Unique Uighur flavours in WaterlooUnique Uighur flavours in WaterlooUnique Uighur flavours in Waterloo - low calorie dishes at chinese restaurants

On December 2004, Rahila David and her husband, Shaoket, and their little daughters, Shaida and Youli, stepped off the plane and entered a new life in Canada.
Toronto is different from Tokyo.
About half a day ago, they were in a bustling and chic city.
Capitals of the world
Now they are surrounded by a gray place.
But for the David family
The destination is not fresh.
In 1995, he left his home in China's Xinjiang Uygur autonomous region to study for a doctorate in urban planning in Tokyo.
A few years later, Rahila received a master's degree in agricultural chemistry.
They finished their studies with two little guys and focused on creating the best start for their young family.
Canada offers better opportunities for their children and, more importantly, better schools.
In his first years in Canada, David created a new home in a new place, which is usually a whirlwind.
They contacted members of the Toronto Uygur community to learn English and Shaoket found a job as a truck driver.
Within a few years, the family welcomed a son Bogda.
Toronto is good enough, but they want to live in more families.
The community was friendly and moved to Cambridge.
Soon, friends suggested opening a restaurant in Waterloo.
Although there are many Chinese restaurants (
Usually Cantonese and Cantonese)
None of them offer Uighur food.
Although they did not start the life of the restaurant owner, this is not the first time mentioned.
When they found their feet in Toronto, they opened a restaurant with friends, but for a growing family, it was a daunting task.
They decided to try again.
Rahila and Shaoket shared their culinary duties, opening the Bogda restaurant in Waterloo in 2011.
"The first thing everyone says is, 'This is good! The chicken (Nana Tohogoshi)is good!
"You can't find these handmade noodles here," said La Sheila David.
"I think we have been very fulfilling every day for three months.
Two friends are from Japan and four of us are working every day.
We close at 10. m.
Clean up and return to Cambridge at 1 in the morning. m.
We slept five hours a night in the first few months.
"Uighur cuisine reflects the long history of the Xinjiang Uygur autonomous region and the influence of the surrounding people.
The province is on the northwest edge of China, bordering several Central Asian countries as well as Russia, Pakistan, India and Mongolia.
Centuries ago, countless caravans were filled with luxury goods-gold, ivory, porcelain and silk, and spices, sugar and tea-criss-crossed --
Across the Silk Road, it stopped in the market city of Kashgar.
Today, the province's economy is driven by natural gas production, but agriculture, including grapes, melons and pears, is also important.
"Because of the unique climate in Xinjiang, the fruit is good," said David . ".
"The rain is very small and the sun is very big.
It's hot during the day, cold and dry at night.
The high temperature reduces the acidity of the fruit and keeps the sugar content at a high level.
"Historically, Xinjiang is two separate regions, with an area equal to that of Quebec, and Tianshan is the natural boundary of Xinjiang.
In the north is the ancestor of nomadic Tibetan Buddhism.
The South is the tower Basin (
Also known as Altishahr)
A Turkic Muslim group.
Farmers who say they are sedentary
The whole 2,500-
In the past year, the empires tried to occupy the entire territory, and the Qin Dynasty finally took control of the area, which was later merged into Xinjiang in the 19 th century.
"The food of Uighurs is not like Chinese food, Middle Eastern food or Turkish food," David said . ".
"It's unique and tastes mixed together.
We have unique food. mantoo (dumplings), polo (rice pilau), narin (chicken).
"Pork, as a Muslim, is not part of a Uighur dish, but other meats --
Beef, chicken, lamb
Sugar clothes often mixed with cumin, garlic, ginger and Sichuan pepper.
David, who grew up in Xinjiang, remembers eating potatoes, carrots, traditional meats and handmade products. pulled noodles.
In recent years, due to the increasing influence of immigrants from other parts of China, the diet has shifted to include more vegetables.
For Rahila, the food and dishes that have come down are linked to her culture.
However, children want to eat what their friends eat.
"My kids always ask me why I only do Uygur food," she said . "
"For years, they said, 'Don't let Lagman (
Noodles for meat and vegetables)
Do not do polo.
I make them chicken, fries or pasta once a week.
I will cook Uygur food other days.
"A family trip to Xinjiang inspired children to appreciate their parents' home cooking.
"They said, 'food is so delicious!
Said La Sheila with a smile.
"I made Lagerman the same way, and they asked, 'Why can't you make this? '
This is the same dish I learned from my mom!
"Yuri and Bogda are in high school today.
Shaida is a college graduate who is now working in Ottawa but is back to visit.
"Now, when my eldest son came back, she asked, 'Mom, can you make me this and that? '? ' I'm so happy.
"TOHOGOSHI Naruto hogoshi Nana is popular and easy to useto-
It is also called "Big Chicken ".
"You can do it with boneless chicken, but be sure to do it with bones --in chicken.
If you don't like to eat around the bones, after separating the bones from the meat, separate them and add a lot to the pan.
When the dish is cooked, the bone marrow enriches the gravy, making the gravy more delicious than using the meat alone or mixing it with the whole bone.
Preparation time: 20 to 30 minutes cooking time: 35 to 45 minutes 80 to 125 ml (1/3 to ½ cup)
15 ml for fried peanut oil or other oil (1 tablespoon)
1 kg of white sugar (2 lbs)
Chicken without skin, bones
Best cut into 5-cm (2-inch)chunks (
Eight or nine bones-
Chicken Thigh)
Onion, cut from root to tip45 ml (3 tablespoons)
Shaoxing cooking wine (
Also called less or less fun)
Or 6 to 10 whole dried peppers with dry peppers, 3 cm (1¼ inch)
10 ml ginger, slice thin1 or 2 octagonal pods (2 teaspoons)
5 ml of Sichuan pepper (1 teaspoon)
Black pepper12ml (1/2 cup)
Chopped crushed garlic1 cinnamon stic5 ml (1 teaspoon)
S5 ml cumin seeds (1 teaspoon)fennel seeds (optional)
1 black cardamom pod (
Also known as Bangladeshi cardamom, cardamom, Barada/Barra elaichi)
30 ml of cardamom not green or white (2 tablespoons)
3 chopped tomatoes (optional)
3 Yukon gold potatoes, cut into 5-cm (2-inch)
Chunwater water cut into 5-2 carrotscm (2-inch)
Chunks1 green pepper, bell 1 red pepper cut into stripes, ps2 onion cut into stripes (
Green parts only)
Cut into 3 cm (1¼-inch)
Taste: flat noodles, naan or rice1.
Heat the oil with medium heat.
When hot, add sugar and stir for about a minute or two until caramel. 2.
Add chicken, onion and wine.
Cook for five minutes and stir occasionally. 3.
Add pepper, ginger, octagonal, Sichuan pepper, black pepper, garlic, cinnamon sticks, cumin seeds, fennel seeds (if using)and cardamom.
Mix well and let cook for a few minutes. 4.
Stir with soy sauce and tomatoes (if using)and potatoes.
Add enough water to barely cover.
Cover and heat for five minutes before adding carrots.
Keep the pan uncovered and boil before cooking.
Skim the foam as needed and stir occasionally when the foam is boiling for 15 minutes. 5.
Add red and green bell peppers.
Stir and cook for five minutes or until the potatoes soften.
Adjust the salt if necessary. 6.
When ready, remove the cardamom pods, cinnamon sticks and octagonal.
Sprinkle with scallions and serve.
Note: This recipe can be halved.
For thicker gravy, please use wide gravy
A pot at the bottom, such as a brake, to allow faster evaporation.
Otherwise, you can cook the gravy longer with a large pan or a Dutch oven.
Owner: most spices can be found in major grocery stores, gourmet shops and bulk food stores.
Black cardamom can be found in grocery stores in India and the Middle East, including: Golden Indian food and spices, Kishki World food and Onkar food and spices, all in the kitchen.
On December 2004, Rahila David and her husband, Shaoket, and their little daughters, Shaida and Youli, stepped off the plane and entered a new life in Canada.
Toronto is different from Tokyo.
About half a day ago, they were in a bustling and chic city.
Capitals of the world
Now they are surrounded by a gray place.
But for the David family
The destination is not fresh.
In 1995, he left his home in China's Xinjiang Uygur autonomous region to study for a doctorate in urban planning in Tokyo.
A few years later, Rahila received a master's degree in agricultural chemistry.
They finished their studies with two little guys and focused on creating the best start for their young family.
Canada offers better opportunities for their children and, more importantly, better schools.
In his first years in Canada, David created a new home in a new place, which is usually a whirlwind.
They contacted members of the Toronto Uygur community to learn English and Shaoket found a job as a truck driver.
Within a few years, the family welcomed a son Bogda.
Toronto is good enough, but they want to live in more families.
The community was friendly and moved to Cambridge.
Soon, friends suggested opening a restaurant in Waterloo.
Although there are many Chinese restaurants (
Usually Cantonese and Cantonese)
None of them offer Uighur food.
Although they did not start the life of the restaurant owner, this is not the first time mentioned.
When they found their feet in Toronto, they opened a restaurant with friends, but for a growing family, it was a daunting task.
They decided to try again.
Rahila and Shaoket shared their culinary duties, opening the Bogda restaurant in Waterloo in 2011.
"The first thing everyone says is, 'This is good! The chicken (Nana Tohogoshi)is good!
"You can't find these handmade noodles here," said La Sheila David.
"I think we have been very fulfilling every day for three months.
Two friends are from Japan and four of us are working every day.
We close at 10. m.
Clean up and return to Cambridge at 1 in the morning. m.
We slept five hours a night in the first few months.
"Uighur cuisine reflects the long history of the Xinjiang Uygur autonomous region and the influence of the surrounding people.
The province is on the northwest edge of China, bordering several Central Asian countries as well as Russia, Pakistan, India and Mongolia.
Centuries ago, countless caravans were filled with luxury goods-gold, ivory, porcelain and silk, and spices, sugar and tea-criss-crossed --
Across the Silk Road, it stopped in the market city of Kashgar.
Today, the province's economy is driven by natural gas production, but agriculture, including grapes, melons and pears, is also important.
"Because of the unique climate in Xinjiang, the fruit is good," said David . ".
"The rain is very small and the sun is very big.
It's hot during the day, cold and dry at night.
The high temperature reduces the acidity of the fruit and keeps the sugar content at a high level.
"Historically, Xinjiang is two separate regions, with an area equal to that of Quebec, and Tianshan is the natural boundary of Xinjiang.
In the north is the ancestor of nomadic Tibetan Buddhism.
The South is the tower Basin (
Also known as Altishahr)
A Turkic Muslim group.
Farmers who say they are sedentary
The whole 2,500-
In the past year, the empires tried to occupy the entire territory, and the Qin Dynasty finally took control of the area, which was later merged into Xinjiang in the 19 th century.
"The food of Uighurs is not like Chinese food, Middle Eastern food or Turkish food," David said . ".
"It's unique and tastes mixed together.
We have unique food. mantoo (dumplings), polo (rice pilau), narin (chicken).
"Pork, as a Muslim, is not part of a Uighur dish, but other meats --
Beef, chicken, lamb
Sugar clothes often mixed with cumin, garlic, ginger and Sichuan pepper.
David, who grew up in Xinjiang, remembers eating potatoes, carrots, traditional meats and handmade products. pulled noodles.
In recent years, due to the increasing influence of immigrants from other parts of China, the diet has shifted to include more vegetables.
For Rahila, the food and dishes that have come down are linked to her culture.
However, children want to eat what their friends eat.
"My kids always ask me why I only do Uygur food," she said . "
"For years, they said, 'Don't let Lagman (
Noodles for meat and vegetables)
Do not do polo.
I make them chicken, fries or pasta once a week.
I will cook Uygur food other days.
"A family trip to Xinjiang inspired children to appreciate their parents' home cooking.
"They said, 'food is so delicious!
Said La Sheila with a smile.
"I made Lagerman the same way, and they asked, 'Why can't you make this? '
This is the same dish I learned from my mom!
"Yuri and Bogda are in high school today.
Shaida is a college graduate who is now working in Ottawa but is back to visit.
"Now, when my eldest son came back, she asked, 'Mom, can you make me this and that? '? ' I'm so happy.
"TOHOGOSHI Naruto hogoshi Nana is popular and easy to useto-
It is also called "Big Chicken ".
"You can do it with boneless chicken, but be sure to do it with bones --in chicken.
If you don't like to eat around the bones, after separating the bones from the meat, separate them and add a lot to the pan.
When the dish is cooked, the bone marrow enriches the gravy, making the gravy more delicious than using the meat alone or mixing it with the whole bone.
Preparation time: 20 to 30 minutes cooking time: 35 to 45 minutes 80 to 125 ml (1/3 to ½ cup)
15 ml for fried peanut oil or other oil (1 tablespoon)
1 kg of white sugar (2 lbs)
Chicken without skin, bones
Best cut into 5-cm (2-inch)chunks (
Eight or nine bones-
Chicken Thigh)
Onion, cut from root to tip45 ml (3 tablespoons)
Shaoxing cooking wine (
Also called less or less fun)
Or 6 to 10 whole dried peppers with dry peppers, 3 cm (1¼ inch)
10 ml ginger, slice thin1 or 2 octagonal pods (2 teaspoons)
5 ml of Sichuan pepper (1 teaspoon)
Black pepper12ml (1/2 cup)
Chopped crushed garlic1 cinnamon stic5 ml (1 teaspoon)
S5 ml cumin seeds (1 teaspoon)fennel seeds (optional)
1 black cardamom pod (
Also known as Bangladeshi cardamom, cardamom, Barada/Barra elaichi)
30 ml of cardamom not green or white (2 tablespoons)
3 chopped tomatoes (optional)
3 Yukon gold potatoes, cut into 5-cm (2-inch)
Chunwater water cut into 5-2 carrotscm (2-inch)
Chunks1 green pepper, bell 1 red pepper cut into stripes, ps2 onion cut into stripes (
Green parts only)
Cut into 3 cm (1¼-inch)
Taste: flat noodles, naan or rice1.
Heat the oil with medium heat.
When hot, add sugar and stir for about a minute or two until caramel. 2.
Add chicken, onion and wine.
Cook for five minutes and stir occasionally. 3.
Add pepper, ginger, octagonal, Sichuan pepper, black pepper, garlic, cinnamon sticks, cumin seeds, fennel seeds (if using)and cardamom.
Mix well and let cook for a few minutes. 4.
Stir with soy sauce and tomatoes (if using)and potatoes.
Add enough water to barely cover.
Cover and heat for five minutes before adding carrots.
Keep the pan uncovered and boil before cooking.
Skim the foam as needed and stir occasionally when the foam is boiling for 15 minutes. 5.
Add red and green bell peppers.
Stir and cook for five minutes or until the potatoes soften.
Adjust the salt if necessary. 6.
When ready, remove the cardamom pods, cinnamon sticks and octagonal.
Sprinkle with scallions and serve.
Note: This recipe can be halved.
For thicker gravy, please use wide gravy
A pot at the bottom, such as a brake, to allow faster evaporation.
Otherwise, you can cook the gravy longer with a large pan or a Dutch oven.
Owner: most spices can be found in major grocery stores, gourmet shops and bulk food stores.
Black cardamom can be found in grocery stores in India and the Middle East, including: Golden Indian food and spices, Kishki World food and Onkar food and spices, all in the kitchen.
On December 2004, Rahila David and her husband, Shaoket, and their little daughters, Shaida and Youli, stepped off the plane and entered a new life in Canada.
Toronto is different from Tokyo.
About half a day ago, they were in a bustling and chic city.
Capitals of the world
Now they are surrounded by a gray place.
But for the David family
The destination is not fresh.
In 1995, he left his home in China's Xinjiang Uygur autonomous region to study for a doctorate in urban planning in Tokyo.
A few years later, Rahila received a master's degree in agricultural chemistry.
They finished their studies with two little guys and focused on creating the best start for their young family.
Canada offers better opportunities for their children and, more importantly, better schools.
In his first years in Canada, David created a new home in a new place, which is usually a whirlwind.
They contacted members of the Toronto Uygur community to learn English and Shaoket found a job as a truck driver.
Within a few years, the family welcomed a son Bogda.
Toronto is good enough, but they want to live in more families.
The community was friendly and moved to Cambridge.
Soon, friends suggested opening a restaurant in Waterloo.
Although there are many Chinese restaurants (
Usually Cantonese and Cantonese)
None of them offer Uighur food.
Although they did not start the life of the restaurant owner, this is not the first time mentioned.
When they found their feet in Toronto, they opened a restaurant with friends, but for a growing family, it was a daunting task.
They decided to try again.
Rahila and Shaoket shared their culinary duties, opening the Bogda restaurant in Waterloo in 2011.
"The first thing everyone says is, 'This is good! The chicken (Nana Tohogoshi)is good!
"You can't find these handmade noodles here," said La Sheila David.
"I think we have been very fulfilling every day for three months.
Two friends are from Japan and four of us are working every day.
We close at 10. m.
Clean up and return to Cambridge at 1 in the morning. m.
We slept five hours a night in the first few months.
"Uighur cuisine reflects the long history of the Xinjiang Uygur autonomous region and the influence of the surrounding people.
The province is on the northwest edge of China, bordering several Central Asian countries as well as Russia, Pakistan, India and Mongolia.
Centuries ago, countless caravans were filled with luxury goods-gold, ivory, porcelain and silk, and spices, sugar and tea-criss-crossed --
Across the Silk Road, it stopped in the market city of Kashgar.
Today, the province's economy is driven by natural gas production, but agriculture, including grapes, melons and pears, is also important.
"Because of the unique climate in Xinjiang, the fruit is good," said David . ".
"The rain is very small and the sun is very big.
It's hot during the day, cold and dry at night.
The high temperature reduces the acidity of the fruit and keeps the sugar content at a high level.
"Historically, Xinjiang is two separate regions, with an area equal to that of Quebec, and Tianshan is the natural boundary of Xinjiang.
In the north is the ancestor of nomadic Tibetan Buddhism.
The South is the tower Basin (
Also known as Altishahr)
A Turkic Muslim group.
Farmers who say they are sedentary
The whole 2,500-
In the past year, the empires tried to occupy the entire territory, and the Qin Dynasty finally took control of the area, which was later merged into Xinjiang in the 19 th century.
"The food of Uighurs is not like Chinese food, Middle Eastern food or Turkish food," David said . ".
"It's unique and tastes mixed together.
We have unique food. mantoo (dumplings), polo (rice pilau), narin (chicken).
"Pork, as a Muslim, is not part of a Uighur dish, but other meats --
Beef, chicken, lamb
Sugar clothes often mixed with cumin, garlic, ginger and Sichuan pepper.
David, who grew up in Xinjiang, remembers eating potatoes, carrots, traditional meats and handmade products. pulled noodles.
In recent years, due to the increasing influence of immigrants from other parts of China, the diet has shifted to include more vegetables.
For Rahila, the food and dishes that have come down are linked to her culture.
However, children want to eat what their friends eat.
"My kids always ask me why I only do Uygur food," she said . "
"For years, they said, 'Don't let Lagman (
Noodles for meat and vegetables)
Do not do polo.
I make them chicken, fries or pasta once a week.
I will cook Uygur food other days.
"A family trip to Xinjiang inspired children to appreciate their parents' home cooking.
"They said, 'food is so delicious!
Said La Sheila with a smile.
"I made Lagerman the same way, and they asked, 'Why can't you make this? '
This is the same dish I learned from my mom!
"Yuri and Bogda are in high school today.
Shaida is a college graduate who is now working in Ottawa but is back to visit.
"Now, when my eldest son came back, she asked, 'Mom, can you make me this and that? '? ' I'm so happy.
"TOHOGOSHI Naruto hogoshi Nana is popular and easy to useto-
It is also called "Big Chicken ".
"You can do it with boneless chicken, but be sure to do it with bones --in chicken.
If you don't like to eat around the bones, after separating the bones from the meat, separate them and add a lot to the pan.
When the dish is cooked, the bone marrow enriches the gravy, making the gravy more delicious than using the meat alone or mixing it with the whole bone.
Preparation time: 20 to 30 minutes cooking time: 35 to 45 minutes 80 to 125 ml (1/3 to ½ cup)
15 ml for fried peanut oil or other oil (1 tablespoon)
1 kg of white sugar (2 lbs)
Chicken without skin, bones
Best cut into 5-cm (2-inch)chunks (
Eight or nine bones-
Chicken Thigh)
Onion, cut from root to tip45 ml (3 tablespoons)
Shaoxing cooking wine (
Also called less or less fun)
Or 6 to 10 whole dried peppers with dry peppers, 3 cm (1¼ inch)
10 ml ginger, slice thin1 or 2 octagonal pods (2 teaspoons)
5 ml of Sichuan pepper (1 teaspoon)
Black pepper12ml (1/2 cup)
Chopped crushed garlic1 cinnamon stic5 ml (1 teaspoon)
S5 ml cumin seeds (1 teaspoon)fennel seeds (optional)
1 black cardamom pod (
Also known as Bangladeshi cardamom, cardamom, Barada/Barra elaichi)
30 ml of cardamom not green or white (2 tablespoons)
3 chopped tomatoes (optional)
3 Yukon gold potatoes, cut into 5-cm (2-inch)
Chunwater water cut into 5-2 carrotscm (2-inch)
Chunks1 green pepper, bell 1 red pepper cut into stripes, ps2 onion cut into stripes (
Green parts only)
Cut into 3 cm (1¼-inch)
Taste: flat noodles, naan or rice1.
Heat the oil with medium heat.
When hot, add sugar and stir for about a minute or two until caramel. 2.
Add chicken, onion and wine.
Cook for five minutes and stir occasionally. 3.
Add pepper, ginger, octagonal, Sichuan pepper, black pepper, garlic, cinnamon sticks, cumin seeds, fennel seeds (if using)and cardamom.
Mix well and let cook for a few minutes. 4.
Stir with soy sauce and tomatoes (if using)and potatoes.
Add enough water to barely cover.
Cover and heat for five minutes before adding carrots.
Keep the pan uncovered and boil before cooking.
Skim the foam as needed and stir occasionally when the foam is boiling for 15 minutes. 5.
Add red and green bell peppers.
Stir and cook for five minutes or until the potatoes soften.
Adjust the salt if necessary. 6.
When ready, remove the cardamom pods, cinnamon sticks and octagonal.
Sprinkle with scallions and serve.
Note: This recipe can be halved.
For thicker gravy, please use wide gravy
A pot at the bottom, such as a brake, to allow faster evaporation.
Otherwise, you can cook the gravy longer with a large pan or a Dutch oven.
Owner: most spices can be found in major grocery stores, gourmet shops and bulk food stores.
Black cardamom can be found in grocery stores in India and the Middle East, including: Golden Indian food and spices, Kishki World food and Onkar food and spices, all in the kitchen.