Fermented Scallion Pancake – Justin Liu

• In a small bowl, add yeast and room temperature water and let the yeast bloom.
• In a medium-sized bowl, add sugar, salt, and flour to the bowl. Add in hot water slowly while stirring with a spatula, then mix in room temperature mixture and stir.
• Switch to your hands and start kneading in the flour on the side of the bowl for roughly 5-10 minutes.
• Put the dough in a bowl and cover with a towel or a saran wrap rest/proof for 1.5 days at room temp.
• when the dough is well rested, cut the scallions and make the roux : mix oil and flour in a pan. Continue to mix over medium-low heat until aromatic and slightly browned. Let it cool a little after.
• Form the dough into a cylinder or log-like shape by punching a hole in the middle and using your hands to form the shape and divide into eight portions.
• lightly flour your work surface.
• Roll out one piece of dough as thin as possible without breakage into a rectangle, cover the rest, and brush on the roux. Sprinkle on salt to taste, five spice powder and scallion.
• Roll dough tightly into a log like shape again, then take one end of the dough and roll again into cinnamon-like shape and tuck-in the end on the bottom, flatten and coat a thin layer of oil.
• 10. Let rest for 20 minutes; in the meantime, repeat for the remaining dough.
• Roll out dough to as thin as possible and pan fry on medium to low heat until golden brown!
• This recipe makes a scallion pancake that is flaky like traditional scallion pancakes with a slight fermented dough flavour to the ordinary scallion pancake. Yet, it is not as bread-like compared to traditional fermented scallion pancakes. Best of both worlds!

Romesco SauceMakes 1 small mason jar

• on a stovetop, place your red bell peppers on an open flame and start roasting the peppers. It's okay if the skin turns blacks. It's perfectly fine. Just make sure to char it throughout the entire pepper.
• in the meantime, get a small to medium-sized pan and add the olive oil and the garlic. Start browning the garlic slowly on low - medium heat (until you can see small bubbles around the garlic) to bring out flavour from the garlic.
• once the peppers are charred, add them into a medium-size bowl and saran wrap it to lock in the steam to help peel the peppers. In the end, wait 10 minutes.
• start cutting the bread into small cubes and put it to the side. When the garlic is browned on most of the sides, set it aside.
• start toasting the bread the same way as the garlic on low - medium until golden brown.
• begin to peel the pepper in the sink, don't submerge the pepper in water, but instead use your hands to peel off the skin; once your hands a covered in a reasonable amount of skin, wash your hands and repeat until pepper is cleaned.
• cut pepper to remove the core and the seeds and set aside cleaned peppers into a food processor or a blender.
• combine roasted garlic, bread, almonds, cayenne, paprika, and vinegar into the blender with the red peppers and start blending.
• slowly add in the olive oil to the preferred texture, and then add in your salt, taste.
• could be eaten on the day made, but the flavour is boosted the next day.