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Appetizer                Mixed Salad                Potato Salad               Thai Beef salad          *Thousand Island d...
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Mixed Salad                                         Portions: 2Ingredients:55 g           iceberg lettuce (A) (rinse in wa...
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Potato Salad                                            Portions: 1      Important tools:      Sauce pan      French knife...
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Thai Beef Salad                                            Portions: 2  Ingredients:  150 g Indian beef tenderloin  1 tsp ...
Thousand Island dressing                                        Yield: 250 mlIngredients (mayonnaise):1 no       egg yolk ...
Cost Card:   Recipe                         Invoice        Recipe (A.P)     Recipe (E.P)      Extension               Ingr...
Vinaigrette Dressing                                             Yield: 200 mlIngredients:60 ml vinegar2/10 tbsp salt2/10 ...
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Corn and Crab Chowder                                       Portions: 2Ingredients:½ tbs vegetable oil25 g onions (medium ...
Cost Card:   RECIPE             INGREDIENTS           INVOICE         RECIPE         EXTENTIONAMOUNT    UNIT              ...
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Tofu Soup with Nappa Cabbage                                           Portions: 2      Ingredients:      1 ½ nos       wh...
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Ayam Masak Lemak Cili                                      2 portionsIngredients:220 g        chicken (with bones, cut int...
Ingredients (white rice):160 g rice288 g water (to be used to for cooking)1 pc pandan leafProcedures:1) Wash the rice with...
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Chicken Paprik                                          Portions: 2.5Ingredients:220g           chicken breasts (cleaned a...
Ingredients (cooked Sambal (served together with the paprika)):5g     dried chilly (remove the seed and soak in water for ...
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Kurma Ayam                                     Portions: 8Ingredients:5 tbs        oil (for tumis)220 ml       water1.2 kg...
NAME OF RECIPE : kurma AyamProcedures:1).Wash the rice :_________ REFERENCES with tab water and drain off the water. DATE ...
Cost Card:NAME OF RECIPE : _Acar Timun Buah Keras_   NAME OF RECIPE : _Acar Timun Buah Keras_REFERENCES : ________________...
NAME OF RECIPE : kurma AyamREFERENCES :_________                            DATE : ________________NUMBER OF PORTION : 8  ...
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Malay Style Fried Rice with Chicken Boxing                                      Portions: 2Ingredients:90 g uncooked rice ...
Salt and white pepper powder to taste2 cm aluminium foil350 ml oil (for deep frying)Procedures (chicken boxing):1) Season ...
Cost Card:No. Of portion: 2  Recipe            Ingredients          Invoice         Recipe       Extension AMT UNIT       ...
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Mee Hailam                                       Portions: 6Ingredients:600 g ‘       mee kuning’ (blanched in hot water, ...
NAME OF RECIPE: Mee Hailam REFERENCE : DATE : 21 Dis 2004 NUMBER OF PORTION : 2              COST PER PORTION : $ 2.0937RE...
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Nasi Lemak Istimewa with Ayam Masak Merah                                     Portion: 8Ingredients (Rice cooked in coconu...
160 ml          chilly sauce (Maggi)2 nos           tomato (medium size) - turn into tomato concassee0.5 g           powde...
2) Turn on a small fire. Sweat the ingredients until they become translucent.3) Add in the mustard seed, tumeric powder, v...
NAME OF RECIPE               :    Nasi Lemak Istimewa bersama Ayam Masak MerahDATE                         :    January, 2...
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( C) Bahan ramuan untuk acar rampai       RECIPE              INGREDIENTS         INVOICE              RECIPE             ...
ROASTED CHICKEN RICEPortion: 8RICEIngredients:700g           Uncooked rice1050ml         Water2tbs           Concentrated ...
1 tbs         Light soy sauce2 drops       Red colouring4 tbs         ButterIngredients A60g           Onion30g           ...
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Chilly Sauce      Chilly SauceIngredients:      Ingredients:80g 80g         Red chillychilly                     Red40g 40...
E.P in                                  A.P.in                                                       terms                ...
18   Sos tomato      Maggi   475g    100%   475g    100%   RM1.98    RM1.98     ¼ cup=62.5g                               ...
RECIPE        INGREDIENTS       INVOICE                   RECIPE          EXTENSIONAMT UNIT                        COST   ...
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Seafood Fried Kuay Teow                                         Portions: 2Ingredients:240 g          kuey teow (loosen in...
Cost cardName of recipe: Seafood fried kuey teowNo. Of portion: 1Recipe             Ingredients        Invoice         Rec...
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Sizzling Seafood with Yee Mee                                       Portions: 2Ingredients:2 nos           yee mee (blanch...
COST CARD:1 portion   Recipe                Ingredients             Invoice          Recipe            Extension  Amt    U...
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Sweet and Sour Chicken                                        Portions:Ingredient (chicken):220g         chicken ( debone,...
NAME OF RECIPE Sweet & Sour Chicken                 NUMBER OF PORTION 2  RECIPE               INGREDIENTS      INVOICE    ...
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Chicken Chop                                    Portions: 2Equipment:Food tong, colander, parchment paper, deep-fat fryerI...
Procedures (sautéed vegetable):1) Blanch the carrots, broccoli and cauliflower separately.2) Then immediately refresh them...
Cost cardName of recipe: Chicken chopNo. Of portion: 2Recipe            Ingredients        Invoice           Recipe       ...
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Pepper Steak with Black Pepper Sauce                                    Portions: 2Ingredients:2               sirloin ste...
NAME OF RECIPE: Pepper Steak with Black Pepper Sauce       REFERENCE : DATE : 21 Dis 2004 NUMBER OF PORTION : 2           ...
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Spaghetti Bolognaise                             Portions: 2Ingredients:105g spaghetti (boiled until al dante)Ingredients ...
Procedures (bread stick dough):   1) Mix all the dry ingredients namely flour, non-fat milk powder and yeast together.    ...
10 g carrots (julienne)56 g tomatoes (cut into wedges)Procedures:   1. Store covered all of the processed vegetables insid...
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By'u restaurant

  1. 1. 1
  2. 2. Appetizer Mixed Salad Potato Salad Thai Beef salad *Thousand Island dressing Vinaigrette dressing Soup Corn and Crab Chowder Tofu Soup with Nappa Cabbage Main Course Ayam Masak Lemak Cili Chicken Paprik Kurma Ayam Malay style Fried Chicken Mee HailamNasi Lemak Istimewa bersama Ayam Masak Merah Roasted Chicken with Rice Seafood Fried Kuey Teow Sizzling Seafood with Yee Mee Sweet and Sour Chicken Chicken Chop Pepper Steak with Black Pepper Sauce Spaghetti Bolognaise Stuffed Chicken Breast Dessert Banana Split Crème Brule Crème Caramel Fresh Fruit Cut Fruity Layered Cake 2
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  5. 5. Mixed Salad Portions: 2Ingredients:55 g iceberg lettuce (A) (rinse in water for a while, shred it into bite size, toast under the fan, and cover)1 ½ pcs iceberg lettuce (B) (rinse in water for a while, toast under the fan, and cover)25 g cucumbers (sliced thinly)10 g French beans (cut into 4 cm length and blanched)10 g celery (julienne)10 g scallions or spring onion (cut into 4 cm length)10 g carrots (julienne)56 g tomatoes (cut into wedges)Procedures:1) Store covered all of the processed vegetables inside the chiller.2) To serve, on an already chilled salad plate, place the (B) iceberg lettuce, as the base. Place the iceberg lettuce (A) in the middle. Create a small ‘hill’ from it.3) Arrange other vegetables around it with good color combination in mind.4) When the serving time comes, pour the appropriate dressing (preferablyvinaigrette) on top of the salad.Cost Card: RECIPE INGREDIENT INVOICE (AP) RECIPE (EP) EXTENSIONAMT UNIT COST(RM) UNIT COST(RM) UNIT (RM)37.5 g Iceberg lettuce 2.08 386g 0.00435 g 0.16313 14 g Cucumber 0.50 265g 0.00188 g 0.02632 5 g French bean 6.40 690 0.008 g 0.04 5 g Celery 6.00 916.4g 0.006 g 0.03 5 g Onion 2.20 900g 0.0022 g 0.011 5 g Carrot 0.40 95g 0.0034 g 0.017 28 g Tomatoes 0.20 60g 0.0029 g 0.0812 30 g Vinegar - 1.90 TOTAL 2.30 5
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  7. 7. Potato Salad Portions: 1 Important tools: Sauce pan French knife Ingredients: 100 g waxy potatoes (A.P.) – scrub thoroughly with your hand in water, and boil 20 – 30 minutes. (Or until becomes soft when poked with ‘satay’ stick). 15 g celery, (small dice) 5g onion-bombay type (finely chopped) 5g gherkins (finely chopped) 20 ml mayonnaise ¾ pcs iceberg lettuce (as a base) 5g red pepper (julienne) 2g parsley (chopped fine, squeeze out the water and dry under the fan) Procedures: 1) Start peeling the potatoes when it is cold enough, then cut it into 1 cm dice. 2) Pour the mayonnaise over it, and the rest of other ingredients (except the parsley, iceberg lettuce, julienne red pepper, salt and pepper). 3) Stir with a fork and avoid using too much force to avoid breaking up the potatoes. 4) Store covered inside a chiller. 5) Prior to serving it, place the iceberg lettuce on top of a chilled plate. 6) Scoop the potato salad on top of it. 7) Garnish with the parsley and red pepper. Cost Card: Recipe Ingredients Invoice Recipe ExtensionAmt Unit Cost A.P Unit Cost E.P Unit (RM) (RM) (RM)100 g Waxy potatoes (A.P) 3.00 1.5kg 0.00267 g 0.2670 15 g Celery 6.00 1kg 0.00654 g 0.0982 5 g Onion 2.20 1kg 0.0022 g 0.0122 5 g Gherkins 7.20 680g 0.0106 g 0.0530 20 ml Mayonnaise 2.90 225ml 0.0129 ml 0.2580 ¾ pcs Iceberg Lettuce 0.14 1pcs 0.1050 5 g Red Pepper 3.30 45g 0.0733 g 0.3670 2 g Parsley 0.10 0.1000 TOTAL 1.2604 7
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  9. 9. Thai Beef Salad Portions: 2 Ingredients: 150 g Indian beef tenderloin 1 tsp crushed black peppercorns Salt to taste 2 tbs oil 60 ml vinegar 30 g onion (sliced thinly) 10 g ‘bunga kantan’ (sliced thinly) 3 g ‘belacan’ (place it in a hot oven for 5 to 7 minutes and crush it) 5 g fresh coriander leaves (sliced thinly) 1 no kaffir lime leaf (chiffonade – fine julienne) 1 no red chilly (sliced thinly) 1/3 tsp sugar Salt to taste Procedures; 1) Rub the beef with salt then with the oil. 2) Then rub it with the black peppercorns. 3) Place it on a rack and bake on a baking tray in a preheated oven (temperature of about 150°C for 45 minutes to 1 hour. 4) Let it to cool down and sliced thinly. Store covered in a refrigerator. 5) In a stainless steel bowl, mix the rest of other ingredients with the sliced beef. Cost Card: Recipe Ingredient Invoice Recipe ExtensionAmt Unit A.P Unit E.P (RM) Unit (RM) (RM)150 g Indian beef tenderloin 12.80 1kg 0.013 1g 1.9203.53 g Black peppercorns 2.00 80g 0.025 1g 0.088 2 g Oil 5.90 2kg 0.003 1g 0.039 60 ml Vinegar 6.58 946ml 0.007 1g 0.417 30 g Onion 2.20 1kg 0.002 1g 0.066 10 g Bunga Kantan 0.40 50g 0.008 1g 0.080 3 g Bealacan 1.85 250g 0.007 1g 0.002 5 g Coriander leaves 1.80 100g 0.018 1g 0.090 1 no Kaffir lime leaf 1.80 100g 0.018 1g 0.090 1 no Red chilly 10.00 1kg 0.010 1g 0.1671/3 tsp Sugar 1.50 1kg 0.002 1g 0.008 2 pieces Iceberg lettuce 2.80 520g 0.005 1g 0.010 TOTAL 2.977 9
  10. 10. Thousand Island dressing Yield: 250 mlIngredients (mayonnaise):1 no egg yolk (preferably pasteurized)0.25 tbs vinegar (A)0.25 tsp salt¼ tsp mustardCayenne powder as needed212.5 ml oil7.5 ml vinegar (B)6 ml lemon juiceProcedures (mayonnaise):1) Review guidelines for making mayonnaise on page 575 (Professional Cooking).2) Place the egg yolks in stainless steel bowl and beat with a balloon whisk until well beaten.3) Add vinegar (A) and beat well.4) Mix together the dry ingredients and add to the bowl. Beat until well mixed.5) While continue to beat, add very slowly (almost drop by drop the oil). When the emulsion forms, you can add the oil slightly faster.6) When the mayonnaise becomes thick, thin with a little of the vinegar (B).7) Gradually beat in the remaining oil, alternately with the vinegar.8) Adjust the tartness and the consistency by beating in a little lemon juice.Ingredients (Thousand Island dressing):150ml mayonnaise (use the one you just made) and save the leftover mayonnaise60 ml chili sauce7.5 g onion (finely chopped)15 g green peppers (finely chopped)15 g gherkins (finely chopped)1/3 no boiled egg (finely chopped)3g parsley (finely chopped)Salt and white pepper to tasteWorcestershire sauce to tasteProcedures:Mix all ingredients together and place inside the chiller until to be used for salads. 10
  11. 11. Cost Card: Recipe Invoice Recipe (A.P) Recipe (E.P) Extension Ingredient Amt Unit RM Unit RM Unit RM Unit (RM) 150 ml Mayonnaise 2.901 225 ml 0.013 1 ml 0.013 1 ml 1.950 60 ml Chili sauce 1.690 340 g 0.005 1 ml 0.005 1 ml 0.300 75 g Onion 2.200 1 Kg 0.002 1g 0.002 1g 0.015 Green 15 g 1.210 220 g 0.006 1g 0.007 1g 0.105 pepper 15 g Gherkins 9.800 345g 0.028 1g 0.028 1g 0.420 1/3 biji Boiled egg 2.000 7 biji 0.286 1 biji 0.329 1 biji 0.110 3 g parsley 0.550 1 tangkai 0.001 1g 0.001 1g 0.003 TOTAL 2.903 11
  12. 12. Vinaigrette Dressing Yield: 200 mlIngredients:60 ml vinegar2/10 tbsp salt2/10 tsp white pepper powder150 ml olive oilProcedure:1) Combine all ingredients in a stainless steel bowl using a balloon whisk.2) Mix or stir again just before pouring it over salads.Cost Card: Recipe Ingredient Invoice Recipe Extension Amount Unit Cost Unit Cost Unit (RM) 60 ml Vinegar RM1.50 650ml RM0.021 1tsp=5ml 0.139 2/10bsp Fine Salt RM0.12 100g RM0.020 1tbsp=16.8g 0.004 150ml Olive Oil RM4.95 100ml RM0.743 1tbsp=15ml 7.425 2/10tbsp White RM3.05 100g RM0.284 1tbsp=9.3 0.340 Pepper Powder TOTAL 7.6021 portion = 30ml200ml / 30ml = 6.6667 portionCost for 1 portion = RM7.602/6.6667 = RM 1.1403 12
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  15. 15. Corn and Crab Chowder Portions: 2Ingredients:½ tbs vegetable oil25 g onions (medium dice)½ clove garlic (chopped fine)6 g flour336 ml chicken stock6 ml lime juice66 g potatoes (medium dice)¼ no bay leaf80 g corn kernels (canned or frozen, NOT the cream type)66 g crabmeat (cut into 2 cm length)42 ml milk (hot)14 ml whip creamSalt and white pepper to taste2g parsley leavesProcedures:1) Heat the oil in a heavy soup pot over moderate heat.2) Add the onions and garlic. Cook over moderate heat until nearly tender not brown.3) Add the flour. Stir into the fat to make a roux. Cook the roux slowly for 4-5 minutes, but do not let it to brown.4) By using a whisk, slowly stir in the stock. Bring to a boil; stirring to make sure the liquid is smooth. Add the lime juice.5) Add the potatoes and bay leaves. Simmer until the potatoes are tender.6) Then, add the corn kernels and return the soup to a simmer, then add the crabmeat.7) Stir in the hot milk and cream.8) Season to taste with salt and pepper. 15
  16. 16. Cost Card: RECIPE INGREDIENTS INVOICE RECIPE EXTENTIONAMOUNT UNIT COST UNIT COST UNIT (RM) (RM) 1 1/4 tbs Vegetable oil 5.90 1kg 0.0773 tbs 0.097 (Saji) 62.5g g Onions 2.20 900g 0.0024 g 0.153 1 1/4 Clove Garlic 1.60 1kg 0.0016 Clove 0 002 15 g Flour 1.45 1kg 0.0015 g 0 0218 840 ml Chicken Stock 18.00 31 L 0.0029 ml 2 436 (Maggi) 15 ml Lime Juice 0.069 1 biji 0.0035 ml 0 053 165 g Potatoes 3.00 1.5kg 0.0013 g 0 215 5/8 no Bay Leaf 7.10 3g 0.2177 no 0 136 200 g Corn Kernels 2.50 425g 0.0059 g 1 180 165 g Crabmeat 4.10 250g 0.0164 g 2 706 105 ml Milk (Dutch Baby) 4.00 1L 0.0040 ml 0 420 35 ml Whip Cream 10.80 1L 0.0108 ml 0 378 5 g Parsley - - - - 0 10 - - Salt - - - - 0 10 - - White Pepper - - - - 0 10 TOTAL 8 0978Cost per portion: RM1.61956 16
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  18. 18. Tofu Soup with Nappa Cabbage Portions: 2 Ingredients: 1 ½ nos white tofu (cut into 6 equal pieces) 4 nos crab stick (artificial) – cut into 1 inch length 40 g nappa cabbage (cut into 1 inch length) ¼ ‘kiub ikan bilis’ (maggi) 1 ½ cup water Salt and white pepper powder to taste Ingredients (blend): 2 nos garlic 20 g onion Ingredients (garnish): ¼ no red chilly (sliced about 1/3 cm in thickness) 2 pcs chives (cut into flower shape) 10 g ‘daun sup’ (cut into 2 cm length) 3 g fried onion Procedures: 1) In a pot, fry the blended garlic and onion until lightly brown. 2) Add in the water and ‘kiub ikan bilis’. Let it boil. 3) Add in the white tofu and the crab stick together with the nappa cabbage. 4) Season with salt and serve hot with the garnish. Cost Card: RECIPE INGREDIENTS INVOICE RECIPE EXTENSION AMT UNIT COST(RM) UNIT COST(RM) UNIT (RM) 1 1/2 nos White tofu 2.50 1kg 0.2 nos 0.300 4 nos Crab stick 3.00 250g 0.012 nos 0.667 40 g Nappa cabbage 3.20 1kg 0.004 g 0.160 1/4 cube Ikan bilis 1.80 60g 0.03 cube 0.450 2 nos Garlic 2.67 1kg 0.0031 nos 0.032 20 g Onion 2.20 1kg 0.0024 g 0.490 nos Red chilly 10.00 1kg 0.013 g 0.054 2 pes Chives 9.375 1kg 0.012 pcs 0.128 10 g ‘Daun sup’ 12.50 1kg 0.0147 g 0.147 3 g Fried onion 2.00 200g 0.01 g 0.030 Salt and pepper 0.100 TOTAL 2.117Cost per portion = RM1.0585 18
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  21. 21. Ayam Masak Lemak Cili 2 portionsIngredients:220 g chicken (with bones, cut into two equal parts)5 nos small chillies (pounded)1 cm fresh tumeric (kunyit segar) – pounded150 ml coconut milk1 no lemon grass (serai) – crushed a bitSalt and sugar to taste200 ml waterIngredients (Cooked Sambal):5 g dried chilly (remove the seed and soakin water for ½ hour)4 g onion½ no garlic1 tbs oilSalt and white pepper to tasteIngredients (garnish):1 pc (25 x 25 cm) fresh banana leaf½ pc daun kunyit2g raja ulam15g cucumber (1cm thickness - slice thinly)15 g carrot (1/3 cm thickness - slice thinly)Procedures:1) Over moderate fire, heat up a saucepan, and add in the pounded ingredients.2) Add in the chicken and reduce the fire to a simmer.3) Stir and continue to cook until all the chicken juices dry up.4) Add in the water and turn up the fire and boil.5) Slow down the fire to a simmer, add in the coconut milk. Stir and cook for another 4 to 5 minutes.6) Season with salt and sugar to taste. 21
  22. 22. Ingredients (white rice):160 g rice288 g water (to be used to for cooking)1 pc pandan leafProcedures:1) Wash the rice with tab water and drain off the water.2) Place the rice inside a pot and pour in the water inside it together with the pandanleaf. Boil the rice and slow down the fire when the liquid starts to dry up.3) Cover the pot and let the rice cook completely.Cost Card: Recipe Ingredients Invoice Recipe Extension AMT UNIT COST/UNIT COST/UNIT (RM) 220 g Chicken RM 5.00 /kg RM 0.005/ g RM 1.232 5 nos Small chilies RM 1.50 /250 g RM 0.006/ nos RM 0.100 1 cm Fresh tumeric RM 0.20/ 24g RM 0.10/ cm RM 0.012 150 ml Coconut milk RM 0.80/ 400g RM 0.002/ ml RM 0.300 1 nos Lemon grass RM 0.50/ 5 nos RM 0.100/ nos RM 0.100 5g Dried chilly RM 1.00/ 100g RM 0.013/ g RM 0.067 4g Onion RM 2.20/ kg RM 0.002/ g RM 0.010 ½ nos Garlic RM 1.60/ 600g RM 0.003/ nos RM 0.007 1 tbs Oil RM 5.90/ bottle RM 0.003/ tbs RM 0.019 1 pc Banan leaf RM 0.100 ½ pc Daun kunyit RM 0.50/ 5 nos RM 0.100/ pc RM 0.050 2g Ulam raja RM 0.100 15 g Cucumber RM 1.00/ 650g RM 0.002/ g RM 0.031 15 g Carrot RM 1.00/ 160g RM 0.007/ g RM 0.110 Salt RM 0.100 Sugar RM 0.100 White powder RM 0.100 TOTAL RM 2.538Cost per portion = RM1.269 22
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  24. 24. Chicken Paprik Portions: 2.5Ingredients:220g chicken breasts (cleaned and sliced thinly)½ cup oil1 ½ tbs oyster sauce1 tbs chilly sauce1 tbs tomato sauce1 tbs soya sauce1 ½ tbs concentrated Maggi Chicken Stock (thinned down with half a cup of water)4 pieces kaffir lime leaves (daun limau purut)1 nos onion (sliced thinly)3 nos garlic (chopped)8 nos cili padi (crushed)6 nos dried chillies (cut and soaked with water, and pounded)4 nos young corn (jagung muda) – cut into 4 pieces120 g long bean (cut into 4 cm length)3.5 g corn flourIngredients (garnish):2 pcs kaffir lime leaf2 nos daun kunyit3 g bunga kantan (sliced thinly)4 slices cucumberProcedures:1) Over high to moderate fire, heat up a wok.2) Pour in the oil, and add in the pounded dried chilly. Stir it for 1 to 2 minutes or until an aroma is developed.3) Add in onion and garlic. Stir vigorously.4) Add in the chicken, and stir-fry until the chicken is fully cook.5) Add in the oyster sauce, tomato sauce, soy sauce, and the chicken stock.6) Stir and add in the cili padi, kaffir lime leaves, young corn and long bean.7) Avoid overcooking the vegetables. 24
  25. 25. Ingredients (cooked Sambal (served together with the paprika)):5g dried chilly (remove the seed and soak in water for ½ hour)4g onion½ no garlic1 tbs oil Salt and white pepper powder to tasteCost Card: Recipe Ingredients Invoice Recipe Extension AMT UNIT COST/UNIT COST/UNIT (RM) 220 g Chicken RM 5.00/ kg RM 0.00873/ g RM 1.9206 117.6 g Oil RM 2.95/ kg RM 0.00295/ g RM 0.3469 29.1 g Oyster sauce RM 2.68/ g RM 0.00788/ g RM 0.2293 19.4 g Chili sauce RM 1.69/ g RM 0.00497/ g RM 0.0964 19.4 g Tomato sauce RM 1.69/ g RM 0.00497/ g RM 0.0964 15 ml Soya sauce RM 2.75/ g RM 0.00982/ml RM 0.1473 25.95 g Concentrated RM 18.40/ kg RM 0.00920/ g RM 0.2387 chicken stock 3g Kaffir lime leaves RM 0.50/ g RM 0.00500/ g RM 0.0150 104 g Onion RM 2.20/ kg RM 0.00244/ g RM 0.2538 5g Garlic RM 3.00/ kg RM 0.00333/ g RM 0.0167 25 g Cili padi RM 10.00/ kg RM 0.01048/ g RM 0.2620 6.78 g Dried chili RM 1.00/ g RM 0.00133/ g RM 0.0090 250 g Young corn RM 1.00/ g RM 0.00100/ g RM 0.2500 120 g Kacang panjang RM 6.41/ kg RM 0.00745/ g RM 0.8940 1g Daun kunyit RM 1.00/ g RM 0.00100/ g RM 0.0010 3g Bunga kantan RM 12.50/ kg RM 0.01250/ g RM 0.0375 3g Cucumber RM 1.57 / kg RM 0.00188/ g RM 0.0056 TOTAL RM 4.8202Cost per portion= RM2.4101 25
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  27. 27. Kurma Ayam Portions: 8Ingredients:5 tbs oil (for tumis)220 ml water1.2 kg chicken (medium large size-without inner organ, head, leg)150 ml fresh coconut milk (simmer with 200ml water)2 tbs lime juice5 nos onion (cut in four equal pieces)5 bunga lawang8 bunga cengkih8 cm kulit kayu manis2 nos buah pelagaSalt and pepper tasteIngredients (blend):4 tbs serbuk rempah kurma2 tbs jintan manis2 tbs jintan putih2 tbs ketumbar5 nos garlic5 nos green chilly8 nos shallot(Use 1/3 blended ingredient for marinated the chicken)Procedures:1) Heat the oil over a high-pressure kuali range. Tumis the blended ingredient and spices together.2) Add the chicken and cook until tender. Stir it once in a while and chicken juice todry a bit.3) Add the fresh coconut, lime juice, onion and cook until thick and add the water.4) Simmer for 1/2 hours.Ingredients (white rice (portions: 5)):400 g rice1150 ml water A (to be used for cooking)5/4 pc pandan leafIngredients (garnish):1 nos green chilly2 nos tomato 27
  28. 28. NAME OF RECIPE : kurma AyamProcedures:1).Wash the rice :_________ REFERENCES with tab water and drain off the water. DATE : ________________2) Place theOF PORTION : 8 and pour in the water A inside it together with the NUMBER rice inside a pot COST PER PORTION : RM11.856 RECIPE leaf. Boil the rice and slow down the fire RECIPE pandan INGREDIENTS INVOICE when liquid starts to dry up. EXTENSION3) CoverUNIT and let the rice cook completely. COST UNIT AMT the pot COST UNIT 5 tbs Oil 5.90 2kg 0.00295 g 0 193Ingredients (Pappadom (portions: 5)): 1.2kg 0.00784 g 1.2 kg Chicken 7.00 7 8415 g 150 ml pappadom Fresh coconut 1.70 250ml 0.0068 ml 1 02250 ml oil milk 2 tbs Lime juice 1.00 60g 0.0167 g 0 044 5Method: nos Onion 2.20 1kg 0.00244 g 1 222 5 nos Bunga lawang 0.50 100g 0.005 g 0 01251) Heat up the oil over a high-pressure kuali range. 8 nos Bunga cengkih 0.90 100g 0.009 g 0 00722) 8 the pappadom untilmanisgolden brown in colour. Fry cm Kulit kayu it is 1.50 100g 0.015 g 0 0945 2 nos Buah pelaga 1.00 40g 0.025 g 0 125Ingredients (Acar Timun Buah Keras (portions: 5)): Serbuk rempah 0.60 50g 0.012 g 0 374125 g tbs cucumber (Batonnet) 4 kurma137.6 g tbs carrot (Julienne) 1 Jintan manis 0.50 30g 0.0167 g 0 106 1 g tbs red chilly (Julienne) 0.5016.7 Jintan putih 30g 0.0167 g 0 10615.66 g tbs green chilly (Julienne) 1 Ketumbar 0.50 20g 0.025 g 0 16 52 nos nos onion (wedges – 1 onion cut 0.6kg wedges) Garlic 1.60 into 8 0.0029 g 0 0728 5 nos Green chilly 2.40 1kg 0.00267 g 0 24930 ml vinegar 8 nos Shallot 0.30 100g 0.003 g 0 0301 tbs - - sugar Salt 0.10 - 0.10 - 0 1080 ml - - oil Pepper 0.10 - 0.10 - 0 10As needed salt TOTAL 11 856Ingredients (blend):33.4 g red chilly0.5 cm ginger1.25 nos garlic1.25 nos shallot2 nos buah keras½ cm turmeric3.8 g dry prawnIngredients (garnish):2.5 pcs lettuceProcedures (Acar Timun Buah Keras):1) Heat the oil first.2) Tumis the blended ingredients over medium fire about 15 minutes until the aromaarise.3) Add the vinegar then turn off the fire.4) Let the blended ingredients dry a bit for about 5 minutes.5) Add in the cucumber, carrot, red chilly, green chilly and onion then mix them.6) Remove from the pan and let it cool before storing it inside the chiller.7) To serve, place the iceberg lettuce as the base. Place the acar on top of it. 28
  29. 29. Cost Card:NAME OF RECIPE : _Acar Timun Buah Keras_ NAME OF RECIPE : _Acar Timun Buah Keras_REFERENCES : ____________________________ DATE : _____27/12/04_NUMBER OF PORTION : __5_______________COST PER DATE : _____27/12/04_ REFERENCES : ____________________________ PORTION : RM 0.605 NUMBER OF PORTION : __5_______________COST PER PORTION : RM 0.605 RECIPE INGREDIENTS INVOICE RECIPE EXTENSION RECIPEAMT UNIT INGREDIENTSCOST UNIT COST UNIT RM CENT INVOICE RECIPE EXTENSION125AMTg UNITCucumber COST1 kg 1.70 UNIT0.0020 1g UNIT RM 246 COST CENT137.6 g g 125 Cucumber Carrot 1.70 1.2 kg 0.0040 1g1g 3.60 1 kg 0.0020 544246 137.6 g g16.7 Carrot Red chilly 3.60 1 kg kg 0.0130 1g1g 10.00 1.2 0.0040 218544 16.7 g g15.6 Red chilly Green chilly 12.00 1 kg kg 0.0120 1g1g 10.00 1 0.0130 18721820015.6 g g Green chilly Onion 12.00 1 kg kg 0.2400 1g1g 2.20 1 0.0120 488187 200 g g1.25 Onion Garlic 2.20 600 g 0.0030 1g1g 1.67 1 kg 0.2400 00448830 1.25 mlg Garlic Vinegar 1.67 946ml g 0.0070 1ml 6.58 600 0.0030 1g 2070041 30 tbsp ml Vinegar Sugar 6.58 1 kg 2.20 946ml 0.0022 1g1ml 0.0070 0212071 1 tsptbsp Salt Sugar 2.20 100 g 0.0012 1g1g 0.12 1 kg 0.0022 00802180 1 mltsp Oil Salt 0.12 2 L g 0.0036 1ml 7.20 100 0.0012 1g 288008½ 80 cmml Oil Ginger 7.20 502 L 0.0060 1g1ml 0.30 g 0.0036 015288½½ cmcm Turmeric Ginger 0.30 50g g 0.0060 1g1g 0.30 50 0.0060 0150152 ½ noscm Buah keras Turmeric 0.30 35g 1.00 50g 0.0285 1g1g 0.0060 1430153.82 g nos Dry prawn Buah keras 1.00 3g35g 0.1667 1g1g 0.50 0.0285 633143 3.8 nos1.25 g Shallotprawn Dry 0.50 1 kg 2.00 3g 0.0022 1g1g 0.1667 003633½ 1.25 pcs nos Iceberg lettuce Shallot 2.00 520 g 0.0062 1g1g 2.80 1 kg 0.0022 003003 ½ pcs Iceberg lettuce 2.80 520 g 0.0062 1g TOTAL 3 023003 TOTAL 3 023Price per portion = RM 3.023 Price per portion = RM 3.023 5 5 = RM 0.6046 = RM 0.6046 = RM 0.605 = RM 0.605Selling price = RM 0.605 x 0.45 Selling price = RM 0.605 x 0.45 0.3 0.3 = RM 0.9075 = RM 0.9075 = RM 0.908 = RM 0.908 29
  30. 30. NAME OF RECIPE : kurma AyamREFERENCES :_________ DATE : ________________NUMBER OF PORTION : 8 COST PER PORTION : RM11.856RECIPE INGREDIENTS INVOICE RECIPE EXTENSIONAMT UNIT COST UNIT COST UNIT 5 tbs Oil 5.90 2kg 0.00295 g 0 193 1.2 kg Chicken 7.00 1.2kg 0.00784 g 7 84 Fresh coconut 1.70 250ml 0.0068 ml 1 02150 ml milk 2 tbs Lime juice 1.00 60g 0.0167 g 0 044 5 nos Onion 2.20 1kg 0.00244 g 1 222 5 nos Bunga lawang 0.50 100g 0.005 g 0 0125 8 nos Bunga cengkih 0.90 100g 0.009 g 0 0072 8 cm Kulit kayu manis 1.50 100g 0.015 g 0 0945 2 nos Buah pelaga 1.00 40g 0.025 g 0 125 Serbuk rempah 0.60 50g 0.012 g 0 374 4 tbs kurma 1 tbs Jintan manis 0.50 30g 0.0167 g 0 106 1 tbs Jintan putih 0.50 30g 0.0167 g 0 106 1 tbs Ketumbar 0.50 20g 0.025 g 0 16 5 nos Garlic 1.60 0.6kg 0.0029 g 0 0728 5 nos Green chilly 2.40 1kg 0.00267 g 0 249 8 nos Shallot 0.30 100g 0.003 g 0 030 - - Salt 0.10 - 0.10 - 0 10 - - Pepper 0.10 - 0.10 - 0 10 TOTAL 11 856 30
  31. 31. 31
  32. 32. Malay Style Fried Rice with Chicken Boxing Portions: 2Ingredients:90 g uncooked rice (cooks it and leaves it to cool, at least for 4 hours)35 g fish cake (slice it into ½ cm thickness)35 g fish ball (cut it into two)35 g squid (cut into 2 x 2 cm)35 g long beans (‘kacang panjang’)2 pcs chives (cut into 1 inch length)25 g ‘sawi’ (cut into 3 cm length) without stem1 no egg½ tbs thin soy sauce (maggi)½ tbs thick soy sauce (maggi)1 ½ tbs oyster sauce½ tsp black pepper powder2 tbs oilIngredients (blended):2 nos garlic35 g onion4 nos dried chilly (deseed, soak in water for ½ hour)3 g dried prawn5 g dried anchovies (remove the head and stomach content)Garnishes:5 g red chilly (sliced thinly)4 g fried onion¼ no limeProcedures:1) Heat up the oil over a high-pressure kuali range. Fry the blended ingredients for 3 to 4 minutes while stirring.2) Add in the thin soy sauce, thick soy sauce, oyster sauce and black pepper powder3) Add in the ‘squid’, fish balls, and fish cake. Stir fry for 3 to 4 minutes.4) Then add in the eggs and continue to stir.5) Add in the ‘cooled-cooked rice’ and stir before adding in the vegetables.Ingredients (chicken boxing):2 pcs chicken wings (split into two for each wing)10 g flour½ no egg 3220 g breadcrumb
  33. 33. Salt and white pepper powder to taste2 cm aluminium foil350 ml oil (for deep frying)Procedures (chicken boxing):1) Season the chicken wing pieces with salt and white pepper powder.2) Pass them through the standard breading procedure.3) Cover the end bones of each of the chicken wing with aluminium foil and deep frythem until golden brown.Ingredients (white rice):160 g rice460 g water (to be used to for cooking)½ pc pandan leafProcedures:1) Wash the rice with tab water and drain off the water.2) Place the rice inside a pot and pour in the water inside it together with the pandan leaf.3) Boil the rice and slow down the fire when the liquid starts to dry up.4) Cover the pot and let the rice cook completely. 33
  34. 34. Cost Card:No. Of portion: 2 Recipe Ingredients Invoice Recipe Extension AMT UNIT COST/UNIT COST/UNIT (RM) 1 ½ tbs Oyster sauce RM 2.68/ 340g RM 0.136/ tbs RM 0.204 3g Dried prawn RM 0.50/ 3 g RM 0.167/ g RM 0.501 10 g Flour RM 1.45/ kg RM 0.001/ g RM 0.010 175 ml Oil RM 7.20/ 2 kg RM 0.003/ ml RM 0.525 90 g Rice(uncooked) RM 24.00/10kg RM 0.002/ g RM 0.216 ½ tbs Thin soy sauce RM 3.38/430ml RM 0.118/ tbs RM 0.059 ½ tbs Thick soy sauce RM 2.75/280ml RM 0.147/ tbs RM 0.074 ½ tsp Black pepper powder RM 3.60/ 40g RM 0.288/ tsp RM 0.144 2 tbs Oil RM 7.20/ 2 kg RM 0.047/ tbs RM 0.094 ¼ no Lime RM 2.40/ 600g RM 0.04/ g RM 0.001 2 pcs Chicken wings 20 g Bread crumb RM 5.20/ 500g RM 0.010 g RM 0.208 35 g Fish cake RM 1.50/ 220g RM 0.006/ g RM 0.216 35 g Fish ball RM 3.18/ 200g RM 0.016/ g RM 0.557 35 g Squid RM 11.00/ kg RM 0.011/ g RM 0.385 35 g Long beans RM 7.45/ kg RM 0.007/ g RM 0.261 2 pcs Chives RM 1.20/ 200g RM 0.006 / g RM 0.006 25 g Sawi RM 1.67/ 600g RM 0.003 / g RM 0.063 1 nos Egg RM 0.24/ nos RM 0.240 RM 0.240 2 nos Garlic RM 1.67/ 600g RM 0.003 RM 0.038 35 g Onion RM 2.20/ kg RM 0.002 RM 0.077 4 (6g) nos Dried chilly RM 1.00/ 100g RM 0.010 RM 0.060 5g Dried anchovies RM 1.33/ 100g RM 0.013 RM 0.067 5g Red chili RM 10.48/ kg RM 0.011 RM 0.052 4g Fried onion RM 2.00/ 200g RM 0.010 RM 0.040 ½ nos Egg RM 0.24/ nos RM 0.240 RM 0.240 2 cm Aluminium foil RM 0.100 Salt & pepper RM 0.100 TOTAL RM4.4438NUMBER OF PORTION: _____2________COST PER PORTION: RM 2.219Cost per portion = RM2.219Selling prize = RM2.219 x 0.45 0.3 =RM3.329 34
  35. 35. 35
  36. 36. Mee Hailam Portions: 6Ingredients:600 g ‘ mee kuning’ (blanched in hot water, just before stir frying)360 g chicken (boneless, cut into 1.5 cm x 1.5 cm cubes)240 g sawi (wash and cut into 2 cm length)2700 ml water3 tbs chicken stock liquid (maggi)9 nos garlic (crushed)30 g onion (sliced thinly)12 g young ginger (fine julienne)3 no egg240 g sawi (wash and cut into 3 cm length)150 g carrots (wash and slice thinly – 3 mm thick)15 g red chilly (sliced thinly)150 ml oil540 g chicken (debone and the bones should be used for the chicken stock)6 tbs water20 g corn flourSalt to tasteIngredients (chilly with soy sauce):24 g red chilly (sliced thinly, blanched in water and refresh with icy cold water)150ml thin soy sauce51/2 tbs kicap pekatProcedures (chilly with soy sauce):Mix everything at least 2 hours before the service period.Ingredients (garnish):15 g chives (sliced thinly)Procedures (mee hailam):1) Heat up the oil in a stir fried kuali.2) Put in the garlic, stir and before start turning to brownish color, add in the chicken meat, stir for 10 to 15 seconds, then add in the onion and ginger, continue to stir.3) Pour in the chicken stock, let it boil for 4 to 5 seconds, then reduce the heat and add in the egg, stir vigorously. Add in the corn flour with the water and stir until the mixture thickens.4) Add in the pepper. Blanch the yellow mee for 5 to 6 seconds.5) Add in the newly blanched yellow mee, stir a bit.6) Add in all the vegetables together with the red chilly.7) Cover with a lid and let it cook for 8 to 10 seconds. Season with salt if necessary (check the taste first). 368) Garnish with the sliced chives and serve with the red chilly.
  37. 37. NAME OF RECIPE: Mee Hailam REFERENCE : DATE : 21 Dis 2004 NUMBER OF PORTION : 2 COST PER PORTION : $ 2.0937RECIPE INGREDIENTS INVOICE RECIPE EXTENSIONAMT UNIT COST UNIT COST UNIT200 g ‘mee kuning’ $ 0.80 500g $ 0.0016 g 0 3200120 g chicken $ 8.73 710 g $ 0.0123 g 1 475080 g sawi $ 1.705 510 g $ 0.0035 g 0 27691 tbs Chicen stock $ 18.40 1200 $0.0153 ml 0 2352 liquid(maggi) ml3 no garlic $ 2.00 480 g $0.0042 g 0 052830 g Onion $ 2.44 900 g $0.0027 g 0 08134 g Young ginger $ 2.19 280 g $0.0088 g 0 03131 no Egg $ 0.25 1 no $0.25 g 0 286050 g carrot $ 1.05 120g $0.0088 g 0 43755 g Red chilly $ 13.04 767g $0.017 g 0 085050 ml oil $13.30 5000g $0.0027 g 0 09103.5 g cornflour $1.70 500g $0.0034 g 0 01198 g Red chilly $13.04 767g $0.0017 g 0 136050 ml Thin soysauce $2.75 280ml $0.0098 g 0 49115 g chives $14.28 635g $0.0022 g 0 1124 salt $0.10 0 10 37 TOTAL 4.1874
  38. 38. 38
  39. 39. Nasi Lemak Istimewa with Ayam Masak Merah Portion: 8Ingredients (Rice cooked in coconut milk (nasi lemak)):800 g rice (quality; maximum 5% crushed rice)300 ml fresh coconut milk (put it aside and let it settle until 2 layers is formed, only take the thick layer)2 inches ginger8 pieces pandan leavesSalt to tasteProcedures:1) Clean and rinse the rice.2) Soak the rice in water for about 5 hours. The amount of water is 3× the level of rice.3) Keep the rice soaked in water inside a chiller.4) After 5 hours, remove it from chiller and toss the rice.5) Heat up the steamer first. Put the rice, pandan leaves and ginger in it.6) Sprinkle some water on the top of the rice when it is steaming.7) When the rice is half cooked, remove it from the steamer and add in the thick coconut milk by using a separate bowl. Stir the rice by using fork until it is thoroughly absorbed (about 3- 4 minutes). Add in salt to taste.8) Then, continue to steam for another 5-10 minutes or until the rice is completely cooked.9) Keep the rice hot.Ingredients (Ayam Masak Merah):10g cinnamon sticks (kulit kayu manis)- about 2 inches in length4 nos star anise (bunga lawang)8 nos cloves (bunga cengkih)1 no chicken (medium size)6 nos lemon grass (serai)1 inch ginger (halia)1 inch galangal (lengkuas )15 nos dried chillies (cili kering)3 nos nutmeg (buah keras)1 no onion3 nos shallot2 piece pandan leaves160 ml tomato sauce (Maggi) 39
  40. 40. 160 ml chilly sauce (Maggi)2 nos tomato (medium size) - turn into tomato concassee0.5 g powdered tumeric200 ml oil (for menumis)20 g gula melakaSalt to tasteProcedures:1) Chop the chicken into 16 pieces (served 2 pieces for each portion).2) Use blender to blend lemon grass, ginger, galangal, shallot, nutmeg, and dried chillies.3) Clean the chicken thoroughly and mix with some tumeric and salt (avoid putting too much salt). Fry the chicken until the chicken is half cooked. Take it out and put aside.4) Heat up the oil; fry (tumis) the cinnamon, cloves, star anise until an aroma developed.Add in all the blended ingredients.5) Add in the tomato concassee and tomato sauce when the oil starts to rise (pecah minyak).6) Cook over medium heat and make sure it is really cooked.7) Add in the chicken together with pandan leaves.8) Add in the salt and sugar to taste.Ingredients (Acar Rampai):268g cucumber (middle part removed and cut into julienne, rubbed with salt, pressed out the water and dry under direct sunlight)268g carrots (cut into julienne, rubbed with salt, pressed out the water and dry under direct sunlight)12 nos garlic (crushed a bit)1 no onion (sliced thinly)4/3 tbs sesame seed (biji bijan) – fried without oil4/3 tbs mustard seed (biji sawi)4/3 tsp tumeric powder (serbuk kunyit)2/3 cup vinegar8 tbs sugar2/3 inch ginger (crushed a bit)6 tbs oil4 pcs iceberg lettuce (½ pcs for 1 portion)Ingredient and procedure (garnish):Place iceberg lettuce on the bottom of acar rampaiProcedures:1) Place the oil, onion, garlic and ginger into a sauté pan. 40
  41. 41. 2) Turn on a small fire. Sweat the ingredients until they become translucent.3) Add in the mustard seed, tumeric powder, vinegar and sugar.4) Balance the flavor of the vinegar and sugar.5) Turn down the fire.6) Add in the cucumber and carrots.7) Pour the acar rampai onto a serving dish and sprinkle with the sesame seeds.*Ideally, the dish should be prepared at least 24 hours before the serving period.Ingredients (accompaniment (Portions: 2)):24 g groundnuts (minyak 30ml)24 g ikan bilis (minyak 100ml)Procedures:Fry the ground nuts with oil in room temperature, not the heated oil for avoiding itbecome easily burnt. 41
  42. 42. NAME OF RECIPE : Nasi Lemak Istimewa bersama Ayam Masak MerahDATE : January, 2005 PORTION: 1 COST PER PORTION : RM3.630( a ) Bahan ramuan untuk nasi lemak RECIPE INGREDIENTS INVOICE RECIPE EXTENSION AMT UNIT COST UNIT COST UNIT 100 g Beras RM19.50 5kg RM0.0039 g RM0.390 37 ml Santan RM1.00 225ml RM0.004 ml RM0.148 1 pucuk Daun pandan RM0.50 20 pucuk RM0.025 pucuk RM0.025 ¼ inci halia RM4.00 1000g RM0.004 inci RM0.001 20 g garam RM0.12 100g RM0.0012 g RM0.024 TOTAL RM0.588( b) Bahan ramuan untuk ayam masak merahRECIPE INGREDIENTS INVOICE RECIPE EXTENSIONAMT UNIT COST UNIT COST UNIT 10 g Kulit kayu manis RM1.50 100g RM0.015 g RM0.150 4 no Bunga lawang RM1.00 25g RM0.040 no RM0.160 8 no Bunga cengkih RM0.009 g RM0.0009 no RM0.008 3 no Buah keras RM1.00 10 no RM0.100 no RM0.300 15 no Cili kering RM1.00 100g RM0.010 no RM0.150 1 no Bawang besar RM 2.20 1kg RM 0.240 no RM0.240 3 no Bawang merah RM 2.00 kg RM0.002 g RM0.200 2 pucuk Daun pandan RM0.50 20 pucuk RM0.025 pucuk RM0.050 160 ml Tomato sos RM2.00 325g RM0.006 g RM0.960 160 ml Cili sos RM2.00 325g RM0.006 g RM0.960 250 g Tomato RM2.30 600g RM0.0038 g RM0.950 1 ekor Ayam ( saiz sederhana) RM10.00 kg RM10.60 kg RM10.60 6 pucuk Batang serai RM1.00 6 pucuk RM0.167 pucuk RM1.002 1 g halia RM4.00 1000g RM0.004 g RM0.004 1 g lengkuas RM2.50 1000g RM0.003 g RM0.003 200 ml minyak RM0.039 15ml RM0.0026 ml RM0.520 0.5 g Serbuk kunyit RM3.50 1000g RM0.0035 g RM0.002 30 g Garam RM0.12 100g RM0.0012 g RM0.040 20 g Gula Melaka RM0.417 40 g RM0.0104 g RM0.208 TOTAL RM16.507 COST PER PORTION 42 RM2.064
  43. 43. 43
  44. 44. ( C) Bahan ramuan untuk acar rampai RECIPE INGREDIENTS INVOICE RECIPE EXTENSION AMT UNIT COST UNIT COST UNIT 33 g cucumber RM0.15 100g RM0.0016 g RM0.053 33 g Carrot RM0.35 100g RM0.0042 g RM0.139 2 no Garlic RM0.27 100g RM0.010 No RM0.020 1/6 no Onion RM2.20 1kg RM0.240 No RM0.040 28 ml Vinegar RM1.20 Bottle RM0.021 5ml RM0.126 5/6 Tbs Sugar RM1.25 Pack RM0.035 1 tbsp RM0.029 0.3 g Ginger RM4.00 1000g RM0.004 g RM0.001 2/3 tbs oil RM7.20 bottle RM0.039 1 tbsp RM0.026 1/6 tbs Sesame seed RM0.80 100g RM0.008 g RM0.020 1/6 tbs Mustard seed RM0.80 100g RM0.008 g RM0.020 TOTAL RM0.474(D) Bahan ramuan untuk makanan iringan dan hiasan nasi lemak RECIPE INGREDIENTS INVOICE RECIPE EXTENSION AMT UNIT COST UNIT COST UNIT 12 g Kacang jawa RM2.00 500g RM0.004 g RM0.048 12 g Ikan bilis RM2.19 146g RM0.015 g RM0.180 1 Pcs(17.5g) Iceberg lettuce RM1.35 350g RM0.068 pcs RM0.068 80 ml minyak RM7.20 2kg RM0.039 15 ml RM0.208 TOTAL RM0.504 Food cost per portion = selling price Desired food cost RM3.630 = RM12.10 0.30 RM12.10× 0.45 = RM5.445 44
  45. 45. ROASTED CHICKEN RICEPortion: 8RICEIngredients:700g Uncooked rice1050ml Water2tbs Concentrated Chicken Stock20g Ginger2 Chicken legs2 pieces Pandan Leaf66g Butter48g Onion32g GarlicProcedure:1. Add in all ingredients into a sauce pot except garlic, onion and butter.2. Melted the butter in a sauté pan and fry (tumis) the garlic and onion until fragrant.3. Put the fried ingredient into the sauce pot and stir it.4. Heat up the light and cooked the rice until cook.Chicken SoupIngredients:3 liter Water750g Chicken Bone (cut into size 5x4cm)5 nos Garlic (chop finely with food processor)50g Onion (chop finely with food processor)10g Soup leaf1 tbs ButterProcedure:1. Heat up a sauté pan, fry (tumis) the garlic and onion until color is turning to brown and fragrant.2. Add in the fried ingredients, water and chicken bone into a soup pot. Bring it to boil.3. When the water is boiling, slow down the fire and bring it to simmer around 15 minute (or the liquid left 70%).4. Season with salt and pepper to taste.Roasted ChickenIngredients:1 Chicken (1.3kg)1/3 tbs Salt1 tbs Pepper1/2tbs Thick soy sauce 45
  46. 46. 1 tbs Light soy sauce2 drops Red colouring4 tbs ButterIngredients A60g Onion30g Celery30g CarrotSauce:800ml Water3 tbs Concentrated Chicken Stock50g Corn Flour50ml Cold water or StockSalt and pepper to taste.Procedures1. Add in thick soy sauce, light soy sauce and red coloring together.2. Baste the mixture of sauce with salt and pepper onto the chicken and marinade at least 5 hours.3. Preheated the oven to 325°F (165°C) at least 20 minutes.4. Rub the outside of the chickens with butter.5. Place the ingredients A in a roasting pan. Place a rack over the ingredients A, and place the chicken breast down on the rack.6. Place the chicken into the oven.7. When the chicken has been in the oven for 45-60 minutes, turn them breast side up. Baste with the fat in the roasting pan and finish roasting. Total cooking time is 1 ½ hours.8. Remove the chicken from the roasting pan.9. Cut the chicken into 8 quarter and cut each quarter into a small pieces. Hold them in a bain-marie for service.10. Set the roasting pan on the range over heat and brown the ingredients A well, but do not let it burn. Pour off the fat.11. Add in the stock to deglaze the pan. Boil until the gravy is reduced about one- third. Degrease carefully.12. Stir the corn flour with the cold water or stock. Stir it into the gravy. Bring to boil and simmer until thickened.13. Strain into a bain-marie, using a china cap lined with cheesecloth. Season carefully with salt and pepper.14. Serve each quarter chicken with 60ml sauce. 46
  47. 47. 47
  48. 48. Chilly Sauce Chilly SauceIngredients: Ingredients:80g 80g Red chillychilly Red40g 40g Tomato paste Tomato paste32g 32g Ginger Ginger24g 24g Garlic Garlic½ cup cup Vinegar ½ Vinegar1tbs 1tbs SugarSugar¼ cup cup Chilly sauce ¼ Chilly sauce¼ cup cup Tomato sauce ¼ Tomato sauceSalt to taste taste Salt toProcedure: Procedure:1. Blended all ingredients with food processor until finely. 1. Blended all ingredients with food processor until finely.Garnishing Garnishing1 nos nos Red chillychillyjulienne) 1 Red (cut (cut julienne)37g 37g Chives (slices thinly) Chives (slices thinly)67g 67g Tomato (slices thinly) Tomato (slices thinly)1 nos nos Cucumber (slices thinly) 1 Cucumber (slices thinly)50g 50g Iceberg lettuce Iceberg lettuce10g 10g SoupSoup leaves leaves 48
  49. 49. E.P in A.P.in terms terms of unit or of unit or A.P. cost Conversion of unit weight or E.P. costNo. Food Items Brand Name weight A.P.% E.P.% Per unit cost volume Per unit or volume (RM/g) (E.P. form) per per package package1 Beras 10kg 100% 10kg 100% RM23.80 RM23.80 700g =RM23.80x700g 10000g =RM1.6662 Daun pandan 500g 100% 500g 100% RM1.50 RM1.50 1g =RM1.50 x1g 500g =RM0.033 Butter Farm Cow 250g 100% 250g 100% RM2.10 RM2.10 1tbs=13.7g 81/2tbs=116.45g =RM2.10x116.45g 250g =RM0.9784 halia 350g 100% 350g 100% RM1.75 RM1.75 52g =RM1.75 x52g 350g =RM0.265 Bawang putih 600g 100% 540g 90% RM1.60 RM1.78 52g =RM1.78 x52g 600g =RM0.156 onion 1kg 100% 900g 90% RM2.20 RM2.44 112g =RM2.44x112g 1000g =RM0.2737 garam 100g 100% 100g 100% RM0.12 RM0.12 1 1/2tsp=3.15g =RM0.12x3.15g 100g =RM0.0038 Celery 1000g 100% 900g 90% RM6.00 RM6.66 30g =RM6.66x30g 1000g =RM0.209 Carrots 800g 100% 664g 83% RM2.50 RM3.01 30g =RM3.01 x30g 800g =RM0.11210 Ayam 1000g 100% 892.3g 89.23% RM5.00 RM5.60 1.3kg =RM5.60x1.3kg 1kg =RM7.28411 L&P Sauce 150ml 100% 150ml 100% RM6.78 RM6.78 1 1/2tbs =RM6.78x3.15g 150 =RM0.14212 Pepper 100g 100% 100g 100% RM3.05 RM3.05 1 tbs =RM3.05x2.1g 100 =RM0.06413 Cili merah 1kg 100% 800g 80% RM10.00 RM12.50 90g =RM12.5x90g 1000 =RM1.12514 Tomato 400g 100% 400g 100% RM2.75 RM2.75 40g paste =RM2.75x40g 400g =RM0.27615 Cuka 280ml 100% 280ml 100% RM0.40 RM0.40 ½ cup=125ml =RM0.40x125 280 =RM0.17516 Gula 500g 100% 500g 100% RM1.25 RM1.25 1 tbs=13.7g =RM1.25x13.7 500 =RM0.03417 Sos cili Maggi 340g 100% 340g 100% RM1.69 RM1.69 ¼ cup=62.5g49 =RM1.69x62.5 340 =RM0.306
  50. 50. 18 Sos tomato Maggi 475g 100% 475g 100% RM1.98 RM1.98 ¼ cup=62.5g =RM1.98x62.5 475 =RM0.26319 Daun bawang 1kg 100% 800g 80% RM9.375 RM11.718 10g =RM11.718x10 1000 =RM0.11720 Tomato 600g 100% 570g 95% RM2.30 RM2.421 67g =RM2.421x67 600 =RM0.27021 Timun 1kg 100% 800g 80% RM1.70 RM2.125 90g =RM2.125x90 1000 =RM0.19122 Iceberg 520g 100% 468g 90% RM2.80 RM3.11 50g lettuce =RM3.11x50 520 =RM0.3023 Daun sup 1kg 100% 900g 90% RM12.50 RM13.88 20g =RM13.88x20 1000 =RM0.27624 Corn flour 400g 100% 400g 100% RM1.20 RM1.20 50g =RM1.20x50 400 =RM0.1525 Concentrated Maggi 1.2kg 100% 1.2kg 100% RM18.40 RM18.40 6 tbs=82.2g chicken stock =RM18.40x82.2 1200 =RM1.2578 portion= RM16.8671 portion= RM2.108 50
  51. 51. RECIPE INGREDIENTS INVOICE RECIPE EXTENSIONAMT UNIT COST UNIT COST UNIT RM CENTS 700 g Beras 23.80 10kg 0.0024 g 1. 666 1 g Daun pandan 1.50 500g 0.0030 g 0. 030 8½ Tbs Butter 2.10 250g 0.0084 g 0. 978 52 g Halia 1.75 350g 0.0050 g 0. 260 52 g Bawang putih 1.60 600g 0.0029 g 0. 154 112 g Onion 2.20 1kg 0.0022 g 0. 273 1½ Tbs Garam 0.12 100g 0.0012 g 0. 003 30 G Celery 6.00 1kg 0.0066 g 0. 200 30 g Carrots 2.50 800g 0.0037 g 0. 112 1.3 Kg Ayam 5.00 1kg 0.0056 g 7. 284 1½ Tbs L&p sauce 6.78 150ml 0.0452 ml 0. 142 1 Tbs Pepper 3.05 100g 0.0305 g 0. 064 90 g Cili merah 10.00 1kg 0.0125 g 1. 125 40 g Tomato paste 2.75 400g 0.0069 g 0. 276 ½ Cup Cuka 0.40 280ml 0.0014 ml 0. 175 1 Tbs Gula 1.25 500g 0.0025 g 0. 034 ¼ Cup Magi sos cili 1.69 340g 0.0049 g 0. 306 ¼ Cup Magi sos tomato 1.98 475g 0.0042 g 0. 263 10 g Daun bawang 9.375 1kg 0.0117 g 0. 117 67 g Tomato 2.30 600g 0.0164 g 0. 270 90 g Timun 1.70 1kg 0.0021 g 0.1915 2.80 520g 0.0060 g 0. 300 g Iceberg lettuce 0 20 g Daun sup 12.50 1kg 0.0138 g 0. 276 50 g Corn flour 1.20 400g 0.0030 g 0. 150 Concentrated 18.40 1.2kg 0.0153 g 1. 257 6 Tbs chicken stockTOT 16. 867ALNAME OF RECIPE: NASI AYAMDATE: __1/2/2005______________NUMBER OF PORTION: _____8________COST PER PORTION: RM 2.108Cost per portion = RM2.108 51
  52. 52. 52
  53. 53. Seafood Fried Kuay Teow Portions: 2Ingredients:240 g kuey teow (loosen in up before stir frying)35 g fish cake (slice it into ½ cm thickness)35 g fish ball (cut it into two)35 g squid (cut into 2 x 2 cm)35 g taugeh2 pcs chives (cut into 1 inch length)25 g ‘sawi’ (cut into 3 cm length)1 no egg½ tbs thin soy sauce (maggi)½ tbs thick soy sauce (maggi)1 ½ tbs oyster sauce¼ tsp black pepper powder2 tbs oilIngredients (blend):2 nos garlic35 g onion4 nos dried chilly (deseed, soak in water for ½ hour)3g dried prawn5g dried anchovies (remove the head and stomach content)Ingredients (garnish):5g red chilly (sliced thinly)4g fried onion¼ no limeProcedures:1) Heat up the oil over a high-pressure kuali range. Fry the blended ingredients for 3 to 4minutes while stirring2) Add in the thin soy sauce, thick soy sauce, oyster sauce and black pepper powder3) Add in the ‘squid’, fish balls, and fish cake. Stir fry for 3 to 4 minutes. Then add in the eggs and continue to stir.4) Add in the ‘kuay teow’ and stir before adding in the vegetables.5) Serve with pickled chilly on a sauce dish.Ingredients (pickled chilly):8g green chilly (sliced thinly, blanched in water and refresh with icy cold water)50 ml vinegar20 ml water½ tsp salt 53Mix entire ingredient at least 2 hours before the service period.
  54. 54. Cost cardName of recipe: Seafood fried kuey teowNo. Of portion: 1Recipe Ingredients Invoice Recipe Extension (RM)AMT UNIT COST UNIT COST/UNIT120 g Kuey teow RM 0.80/ 500g RM0.0016/g 0.192 17.5 g Fish cake RM 1.50/ 220g RM0.0068/g 0.119 17.5 g Fish ball RM 3.18/ 200g RM0.0159/g 0.278 17.5 g Squid RM 11.00/ kg RM0.0110/g 0.256 17.5 g Taugeh RM 0.60/ 500g RM0.0012/g 0.021 1 pcs Chives RM 1.20/ 200g RM0.0060/g 0.014 12.5 g Sawi RM 1.50/ 600g RM0.0025/g 0.038½ no Egg RM 0.24/ no RM0.2400/g 0.120 ¼ tbs Soy sauce RM 3.38/430ml RM0.0079/ml 0.059 ¼ tbs Thick soy sauce RM 3.38/430ml RM0.0079/ml 0.059 1 tbs Oyster sauce RM 3.38/ 500g RM0.0068/g 0.088 ¼ tsp Black pepper RM 3.60/ 40g RM0.090/g 0.036 powder 1 tbs Oil RM 12.60/5 kg RM0.0025/g 0.033 1 no Garlic RM 1.60/ 600g RM0.0027/g 0.001 17.5 g Onion RM 2.00/ kg RM0.0010/g 0.039 2 no Dried chilly RM 1.33/ 100g RM0.0133/g 0.033 1.5 g Dried prawn RM 2.00/ 41g RM0.0005/g 0.073 2.5 g Dried anchovy RM1.33/ 100g RM0.0133/g 0.033 2.5 g Red chilly RM 3.00/ 250g RM0.0120/g 0.033 2g Fried onion RM 2.00/ 200g RM0.0010/g 0.020 ¼ no Lime RM 2.40/600g RM0.0040/g 0.042 4g Green chilly RM 1.50/ RM0.0050/g 0.020 25 ml Vinegar RM RM0.0070/ml 0.174 Salt RM 0.100 Total 1.881 54
  55. 55. 55
  56. 56. Sizzling Seafood with Yee Mee Portions: 2Ingredients:2 nos yee mee (blanch just for a while)1000 ml water¾ cube ‘ikan bilis kiub’ (maggi)1 no egg2 nos garlic (crushed)30 g onion (sliced thinly)1 tbs thick soy sauce (maggi)4g young ginger (fine julienne)½ tbs oyster sauce80 g sawi (wash and cut into 3 cm length)50 g carrots (wash and slice thinly – 3 mm thick)40 g squid (cut into 2 x 2 cm)2 nos prawn (medium size – remove the skin and head, save it for the stock)4 nos fish balls (cut into two)½ no fresh white tofu (cut into two large cubes)¼ tsp white pepper powder50 ml oil (for stir frying)2 tbs water3.5 g corn flourSalt to tasteIngredients (chilly with soy sauce):8g red chilly (sliced thinly, blanched in water and refresh with icy cold water)50 ml thin soy sauceProcedures (chilly with soy sauce):Mix everything at least 2 hours before the service period.Ingredients (garnish):5 g chives (sliced thinly)Procedures:1) Blanch the seafood with ikan bilis stock and refresh it with icy cold water.2) Use the stock (which was used for blanching) to make the sauce for sizzling byheating up the kuali range.3) Put in the garlic, onion and ginger. Stir-fried for 40 seconds.4) Put in the ikan bilis stock (which was used for blanching).5) Stir and let it boil for 2 minutes.6) Add in the oyster sauce and thick soy sauce.7) Stir and let it boil for 1 minute.8) While stirring, add in the egg- stir vigorously. Add in the corn flour with the water andstir until the mixture thickens.9) Adjust the taste with salt and pepper.10) Keep warm in bain marie. 56
  57. 57. COST CARD:1 portion Recipe Ingredients Invoice Recipe Extension Amt Unit Cost Unit Cost Unit RM sen (RM) (RM) 70 g Yee Mee 2.15 350 g 0.006 1g 0 420 2.5 g ‘Kiub ikan bilis’ Maggi 1.78 80 g 0.022 1g 0 056 ½ biji Egg (grade A) 0.24 1 biji 0.240 1 biji 0 120 4 g Garlic 1.05 500 g 0.002 1g 0 008 15 g Onion 2.44 1 kg 0.002 1 ml 0 030 7.5 ml Thick soy sauce 2.75 280 ml 0.009 1g 0 068 (Maggi) 2 g Young ginger 1.80 300 g 0.006 1g 0 012 3.25 g Oyster sauce (Maggi) 2.68 340 g 0.008 1g 0 013 40 g Spinach 3.60 1 kg 0.004 1g 0 160 25 g Carrots 0.391 100 g 0.004 1g 0 100 20 g Squid 1.467 100 g 0.015 1g 0 300 11 g Prawn (medium size) 2.583 100 g 0.026 1g 0 286 20 g Fish balls 3.18 200 g 0.016 1g 0 320 6.5 g Fresh white tofu 4.50 130 g 0.035 1g 0 228 20.15 g Oil (Cap Buruh) 6.20 2 kg 0.003 1g 0 060 1.75 g Cornflour 1.30 400 g 0.003 1g 0 005 4 g Red chili (w/o seed) 13.04 1 kg 0.013 1g 0 052 25 ml Thin soy sauce 3.45 430 ml 0.008 1 ml 0 200 2.5 g Chives 11.85 1 kg 0.012 1g 0 030 TOTAL 2 468 57
  58. 58. 58
  59. 59. Sweet and Sour Chicken Portions:Ingredient (chicken):220g chicken ( debone,remove skin,cut into 2x2 cm )300ml oil ( A )45g corn flour½ no eggsalt and pepper to taste1/6 tsp black pepper powderIngredient (vegetable):4 nos pineapple cubes ( 1 nos cut into half )2 tbsp pineapple syrup40g cucumber ( cut into long thwise into separate pieces,twise,each pieces 0.5cm thick )40g green pepper ( cut into triangle,1.5x1.5cm )salt and pepper as neededIngredient (sauces):2 tbsp oil ( B )3 nos garlic ( finely chopped )½ no onion ( cut into 6 wedges )1 ½ tbsp tomato puree1 tsp vinegar2 tbsp tomato sauce ( Maggie )3 tbsp chili sauce ( Maggie )170ml chicken stock ( already dilute )1 tbsp sugar1 tbsp plum sauceIngredients (garnish (1 portion)):6cm Spring onion1cm Red chiliProcedures:1) Cook sauce first by heat up oil (B) in a wok. Let it become hot,then put in garlic until half brown,put in onion and stir. Then add in chili sauce,chicken stock,plum sauce,pineapple syrap and pineapple.2) Taste sourness. Add in vinegar and followed by tomato puree,taste sourness. 593) Add in sugar and continue to stir.4) Put it aside until order receives.
  60. 60. NAME OF RECIPE Sweet & Sour Chicken NUMBER OF PORTION 2 RECIPE INGREDIENTS INVOICE RECIPE EXTENSION AMT UNIT COST UNIT COST UNIT200 g Chicken debone 5.53 651g 0.0085 g 1.70330 ml Oil 12.80 5kg 0.0026 ml 0.85855 g Corn flour 1.30 400g 0.0033 g 0.18½ no Egg 0.28 Per 0.14 no 0.14 oneNot Salt 0.10applicableNot Pepper 0.10applicable1/6 Tsp Black pepper 2.70 50 g 0.054 Tsp 0.104 Cubes Pineapple cubes 2.58 33 0.078 Cubes 0.312 cubes40 g Cucumber 2.80 172 g 0.016 g 0.6440 g Green pepper 0.93 186 g 0.005 g 0.203 no Garlic no 0.102 no Onion 0.434 4 no 0.11 no 0.2201½ Tbs Tomato puree 1.30 100 g 0.013 Tbs 0.1651 Tsp Vinegar 1.30 340 0.0023 Tsp 0.0058 ml2 Tbs Tomato sauce 1.40 325 g 0.0043 Tbs 0.1293 Tbs Chili sauce 2.30 500 g 0.0046 Tbs 0.2075 Tsp Chicken stock 18.40 1.2 0.015 Tsp 0.075 liter1 Tbs Sugar 1.40 1.4 kg 0.0014 Tbs 0.0216 cm Spring onion 9.38 1 kg 0.00938 cm 0.10Not Chili 10.00 1 kg 0.01 kg 0.10applicable200 g Rice (uncooked) 23.80 10 kg 0.00238 g 0.4761 tbs Plum sauce 2.28 250 0.1368 tbs 0.1368 ml TOTAL 5.8276Restorant cost 2 portion Restorant cost 1 portion= Rm9.0984/2 60Rm5.8276 x 0.45/0.3 = 9.0984 = RM4.5492 ~ RM4.60
  61. 61. 61
  62. 62. Chicken Chop Portions: 2Equipment:Food tong, colander, parchment paper, deep-fat fryerIngredients:360 g chicken –without bone- (thigh-and-drumstick areas)400 ml oil60 g breadcrumb (Campur 1/3 bread crumb biasa dan 2/3 breadcrumb mahal)62.5 g flour1 no egg (mixed with ½ cup water and stirred)Salt and pepper to tasteProcedures (chicken):1) Season the chicken with salt and pepper.2) Then pass the chicken through the standard breading procedure.3) Deep fry until golden brown.Ingredients (mushroom sauce (Yield: 250 ml)):350 ml demi-glace60 g canned button mushroom (thinly sliced)15 g butter20 ml dairy whip creamSalt and white pepper to tasteProcedures (mushroom sauce):1) Saute the sliced mushroom with butter.2) Then add in the demi-glace and simmer.3) Add in the whip cream and season with salt and pepper.Ingredients (Sautéed Vegetables):70 g carrots (cut into batonnet)70 g French beans (cut into 3 cm length)70 g cauliflower (make into florets)30 g clarified butter20 g granulated sugar2 nos garlic (chopped)Salt and white pepper to taste1L water 62
  63. 63. Procedures (sautéed vegetable):1) Blanch the carrots, broccoli and cauliflower separately.2) Then immediately refresh them in separate ice bath.3) Saute the broccoli and cauliflower by using the garlic and season it with the salt andwhite pepper.4) Saute the carrots and season them with the granulated sugar.*The carrots should be blanched using the cold water blanching-technique (this isbecause carrots are considered as root vegetable)Ingredients (Baked Jacketed Potatoes):2 nos potatoes (large size=130g/sebiji)1 ½ tsp butterSalt and white pepper powder to taste6 cm aluminum foilIngredients (garnish):1 pc chive (sliced thinly)Ingredients (Stir together until thickens (Baked Jacketed Potatoes)).40 ml whip cream (dairy cream)½ no lime (squeeze the juice)Procedures:1) Scrub and clean the potatoes well under running water.2) Rub the potatoes with the butter, salt and white pepper.3) Wrap well with the aluminum foil.4) Bake inside an oven (180°C) for 50 to 60 minutes.5) To serve, garnish with the chives. 63
  64. 64. Cost cardName of recipe: Chicken chopNo. Of portion: 2Recipe Ingredients Invoice Recipe ExtensionAMT UNIT COST UNIT COST UNIT 332 g Chicken thigh RM 5.00 /kg RM 0.005/ g RM 1.66 and drumstick 200 ml Oil RM 12.60/5liter RM 0.003/ ml RM 0.600 60 g Bread crumb RM 5.00/ 500g RM 0.01/ g RM 0.600 80 g Flour RM 1.45/ kg RM 0.001/ g RM 0.080 1g Egg RM 0.25/ no RM 0.250/ g RM 0.250 2 no Potatoes RM 2.20/ kg RM 0.002/ no RM 0.004 18.g Butter RM 2.10/ kg RM 0.008/ g RM 0.145 32 g Chives RM 9.375/250g RM 0.012/ g RM 0.384 60 ml Whip cream RM 10.80/ liter RM 0.011/ ml RM 0.660 ½ no Lime RM 1.12 / 7 no RM 0.16/ no RM 0.080 350 g Demi-glace RM 16.92/150g RM 2.538/ g RM 0.888 60 g Canned button RM 2.80/ 210g RM 0.013/ g RM 0.80 mushroom 70 g Carrots RM 1.00/ 160g RM 0.006/ g RM 0.42 70 g French beans RM 6.40/ 800g RM 0.008/ g RM 0.56 70 g Cauliflower RM 4.50/ 700g RM 0.006/ g RM 0.42 30 g Clarified butter RM 2.10/ 250g RM 0.008/ g RM 0.24 20 g Granulated RM 1.50 / kg RM 0.002 / g RM 0.04 Sugar 7.36 g Garlic RM 1.60/ 600g RM 0.003 / g RM 0.022 Salt RM 0.100 Pepper RM 0.100 64 Aluminium foil RM 0.200 Total RM 8.253
  65. 65. 65
  66. 66. Pepper Steak with Black Pepper Sauce Portions: 2Ingredients:2 sirloin steaks (or strip steaks)1 ½ tbs black peppercorn (crushed only during mise-en-place)45 ml clarified butter (A)120 ml dairy whip cream250 ml demi- glace20 g butter (B)Salt to tasteMethod:.1) Spread the crushed peppercorns in a hotel pan and press the steaks into them, lightly coating each side.2) Sauté the steak in the clarified butter (A) over high heat for 7 to 8 minutes on each side.3) Remove the pan from the heat. Pour the sparkling red grape juice to the pan (while the steaks are still in it).4) Return the pan to the heat. Cook the steaks further for another 3 to 4 minutes.5) Remove the steaks from the pan and keep warm on two plates. Sprinkle with the salt.6) Immediately add demi glace to the pan.7) Simmer for 2 to 3 minutes and add the whip cream. Stir well and season with salt. Before pouring the sauce over the steak, monte au beurre (B) the sauce beforehand.*Original recipe requires the use of Cognac (a type of alcoholic beverage) 66
  67. 67. NAME OF RECIPE: Pepper Steak with Black Pepper Sauce REFERENCE : DATE : 21 Dis 2004 NUMBER OF PORTION : 2 COST PER PORTION : $ 5.33RECIPE INGREDIENTS INVOICE RECIPE EXTENSIONAMT UNIT COST UNIT COST UNIT584 g Sirloin steak $ 14.40 1000g $ 0.0144 g 8 4113.095 g Black peppercorn $ 1.00 85 g $ 0.01 g 0 13141 g Butter (clarified $ 2.30 250 g $ 0.0092 g 1 30 butter)120 ml Whip cream $ 10.80 1000 ml $0.0108 ml 1 3037.5 g Brown stock $ 25.38 1500 g $0.0169 g 0 63 powder (demi glaze)20 g Butter $ 2.30 250 g $0.0092 g 0 186.6 g Salt $ 0.12 100 g $0.0012 g 0 01 TOTAL 10 66 67
  68. 68. 68
  69. 69. Spaghetti Bolognaise Portions: 2Ingredients:105g spaghetti (boiled until al dante)Ingredients (meat sauce):200 g ground beef50 g tomato paste40 g onion (chopped using food processor)20 g celery (chopped using food processor)20 g carrots (chopped using food processor)60 ml demi- glace1/3 pc bay leaf1/3 tsp dried coriander leaves1/3 tsp Italian spices40 ml tomato soup (Campbell’s brand)¾ tbs butterSalt and white pepper powder to tasteIngredients (garnish):20 g cheddar cheese (grated)3g Parmesan cheese (grated)3g fresh parsley4g breadcrumbIngredients for the bread stick (made from the white pan bread dough):Yield: 80 g dough (enough for 2 garlic bread sticks)13.52 g Water (icy cold) – weight together with ice cubes1.4 g Instant yeast22.4 g Bread flour0.56 g Salt0.8 g Sugar1.04 g nonfat milk powder0.8 g Shortening5g garlic (chopped fine)3g butter (melted and brushed to the bread) 69
  70. 70. Procedures (bread stick dough): 1) Mix all the dry ingredients namely flour, non-fat milk powder and yeast together. Then mix in the sugar and salt and make a hole in the centre. 2) Add in the ¾ of the icy cold water and mix. Add bit by bit the other 1/3 of the water if the dough is still tough.Additional icy cold water maybe necessary if dough is still too hard (it should be as soft as ear lobe). 3) Don’t wait until the dough becomes smooth, add the fat to the dough and mix it until elastic. Ferment for ½ hour. 4) After that the dough doubles its original volume, punch down and kneads until smooth outer skin is achieved. 5) Scale the dough to the weight required (20 g for each stick) and round up. Then rest for 10 min. (benching) 6) Roll out the dough using a rolling pin and roll while tucking it in. Shape the dough into 20 to 25 cm length stick with 2 cm width. Brush them with butter and rub with the chopped garlic. 7) Transfer it to a baking tray and proof until the dough relaxes and doubles its original volume around 10 -15 min. 8) Egg wash and bake at 360°F (180°C) for 12 to 15 minutes.Procedures (bolognaise sauce): 1. Saute the mirepoix for 3 to 4 minutes. Add in the ground beef and stir for another 4 to 5 minutes. 2. Add in the tomato paste, and tomato soup. Slow down the fire and continue to stir and simmer. Add in the bay leaf, Italian spices, dried coriander and the demi- glace. 3. Continue to simmer until the sauce becomes thick and season with salt and white pepper powder. 4. When the time comes for serving, place the hot spaghetti over a main course plate, pour the bolognaise sauce over it, then sprinkle on top of it with the cheddar and parmesan cheese and lastly the bread crumb. 5. Brown under the salamander and serve together with the side salad as well as the garlic bread stick.Ingredients (side salad):55 g iceberg lettuce (A) (rinse in water for a while, shred it into bite size, toast under the fan, and cover)1 ½ pcs iceberg lettuce (B) (rinse in water for a while, toast under the fan, and cover)25 g cucumbers (sliced thinly)10 g French beans (cut into 4 cm length and blanched)10 g celery (julienne)10 g scallions or spring onion (cut into 4 cm length) 70
  71. 71. 10 g carrots (julienne)56 g tomatoes (cut into wedges)Procedures: 1. Store covered all of the processed vegetables inside the chiller. 2. To serve, on an already chilled salad plate, place the (B) iceberg lettuce, as the base. Place the (A) iceberg lettuce in the middle. Create a small ‘hill’ from it. 3. Arrange other vegetables around it with good color combination in mind. 4. When the serving time comes, pour the appropriate dressing (preferably vinaigrette) on top of the salad and serve together with the spaghetti bolognaise.Ingredients (Cocktail Sauce):2 tbs mayonnaise¼ tbs chilly sauce (maggi)¼ tbs tomato sauce (maggi)Salt and pepper to tasteProcedures:Mix everything well and chill. 71

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