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AppetizerMixed SaladPotato Salad

Thai Beef salad*Thousand Island dressing

Vinaigrette dressing

SoupCorn and Crab Chowder

Tofu Soup with Nappa Cabbage

Main CourseAyam Masak Lemak Cili

Chicken PaprikKurma Ayam

Malay style Fried ChickenMee Hailam

Nasi Lemak Istimewa bersama Ayam Masak MerahRoasted Chicken with RiceSeafood Fried Kuey Teow

Sizzling Seafood with Yee MeeSweet and Sour Chicken

Chicken ChopPepper Steak with Black Pepper Sauce

Spaghetti BolognaiseStuffed Chicken Breast

DessertBanana SplitCrème Brule

Crème CaramelFresh Fruit Cut

Fruity Layered CakeJelly

KosuiLai Chi Kang

Pandan Kaya Layered CakeSagu Gula Melaka

BeverageCendol NesloCoffee PujanggaCoke Purnama Merindu

Kembang Setaman Red BeanKesuma Sprite

Ice Lemon Tea Tembikai LaiciLime Juice Teh

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Mixed SaladPortions: 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(RM)AMT UNIT COST(RM) UNIT COST(RM) UNIT

37.5 g Iceberg lettuce 2.08 386g 0.00435 g 0.1631314 g Cucumber 0.50 265g 0.00188 g 0.026325 g French bean 6.40 690 0.008 g 0.045 g Celery 6.00 916.4g 0.006 g 0.035 g Onion 2.20 900g 0.0022 g 0.0115 g Carrot 0.40 95g 0.0034 g 0.01728 g Tomatoes 0.20 60g 0.0029 g 0.081230 g Vinegar - 1.90

TOTAL 2.30

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Potato SaladPortions: 1

Important tools:

Sauce panFrench 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)5 g onion-bombay type (finely chopped)5 g gherkins (finely chopped)20 ml mayonnaise¾ pcs iceberg lettuce (as a base)5 g red pepper (julienne)2 g 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(RM)Amt Unit Cost A.P

(RM)Unit Cost E.P

(RM)Unit

100 g Waxy potatoes (A.P) 3.00 1.5kg 0.00267 g 0.267015 g Celery 6.00 1kg 0.00654 g 0.09825 g Onion 2.20 1kg 0.0022 g 0.01225 g Gherkins 7.20 680g 0.0106 g 0.0530

20 ml Mayonnaise 2.90 225ml 0.0129 ml 0.2580¾ pcs Iceberg Lettuce 0.14 1pcs 0.10505 g Red Pepper 3.30 45g 0.0733 g 0.36702 g Parsley 0.10 0.1000

TOTAL 1.2604

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Recipe Ingredient Invoice Recipe Extension (RM)Amt Unit A.P

(RM)Unit E.P (RM) Unit

150 g Indian beef tenderloin 12.80 1kg 0.013 1g 1.9203.53 g Black peppercorns 2.00 80g 0.025 1g 0.088

2 g Oil 5.90 2kg 0.003 1g 0.03960 ml Vinegar 6.58 946ml 0.007 1g 0.41730 g Onion 2.20 1kg 0.002 1g 0.06610 g Bunga Kantan 0.40 50g 0.008 1g 0.0803 g Bealacan 1.85 250g 0.007 1g 0.0025 g Coriander leaves 1.80 100g 0.018 1g 0.0901 no Kaffir lime leaf 1.80 100g 0.018 1g 0.0901 no Red chilly 10.00 1kg 0.010 1g 0.167

1/3 tsp Sugar 1.50 1kg 0.002 1g 0.0082 pieces Iceberg lettuce 2.80 520g 0.005 1g 0.010

TOTAL 2.977

Thai Beef SaladPortions: 2

Ingredients:

150 g Indian beef tenderloin 1 tsp crushed black peppercornsSalt to taste2 tbs oil

60 ml vinegar30 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:

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Thousand Island dressingYield: 250 ml

Ingredients (mayonnaise):

1 no egg yolk (preferably pasteurized)0.25 tbs vinegar (A)0.25 tsp salt¼ tsp mustardCayenne powder as needed212.5 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 mayonnaise60 ml chili sauce7.5 g onion (finely chopped)15 g green peppers (finely chopped)15 g gherkins (finely chopped)1/3 no boiled egg (finely chopped)3 g parsley (finely chopped) Salt and white pepper to tasteWorcestershire sauce to taste

Procedures:

Mix all ingredients together and place inside the chiller until to be used for salads.

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RecipeIngredient

Invoice Recipe (A.P) Recipe (E.P) Extension(RM)Amt Unit RM Unit RM Unit RM Unit

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

15 gGreen pepper

1.210 220 g 0.006 1g 0.007 1g 0.105

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

Cost Card:

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Vinaigrette DressingYield: 200 ml

Ingredients:

60 ml vinegar2/10 tbsp salt2/10 tsp white pepper powder150 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(RM)Amount Unit Cost Unit Cost Unit

60 ml Vinegar RM1.50 650ml RM0.021 1tsp=5ml 0.1392/10bsp Fine Salt RM0.12 100g RM0.020 1tbsp=16.8g 0.004150ml Olive Oil RM4.95 100ml RM0.743 1tbsp=15ml 7.425

2/10tbsp White Pepper Powder

RM3.05 100g RM0.284 1tbsp=9.3 0.340

TOTAL 7.602

1 portion = 30ml

200ml / 30ml = 6.6667 portion

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

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Corn and Crab ChowderPortions: 2

Ingredients:

½ tbs vegetable oil25 g onions (medium dice)½ clove garlic (chopped fine)6 g flour336 ml chicken stock6 ml lime juice66 g potatoes (medium dice)¼ no bay leaf80 g corn kernels (canned or frozen, NOT the cream type)66 g crabmeat (cut into 2 cm length)42 ml milk (hot)14 ml whip cream Salt and white pepper to taste2g 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 INGREDIENTS INVOICE RECIPE EXTENTION(RM)AMOUNT UNIT COST

(RM)UNIT COST UNIT

1 1/4 tbs Vegetable oil (Saji)

5.90 1kg 0.0773 tbs 0.097

62.5g g Onions 2.20 900g 0.0024 g 0.1531 1/4 Clove Garlic 1.60 1kg 0.0016 Clove 0 002

15 g Flour 1.45 1kg 0.0015 g 0 0218840 ml Chicken Stock

(Maggi)18.00 31 L 0.0029 ml 2 436

15 ml Lime Juice 0.069 1 biji 0.0035 ml 0 053165 g Potatoes 3.00 1.5kg 0.0013 g 0 2155/8 no Bay Leaf 7.10 3g 0.2177 no 0 136200 g Corn Kernels 2.50 425g 0.0059 g 1 180165 g Crabmeat 4.10 250g 0.0164 g 2 706105 ml Milk (Dutch Baby) 4.00 1L 0.0040 ml 0 42035 ml Whip Cream 10.80 1L 0.0108 ml 0 3785 g Parsley - - - - 0 10- - Salt - - - - 0 10- - White Pepper - - - - 0 10

TOTAL 8 0978

Cost per portion: RM1.61956

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Tofu Soup with Nappa CabbagePortions: 2

Ingredients:

1 ½ nos white tofu (cut into 6 equal pieces)4 nos crab stick (artificial) – cut into 1 inch length40 g nappa cabbage (cut into 1 inch length)¼ ‘kiub ikan bilis’ (maggi)1 ½ cup waterSalt and white pepper powder to taste

Ingredients (blend):

2 nos garlic20 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(RM)AMT UNIT COST(RM) UNIT COST(RM) UNIT

1 1/2 nos White tofu 2.50 1kg 0.2 nos 0.3004 nos Crab stick 3.00 250g 0.012 nos 0.667

40 g Nappa cabbage 3.20 1kg 0.004 g 0.1601/4 cube Ikan bilis 1.80 60g 0.03 cube 0.4502 nos Garlic 2.67 1kg 0.0031 nos 0.032

20 g Onion 2.20 1kg 0.0024 g 0.490nos Red chilly 10.00 1kg 0.013 g 0.054

2 pes Chives 9.375 1kg 0.012 pcs 0.12810 g ‘Daun sup’ 12.50 1kg 0.0147 g 0.1473 g Fried onion 2.00 200g 0.01 g 0.030

Salt and pepper 0.100TOTAL 2.117

Cost per portion = RM1.0585

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Ayam Masak Lemak Cili2 portions

Ingredients:

220 g chicken (with bones, cut into two equal parts)5 nos small chillies (pounded)1 cm fresh tumeric (kunyit segar) – pounded150 ml coconut milk1 no lemon grass (serai) – crushed a bitSalt and sugar to taste200 ml water

Ingredients (Cooked Sambal):

5 g dried chilly (remove the seed and soak in water for ½ hour)4 g onion½ no garlic1 tbs oilSalt and white pepper to taste

Ingredients (garnish):

1 pc (25 x 25 cm) fresh banana leaf½ pc daun kunyit2g raja ulam15g cucumber (1cm thickness - slice thinly)15 g carrot (1/3 cm thickness - slice thinly)

Procedures:

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

to 5 minutes.6) Season with salt and sugar to taste.

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Ingredients (white rice):

160 g rice288 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 Ingredients Invoice Recipe Extension(RM)AMT UNIT COST/UNIT COST/UNIT

220 g Chicken RM 5.00 /kg RM 0.005/ g RM 1.2325 nos Small chilies RM 1.50 /250 g RM 0.006/ nos RM 0.1001 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 0.3001 nos Lemon grass RM 0.50/ 5 nos RM 0.100/ nos RM 0.1005 g Dried chilly RM 1.00/ 100g RM 0.013/ g RM 0.0674g Onion RM 2.20/ kg RM 0.002/ g RM 0.010

½ nos Garlic RM 1.60/ 600g RM 0.003/ nos RM 0.0071 tbs Oil RM 5.90/ bottle RM 0.003/ tbs RM 0.0191 pc Banan leaf RM 0.100½ pc Daun kunyit RM 0.50/ 5 nos RM 0.100/ pc RM 0.0502 g Ulam raja RM 0.10015 g Cucumber RM 1.00/ 650g RM 0.002/ g RM 0.03115 g Carrot RM 1.00/ 160g RM 0.007/ g RM 0.110

Salt RM 0.100Sugar RM 0.100

White powder RM 0.100TOTAL RM 2.538

Cost per portion = RM1.269

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Chicken PaprikPortions: 2.5

Ingredients:

220g chicken breasts (cleaned and sliced thinly)½ cup oil1 ½ tbs oyster sauce1 tbs chilly sauce1 tbs tomato sauce1 tbs soya sauce1 ½ tbs concentrated Maggi Chicken Stock (thinned down with half a cup of water)4 pieces kaffir lime leaves (daun limau purut)1 nos onion (sliced thinly)3 nos garlic (chopped)8 nos cili padi (crushed)6 nos dried chillies (cut and soaked with water, and pounded)4 nos young corn (jagung muda) – cut into 4 pieces120 g long bean (cut into 4 cm length)3.5 g corn flour

Ingredients (garnish):

2 pcs kaffir lime leaf2 nos daun kunyit3 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)):

5 g dried chilly (remove the seed and soak in water for ½ hour)4 g onion½ no garlic1 tbs oil Salt and white pepper powder to taste

Cost Card:

Recipe Ingredients Invoice Recipe Extension(RM)AMT UNIT COST/UNIT COST/UNIT

220 g Chicken RM 5.00/ kg RM 0.00873/ g RM 1.9206117.6 g Oil RM 2.95/ kg RM 0.00295/ g RM 0.346929.1 g Oyster sauce RM 2.68/ g RM 0.00788/ g RM 0.229319.4 g Chili sauce RM 1.69/ g RM 0.00497/ g RM 0.096419.4 g Tomato sauce RM 1.69/ g RM 0.00497/ g RM 0.096415 ml Soya sauce RM 2.75/ g RM 0.00982/ml RM 0.1473

25.95 g Concentrated chicken stock

RM 18.40/ kg RM 0.00920/ g RM 0.2387

3 g Kaffir lime leaves RM 0.50/ g RM 0.00500/ g RM 0.0150104 g Onion RM 2.20/ kg RM 0.00244/ g RM 0.2538

5 g Garlic RM 3.00/ kg RM 0.00333/ g RM 0.016725 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 0.0090250 g Young corn RM 1.00/ g RM 0.00100/ g RM 0.2500120 g Kacang panjang RM 6.41/ kg RM 0.00745/ g RM 0.8940

1 g Daun kunyit RM 1.00/ g RM 0.00100/ g RM 0.00103 g Bunga kantan RM 12.50/ kg RM 0.01250/ g RM 0.03753 g Cucumber RM 1.57 / kg RM 0.00188/ g RM 0.0056

TOTAL RM 4.8202

Cost per portion= RM2.4101

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Kurma AyamPortions: 8

Ingredients: 5 tbs oil (for tumis)220 ml water1.2 kg chicken (medium large size-without inner organ, head, leg)150 ml fresh coconut milk (simmer with 200ml water)2 tbs lime juice5 nos onion (cut in four equal pieces)5 bunga lawang8 bunga cengkih8 cm kulit kayu manis2 nos buah pelagaSalt and pepper taste

Ingredients (blend):4 tbs serbuk rempah kurma2 tbs jintan manis2 tbs jintan putih2 tbs ketumbar5 nos garlic5 nos green chilly8 nos shallot(Use 1/3 blended ingredient for marinated the chicken)

Procedures:

1) Heat the oil over a high-pressure kuali range. Tumis the blended ingredient and spices together.

2) Add the chicken and cook until tender. Stir it once in a while and chicken juice 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 rice1150 ml water A (to be used for cooking)5/4 pc pandan leaf

Ingredients (garnish):

1 nos green chilly2 nos tomato

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

RECIPE INGREDIENTS INVOICE RECIPE EXTENSION 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

150 ml Fresh coconut milk

1.70 250ml 0.0068 ml 1 02

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

4 tbs Serbuk rempah kurma

0.60 50g 0.012 g 0 374

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

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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 A inside it together with the

pandan leaf. Boil the rice and slow down the fire when liquid starts to dry up.3) Cover the pot and let the rice cook completely.

Ingredients (Pappadom (portions: 5)): 15 g pappadom250 ml oil

Method:1) Heat up the oil over a high-pressure kuali range.2) Fry the pappadom until it is golden brown in colour.

Ingredients (Acar Timun Buah Keras (portions: 5)): 125 g cucumber (Batonnet)137.6 g carrot (Julienne)16.7 g red chilly (Julienne)15.66 g green chilly (Julienne)2 nos onion (wedges – 1 onion cut into 8 wedges)30 ml vinegar1 tbs sugar80 ml oilAs needed salt

Ingredients (blend):33.4 g red chilly0.5 cm ginger1.25 nos garlic1.25 nos shallot2 nos buah keras½ cm turmeric3.8 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:

29

NAME OF RECIPE : _Acar Timun Buah Keras_ REFERENCES : ____________________________ DATE : _____27/12/04_ NUMBER OF PORTION : __5_______________COST PER PORTION : RM 0.605

RECIPE INVOICE RECIPE EXTENSION AMT UNIT

INGREDIENTS COST UNIT COST UNIT RM CENT

125 g Cucumber 1.70 1 kg 0.0020 1g 246 137.6 g Carrot 3.60 1.2 kg 0.0040 1g 544 16.7 g Red chilly 10.00 1 kg 0.0130 1g 218 15.6 g Green chilly 12.00 1 kg 0.0120 1g 187 200 g Onion 2.20 1 kg 0.2400 1g 488 1.25 g Garlic 1.67 600 g 0.0030 1g 004 30 ml Vinegar 6.58 946ml 0.0070 1ml 207 1 tbsp Sugar 2.20 1 kg 0.0022 1g 021 1 tsp Salt 0.12 100 g 0.0012 1g 008 80 ml Oil 7.20 2 L 0.0036 1ml 288 ½ cm Ginger 0.30 50 g 0.0060 1g 015 ½ cm Turmeric 0.30 50g 0.0060 1g 015 2 nos Buah keras 1.00 35g 0.0285 1g 143 3.8 g Dry prawn 0.50 3g 0.1667 1g 633 1.25 nos Shallot 2.00 1 kg 0.0022 1g 003 ½ pcs Iceberg lettuce 2.80 520 g 0.0062 1g 003 TOTAL 3 023 Price per portion = RM 3.023

5

= RM 0.6046 = RM 0.605 Selling price = RM 0.605 x 0.45

0.3

= RM 0.9075 = RM 0.908

NAME OF RECIPE : _Acar Timun Buah Keras_ REFERENCES : ____________________________ DATE : _____27/12/04_ NUMBER OF PORTION : __5_______________COST PER PORTION : RM 0.605

RECIPE INVOICE RECIPE EXTENSION AMT UNIT

INGREDIENTS COST UNIT COST UNIT RM CENT

125 g Cucumber 1.70 1 kg 0.0020 1g 246 137.6 g Carrot 3.60 1.2 kg 0.0040 1g 544 16.7 g Red chilly 10.00 1 kg 0.0130 1g 218 15.6 g Green chilly 12.00 1 kg 0.0120 1g 187 200 g Onion 2.20 1 kg 0.2400 1g 488 1.25 g Garlic 1.67 600 g 0.0030 1g 004 30 ml Vinegar 6.58 946ml 0.0070 1ml 207 1 tbsp Sugar 2.20 1 kg 0.0022 1g 021 1 tsp Salt 0.12 100 g 0.0012 1g 008 80 ml Oil 7.20 2 L 0.0036 1ml 288 ½ cm Ginger 0.30 50 g 0.0060 1g 015 ½ cm Turmeric 0.30 50g 0.0060 1g 015 2 nos Buah keras 1.00 35g 0.0285 1g 143 3.8 g Dry prawn 0.50 3g 0.1667 1g 633 1.25 nos Shallot 2.00 1 kg 0.0022 1g 003 ½ pcs Iceberg lettuce 2.80 520 g 0.0062 1g 003 TOTAL 3 023 Price per portion = RM 3.023

5

= RM 0.6046 = RM 0.605 Selling price = RM 0.605 x 0.45

0.3

= RM 0.9075 = RM 0.908

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

RECIPE INGREDIENTS INVOICE RECIPE EXTENSION 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

150 ml Fresh coconut milk

1.70 250ml 0.0068 ml 1 02

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

4 tbs Serbuk rempah kurma

0.60 50g 0.012 g 0 374

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

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Malay Style Fried Rice with Chicken BoxingPortions: 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 stem1 no egg

½ tbs thin soy sauce (maggi)½ tbs thick soy sauce (maggi)1 ½ tbs oyster sauce½ tsp black pepper powder2 tbs oil

Ingredients (blended):

2 nos garlic35 g onion4 nos dried chilly (deseed, soak in water for ½ hour)3 g dried prawn5 g dried anchovies (remove the head and stomach content)

Garnishes:

5 g red chilly (sliced thinly)4 g fried onion¼ no 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 flour½ no egg20 g breadcrumb

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Salt and white pepper powder to taste2 cm aluminium foil350 ml oil (for deep frying)

Procedures (chicken boxing):

1) Season the chicken wing pieces with salt and white pepper powder.2) Pass them through the standard breading procedure.3) Cover the end bones of each of the chicken wing with aluminium foil and deep fry them until golden brown.

Ingredients (white rice):

160 g rice460 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.

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Cost Card:

No. Of portion: 2

Recipe Ingredients Invoice Recipe Extension(RM)AMT UNIT COST/UNIT COST/UNIT

1 ½ tbs Oyster sauce RM 2.68/ 340g RM 0.136/ tbs RM 0.2043 g Dried prawn RM 0.50/ 3 g RM 0.167/ g RM 0.50110 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 0.52590 g Rice(uncooked) RM 24.00/10kg RM 0.002/ g RM 0.216½ tbs Thin soy sauce RM 3.38/430ml RM 0.118/ tbs RM 0.059½ tbs Thick soy sauce RM 2.75/280ml RM 0.147/ tbs RM 0.074½ tsp Black pepper powder RM 3.60/ 40g RM 0.288/ tsp RM 0.1442 tbs Oil RM 7.20/ 2 kg RM 0.047/ tbs RM 0.094¼ no Lime RM 2.40/ 600g RM 0.04/ g RM 0.0012 pcs Chicken wings20 g Bread crumb RM 5.20/ 500g RM 0.010 g RM 0.20835 g Fish cake RM 1.50/ 220g RM 0.006/ g RM 0.21635 g Fish ball RM 3.18/ 200g RM 0.016/ g RM 0.55735 g Squid RM 11.00/ kg RM 0.011/ g RM 0.38535 g Long beans RM 7.45/ kg RM 0.007/ g RM 0.2612 pcs Chives RM 1.20/ 200g RM 0.006 / g RM 0.00625 g Sawi RM 1.67/ 600g RM 0.003 / g RM 0.0631 nos Egg RM 0.24/ nos RM 0.240 RM 0.2402 nos Garlic RM 1.67/ 600g RM 0.003 RM 0.03835 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 0.0605 g Dried anchovies RM 1.33/ 100g RM 0.013 RM 0.0675 g Red chili RM 10.48/ kg RM 0.011 RM 0.0524 g Fried onion RM 2.00/ 200g RM 0.010 RM 0.040

½ nos Egg RM 0.24/ nos RM 0.240 RM 0.2402 cm Aluminium foil RM 0.100

Salt & pepper RM 0.100TOTAL RM4.4438

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

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Mee HailamPortions: 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 water3 tbs chicken stock liquid (maggi)9 nos garlic (crushed)30 g onion (sliced thinly) 12 g young ginger (fine julienne)3 no egg240 g sawi (wash and cut into 3 cm length)150 g carrots (wash and slice thinly – 3 mm thick)15 g red chilly (sliced thinly)150 ml oil540 g chicken (debone and the bones should be used for the chicken stock)6 tbs water20 g corn 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 sauce51/2 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

(check the taste first).8) Garnish with the sliced chives and serve with the red chilly.

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RECIPE INGREDIENTS INVOICE RECIPE EXTENSION AMT UNIT COST UNIT COST UNIT 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

liquid(maggi) $ 18.40 1200

ml $0.0153 ml 0 2352

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 TOTAL 4.1874

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

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Nasi Lemak Istimewa with Ayam Masak MerahPortion: 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 ginger8 pieces pandan leavesSalt 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 length4 nos star anise (bunga lawang)8 nos cloves (bunga cengkih)1 no chicken (medium size)6 nos lemon grass (serai) 1 inch ginger (halia)1 inch galangal (lengkuas )15 nos dried chillies (cili kering)3 nos nutmeg (buah keras)1 no onion 3 nos shallot2 piece pandan leaves160 ml tomato sauce (Maggi)

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160 ml chilly sauce (Maggi)2 nos tomato (medium size) - turn into tomato concassee0.5 g powdered tumeric200 ml oil (for menumis)20 g gula melakaSalt to 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 oil4/3 tbs mustard seed (biji sawi)4/3 tsp tumeric powder (serbuk kunyit)2/3 cup vinegar8 tbs sugar2/3 inch ginger (crushed a bit)6 tbs oil4 pcs iceberg lettuce (½ pcs for 1 portion)

Ingredient and procedure (garnish):

Place iceberg lettuce on the bottom of acar rampai

Procedures:

1) Place the oil, onion, garlic and ginger into a sauté pan.

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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.

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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

RECIPE INGREDIENTS INVOICE RECIPE EXTENSION AMT UNIT COST UNIT COST UNIT100 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

RECIPE INGREDIENTS INVOICE RECIPE EXTENSION

AMT UNIT COST UNIT COST UNIT

10 g Kulit kayu manis RM1.50 100g RM0.015 g RM0.150

4 no Bunga lawang RM1.00 25g RM0.040 no RM0.160

8 no Bunga cengkih RM0.009 g RM0.0009 no RM0.008

3 no Buah keras RM1.00 10 no RM0.100 no RM0.300

15 no Cili kering RM1.00 100g RM0.010 no RM0.150

1 no Bawang besar RM 2.20 1kg RM 0.240 no RM0.240

3 no Bawang merah RM 2.00 kg RM0.002 g RM0.200

2 pucuk Daun pandan RM0.50 20 pucuk RM0.025 pucuk RM0.050

160 ml Tomato sos RM2.00 325g RM0.006 g RM0.960160 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 RM2.064

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( C) Bahan ramuan untuk acar rampai

RECIPE INGREDIENTS INVOICE RECIPE EXTENSION

AMT UNIT COST UNIT COST UNIT33 g cucumber RM0.15 100g RM0.0016 g RM0.05333 g Carrot RM0.35 100g RM0.0042 g RM0.1392 no Garlic RM0.27 100g RM0.010 No RM0.0201/6 no Onion RM2.20 1kg RM0.240 No RM0.04028 ml Vinegar RM1.20 Bottle RM0.021 5ml RM0.1265/6 Tbs Sugar RM1.25 Pack RM0.035 1 tbsp RM0.0290.3 g Ginger RM4.00 1000g RM0.004 g RM0.0012/3 tbs oil RM7.20 bottle RM0.039 1 tbsp RM0.0261/6 tbs Sesame seed RM0.80 100g RM0.008 g RM0.020

1/6 tbs Mustard seed RM0.80 100g RM0.008 g RM0.020

TOTAL RM0.474

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

RECIPE INGREDIENTS INVOICE RECIPE EXTENSION AMT UNIT COST UNIT COST UNIT

12 g Kacang jawa RM2.00 500g RM0.004 g RM0.04812 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

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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

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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.

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Chilly Sauce Ingredients: 80g Red chilly 40g Tomato paste 32g Ginger 24g Garlic ½ cup Vinegar 1tbs Sugar ¼ cup Chilly sauce ¼ cup Tomato sauce Salt to taste Procedure: 1. Blended all ingredients with food processor until finely. Garnishing 1 nos Red chilly (cut julienne) 37g Chives (slices thinly) 67g Tomato (slices thinly) 1 nos Cucumber (slices thinly) 50g Iceberg lettuce 10g Soup leaves

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Chilly Sauce Ingredients: 80g Red chilly 40g Tomato paste 32g Ginger 24g Garlic ½ cup Vinegar 1tbs Sugar ¼ cup Chilly sauce ¼ cup Tomato sauce Salt to taste Procedure: 1. Blended all ingredients with food processor until finely. Garnishing 1 nos Red chilly (cut julienne) 37g Chives (slices thinly) 67g Tomato (slices thinly) 1 nos Cucumber (slices thinly) 50g Iceberg lettuce 10g Soup leaves

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No. Food Items Brand Name

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

A.P.%

E.P in terms of unit orweight or volume per package

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

E.P. cost Per unit

Conversion of unit cost (E.P. form)

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=13.7g81/2tbs=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 paste

400g 100% 400g 100% RM2.75 RM2.75 40g=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=62.5g=RM1.69x62.5 340=RM0.306

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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 lettuce

520g 100% 468g 90% RM2.80 RM3.11 50g=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 chicken stock

Maggi 1.2kg 100% 1.2kg 100% RM18.40 RM18.40 6 tbs=82.2g=RM18.40x82.2 1200=RM1.257

8 portion= RM16.8671 portion= RM2.108

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RECIPE INGREDIENTS INVOICE RECIPE EXTENSIONAMT UNIT COST UNIT COST UNIT RM CENTS700 g Beras 23.80 10kg 0.0024 g 1. 666

1 g Daun pandan 1.50 500g 0.0030 g 0. 0308 ½ Tbs Butter 2.10 250g 0.0084 g 0. 97852 g Halia 1.75 350g 0.0050 g 0. 26052 g Bawang putih 1.60 600g 0.0029 g 0. 154

112 g Onion 2.20 1kg 0.0022 g 0. 2731 ½ Tbs Garam 0.12 100g 0.0012 g 0. 00330 G Celery 6.00 1kg 0.0066 g 0. 20030 g Carrots 2.50 800g 0.0037 g 0. 1121.3 Kg Ayam 5.00 1kg 0.0056 g 7. 2841 ½ Tbs L&p sauce 6.78 150ml 0.0452 ml 0. 142

1 Tbs Pepper 3.05 100g 0.0305 g 0. 06490 g Cili merah 10.00 1kg 0.0125 g 1. 12540 g Tomato paste 2.75 400g 0.0069 g 0. 276½ Cup Cuka 0.40 280ml 0.0014 ml 0. 1751 Tbs Gula 1.25 500g 0.0025 g 0. 034¼ Cup Magi sos cili 1.69 340g 0.0049 g 0. 306¼ Cup Magi sos tomato 1.98 475g 0.0042 g 0. 26310 g Daun bawang 9.375 1kg 0.0117 g 0. 11767 g Tomato 2.30 600g 0.0164 g 0. 27090 g Timun 1.70 1kg 0.0021 g 0. 19150 g Iceberg lettuce 2.80 520g 0.0060 g 0. 30020 g Daun sup 12.50 1kg 0.0138 g 0. 27650 g Corn flour 1.20 400g 0.0030 g 0. 150

6 TbsConcentrated chicken stock

18.40 1.2kg 0.0153 g 1. 257

TOTAL 16. 867NAME OF RECIPE: NASI AYAMDATE: __1/2/2005______________ NUMBER OF PORTION: _____8________COST PER PORTION: RM 2.108 Cost per portion = RM2.108

Selling prize = RM2.108 x 0.45 0.3 =RM3.162

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Seafood Fried Kuay TeowPortions: 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 squid (cut into 2 x 2 cm)35 g taugeh2 pcs chives (cut into 1 inch length)25 g ‘sawi’ (cut into 3 cm length)1 no egg½ tbs thin soy sauce (maggi)½ tbs thick soy sauce (maggi)1 ½ tbs oyster sauce¼ tsp black pepper powder2 tbs oil

Ingredients (blend):

2 nos garlic35 g onion4 nos dried chilly (deseed, soak in water for ½ hour)3 g dried prawn5 g dried anchovies (remove the head and stomach content)

Ingredients (garnish):

5 g red chilly (sliced thinly)4 g fried onion¼ no lime

Procedures:

1) Heat up the oil over a high-pressure kuali range. Fry the blended ingredients for 3 to 4 minutes while stirring2) Add in the thin soy sauce, thick soy sauce, oyster sauce and black pepper powder3) Add in the ‘squid’, fish balls, and fish cake. Stir fry for 3 to 4 minutes. Then add in the

eggs and continue to stir.4) Add in the ‘kuay teow’ and stir before adding in the vegetables. 5) Serve with pickled chilly on a sauce dish.

Ingredients (pickled chilly):

8 g green chilly (sliced thinly, blanched in water and refresh with icy cold water)50 ml vinegar20 ml water½ tsp salt

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

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Cost cardName of recipe: Seafood fried kuey teowNo. 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

powderRM 3.60/ 40g RM0.090/g 0.036

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 2 g Fried onion RM 2.00/ 200g RM0.0010/g 0.020 ¼ no Lime RM 2.40/600g RM0.0040/g 0.042 4 g Green chilly RM 1.50/ RM0.0050/g 0.020 25 ml Vinegar RM RM0.0070/ml 0.174

Salt RM 0.100Total 1.881

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Recipe Ingredients Invoice Recipe Extension

56

Sizzling Seafood with Yee MeePortions: 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)30 g onion (sliced thinly)1 tbs thick soy sauce (maggi)4 g young ginger (fine julienne)½ tbs oyster sauce80 g sawi (wash and cut into 3 cm length)50 g carrots (wash and slice thinly – 3 mm thick)40 g squid (cut into 2 x 2 cm)2 nos prawn (medium size – remove the skin and head, save it for the stock)4 nos fish balls (cut into two)½ no fresh white tofu (cut into two large cubes)¼ tsp white pepper powder50 ml oil (for stir frying)2 tbs water3.5 g corn flour Salt to taste

Ingredients (chilly with soy sauce):8 g 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.

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Amt Unit Cost

(RM)

Unit Cost

(RM)

Unit RM sen

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 1 g 0 008

15 g Onion 2.44 1 kg 0.002 1 ml 0 030

7.5 ml Thick soy sauce

(Maggi)

2.75 280 ml 0.009 1g 0 068

2 g Young ginger 1.80 300 g 0.006 1 g 0 012

3.25 g Oyster sauce (Maggi) 2.68 340 g 0.008 1 g 0 013

40 g Spinach 3.60 1 kg 0.004 1 g 0 160

25 g Carrots 0.391 100 g 0.004 1 g 0 100

20 g Squid 1.467 100 g 0.015 1 g 0 300

11 g Prawn (medium size) 2.583 100 g 0.026 1 g 0 286

20 g Fish balls 3.18 200 g 0.016 1 g 0 320

6.5 g Fresh white tofu 4.50 130 g 0.035 1 g 0 228

20.15 g Oil (Cap Buruh) 6.20 2 kg 0.003 1 g 0 060

1.75 g Cornflour 1.30 400 g 0.003 1 g 0 005

4 g Red chili (w/o seed) 13.04 1 kg 0.013 1 g 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 1 g 0 030

TOTAL 2 468

COST CARD:

1 portion

57

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Sweet and Sour ChickenPortions:

Ingredient (chicken):

220g chicken ( debone,remove skin,cut into 2x2 cm )300ml oil ( A )45g corn flour½ no eggsalt and pepper to taste1/6 tsp black pepper powder

Ingredient (vegetable):

4 nos pineapple cubes ( 1 nos cut into half )2 tbsp pineapple syrup40g cucumber ( cut into long thwise into separate pieces,twise,each pieces

0.5cm thick )40g green pepper ( cut into triangle,1.5x1.5cm )salt and pepper as needed

Ingredient (sauces):

2 tbsp oil ( B )3 nos garlic ( finely chopped )½ no onion ( cut into 6 wedges )1 ½ tbsp tomato puree1 tsp vinegar2 tbsp tomato sauce ( Maggie )3 tbsp chili sauce ( Maggie )170ml chicken stock ( already dilute )1 tbsp sugar1 tbsp plum sauce

Ingredients (garnish (1 portion)):

6cm Spring onion1cm 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.3) Add in sugar and continue to stir.4) Put it aside until order receives.

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NAME OF RECIPE Sweet & Sour Chicken NUMBER OF PORTION 2

RECIPE INGREDIENTS INVOICE RECIPE EXTENSIONAMT UNIT COST UNIT COST UNIT

200 g Chicken debone 5.53 651g 0.0085 g 1.70330 ml Oil 12.80 5kg 0.0026 ml 0.85855 g Corn flour 1.30 400g 0.0033 g 0.18½ no Egg 0.28 Per

one0.14 no 0.14

Not applicable

Salt 0.10

Not applicable

Pepper 0.10

1/6 Tsp Black pepper 2.70 50 g 0.054 Tsp 0.104 Cubes Pineapple cubes 2.58 33

cubes0.078 Cubes 0.312

40 g Cucumber 2.80 172 g 0.016 g 0.6440 g Green pepper 0.93 186 g 0.005 g 0.203 no Garlic no 0.102 no Onion 0.434 4 no 0.11 no 0.2201 ½ Tbs Tomato puree 1.30 100 g 0.013 Tbs 0.1651 Tsp Vinegar 1.30 340

ml0.0023 Tsp 0.0058

2 Tbs Tomato sauce 1.40 325 g 0.0043 Tbs 0.1293 Tbs Chili sauce 2.30 500 g 0.0046 Tbs 0.2075 Tsp Chicken stock 18.40 1.2

liter0.015 Tsp 0.075

1 Tbs Sugar 1.40 1.4 kg 0.0014 Tbs 0.0216 cm Spring onion 9.38 1 kg 0.00938 cm 0.10Not applicable

Chili 10.00 1 kg 0.01 kg 0.10

200 g Rice (uncooked) 23.80 10 kg 0.00238 g 0.476

1 tbs Plum sauce 2.28 250 ml

0.1368 tbs 0.1368

TOTAL 5.8276

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

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Chicken ChopPortions: 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 flour1 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-glace60 g canned button mushroom (thinly sliced)15 g butter20 ml dairy whip creamSalt 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 (Sautéed Vegetables):

70 g carrots (cut into batonnet)70 g French beans (cut into 3 cm length) 70 g cauliflower (make into florets)30 g clarified butter20 g granulated sugar2 nos garlic (chopped)Salt and white pepper to taste1 L water

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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 butterSalt and white pepper powder to taste6 cm aluminum foil

Ingredients (garnish):

1 pc chive (sliced thinly)

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

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

Procedures:

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

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Cost cardName of recipe: Chicken chopNo. Of portion: 2

Recipe Ingredients Invoice Recipe ExtensionAMT UNIT COST UNIT COST UNIT 332 g Chicken thigh

and drumstickRM 5.00 /kg RM 0.005/ g RM 1.66

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 1 g 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

mushroomRM 2.80/ 210g RM 0.013/ g RM 0.80

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

SugarRM 1.50 / kg RM 0.002 / g RM 0.04

7.36 g Garlic RM 1.60/ 600g RM 0.003 / g RM 0.022Salt RM 0.100Pepper RM 0.100Aluminium foil RM 0.200

Total RM 8.253

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Pepper Steak with Black Pepper SaucePortions: 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 cream250 ml demi- glace20 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)

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RECIPE INGREDIENTS INVOICE RECIPE EXTENSION AMT UNIT COST UNIT COST UNIT 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

butter) $ 2.30 250 g $ 0.0092 g 1 30

120 ml Whip cream $ 10.80 1000 ml $0.0108 ml 1 30 37.5 g Brown stock

powder (demi glaze)

$ 25.38 1500 g $0.0169 g 0 63

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

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

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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 Salt and white pepper powder to taste Ingredients (garnish): 20 g cheddar cheese (grated) 3 g Parmesan cheese (grated) 3 g fresh parsley 4 g 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 5 g garlic (chopped fine) 3 g butter (melted and brushed to the bread)

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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)

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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.

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No. of portion: 2RECIPE INGREDIENT INVOICE RECIPE EXTENSIO

NAMT UNT COST UNIT COST UNT105 g Spaghetti RM 3.50 500g RM 0.735 g RM 0.735200 g Ground beef RM 3.28 400g RM 1.64 g RM 1.6450 g Tomato paste RM 2.75 400g RM 0.344 g RM 0.34440 g Onion RM 2.00 1kg RM 0.083 g RM 0.08320 g Celery RM 6.00 1kg RM 0.131 g RM 0.13120 g Carrot RM 3.60 1.2kg RM 0.079 g RM 0.07960 ml Demi-glace RM 25.38 1.5kg RM 0.152 ml RM 0.1521/3 pc Bay leaf RM 6.58 52g RM 0.001 pc RM 0.0011/3 tsp Dried corriander

leafRM 7.28 10g RM 0.073 tsp RM 0.073

1/3 tsp Italian spices RM 7.28 10g RM 0.073 tsp RM 0.07340 ml Tomato soup

(Campbell)RM 3.28 310ml RM 0.423 ml RM 0.423

¾ tbs Butter RM 2.30 250g RM 0.035 tbs RM 0.035Salt RM 0.10 RM 0.10Pepper RM 0.10 RM 0.10

20 g Cheddar cheese RM 5.78 250g RM 0.462 g RM 0.4623 g Parmesan cheese RM 8.90 125g RM 0.214 g RM 0.2143 g Fresh parsley RM 0.20 10g RM 0.060 g RM 0.0604 g Breadcrumb RM 5.20 500g RM 0.042 g RM 0.0421.4 g Instant yeast RM 0.50 11g RM 0.064 g RM 0.06422.4 g Bread flour RM 1.45 1kg RM 0.032 g RM 0.0320.56 g Salt RM 0.12 100g RM 0.001 g RM 0.0010.80 g Sugar RM 1.25 500g RM 0.002 g RM 0.0021.04 g Non-fat milk

powderRM 14.30 2.5kg RM 0.006 g RM 0.006

0.80 g shortening RM 5.00 1kg RM 0.004 g RM 0.0045 g Garlic RM 1.60 0.6kg RM 0.017 g RM 0.0173 g Butter RM 2.30 250g RM 0.028 g RM 0.02855 g Iceberg lettuce RM 2.80 520g RM 0.341 g RM 0.3411 ½ g Iceberg lettuce RM 2.80 520g RM 0.031 g RM 0.03125 g Cucumber RM 1.00 0.65kg RM 0.051 g RM 0.05110 g French beans RM 6.40 0.8kg RM 0.093 g RM 0.09310 g Celery RM 6.00 1kg RM 0.65 g RM 0.6510 g Spring onion RM 1.20 0.2kg RM 0.075 g RM 0.07510 g Carrot RM 2.50 0.8kg RM 0.039 g RM 0.039 56 g Tomato RM 2.30 0.6kg RM 0.226 g RM 0.2262 tbs Mayonnaise RM 2.90 225ml RM 1.91 tbs RM 1.91¼ tbs Chili sauce RM 1.6 340g RM 0.96 tbs RM 0.96¼ tbs Tomato sauce RM 1.98 475g RM 0.96 tbs RM 0.96

Salt RM 0.10 RM 0.10White pepper RM 0.10 RM 0.10

Total RM 6.452

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Stuffed Chicken Breast with SpinachPortions: 2

Ingredients:

135 g spinach (blanched, refreshed and drained)30 g cream cheese5 ¼ g breadcrumb½ no egg white (beaten lightly)Salt and white pepper to taste2 nos chicken breast –large size- (remove the skin)10.5ml clarified butter22.5ml 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) Sauté the chicken in the clarified butter until well brown. Transfer the chicken to a sheet pan and roast in an oven at 180°C 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-glace60 g canned button mushroom (thinly sliced)15 g butter20 ml whip creamSalt 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.

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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 butter20 g granulated sugar2 nos garlic (chopped)Salt and white pepper to taste1 L 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 ½ tsp butterSalt and white pepper powder to taste6 cm aluminum foil

Ingredients (garnish):

1 pc chive (sliced thinly)

Ingredients (stir together until thickens):

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 aluminium foil.4) Bake inside an oven (180°C) for 50 to 60 minutes.5) To serve, garnish with the chives.

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Name of Recipe: Stuffed chicken breastNo. of portion: 2

RECIPE INGREDIENT INVOICE RECIPE EXTENSIONAMT UNT COST UNIT COST UNT30 g Cream cheese RM 6.50 250g RM 0.026 1g RM 0.7802 nos Chicken breast RM 8.73 710g RM 1.20 1 no RM 2.4007 g Bread crumb RM 6.00 1kg RM 6.00 1 g RM 0.006

22.5 ml Whip cream RM 10.80 1l RM 0.011 1 ml RM 0.24814 ml Clarified butter RM 2.10 250g RM 0.008 1 g RM 0.098

0.56 g Egg white RM 0.24 1no RM 0.009 1 g RM 0.005135 g Spinach RM 3.47 0.75kg RM 0.005 1 g RM 0.675

Salt RM 0.10 RM 0.100Pepper RM 0.10 RM 0.100

Baked jacketed potato

RM 1.203

Sauteed vegie RM 1.50Mushroom sauce RM 2.066

Total RM 4.769

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Banana SplitPortions: 2

Ingredients:

1 medium scoop vanilla ice cream1 medium scoop chocolate ice cream1 medium scoop strawberry ice cream2 nos medium size bananas (each is cut into two pieces lengthwise)2 pcs Dutch biscuit3 pcs mint leaves (for garnishing)

Method:

1) Scoop the ice cream and arrange them on an ice cream dish. 2) Garnish with the Dutch biscuits and mint leaves.

Cost Card:

Recipe : Banana Split Portion : 1

Recipe Ingridient Invoice Recipe (A.P) Recipe (E.P) Extension(RM)Amt Unit RM Unit RM Unit RM Unit

3 Medium Scoop

Ice-cream

5.990 2 Kg 5.990 2 Kg 0.116 1 Medium Scoop

0.348

2 nos Banana 4.000 1 Kg 6.250 1 Kg 0.599 1nos 1.1982 pcs Dutch

Biscuit2.400 1 box 2.400 21pc

s0.114 1pcs 0.228

3 pcs Mint Leaves

1.000 0.1g 3pcs 0.100

Total 1.874

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Crème BrulePortion: 1

Ingredients:

50 ml whip cream (dairy)15g castor sugar1 nos egg yolk50 ml milk1/4 tsp brown sugar 1 no orange2 pieces mint leavesVanilla essence

Ingredients (garnish):

10 segment orange2 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 160°C 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.

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NUMBER OF PORTION : 1 COST PER PORTION : RM 1.599

RECIPE

INGREDIENTS INVOICE RECIPE EXTENSION

AMT UNIT COST UNIT COST UNIT50 ml Whip cream( dairy) RM14.50 1000ml RM0.0145 ml RM0.72515 g Castor sugar RM1.25 I pack RM0.0025 tbsp RM0.03751 no Egg yolk RM1.00 3 nos RM0.333 no RM0.33350 ml milk RM3.65 1000ml RM0.00365 ml RM0.1825¼ ml Vanilla essence RM1.80 25ml RM0.072 ml RM0.018¼ tsp Brown sugar RM0.29 100g RM0.012 tsp RM0.003½ no Orange ( garnishing) RM0.50 1 no RM0.50 no RM0.250For garnishing ( mint leaves ) = RM0.05 Total : RM 1.599

Food cost per portion = selling priceDesired food cost

RM1.599 = RM 5.33 0.30

RM5.323 × 0.45 = RM2.3985

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CRÈME CARAMELPortion: 7

Portion size: 125ml

Equipment:

Double boiler Wooden spoonLong metal ladle SkimmerCustard cups Pastry brush Non stick pan Baking trayParing knife

Ingredients (Baked Custard):

300g Eggs125g Sugar¼ tsp Salt7.5ml Vanilla Essence625ml Milk10g Butter

Ingredients (Crème Carame)l:

188g Sugar31g Water A62g Water B

Ingredients (garnish):

6pcs mint leaves1½ nos red cherry

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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 crème 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 325°F (165°C) 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. 16) Garnish with a piece of mint leaf and ¼ quarter red cherry

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NAME OF RECIPE : Crème Caramel REFERENCES : _________ DATE : ________________ NUMBER OF PORTION : _____7________ COST PER PORTION : RM 1.0684__

RECIPE INGREDIENTS INVOICE RECIPE EXTENSIONAMT UNIT COST UNIT COST UNIT RM CENTS300 g Eggs 0.24 45g/nos 0.0053 1g 2 133313 g Sugar 1.25 500g/pack 0.0025 1g 0 7825¼ Tsp Salt 0.12 100g/pct 0.0012 1g 0 0027.5 ml Vanilla essence 1.70 25ml/bottle 0.068 1ml 0 51625 ml Milk 2.60 500ml/bottle 0.0056 1ml 3 2510 g Butter 3.60 250g/bar 0.0144 1g 0 1447 Pcs Mint leaves 0 10

1 ¾ Nos Red cherry 0 20TOTAL 7 1215

Price per portion = RM7.1215 7

= RM 1.0174

Selling price = RM 1.0174 x 0.45 0.30

= RM 1.5261

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Fresh Cut Fruits

Portions: 2

Ingredients:

80 g pineapple (removes the middle fibrous part and slice into 1 cm thick)

80 g red watermelon (sliced into 1 cm thick)

80 g honey dew (sliced into 1 cm thick)

3 g 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 FRUITSNUMBER OF PORTION : 2COST PER PORTION : RM O.327

RECIPE INGREDIENT INVOICE (AP) RECIPE (EP) EXTENSIONAMT UNIT COST(RM) UNIT COST(RM) UNIT RM80 g Pineapple 1.20 1.6kg 0.0022 g 0 17680 g Watermelon 1.20 kg 0.0018 g 0 14680 g Honeydew 1.80 kg 0.0029 g 0 23230 g Mint leaf 0 10

TOTAL 0 654

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Fruity Layered CakePortions: 14

Ingredients (basic vanilla sponge cake)

Ingredients A:

175 g castor sugar 140 g flour35 g corn flour10.5 g baking powder17.5 g ovalette4.2 nos eggs0.7 tsp bread improver1/3 tbs cream of tartar

Ingredients B:

35 ml water2 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 ¾ filled.7) Bake inside an oven (180°C) 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 ½ cm

thickness and use if over the iced cake)4g mint leaves

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Ingredients (Bavarian cream):

10 g gelatin (unflavored)60 ml cold water332 ml whip cream (non-dairy)- until semi-hard peak

2.4 nos egg yolks8 g icing sugar220 ml milk3ml vanilla

A few drop of yellow coloring

Procedure (Bavarian cream):

1) Soak the gelatin in cold water.2) Prepare the crème 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.

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Fruit JellyPortion: 5

Ingredients (longan syrup jelly)

9 g Jelly (A)630 ml Water (A)200 ml Longan syrup4 tbsp Sugar80 g Longan (cut into 4 pieces)40 g Pineapple cubes (cut into 12 pieces)¼ tsp Pink coloring¼ tsp Yellow coloring3 nos Pandan leaves

Ingredients (coconut milk jelly)

2 g Jelly (B)60 ml Water (A)75 ml Fresh coconut milk

Procedures:

01) Jelly (A) cooked with water (A) and longan syrup. Add pandan leaves.02) Add in sugar and stirred until dissolved and sieved.03) Place longan and pineapple cubes into mould.04) Pour the jelly into the mould.05) While jelly is hot, stir coloring into jelly by using satay stick.06) In another pan, cook the jelly (B) with fresh coconut milk and water (B).

Sieved.07) Pour the jelly into the mould.08) Put the mould with jelly on icy cold water and then put in chiller.

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NAME OF RECIPE : fruit jellyREFERENCES : ____________________________ DATE : _____NUMBER OF PORTION : __5_______________COST PER PORTION : RM0.81

RECIPE INGREDIENTS INVOICE RECIPE EXTENSIONAMT UNIT COST UNIT COST UNIT RM CENT

280 g Longan & longan syrup

RM2.88 565g/can RM0.005 1g 1 40

4 Tbsp Sugar CSR RM1.50 1kg/pack RM0.021 1Tbsp 0 08440 g Pineapple cubes RM2.58 320g/can RM0.015 1g 0 6011 g Jelly (strain form) RM2.30 36g/pack RM0.064 1g 0 70475 ml Fresh coconut milk RM2.00 150ml RM1.00 75ml 1 001.5 ml Red coloring RM1.35 25ml/bottle RM0.081 ml 0 0811.5 ml Yellow coloring RM1.35 25ml/bottle RM0.081 ml 0 0813 pcs Pandan leaves RM0.50 100g RM0.10 3pcs 0 10 TOTAL 4 05

Food cost per portion = RM 4.05 5

= RM0.81

Selling price = RM 0.81 x 0.45

0.3

= RM 1.215

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Kuih KosuiPortions: 10

Ingredients:

200 g flour102 g gula melaka40 g tepung kanji / sagu5 g garam600 g air (A)½ cubit kapur sirih mixed with 50 ml water (B) (used half only)200 g kelapa muda parut without ari2 pcs daun pandan (with gula melaka)40 g castor sugar2 ½ red cherry (cutted ¼)3 pcs daun pandan for garnish (cut 2 inches)

Procedure:

01) Sieve together flour with the tepung kanji/ sagu. Sieve using a fine sieve.02) Put it aside.03) 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.

04) 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.

05) 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.

06) 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.

07) Cut into (1 x 3 ½) cm size (5 pcs/portion).08) Mix the sugar, salt and grated coconut (kelapa muda parut tanpa ari). Serve

with the Kosui.

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RECIPE INGREDIENTS INVOICE RECIPE EXTENSION

AMT UNIT COST UNIT COST UNIT102 g Gula melaka $ 1.20 420 g $

0.0029g 0 296

200 g Flour $ 1.45 1000 g

$ 0.0015

g 0 30

40 g Tepung sagu $ 1.00 1000 g

$ 0.001 g 0 04

5 pcs Daun pandan $ 0.10 5 pcs $0.02 g 0 105 g Kapur sirih $ 0.20 40 g $0.005 g 0 025

200 g Kelapa parut $ 1.00 200 g $0.005 g 1 005 g Garam $ 0.12 100 g $0.001

2g 0 10

40 g Gula $ 1.50 1000 g

$0.0015

g 0 06

TOTAL 1 921

1.921 = $ 0.192110

0.1921 x 0.45 = $ 0.300.3

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CENDOL Portion: 14

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

1. Campurkan semua bahan A di dalam satu periuk besar. Kacau dengan perlahan-lahan 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: 12COST PER PORTION: RM 0.27

RECIPE INGREDIENTS INVOICE(AP) RECIPE(EP) EXTENSIONAMT UNIT COST UNIT COST UNIT

80 g Tepung beras RM1.20 500g RM0.0024 g RM0.19270 g Tepung How

KowRM1.15 85g RM0.0144 g RM1.006

70 g Daun pandan RM1.00 150g RM0.0067 g RM0.4667850 ml Santan pekat RM1.00 370g RM0.0027 g RM0.00216500 g Gula melaka RM1.80 600g RM0.0030 g RM1.50- - Ice cubes RM0.10 - RM0.10 - RM0.10

JUMLAH RM3.2669

12 portions = RM3.2671 portion = RM0.272

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Bahan-bahan (Porsi:1):

6.25 g Coffee powder150 ml Hot water

Cara penyediaan:

Campurkan kedua-dua bahan dan hidang di dalam cawan.

Coffee (tidak mengambil kira krimmer dan gula)

Porsi: 1Harga jualan : RM1.00

RECIPE INGREDIENT INVOICE RECIPE EXTENSION(RM)AMT UNIT COST

(RM)UNIT COST(RM) UNIT

6.25 g Coffee powder 10.90 200g 0.0545 g 0.34150 ml Hot water 0.10

Jumlah 0.44

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

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CokePortion: 1

Amount Unit Item

200 ml Coke

1 no Straw

8 no Ice cubes

Procedure:

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

Cost Card:

RECIPIE INGREDIENT INVOICE RECIPIE EXTENSION

(RM)AMT UNIT COST(RM) UNIT COST(RM) UNIT

200 ml Coke 2.90 1500ml 0.002 ml 0.400

1 no Straw 1.00 120 no 0.008 no 0.008

8 no Ice cubes 0.10

JUMLAH 0.508

Cost per portion: RM0.508

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Kembang SetamanPortions : 6

Ingredients :

500ml water130ml condensed milk 500ml 7-Up100g 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 COST PER PORTION : RM0.486

RECIPE INGREDIENTS INVOICE RECIPE EXTENSION

(RM)AMT UNT

UNIT COST UNIT COST UNIT

200 g Watermelon RM4.80 3.2kg 0.0025 g 5

100 g Green apple (Granny Smith 8M #4139)

RM3.00 0.52kg 0.0077 g 77

500 ml 7-up RM2.70 1.5L 0.0018 ml 9

130 g Condense milk (F&N) RM1.80 0.505kg 0.0036 g 46

2 g Selasih (Chyehuat) RM0.30 5g 0.06 g 12

45 g Sugar RM1.50 1kg 0.0015 g 0675

5 ml Rose RM1.78 0.350L 0.00508 ml 1

TOTAL 2 9175

Selling price = food cost per portion = 0.3

= RM 0.486 0.3

= RM 1.62

= RM 1.70

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KesumaPortion: 1

Ingredients:

5 nos canned lychee30 ml fresh coconut milk (simmered with 10 ml water, cooled and store in chiller)125 ml fresh milk2 tbs vanilla ice cream20g sugar syrup5 nos ice cubes40g fresh pineapple

Ingredients (garnish):

1 slice (½ 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

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Cost Card:

RECIPIE INGREDIENT INVOICE RECIPIE EXTENSION

(RM)AMT UNIT COST(RM) UNIT COST(RM) UNIT

60 g Sugar 1.50 1000g 0.0015 1000g 0.09

5 ml Lime juice 0.135 1 no =

16ml

0.0084 ml 0.042

1 no Straw 1.00 120 no 0.008 no 0.008

1/5 uncang Teh packet

(Boh)

6.20 50

uncang

0.124 uncang 0.025

140 ml Air minuman 0.10

JUMLAH 0.265

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

Ice Lemon TeaPortion: 1

Ingredients:

5 ml lime juice60 ml sugar syrup (weight of water and sugar must be same)140 ml tea10 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.

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Lime JuicePortion: 1

A) Ingredients for Syrup

30 ml Water30g Sugar

Method:

1. Boil the water. Add in the sugar. Stir until sugar dissolve.

B) Ingredients for Lime juice

10ml Lime juice30ml Syrup125 ml WaterAs needed Ice cubes

Method:

1. Combine all the B ingredients.2. Serve with ice cubes.

Cost Card:

RECIPIE INGREDIENT INVOICE RECIPIE EXTENSION

(RM)AMT UNIT COST(RM) UNIT COST(RM) UNIT

30 g Sugar 1.50 1000g 0.0015 g 0.045

10 ml Lime juice 0.135 1 no =

16ml

0.0084 ml 0.084

1 no Straw 1.00 120 no 0.008 no 0.008

TOTAL 0.137

Cost per portion = RM0.137

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Ice Blended NesloPortion: 2

Ingredients:

85 ml Milo powder5 ml Nescafe powder65 ml condensed milk200 ml hot water12 nos ice cubes

Procedures:

1) Mix the Milo powder, Nescafe powder and condensed milk together.2) Add in hot water and stir it.3) Add in ice cubes and blend the mixtures by using a blender.4) Blend until the ice cubes turned into small pieces. 5) Served cold.

Cost Card:

RECIPE INGREDIENTS INVOICE RECIPE EXTENSION(RM)AMT UNIT COST

(RM)UNIT COST

(RM)UNIT

42.5 g Milo powder nestle

5.30 450g 0.0118 g 0.502

2.5 g Nescafe powder Classic

Arabica

10.90 200g 0.0545 g 0.136

32.5 g Condense milk 1.60 397g 0.004 g 0.1312 biji Ice Cubes 0.10

200 ml Hot water 0.10Total: 0.868

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

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PujanggaPortion: 1

Ingredients:

125 ml mango juice (packet type)5 ml lime juice20 ml sugar syrup (equal weight of sugar and water)60ml vanilla ice cream

Ingredients (Garnishes):

10g ground nut (bake inside oven, and remove the skin and pounded until fine)1 slice pickled mango1 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 INGREDIENT INVOICE RECIPE EXTENSION(RM)AM

TUNIT COST

(RM)UNIT COST

(RM)UNIT

125 ml Mango juice 1.20 200ml 0.006 ml 0.755 ml Lime juice 0.169 20ml 0.0084 ml 0.04220 ml Sugar syrup 1.25 500ml 0.0025 ml 0.0560 ml Vanilla ice

cream5.99 2000ml 0.0029 ml 0.174

10 g Ground nuts 4.70 1000g 0.0047 g 0.0473 g Pickled mango 2.00 175g 0.0114 g 0.00341 no straw 1.00 120 no 0.008 no 0.0081 no Mint leaf no 0.10

Jumlah 1.1744

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

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Purnama Merindu

Portions: 1

Ingredients:

140 ml coconut water (from ¼ young coconuts)

3 nos fresh rambutan (remove the seed and save the skin)

15 ml fresh milk

20 ml sugar syrup (equal weight of sugar and water)

3 nos canned lychee

5 ice cubes

Ingredients (Garnishes):

10 ml whip cream (dairy type)- don’t 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.

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Cost Card:

Recipe Ingredients Invoice Recipe ExtensionAmount Unit Cost(RM) Unit Cost(RM) Unit (RM) (sen)

15 ml Fresh milk 4.00 1 Liter 0.004 ml 0 0620 g Sugar syrup 1.25 500g 0.003 g 0 063 nos Lychee 1.89 17nos 0.111 no 0 33310 ml Whip cream 10.80 1 Liter 0.011 ml 0 1110 g Ground nuts 4.70 1 kg 0.005 g 0 051 no Straw 1.00 120

batang0.008 batang 0 008

140 g Coconut water

2.00 2.5kg 3.292 1kg 0 461

3 nos Rambutan 3.00 kg 0.15 1no/15g 0 451 no Rambutan

with skin3.00 kg 0.15 1no/50g 0 15

1 no mint leaf 0 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

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ICE BLENDED RED BEANPortion: 1

Ingredients:

25g red bean (soak overnight in water and toast dry the following morning)330ml water (A)30g brown sugar30g evaporated milk10g pandan leaf10 nos ice cubes

Ingredients (Garnish):

1 slice = 20g canned pineapple½ no cherry

Procedures:

1) Bring the red beans and the water (A) to boil and reduce to simmer.2) Then add in the pandan leaf. 3) Add in the sugar when the red beans become swollen.4) Stir a bit to dissolve the sugar.5) Remove the pandan leaf, put it aside and let the red bean to cool down.6) 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 ½ 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:

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RECIPIE INGREDIENT INVOICE RECIPIE EXTENSION(RM)AMT UNIT COST(RM) UNIT COST(RM) UNIT

25 g Red Bean 2.10 300g 0.007 g 0.17530 g Brown Sugar 1.30 455g 0.00286 g 0.085730 g Evaporated

Milk1.70 400g 0.00425 g 0.1275

10 g Pandan Leaf 1.00 200g 0.005 g 0.0530 g Fresh

pineapple1.20 1 kg 0.0012 g 0.036

- - Ice Cube - - - - 0.05½ no Cherry 2.00 24no 0.083 no 0.04171 no Toothpick - - - no 0.021 no Straw 1.00 120

no0.008 no 0.008

TOTAL 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

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7-UpPortion: 1

Amount Unit Item

200 ml 7-Up

1 no Straw

8 no Ice cubes

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

Sprite1 portion

RECIPIE INGREDIENT INVOICE RECIPIE EXTENSION

(RM)AMT UNIT COST(RM) UNIT COST(RM) UNIT

200 ml Sprite 2.90 1500ml 0.002 ml 0.400

1 no Straw 1.00 120 no 0.008 no 0.008

8 no Ice cubes 0.10

TOTAL 0.508

Cost per portion = RM0.508

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Air Tembikai LaiciPortion: 1

Ingrediants:

183 g watermelon flesh 17 ml sugar syrup56 g syrup from canned lychee38 g fresh lychee33 g ice cubes

Ingredients (Garnishes):

1 slice watermelon flesh with skin 1 no of straw5 no ice cube

Procedures:

1) Mix watermelon flesh with ice cubes and sugar syrup in a blender.2) Blend it until fine.3) The blended ingredient mix with canned lychees.4) Garnish with slice of watermelon and served with ice cubes.

Cost Card:

RECIPE INGREDIENTS INVOICE RECIPE EXTENSIONAMT UNIT COST UNIT COST UNIT183 g Tembikai RM2.90 1750g RM0.0017 g RM0 30338 g Laici flesh RM1.65 565g RM0.0029 g RM0 11156 g Air laici RM1.65 565g RM0.0029 g RM0 16417 g Gula RM1.50 1000g RM0.0015 g RM0 02630 g Hirisan tembikai RM2.90 1750g RM0.0017 g RM0 0501 batang Straw RM0 100

133 g Ais (kiub) RM2.00 6.7 kg RM0.0003 g RM0 039TOTAL RM0 793

Selling Price = Total food cost per portion Desired food cost %

= RM 0.793 = RM 2.6433 0.30

Selling Price ( KUSTEM ) = RM 2.6433 x 0.45

= RM 1.1895

Harga Jualan per porsi = RM 1.50

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TehPorsi: 1

Bahan-bahan:

1 uncang Tea packet (Boh)

150 ml Hot water

Kaedah:

Campurkan kedua-dua bahan dan hidang di dalam cawan.

Cost Card:

RECIPE INGREDIENT INVOICE RECIPE EXTENSION(RM)AMT UNIT COST

(RM)UNIT COST

(RM)UNIT

1 sachet Tea packet(Boh)

6.20 50 sachet

0.124 1 sachet

0.12

150 ml Hot water 0.10 Jumlah

0.22

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

Selling Price per portion = RM 1.00

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