Taste Your Memories: with Kiron Robinson

From Siying

Shallot Pancakes 葱油饼

A shallot pancake made by Kiron 

Ingredients:

• All purpose flour 500g
• Water 70% of the weight of the flour
• Salt for your liking
• Vegetable oil
• Shallots 4 (1 shallot per pancake)

Method:

1. Put flour in a mixing bowl. Add the water in little by little, stir in-between.  When all the water is added in, add 1 tsp oil in the flour mix. Start to knead the flour into dough.
2. When the dough becomes smooth, cover it with another bowl or a cover. Leave it for 20min.
3. Clean shallots and chop them into small pieces. The finer the better. 
4. After 20min, take the dough out from the mixing bowl. Knead the dough for 1min and shape it into a long loaf and cut evenly into 4 parts. 
5. take one part. Sprinkle some dry flour on the table. Knead gently for few seconds. Use rolling pin to roll it into a large sheet. 
6. Spread ½ tsp salt on the dough sheet. Press the salt into the dough with rolling pin. 
7. Spread 1 tbp oil on the surface of the dough. You can use a brush or by folding the edges of the dough sheet into the centre, then opening it. 
8. Spread chopped shallots on the top of the sheet.
9. Lift the edge of the sheet that is close to you and make a roll. The shallots and oil are rolled inside. 
10. Hold one end of the roll and coil the roll into a circle shape.
11. Use hand to press it down. Then use the rolling pin gently to roll it into a flatter piece. 
12. Spread the oil in a flat pan. Not too much oil. Just cover the bottom of the pan. Turn the heat to high.
13. Place the pressed dough in the pan. When one side turns slightly golden colour, flip over. When both sides become light golden colour, brush some oil on both top and bottom surfaces. 
14. Turn the heat into medium. When the pancake becomes golden colour, it is ready. 
15. Cut it up, you should see layers inside. Enjoy!

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From Kiron

Dhal 扁豆咖喱汤

Dhal made by Siying

Ingredients: 食材

• Oil of choice / 油 自选
• 1 teaspoon of Mustard seeds / 芥末籽 1茶匙
• 1 Brown Onion chopped / 黄洋葱 1个切小块
• 1 or 2 cloves of garlic diced / 蒜瓣 1-2个 切碎
• 1/2 tablespoon of ginger grated / 姜末 ½ 桌匙
• 1 tablespoon of cumin / 孜然 1 桌匙
• 1 tablespoon of coriander / 干香菜末 1桌匙
• 1 tablespoon of turmeric / 姜黄粉 1 桌匙
• 1 teaspoon of hot or smoked paprika  /（烟熏）辣椒粉 1桌匙
• 1 or 2 cups of red lentils / 红扁豆1-2杯
• salt / 盐
• water / 水
• 1 tablespoon of tomato paste / 番茄膏 1桌匙
• 2 bay leaves / 月桂叶 2片
• 1 can of chickpeas / 鹰嘴豆罐头 1罐

Optional 其他可以的加料

• Button Mushrooms chopped 蘑菇切块
• Fresh tomato chopped 番茄切块
• Fresh coriander 新鲜香菜

Method: 做法

1. In a large pan or saucepan heat oil over a medium heat and add Mustard seeds. once they start to pop add onion and fry until translucent (1-  mins).  /  用一个大的平底锅，倒油。中火加热。 倒入芥末籽。当芥末籽炸开后，加入洋葱。炒 大约1分钟至透明。
2. Add garlic, ginger, cumin, coriander, turmeric, paprika until fragrant. Don't let it burn.  /  加入大蒜， 姜，孜然，干香菜末，黄姜粉，辣椒粉。加热到香味散出。不要烧焦。
3. Add Red lentils and stir to coat then get the water in quick. you want enough water to cover everything by about 1cm.  /  加入红扁豆。搅拌。让香料粉充分附在豆子上。加入水。水面漫过食料1厘米。
4. Add salt about a tablespoon to start and then adjust to taste.  /. 加入盐，大约1桌匙或根据口味加减。
5. Add tomato paste, bay leaves and bring to a boil then turn down to a simmer.  /  加入番茄膏，月桂叶。水煮沸，转小火焖煮。
6. Add chickpeas.  /  加入鹰嘴豆。
7. Simmer until lentils are soft approx 20 - 30 mins. keep adding water as dish dries out. Try and keep water just covering lentils. DO NOT LET IT GO DRY it will burn and that sucks.  /  焖煮约20-30分钟直到红扁豆变软。如果水干，要不断加水。水要一直淹过豆子。千万不要让豆子煮干，或煮焦。
8. Optional vegetables can be added about 10mins into simmering.  /  如果加入番茄，蘑菇，再多煮10分钟。
9. Serve over rice or as its own dish Top with fresh coriander.  /  上桌时放点香菜。配白饭。 

NOTE: spice amount can be adjusted to taste. I sometimes replace chickpeas with potatoes. 
小贴士：香料可以根据自己的口味加减。鹰嘴豆可换土豆