By'u restaurant

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
Crème Brule
Crème Caramel
Fresh Fruit Cut
Fruity Layered Cake

2

Mixed Salad
Portions: 2

Ingredients:

55 g iceberg lettuce (A) (rinse in water for a while, shred it into bite size,
toast under the fan, and cover)
1 ½ pcs iceberg lettuce (B) (rinse in water for a while, toast under the fan, and
cover)
25 g cucumbers (sliced thinly)
10 g French beans (cut into 4 cm length and blanched)
10 g celery (julienne)
10 g scallions or spring onion (cut into 4 cm length)
10 g carrots (julienne)
56 g tomatoes (cut into wedges)

Procedures:

1) Store covered all of the processed vegetables inside the chiller.
2) To serve, on an already chilled salad plate, place the (B) iceberg lettuce, as the
base. Place the iceberg lettuce (A) in the middle. Create a small ‘hill’ from it.
3) Arrange other vegetables around it with good color combination in mind.
4) When the serving time comes, pour the appropriate dressing (preferably
vinaigrette) on top of the salad.

Cost Card:

RECIPE INGREDIENT INVOICE (AP) RECIPE (EP) EXTENSION
AMT UNIT COST(RM) UNIT COST(RM) UNIT (RM)
37.5 g Iceberg lettuce 2.08 386g 0.00435 g 0.16313
14 g Cucumber 0.50 265g 0.00188 g 0.02632
5 g French bean 6.40 690 0.008 g 0.04
5 g Celery 6.00 916.4g 0.006 g 0.03
5 g Onion 2.20 900g 0.0022 g 0.011
5 g Carrot 0.40 95g 0.0034 g 0.017
28 g Tomatoes 0.20 60g 0.0029 g 0.0812
30 g Vinegar - 1.90
TOTAL 2.30

5

Potato Salad
Portions: 1

Important tools:

Sauce pan
French knife

Ingredients:

100 g waxy potatoes (A.P.) – scrub thoroughly with your hand in water, and boil 20
– 30 minutes. (Or until becomes soft when poked with ‘satay’ stick).
15 g celery, (small dice)
5g onion-bombay type (finely chopped)
5g gherkins (finely chopped)
20 ml mayonnaise
¾ pcs iceberg lettuce (as a base)
5g red pepper (julienne)
2g parsley (chopped fine, squeeze out the water and dry under the fan)

Procedures:

1) Start peeling the potatoes when it is cold enough, then cut it into 1 cm dice.
2) Pour the mayonnaise over it, and the rest of other ingredients (except the
parsley, iceberg lettuce, julienne red pepper, salt and pepper).
3) Stir with a fork and avoid using too much force to avoid breaking up the
potatoes.
4) Store covered inside a chiller.
5) Prior to serving it, place the iceberg lettuce on top of a chilled plate.
6) Scoop the potato salad on top of it.
7) Garnish with the parsley and red pepper.

Cost Card:

Recipe Ingredients Invoice Recipe Extension
Amt Unit Cost A.P Unit Cost E.P Unit (RM)
(RM) (RM)
100 g Waxy potatoes (A.P) 3.00 1.5kg 0.00267 g 0.2670
15 g Celery 6.00 1kg 0.00654 g 0.0982
5 g Onion 2.20 1kg 0.0022 g 0.0122
5 g Gherkins 7.20 680g 0.0106 g 0.0530
20 ml Mayonnaise 2.90 225ml 0.0129 ml 0.2580
¾ pcs Iceberg Lettuce 0.14 1pcs 0.1050
5 g Red Pepper 3.30 45g 0.0733 g 0.3670
2 g Parsley 0.10 0.1000
TOTAL 1.2604

7

Thai Beef Salad
Portions: 2
Ingredients:

150 g Indian beef tenderloin
1 tsp crushed black peppercorns
Salt to taste
2 tbs oil

60 ml vinegar
30 g onion (sliced thinly)
10 g ‘bunga kantan’ (sliced thinly)
3 g ‘belacan’ (place it in a hot oven for 5 to 7 minutes and crush it)
5 g fresh coriander leaves (sliced thinly)
1 no kaffir lime leaf (chiffonade – fine julienne)
1 no red chilly (sliced thinly)
1/3 tsp sugar
Salt to taste

Procedures;

1) Rub the beef with salt then with the oil.
2) Then rub it with the black peppercorns.
3) Place it on a rack and bake on a baking tray in a preheated oven
(temperature of about 150°C for 45 minutes to 1 hour.
4) Let it to cool down and sliced thinly. Store covered in a refrigerator.
5) In a stainless steel bowl, mix the rest of other ingredients with the sliced
beef.

Cost Card:

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

9

Thousand Island dressing
Yield: 250 ml

Ingredients (mayonnaise):

1 no egg yolk (preferably pasteurized)
0.25 tbs vinegar (A)
0.25 tsp salt
¼ 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 Invoice Recipe (A.P) Recipe (E.P) Extension
Ingredient
Amt Unit RM Unit RM Unit RM Unit (RM)
150 ml Mayonnaise 2.901 225 ml 0.013 1 ml 0.013 1 ml 1.950
60 ml Chili sauce 1.690 340 g 0.005 1 ml 0.005 1 ml 0.300
75 g Onion 2.200 1 Kg 0.002 1g 0.002 1g 0.015
Green
15 g 1.210 220 g 0.006 1g 0.007 1g 0.105
pepper
15 g Gherkins 9.800 345g 0.028 1g 0.028 1g 0.420
1/3 biji Boiled egg 2.000 7 biji 0.286 1 biji 0.329 1 biji 0.110
3 g parsley 0.550 1 tangkai 0.001 1g 0.001 1g 0.003
TOTAL 2.903

11

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 Ingredient Invoice Recipe Extension
Amount Unit Cost Unit Cost Unit (RM)
60 ml Vinegar RM1.50 650ml RM0.021 1tsp=5ml 0.139
2/10bsp Fine Salt RM0.12 100g RM0.020 1tbsp=16.8g 0.004
150ml Olive Oil RM4.95 100ml RM0.743 1tbsp=15ml 7.425
2/10tbsp White RM3.05 100g RM0.284 1tbsp=9.3 0.340
Pepper
Powder
TOTAL 7.602

1 portion = 30ml

200ml / 30ml = 6.6667 portion

Cost for 1 portion = RM7.602/6.6667
= RM 1.1403

12

Corn and Crab Chowder
Portions: 2

Ingredients:

½ tbs vegetable oil
25 g onions (medium dice)
½ clove garlic (chopped fine)
6 g flour
336 ml chicken stock
6 ml lime juice
66 g potatoes (medium dice)
¼ 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
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.

15

Cost Card:

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

Cost per portion: RM1.61956

16

Tofu Soup with Nappa Cabbage
Portions: 2

Ingredients:

1 ½ nos white tofu (cut into 6 equal pieces)
4 nos crab stick (artificial) – cut into 1 inch length
40 g nappa cabbage (cut into 1 inch length)
¼ ‘kiub ikan bilis’ (maggi)
1 ½ cup water
Salt and white pepper powder to taste

Ingredients (blend):

2 nos garlic
20 g onion

Ingredients (garnish):

¼ no red chilly (sliced about 1/3 cm in thickness)
2 pcs chives (cut into flower shape)
10 g ‘daun sup’ (cut into 2 cm length)
3 g fried onion

Procedures:

1) In a pot, fry the blended garlic and onion until lightly brown.
2) Add in the water and ‘kiub ikan bilis’. Let it boil.
3) Add in the white tofu and the crab stick together with the nappa cabbage.
4) Season with salt and serve hot with the garnish.

Cost Card:

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

Cost per portion = RM1.0585
18

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 ½ hour)
4 g onion
½ no garlic
1 tbs oil


1 pc (25 x 25 cm) fresh banana leaf
½ pc daun kunyit
2g raja ulam
15g cucumber (1cm thickness - slice thinly)
15 g carrot (1/3 cm thickness - slice thinly)

Procedures:

1) Over moderate fire, heat up a saucepan, and add in the pounded ingredients.
2) Add in the chicken and reduce the fire to a simmer.
3) Stir and continue to cook until all the chicken juices dry up.
4) Add in the water and turn up the fire and boil.
5) Slow down the fire to a simmer, add in the coconut milk. Stir and cook for another 4 to
5 minutes.
6) Season with salt and sugar to taste.

21

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:

AMT UNIT COST/UNIT COST/UNIT (RM)
220 g Chicken RM 5.00 /kg RM 0.005/ g RM 1.232
5 nos Small chilies RM 1.50 /250 g RM 0.006/ nos RM 0.100
1 cm Fresh tumeric RM 0.20/ 24g RM 0.10/ cm RM 0.012
150 ml Coconut milk RM 0.80/ 400g RM 0.002/ ml RM 0.300
1 nos Lemon grass RM 0.50/ 5 nos RM 0.100/ nos RM 0.100
5g Dried chilly RM 1.00/ 100g RM 0.013/ g RM 0.067
4g Onion RM 2.20/ kg RM 0.002/ g RM 0.010
½ nos Garlic RM 1.60/ 600g RM 0.003/ nos RM 0.007
1 tbs Oil RM 5.90/ bottle RM 0.003/ tbs RM 0.019
1 pc Banan leaf RM 0.100
½ pc Daun kunyit RM 0.50/ 5 nos RM 0.100/ pc RM 0.050
2g Ulam raja RM 0.100
15 g Cucumber RM 1.00/ 650g RM 0.002/ g RM 0.031
15 g Carrot RM 1.00/ 160g RM 0.007/ g RM 0.110
Salt RM 0.100
Sugar RM 0.100
White powder RM 0.100
TOTAL RM 2.538


22

Chicken Paprik
Portions: 2.5
Ingredients:

220g chicken breasts (cleaned and sliced thinly)
½ cup oil
1 ½ tbs oyster sauce
1 tbs chilly sauce
1 tbs tomato sauce
1 tbs soya sauce
1 ½ tbs concentrated Maggi Chicken Stock (thinned down with half a cup of water)
4 pieces kaffir lime leaves (daun limau purut)
1 nos onion (sliced thinly)
3 nos garlic (chopped)
8 nos cili padi (crushed)
6 nos dried chillies (cut and soaked with water, and pounded)
4 nos young corn (jagung muda) – cut into 4 pieces
120 g long bean (cut into 4 cm length)
3.5 g corn flour


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.

24

Ingredients (cooked Sambal (served together with the paprika)):

5g dried chilly (remove the seed and soak in water for ½ hour)
4g onion
½ no garlic
1 tbs oil

Cost Card:

220 g Chicken RM 5.00/ kg RM 0.00873/ g RM 1.9206
117.6 g Oil RM 2.95/ kg RM 0.00295/ g RM 0.3469
29.1 g Oyster sauce RM 2.68/ g RM 0.00788/ g RM 0.2293
19.4 g Chili sauce RM 1.69/ g RM 0.00497/ g RM 0.0964
19.4 g Tomato sauce RM 1.69/ g RM 0.00497/ g RM 0.0964
15 ml Soya sauce RM 2.75/ g RM 0.00982/ml RM 0.1473
25.95 g Concentrated RM 18.40/ kg RM 0.00920/ g RM 0.2387
chicken stock
3g Kaffir lime leaves RM 0.50/ g RM 0.00500/ g RM 0.0150
104 g Onion RM 2.20/ kg RM 0.00244/ g RM 0.2538
5g Garlic RM 3.00/ kg RM 0.00333/ g RM 0.0167
25 g Cili padi RM 10.00/ kg RM 0.01048/ g RM 0.2620
6.78 g Dried chili RM 1.00/ g RM 0.00133/ g RM 0.0090
250 g Young corn RM 1.00/ g RM 0.00100/ g RM 0.2500
120 g Kacang panjang RM 6.41/ kg RM 0.00745/ g RM 0.8940
1g Daun kunyit RM 1.00/ g RM 0.00100/ g RM 0.0010
3g Bunga kantan RM 12.50/ kg RM 0.01250/ g RM 0.0375
3g Cucumber RM 1.57 / kg RM 0.00188/ g RM 0.0056
TOTAL RM 4.8202

Cost per portion= RM2.4101

25

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

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 rice
1150 ml water A (to be used for cooking)
5/4 pc pandan leaf


1 nos green chilly
2 nos tomato

27

NAME OF RECIPE : kurma Ayam
Procedures:
1).Wash the rice :_________
REFERENCES with tab water and drain off the water. DATE : ________________
2) Place theOF PORTION : 8 and pour in the water A inside it together with the
NUMBER
rice inside a pot COST PER PORTION : RM11.856

RECIPE leaf. Boil the rice and slow down the fire RECIPE
pandan INGREDIENTS INVOICE when liquid starts to dry up.
EXTENSION
3) CoverUNIT and let the rice cook completely. COST UNIT
AMT the pot COST UNIT
5 tbs Oil 5.90 2kg 0.00295 g 0 193
Ingredients (Pappadom (portions: 5)): 1.2kg 0.00784 g
1.2 kg Chicken 7.00 7 84
15 g
150 ml
pappadom
Fresh coconut 1.70 250ml 0.0068 ml 1 02
250 ml oil milk
2 tbs Lime juice 1.00 60g 0.0167 g 0 044
5
Method: nos Onion 2.20 1kg 0.00244 g 1 222
5 nos Bunga lawang 0.50 100g 0.005 g 0 0125
1) Heat up the oil over a high-pressure kuali range.
8 nos Bunga cengkih 0.90 100g 0.009 g 0 0072
2) 8 the pappadom untilmanisgolden brown in colour.
Fry cm Kulit kayu it is 1.50 100g 0.015 g 0 0945
2 nos Buah pelaga 1.00 40g 0.025 g 0 125
Ingredients (Acar Timun Buah Keras (portions: 5)):
Serbuk rempah 0.60 50g 0.012 g 0 374
125 g tbs cucumber (Batonnet)
4
kurma
137.6 g tbs carrot (Julienne)
1 Jintan manis 0.50 30g 0.0167 g 0 106
1 g tbs red chilly (Julienne) 0.50
16.7 Jintan putih 30g 0.0167 g 0 106
15.66 g tbs green chilly (Julienne)
1 Ketumbar 0.50 20g 0.025 g 0 16
5
2 nos nos onion (wedges – 1 onion cut 0.6kg wedges)
Garlic 1.60 into 8 0.0029 g 0 0728
5 nos Green chilly 2.40 1kg 0.00267 g 0 249
30 ml vinegar
8 nos Shallot 0.30 100g 0.003 g 0 030
1 tbs
- - sugar
Salt 0.10 - 0.10 - 0 10
80 ml -
- oil Pepper 0.10 - 0.10 - 0 10
As needed salt TOTAL 11 856

33.4 g red chilly
0.5 cm ginger
1.25 nos garlic
1.25 nos shallot
2 nos buah keras
½ cm turmeric
3.8 g dry prawn

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.

28

Cost Card:

NAME OF RECIPE : _Acar Timun Buah Keras_
NAME OF RECIPE : _Acar Timun Buah Keras_
REFERENCES : ____________________________ DATE : _____27/12/04_
NUMBER OF PORTION : __5_______________COST PER DATE : _____27/12/04_
REFERENCES : ____________________________ PORTION : RM 0.605
NUMBER OF PORTION : __5_______________COST PER PORTION : RM 0.605
RECIPE
AMT UNIT INGREDIENTSCOST UNIT COST UNIT RM CENT
INVOICE RECIPE EXTENSION
125AMTg UNITCucumber COST1 kg
1.70 UNIT0.0020 1g UNIT RM 246
COST CENT
137.6 g g
125 Cucumber
Carrot 1.70 1.2 kg 0.0040 1g1g
3.60 1 kg 0.0020 544246
137.6 g g
16.7 Carrot
Red chilly 3.60 1 kg kg 0.0130 1g1g
10.00 1.2 0.0040 218544
16.7 g g
15.6 Red chilly
Green chilly 12.00 1 kg kg 0.0120 1g1g
10.00 1 0.0130 187218
20015.6 g g Green chilly
Onion 12.00 1 kg kg 0.2400 1g1g
2.20 1 0.0120 488187
200 g g
1.25 Onion
Garlic 2.20 600 g 0.0030 1g1g
1.67 1 kg 0.2400 004488
30 1.25 mlg Garlic
Vinegar 1.67 946ml g 0.0070 1ml
6.58 600 0.0030 1g 207004
1 30 tbsp ml Vinegar
Sugar 6.58 1 kg
2.20 946ml 0.0022 1g1ml
0.0070 021207
1 1 tsptbsp Salt
Sugar 2.20 100 g 0.0012 1g1g
0.12 1 kg 0.0022 008021
80 1 mltsp Oil Salt 0.12 2 L g 0.0036 1ml
7.20 100 0.0012 1g 288008
½ 80 cmml Oil
Ginger 7.20 502 L 0.0060 1g1ml
0.30 g 0.0036 015288
½½ cmcm Turmeric
Ginger 0.30 50g g 0.0060 1g1g
0.30 50 0.0060 015015
2 ½ noscm Buah keras
Turmeric 0.30 35g
1.00 50g 0.0285 1g1g
0.0060 143015
3.82 g nos Dry prawn
Buah keras 1.00 3g35g 0.1667 1g1g
0.50 0.0285 633143
3.8 nos
1.25 g Shallotprawn
Dry 0.50 1 kg
2.00 3g 0.0022 1g1g
0.1667 003633
½ 1.25 pcs nos Iceberg lettuce
Shallot 2.00 520 g 0.0062 1g1g
2.80 1 kg 0.0022 003003
½ pcs Iceberg lettuce 2.80 520 g 0.0062 1g
TOTAL 3 023003
TOTAL 3 023

Price per portion = RM 3.023
Price per portion = RM 3.023
5
5
= RM 0.6046
= RM 0.6046
= RM 0.605
= RM 0.605

Selling price = RM 0.605 x 0.45
Selling price = RM 0.605 x 0.45
0.3
0.3
= RM 0.9075
= RM 0.9075
= RM 0.908
= RM 0.908

29

NAME OF RECIPE : kurma Ayam
REFERENCES :_________ DATE : ________________
NUMBER OF PORTION : 8 COST PER PORTION : RM11.856

AMT UNIT COST UNIT COST UNIT
5 tbs Oil 5.90 2kg 0.00295 g 0 193
1.2 kg Chicken 7.00 1.2kg 0.00784 g 7 84
Fresh coconut 1.70 250ml 0.0068 ml 1 02
150 ml
milk
2 tbs Lime juice 1.00 60g 0.0167 g 0 044
5 nos Onion 2.20 1kg 0.00244 g 1 222
5 nos Bunga lawang 0.50 100g 0.005 g 0 0125
8 nos Bunga cengkih 0.90 100g 0.009 g 0 0072
8 cm Kulit kayu manis 1.50 100g 0.015 g 0 0945
2 nos Buah pelaga 1.00 40g 0.025 g 0 125
Serbuk rempah 0.60 50g 0.012 g 0 374
4 tbs
kurma
1 tbs Jintan manis 0.50 30g 0.0167 g 0 106
1 tbs Jintan putih 0.50 30g 0.0167 g 0 106
1 tbs Ketumbar 0.50 20g 0.025 g 0 16
5 nos Garlic 1.60 0.6kg 0.0029 g 0 0728
5 nos Green chilly 2.40 1kg 0.00267 g 0 249
8 nos Shallot 0.30 100g 0.003 g 0 030
- - Salt 0.10 - 0.10 - 0 10
- - Pepper 0.10 - 0.10 - 0 10
TOTAL 11 856

30

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 ½ cm thickness)
35 g fish ball (cut it into two)
35 g squid (cut into 2 x 2 cm)
35 g long beans (‘kacang panjang’)
2 pcs chives (cut into 1 inch length)
25 g ‘sawi’ (cut into 3 cm length) without stem
1 no egg

½ tbs thin soy sauce (maggi)
½ tbs thick soy sauce (maggi)
½ tsp black pepper powder
2 tbs oil

Ingredients (blended):

2 nos garlic
35 g onion
4 nos dried chilly (deseed, soak in water for ½ 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
¼ 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 chicken wings (split into two for each wing)
10 g flour
½ no egg 32
20 g breadcrumb

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)
½ 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

1 ½ tbs Oyster sauce RM 2.68/ 340g RM 0.136/ tbs RM 0.204
3g Dried prawn RM 0.50/ 3 g RM 0.167/ g RM 0.501
10 g Flour RM 1.45/ kg RM 0.001/ g RM 0.010
175 ml Oil RM 7.20/ 2 kg RM 0.003/ ml RM 0.525
90 g Rice(uncooked) RM 24.00/10kg RM 0.002/ g RM 0.216
½ tbs Thin soy sauce RM 3.38/430ml RM 0.118/ tbs RM 0.059
½ tbs Thick soy sauce RM 2.75/280ml RM 0.147/ tbs RM 0.074
½ tsp Black pepper powder RM 3.60/ 40g RM 0.288/ tsp RM 0.144
2 tbs Oil RM 7.20/ 2 kg RM 0.047/ tbs RM 0.094
¼ no Lime RM 2.40/ 600g RM 0.04/ g RM 0.001
2 pcs Chicken wings
20 g Bread crumb RM 5.20/ 500g RM 0.010 g RM 0.208
35 g Fish cake RM 1.50/ 220g RM 0.006/ g RM 0.216
35 g Fish ball RM 3.18/ 200g RM 0.016/ g RM 0.557
35 g Squid RM 11.00/ kg RM 0.011/ g RM 0.385
35 g Long beans RM 7.45/ kg RM 0.007/ g RM 0.261
2 pcs Chives RM 1.20/ 200g RM 0.006 / g RM 0.006
25 g Sawi RM 1.67/ 600g RM 0.003 / g RM 0.063
1 nos Egg RM 0.24/ nos RM 0.240 RM 0.240
2 nos Garlic RM 1.67/ 600g RM 0.003 RM 0.038
35 g Onion RM 2.20/ kg RM 0.002 RM 0.077
4 (6g) nos Dried chilly RM 1.00/ 100g RM 0.010 RM 0.060
5g Dried anchovies RM 1.33/ 100g RM 0.013 RM 0.067
5g Red chili RM 10.48/ kg RM 0.011 RM 0.052
4g Fried onion RM 2.00/ 200g RM 0.010 RM 0.040
½ nos Egg RM 0.24/ nos RM 0.240 RM 0.240
2 cm Aluminium foil RM 0.100
Salt & pepper RM 0.100
TOTAL RM4.4438

NUMBER OF PORTION: _____2________COST PER PORTION: RM 2.219


Selling prize = RM2.219 x 0.45
0.3
=RM3.329

34

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)
12 g young ginger (fine julienne)
3 no egg
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.


15 g chives (sliced thinly)

Procedures (mee hailam):

1) Heat up the oil in a stir fried kuali.
2) Put in the garlic, stir and before start turning to brownish color, add in the chicken
meat, stir for 10 to 15 seconds, then add in the onion and ginger, continue to stir.
3) Pour in the chicken stock, let it boil for 4 to 5 seconds, then reduce the heat and
add in the egg, stir vigorously. Add in the corn flour with the water and stir until the
mixture thickens.
4) Add in the pepper. Blanch the yellow mee for 5 to 6 seconds.
5) Add in the newly blanched yellow mee, stir a bit.
6) Add in all the vegetables together with the red chilly.
7) Cover with a lid and let it cook for 8 to 10 seconds. Season with salt if necessary
(check the taste first). 36
8) Garnish with the sliced chives and serve with the red chilly.

NAME OF RECIPE: Mee Hailam REFERENCE :
DATE : 21 Dis 2004 NUMBER OF PORTION : 2 COST PER PORTION : $ 2.0937

200 g ‘mee kuning’ $ 0.80 500g $ 0.0016 g 0 3200
120 g chicken $ 8.73 710 g $ 0.0123 g 1 4750
80 g sawi $ 1.705 510 g $ 0.0035 g 0 2769
1 tbs Chicen stock $ 18.40 1200 $0.0153 ml 0 2352
liquid(maggi) ml
3 no garlic $ 2.00 480 g $0.0042 g 0 0528
30 g Onion $ 2.44 900 g $0.0027 g 0 0813
4 g Young ginger $ 2.19 280 g $0.0088 g 0 0313
1 no Egg $ 0.25 1 no $0.25 g 0 2860
50 g carrot $ 1.05 120g $0.0088 g 0 4375
5 g Red chilly $ 13.04 767g $0.017 g 0 0850
50 ml oil $13.30 5000g $0.0027 g 0 0910
3.5 g cornflour $1.70 500g $0.0034 g 0 0119
8 g Red chilly $13.04 767g $0.0017 g 0 1360
50 ml Thin soysauce $2.75 280ml $0.0098 g 0 4911
5 g chives $14.28 635g $0.0022 g 0 1124
salt $0.10 0 10
37
TOTAL 4.1874

Nasi Lemak Istimewa with Ayam Masak Merah
Portion: 8

Ingredients (Rice cooked in coconut milk (nasi lemak)):

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

39

160 ml chilly sauce (Maggi)
2 nos tomato (medium size) - turn into tomato concassee
0.5 g powdered tumeric
200 ml oil (for menumis)
20 g gula melaka
Salt to taste

Procedures:

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 (½ 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 sauté 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 groundnuts (minyak 30ml)
24 g ikan bilis (minyak 100ml)

Procedures:

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

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

( a ) Bahan ramuan untuk nasi lemak

100 g Beras RM19.50 5kg RM0.0039 g RM0.390

37 ml Santan RM1.00 225ml RM0.004 ml RM0.148

1 pucuk Daun pandan RM0.50 20 pucuk RM0.025 pucuk RM0.025

¼ inci halia RM4.00 1000g RM0.004 inci RM0.001
20 g garam RM0.12 100g RM0.0012 g RM0.024

TOTAL RM0.588

( b) Bahan ramuan untuk ayam masak merah

10 g Kulit kayu manis RM1.50 100g RM0.015 g RM0.150
4 no Bunga lawang RM1.00 25g RM0.040 no RM0.160
8 no Bunga cengkih RM0.009 g RM0.0009 no RM0.008
3 no Buah keras RM1.00 10 no RM0.100 no RM0.300
15 no Cili kering RM1.00 100g RM0.010 no RM0.150
1 no Bawang besar RM 2.20 1kg RM 0.240 no RM0.240
3 no Bawang merah RM 2.00 kg RM0.002 g RM0.200
2 pucuk Daun pandan RM0.50 20 pucuk RM0.025 pucuk RM0.050
160 ml Tomato sos RM2.00 325g RM0.006 g RM0.960
160 ml Cili sos RM2.00 325g RM0.006 g RM0.960
250 g Tomato RM2.30 600g RM0.0038 g RM0.950
1 ekor Ayam ( saiz sederhana) RM10.00 kg RM10.60 kg RM10.60
6 pucuk Batang serai RM1.00 6 pucuk RM0.167 pucuk RM1.002
1 g halia RM4.00 1000g RM0.004 g RM0.004
1 g lengkuas RM2.50 1000g RM0.003 g RM0.003

200 ml minyak RM0.039 15ml RM0.0026 ml RM0.520

0.5 g Serbuk kunyit RM3.50 1000g RM0.0035 g RM0.002
30 g Garam RM0.12 100g RM0.0012 g RM0.040

20 g Gula Melaka RM0.417 40 g RM0.0104 g RM0.208

TOTAL RM16.507

COST PER PORTION 42
RM2.064

( C) Bahan ramuan untuk acar rampai

33 g cucumber RM0.15 100g RM0.0016 g RM0.053
33 g Carrot RM0.35 100g RM0.0042 g RM0.139
2 no Garlic RM0.27 100g RM0.010 No RM0.020
1/6 no Onion RM2.20 1kg RM0.240 No RM0.040
28 ml Vinegar RM1.20 Bottle RM0.021 5ml RM0.126
5/6 Tbs Sugar RM1.25 Pack RM0.035 1 tbsp RM0.029
0.3 g Ginger RM4.00 1000g RM0.004 g RM0.001
2/3 tbs oil RM7.20 bottle RM0.039 1 tbsp RM0.026
1/6 tbs Sesame seed RM0.80 100g RM0.008 g RM0.020
1/6 tbs Mustard seed RM0.80 100g RM0.008 g RM0.020

TOTAL RM0.474

(D) Bahan ramuan untuk makanan iringan dan hiasan nasi lemak

12 g Kacang jawa RM2.00 500g RM0.004 g RM0.048
12 g Ikan bilis RM2.19 146g RM0.015 g RM0.180

1 Pcs(17.5g) Iceberg lettuce RM1.35 350g RM0.068 pcs RM0.068

80 ml minyak RM7.20 2kg RM0.039 15 ml RM0.208
TOTAL RM0.504

Food cost per portion = selling price
Desired food cost

RM3.630 = RM12.10
0.30

RM12.10× 0.45 = RM5.445

44

ROASTED CHICKEN RICE
Portion: 8

RICE
Ingredients:
700g Uncooked rice
1050ml Water
2tbs Concentrated Chicken Stock
20g Ginger
2 Chicken legs
2 pieces Pandan Leaf
66g Butter
48g Onion
32g Garlic

Procedure:
1. Add in all ingredients into a sauce pot except garlic, onion and butter.
2. Melted the butter in a sauté pan and fry (tumis) the garlic and onion until
fragrant.
3. Put the fried ingredient into the sauce pot and stir it.
4. Heat up the light and cooked the rice until cook.

Chicken 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 sauté pan, fry (tumis) the garlic and onion until color is turning to
brown and fragrant.
2. Add in the fried ingredients, water and chicken bone into a soup pot. Bring it to
boil.
3. When the water is boiling, slow down the fire and bring it to simmer around 15
minute (or the liquid left 70%).
4. Season with salt and pepper to taste.

Roasted Chicken
Ingredients:
1 Chicken (1.3kg)
1/3 tbs Salt
1 tbs Pepper
1/2tbs Thick soy sauce

45

1 tbs Light soy sauce
2 drops Red colouring
4 tbs 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 325°F (165°C) at least 20 minutes.
4. Rub the outside of the chickens with butter.
5. Place the ingredients A in a roasting pan. Place a rack over the ingredients A,
and place the chicken breast down on the rack.
6. Place the chicken into the oven.
7. When the chicken has been in the oven for 45-60 minutes, turn them breast side
up. Baste with the fat in the roasting pan and finish roasting. Total cooking time
is 1 ½ hours.
8. Remove the chicken from the roasting pan.
9. Cut the chicken into 8 quarter and cut each quarter into a small pieces. Hold
them in a bain-marie for service.
10. Set the roasting pan on the range over heat and brown the ingredients A well,
but do not let it burn. Pour off the fat.
11. Add in the stock to deglaze the pan. Boil until the gravy is reduced about one-
third. Degrease carefully.
12. Stir the corn flour with the cold water or stock. Stir it into the gravy. Bring to boil
and simmer until thickened.
13. Strain into a bain-marie, using a china cap lined with cheesecloth. Season
carefully with salt and pepper.
14. Serve each quarter chicken with 60ml sauce.

46

Chilly Sauce
Chilly Sauce
Ingredients:
Ingredients:
80g 80g Red chillychilly
Red
40g 40g Tomato paste
Tomato paste
32g 32g Ginger
Ginger
24g 24g Garlic
Garlic
½ cup cup Vinegar
½ Vinegar
1tbs 1tbs SugarSugar
¼ cup cup Chilly sauce
¼ Chilly sauce
¼ cup cup Tomato sauce
¼ 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 chillychillyjulienne)
1 Red (cut (cut julienne)
37g 37g Chives (slices thinly)
Chives (slices thinly)
67g 67g Tomato (slices thinly)
Tomato (slices thinly)
1 nos nos Cucumber (slices thinly)
1 Cucumber (slices thinly)
50g 50g Iceberg lettuce
Iceberg lettuce
10g 10g SoupSoup leaves
leaves

48

E.P in
A.P.in
terms
terms
of unit or
of unit or A.P. cost Conversion of unit
weight or E.P. cost
No. Food Items Brand Name weight A.P.% E.P.% Per unit cost
volume Per unit
or volume (RM/g) (E.P. form)
per
per
package
package
1 Beras 10kg 100% 10kg 100% RM23.80 RM23.80 700g
=RM23.80x700g
10000g
=RM1.666
2 Daun pandan 500g 100% 500g 100% RM1.50 RM1.50 1g
=RM1.50 x1g
500g
=RM0.03
3 Butter Farm Cow 250g 100% 250g 100% RM2.10 RM2.10 1tbs=13.7g
81/2tbs=116.45g
=RM2.10x116.45g
250g
=RM0.978
4 halia 350g 100% 350g 100% RM1.75 RM1.75 52g
=RM1.75 x52g
350g
=RM0.26
5 Bawang putih 600g 100% 540g 90% RM1.60 RM1.78 52g
=RM1.78 x52g
600g
=RM0.15
6 onion 1kg 100% 900g 90% RM2.20 RM2.44 112g
=RM2.44x112g
1000g
=RM0.273
7 garam 100g 100% 100g 100% RM0.12 RM0.12 1 1/2tsp=3.15g
=RM0.12x3.15g
100g
=RM0.003
8 Celery 1000g 100% 900g 90% RM6.00 RM6.66 30g
=RM6.66x30g
1000g
=RM0.20
9 Carrots 800g 100% 664g 83% RM2.50 RM3.01 30g
=RM3.01 x30g
800g
=RM0.112
10 Ayam 1000g 100% 892.3g 89.23% RM5.00 RM5.60 1.3kg
=RM5.60x1.3kg
1kg
=RM7.284
11 L&P Sauce 150ml 100% 150ml 100% RM6.78 RM6.78 1 1/2tbs
=RM6.78x3.15g
150
=RM0.142
12 Pepper 100g 100% 100g 100% RM3.05 RM3.05 1 tbs
=RM3.05x2.1g
100
=RM0.064
13 Cili merah 1kg 100% 800g 80% RM10.00 RM12.50 90g
=RM12.5x90g
1000
=RM1.125
14 Tomato 400g 100% 400g 100% RM2.75 RM2.75 40g
paste =RM2.75x40g
400g
=RM0.276
15 Cuka 280ml 100% 280ml 100% RM0.40 RM0.40 ½ cup=125ml
=RM0.40x125
280
=RM0.175
16 Gula 500g 100% 500g 100% RM1.25 RM1.25 1 tbs=13.7g
=RM1.25x13.7
500
=RM0.034
17 Sos cili Maggi 340g 100% 340g 100% RM1.69 RM1.69 ¼ cup=62.5g49
=RM1.69x62.5
340
=RM0.306

18 Sos tomato Maggi 475g 100% 475g 100% RM1.98 RM1.98 ¼ cup=62.5g
=RM1.98x62.5
475
=RM0.263

19 Daun bawang 1kg 100% 800g 80% RM9.375 RM11.718 10g
=RM11.718x10
1000
=RM0.117
20 Tomato 600g 100% 570g 95% RM2.30 RM2.421 67g
=RM2.421x67
600
=RM0.270
21 Timun 1kg 100% 800g 80% RM1.70 RM2.125 90g
=RM2.125x90
1000
=RM0.191
22 Iceberg 520g 100% 468g 90% RM2.80 RM3.11 50g
lettuce =RM3.11x50
520
=RM0.30
23 Daun sup 1kg 100% 900g 90% RM12.50 RM13.88 20g
=RM13.88x20
1000
=RM0.276
24 Corn flour 400g 100% 400g 100% RM1.20 RM1.20 50g
=RM1.20x50
400
=RM0.15
25 Concentrated Maggi 1.2kg 100% 1.2kg 100% RM18.40 RM18.40 6 tbs=82.2g
chicken stock =RM18.40x82.2
1200
=RM1.257

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

50

AMT UNIT COST UNIT COST UNIT RM CENTS
700 g Beras 23.80 10kg 0.0024 g 1. 666
1 g Daun pandan 1.50 500g 0.0030 g 0. 030
8½ Tbs Butter 2.10 250g 0.0084 g 0. 978
52 g Halia 1.75 350g 0.0050 g 0. 260
52 g Bawang putih 1.60 600g 0.0029 g 0. 154
112 g Onion 2.20 1kg 0.0022 g 0. 273
1½ Tbs Garam 0.12 100g 0.0012 g 0. 003
30 G Celery 6.00 1kg 0.0066 g 0. 200
30 g Carrots 2.50 800g 0.0037 g 0. 112
1.3 Kg Ayam 5.00 1kg 0.0056 g 7. 284
1½ Tbs L&p sauce 6.78 150ml 0.0452 ml 0. 142
1 Tbs Pepper 3.05 100g 0.0305 g 0. 064
90 g Cili merah 10.00 1kg 0.0125 g 1. 125
40 g Tomato paste 2.75 400g 0.0069 g 0. 276
½ Cup Cuka 0.40 280ml 0.0014 ml 0. 175
1 Tbs Gula 1.25 500g 0.0025 g 0. 034
¼ Cup Magi sos cili 1.69 340g 0.0049 g 0. 306
¼ Cup Magi sos tomato 1.98 475g 0.0042 g 0. 263
10 g Daun bawang 9.375 1kg 0.0117 g 0. 117
67 g Tomato 2.30 600g 0.0164 g 0. 270
90 g Timun 1.70 1kg 0.0021 g 0.
1915 2.80 520g 0.0060 g 0. 300
g Iceberg lettuce
0
20 g Daun sup 12.50 1kg 0.0138 g 0. 276
50 g Corn flour 1.20 400g 0.0030 g 0. 150
Concentrated 18.40 1.2kg 0.0153 g 1. 257
6 Tbs
chicken stock

TOT 16. 867
AL

NAME OF RECIPE: NASI AYAM
DATE: __1/2/2005______________
NUMBER OF PORTION: _____8________COST PER PORTION: RM 2.108


51

Seafood Fried Kuay Teow
Portions: 2
Ingredients:

240 g kuey teow (loosen in up before stir frying)
35 g fish cake (slice it into ½ cm thickness)
35 g fish ball (cut it into two)
35 g taugeh
2 pcs chives (cut into 1 inch length)
25 g ‘sawi’ (cut into 3 cm length)
1 no egg
½ tbs thin soy sauce (maggi)
½ tbs thick soy sauce (maggi)
¼ tsp black pepper powder
2 tbs oil


2 nos garlic
35 g onion
4 nos dried chilly (deseed, soak in water for ½ hour)
3g dried prawn
5g dried anchovies (remove the head and stomach content)


5g red chilly (sliced thinly)
4g fried onion
¼ 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 green chilly (sliced thinly, blanched in water and refresh with icy cold water)
50 ml vinegar
20 ml water
½ tsp salt 53

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 Ingredients Invoice Recipe Extension (RM)
AMT UNIT COST UNIT COST/UNIT
120 g Kuey teow RM 0.80/ 500g RM0.0016/g 0.192
17.5 g Fish cake RM 1.50/ 220g RM0.0068/g 0.119
17.5 g Fish ball RM 3.18/ 200g RM0.0159/g 0.278
17.5 g Squid RM 11.00/ kg RM0.0110/g 0.256
17.5 g Taugeh RM 0.60/ 500g RM0.0012/g 0.021
1 pcs Chives RM 1.20/ 200g RM0.0060/g 0.014
12.5 g Sawi RM 1.50/ 600g RM0.0025/g 0.038
½ no Egg RM 0.24/ no RM0.2400/g 0.120
¼ tbs Soy sauce RM 3.38/430ml RM0.0079/ml 0.059
¼ tbs Thick soy sauce RM 3.38/430ml RM0.0079/ml 0.059
1 tbs Oyster sauce RM 3.38/ 500g RM0.0068/g 0.088
¼ tsp Black pepper RM 3.60/ 40g RM0.090/g 0.036
powder
1 tbs Oil RM 12.60/5 kg RM0.0025/g 0.033
1 no Garlic RM 1.60/ 600g RM0.0027/g 0.001
17.5 g Onion RM 2.00/ kg RM0.0010/g 0.039
2 no Dried chilly RM 1.33/ 100g RM0.0133/g 0.033
1.5 g Dried prawn RM 2.00/ 41g RM0.0005/g 0.073
2.5 g Dried anchovy RM1.33/ 100g RM0.0133/g 0.033
2.5 g Red chilly RM 3.00/ 250g RM0.0120/g 0.033
2g Fried onion RM 2.00/ 200g RM0.0010/g 0.020
¼ no Lime RM 2.40/600g RM0.0040/g 0.042
4g Green chilly RM 1.50/ RM0.0050/g 0.020
25 ml Vinegar RM RM0.0070/ml 0.174
Salt RM 0.100
Total 1.881

54

Sizzling Seafood with Yee Mee
Portions: 2
Ingredients:

2 nos yee mee (blanch just for a while)
1000 ml water
¾ cube ‘ikan bilis kiub’ (maggi)
1 no egg
2 nos garlic (crushed)
1 tbs thick soy sauce (maggi)
4g young ginger (fine julienne)
½ tbs oyster sauce
50 g carrots (wash and slice thinly – 3 mm thick)
2 nos prawn (medium size – remove the skin and head, save it for the stock)
4 nos fish balls (cut into two)
½ no fresh white tofu (cut into two large cubes)
¼ tsp white pepper powder
50 ml oil (for stir frying)
2 tbs water
3.5 g corn flour
Salt to taste

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.

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

Amt Unit Cost Unit Cost Unit RM sen
(RM) (RM)
70 g Yee Mee 2.15 350 g 0.006 1g 0 420
2.5 g ‘Kiub ikan bilis’ Maggi 1.78 80 g 0.022 1g 0 056
½ biji Egg (grade A) 0.24 1 biji 0.240 1 biji 0 120
4 g Garlic 1.05 500 g 0.002 1g 0 008
15 g Onion 2.44 1 kg 0.002 1 ml 0 030
7.5 ml Thick soy sauce 2.75 280 ml 0.009 1g 0 068
(Maggi)
2 g Young ginger 1.80 300 g 0.006 1g 0 012
3.25 g Oyster sauce (Maggi) 2.68 340 g 0.008 1g 0 013
40 g Spinach 3.60 1 kg 0.004 1g 0 160
25 g Carrots 0.391 100 g 0.004 1g 0 100
20 g Squid 1.467 100 g 0.015 1g 0 300
11 g Prawn (medium size) 2.583 100 g 0.026 1g 0 286
20 g Fish balls 3.18 200 g 0.016 1g 0 320
6.5 g Fresh white tofu 4.50 130 g 0.035 1g 0 228
20.15 g Oil (Cap Buruh) 6.20 2 kg 0.003 1g 0 060
1.75 g Cornflour 1.30 400 g 0.003 1g 0 005
4 g Red chili (w/o seed) 13.04 1 kg 0.013 1g 0 052
25 ml Thin soy sauce 3.45 430 ml 0.008 1 ml 0 200
2.5 g Chives 11.85 1 kg 0.012 1g 0 030
TOTAL 2 468

57

Sweet and Sour Chicken
Portions:
Ingredient (chicken):

220g chicken ( debone,remove skin,cut into 2x2 cm )
300ml oil ( A )
45g corn flour
½ 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 oil ( B )
3 nos garlic ( finely chopped )
½ no onion ( cut into 6 wedges )
1 ½ tbsp tomato puree
1 tsp vinegar
2 tbsp tomato sauce ( Maggie )
3 tbsp chili sauce ( Maggie )
170ml chicken stock ( already dilute )
1 tbsp sugar
1 tbsp plum sauce

Ingredients (garnish (1 portion)):

6cm Spring onion
1cm 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 NUMBER OF PORTION 2

200 g Chicken debone 5.53 651g 0.0085 g 1.70
330 ml Oil 12.80 5kg 0.0026 ml 0.858
55 g Corn flour 1.30 400g 0.0033 g 0.18
½ no Egg 0.28 Per 0.14 no 0.14
one
Not Salt 0.10
applicable
Not Pepper 0.10
applicable
1/6 Tsp Black pepper 2.70 50 g 0.054 Tsp 0.10
4 Cubes Pineapple cubes 2.58 33 0.078 Cubes 0.312
cubes
40 g Cucumber 2.80 172 g 0.016 g 0.64
40 g Green pepper 0.93 186 g 0.005 g 0.20
3 no Garlic no 0.10
2 no Onion 0.434 4 no 0.11 no 0.220
1½ Tbs Tomato puree 1.30 100 g 0.013 Tbs 0.165
1 Tsp Vinegar 1.30 340 0.0023 Tsp 0.0058
ml
2 Tbs Tomato sauce 1.40 325 g 0.0043 Tbs 0.129
3 Tbs Chili sauce 2.30 500 g 0.0046 Tbs 0.207
5 Tsp Chicken stock 18.40 1.2 0.015 Tsp 0.075
liter
1 Tbs Sugar 1.40 1.4 kg 0.0014 Tbs 0.021
6 cm Spring onion 9.38 1 kg 0.00938 cm 0.10
Not Chili 10.00 1 kg 0.01 kg 0.10
applicable
200 g Rice (uncooked) 23.80 10 kg 0.00238 g 0.476

1 tbs Plum sauce 2.28 250 0.1368 tbs 0.1368
ml
TOTAL 5.8276

Restorant cost 2 portion Restorant cost 1 portion= Rm9.0984/2 60
Rm5.8276 x 0.45/0.3 = 9.0984 = RM4.5492
~ RM4.60

Chicken Chop
Portions: 2

Equipment:

Food tong, colander, parchment paper, deep-fat fryer

Ingredients:

360 g chicken –without bone- (thigh-and-drumstick areas)
400 ml oil

60 g breadcrumb (Campur 1/3 bread crumb biasa dan 2/3 breadcrumb mahal)
62.5 g flour
1 no egg (mixed with ½ 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

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 (Sautéed Vegetables):

70 g carrots (cut into batonnet)
70 g French beans (cut into 3 cm length)
70 g cauliflower (make into florets)
30 g clarified butter
20 g granulated sugar
2 nos garlic (chopped)
1L water
62

Procedures (sautéed vegetable):

1) Blanch the carrots, broccoli and cauliflower separately.
2) Then immediately refresh them in separate ice bath.
3) Saute the broccoli and cauliflower by using the garlic and season it with the salt 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 ½ tsp butter
6 cm aluminum foil


1 pc chive (sliced thinly)

Ingredients (Stir together until thickens (Baked Jacketed Potatoes)).

40 ml whip cream (dairy cream)
½ no lime (squeeze the juice)

Procedures:

1) Scrub and clean the potatoes well under running water.
2) Rub the potatoes with the butter, salt and white pepper.
3) Wrap well with the aluminum foil.
4) Bake inside an oven (180°C) for 50 to 60 minutes.
5) To serve, garnish with the chives.

63

Cost card
Name of recipe: Chicken chop
No. Of portion: 2

332 g Chicken thigh RM 5.00 /kg RM 0.005/ g RM 1.66
and drumstick
200 ml Oil RM 12.60/5liter RM 0.003/ ml RM 0.600
60 g Bread crumb RM 5.00/ 500g RM 0.01/ g RM 0.600
80 g Flour RM 1.45/ kg RM 0.001/ g RM 0.080
1g Egg RM 0.25/ no RM 0.250/ g RM 0.250
2 no Potatoes RM 2.20/ kg RM 0.002/ no RM 0.004
18.g Butter RM 2.10/ kg RM 0.008/ g RM 0.145
32 g Chives RM 9.375/250g RM 0.012/ g RM 0.384
60 ml Whip cream RM 10.80/ liter RM 0.011/ ml RM 0.660
½ no Lime RM 1.12 / 7 no RM 0.16/ no RM 0.080
350 g Demi-glace RM 16.92/150g RM 2.538/ g RM 0.888
60 g Canned button RM 2.80/ 210g RM 0.013/ g RM 0.80
mushroom
70 g Carrots RM 1.00/ 160g RM 0.006/ g RM 0.42
70 g French beans RM 6.40/ 800g RM 0.008/ g RM 0.56
70 g Cauliflower RM 4.50/ 700g RM 0.006/ g RM 0.42
30 g Clarified butter RM 2.10/ 250g RM 0.008/ g RM 0.24
20 g Granulated RM 1.50 / kg RM 0.002 / g RM 0.04
Sugar
7.36 g Garlic RM 1.60/ 600g RM 0.003 / g RM 0.022
Salt RM 0.100
Pepper RM 0.100 64
Aluminium foil RM 0.200
Total RM 8.253

Pepper Steak with Black Pepper Sauce
Portions: 2
Ingredients:

2 sirloin steaks (or strip steaks)
1 ½ tbs black peppercorn (crushed only during mise-en-place)
45 ml clarified butter (A)
120 ml dairy whip cream
250 ml demi- glace
20 g butter (B)
Salt to taste

Method:.

1) Spread the crushed peppercorns in a hotel pan and press the steaks into them,
lightly coating each side.
2) Sauté the steak in the clarified butter (A) over high heat for 7 to 8 minutes on each
side.
3) Remove the pan from the heat. Pour the sparkling red grape juice to the pan
(while the steaks are still in it).
4) Return the pan to the heat. Cook the steaks further for another 3 to 4 minutes.
5) Remove the steaks from the pan and keep warm on two plates. Sprinkle with the
salt.
6) Immediately add demi glace to the pan.
7) Simmer for 2 to 3 minutes and add the whip cream. Stir well and season with salt.
Before pouring the sauce over the steak, monte au beurre (B) the sauce
beforehand.

*Original recipe requires the use of Cognac (a type of alcoholic beverage)

66

NAME OF RECIPE: Pepper Steak with Black Pepper Sauce REFERENCE :
DATE : 21 Dis 2004 NUMBER OF PORTION : 2 COST PER PORTION : $ 5.33

584 g Sirloin steak $ 14.40 1000g $ 0.0144 g 8 41
13.095 g Black peppercorn $ 1.00 85 g $ 0.01 g 0 13
141 g Butter (clarified $ 2.30 250 g $ 0.0092 g 1 30
butter)
120 ml Whip cream $ 10.80 1000 ml $0.0108 ml 1 30
37.5 g Brown stock $ 25.38 1500 g $0.0169 g 0 63
powder (demi
glaze)
20 g Butter $ 2.30 250 g $0.0092 g 0 18
6.6 g Salt $ 0.12 100 g $0.0012 g 0 01

TOTAL 10 66
67

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 (Campbell’s brand)
¾ tbs butter


20 g cheddar cheese (grated)
3g Parmesan cheese (grated)
3g fresh parsley
4g 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 Water (icy cold) – weight together with ice cubes
1.4 g Instant yeast
22.4 g Bread flour
0.56 g Salt
0.8 g Sugar
1.04 g nonfat milk powder
0.8 g Shortening

5g garlic (chopped fine)
3g 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 ¾ of the icy cold water and mix. Add bit by bit the other 1/3 of the
water if the dough is still tough.Additional icy cold water maybe necessary if
dough is still too hard (it should be as soft as ear lobe).
3) Don’t wait until the dough becomes smooth, add the fat to the dough and mix it
until elastic. Ferment for ½ hour.
4) After that the dough doubles its original volume, punch down and kneads until
smooth outer skin is achieved.
5) Scale the dough to the weight required (20 g for each stick) and round up. Then
rest for 10 min. (benching)
6) Roll out the dough using a rolling pin and roll while tucking it in. Shape the
dough into 20 to 25 cm length stick with 2 cm width. Brush them with butter and
rub with the chopped garlic.
7) Transfer it to a baking tray and proof until the dough relaxes and doubles its
original volume around 10 -15 min.
8) Egg wash and bake at 360°F (180°C) for 12 to 15 minutes.

Procedures (bolognaise sauce):

1. Saute the mirepoix for 3 to 4 minutes. Add in the ground beef and stir for
another 4 to 5 minutes.
2. Add in the tomato paste, and tomato soup. Slow down the fire and continue to
stir and simmer. Add in the bay leaf, Italian spices, dried coriander and the
demi- glace.
3. Continue to simmer until the sauce becomes thick and season with salt and
white pepper powder.
4. When the time comes for serving, place the hot spaghetti over a main course
plate, pour the bolognaise sauce over it, then sprinkle on top of it with the
cheddar and parmesan cheese and lastly the bread crumb.
5. Brown under the salamander and serve together with the side salad as well as
the garlic bread stick.

Ingredients (side salad):

55 g iceberg lettuce (A) (rinse in water for a while, shred it into bite size, toast
under the fan, and cover)
1 ½ pcs iceberg lettuce (B) (rinse in water for a while, toast under the fan, and
cover)
25 g cucumbers (sliced thinly)
10 g French beans (cut into 4 cm length and blanched)
10 g celery (julienne)
10 g scallions or spring onion (cut into 4 cm length) 70

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
¼ tbs chilly sauce (maggi)
¼ tbs tomato sauce (maggi)
Salt and pepper to taste

Procedures:

Mix everything well and chill.

71

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