Taste Your Memories: with Jaime Powell

From Siying 

Purple sticky rice roll with long fried dough紫米粢饭包油条

sticky rice rolls made by Jaime

Part I: Long fried dough
Ingredients:

• 250g All-purpose flour
• 1g baking soda
• 7g baking powder
• 1g yeast
• 100ml water
• 3g salt
• 1 egg
• 15-20g vegetable oil

Method:

1. Mix 1: place baking soda, baking powder, yeast and water in a bowl. Mix well.
2. Mix 2: mix salt, flour, egg and oil in another bowl. Mix well
3. Add Mix 1 into Mix 2. Mix them into a soft dough
4. Remove the dough from the bowl onto a kitchen surface. Use your fist to punch the dough. DO NOT knead the dough. Punch gently till the dough even and smooth. *Tips: as the dough is soft, it is sticky. Rub some oil on your hands to stop the dough stuck to your hands.
5. Shape the dough into a long flat rectangle. Use a rolling pin gently to roll over the top of the dough. Make it longer and flatter. But do not make it too thin. 
6. Gently place the dough onto a piece of cling wrap. Wrap the dough with cling wrap. Make few layers to keep moisture. 
7. Leave it out over night or 6hrs
8. Unwrap the dough. Keep it in shape.
9. Cut it into multiple 2 finger-wide slices. *Tips: rub some oil in your hands again to prevent the dough stuck to your hands.
10. Lay one slice on the top of another. 
11. Use one chopstick to press down at the centre of the double layered dough. Make a deep long dent. Do NOT press too hard to cut the dough open. *Tips: rub some oil on the chopstick too in case the dough sticks to it. 
12. Heat a pot of oil to 180 degree. *Tips: 1) The wider the pot, such as a wok, the longer the doughs will be. 2) If you don’t have a thermometer, throw a tiny ball of the dough into the oil. When the dough quickly floats up, the oil is ready for fry.
13. Turn the heat down to the medium. Place a dough slice into the oil. *Tips: two hands gently hold two ends of the dough slice. When you place it into the oil, you can slightly stretch it to make it longer. But it depends on how wide your pot is. DO NOT stretch it too long and make it bend inside the pot. Keep it straight and fits in the pot. 
14. When the dough floats up, use chopsticks to gently push the dough and keep it rolling in the oil. Make sure all surfaces are evenly fried. *Tips: DO NOT pinch the dough to make it turn. 
15. After all surfaces are evenly fried, about 1.5 min, put another slice in. When all the dough sticks are in the oil and float up. 
16. When the dough stick turns into golden colour, take it out. *Tips: usually a dough stick takes about 2.5 - 3mintues to get to golden colour. 

Part II: Purple sticky rice
Ingredients:

• Sticky rice 2 cups
• Black/Purple sticky rice 1/5 cup

Method:

1. Mix both rice. Soak them over a night
2. Use a steamer. Steam the rice in a warm water for 25minutes

Part III: The rolls
Ingredients:

• Chinese spicy pickles. Chopped into small pieces
• Long fried dough 1-2
• Cooked purple sticky rice 1 small bowl

Chinese spicy pickles

Method:

1. Spoon some rice out on a piece of cling wrap
2. Press the rice down and flatten it. (like how you make sushi)
3. Spread sugar on the rice – sweet version; Spread Chinese spicy pickles on the rice – savoury version 
4. Place a fried dough stick in the centre of the rice
5. Roll the rice over the cling wrap to make the rice wrap over the pickles and the dough. Press hard to make it into a round roll.

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From Jaime

Upma 吾普玛 印度早餐

Upma made by Siying

Ingredients: 食谱

• Curry leaves 8 leaves /  咖哩叶子 八片
• Cumin seeds ½ tsp  /  茴香籽 半茶匙
• Ginger chopped 1 slice /  姜 一片 切末
• Green chillies sliced 2 pieces  /  青椒 两片 切小块
• Onion chopped 1 small  /  洋葱 一小颗
• Semolina 1 cup  /  粗麦粉 一杯
• Channa dal 1 tbsp  /  达尔豆 一汤匙
• Peanuts 2 tbsp  /  生花生 两茶匙
• Mustard seeds ½ tsp  /  芥末籽半茶匙
• Hing (optional)  /  兴粉 少许 (可忽略)
• Salt 1 tsp  /  盐一茶匙
• Water 2 cups  /  水两杯
• Butter/Oil 1 tbsp  /  牛油或菜油 一汤匙

Tips: one part oil - two parts semolina - three parts water.  / 吾普玛小诀窍：一份油， 两份粗麦粉，三份水

Method: 作法：

1. Pour oil in a flat pan. When the oil is hot, add mustard seeds in.  /  把油加入锅中。待烧热，加入芥末籽。
2. when mustard seeds start to pop, add cumin seeds, peanuts and dal. Fry them for 1-2 seconds.  /  等芥末籽炸开，加入茴香籽，花生和达尔豆。翻炒几秒。
3. Add ginger, chillies and curry leaves. Add little hing. Fry for 2-3 seconds.  /  加入姜，青椒和咖喱叶子。加入一点兴粉。翻炒一下。
4. Add onion. Fry till onion turns translucent. Add salt. /  加入洋葱。炒到洋葱变半透明。加盐。
5. Pour water in the pan. Cook till the water boils.  /  倒入水。煮到水滚。
6. Add Semolina. Slowly pouring semolina in, while stirring quickly in circles in the pan.  /  加入粗麦粉。一边慢慢倒入，一边不停在锅里搅和
7. When the semolina absolves the water, put a lid on the top of the pan. Turn the heat to low. Simmer upma for 1-2minutes.  /  等组麦粉把水都吸收了。 盖上盖子，调微火煮1-2分钟。
8. Turn off the heat. Leave the lid on and leave the upma in the pan for 3-4minutes.  /  关火。让吾普玛在盖上盖子的锅里焖3-4分钟
9. Serve it with mango chutney and chilly sauce.  /  吃的时候可以配芒果酱或辣椒酱

Taste Your Memories: with Jayne McSwiney

From Siying & her Dad 

Steamed buns with red bean paste filling 豆沙包

Steamed buns made by Jayne

Part I: Red bean paste

Ingredients:

• Red beans 375g 
• Oil 1tbs 
• Brown sugar 1 cup 
• Maltose syrup 1/2 cup

Method:

1. Soak the beans for 24hrs
2. Cook the beans either in a pot or a rice cooker or a pressure cooker. When you cook the beans, the amount of water that you add in is just less than how much you usually put in when you cook rice.
3. After cooking, the beans should be so soft. When you pinch one, it easily breaks into starchy texture.
4. Pour the cooked beans in a flat pan. Turn on the high heat. Stir. It is to get the water and moisture out from the beans.
5. Stir for a while. Add brown sugar. Stir. Then add oil. Stir.
6. Turn the heat into medium. Add Maltose syrup. Stir. Turn to low heat.
7. You might have to stir for a while to get the beans into a pasty texture. You could taste it while you are stirring to see if you like the level of the sweetness.

Part II: The dough for 6 buns 

Ingredients:

• All purpose flour 300g 
• Yeast 5g 
• Baking soda 1g 
• Warm water 150ml 

Method:

1. Pour the flour in a pot. it’d be better that the pot has a lid. 
2. Mix yeast and baking soda with warm water in a cup or a bowl. *the water is warmer than tap water. But it should not be boiling hot. Dissolve the yeast and soda well in the water
3. Add the mix in the flour. Stir.
4. Once the flour starts to bind together, knead gently in the pot. 
5. When it is more like a dough, leave it inside the pot. Cover the pot with lid or a plate. Wait for 1.30-2hr. The dough should raise and expand twice as big as the original size. 
6. Take it out from the pot. Start to knead on the kitchen bench top till the air in the dough is pressed out and smooth.
7. Form a long shape and cut into 6 parts. Each one is around 50g.
8. Use a rolling pin to make each dough part into a round wrap. Aim to make the edge of the wrap thinner than the centre. 
9. Scoop red bean paste, around 70g and shape it into a ball. 
10. Place the red bean paste ball in the centre of the wrap.
11. Pinch and pull upward the edge and wrap the dough around the red bean paste.
12. Leave the buns for another 15-10min and allow the dough to continue raising a bit.
13. Prepare a steamer. Place a wet cloth at the bottom of the steamer tray. Place all the buns on the tray. Turn the heat high. 
14. Steam for 30-40min. When you see steams come out from the steamers, it should be ready.
15. Give them big bites!

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From Jayne's Mum 

Bread and Butter Pudding 牛油面包布丁

Bread & butter pudding made by Siying

What you need  / 需要的器材: 

• Shallow baking dish  /  一个浅烤盘
• Mixing jug  / 一个搅拌的杯子

Ingredients / 食谱：

• 6 – 8 slices of old white bread  /  6-8 片白面包。最好是放了几天的面包 
• Handful of Sultanas (or more to taste)  /  葡萄干。一把。或多一点根据你的喜好。 
• Butter (to grease dish) and butter on bread  /  牛油。适量 
• ¼ cup of Sugar  /  糖 ¼ 杯。可以用红糖。 
• 1 litre of Milk  /  牛奶1升 
• 3 x Eggs  /  鸡蛋 3个 
• Cinnamon  /  肉桂粉。适量 

Method: 做法： 

1. Preheat oven to 180. Bake for 1 hour, but check on it at the 40 min mark. The best way to know if it’s ready is to pierce the pudding with a butter knife or skewer into the middle of the pudding. If it comes out clean it’s ready. It should also be quite bouncy  /  预热烤箱180度。这个布丁总共需要考的大概一个小时。到40分钟的时候检查一下。知道考好的最好方法是那一个竹签或黄油刀插到布丁里。如果刀或竹签抽出是干净的没有粘物就代表好了。 布丁烤完后会有弹性。
2. Step 1: Grease the baking dish with butter so the bread doesn’t stick to the dish when in the oven  /  用牛油在烤盘里抹一层。润滑作用。 
3. Step 2: Use old white bread, not fresh bread. Use around 6-8 slices. Cut the crusts off. Either cut or tear the bread into small pieces and butter them  /  把白面包的边切掉。再在斜对角切一半。在每一片的面包上涂一层牛油。 
4. Step 3: Lay half the amount of bread in the baking dish, then sprinkle the bread with a couple of handfuls of sultanas. (you can put any dried fruit in but we always had sultanas). Also sprinkle in some cinnamon.  /  把涂好黄油的面包摆在烤盘里。铺一层。铺好了后， 在面包上撒一些葡萄干和肉桂粉。 
5. Step 4: Lay the remaining bread over the sultanas (so the sultanas are in the middle of the pudding)  /  再把涂好的黄油面包铺一层。 
6. Step 5: Crack 3 eggs, ¼ cup of brown sugar and 1 Litre of milk into a mixing jug, then whisk together until they become one. Then when ready pour this over the bread  /  把鸡蛋和红糖放在一个搅拌碗了，打撒。加入牛奶。搅拌。把混合液倒入烤盘。 
7. Step 6: Let the bread absorb the milk mixture, let it stand for like 20min …make sure the bread has soaked up as much milky goodness as possible  /  让面包浸20-30分钟。这个时候把烤箱打开预热。设fan-forced, 180度 
8. Step 7: Sprinkle Cinnamon on top  /  放入烤箱前，撒一些肉桂粉。 
9. Step 8: Put in oven for around 60 min (depending upon dish size etc and oven) check after 40 min mark and then at 50 and then an hour…it should be golden and spongy. Pierce a knife or skewer through the centre of the pudding. If it comes out clean it’s ready. Don’t be afraid to put it in and out of oven, it’s not a cake…it will not fall.  /  放入烤箱烤60分钟。到40分钟的时候查看一下。用刀或竹签，在中间戳一下，看看有没有液体出来。如果刀和竹签是干的，就好了。 
10. Step 9: After the pudding is ready and out of oven, let the pudding sit for a few min  /  把烤箱关了后，让布丁放几分钟。 
11. Step 10: Serve with ice cream, custard or cream…(although I use to pour cold milk over mine)  /  吃的时候，可以配冰激淋，奶黄或奶油。 
12. Step 11: Eat more!

Jayne's favourite music when she grew up was country music and the songs from the original albums of Alvin and Chipmunks.

Taste Your Memories: with Sarah Rudledge

From Siying

Fried Eggplant Pockets 炸茄盒子

Fried Eggplant Pockets served with fried green made by Sarah Rudledge

Ingredients:

• 1 medium size eggplant 
• 150g minced pork 
• 1 shallot 
• 10g ginger 
• 8g sugar 
• 5g salt 
• 1g chicken bouillon powder 
• 1g white pepper 
• 1tbs wine 
• 1tbs soy sauce 
• 100 g flour 
• 100ml water

Method:
Pork Filling

1. Mix mince pork with ginger and shallot 
2. Add salt, sugar, wine and soy sauce 
3. Stir to mix them well. Set aside. 

1. Get a bowl. Add the flour. Pour the water in. Stir till no flour lumps. Set aside
2. Cut the eggplant into clips. At about 5mm from the end make a first slice cut. do not cut to the bottom. Move in another 5mm, make the 2nd cut. Cut it off. Then you will get the first clip. Repeat. When you get to the large part of eggplant, you can cut it in half in a long way. Then slice them into multiple clips. 
3. Start to heat a pot of oil in medium heat. The oil will be roughly as deep as the thickness of the eggplant clips. The eggplant clips are just immersed in the oil.
4. Stuff the filling inside the eggplant clips.
5. Dip the stuffed eggplant clip in to the flour mix. Make sure the flour covers all surfaces of the eggplant clips. 
6. Fry it in the oil. Start to fry when the oil just heated up. 
7. Fry till they turn golden colour.
8. The eggplant clips can be served with Chinese vinegar or soy sauce or chilli sauce. 

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From Sarah 

Cheese on Toast - AKA Mum’s Night Off. 奶酪吐司, 妈妈轻松的一晚

Cheese on Toast made by Siying

Ingredients: 食材

• 2 slices of your standard square-shaped supermarket brown bread (multigrain or wholemeal). / 两片全麦或杂谷方面包。 
• Large tomato, sliced /大的番茄，切片。 
• Red capsicum, a few slices / 红椒，切丝。 
• Snow peas, optional. Whole, three per slice of bread / 豌豆。不用切。大概一片面包3个豌豆 (They’re included as a way to get your greens.) 
• Regular cheddar cheese cut into thick-ish slices – 2-3mm, enough to cover bread entirely. (Avoid Kraft singles) / 一般的切达奶酪。切片。一片2-3厘米。不要用卡夫牌子的一片片的奶酪。  

Method: 做法：

1. Pre-heat grill to about 200°C / 烤箱设烤架200度，预热 
2. Toast the bread lightly in the toaster /  把面包在烤面包机先微烤一下 
3. Remove and add tomato, capsicum and snow peas in layers on the toast, any order is fine as long as the cheese is on top. Make it pretty cheesy, aim for complete coverage / 把番茄片，红椒和豌豆一层层的放在面包片上。你自己决定层次安排。但是奶酪一定要放在最上层。奶酪能放就都放点。把整个面包铺满。 
4. Place both slices on a tin foil lined tray under your grill. / 把铺好的面包片放在锡箔纸上。再放在烤盘里。把烤盘放在烤箱的烤架下。 
5. Cook until cheese bubbles and looks a little golden brown in places. / 烤到奶酪起泡，一些地方开始变棕色 
6. Remove from grill, cool for a minute or two, you can eat any cheese that’s stuck to the foil while you wait. Cut each slice in half so that you have four rectangles. / 把面包拿出来。冷却1-2分钟。你在等的时候，你可以吃流在锡箔纸上的奶酪。 
7. Eat in front of TV with family/pets. / 可以一边看电视一边和家人或宠物吃。

Taste Your Memories: with Mark Friedlander

From Siying 

Braised beef noodle soup with brown sauce 红烧牛肉面

The beef noodle soup cooked by Mark

Ingredients:
The spice bag:

• Star anise x 5 
• Tsaoko x 2 
• Cumin seed x 1 Chinese spoon 
• Cinnamon sticks x 2 
• Black pepper x 1 Chinese spoon 
• Szechuan pepper x 1 Chinese spoon 
• Bay leave x 2 

Beef 500 g (*the best to use Flank and Tendon)
Onion x 1
Shallots x 2
Chilli Bean Sauce
Ginger x 1/2
Chinese broccoli 1/2 bunch
Noodle (*Ramen, or any wheat noodles)

Sauces

• Chilli Bean Sauce

• Soy Sauce 
• Chinese cooking wine

• Rock sugar

Method:

1. Heat up the spices on a flat pan. Put them in a soup bag. *I didn't have one. so I used tea bags that you can get from Diaso.
2. Cut up one onion into dices, shallots into a medium long pieces. Peel ginger skin and cut it into slices. 
3. Pour water in a big pot. The water need be enough to cover over the beef. *It is important to have enough water, because you are not supposed to add more water during the cooking of the beef. When the water gets warm and just before fully boiled, put the beef in the water. *Warm water can seal protein inside the beef. 
4. Cook the beef in the warm water for a while until the blood of the raw beef turns into foams and floats in the water. Scope the foam out and take the beef out of the water. 
5. Pull oil in a soup pot and fry the onion, shallots and ginger for a bit. *When I cooked it, I used the flat pan and realised it was wrong later. Then put the beef in and stir. Add 1 Chinese spoon of chilli bean sauce. Stir for a while. 
6. Add 1 Chinese spoon of wine, and 2 Chinese spoon of soy sauce. Add water in the pot. I put the water up to 80% of the pot. Add the spice bag, 2 x bay leaves and a medium size rock sugar. Let it boil for about an hour. 
7. After an hour, you can give the soup a taste and see if any flavour, like saltness, sweetness and hotness need be enhanced. Add sauces accordingly. 
8. Now, you can add other things you like to have in the soup. Usually, you can add carrots or turnips or potatoes or all of them. Here, I added carrots. 
9. Turn down the heat into medium and keep cooking. This soup can be simmered up to another 1-2 hours until you are ready to have the noodle. 
10. Boil a pot of water and put the noodle in. Cook till the noodle soft and take it out from the boiling water. I used the same boiled water to blanch Chinese broccoli. *amount of broccoli depends on how many people are served. Once the colour of broccoli turns into rich and dark green. They are ready. 
11. Pour the beef soup in the cooked noodle and add the broccoli on the top.

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From Mark 

Beef Rouladen 德国牛肉卷 

Beef roulades cooked by Siying

Ingredients 食材：

• beef steaks large size 4 pieces / 大片牛肉 4 片 
• bacons 4 pieces / 培根 4 片 
• gherkin/pickled cucumber few. Cut into small long pieces / 腌黄瓜 少许. 切丝 
• onion 1/2. Slice it into long thin pieces / 洋葱 半棵。 切丝。 
• carrot 1. Dice half of it. Slice the other half into long thin pieces / 胡萝卜 1棵. 一半切块。一半切丝 
• celery 1-2 stems. Dice it / 芹菜梗 1-2 根。 切块。 
• leek ¼. Slice it / 大葱 ¼ 根。切丝。 
• garlic butter/butter few / 牛油/蒜味牛油 少许 
• Australian mustard / 黄芥末 
• beef broth stock 2 cups / 牛肉清汤 2 杯 
• salt few / 盐 少许 
• pepper few / 黑胡椒 少许 
• starch 1 tbp / 淀粉 1大勺

Method: 做法 

1. Beat the beef with a tenderiser and make them thin. *As the steaks are too thick, I sliced a steak into two pieces and tenderised each. / 用肉锤敲打牛肉。把牛肉打薄。 因为我买的是牛排。每一片太厚。所以我每一片对半切开。变两个薄片。再用肉锤敲打。 
2. Spread mustard on each beef piece. /  在牛肉片上涂一层芥末 
3. Top one bacon on the beef. Sprinkle some salt and pepper on the bacons. / 每一片牛肉上再放上一片培根。 
4. Sprinkle some salt and pepper onto the beef and bacon. Roll the pickled cucumber, onion and carrot inside the bacon and beef. The beef is the outside layer. / 在培根上洒盐和胡椒粉。 拿少许的黄瓜丝，洋葱丝和胡萝卜丝放在培根的上面。把它们卷进培根和牛肉片里。 
5. Close the roll with tooth picks or cooking thread. / 用牙签或棉线把肉卷合起来 
6. Warm a pot (at lease medium size with a lid) with a high heat. Put some garlic butter in the pot. After the butter melt, place all beef rolls inside a pot. While frying, rotating the rolls to make sure all surfaces are cooked. / 拿一个大小适度（最好能让所有的牛肉卷铺在锅里），的有深度，有盖子的锅。放在大火上。把牛油放进锅里融化。把牛肉卷放在锅里炸。一边炸，一边反转牛肉卷。让肉卷表面都烧到。 
7. After the beef rolls turn from pink into brown, move few rolls and pile them on the top of other rolls. It makes a space inside pot. Pour the carrot, celery and leek in. let them fry in the pot for a while / 等到肉卷表面基本烧熟后，挪几个卷，放到其他卷的上面。锅里让出一个空间。倒入切好的胡萝卜，芹菜和大葱块。稍炒几下 
8. Pour some of the beef broth inside the pot. The broth is just cover the beef rolls. Close the lid. Turn the heat down to the medium and cook for 45min -1 hour. *During the cook, check the pot few times, in case the soup is dried out. If so, add few broth in. / 倒入牛肉清汤。让汤淹没牛肉。盖上盖子转中火。煮45分钟到1个小时。*再煮的中间，开盖检查一下，看汤是否干了。如果烧干了，加牛肉清汤。 
9. Take the rolls out from the pot. Pour some beef broth in the pot. Stir the pot so that what is left inside pot is cooked in the broth. / 煮到1个小时左右，把牛肉卷从锅里拿出来。在锅里倒入一些牛肉清汤。让锅里剩下的材料继续在汤里烧。一边煮一边搅拌。 
10. Pour the soup and vegetables into another pot through a sieve. Press the juice from the vegetable over the sieve into the pot. / 烧开后，把汤过筛。倒入另一个小锅里。挤按残留的菜渣。让它们的汁挤入锅中 
11. Put the pot to the stove. Taste the soup to test the saltiness. If too salty, add some water. Bring it to boil. / 把汤锅放到火上煮。尝一下咸淡。如果太咸，加点水。把汤煮开 
12. Mix starch power with some water. Stir to make it mix well 把淀粉融入水里。 
13. add the starch mix and stir. Bring it boil again. The soup should be thickened. / 把淀粉水倒入汤中。边倒，边搅拌。不一定要全部倒入。等到汤变稠，就可以了。汤煮开 
14. Pour the thickened soup over the rolls. / 把汤浇到牛肉卷上。就可以吃了。