The better you get to know your Thermomix, the more adventurous you want to be. And is there any more tantalising but tricky treat to tackle than everyone’s favourite Asian cook-up? Up until this class, so many of you thought that yum cha was in the restaurant- only realm. But this section will show you how to easily recreate a full-course breakfast feast at home, with the freshest ingredients and with the most moreish results. All the classics are covered, and with the TM making the kneading, sautéing, and steaming so quick-fix and simple, each recipe is thoroughly achievable. Many recipes can be served individually as tasty weeknight mains or sides, or frozen for last-minute yum cha or snacks. And if you thought yum cha couldn’t get any better, wait until you get to eat it in your pyjamas!
Serves 24
Ingredients
Garlic clove
Rice bran oil
Water
White sugar
Oyster sauce
Cornflour
Salt
Char siew
Fresh coriander
Spring onion
Ultra white flour
Warm water
Dried yeast
Baking powder
Method
This recipe can be found on page 148 of our most advanced cookbook for Thermomix machines; Recipes from our Cooking School. If you don't already have this one in your collection, you can check it out here...
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