Side Dish Recipes Archives - Uncle Bill's Kitchen

How to make AMAZING Brussel Sprouts

billk6969 — Wed, 07 Dec 2022 21:18:41 +0000

How to make AMAZING Brussel Sprouts

If you want to know how to make Amazing Brussel sprouts, you have to watch this video!

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The best coconut bread you will ever eat! | Taiwan Coconut Bread Recipe

billk6969 — Fri, 14 Oct 2022 14:43:39 +0000

The best coconut bread you will ever eat! | Taiwan Coconut Bread Recipe

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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Char Siu Pork 叉燒 Recipe | Hong Kong BBQ Pork 2022 | Chinese BBQ Pork

billk6969 — Mon, 03 Oct 2022 13:00:54 +0000

Char Siu Pork 叉燒 Recipe | Hong Kong BBQ Pork 2022 | Chinese BBQ Pork

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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How to make GAZPACHO SOUP at home | Not Your Grandma’s Cold Soup Recipe

billk6969 — Wed, 21 Sep 2022 12:17:15 +0000

How to make GAZPACHO SOUP at home | Not Your Grandma’s Cold Soup Recipe

Hello fam and welcome back to another addition of Uncle Bill’s Kitchen. Today, we are going to Spain to find a new way to enjoy all these wonderful tomatoes that are falling off the vine this time of year.

This is not your grandma’s cold soup recipe, let me tell ya. It’s full of rich flavor and a nice kick of spice to keep you cool on these hot summer days.

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Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]; Southern peninsular Spanish: [ɡahˈpa(t)ʃo]) or Gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool.

Although there are other recipes called gazpacho, such as gazpacho manchego, the standard usage implies a soup. There are also a number of dishes that are closely related and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), and cojondongo.

History There are many theories as to the origin of gazpacho, including one that says it was a soup of bread, olive oil, water, vinegar and garlic that arrived in Spain with the Romans. Once in Spain, it became a part of southern cuisine, particularly in Córdoba, Seville or Granada Castilian kingdoms; using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco. During the 19th century, red gazpacho was created when tomatoes were added to the ingredients. This version spread internationally, and remains commonly known.

There are many modern variations of gazpacho with avocados, cucumbers, parsley, strawberries, watermelon, grapes, meat stock, seafood, and other ingredients instead of tomatoes and bread.

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#GAZPACHO #gazpachosoup #unclebillskitchen #coldsoup #soup #tomatosoup #tomatosouprecipe

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Garlic Naan Bread Recipe

billk6969 — Wed, 14 Sep 2022 19:14:43 +0000

Garlic Naan Bread Recipe

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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Easy Better Than Take Out Chicken Fried Rice! 雞肉炒飯

billk6969 — Tue, 16 Aug 2022 22:22:05 +0000

Easy Better Than Take Out Chicken Fried Rice! 雞肉炒飯

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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#chickenfriedrice #friedrice #unclebillskitchen #chinesefood #betterthantakeout

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Broccoli Stem Salad Recipe

billk6969 — Tue, 26 Jul 2022 20:45:22 +0000

Broccoli Stem Salad Recipe

I recently made my broccoli salad recipe for a friends bbq, but forgot to steal some for myself. I remembered that I kept the stems from the broccoli and decided to see if I could make an amazing broccoli stem salad.

This video is the result. Enjoy!

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#broccoli #unclebillskitchen #broccolisalad #saladrecipe #potluckrecipes #cookingasmr

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Ratatouille Recipe

billk6969 — Mon, 25 Jul 2022 19:36:41 +0000

Ratatouille Recipe

Ratatouille (/ˌrætəˈtuːi/ RAT-ə-TOO-ee, French: [ʁatatuj] ), Occitan: ratatolha [ʀataˈtuʎɔ] , is a French Provençal dish of stewed vegetables, originating in Nice, and sometimes referred to as ratatouille niçoise (French: [niswaz]). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum (bell pepper), and some combination of leafy green herbs common to the region.

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The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning “to stir up”. From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onion, zucchini, aubergine (eggplant), bell pepper, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not appear in print until c. 1930.

In 2007 Walt Disney Pictures and Pixar Animation Studios released the film Ratatouille. The film features Remy, a young rat with an exceptional sense of taste and smell who dreams of becoming a chef. The climax of the film sees Remy prepare the titular dish in the form of confit byaldi for the notoriously harsh food critic Anton Ego, who unexpectedly loves the dish due to childhood nostalgia for his mother’s cooking. The movie gave widespread exposure to this meal in American culture and around the world.

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Southern Collard Greens w/ Smoked Pork Neck | Collard Greens Recipe

billk6969 — Tue, 12 Jul 2022 13:04:11 +0000

Southern Collard Greens w/ Smoked Pork Neck | Collard Greens Recipe

Southern Collard Greens w/ Smoked Pork Neck – I love me some homemade collard greens, especially when you add some smoked pork neck and slow cook it for 3 hours. There’s something about the down home flavors you get from making this Southern staple.

Collard greens are a staple vegetable in Southern U.S. cuisine. They are often prepared with other similar green leaf vegetables, such as spinach, kale, turnip greens, and mustard greens in the dish called “mixed greens”. Typically used in combination with collard greens are smoked and salted meats (ham hocks, smoked turkey drumsticks, smoked turkey necks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and black pepper, white pepper, or crushed red pepper, and some cooks add a small amount of sugar. Traditionally, collards are eaten on New Year’s Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year. Cornbread is used to soak up the “pot liquor”, a nutrient-rich collard broth. Collard greens may also be thinly sliced and fermented to make a collard sauerkraut that is often cooked with flat dumplings. Landrace collard in-situ genetic diversity and ethnobotany are subjects of research for citizen-science groups.

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#southernfood #collardgreens #unclebillskitchen #sidedish #soulfood

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Fast, easy and delicious spinach pastry recipe

billk6969 — Wed, 06 Jul 2022 00:40:56 +0000

Fast, easy and delicious spinach pastry recipe!

I’m happy to share with you my favorite fast, easy and delicious spinach pastry recipe!

I found this recipe years ago in a cookbook called “Secrets of Cooking Armenian / Lebanese / Persian (Amazon link: https://amzn.to/3Ik4I6G)

It’s light and filling at the same time. Full of flavor and good for you as well.

I hope you enjoy this recipe as much I liked making it for you.

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#spinach #spinachpastry #pastry #unclebillskitchen #secretsofcooking

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