八月二十三日
下晡兩點
煮菜時間

煮菜的步數

宜蘭蔥仔餅
佇台灣差不多四界攏會當看著蔥仔餅。
台灣東部的宜蘭縣種的蔥仔尚出名。氣候佮土肉種出的蔥仔飽滇滋味甜。加上品質好生產濟，宜蘭的蔥仔餅毋但共蔥仔掖咧麵團，是共蔥仔用作餡料， 

煮的過程
Keegan會佇咧伊倫敦東區厝內的灶跤，自頭開始做蔥仔餅。伊佮伴侶放假時嘛定定佇遮同齊煮食。
閤來，伊會來去拜訪嘛是對台灣來的厝邊Pao。 伊咧倫敦做生理，專門賣豉菜醬料，包含台灣傳統物配。藉著錄影會當走訪伊起酵的所在，遮嘛是伊保存台灣的文化分享予倫敦的朋友的所在。配著Pao的搵料食蔥仔餅，嘛予阮看著帶佇倫敦的台灣人，透過食物懷念家鄉。

宜蘭食蔥仔餅搵料：
蘸料：
豆油-三湯匙
水-六湯匙
糖-九克
秫米粉-五克

餡：
蔥仔珠-四百五十克
油-七湯匙
鹽-一湯匙仔半
白胡椒粉-一寡仔

麵團：
麵粉-四百克
糖-一湯匙
鹽-一湯匙仔
圇水（七十度）-兩百六十克

​———–
Cooking session with Keegan Chen and  Lilly Yang
Yilian green onion cakes

The cooking session will be centered around Keegan making Yilan green onion cakes from scratch in his home kitchen in East London, where he often spends his days off cooking with his partner.
As a supporting segment, he will visit Pao; his friend, neighbor and fellow Taiwanese immigrant. She has a small family business in London, producing fermented food products, some of which are traditional Taiwanese condiments. She will take the camera through her space where she is preserving Taiwanese culture through fermentation and sharing it with loyal following in London. Her condiments will accompany the green onion cakes and allow us to see a bit of the Taiwanese community in London, finding a home through the comfort of sharing food.

Green onion cakes are a common street food found in almost every market and night market in Taiwan. On the East Coast of Taiwan, in Yilan County, the famed local agricultural product is green onions. The climate and soil yields abundant harvests of sweet and flavourful green onions with elegant long white stems. Because of the quality of the produce, Yilan’s green onion cake recipes utilise the vegetable as a filling rather than sprinkled into the dough.

Thick Soy Sauce for Dipping：
Soy Sauce – 3 tablespoons 
Water – 6 tablespoons
Sugar – 9g
Glutinous Rice Flour -5g

Directions：

1. Stir glutinous rice flour into two tablespoons of water to use as thickening agent.
2. Add sugar, soy sauce, and remaining four tablespoons of water to pot and bring to boil.
3. Stir in the water and glutinous rice flour mixture, whisking until the sauce thickens. 
4. Take off heat to cool before serving. 

Filling：
Slivered Green Onions – 450g
Goose Fat – 7 tablespoons
Salt – 1.5 teaspoon
Ground White Pepper – to taste 

Directions：

1. Wash and dry the Green onion (to keep the dough from excess water)
2. Mix together ingredients when the dough is ready and the cakes are ready to be wrapped. 

Dough：
All Purpose Flour – 400g
Sugar- 1 tablespoon
Salt- 1 teaspoon
Warm Water (70 C) – 260g

Directions：

1. Mix together flour, sugar, salt, and warm water. 
2. Mix together vigorously with a fork or chopsticks until the ingredients are incorporated. 
3. Work the dough for about ten minutes until the surface is smooth and shiny.
4. Place into a bowl and cover with a damp cloth for one hour to rise. 

Directions for Wrapping the Green Onion Cakes：

1. Grease the working surface with a small amount of oil 
2. Cut the dough into six even pieces 
3. Roll out the dough with rolling pin into a long rectangular shape
4. Brush lightly with goose fat, and place the filling in the center through the length of the dough 
5. Roll the dough first into a long tube encasing the filling, then into a swirl, gently tucking the end under. 
6. Allow to rise for fifteen minute under a damp cloth 
7. Heat vegetable oil in frying pan/pot to around 160 C. The oil should reach roughly half the height of the cake inside the frying vessel. 
8. Fry on both sides until golden brown.