. Grill, uncovered, until golden, about 4 minutes. Flip the fish and drizzle with the remaining olive oil, then sprinkle with the remaining jalapeño mixture. Grill 4–5 minutes more, until the skin is crispy. Serve immediately.

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Uyghur Flatbread (Nángbĭng)

Carolyn Phillips — Mon, 18 Mar 2019 22:48:39 +0000

The Uyghurs of the western regions of China refer to these flatbread as nang, which have existed for centuries as a staple at every meal. Punctured with a nail-studded tool, they're scattered with any variety of seeds and spices and vary in diameter from a few inches across to a foot or more. Though they're usually cooked in tandoors, an oven with a pizza stone will do. Flour in China is lower in protein than American all-purpose, forming a dough that is comparatively lower in gluten, the result of which is fluffy no matter how thinly rolled. To avoid a crackerlike bread, a mixture of all-purpose and pastry flour will do the trick. Get the recipe for Uyghur Flatbread (Nángbĭng) ». Matt Taylor-Gross

The Uyghurs of the western regions of China refer to these flatbread as nang, which have existed for centuries as a staple at every meal. Punctured with a nail-studded tool, they’re scattered with any variety of seeds and spices and vary in diameter from a few inches across to a foot or more. Though they’re usually cooked in tandoors, an oven with a pizza stone will do. Flour in China is lower in protein than American all-purpose, forming a dough that is comparatively lower in gluten, the result of which is fluffy no matter how thinly rolled. To avoid a crackerlike bread, a mixture of all-purpose and pastry flour will do the trick.

Recipe adapted from All Under Heaven.

Featured in: Eating on the Western Edge of China

Makes: serves 6-8

Time: 3 hours 15 minutes

Ingredients

1 ¹⁄₂ tsp. active dry yeast (1/8 oz.)
1 ¹⁄₄ tsp. kosher salt
1 tsp. sugar
1 ¹⁄₃ cups all-purpose mixed with 2/3 cup pastry flour, plus more for dusting
1 cup wheat germ
2 tbsp. unsalted butter
1 tbsp. peanut oil
Optional toppings: sesame seeds, nigella seeds, fennel seeds, ground black pepper, sea salt

Instructions

In the bowl of a stand mixer fitted with a hook, combine the yeast, salt, sugar, and 1 1⁄4 cups of lukewarm water (about 115°F). Let the mixture stand until foamy, about 10 minutes, and then add the flour, wheat germ, butter, and oil. Mix on low speed until a dough comes together and no dry flour remains. Increase the speed to medium and knead until the dough is smooth, about 6 minutes more. Cover the bowl and let it rise at room temperature for 1 hour.
Place a pizza stone in the oven and preheat to 500°F. Punch the dough down, re-cover, and let it rise, again at room temperature, until doubled in volume (about 30–40 minutes more).
On a lightly floured surface, divide dough into 4 equal pieces, about 6 oz. each, and gently shape each into a round. Cover with a towel and let them rest for 15 minutes. Working with one ball at a time, use a rolling pin to flatten each piece into a 7-inch circle. Place on a lightly floured baking sheet. Cover again and let the breads rise for another 30 minutes at room temperature.
Lightly prick the dough all over with a fork and brush lightly with water. Sprinkle with your desired toppings, slide the loaves onto the hot stone, and bake until just golden brown around the edges, about 3 minutes. Serve warm.

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