Taste Your Memories: with Ara Dolatian

From Siying

Nanjing Breakfast Wrap 南京煎饼包油条

Nanjing breakfast wrap made by Ara

Ingredients:

• All purpose flour 100g
• Green bean flour 100g
• Water 250g +
• Chilli bean sauce (see the image)
• Long fried dough. 1-2 for each wrap (You can buy frozen long fried dough in Asian groceries in Melbourne. Or Make it yourself. *See its recipe below.)
• Chinese pickles (see the image)
• Eggs (1 egg per wrap)
• Shallots 2-3

 Green bean flour

Chilli bean sauce

Chinese pickles

Methods:

1. Mix two kinds of flour and water. It should be a bit running.
2. Turn the heat on high. Heat a flat pan. Spread/ brush some oil in the pan. 
3. Turn the heat down to medium. Scope flour mix and pour into the pan. Spread the mix evenly to the edge of the pan. The thinner, the better. It’s like to make French crepe. If you have a crepe spreader, it will be ideal.
4. When the wrap becomes dry, and flip over. 
5. Crack an egg on the top of the wrap. Gently stir a bit so that the egg breaks on the top of wrap.
6. Leave it cook. When the egg stops running and becomes cooked, quickly flip it over. Let the egg side cook on the bottom of the pan for 2sec.
7. Take the wrap out. Lay it on a clean surface. And leave the egg side up.
8. Spread the chilli bean sauce in the wrap, add some shallot and pickles. 
9. Place 1-2 fried doughs in the middle of the wrap and roll the wrap up. 
10. Now you have it! 

* 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. 
5. Use your fist to punch the dough. DO NOT knead the dough. Punch 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.
6. 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. 
7. Gently place the dough onto a piece of cling wrap. Wrap the dough with cling wrap. Make few layers to keep moisture. 
8. Leave it out over a night or 6hrs
9. Unwrap the dough. Keep it in shape.
10. Cut it into multiple 2 finger-wide slices. *Tips: rub some oil in your hands again to prevent the dough stuck to your hands.
11. Lay one slice on the top of another. 
12. 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. 
13. 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.
14. 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. 
15. 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. 
16. 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. 
17. 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.

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From Ara

ARMENIAN EGGS IN FRESH TOMATO SAUCE (OMLET) WITH HOME MADE FRIED POTATOES. 亚美尼亚茄汁蛋，附炸土豆

Armenian eggs in fresh tomato sauce made by Siying

Ingredients： 食材 

to serve four: 四人份

• 60g butter or 6 tbsp light olive oil for a vegetarian version / 牛油 60克， 或橄榄油 6 桌匙
• 1kg vine-ripened tomatoes, chopped / 藤番茄 1 公斤 切块
• Sea salt to taste / 海盐
• 1 large onion or two if small / 大洋葱 1 个 或 小洋葱 2 个 切块
• 4-5 Garlic gloves / 蒜瓣 4-5个 切块
• 1 green or red capsicum / 青椒或红椒 1 个 切块
• Chilli flakes / 辣椒粉
• Mixed peppers or peppers / 胡椒
• 6-8 eggs / 鸡蛋6-8个

Method: 做法：

1. Put the butter (or olive oil) in a large skillet and heat over medium-high heat until very hot / 黄油（橄榄油）倒入平底锅。中火加热。
2. Add chopped onions, garlic, and capsicum until browned / 油热后，加入洋葱，蒜，和青椒。炒至棕黄。
3. Add, salt, pepper, chilli flakes / 加盐，胡椒，辣椒粉
4. Add half the chopped tomatoes and stir well. Cook for five minutes. Add the rest of the tomatoes and continue cooking, stirring from time to time, until the tomatoes break down and the sauce is thickened and creamy. Stir well and season with salt. / 加入一半番茄。翻炒大约5分钟。加入剩下的一半番茄。继续煮。一段时间翻炒一下。 煮到番茄变软分解，汤汁开始变稠。搅拌均匀后加盐。
5. Add eggs on top, medium-low. Cook, uncovered, until the eggs are cooked to your liking and serve immediately with warm flatbread and a side of home made fried potatoes. / 打入鸡蛋在上面。转中至小火，煮到鸡蛋的硬度到你想吃的程度。关火后，趁热吃。配热饼，或渣土豆。