1

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 Hailam Nasi 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 Crme Brule Crme Caramel Fresh Fruit Cut Fruity Layered Cake Jelly Kosui Lai Chi Kang Pandan Kaya Layered Cake Sagu Gula Melaka

Beverage
Cendol Coffee Coke Kembang Setaman Kesuma Ice Lemon Tea Lime Juice Neslo Pujangga Purnama Merindu Red Bean Sprite Tembikai Laici Teh

Mixed Salad
Portions: 2 Ingredients: 55 g 1 pcs 25 g 10 g 10 g 10 g 10 g 56 g 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 (preferably vinaigrette) on top of the salad. Cost Card:
RECIPE AMT UNIT 37.5 g 14 g 5 g 5 g 5 g 5 g 28 g 30 g INGREDIENT Iceberg lettuce Cucumber French bean Celery Onion Carrot Tomatoes Vinegar INVOICE (AP) COST(RM) UNIT 2.08 386g 0.50 265g 6.40 690 6.00 916.4g 2.20 900g 0.40 95g 0.20 60g RECIPE (EP) COST(RM) UNIT 0.00435 g 0.00188 g 0.008 g 0.006 g 0.0022 g 0.0034 g 0.0029 g TOTAL EXTENSION (RM) 0.16313 0.02632 0.04 0.03 0.011 0.017 0.0812 1.90 2.30

iceberg lettuce (A) (rinse in water for a while, shred it into bite size, toast under the fan, and cover) iceberg lettuce (B) (rinse in water for a while, toast under the fan, and cover) cucumbers (sliced thinly) French beans (cut into 4 cm length and blanched) celery (julienne) scallions or spring onion (cut into 4 cm length) carrots (julienne) tomatoes (cut into wedges)

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 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 Amt Unit 100 15 5 5 20 5 2 g g g g ml pcs g g Ingredients Waxy potatoes (A.P) Celery Onion Gherkins Mayonnaise Iceberg Lettuce Red Pepper Parsley Invoice Cost A.P Unit (RM) 3.00 1.5kg 6.00 1kg 2.20 1kg 7.20 680g 2.90 225ml 0.14 1pcs 3.30 45g 0.10 Recipe Cost E.P Unit (RM) 0.00267 g 0.00654 g 0.0022 g 0.0106 g 0.0129 ml 0.0733 g TOTAL Extension (RM) 0.2670 0.0982 0.0122 0.0530 0.2580 0.1050 0.3670 0.1000 1.2604

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 150C 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 Amt Unit 150 3.53 2 60 30 10 3 5 1 1 1/3 2 g g g ml g g g g no no tsp pieces Ingredient Indian beef tenderloin Black peppercorns Oil Vinegar Onion Bunga Kantan Bealacan Coriander leaves Kaffir lime leaf Red chilly Sugar Iceberg lettuce Invoice A.P Unit (RM) 12.80 1kg 2.00 80g 5.90 2kg 6.58 946ml 2.20 1kg 0.40 50g 1.85 250g 1.80 100g 1.80 100g 10.00 1kg 1.50 1kg 2.80 520g Recipe E.P (RM) 0.013 0.025 0.003 0.007 0.002 0.008 0.007 0.018 0.018 0.010 0.002 0.005 Unit 1g 1g 1g 1g 1g 1g 1g 1g 1g 1g 1g 1g TOTAL Extension (RM) 1.920 0.088 0.039 0.417 0.066 0.080 0.002 0.090 0.090 0.167 0.008 0.010 2.977

Thousand Island dressing

Yield: 250 ml Ingredients (mayonnaise): 1 no egg yolk (preferably pasteurized) 0.25 tbs vinegar (A) 0.25 tsp salt tsp mustard Cayenne powder as needed 212.5 ml oil 7.5 ml vinegar (B) 6 ml lemon juice Procedures (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 mayonnaise 60 ml chili sauce 7.5 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 taste Worcestershire sauce to taste Procedures: Mix all ingredients together and place inside the chiller until to be used for salads. 10

Cost Card:
Recipe Amt Unit 150 ml 60 ml 75 g 15 15 1/3 3 g g biji g Ingredient Mayonnaise Chili sauce Onion Green pepper Gherkins Boiled egg parsley Invoice RM Unit 2.901 225 ml 1.690 340 g 2.200 1 Kg 1.210 9.800 2.000 0.550 220 g 345g 7 biji 1 tangkai Recipe (A.P) RM Unit 0.013 1 ml 0.005 1 ml 0.002 1g 0.006 0.028 0.286 0.001 1g 1g 1 biji 1g Recipe (E.P) RM Unit 0.013 1 ml 0.005 1 ml 0.002 1g 0.007 0.028 0.329 0.001 1g 1g 1 biji 1g TOTAL Extension (RM) 1.950 0.300 0.015 0.105 0.420 0.110 0.003 2.903

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Vinaigrette Dressing
Yield: 200 ml Ingredients: 60 ml vinegar 2/10 tbsp salt 2/10 tsp white pepper powder 150 ml olive oil Procedure: 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 Amount Unit 60 ml 2/10bsp 150ml 2/10tbsp Ingredient Vinegar Fine Salt Olive Oil White Pepper Powder Invoice Cost Unit RM1.50 650ml RM0.12 100g RM4.95 100ml RM3.05 100g Recipe Cost Unit RM0.021 1tsp=5ml RM0.020 1tbsp=16.8g RM0.743 1tbsp=15ml RM0.284 1tbsp=9.3 TOTAL 1 portion 200ml / 30ml Cost for 1 portion = = = = 30ml 6.6667 portion RM7.602/6.6667 RM 1.1403 Extension (RM) 0.139 0.004 7.425 0.340 7.602

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Corn and Crab Chowder

Portions: 2 Ingredients: tbs vegetable oil 25 g onions (medium dice) clove garlic (chopped fine) 6 g flour 336 ml chicken stock 6 ml lime juice 66 g potatoes (medium dice) no bay leaf 80 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 cream Salt and white pepper to taste 2g parsley leaves Procedures: 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.

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Cost Card:
RECIPE AMOUNT UNIT 1 1/4 62.5g 1 1/4 15 840 15 165 5/8 200 165 105 35 5 tbs g Clove g ml ml g no g g ml ml g INGREDIENTS Vegetable oil (Saji) Onions Garlic Flour Chicken Stock (Maggi) Lime Juice Potatoes Bay Leaf Corn Kernels Crabmeat Milk (Dutch Baby) Whip Cream Parsley Salt White Pepper INVOICE COST UNIT (RM) 5.90 1kg 2.20 1.60 1.45 18.00 0.069 3.00 7.10 2.50 4.10 4.00 10.80 900g 1kg 1kg 31 L 1 biji 1.5kg 3g 425g 250g 1L 1L RECIPE COST UNIT 0.0773 0.0024 0.0016 0.0015 0.0029 0.0035 0.0013 0.2177 0.0059 0.0164 0.0040 0.0108 tbs g Clove g ml ml g no g g ml ml TOTAL 0 0 2 0 0 0 1 2 0 0 0 0 0 8 EXTENTION (RM) 0.097 0.153 002 0218 436 053 215 136 180 706 420 378 10 10 10 0978

Cost per portion: RM1.61956

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Tofu Soup with Nappa Cabbage Portions: 2 Ingredients: 1 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) kiub ikan bilis (maggi) 1 cup water Salt and white pepper powder to taste Ingredients (blend): 2 nos 20 g garlic onion

Ingredients (garnish): 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 AMT UNIT 1 1/2 nos 4 nos 40 g 1/4 cube 2 nos 20 g nos 2 pes 10 g 3 g INGREDIENTS White tofu Crab stick Nappa cabbage Ikan bilis Garlic Onion Red chilly Chives Daun sup Fried onion Salt and pepper INVOICE COST(RM) UNIT 2.50 1kg 3.00 250g 3.20 1kg 1.80 60g 2.67 1kg 2.20 1kg 10.00 1kg 9.375 1kg 12.50 1kg 2.00 200g RECIPE COST(RM) 0.2 0.012 0.004 0.03 0.0031 0.0024 0.013 0.012 0.0147 0.01 EXTENSION (RM) 0.300 0.667 0.160 0.450 0.032 0.490 0.054 0.128 0.147 0.030 0.100 2.117

UNIT nos nos g cube nos g g pcs g g

TOTAL Cost per portion = RM1.0585

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Ayam Masak Lemak Cili 2 portions Ingredients: 220 g chicken (with bones, cut into two equal parts) 5 nos small chillies (pounded) 1 cm fresh tumeric (kunyit segar) pounded 150 ml coconut milk 1 no lemon grass (serai) crushed a bit Salt and sugar to taste 200 ml water Ingredients (Cooked Sambal): 5 g dried chilly (remove the seed and soak in water for hour) 4 g onion no garlic 1 tbs oil Salt and white pepper to taste Ingredients (garnish): 1 pc (25 x 25 cm) pc 2g 15g 15 g 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. fresh banana leaf daun kunyit raja ulam cucumber (1cm thickness - slice thinly) carrot (1/3 cm thickness - slice thinly)

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Ingredients (white rice): 160 g rice 288 g water (to be used to for cooking) 1 pc pandan leaf Procedures: 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. 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 AMT UNIT 220 g 5 nos 1 cm 150 ml 1 nos 5g 4g nos 1 tbs 1 pc pc 2g 15 g 15 g Ingredients Chicken Small chilies Fresh tumeric Coconut milk Lemon grass Dried chilly Onion Garlic Oil Banan leaf Daun kunyit Ulam raja Cucumber Carrot Salt Sugar White powder Invoice COST/UNIT RM 5.00 /kg RM 1.50 /250 g RM 0.20/ 24g RM 0.80/ 400g RM 0.50/ 5 nos RM 1.00/ 100g RM 2.20/ kg RM 1.60/ 600g RM 5.90/ bottle RM 0.50/ 5 nos RM 1.00/ 650g RM 1.00/ 160g Recipe COST/UNIT RM 0.005/ g RM 0.006/ nos RM 0.10/ cm RM 0.002/ ml RM 0.100/ nos RM 0.013/ g RM 0.002/ g RM 0.003/ nos RM 0.003/ tbs RM 0.100/ pc RM 0.002/ g RM 0.007/ g Extension (RM) RM 1.232 RM 0.100 RM 0.012 RM 0.300 RM 0.100 RM 0.067 RM 0.010 RM 0.007 RM 0.019 RM 0.100 RM 0.050 RM 0.100 RM 0.031 RM 0.110 RM 0.100 RM 0.100 RM 0.100 RM 2.538

TOTAL Cost per portion = RM1.269

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Chicken Paprik Portions: 2.5 Ingredients: 220g cup 1 tbs 1 tbs 1 tbs 1 tbs 1 tbs 4 pieces 1 nos 3 nos 8 nos 6 nos 4 nos 120 g 3.5 g chicken breasts (cleaned and sliced thinly) oil oyster sauce chilly sauce tomato sauce soya sauce concentrated Maggi Chicken Stock (thinned down with half a cup of water) kaffir lime leaves (daun limau purut) onion (sliced thinly) garlic (chopped) cili padi (crushed) dried chillies (cut and soaked with water, and pounded) young corn (jagung muda) cut into 4 pieces long bean (cut into 4 cm length) corn flour

Ingredients (garnish): 2 pcs kaffir lime leaf 2 nos daun kunyit 3 g bunga kantan (sliced thinly) 4 slices cucumber Procedures: 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.

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Ingredients (cooked Sambal (served together with the paprika)): 5g dried chilly (remove the seed and soak in water for hour) 4g onion no garlic 1 tbs oil Salt and white pepper powder to taste Cost Card:
Recipe AMT UNIT 220 g 117.6 g 29.1 g 19.4 g 19.4 g 15 ml 25.95 g 3g 104 g 5g 25 g 6.78 g 250 g 120 g 1g 3g 3g Ingredients Chicken Oil Oyster sauce Chili sauce Tomato sauce Soya sauce Concentrated chicken stock Kaffir lime leaves Onion Garlic Cili padi Dried chili Young corn Kacang panjang Daun kunyit Bunga kantan Cucumber Invoice COST/UNIT RM 5.00/ kg RM 2.95/ kg RM 2.68/ g RM 1.69/ g RM 1.69/ g RM 2.75/ g RM 18.40/ kg RM 0.50/ g RM 2.20/ kg RM 3.00/ kg RM 10.00/ kg RM 1.00/ g RM 1.00/ g RM 6.41/ kg RM 1.00/ g RM 12.50/ kg RM 1.57 / kg Recipe COST/UNIT RM 0.00873/ g RM 0.00295/ g RM 0.00788/ g RM 0.00497/ g RM 0.00497/ g RM 0.00982/ml RM 0.00920/ g RM 0.00500/ g RM 0.00244/ g RM 0.00333/ g RM 0.01048/ g RM 0.00133/ g RM 0.00100/ g RM 0.00745/ g RM 0.00100/ g RM 0.01250/ g RM 0.00188/ g TOTAL Extension (RM) RM 1.9206 RM 0.3469 RM 0.2293 RM 0.0964 RM 0.0964 RM 0.1473 RM 0.2387 RM 0.0150 RM 0.2538 RM 0.0167 RM 0.2620 RM 0.0090 RM 0.2500 RM 0.8940 RM 0.0010 RM 0.0375 RM 0.0056 RM 4.8202

Cost per portion= RM2.4101

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Kurma Ayam Portions: 8 Ingredients: 5 tbs oil (for tumis) 220 ml water 1.2 kg chicken (medium large size-without inner organ, head, leg) 150 ml fresh coconut milk (simmer with 200ml water) 2 tbs lime juice 5 nos onion (cut in four equal pieces) 5 bunga lawang 8 bunga cengkih 8 cm kulit kayu manis 2 nos buah pelaga Salt and pepper taste Ingredients (blend): 4 tbs serbuk rempah kurma 2 tbs jintan manis 2 tbs jintan putih 2 tbs ketumbar 5 nos garlic 5 nos green chilly 8 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 to dry 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 1150 ml 5/4 pc rice water A (to be used for cooking) pandan leaf

Ingredients (garnish): 1 nos 2 nos green chilly tomato

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NAME OF RECIPE : kurma Ayam Procedures: REFERENCES : with tab water and drain off the water. DATE : ________________ _________ 1).Wash the rice NUMBER OF PORTION COST PER 2) Place the rice inside : pot and pour in the waterPORTION : together with the a 8 A inside it RM11.856 pandan when liquid starts to dry up. RECIPE leaf. Boil the rice and slow down the fire RECIPE INGREDIENTS INVOICE EXTENSION 3) CoverUNITpot and let the rice cook completely. COST the AMT COST UNIT UNIT

Ingredients (Pappadom (portions: 5)): 1.2kg 1.2 kg Chicken 7.00 Fresh coconut 1.70 250ml 15 g pappadom 150 ml milk 250 ml oil

tbs

Oil

5.90

2kg

0.00295 0.00784 0.0068

g g ml g g g g g g g g g g g g g TOTAL

0 7 1 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 11

193 84 02 044 222 0125 0072 0945 125 374 106 106 16 0728 249 030 10 10 856

2 tbs Lime juice 1.00 60g 0.0167 5 nos Onion 2.20 1kg 0.00244 Method: 5 nos Bunga lawang 0.50 100g 0.005 1) Heat up the oil over a high-pressure kuali range. 8 nos Bunga cengkih 0.90 100g 0.009 2) 8 the pappadom until it is golden brown in colour. Fry cm Kulit kayu manis 1.50 100g 0.015 2 nos Buah pelaga 1.00 40g 0.025 Ingredients (Acar Timun Buah Keras (portions: 5)): Serbuk rempah 0.60 50g 0.012 4 125 g tbs cucumber (Batonnet) kurma 1 Jintan manis 0.50 30g 0.0167 137.6 g tbs carrot (Julienne) 1 g tbs red chilly (Julienne) 0.50 Jintan putih 30g 0.0167 16.7 1 Ketumbar 0.50 20g 0.025 15.66 g tbs green chilly (Julienne) 5 nos onion (wedges 1 onion cut 0.6kg 8 wedges) Garlic 1.60 0.0029 2 nos into 5 nos Green chilly 2.40 1kg 0.00267 30 ml vinegar 8 nos Shallot 0.30 100g 0.003 1 tbs sugar Salt 0.10 0.10 80 ml oil Pepper 0.10 0.10

As needed

salt

Ingredients (blend): 33.4 g red chilly 0.5 cm ginger 1.25 nos garlic 1.25 nos shallot 2 nos buah keras cm turmeric 3.8 g dry prawn Ingredients (garnish): 2.5 pcs lettuce Procedures (Acar Timun Buah Keras): 1) Heat the oil first. 2) Tumis the blended ingredients over medium fire about 15 minutes until the aroma arise. 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.

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Cost Card:
NAME OF RECIPE : _Acar Timun Buah Keras_ NAME OF RECIPE : _Acar Timun Buah Keras_ REFERENCES : ____________________________ DATE : _____27/12/04_ REFERENCES : ____________________________ NUMBER OF PORTION : __5_______________COST PER DATE : _____27/12/04_ PORTION : RM 0.605 NUMBER OF PORTION : __5_______________COST PER PORTION : RM 0.605 RECIPE INGREDIENTS INVOICE RECIPE EXTENSION RECIPE INGREDIENTSCOST UNIT COST UNIT RM CENT INVOICE RECIPE EXTENSION AMT UNIT AMTg UNITCucumber COST1 kg UNIT0.0020 1g UNIT RM 246 COST CENT 125 1.70 125 Cucumber 1.70 1.2 kg 0.0040 1g1g 1 kg 0.0020 246 137.6 g g Carrot 3.60 544 137.6 g g Carrot 3.60 1 kg kg 0.0130 1g1g 1.2 0.0040 544 16.7 Red chilly 10.00 218 16.7 g g Red chilly 10.00 1 0.0130 218 15.6 Green chilly 12.00 1 kg kg 0.0120 1g1g 187 15.6 g g Green chilly 12.00 1 kg kg 0.2400 1g1g 1 0.0120 187 200 Onion 2.20 488 200 g g Onion 2.20 600 g 0.0030 1g1g 1 kg 0.2400 488 1.25 Garlic 1.67 004 1.25 mlg Garlic 1.67 946ml g 0.0070 1ml 600 0.0030 1g 004 30 Vinegar 6.58 207 ml Vinegar 6.58 1 kg 946ml 0.0022 1g1ml 0.0070 207 1 30 tbsp Sugar 2.20 021 1 tbsp Salt Sugar 2.20 100 g 0.0012 1g1g 1 kg 0.0022 021 1 tsp 0.12 008 Salt 0.12 2 L g 0.0036 1ml 100 0.0012 1g 008 80 1 mltsp Oil 7.20 288 80 cmml Oil 7.20 502 L 0.0060 1g1ml 0.0036 288 Ginger 0.30 g 015 Ginger 0.30 50g g 0.0060 1g1g 50 0.0060 015 cmcm Turmeric 0.30 015 cm Buah keras Turmeric 0.30 35g 50g 0.0285 1g1g 0.0060 015 2 nos 1.00 143 2 nos Dry prawn Buah keras 1.00 3g35g 0.1667 1g1g 0.0285 143 3.8 g 0.50 633 3.8 nos g Dry 0.50 1 kg 3g 0.1667 633 1.25 Shallotprawn 2.00 0.0022 1g1g 003 1.25 pcs nos Iceberg lettuce Shallot 2.00 520 g 0.0062 1g1g 1 kg 0.0022 003 2.80 003 pcs Iceberg lettuce 2.80 520 g 0.0062 1g 003 TOTAL 3 023 TOTAL 3 023 Price per portion Price per portion = RM 3.023 = RM 3.023 5 5 = RM 0.6046 = RM 0.6046 = RM 0.605 = RM 0.605 = RM 0.605 x 0.45 = RM 0.605 x 0.45 0.3 0.3 = RM 0.9075 = RM 0.9075 = RM 0.908 = RM 0.908

Selling price Selling price

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NAME OF RECIPE : kurma Ayam REFERENCES : _________ NUMBER OF PORTION : 8 RECIPE AMT UNIT 5 tbs 1.2 kg 150 2 5 5 8 8 2 4 1 1 1 5 5 8 ml tbs nos nos nos cm nos tbs tbs tbs tbs nos nos nos INGREDIENTS Oil Chicken Fresh coconut milk Lime juice Onion Bunga lawang Bunga cengkih Kulit kayu manis Buah pelaga Serbuk rempah kurma Jintan manis Jintan putih Ketumbar Garlic Green chilly Shallot Salt Pepper

DATE : ________________ COST PER PORTION : RM11.856 INVOICE COST UNIT 5.90 2kg 7.00 1.2kg 1.70 250ml 1.00 2.20 0.50 0.90 1.50 1.00 0.60 0.50 0.50 0.50 1.60 2.40 0.30 0.10 0.10 60g 1kg 100g 100g 100g 40g 50g 30g 30g 20g 0.6kg 1kg 100g RECIPE COST 0.00295 0.00784 0.0068 0.0167 0.00244 0.005 0.009 0.015 0.025 0.012 0.0167 0.0167 0.025 0.0029 0.00267 0.003 0.10 0.10 EXTENSION UNIT g g ml g g g g g g g g g g g g g TOTAL 0 7 1 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 11 193 84 02 044 222 0125 0072 0945 125 374 106 106 16 0728 249 030 10 10 856

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Malay Style Fried Rice with Chicken Boxing Portions: 2 Ingredients: 90 g uncooked rice (cooks it and leaves it to cool, at least for 4 hours) 35 g fish cake (slice it into 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 stem 1 no egg tbs thin soy sauce (maggi) tbs thick soy sauce (maggi) 1 tbs oyster sauce tsp black pepper powder 2 tbs oil Ingredients (blended): 2 nos garlic 35 g onion 4 nos dried chilly (deseed, soak in water for hour) 3 g dried prawn 5 g dried anchovies (remove the head and stomach content) Garnishes: 5 g red chilly (sliced thinly) 4 g fried onion no lime Procedures: 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 powder 3) 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 10 g no 20 g chicken wings (split into two for each wing) flour egg breadcrumb

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Salt and white pepper powder to taste 2 cm aluminium foil 350 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 fry them until golden brown. Ingredients (white rice): 160 g rice 460 g water (to be used to for cooking) pc pandan leaf Procedures: 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

Cost Card:
No. Of portion: 2 Recipe AMT UNIT 1 tbs 3g 10 g 175 ml 90 g tbs tbs tsp 2 tbs no 2 pcs 20 g 35 g 35 g 35 g 35 g 2 pcs 25 g 1 nos 2 nos 35 g 4 (6g) nos 5g 5g 4g nos 2 cm Ingredients Oyster sauce Dried prawn Flour Oil Rice(uncooked) Thin soy sauce Thick soy sauce Black pepper powder Oil Lime Chicken wings Bread crumb Fish cake Fish ball Squid Long beans Chives Sawi Egg Garlic Onion Dried chilly Dried anchovies Red chili Fried onion Egg Aluminium foil Salt & pepper Invoice COST/UNIT RM 2.68/ 340g RM 0.50/ 3 g RM 1.45/ kg RM 7.20/ 2 kg RM 24.00/10kg RM 3.38/430ml RM 2.75/280ml RM 3.60/ 40g RM 7.20/ 2 kg RM 2.40/ 600g RM 5.20/ 500g RM 1.50/ 220g RM 3.18/ 200g RM 11.00/ kg RM 7.45/ kg RM 1.20/ 200g RM 1.67/ 600g RM 0.24/ nos RM 1.67/ 600g RM 2.20/ kg RM 1.00/ 100g RM 1.33/ 100g RM 10.48/ kg RM 2.00/ 200g RM 0.24/ nos Recipe COST/UNIT RM 0.136/ tbs RM 0.167/ g RM 0.001/ g RM 0.003/ ml RM 0.002/ g RM 0.118/ tbs RM 0.147/ tbs RM 0.288/ tsp RM 0.047/ tbs RM 0.04/ g RM 0.010 g RM 0.006/ g RM 0.016/ g RM 0.011/ g RM 0.007/ g RM 0.006 / g RM 0.003 / g RM 0.240 RM 0.003 RM 0.002 RM 0.010 RM 0.013 RM 0.011 RM 0.010 RM 0.240 TOTAL NUMBER OF PORTION: _____2________COST PER PORTION: RM 2.219 Cost per portion = RM2.219 Selling prize = RM2.219 x 0.45 0.3 =RM3.329 Extension (RM) RM 0.204 RM 0.501 RM 0.010 RM 0.525 RM 0.216 RM 0.059 RM 0.074 RM 0.144 RM 0.094 RM 0.001 RM 0.208 RM 0.216 RM 0.557 RM 0.385 RM 0.261 RM 0.006 RM 0.063 RM 0.240 RM 0.038 RM 0.077 RM 0.060 RM 0.067 RM 0.052 RM 0.040 RM 0.240 RM 0.100 RM 0.100 RM4.4438

34

35

Mee Hailam Portions: 6 Ingredients: 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 water 3 tbs chicken stock liquid (maggi) 9 nos garlic (crushed) 30 g onion (sliced thinly) 12 g young ginger (fine julienne) 3 no egg 240 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 oil 540 g chicken (debone and the bones should be used for the chicken stock) 6 tbs water 20 g corn flour Salt to taste Ingredients (chilly with soy sauce): 24 g red chilly (sliced thinly, blanched in water and refresh with icy cold water) 150ml thin soy sauce 51/2 tbs kicap pekat Procedures (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 36 (check the taste first). 8) Garnish with the sliced chives and serve with the red chilly.

N A M E O F R E C :IP E H ailamR E F E R E N C: E M ee D A T E 2 1 D is 2 00 N U M B E R F P O R T IO: N : 4 O 2 R E C IP E AM T U N IT 20 0 g 12 0 g 80 g 1 tbs 3 30 4 1 50 5 50 3.5 8 50 5 no g g no g g ml g g ml g salt IN G R E D IE N T S IN V O IC E CO ST m ee ku n in g $ 0 .8 0 ch icken $ 8 .7 3 saw i $ 1 .7 0 5 C hicen sto ck $ 18 .40 liq uid (m ag gi) garlic $ 2 .0 0 O nion $ 2 .4 4 Y ou n g gin ge r $ 2 .1 9 Egg $ 0 .2 5 carrot $ 1 .0 5 R ed chlly i $ 1 3 .04 o il $ 1 3.30 co rnflou r $ 1 .7 0 R ed chilly $ 1 3.04 T h in so ysau ce $ 2 .7 5 ch iv es $ 1 4.28 $ 0 .1 0

C O S T P E R P O R T IO N 37 : $ 2.09 E X T E N S IO N 0 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 320 0 47 50 27 69 23 52 05 28 08 13 03 13 28 60 43 75 08 50 09 10 01 1 9 13 6 0 49 1 1 11 2 4 10

R E C IP E U N IT C O S T U N IT 500 g $ 0 .0 16 g 0 7 1 0 g $ 0.0 1 2 3 g 5 1 0 g $ 0 .0 0 5 g 3 1 2 00 $0 .0 1 3 m l 5 ml 4 8 0 g $0 .0 42 g 0 9 0 0 g $0 .0 27 g 0 2 8 0 g $0 .0 0 8 g 8 1 n o $0 .2 5 g 1 2 0g $0 .0 0 88 g 7 6 7g $0 .0 1 7 g 5 0 00g $0 .0 0 27 g 5 0 0g $0 .0 0 34 g 7 6 7g $0 .0 0 17 g 2 8 0m l $0 .0 0 98 g 6 3 5g $0 .0 0 22 g

T O T A L 4.18 7 4

37

38

Nasi Lemak Istimewa with Ayam Masak Merah Portion: 8 Ingredients (Rice cooked in coconut milk (nasi lemak)): 800 g 300 ml 2 inches 8 pieces Salt to taste Procedures: 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 4 nos 8 nos 1 no 6 nos 1 inch 1 inch 15 nos 3 nos 1 no 3 nos 2 piece 160 ml cinnamon sticks (kulit kayu manis)- about 2 inches in length star anise (bunga lawang) cloves (bunga cengkih) chicken (medium size) lemon grass (serai) ginger (halia) galangal (lengkuas ) dried chillies (cili kering) nutmeg (buah keras) onion shallot pandan leaves tomato sauce (Maggi) 39 rice (quality; maximum 5% crushed rice) fresh coconut milk (put it aside and let it settle until 2 layers is formed, only take the thick layer) ginger pandan leaves

160 ml 2 nos 0.5 g 200 ml 20 g Salt to taste Procedures:

chilly sauce (Maggi) tomato (medium size) - turn into tomato concassee powdered tumeric oil (for menumis) gula melaka

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 oil 4/3 tbs mustard seed (biji sawi) 4/3 tsp tumeric powder (serbuk kunyit) 2/3 cup vinegar 8 tbs sugar 2/3 inch ginger (crushed a bit) 6 tbs oil 4 pcs iceberg lettuce ( pcs for 1 portion) Ingredient and procedure (garnish): Place iceberg lettuce on the bottom of acar rampai Procedures: 1) Place the oil, onion, garlic and ginger into a saut pan. 40

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 24 g groundnuts (minyak 30ml) ikan bilis (minyak 100ml)

Procedures: Fry the ground nuts with oil in room temperature, not the heated oil for avoiding it become easily burnt. 41

NAME OF RECIPE DATE

: :

Nasi Lemak Istimewa bersama Ayam Masak Merah January, 2005 PORTION: 1 COST PER PORTION : RM3.630

( a ) Bahan ramuan untuk nasi lemak RECIPE AMT UNIT 100 g 37 1 20 ml pucuk inci g INGREDIENTS Beras Santan Daun pandan halia garam INVOICE COST RM19.50 RM1.00 RM0.50 RM4.00 RM0.12 UNIT 5kg 225ml 20 pucuk 1000g 100g RECIPE COST RM0.0039 RM0.004 RM0.025 RM0.004 RM0.0012 EXTENSION UNIT g ml pucuk inci g TOTAL ( b) Bahan ramuan untuk ayam masak merah RECIPE AMT UNIT 10 g 4 no 8 3 15 1 3 2 160 160 250 1 6 1 1 200 0.5 30 20 no no no no no pucuk ml ml g ekor pucuk g g ml g g g INGREDIENTS Kulit kayu manis Bunga lawang Bunga cengkih Buah keras Cili kering Bawang besar Bawang merah Daun pandan Tomato sos Cili sos Tomato Ayam ( saiz sederhana) Batang serai halia lengkuas minyak Serbuk kunyit Garam Gula Melaka INVOICE COST RM1.50 RM1.00 RM0.009 RM1.00 RM1.00 RM 2.20 RM 2.00 RM0.50 RM2.00 RM2.00 RM2.30 RM10.00 RM1.00 RM4.00 RM2.50 RM0.039 RM3.50 RM0.12 RM0.417 RECIPE COST RM0.015 RM0.040 RM0.0009 RM0.100 RM0.010 RM 0.240 RM0.002 RM0.025 RM0.006 RM0.006 RM0.0038 RM10.60 RM0.167 RM0.004 RM0.003 RM0.0026 RM0.0035 RM0.0012 RM0.0104 EXTENSION UNIT g no no no no no g pucuk g g g kg pucuk g g ml g g g TOTAL COST PER PORTION RM0.150 RM0.160 RM0.008 RM0.300 RM0.150 RM0.240 RM0.200 RM0.050 RM0.960 RM0.960 RM0.950 RM10.60 RM1.002 RM0.004 RM0.003 RM0.520 RM0.002 RM0.040 RM0.208 RM16.507 RM0.390 RM0.148 RM0.025 RM0.001 RM0.024 RM0.588

UNIT 100g 25g g 10 no 100g 1kg kg 20 pucuk 325g 325g 600g kg 6 pucuk 1000g 1000g 15ml 1000g 100g 40 g

42 RM2.064

43

( C) Bahan ramuan untuk acar rampai RECIPE AMT 33 33 2 1/6 28 5/6 0.3 2/3 1/6 1/6 UNIT g g no no ml Tbs g tbs tbs tbs INGREDIENTS cucumber Carrot Garlic Onion Vinegar Sugar Ginger oil Sesame seed Mustard seed INVOICE COST RM0.15 RM0.35 RM0.27 RM2.20 RM1.20 RM1.25 RM4.00 RM7.20 RM0.80 RM0.80 UNIT 100g 100g 100g 1kg Bottle Pack 1000g bottle 100g 100g RECIPE COST RM0.0016 RM0.0042 RM0.010 RM0.240 RM0.021 RM0.035 RM0.004 RM0.039 RM0.008 RM0.008 UNIT g g No No 5ml 1 tbsp g 1 tbsp g g TOTAL (D) Bahan ramuan untuk makanan iringan dan hiasan nasi lemak RECIPE AMT UNIT 12 g 12 g 1 80 Pcs(17.5g) ml INGREDIENTS Kacang jawa Ikan bilis Iceberg lettuce minyak INVOICE COST RM2.00 RM2.19 RM1.35 RM7.20 RECIPE COST RM0.004 RM0.015 RM0.068 RM0.039 EXTENSION UNIT g g pcs 15 ml TOTAL Food cost per portion Desired food cost RM3.630 = RM12.10 0.30 RM12.10 0.45 = RM5.445 = selling price RM0.048 RM0.180 RM0.068 RM0.208 RM0.504 EXTENSION RM0.053 RM0.139 RM0.020 RM0.040 RM0.126 RM0.029 RM0.001 RM0.026 RM0.020 RM0.020 RM0.474

UNIT 500g 146g 350g 2kg

44

ROASTED CHICKEN RICE Portion: 8 RICE Ingredients: 700g 1050ml 2tbs 20g 2 2 pieces 66g 48g 32g

Uncooked rice Water Concentrated Chicken Stock Ginger Chicken legs Pandan Leaf Butter Onion Garlic

Procedure: 1. Add in all ingredients into a sauce pot except garlic, onion and butter. 2. Melted the butter in a saut 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 Soup Ingredients: 3 liter Water 750g Chicken Bone (cut into size 5x4cm) 5 nos Garlic (chop finely with food processor) 50g Onion (chop finely with food processor) 10g Soup leaf 1 tbs Butter Procedure: 1. Heat up a saut 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 Chicken Ingredients: 1 Chicken (1.3kg) 1/3 tbs Salt 1 tbs Pepper 1/2tbs Thick soy sauce

45

1 tbs 2 drops 4 tbs

Light soy sauce Red colouring Butter

Ingredients A 60g Onion 30g Celery 30g Carrot Sauce: 800ml Water 3 tbs Concentrated Chicken Stock 50g Corn Flour 50ml Cold water or Stock Salt and pepper to taste. Procedures 1. 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 325F (165C) 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 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 onethird. 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

Chilly Sauce Chilly Sauce Ingredients: Ingredients: 80g 80g Red chilly chilly Red 40g 40g Tomato pastepaste Tomato 32g 32g Ginger Ginger 24g 24g Garlic Garlic cup cup Vinegar Vinegar 1tbs 1tbs Sugar Sugar cup cup Chilly sauce Chilly sauce cup cup Tomato sauce Tomato sauce Salt to taste taste Salt to Procedure: Procedure: 1. Blended all ingredients with food processor until finely. 1. Blended all ingredients with food processor until finely. Garnishing Garnishing 1 nos nos Red chilly chillyjulienne) 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 lettuce 10g 10g SoupSoup leaves leaves

48

No.

Food Items

Brand Name

A.P.in terms of unit or weight or volume per package 10kg

A.P.%

E.P in terms of unit or weight or volume per package 10kg

E.P.%

A.P. cost Per unit (RM/g)

E.P. cost Per unit

Conversion of unit cost (E.P. form)

Beras

100%

100%

RM23.80

RM23.80

Daun pandan

500g

100%

500g

100%

RM1.50

RM1.50

Butter

Farm Cow

250g

100%

250g

100%

RM2.10

RM2.10

halia

350g

100%

350g

100%

RM1.75

RM1.75

Bawang putih

600g

100%

540g

90%

RM1.60

RM1.78

onion

1kg

100%

900g

90%

RM2.20

RM2.44

garam

100g

100%

100g

100%

RM0.12

RM0.12

Celery

1000g

100%

900g

90%

RM6.00

RM6.66

Carrots

800g

100%

664g

83%

RM2.50

RM3.01

10

Ayam

1000g

100%

892.3g

89.23%

RM5.00

RM5.60

11

L&P Sauce

150ml

100%

150ml

100%

RM6.78

RM6.78

12

Pepper

100g

100%

100g

100%

RM3.05

RM3.05

13

Cili merah

1kg

100%

800g

80%

RM10.00

RM12.50

14

Tomato paste Cuka

400g

100%

400g

100%

RM2.75

RM2.75

15

280ml

100%

280ml

100%

RM0.40

RM0.40

16

Gula

500g

100%

500g

100%

RM1.25

RM1.25

17

Sos cili

Maggi

340g

100%

340g

100%

RM1.69

RM1.69

700g =RM23.80x700g 10000g =RM1.666 1g =RM1.50 x1g 500g =RM0.03 1tbs=13.7g 81/2tbs=116.45g =RM2.10x116.45g 250g =RM0.978 52g =RM1.75 x52g 350g =RM0.26 52g =RM1.78 x52g 600g =RM0.15 112g =RM2.44x112g 1000g =RM0.273 1 1/2tsp=3.15g =RM0.12x3.15g 100g =RM0.003 30g =RM6.66x30g 1000g =RM0.20 30g =RM3.01 x30g 800g =RM0.112 1.3kg =RM5.60x1.3kg 1kg =RM7.284 1 1/2tbs =RM6.78x3.15g 150 =RM0.142 1 tbs =RM3.05x2.1g 100 =RM0.064 90g =RM12.5x90g 1000 =RM1.125 40g =RM2.75x40g 400g =RM0.276 cup=125ml =RM0.40x125 280 =RM0.175 1 tbs=13.7g =RM1.25x13.7 500 =RM0.034 cup=62.5g 49 =RM1.69x62.5 340 =RM0.306

18

Sos tomato

Maggi

475g

100%

475g

100%

RM1.98

RM1.98

cup=62.5g =RM1.98x62.5 475 =RM0.263 10g =RM11.718x10 1000 =RM0.117 67g =RM2.421x67 600 =RM0.270 90g =RM2.125x90 1000 =RM0.191 50g =RM3.11x50 520 =RM0.30 20g =RM13.88x20 1000 =RM0.276 50g =RM1.20x50 400 =RM0.15 6 tbs=82.2g =RM18.40x82.2 1200 =RM1.257

19

Daun bawang

1kg

100%

800g

80%

RM9.375

RM11.718

20

Tomato

600g

100%

570g

95%

RM2.30

RM2.421

21

Timun

1kg

100%

800g

80%

RM1.70

RM2.125

22

Iceberg lettuce Daun sup

520g

100%

468g

90%

RM2.80

RM3.11

23

1kg

100%

900g

90%

RM12.50

RM13.88

24

Corn flour

400g

100%

400g

100%

RM1.20

RM1.20

25

Concentrated chicken stock

Maggi

1.2kg

100%

1.2kg

100%

RM18.40

RM18.40

8 portion= RM16.867 1 portion= RM2.108

50

RECIPE INGREDIENTS AMT UNIT 700 g Beras 1 g Daun pandan 8 Tbs Butter 52 g Halia 52 g Bawang putih 112 g Onion 1 Tbs Garam 30 G Celery 30 g Carrots 1.3 Kg Ayam 1 Tbs L&p sauce 1 Tbs Pepper 90 g Cili merah 40 g Tomato paste Cup Cuka 1 Tbs Gula Cup Magi sos cili Cup Magi sos tomato 10 g Daun bawang 67 g Tomato 90 g Timun 1915 g Iceberg lettuce 0 20 g Daun sup 50 g Corn flour Concentrated 6 Tbs chicken stock TOT AL 16. 867

INVOICE COST 23.80 1.50 2.10 1.75 1.60 2.20 0.12 6.00 2.50 5.00 6.78 3.05 10.00 2.75 0.40 1.25 1.69 1.98 9.375 2.30 1.70 2.80 12.50 1.20 18.40

UNIT 10kg 500g 250g 350g 600g 1kg 100g 1kg 800g 1kg 150ml 100g 1kg 400g 280ml 500g 340g 475g 1kg 600g 1kg 520g 1kg 400g 1.2kg

RECIPE COST 0.0024 0.0030 0.0084 0.0050 0.0029 0.0022 0.0012 0.0066 0.0037 0.0056 0.0452 0.0305 0.0125 0.0069 0.0014 0.0025 0.0049 0.0042 0.0117 0.0164 0.0021 0.0060 0.0138 0.0030 0.0153

UNIT g g g g g g g g g g ml g g g ml g g g g g g g g g g

EXTENSION RM CENTS 1. 666 0. 030 0. 978 0. 260 0. 154 0. 273 0. 003 0. 200 0. 112 7. 284 0. 142 0. 064 1. 125 0. 276 0. 175 0. 034 0. 306 0. 263 0. 117 0. 270 0. 0. 0. 0. 1. 300 276 150 257

NAME OF RECIPE: NASI AYAM DATE: __1/2/2005______________ NUMBER OF PORTION: _____8________COST PER PORTION: RM 2.108 Cost per portion = RM2.108

51

52

Seafood Fried Kuay Teow Portions: 2 Ingredients: 240 g 35 g 35 g 35 g 35 g 2 pcs 25 g 1 no tbs tbs 1 tbs tsp 2 tbs kuey teow (loosen in up before stir frying) fish cake (slice it into cm thickness) fish ball (cut it into two) squid (cut into 2 x 2 cm) taugeh chives (cut into 1 inch length) sawi (cut into 3 cm length) egg thin soy sauce (maggi) thick soy sauce (maggi) oyster sauce black pepper powder oil

Ingredients (blend): 2 nos 35 g 4 nos 3g 5g garlic onion dried chilly (deseed, soak in water for hour) dried prawn dried anchovies (remove the head and stomach content)

Ingredients (garnish): 5g red chilly (sliced thinly) 4g fried onion no lime Procedures: 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 powder 3) 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 50 ml 20 ml tsp green chilly (sliced thinly, blanched in water and refresh with icy cold water) vinegar water 53 salt

Mix entire ingredient at least 2 hours before the service period.

Cost card Name of recipe: Seafood fried kuey teow No. Of portion: 1 Recipe AMT UNIT 120 g 17.5 g 17.5 g 17.5 g 17.5 g 1 pcs 12.5 g no tbs tbs 1 tbs tsp 1 tbs 1 no 17.5 g 2 no 1.5 g 2.5 g 2.5 g 2g no 4g 25 ml Ingredients Kuey teow Fish cake Fish ball Squid Taugeh Chives Sawi Egg Soy sauce Thick soy sauce Oyster sauce Black pepper powder Oil Garlic Onion Dried chilly Dried prawn Dried anchovy Red chilly Fried onion Lime Green chilly Vinegar Salt Invoice COST UNIT RM 0.80/ 500g RM 1.50/ 220g RM 3.18/ 200g RM 11.00/ kg RM 0.60/ 500g RM 1.20/ 200g RM 1.50/ 600g RM 0.24/ no RM 3.38/430ml RM 3.38/430ml RM 3.38/ 500g RM 3.60/ 40g RM 12.60/5 kg RM 1.60/ 600g RM 2.00/ kg RM 1.33/ 100g RM 2.00/ 41g RM1.33/ 100g RM 3.00/ 250g RM 2.00/ 200g RM 2.40/600g RM 1.50/ RM RM Recipe COST/UNIT RM0.0016/g RM0.0068/g RM0.0159/g RM0.0110/g RM0.0012/g RM0.0060/g RM0.0025/g RM0.2400/g RM0.0079/ml RM0.0079/ml RM0.0068/g RM0.090/g RM0.0025/g RM0.0027/g RM0.0010/g RM0.0133/g RM0.0005/g RM0.0133/g RM0.0120/g RM0.0010/g RM0.0040/g RM0.0050/g RM0.0070/ml Total Extension (RM) 0.192 0.119 0.278 0.256 0.021 0.014 0.038 0.120 0.059 0.059 0.088 0.036 0.033 0.001 0.039 0.033 0.073 0.033 0.033 0.020 0.042 0.020 0.174 0.100 1.881

54

55

Sizzling Seafood with Yee Mee Portions: 2 Ingredients: 2 nos 1000 ml cube 1 no 2 nos 30 g 1 tbs 4g tbs 80 g 50 g 40 g 2 nos 4 nos no tsp 50 ml 2 tbs 3.5 g Salt to taste yee mee (blanch just for a while) water ikan bilis kiub (maggi) egg garlic (crushed) onion (sliced thinly) thick soy sauce (maggi) young ginger (fine julienne) oyster sauce sawi (wash and cut into 3 cm length) carrots (wash and slice thinly 3 mm thick) squid (cut into 2 x 2 cm) prawn (medium size remove the skin and head, save it for the stock) fish balls (cut into two) fresh white tofu (cut into two large cubes) white pepper powder oil (for stir frying) water corn flour

Ingredients (chilly with soy sauce): 8g red chilly (sliced thinly, blanched in water and refresh with icy cold water) 50 ml thin soy sauce Procedures (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 by heating 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 and stir until the mixture thickens. 9) Adjust the taste with salt and pepper. 10) Keep warm in bain marie. 56

COST CARD: 1 portion

Recipe Amt Unit 70 2.5 4 15 7.5 2 3.25 40 25 20 11 20 6.5 20.15 1.75 4 25 2.5 g g biji g g ml g g g g g g g g g g g ml g Ingredients Invoice Cost Unit (RM) 2.15 1.78 0.24 1.05 2.44 2.75 1.80 2.68 3.60 0.391 1.467 2.583 3.18 4.50 6.20 1.30 13.04 3.45 11.85 350 g 80 g 1 biji 500 g 1 kg 280 ml 300 g 340 g 1 kg 100 g 100 g 100 g 200 g 130 g 2 kg 400 g 1 kg 430 ml 1 kg Recipe Cost Unit (RM) 0.006 0.022 0.240 0.002 0.002 0.009 0.006 0.008 0.004 0.004 0.015 0.026 0.016 0.035 0.003 0.003 0.013 0.008 0.012 1g 1g 1 biji 1g 1 ml 1g 1g 1g 1g 1g 1g 1g 1g 1g 1g 1g 1g 1 ml 1g TOTAL Extension RM sen 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2 420 056 120 008 030 068 012 013 160 100 300 286 320 228 060 005 052 200 030 468

Yee Mee Kiub ikan bilis Maggi Egg (grade A) Garlic Onion Thick soy sauce (Maggi) Young ginger Oyster sauce (Maggi) Spinach Carrots Squid Prawn (medium size) Fish balls Fresh white tofu Oil (Cap Buruh) Cornflour Red chili (w/o seed) Thin soy sauce Chives

57

58

Sweet and Sour Chicken Portions: Ingredient (chicken): 220g chicken ( debone,remove skin,cut into 2x2 cm ) 300ml oil ( A ) 45g corn flour no egg salt and pepper to taste 1/6 tsp black pepper powder Ingredient (vegetable): 4 nos pineapple cubes ( 1 nos cut into half ) 2 tbsp pineapple syrup 40g 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 needed Ingredient (sauces): 2 tbsp 3 nos no 1 tbsp 1 tsp 2 tbsp 3 tbsp 170ml 1 tbsp 1 tbsp oil ( B ) garlic ( finely chopped ) onion ( cut into 6 wedges ) tomato puree vinegar tomato sauce ( Maggie ) chili sauce ( Maggie ) chicken stock ( already dilute ) sugar plum sauce

Ingredients (garnish (1 portion)): 6cm 1cm Spring onion Red chili

Procedures: 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. 59 3) Add in sugar and continue to stir. 4) Put it aside until order receives.

NAME OF RECIPE Sweet & Sour Chicken RECIPE AMT 200 330 55 Not applicable Not applicable 1/6 4 40 40 3 2 1 1 2 3 5 1 6 Not applicable 200 INGREDIENTS UNIT g ml g no Chicken debone Oil Corn flour Egg Salt Pepper Tsp Cubes g g no no Tbs Tsp Tbs Tbs Tsp Tbs cm g Black pepper Pineapple cubes Cucumber Green pepper Garlic Onion Tomato puree Vinegar Tomato sauce Chili sauce Chicken stock Sugar Spring onion Chili Rice (uncooked) 2.70 2.58 2.80 0.93 0.434 1.30 1.30 1.40 2.30 18.40 1.40 9.38 10.00 23.80 INVOICE COST 5.53 12.80 1.30 0.28

NUMBER OF PORTION 2 UNIT 651g 5kg 400g Per one RECIPE COST 0.0085 0.0026 0.0033 0.14 EXTENSION UNIT g ml g no 1.70 0.858 0.18 0.14 0.10 0.10 50 g 33 cubes 172 g 186 g 4 no 100 g 340 ml 325 g 500 g 1.2 liter 1.4 kg 1 kg 1 kg 10 kg 0.054 0.078 0.016 0.005 0.11 0.013 0.0023 0.0043 0.0046 0.015 0.0014 0.00938 0.01 0.00238 Tsp Cubes g g no no Tbs Tsp Tbs Tbs Tsp Tbs cm kg g 0.10 0.312 0.64 0.20 0.10 0.220 0.165 0.0058 0.129 0.207 0.075 0.021 0.10 0.10 0.476

tbs

Plum sauce

2.28

250 ml

0.1368 TOTAL

tbs

0.1368 5.8276

Restorant cost 2 portion Rm5.8276 x 0.45/0.3 = 9.0984

Restorant cost 1 portion= Rm9.0984/2 = RM4.5492 ~ RM4.60

60

61

Chicken Chop Portions: 2 Equipment: Food tong, colander, parchment paper, deep-fat fryer Ingredients: 360 g 400 ml chicken without bone- (thigh-and-drumstick areas) oil

60 g breadcrumb (Campur 1/3 bread crumb biasa dan 2/3 breadcrumb mahal) 62.5 g flour 1 no egg (mixed with cup water and stirred) Salt and pepper to taste Procedures (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-glace 60 g canned button mushroom (thinly sliced) 15 g butter 20 ml dairy whip cream Salt and white pepper to taste Procedures (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 (Sauted 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 butter 20 g granulated sugar 2 nos garlic (chopped) Salt and white pepper to taste 1L water 62

Procedures (sauted 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 and white pepper. 4) Saute the carrots and season them with the granulated sugar. *The carrots should be blanched using the cold water blanching-technique (this is because carrots are considered as root vegetable) Ingredients (Baked Jacketed Potatoes): 2 nos potatoes (large size=130g/sebiji) 1 tsp butter Salt and white pepper powder to taste 6 cm aluminum foil Ingredients (garnish): 1 pc chive (sliced thinly)

Ingredients (Stir together until thickens (Baked Jacketed Potatoes)). 40 ml whip cream (dairy cream) 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 (180C) for 50 to 60 minutes. 5) To serve, garnish with the chives.

63

Cost card Name of recipe: Chicken chop No. Of portion: 2 Recipe AMT UNIT 332 g 200 ml 60 g 80 g 1g 2 no 18.g 32 g 60 ml no 350 g 60 g 70 g 70 g 70 g 30 g 20 g 7.36 g Ingredients Chicken thigh and drumstick Oil Bread crumb Flour Egg Potatoes Butter Chives Whip cream Lime Demi-glace Canned button mushroom Carrots French beans Cauliflower Clarified butter Granulated Sugar Garlic Salt Pepper Aluminium foil Invoice COST UNIT RM 5.00 /kg RM 12.60/5liter RM 5.00/ 500g RM 1.45/ kg RM 0.25/ no RM 2.20/ kg RM 2.10/ kg RM 9.375/250g RM 10.80/ liter RM 1.12 / 7 no RM 16.92/150g RM 2.80/ 210g RM 1.00/ 160g RM 6.40/ 800g RM 4.50/ 700g RM 2.10/ 250g RM 1.50 / kg RM 1.60/ 600g Recipe COST UNIT RM 0.005/ g RM 0.003/ ml RM 0.01/ g RM 0.001/ g RM 0.250/ g RM 0.002/ no RM 0.008/ g RM 0.012/ g RM 0.011/ ml RM 0.16/ no RM 2.538/ g RM 0.013/ g RM 0.006/ g RM 0.008/ g RM 0.006/ g RM 0.008/ g RM 0.002 / g RM 0.003 / g Extension RM 1.66 RM 0.600 RM 0.600 RM 0.080 RM 0.250 RM 0.004 RM 0.145 RM 0.384 RM 0.660 RM 0.080 RM 0.888 RM 0.80 RM 0.42 RM 0.56 RM 0.42 RM 0.24 RM 0.04 RM 0.022 RM 0.100 RM 0.100 RM 0.200 RM 8.253

64

Total

65

Pepper Steak with Black Pepper Sauce Portions: 2 Ingredients: 2 1 tbs 45 ml 120 ml 250 ml 20 g Salt to taste Method:. 1) Spread the crushed peppercorns in a hotel pan and press the steaks into them, lightly coating each side. 2) Saut 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) sirloin steaks (or strip steaks) black peppercorn (crushed only during mise-en-place) clarified butter (A) dairy whip cream demi- glace butter (B)

66

NAME OF RECIPE: Pepper Steak with Black Pepper Sauce DATE : 21 Dis 2004 NUMBER OF PORTION : 2 RECIPE AMT 584 13.095 141 120 37.5 20 6.6 INGREDIENTS UNIT g g g ml g g g Sirloin steak Black peppercorn Butter (clarified butter) Whip cream Brown stock powder (demi glaze) Butter Salt INVOICE COST $ 14.40 $ 1.00 $ 2.30 $ 10.80 $ 25.38 $ 2.30 $ 0.12

REFERENCE : COST PER PORTION : $ 5.33 RECIPE COST $ 0.0144 $ 0.01 $ 0.0092 $0.0108 $0.0169 $0.0092 $0.0012 EXTENSION UNIT g g g ml g g g 8 0 1 1 0 0 0 41 13 30 30 63 18 01

UNIT 1000g 85 g 250 g 1000 ml 1500 g 250 g 100 g

TOTAL 10

66

67

68

Spaghetti Bolognaise Portions: 2 Ingredients: 105g spaghetti (boiled until al dante) Ingredients (meat sauce): 200 g ground beef 50 g tomato paste 40 g onion (chopped using food processor) 20 g celery (chopped using food processor) 20 g carrots (chopped using food processor) 60 ml demi- glace 1/3 pc bay leaf 1/3 tsp dried coriander leaves 1/3 tsp Italian spices 40 ml tomato soup (Campbells brand) tbs butter Salt and white pepper powder to taste Ingredients (garnish): 20 g 3g 3g 4g cheddar cheese (grated) Parmesan cheese (grated) fresh parsley breadcrumb

Ingredients for the bread stick (made from the white pan bread dough): Yield: 80 g dough (enough for 2 garlic bread sticks) 13.52 g 1.4 g 22.4 g 0.56 g 0.8 g 1.04 g 0.8 g 5g 3g Water (icy cold) weight together with ice cubes Instant yeast Bread flour Salt Sugar nonfat milk powder Shortening garlic (chopped fine) butter (melted and brushed to the bread) 69

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 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) Dont wait until the dough becomes smooth, add the fat to the dough and mix it until elastic. Ferment for 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 360F (180C) 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 1 pcs 25 g 10 g 10 g 10 g iceberg lettuce (A) (rinse in water for a while, shred it into bite size, toast under the fan, and cover) iceberg lettuce (B) (rinse in water for a while, toast under the fan, and cover) cucumbers (sliced thinly) French beans (cut into 4 cm length and blanched) celery (julienne) scallions or spring onion (cut into 4 cm length) 70

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 mayonnaise tbs chilly sauce (maggi) tbs tomato sauce (maggi) Salt and pepper to taste Procedures: Mix everything well and chill.

71

No. of portion: 2 RECIPE AMT 105 200 50 40 20 20 60 1/3 1/3 1/3 40 20 3 3 4 1.4 22.4 0.56 0.80 1.04 0.80 5 3 55 1 25 10 10 10 10 56 2 UNT g g g g g g ml pc tsp tsp ml tbs g g g g g g g g g g g g g g g g g g g g tbs tbs tbs

INGREDIENT Spaghetti Ground beef Tomato paste Onion Celery Carrot Demi-glace Bay leaf Dried corriander leaf Italian spices Tomato soup (Campbell) Butter Salt Pepper Cheddar cheese Parmesan cheese Fresh parsley Breadcrumb Instant yeast Bread flour Salt Sugar Non-fat milk powder shortening Garlic Butter Iceberg lettuce Iceberg lettuce Cucumber French beans Celery Spring onion Carrot Tomato Mayonnaise Chili sauce Tomato sauce Salt White pepper

INVOICE COST RM 3.50 RM 3.28 RM 2.75 RM 2.00 RM 6.00 RM 3.60 RM 25.38 RM 6.58 RM 7.28 RM 7.28 RM 3.28 RM 2.30 RM 5.78 RM 8.90 RM 0.20 RM 5.20 RM 0.50 RM 1.45 RM 0.12 RM 1.25 RM 14.30 RM 5.00 RM 1.60 RM 2.30 RM 2.80 RM 2.80 RM 1.00 RM 6.40 RM 6.00 RM 1.20 RM 2.50 RM 2.30 RM 2.90 RM 1.6 RM 1.98 UNIT 500g 400g 400g 1kg 1kg 1.2kg 1.5kg 52g 10g 10g 310ml 250g 250g 125g 10g 500g 11g 1kg 100g 500g 2.5kg 1kg 0.6kg 250g 520g 520g 0.65kg 0.8kg 1kg 0.2kg 0.8kg 0.6kg 225ml 340g 475g

RECIPE COST RM 0.735 RM 1.64 RM 0.344 RM 0.083 RM 0.131 RM 0.079 RM 0.152 RM 0.001 RM 0.073 RM 0.073 RM 0.423 RM 0.035 RM 0.10 RM 0.10 RM 0.462 RM 0.214 RM 0.060 RM 0.042 RM 0.064 RM 0.032 RM 0.001 RM 0.002 RM 0.006 RM 0.004 RM 0.017 RM 0.028 RM 0.341 RM 0.031 RM 0.051 RM 0.093 RM 0.65 RM 0.075 RM 0.039 RM 0.226 RM 1.91 RM 0.96 RM 0.96 RM 0.10 RM 0.10 UNT g g g g g g ml pc tsp tsp ml tbs g g g g g g g g g g g g g g g g g g g g tbs tbs tbs Total

EXTENSIO N RM 0.735 RM 1.64 RM 0.344 RM 0.083 RM 0.131 RM 0.079 RM 0.152 RM 0.001 RM 0.073 RM 0.073 RM 0.423 RM 0.035 RM 0.10 RM 0.10 RM 0.462 RM 0.214 RM 0.060 RM 0.042 RM 0.064 RM 0.032 RM 0.001 RM 0.002 RM 0.006 RM 0.004 RM 0.017 RM 0.028 RM 0.341 RM 0.031 RM 0.051 RM 0.093 RM 0.65 RM 0.075 RM 0.039 RM 0.226 RM 1.91 RM 0.96 RM 0.96 RM 0.10 RM 0.10 RM 6.452

72

73

Stuffed Chicken Breast with Spinach Portions: 2 Ingredients: 135 g spinach (blanched, refreshed and drained) 30 g cream cheese 5 g breadcrumb no egg white (beaten lightly) Salt and white pepper to taste 2 nos chicken breast large size- (remove the skin) 10.5ml clarified butter 22.5ml whip cream Procedures: 1) Squeeze the spinach tightly to remove as much water as possible, and then chop it fine. 2) To make the stuffing, combine the cream cheese, egg whites, breadcrumb, whip cream and spinach in a mixing bowl, season to taste with salt. 3) Place the chicken breasts on a cutting board, skin side down. Using a boning knife, carefully make a pocket that runs the length of each breast. 4) Put the stuffing in a pastry bag and pipe the stuffing into each pocket. Do not overfill the chicken breasts because the stuffing expands as it cooks. 5) Saut the chicken in the clarified butter until well brown. Transfer the chicken to a sheet pan and roast in an oven at 180C for 10 to 12 minutes. 6) Once fully cook, remove from the oven rest for 5 minutes before slicing it into 2 cm thick. Ingredients (mushroom sauce (Yield: 250 ml)): 350 ml demi-glace 60 g canned button mushroom (thinly sliced) 15 g butter 20 ml whip cream Salt and white pepper to taste Procedures: 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.

74

Ingredients (Sauteed 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 butter 20 g granulated sugar 2 nos garlic (chopped) Salt and white pepper to taste 1L water Procedures: 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 and white pepper. 4) Saute the carrots and season them with the granulated sugar. *The carrots should be blanched using the cold water blanching-technique (this is because carrots are considered as root vegetable) Ingredients (Baked Jacketed Potatoes): 2 nos potatoes (large size) 1 tsp butter Salt and white pepper powder to taste 6 cm aluminum foil Ingredients (garnish): 1 pc chive (sliced thinly) Ingredients (stir together until thickens): 40 ml no Procedures: 1) 2) 3) 4) 5) Scrub and clean the potatoes well under running water. Rub the potatoes with the butter, salt and white pepper. Wrap well with the aluminium foil. Bake inside an oven (180C) for 50 to 60 minutes. To serve, garnish with the chives. whip cream (dairy cream) lime (squeeze the juice)

75

Name of Recipe: Stuffed chicken breast No. of portion: 2 RECIPE AMT UNT 30 g 2 nos 7 g 22.5 ml 14 ml 0.56 g 135 g INGREDIENT Cream cheese Chicken breast Bread crumb Whip cream Clarified butter Egg white Spinach Salt Pepper Baked jacketed potato Sauteed vegie Mushroom sauce INVOICE COST UNIT RM 6.50 250g RM 8.73 710g RM 6.00 1kg RM 10.80 1l RM 2.10 250g RM 0.24 1no RM 3.47 0.75kg RECIPE COST UNT RM 0.026 1g RM 1.20 1 no RM 6.00 1g RM 0.011 1 ml RM 0.008 1g RM 0.009 1g RM 0.005 1g RM 0.10 RM 0.10 EXTENSION RM 0.780 RM 2.400 RM 0.006 RM 0.248 RM 0.098 RM 0.005 RM 0.675 RM 0.100 RM 0.100 RM 1.203 RM 1.50 RM 2.066 RM 4.769

76

Total

77

78

Banana Split Portions: 2 Ingredients: 1 medium scoop 1 medium scoop 1 medium scoop 2 nos 2 pcs 3 pcs Method: 1) Scoop the ice cream and arrange them on an ice cream dish. 2) Garnish with the Dutch biscuits and mint leaves. 79 vanilla ice cream chocolate ice cream strawberry ice cream medium size bananas (each is cut into two pieces lengthwise) Dutch biscuit mint leaves (for garnishing)

Cost Card:
Recipe : Banana Split Portion : 1 Amt 3 2 2 3 Recipe Unit Medium Scoop nos pcs pcs Ingridient Icecream Banana Dutch Biscuit Mint Leaves Invoice RM Unit 5.990 2 Kg 4.000 2.400 1.000 1 Kg 1 box 0.1g Total Recipe (A.P) RM Unit 5.990 2 Kg 6.250 2.400 1 Kg 21pc s Recipe (E.P) RM Unit 0.116 1 Medium Scoop 0.599 1nos 0.114 1pcs 3pcs Extension (RM) 0.348 1.198 0.228 0.100 1.874

80

Crme Brule Portion: 1 Ingredients: 50 ml whip cream (dairy) 15g castor sugar 1 nos egg yolk 50 ml milk 1/4 tsp brown sugar 1 no orange 2 pieces mint leaves Vanilla essence Ingredients (garnish): 10 segment orange 2 pieces mint leaves Procedures: 1) Heat up whip cream and milk by using double boiler. 2) Mix the sugar, egg yolks and vanilla essence together. Stir the mixture by using hand mixer. 3) Add in 1/3 of the whip cream and milk to the mixture. Stir and add bit by bit the other 2 /3 of the whip cream and milk. 4) Pour the mixture into container. Cover the surface of container by aluminium foil. 5) Steam bakes the mixture. Bake at 160C for about 45 minutes. 6) After 45 minutes, remove it from the oven and let it in room temperature (about 20 minutes). 7) Cool down by using icy cool water. 8) Unmould it onto a plate. 9) Before serving, put some brown sugar on top of it and heat under salamander.

81

NUMBER OF PORTION : 1 COST PER PORTION : RM 1.599

INGREDIENTS RECIPE AMT UNIT 50 ml Whip cream( dairy) 15 g Castor sugar 1 no Egg yolk 50 ml milk ml Vanilla essence tsp Brown sugar no Orange ( garnishing) For garnishing ( mint leaves ) = RM0.05 Food cost per portion Desired food cost RM1.599 = RM 5.33 0.30 RM5.323 0.45 = RM2.3985 = selling price

INVOICE COST RM14.50 RM1.25 RM1.00 RM3.65 RM1.80 RM0.29 RM0.50 UNIT 1000ml I pack 3 nos 1000ml 25ml 100g 1 no

RECIPE COST RM0.0145 RM0.0025 RM0.333 RM0.00365 RM0.072 RM0.012 RM0.50 Total UNIT ml tbsp no ml ml tsp no :

EXTENSION

RM0.725 RM0.0375 RM0.333 RM0.1825 RM0.018 RM0.003 RM0.250

RM 1.599

82

83

CRME CARAMEL Portion: 7 Portion size: 125ml Equipment: Double boiler Wooden spoon Long metal ladle Skimmer Custard cups Pastry brush Non stick pan Baking tray Paring knife Ingredients (Baked Custard): 300g Eggs 125g Sugar tsp Salt 7.5ml Vanilla Essence 625ml Milk 10g Butter Ingredients (Crme Carame)l: 188g Sugar 31g Water A 62g Water B Ingredients (garnish): 6pcs 1 nos mint leaves red cherry

84

Procedure: 1) Combine the eggs, sugar, salt, vanilla essence in a mixing bowl Mix with wooden spoon until thoroughly blended but do not whip. 2) Scald the milk in a double boiler or in a saucepan over low heat. 3) Gradually pour the milk into the egg mixture, stirring with wooden spoon constantly. 4) Skim off all foam from the surface of the liquid and sieve using a fine siever or wire mesh. 5) Arrange the custard cups in a shallow baking pan. 6) Butter the inside off the cups because the custards are to be unmolded. 7) Cook the crme caramel by combining the sugar and water A in a non stick pan until it caramelizes (around 5 minutes). Do not stir it. 8) When the sugar turning to light brown, turn off the fire, add in water B into non stick pan with long metal ladle. Stir it. Stand as far away as possible from the pan. 9) Line the bottoms of the custard cups with the hot caramel. Be sure that the cups are clean and dry. Be extra careful because the sugar is very hot. 10) Set the baking tray on the oven shelf. Pour in the custard mixture. 11) Pour enough hot water into the pan around the cups so that the level of the water is about as high as the level of the custard mixture. 12) Bake at 325F (165C) until it set (about 40 to 45 minutes). 13) Carefully remove from the oven and cool it down about 20 minutes with ice water bath. Then remove the custard cups from the water bath and store covered in chiller. 14) Store, covered, in refrigerator. 15) Unmold using a small knife. 85 16) Garnish with a piece of mint leaf and quarter red cherry

86

NAME OF RECIPE : Crme Caramel REFERENCES :_________ DATE : ________________ NUMBER OF PORTION : _____7________COST PER PORTION : RM 1.0684__ RECIPE INGREDIENTS INVOICE RECIPE EXTENSION AMT UNIT COST UNIT COST UNIT RM CENTS 0.24 45g/nos 0.005 1g 2 133 300 g Eggs 3 1.25 500g/pack 0.002 1g 0 7825 313 g Sugar 5 0.12 100g/pct 0.001 1g 0 002 Tsp Salt 2 7.5 ml Vanilla essence 1.70 25ml/bottle 0.068 1ml 0 51 2.60 500ml/bottle 0.005 1ml 3 25 625 ml Milk 6 3.60 250g/bar 0.014 1g 0 144 10 g Butter 4 7 Pcs Mint leaves 0 10 1 Nos Red cherry 0 20 TOTAL 7 1215 Price per portion = RM7.1215 7 = RM 1.0174 Selling price = RM 1.0174 x 0.45 0.30 = RM 1.5261

87

88

Fresh Cut Fruits Portions: 2 Ingredients: 80 g 80 g 80 g 3g pineapple (removes the middle fibrous part and slice into 1 cm thick) red watermelon (sliced into 1 cm thick) honey dew (sliced into 1 cm thick) mint leaves (for garnish)

Method: 1) Arrange the sliced fruits onto a side plate and garnish with mint leaves. 2) Wrap with a plastic wrap and store chilled. Cost Card: RECIPE : FRESH CUTS FRUITS NUMBER OF PORTION : 2 COST PER PORTION : RM O.327
RECIPE AMT UNIT 80 g 80 g 80 g 30 g INGREDIENT Pineapple Watermelon Honeydew Mint leaf INVOICE (AP) COST(RM) UNIT 1.20 1.6kg 1.20 kg 1.80 kg RECIPE (EP) COST(RM) UNIT 0.0022 g 0.0018 g 0.0029 g TOTAL EXTENSION RM 0 176 0 146 0 232 0 10 0 654

89

90

Fruity Layered Cake Portions: 14 Ingredients (basic vanilla sponge cake) Ingredients A: 175 g castor sugar 140 g flour 35 g corn flour 10.5 g baking powder 17.5 g ovalette 4.2 nos eggs 0.7 tsp bread improver 1/3 tbs cream of tartar Ingredients B: 35 ml water 2 drops vanilla essence Ingredients C: 52.5 butter (melt, weigh and cool it down) 20 g margarine (used for brushing a cake mould) Procedures: 1) By using a pastry brush, brush the side and bottom of the cake mould with the margarine. 2) Place a greased proof paper at the bottom of the cake mould. 3) In a cake mixer, place A ingredients and mix (by using the wire whip attachment) for 3 to 4 minutes or until all the ingredients are thoroughly mixed. 4) Then add in the C ingredients and continue to mix for 8 to 10 minutes (speed 3 to 4). 5) Then add in C ingredients and mix for a brief moment (speed 2). 6) Pour the fluffy batter to the cake mould and make sure it is just filled. 7) Bake inside an oven (180C) for 40 to 50 minutes or when the top surface has turned brown and completely dried up. Cool down and store covered it overnight in a chiller before using it the day after. Ingredients for layering and garnishing the cake: 100 g apricot halves (dried completely over a clean towel and sliced thinly) 100 g canned mixed cocktail fruits (dried completely over a clean towel)-cut into half each piece of the fruits. 40 g apricot halves (dried completely over a clean towel and sliced into cm thickness 91 and use if over the iced cake) 4g mint leaves

Ingredients (Bavarian cream): 10 g 60 ml 332 ml 2.4 nos 8g 220 ml 3ml gelatin (unflavored) cold water whip cream (non-dairy)- until semi-hard peak egg yolks icing sugar milk vanilla

A few drop of yellow coloring Procedure (Bavarian cream): 1) Soak the gelatin in cold water. 2) Prepare the crme anglaise: whip the egg yolks and icing sugar until thick and light. Scald the milk and slowly stir it into the egg yolk mixture, beating constantly, and temper with the milk. Cook over the hot water bath, stirring constantly, until it just thickens slightly. 3) When the sauce is still hot, add the softened gelatin. Stir until the gelatin is dissolved. 4) Cool in the refrigerator or over crushed ice. Stir occasionally to keep the mixture smooth. 5) While the custard sauce is cooling whip the cream until it form firm but not stiff, peaks. Add in the yellow coloring Do not over whip. 6) When the custard is very thick but not yet set, fold in the whipped cream. 7) Use it to layer the vanilla sponge cake. Together with the thinly sliced canned apricot and canned mixed cocktail fruits.

92

93

Fruit Jelly Portion: 5 Ingredients (longan syrup jelly) 9g 630 ml 200 ml 4 tbsp 80 g 40 g tsp tsp 3 nos Jelly (A) Water (A) Longan syrup Sugar Longan (cut into 4 pieces) Pineapple cubes (cut into 12 pieces) Pink coloring Yellow coloring Pandan leaves

Ingredients (coconut milk jelly) 2g 60 ml 75 ml Procedures: 1) 2) 3) 4) 5) 6) Jelly (A) cooked with water (A) and longan syrup. Add pandan leaves. Add in sugar and stirred until dissolved and sieved. Place longan and pineapple cubes into mould. Pour the jelly into the mould. While jelly is hot, stir coloring into jelly by using satay stick. In another pan, cook the jelly (B) with fresh coconut milk and water (B). Sieved. 7) Pour the jelly into the mould. 8) Put the mould with jelly on icy cold water and then put in chiller. Jelly (B) Water (A) Fresh coconut milk

94

NAME OF RECIPE : fruit jelly REFERENCES : ____________________________ DATE : _____ NUMBER OF PORTION : __5_______________COST PER PORTION : RM0.81 RECIPE AMT UNIT 280 g 4 40 11 75 1.5 1.5 3 Tbsp g g ml ml ml pcs INGREDIENTS Longan & longan syrup Sugar CSR Pineapple cubes Jelly (strain form) Fresh coconut milk Red coloring Yellow coloring Pandan leaves INVOICE COST UNIT RM2.88 565g/can RM1.50 RM2.58 RM2.30 RM2.00 RM1.35 RM1.35 RM0.50 1kg/pack 320g/can 36g/pack 150ml 25ml/bottle 25ml/bottle 100g RECIPE COST UNIT RM0.005 1g RM0.021 RM0.015 RM0.064 RM1.00 RM0.081 RM0.081 RM0.10 TOTAL 1Tbsp 1g 1g 75ml ml ml 3pcs EXTENSION RM CENT 1 40 0 0 0 1 0 0 0 4 084 60 704 00 081 081 10 05

Food cost per portion

= RM 4.05 5 = RM0.81

Selling price

= RM 0.81 0.3 = RM 1.215

x 0.45

95

96

Kuih Kosui Portions: 10 Ingredients: 200 g flour 102 g gula melaka 40 g tepung kanji / sagu 5 g garam 600 g air (A) cubit kapur sirih mixed with 50 ml water (B) (used half only) 200 g kelapa muda parut without ari 2 pcs daun pandan (with gula melaka) 40 g castor sugar 2 red cherry (cutted ) 3 pcs daun pandan for garnish (cut 2 inches) Procedure: 1) Sieve together flour with the tepung kanji/ sagu. Sieve using a fine sieve. 2) Put it aside. 3) In a heavy bottom-medium-size pot, cook together the water (A) with gula melaka and pandan leaves. Let it boil and cook until gula melaka dissolves completely. 4) Separate 1/3 from the flour and tepung kanji/ sagu mixture and put it into the gula melaka. Use dry to wet method. Stir vigorously using a whisk. 5) Then, immediately transfer the above mixture to the other 2/3 flour and tepung sagu/kanji mixture. Add in the kapur sirih and water mixture. Stirring using the whisk until dissolves completely. 6) Immediately, transfer the mixture into a square mould. Flatten the top surface and make sure it is about 4 cm thick. Kukus 20 -25 minutes. 7) Cut into (1 x 3 ) cm size (5 pcs/portion). 8) Mix the sugar, salt and grated coconut (kelapa muda parut tanpa ari). Serve with the Kosui.

97

RECIPE AMT 102 200 40 5 5 200 5 40 UNIT g g g pcs g g g g

INGREDIENTS Gula melaka Flour Tepung sagu Daun pandan Kapur sirih Kelapa parut Garam Gula

INVOICE COST $ 1.20 $ 1.45 $ 1.00 $ $ $ $ 0.10 0.20 1.00 0.12 UNIT 420 g 1000 g 1000 g 5 pcs 40 g 200 g 100 g 1000 g

RECIPE COST $ 0.0029 $ 0.0015 $ 0.001 $0.02 $0.005 $0.005 $0.001 2 $0.001 5 UNIT g g g g g g g g TOTAL

EXTENSI ON 0 0 0 0 0 1 0 0 1 296 30 04 10 025 00 10 06 921

$ 1.50

1.921 = $ 0.1921 10 0.1921 x 0.45 = $ 0.30 0.3 Selling price = $ 0.30

98

99

Lai ci kang 200 g gula kundur 25 g mata kucing 45 g buah pecuh 5 biji kembang semangkuk 250 g rock sugar 20 lotus seed 15 keping pak hup 500 ml water(for boiling) 1500 ml water

Portion: 5

Method: 1. Boil the mata kucing, kembang semangkuk with the boiling water until spread and soft. 2. Peal off the hard layer of kembang semangkuk and thrown away the seed inside it and the hot water. 3. Boil 1500ml of water. 4. After the water is boil, add in the buah pecuh, rock sugar, lotus seed and pak hup then let it boil furher. 5. Then, add in the mata kucing, kembang semangkuk and buah kundur. 6. Slow down the heat and let boil for 1/2 hour. Add in the gula kundur before serving. 7. Serve cold with ice cubes.

100

NAME OF RECIPE : lai ci kang NUMBER OF PORTION : _____5___COST PER PORTION :____RM0.6053_
A.P.in terms of unit or weight or volume per package E.P in terms of unit or weight or volume per package

No.

Food Items

Brand Name

A.P.%

E.P.%

A.P. cost Per unit (RM/g)

E.P. cost Per unit

Conversion of unit cost (E.P. form)

Gula kundur Mata kucing Buah pecuh

Not 400 g applicable 110g

100%

400g

100%

1.50

1.50

100%

80g

72.7% 2.00

2.75

500g

100%

500g

100%

3.40

3.40

Kembang semangkuk Gula batu

50g

100%

50g

100%

2.00

2.00

400g

100%

400g

100%

1.30

1.30

Buah teratai Pak hup

100g

100%

100g

100%

RM2.00

RM2.00

76g

100%

76g

100%

2.00

2.00

200g =RM1.50x200 400 =RM0.7500 25g =RM2.75x25g 80g =RM0.8593 45g = RM3.40 x 45 500g =RM0.3060 5 nos= 3g =RM2.00x 3 50 = RM0.1200 250g =RM1.30x 250 400 =RM0.8125 20 nos =RM2.00 x5g 100g =RM0.1000 15 pcs

101

102

Pandan Kaya Layered Cake Portions: 8 Ingredients for the basic pandan sponge cake Ingredients A 93.33 g castor sugar 74.67 g flour 18.67 g corn flour 5.6g baking powder 9.33 g ovalette 2.24 nos eggs 0.37 tsp bread improver 0.18 tbs cream of tartar Ingredients B 18.67 ml water 1.07 drops pandan essence 1.07 drops green coloring Ingredients C 28 butter (melt, weigh and cool it down) 10.67 g margarine (used for brushing a cake mould)

Method of preparation: 1. By using a pastry brush, brush the side and bottom of the cake mould with the margarine. 2. Place a greased proof paper at the bottom of the cake mould. 3. In a cake mixer, place A ingredients and mix (by using the wire whip attachment) for 3 to 4 minutes or until all the ingredients are thoroughly mixed. 4. Then add in the C ingredients and continue to mix for 8 to 10 minutes (speed 3 to 4). Then add in C ingredients and mix for a brief moment (speed 2). 5. Pour the fluffy batter to the cake mould and make sure it is just filled. 6. Bake inside an oven (180C) for 40 to 50 minutes or when the top surface has turned brown the day after. and completely dried up. Cool down and store covered it overnight in a chiller before using it

103

Name of recipe : Pandan Kaya Layered Cake Number of Potion : 1 Cost per potion : RM 1.27 RECIPE AMT UNIT INGREDIENTS INVOICE COST(AP) UNIT RECIPE COST (EP) 1 0.815 1.75 4.38 14.58 3 0.442 1.25 0.35 11.67 0.53 0.375 3.7 1.67 0.83 1.458 0.167 g g g g g g g g no g g drop g g g g drop Agar-agar (kering) Baking powder Bread improver Butter Castor sugar Corn flour Cream of Tartar Desicated coconut Egg Flour Granulated sugar Green coloring Hong kwee flour Margarine Mint leaves Ovalette Pandan essence RM2.50 RM2.90 RM1.10 RM3.60 RM1.50 RM3.60 RM3.60 RM3.50 RM0.24 RM1.45 RM1.25 RM2.20 RM1.45 RM5.00 RM5.40 RM2.30 RM2.20 37.5g 113g 40g 250g 1kg 1kg 70g 500g 1no 1kg 500g 28ml 85g 600g 0.6kg 100g 28ml 0.067 0.0266 0.0275 0.0144 0.0015 0.0036 0.0514 0.007 0.3 0.00145 0.0025 0.0786 0.0171 0.0083 0.009 0.023 0.0786 g g g g g g g g no g g ml g g g g ml 0.0670 0.0225 0.0480 0.0630 0.0219 0.0108 0.0225 0.00875 0.1050 0.0169 0.0442 0.0244 0.0626 0.0139 0.0075 0.0033 104 0.0084 UNIT EXTENSION (RM)

105

Sagu Gula Melaka

Portions: 2

80 g sagu (rinsed with water briefly) 800 ml water (A) 50 ml fresh coconut milk 75 g gula melaka (chopped) 250 ml water (B) 1
1/2

piece pandan leaf

A pinch of salt 1 pc pudina leaf no red cherry Method of preparation: 1. Place water (A) into a pot and boil. 2. Add in the sagu and stir with a wooden spoon until the sagu becomes transparent. 3. Immediately, pour the sagu to a sieve and place it under cold running water. Stir a bit to assist the removal of kanji. 4. Rinse sagu moulds with water and pour the sagu into the moulds. 5. Once cooled, place them into a chiller. 6. To make the sauce, place the fresh coconut milk under moderate to slow fire and simmer while stirring. Season with a pinch of salt before removing it from the fi re. 7. In another saucepan, place the chopped gula melaka together with the water (B). Over moderate fire, boil them together with the pandan leaf. 8. Cool it down first before serving it together with the coconut milk.

106

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108

CENDOL
Portion: 14 Bahan A 80g 70g 70g 750ml 1 /6 tsp Bahan B 850ml Sedikit Bahan C 2 helai 500 gm 2 cawan Tepung beras Tepung How Kow Hijau Daun pandan (dikisar) + 20ml air Air Kapur surih + sedikit air Santan pekat Garam Daun pandan Gula melaka Air

Cara membuat : 1. Campurkan semua bahan A di dalam satu periuk besar. Kacau dengan perlahanlahan di atas api sehingga menjadi adunan. 2. Letak adunan itu di atas dulang yang berlubang dan tekan adunan tepung itu untuk membentuk cendol di bawah air sejuk. 3. Bahan B dipanaskan dan disejukkan. 4. Bahan C dimasukkan dalam periuk dan masak sehingga cair. 5. Kemudian, campurkan 70g cendol yang telah siap dibuat, 55ml gula melaka dan 80ml santan. Hidangkan dengan ais yang secukupnya.
NUMBER OF PORTION: 12 COST PER PORTION: RM 0.27 RECIPE AMT UNIT 80 g 70 g 70 850 500 g ml g INGREDIENTS Tepung beras Tepung How Kow Daun pandan Santan pekat Gula melaka Ice cubes INVOICE(AP) COST UNIT RM1.20 500g RM1.15 85g RM1.00 RM1.00 RM1.80 RM0.10 150g 370g 600g RECIPE(EP) COST UNIT RM0.0024 g RM0.0144 g RM0.0067 RM0.0027 RM0.0030 RM0.10 JUMLAH g g g EXTENSION RM0.192 RM1.006 RM0.4667 RM0.00216 RM1.50 RM0.10 RM3.2669

12 portions = RM3.267 1 portion = RM0.272

109

Bahan-bahan (Porsi:1): 6.25 150 g ml Coffee powder Hot water

Cara penyediaan: Campurkan kedua-dua bahan dan hidang di dalam cawan. Coffee (tidak mengambil kira krimmer dan gula) Porsi: 1 Harga jualan : RM1.00 RECIPE AMT UNIT 6.25 150 g ml INGREDIENT Coffee powder Hot water INVOICE COST UNIT (RM) 10.90 200g Jumlah Selling Price = Total food cost per portion Desired food cost % = RM 0.44 0.30 = RM 1.4667 Selling Price ( KUSTEM ) = RM 1.4667 x 0.45 = RM 0.66 = RM 1.00 110 RECIPE COST(RM) UNIT 0.0545 g EXTENSION (RM) 0.34 0.10 0.44

111

Coke Portion: 1 Amount 200 1 8 Procedure: 1. Add the entire ingredient. 2. Serve in glass. Unit ml no no Item Coke Straw Ice cubes

Cost Card: RECIPIE INGREDIENT INVOICE AMT UNIT COST(RM) UNIT 200 ml 1 no 8 no JUMLAH Coke Straw Ice cubes 2.90 1.00 RECIPIE EXTENSION COST(RM) UNIT (RM) 1500ml 0.002 ml 0.400 120 no 0.008 no 0.008 0.10 0.508

Cost per portion: RM0.508

112

113

Kembang Setaman Portions : 6 Ingredients : 500ml water 130ml condensed milk 500ml 7-Up 100g apples 200 g watermelon 2g selasih 45g sugar 45g water (add with the sugar to make a sugar syrup) 5ml rose syrup Procedures : 1) Soak the selasih for five minute. 2) Cut the apples and watermelon into a small dices. 3) Mix the water, sugar syrup, milk and 7-up together. 4) Stir and then, mix the fruits and selasih. Stir until well. 5) Serve with ice and the garnishes. Cost Card: NUMBER OF PORTIONS: 6 AMT UNT 200 100 500 130 2 45 5
RECIPE UNIT g g ml g g g ml INGREDIENTS COST Watermelon Green apple (Granny Smith 8M #4139) 7-up Condense milk (F&N) Selasih (Chyehuat) Sugar Rose

COST PER PORTION : RM0.486

INVOICE UNIT 3.2kg 0.52kg 1.5L 0.505kg 5g 1kg 0.350L RECIPE COST UNIT 0.0025 0.0077 0.0018 0.0036 0.06 0.0015 0.00508 g g ml g g g ml TOTAL EXTENSI ON (RM) 5 77 9 46 12 0675 1 9175

RM4.80 RM3.00 RM2.70 RM1.80 RM0.30 RM1.50 RM1.78

Selling price = food cost per portion = 0.3 = RM 0.486 0.3 = RM 1.62 = RM 1.70 114

115

Kesuma Portion: 1 Ingredients: 5 nos 30 ml 125 ml 2 tbs 20g 5 nos 40g canned lychee fresh coconut milk (simmered with 10 ml water, cooled and store in chiller) fresh milk vanilla ice cream sugar syrup ice cubes fresh pineapple

Ingredients (garnish): 1 slice ( cm thick) fresh pineapple with the skin Procedures: 1) Blend all the ingredients (except the garnish). 2) Garnish with the pineapple slice. Cost Card: Harga Jualan per porsi : RM2.00 Selling Price = Total food cost per portion Desired food cost % = RM 1.568 0.30 = RM 5.2267 Selling Price (KUSTEM) = RM 5.2267 x 0.45 = RM 2.352

Harga Jualan per porsi = RM 2.00

116

117

Ice Lemon Tea Portion: 1 Ingredients: 5 ml lime juice 60 ml sugar syrup (weight of water and sugar must be same) 140 ml tea 10 no ice cubes Ingredient (garnish): A piece of lime Procedures: 1) Mix all ingredients (except ingredient for garnish) into the glass. 2) Then, stirred and served with ice cubes and garnish. Cost Card: RECIPIE AMT UNIT 60 5 1 1/5 140 g ml no uncang ml INGREDIENT Sugar Lime juice Straw Teh packet (Boh) Air minuman INVOICE COST(RM) UNIT 1.50 0.135 1.00 6.20 1000g 1 no = 16ml 120 no 50 uncang 0.10 0.265 RECIPIE COST(RM) UNIT 0.0015 0.0084 0.008 0.124 1000g ml no uncang EXTENSION (RM) 0.09 0.042 0.008 0.025

JUMLAH Selling Price = Total food cost per portion Desired food cost % = RM 0.265 0.30 = RM 0.8833 Selling Price ( KUSTEM ) = RM 0.8833 x 0.45 = RM 0.3975 Harga Jualan per porsi = RM 1.00 118

119

Lime Juice
Portion: 1 A) Ingredients for Syrup 30 ml 30g Method: 1. Boil the water. Add in the sugar. Stir until sugar dissolve. B) Ingredients for Lime juice 10ml 30ml 125 ml As needed Method: 1. Combine all the B ingredients. 2. Serve with ice cubes. Cost Card: RECIPIE AMT UNIT 30 10 1 g ml no INGREDIENT Sugar Lime juice Straw INVOICE COST(RM) UNIT 1.50 0.135 1.00 1000g 1 no = 16ml 120 no RECIPIE COST(RM) UNIT 0.0015 0.0084 0.008 g ml no TOTAL EXTENSION (RM) 0.045 0.084 0.008 0.137 Lime juice Syrup Water Ice cubes Water Sugar

Cost per portion = RM0.137

120

Harga Jualan per porsi = RM 1.00

121

Ice Blended Neslo Portion: 2 Ingredients: 85 ml 5 ml 65 ml 200 ml 12 nos Procedures: 1) 2) 3) 4) 5) Mix the Milo powder, Nescafe powder and condensed milk together. Add in hot water and stir it. Add in ice cubes and blend the mixtures by using a blender. Blend until the ice cubes turned into small pieces. Served cold. Milo powder Nescafe powder condensed milk hot water ice cubes

Cost Card: RECIPE INGREDIENTS AMT UNIT 42.5 2.5 32.5 12 200 g g g biji ml Milo powder nestle Nescafe powder Classic Arabica Condense milk Ice Cubes Hot water INVOICE COST UNIT (RM) 5.30 450g 10.90 1.60 Total: Selling Price = Total food cost per portion Desired food cost % = RM 0.868 0.30 = RM 2.8933 Selling Price (KUSTEM) = RM 2.8933 x 0.45 = RM 1.302 Harga Jualan per porsi = RM 1.50 122 200g 397g RECIPE EXTENSION (RM) COST UNIT (RM) 0.0118 g 0.502 0.0545 0.004 g g 0.136 0.13 0.10 0.10 0.868

123

Pujangga Portion: 1 Ingredients: 125 ml 5 ml 20 ml 60ml mango juice (packet type) lime juice sugar syrup (equal weight of sugar and water) vanilla ice cream

Ingredients (Garnishes): 10g ground nut (bake inside oven, and remove the skin and pounded until fine) 1 slice pickled mango 1 no mint leaf Procedures: 1) Mix all ingredients (except the garnish) into a blender and blend. 2) Serve with ice and the garnishes. Cost Card: RECIPIE AM UNIT T 125 ml 5 ml 20 ml 60 ml 10 3 1 1 g g no no INGREDIENT INVOICE COST UNIT (RM) 1.20 200ml 0.169 20ml 1.25 500ml 5.99 2000ml 1000g 175g 120 no RECIPE COST UNIT (RM) 0.006 ml 0.0084 ml 0.0025 ml 0.0029 ml 0.0047 0.0114 0.008 g g no no EXTENSION (RM) 0.75 0.042 0.05 0.174 0.047 0.0034 0.008 0.10 1.1744

Mango juice Lime juice Sugar syrup Vanilla ice cream Ground nuts 4.70 Pickled mango 2.00 straw 1.00 Mint leaf Jumlah

Selling Price = Total food cost per portion Desired food cost % = RM 1.1744 0.30 = RM 3.9147 Selling Price ( KUSTEM ) = RM 3.9147 x 0.45 = RM 1.7616 Harga Jualan per porsi = RM 1.80 124

125

Purnama Merindu Portions: 1 Ingredients: 140 ml 3 nos 15 ml 20 ml 3 nos 5 coconut water (from young coconuts) fresh rambutan (remove the seed and save the skin) fresh milk sugar syrup (equal weight of sugar and water) canned lychee ice cubes

Ingredients (Garnishes): 10 ml whip cream (dairy type)- dont whip 10 g ground nuts (bake inside oven and remove the skin and pounded until fine) 1 no rambutan (remove the seed) 1 nos rambutan skin 15 g coconut flesh (chopped finely) 1 no mint leaf 1 no of straw Procedures: 1) Mix all the ingredients except the garnishes in a blender and blend until fine. 2) Garnish with the garnishes and place the rambutan and the skin at the edge of the glass.

126

Cost Card: Recipe Amount Unit 15 ml 20 g 3 nos 10 ml 10 g 1 no 140 3 1 1 g nos no no Ingredients Fresh milk Sugar syrup Lychee Whip cream Ground nuts Straw Coconut water Rambutan Rambutan with skin mint leaf Invoice Cost(RM) Unit 4.00 1 Liter 1.25 500g 1.89 17nos 10.80 1 Liter 4.70 1 kg 1.00 120 batang 2.00 2.5kg 3.00 3.00 kg kg Recipe Cost(RM) Unit 0.004 ml 0.003 g 0.111 no 0.011 ml 0.005 g 0.008 batang 3.292 0.15 0.15 1kg 1no/15g 1no/50g Extension (RM) (sen) 0 06 0 06 0 333 0 11 0 05 0 008 0 0 0 0 461 45 15 10

Total food cost per portion = RM 1.782 Selling price per portion = food cost per portion Desired food cost % = 1.782 0.30 =RM 5.94 Selling Price (KUSTEM) = RM 5.94 0.45 = RM 2.673 Harga Jualan per porsi = RM 2.50

127

128

ICE BLENDED RED BEAN Portion: 1 Ingredients: 25g red bean (soak overnight in water and toast dry the following morning) 330ml water (A) 30g brown sugar 30g evaporated milk 10g pandan leaf 10 nos ice cubes Ingredients (Garnish): 1 slice = 20g canned pineapple no cherry Procedures: 1) 2) 3) 4) 5) 6) Bring the red beans and the water (A) to boil and reduce to simmer. Then add in the pandan leaf. Add in the sugar when the red beans become swollen. Stir a bit to dissolve the sugar. Remove the pandan leaf, put it aside and let the red bean to cool down. Then blend it together with 5 nos of ice cubes and sweeten condensed milk. 7) Add 5 more nos of ice cubes inside the mixture. 8) Create a cm deep slash against the pineapple by using a stick the pandan leaf to the slash and secure the cherry with the pineapple and pandan leaf by using a toothpick. Stick the whole garnish over the edge of the glass. Serve cold. Cost Card:

129

RECIPIE INGREDIENT INVOICE RECIPIE AMT UNIT COST(RM) UNIT COST(RM) UNIT 25 g Red Bean 2.10 300g 0.007 g 30 g Brown Sugar 1.30 455g 0.00286 g 30 g Evaporated 1.70 400g 0.00425 g Milk 10 g Pandan Leaf 1.00 200g 0.005 g 30 g Fresh 1.20 1 kg 0.0012 g pineapple Ice Cube no Cherry 2.00 24no 0.083 no 1 no Toothpick no 1 no Straw 1.00 120 0.008 no no TOTAL

EXTENSION (RM) 0.175 0.0857 0.1275 0.05 0.036 0.05 0.0417 0.02 0.008 0.5939

Selling Price = Total food cost per portion Desired food cost % = RM 0.5939 0.30 = RM 1.9797 Selling Price (KUSTEM) = RM 1.9797 x 0.45 = RM 0.8909 Harga Jualan per porsi = RM 1.50

130

131

7-Up Portion: 1 Amount 200 1 8 Unit ml no no Item 7-Up Straw Ice cubes

Method: 1. Add the entire ingredient. 2. Serve in glass.

Sprite 1 portion RECIPIE INGREDIENT INVOICE AMT UNIT COST(RM) UNIT 200 1 8 ml no no Sprite Straw Ice cubes 2.90 1.00 RECIPIE EXTENSION COST(RM) UNIT (RM) 1500ml 0.002 ml 0.400 120 no 0.008 no 0.008 0.10 TOTAL 0.508

Cost per portion = RM0.508

132

133

Air Tembikai Laici Portion: 1 Ingrediants: 183 g 17 ml 56 g 38 g 33 g watermelon flesh sugar syrup syrup from canned lychee fresh lychee ice cubes

Ingredients (Garnishes): 1 slice watermelon flesh with skin 1 no of straw 5 no ice cube Procedures: 1) 2) 3) 4) Mix watermelon flesh with ice cubes and sugar syrup in a blender. Blend it until fine. The blended ingredient mix with canned lychees. Garnish with slice of watermelon and served with ice cubes.

Cost Card: RECIPE AMT UNIT 183 g 38 g 56 g 17 g 30 g 1 batang 133 g INGREDIENTS Tembikai Laici flesh Air laici Gula Hirisan tembikai Straw Ais (kiub) INVOICE COST UNIT RM2.90 1750g RM1.65 565g RM1.65 565g RM1.50 1000g RM2.90 1750g RM2.00 6.7 kg RECIPE COST UNIT RM0.0017 g RM0.0029 g RM0.0029 g RM0.0015 g RM0.0017 g RM0.0003 g TOTAL EXTENSION RM0 RM0 RM0 RM0 RM0 RM0 RM0 RM0 303 111 164 026 050 100 039 793

Selling Price = Total food cost per portion Desired food cost % = RM 0.793 0.30 = RM 2.6433

Selling Price ( KUSTEM ) = RM 2.6433 x 0.45 = RM 1.1895 Harga Jualan per porsi = RM 1.50 134

Teh Porsi: 1 Bahan-bahan: 1 150 Kaedah: Campurkan kedua-dua bahan dan hidang di dalam cawan. Cost Card: RECIPE AMT UNIT 1 150 Jumlah Selling Price = Total food cost per portion Desired food cost % = RM 0.22 0.30 = RM 0.733 Selling Price (KUSTEM) = RM 0.733 x 0.45 = RM 0.33 135 Selling Price per portion = RM 1.00 sachet ml INGREDIENT Tea packet (Boh) Hot water INVOICE COST UNIT (RM) 6.20 50 sachet RECIPE COST UNIT (RM) 0.124 1 sachet EXTENSION (RM) 0.12 0.10 0.22 uncang ml Tea packet (Boh) Hot water

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