Garlic Tortilla Tacos
  1. Proof yeast by dissolving yeast and sugar in 250ml of warm water (35C or as directed by the manufacturer). Let it sit for 5 to 10 minutes.
  2. Combine rest of the ingredients together. Kneed well until the dough no longer feels too sticky on the hand. Add flour or more water to achieve play-dough-like consistency. Cover the dough with a towel or a lid and let it sit for 30 minutes until the dough has proofed (enlarged in size).
  3. Punch down the dough and kneed for another 5 minutes. Roll out the dough on a heavily floured surface until it is approximately 1/8 inch thin then cut them into desired size using a cookie cutter (I used a cup).
  4. Slightly grease non-stick pan (not greasing it works as well). Cook the tortilla for about a minute until it becomes puffy. Flip it over and cook the other side for another minute or so until it has browned.
Recipe Notes

Pho Taco: cooked beansprouts, cooked beef brisket, diced onions, chopped cilantro, a dash of hoisin sauce, sriracha sauce and mayo.

Kimchi Pork Belly Taco: fried kimchi (fry kimchi in olive oil for a minute or two), pan fried pork belly, dried sea weed (I used dried kale for this occasion), finely chopped green onions & finely diced onions

Greek Yogurt Chicken Taco: Greek yogurt marinated chicken, roasted mini bell peppers, finely diced onions and tzatziki sauce

Pork Carnita Taco: Pressure-cooked pork carnita, diced onion, cilantro & lime