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The unlimited rounds of steaming dim sums with a pint of beer seems like a tempting offer not to resist especially when the view is that of the glistening ripples of the Mula Mutha river with lounges cosy enough to unwind whatever burdens those shoulders. But then again for the kitchen adventurers visiting Mix@36, Chef Jajo shares the signature dim sum recipes being served at the fest until March 31, 2012.
Method of Preparation:
Smoked Chicken Breast and Oat Bun -
Ingredients:
Smoked Chicken Breast - 50 gm
Baking Powder - 1.7 gm
Whole Wheat Flour - 65 gm
Sugar - 35 gm
Dry yeast - 1 gm
Water - 30 ml
Shitake Mushroom dried - 20 gm
Water chestnut peeled - 15 gm
Salt - as per taste
Chicken Powder - 5 gm
Vegetable Oil - 10 ml
Method of Preparation:
Steamed Bacon Bun -
Ingredients:
Flour - 200 gm
Bacon - 200 gm
Sugar - 50 gm
Yeast - 2.5 gm
Baking Powder - 3 gm
Water - 250 ml
White Cabbage - 200 gm
Chicken Powder - 5 gm
Vegetable Oil - 10 ml
Method of Preparation:
Ingredients:
Smoked Chicken Breast - 50 gm
Baking Powder - 1.7 gm
Whole Wheat Flour - 65 gm
Sugar - 35 gm
Dry yeast - 1 gm
Water - 30 ml
Shitake Mushroom dried - 20 gm
Water chestnut peeled - 15 gm
Salt - as per taste
Chicken Powder - 5 gm
Vegetable Oil - 10 ml
Method of Preparation:
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