From the Silk Road to Your Kitchen: Kyrgyzstan's Fiery Laza Chang Garlic-Chili Paste
Details
This recipe from the heart of Central Asia is for Laza Chang (also known as Lazajan or Laza), a potent and aromatic chili-garlic paste with Dungan and Uyghur roots, but beloved across Kyrgyzstan. It's the ultimate condiment, traditionally served alongside hearty dishes like lagman (noodle stew) and manty (steamed dumplings) to add a flavorful, garlicky kick. More than just a sauce, this "Uyghur jam" is a staple in nearly every cafe, sitting on the table alongside salt and pepper, ready to elevate any meal from meats and fish to soups and eggs.
Ingredients
Instructions
Combine the Chili and Garlic
In a heatproof ceramic or glass bowl, thoroughly mix the dried chili flakes, minced garlic, salt, and optional sugar. It is important to use a heatproof bowl as you will be adding very hot oil.
Sizzle with Hot Oil
Heat the vegetable oil in a small saucepan over medium-high heat until it is very hot and just begins to smoke.
Pour The Hot Oil Over The Chili And Garlic
Carefully and slowly pour the hot oil over the chili and garlic mixture. The mixture will sizzle and foam intensely as the hot oil cooks the garlic and toasts the chili, releasing a wonderfully aromatic fragrance. Stir gently with a long-handled spoon to ensure everything is well combined.
Add the Finishing Touch
Once the sizzling has subsided, stir in the vinegar. Allow the Laza Chang to cool completely to room temperature.
Store
Transfer the finished condiment to a clean glass jar with a tight-fitting lid. It can be stored in the refrigerator for several months, with the flavors deepening over time.
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