(TV Diner) - Months of anticipation have given way to culinary magnificence at Chef Patricia Yeo's new masterpiece called - Moksa .
To celebrate - we're cookin' up Asian Tacos, with beef tendon - at the Seaport Hotel's Action Kitchen.
And yes - we said tendon.
WHOLE WHEAT ROTI
1 cup whole wheat flour
1 cup all purpose flour
cup canola oil
Enough water to bind
Salt
Mix well, knead and form into 1-ounce balls. Allow to rest covered for at least an hour (preferably overnight). Roll into small discs about 3-4 inches in diameter and 1/8 of an inch in thickness. Continue rolling until all the balls are used up.
Heat a griddle or flat heavy bottom saut pan over high heat. Toast the roti on one side until it starts to toast (about 1-2 minutes), repeat with the other side (about 30 seconds to 1 minute). If you have a gas burner toast over an open flame for 30 seconds, the bread will puff up.
Local
At this point you can wrap it in aluminium foil and save it. Simply reheat when ready to use.
Topping options:
Avocado, paneer and jalapeno
Braised shortribs, ginger scallion sauce
Pork belly and pickled vegetables
Spicy white bean puree, chorizo and quail Egg
SPICY WHITE BEAN PUREE
1 cup cooked white beans
1 clove raw garlic
cup canola oil
Aleppo chilli to taste
Sherry vinegar to taste
Salt to taste
In a food processor puree white beans & garlic, slowly drizzle in canola oil. Season and reserve.
I cup cooked crumbled fresh chorizo or your favorite sausage
1 sunny side up quail egg
Chili oil to garnish
