Bangkok--26 May--Baiyoke
Stella Palace unveils the emperor’s menu, abalone Xo Pang, this flaky pastry is cooked by the 32 years of experience chef, Lee Chung Tei, with his secret recipe. A big piece of sliced abalone is seasoned until it riches in flavor then covered by special soft flour. After steaming, this dishis perfect with tea. abalone Xo Pang is ready for all to savour daily at Stella Palace,the highest Chinese restaurant located on 79 Floor, Baiyoke Sky hotel.
For more information, please contact 0-2656-3939, 0-2656-3456 # 4 or BB Pin 228C83F9
Ingredients
? sliced abalone 200 gram
? wheat flour 300 gram
? seasoned flour 50 gram
? water 100 cc.
? egg 2
? oyster sauce 1 tsp.
? salt 1 tsp.
? pepper 1 tsp.
? sesame oil 1 tsp.
? white butter 150 gram
? butter 150 gram
? white sesame 10 gram
How to cook
1. Put the sliced abalone into the bowl then pour seasoned flour, oyster sauce, salt, pepper, sesame oil and mix them together.
2. Mix wheat flour, egg, water then thresh then place it in the tray. Keep the tray in the refrigerator.
3. Beat the frozen flour to square-shaped and fold it then keep in the refrigerator. Do this step for 3 times
4. Shape the flour by mold and put stuffing in. Shape it into triangle.
5. Place the Xo pang into the oven and bake them at the temperature of 150 ?C and coat them with yolk and put into oven again. Then coat them again with honey and glaze over by white sesame.
For more information, please contact
Public Relations Department, Baiyoke Group of Hotels
Tidarat Charoenpong, Khattiya Supakate
Tel. 0-2656-3000, 0-2656-3456 ext. 72134-6