MOO HONG PUFF
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Noppadon Chainart
Krairat Jeeranon
The beautiful, idyllic and family-friendly island retreat Swissôtel Resort Phuket is a stone’s throw off Kamala Beach. Delight in fabulous food from around the world at Swissôtel Resort Phuket’s restaurant and bar, with a wide range of local and international dishes and drinks. Represented by Krairat Jeeranon & Noppadon Chainart.
- Sub Category Name
Combo
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Puff Pastry- 650g bread flour
- 60g butter
- 10g salt
- 260ml water
- 200g pork tenderloin
- 30g sugar
- 10g black soy sauce
- 1 cinnamon stick
- 2 star anises
Methods and Directions
Puff Pastry- Mix 650g bread flour into a workable dough.
- Mix the remaining ingredients to a second workable dough.
- Incorporate the first dough into the second and give one book fold. Rest in fridge for 20 minutes.
- Repeat another book fold and two single folds, resting between each turn.
- Roll out to a 5mm thickness, dock and rest for 20 minutes.
- Cut into 6cm circles and bake at 210°C until golden.
- Heat the pan till hot, put cinnamon stick and star anise in pan till the flavours are extracted.
- Place the pork tenderloin in the pan and stir occasionally until the meat is thoroughly cooked.
- Add sugar and black soy sauce to taste and take off heat.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 20/05/2024
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