Mantou (traditional Chinese: 饅頭; simplified Chinese: 馒头), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.

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Mantou are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from 4 centimeters (1.6 in), soft and fluffy in the most elegant restaurants, to over 15 centimeters (5.9 in), firm and dense for the working man’s lunch. As white flour, being more heavily processed, was once more expensive, white mantou were something of a luxury in preindustrial China.

Traditionally, mantou, bing, and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south but are often served as street food or in restaurants, rather than as a staple or home cooking. Restaurant mantou are often smaller and more delicate and can be further manipulated, for example, by deep frying and dipping in sweetened condensed milk. Colors and/or flavors may be added with other ingredients from brown sugar to food coloring in mantou making. For special occasions, mantou are sometimes kneaded into various shapes in Shanxi, Shaanxi, and Shandong.

Precooked mantou are commonly sold in the frozen section of Asian supermarkets, ready for preparation by steaming or heating in the microwave oven.

A similar food, but with a savory or sweet filling inside, is baozi.[2] Mantou is the older word, and in some regions—such as the Jiangnan region of China, and Korea—mantou (or the equivalent local reading of the word) can describe both the filled and unfilled buns. In Japan, the equivalent local reading of the Chinese word (manjū) refers only to filled buns.

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#unclebillskitchen #mantou #blacksesamemantou #mantourecipe #黑芝麻饅頭

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Super easy and delicious meal plan for you here today. I am so happy to give you my Chinese braised beef recipe. And of course you can’t just eat beef. So, I am giving you my simple and delicious veggie stir fry recipe. Good for any green leafy vegetable. Enjoy!

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#unclebillskitchen #braisedbeef #recipe #chinesebraisedbeef #easyroastbeef #beefrecipe #chuckroast

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Cabbage stew is a stew prepared using cabbage as a primary ingredient. Basic preparations of the dish use cabbage, various vegetables such as onion, carrot and celery, and vegetable stock. Additional ingredients can include meats such as pork, sausage and beef, potatoes, noodles, diced apples, apple juice, chicken broth, herbs and spices, salt and pepper.

In Taiwan, the cabbage stew we ate was filled with umami flavor and tasted amazing. Tofu skin, shiitake and wood ear mushroom and carrots just to get things started.

This recipe requires Chinese Cabbage (napa cabbage).

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If there’s one thing I can’t pass up anytime I am in an Asian bakery, it’s coconut bread. Sweet and satisfying, it’s truly an amazing snack for anytime.

I found this recipe to be as good as any bakery I have eaten in. I am sure you will like it as much as I do!

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#coconutbread #breadrecipe #unclebillskitchen #asmrcooking #椰蓉面包

Char siu (Chinese: 叉燒; pinyin: chāshāo; Cantonese Yale: chāsīu) is a Cantonese style of barbecued pork. It is eaten with rice, used as an ingredient for noodle dishes or stir fries, and as a filling for chasiu baau or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally.

Char siu literally means “fork roasted” (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.

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In ancient times, wild boar and other available meats were used to make char siu. However, in modern times, the meat is typically a shoulder cut of domestic pork, seasoned with a mixture of honey, five-spice powder, red fermented bean curd, dark soy sauce, hoisin sauce, red food coloring (not a traditional ingredient but very common in today’s preparations and is optional), and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the “smoke ring” of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze.

Char siu is typically consumed with a starch, whether inside a bun (chasiu baau, 叉燒包), with noodles (chasiu min, 叉燒麵), or with rice (chasiu faan, 叉燒飯) in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex main courses consumed at family meals.

Hong Kong cuisine
The ovens used to roast char siu are usually large gas rotisseries. Since ovens are not standard in Hong Kong households, char siu is usually purchased from a siu mei establishment, which specializes in meat dishes such as char siu, soy sauce chicken, white cut chicken, roasted goose, and roasted pork. These shops usually display the merchandise by hanging them in the window.

It is classified as a type of siu mei (燒味), Cantonese roasted meat.

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#charsiu #chinesebbqpork #unclebillskitchen #chinesefood #bbqporkcharsiu #recipe

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There is nothing like a side of garlic naan bread when eating Indian food. The problem is that they charge so much for so little. Today, I want to show you how to make your own restaurant quality garlic naan at home.

Naan bread is a type of bread made with flour. It is a flatbread that is baked in a tandoor. Naan bread often looks like a tear drop. It is often covered in herbs and spices such as garlic to change the taste.

Naan bread is made from basic bread ingredients like wheat flour, a leavening agent (either yeast, yogurt, baking powder, or all), salt, and butter or ghee. It also is made with yogurt and milk. The yogurt is what makes naan bread taste so much different than other kinds of bread.

The earliest appearance of “naan” in English is from 1803 in a travelogue of William Tooke.

The Persian word nān ‘bread’ is attested in Middle Persian as n’n ‘bread, food’, which is of Iranian origin, and is a cognate with Parthian ngn, Kurdish nan, Balochi nagan, Sogdian nγn-, and Pashto nəγan ‘bread’. Naan may have derived from bread baked on hot pebbles in ancient Persia.

The form naan has a widespread distribution, having been borrowed in a range of languages spoken in Central Asia and the Indian subcontinent, where it usually refers to a kind of flatbread (tandyr nan). The spelling naan has been recorded as being first attested in 1979, but dates back at least to 1975, and has since become the normal English spelling.

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#garlicnaan #naanbread #naan #unclebillskitchen #indianbreads #easynaanrecipe

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I am so happy to share with you my family favorite Chicken Fried Rice Recipe. It is super easy and extremely flavorful.

I learned how to make this dish while living abroad in Taiwan. It’s authentic in flavor and you are going to love it!

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Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.

Many varieties of fried rice have their own specific list of ingredients. In Greater China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not of Korean Chinese origin, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.

Fried rice is a common street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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Mochi donuts, also known as poi mochi, are a fusion pastry crossing traditional American doughnuts and Japanese mochi. The mochi donuts’ “hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew”. An early iteration can be traced to Hawaii in the early 1990s, however, the mochi donut was popularized by Mister Donut’s “Pon de Ring” iteration in the early 2000s. Mochi donuts are now most commonly shaped into eight small balls connected into a circular shape that is easy to pull apart and are made out of glutinous rice flour or tapioca flour.

One of the earliest iterations of mochi donuts can be traced to the development of “poi mochi” by Charmaine Ocasek in Hawaii in 1992. This iteration is a fusion of American donuts and Japanese mochi and “consisted of deep-fried balls of mashed taro and mochiko, a Japanese short-grain sweet rice flour”.

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In 2003, the Japanese donut chain Mister Donut launched the “pon de ring” (ポン・デ・リング, Pon De Ringu), named after the Brazilian pão de queijo bread. This iteration of the hybrid confection was popularized in Japan before spreading to the United States via Hawaii. Hawaii “tends to catch on to Japanese food trends before the rest of the [United States], thanks to its larger population of Japanese-Americans and closer proximity to Japan”. The “pon de ring” style is shaped into a ring of eight connected small balls. On calling the “pon de ring” style a mochi donut, Epicurious stated: “oddly enough, neither pon de ring or pão de queijo are made with glutinous rice flour. Both typically use tapioca flour, and while pão de queijo is gluten-free, most recipes for pon de ring also include wheat flour. Some folks suggest the name has less to do with the glutinous rice flour that we often associate with foods called mochi and more to do with the phrase mochi-mochi, which describes a uniquely soft but elastic or even bouncy texture”

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Bulgur (from Turkish: bulgur, itself from Persian: بلغور, romanized: bolġur (bolghur)/balġur (balghur), lit. ’groats’ ), also riffoth (from biblical Hebrew: ריפות, romanized: riffoth) and burghul (from Arabic: برغل, romanized: burġul ), is a cereal food made from the cracked parboiled groats (whole grains) of several different wheat species, most often from durum wheat. It originates in West Asian cuisine.

Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled. Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin. It has a light, nutty flavor.

Bulgur is available in a range of grinds, typically fine, medium, coarse and extra coarse. The recipes of different dishes call for specific grinds, and high-quality bulgur has a uniform particle size.

Bulgur is recognized as a whole grain by the United States Department of Agriculture.

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Authentic Steamed Baozi (Chinese: 包子), or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China.

Two types are found in most parts of China and Indonesia: Dàbāo (大包, “big bun”), measuring about 10 centimeters (3.9 in) across, served individually, and usually purchased for take-away. The other type, Xiǎobāo (小包, “small bun”), measure approximately 5 centimeters (2.0 in) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. They are popular throughout China and have made their way into the cuisines of many other countries through the Chinese diaspora.

Written records from the Song dynasty show the term baozi in use for filled buns. Prior to the Northern Song Dynasty (960–1279), the word mantou was used for both filled and unfilled buns. According to legend, the filled baozi is a variation of manta invented by military strategist Zhuge Liang.[5] Over time mantou came to indicate only unfilled buns in Mandarin and some varieties of Chinese, although the Wu Chinese languages continue to use mantou to refer to both filled and unfilled buns.

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This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. I won’t put anything here that I haven’t verified and/or personally used myself.