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