STANDARD RECIPE

Menu:Tempoyak kacau(stir durian paste)

Portion:1pax
Yield test:
INGREDIENTS
Lemongrass

nos

MEASURE

Durian paste

2 ts

Birds eye chilli(optional)

2 nos

Anchovies

5gm

Turmeric leaf

1 nos

Turmeric powder

1 ts

Salt

1 ts

Sugar

1 ts

Oil

2 tbs

Water

cup

METHOD
1.Put oil in a pot and
heat.
2.Put anchovies and
saut until crispy
3.Put the durian paste
and water until boiled a
bit
4.Put turmeric powder for
yellow colour,salt and
sugar.
5.Lastly,put turmeric
leaf,chillies and
lemongrass
6.Stir until boiled a bit
and serve.

Menu:Ikan pekasam
Portion:1 pax
Yield test:
INGREDIENTS
Tilapia

fish

MEASURE

Sepat
Lampan
Fried raw rice
Tamarind
Asam keping
Salt

fish
fish
1 tbs
1 tbs
1 nos
5 tbs

METHOD
1.Cut fish into half and
clean the fish.
2.Coat fish with salt and
marinate fish within 2-3
days.

Oil

packet
3.After that,wash fish
with clean water then
coat fish with fried raw
rice,tamarind and asam
gelugor for 14 days in air
tight container.
4.After 14 days,take out
the marinated fish and
fry the fish
INGREDIENTS

MEASURE

Cows belly

250gm

Beansprouts

30gm

Onion

nos

Dried shrimp

2 tbs

Chilli

3 nos

Lemon

nos

Dried coconut

1ts

Fried coconut

3tbs

Yardlong beans

5 nos

Salt

ts

Sugar

1tbs

METHOD
1.Cook cows belly until
tender
2.Blanch beansprout till
smooth but not soagy
3.Onios,yardlong
beans,chillies and cows
belly are chopped fine.
4.In a bowl,mix
onion,chillies,yardlong
beans,lemon juice,salt
and sugar.
5.Mix fried coconut and
dried coconut in the
mixture and stir well.
6.Lastly,put cows belly
and dried shrimp and stir
together until well
combined.
7.Serve.

Menu:Kerabu taugeh dan perut

Portion:1 pax
Yield test:

Menu:Kerabu jantung pisang

Portion: 1 pax
Yield test:
INGREDIENTS
Banana blossom
(jantung pisang)
Anchovies

MEASURE
nos

METHOD
1.Peel banana blossom
until the core.

5 pieces

Onion

os

Dried grated coconut

1 tbs

Lime juice

1 ts

Garlic

1 clove

Red chilli

2 nos

Shrimp paste

1 inch

Salt

1 ts

Sugar

1 ts

2.Slice into small pieces

and soak in hot water
until smooth.
3.Blend
onion,garlic,chillies and
shrimp paste.
4.Mix blended mixture
with salt and sugar.
5.Serve

Menu:Chee cheong fun

Portion:1 pax
Yield test:
INGREDIENTS
Rice flour
Cassava flour
Wheat flour
Corn flour

MEASURE
40 gm
5 gm
5 gm
5 gm

METHOD
1.Mix all the flour with oil
and water.

Oil
Water
Sesame oil
Chilli sauce
Sesame seed

1 tbs
150 ml
1 tbs
1 tbs
1 tbs

2. Brush oil onto the pan

and heat the pan.
3.After the pan hot,scoop
1 spoon of the mixture
and let cook a bit.
4.When the mixture
cook,take out and roll
while it still hot.
5.Prepare the sauce by
mix sesame oil and chilli
sauce together.
6.Serve rolled noodle
with sauce.

Menu:Nasi ganja
Portion:1 pax
Yield test:
INGREDIENTS

MEASURE

Rice

1cup

Onion

nos

Garlic

nos

Cinnamon

1 ts

Cardamom seeds

1 ts

Clove

1 ts

Chilli sauce

6 ts

Ghee

1 tbs

Oil

1 tbs

Salt

1ts

Yellow colouring

1 tbs

Sup bunjut

1 nos

Water

2 cup

METHOD
1.Saute
onion,garlic,cinnamon,carda
mom seeds,clove with oil
and ghee until it smells nice.
2.Pour in the water then put
sup bunjut and boil it.
3.Wash the rice then sieve it.
4.Put in the rice into the
boiled water and wait until
cook then drip yellow
colouring.
5.Put 6 table spoon of chilli
sauce and salt for seasoning.
6.Stir well and cover the pot.

Menu:Ayam taugeh
Portion:1 pax

Yield test:
INGREDIENTS
Chicken breast

MEASURE
200 gm

METHOD
1.Saute leek with chicken
breast for 10 minutes.

Soy sauce

1 tbs

Cornflour

1 ts

Water

1 ts

Beansprout

100 gm

Sugar

1 ts

3.Mix water with

cornflour and pour into
the pan until the gravy
thickened.

Leek

3 nos

4.Put beansprout and stir.

2.Pour the soy sauce and

let it boil a bit.

5.Serve

Menu:Laksa Kuala Kangsar

Portion:1 pax
Yield test:
INGREDIENTS
FOR GRAVY:
Sardine
Gingertorch(bunga
kantan)
Asam gelugor
Vietnamese coriander
(daun kesum)
Blended chilli
Onion
Shrimp paste
Water
Salt
FOR GARNISHING:
Cucumber
Lettuce
Birds eye chilli(cili padi)
Shallot
Pineapple

MEASURE
200 gm
1 nos
1 nos
3 nos
2 tbs
nos
1 ts
1 cup
1 ts

nos
1 nos
2 nos
nos
1 nos(diced)

METHOD
1.Boil fish until cook and
tender then take it out
and separate flesh from
the bones.Remember to
keep the stock.
2.Blend the flesh until
become thick paste.
3.Blend shrimp paste and
onion.
4.Pour the stock into a
pan with blended shrimp
paste and onion.
5.Add water into the
stock together with
blended chilli and asam
gelugor and heat until
boiled.

OTHER INGREDIENTS:
Laksa noodle
Hard boiled egg

1 cup
nos

6.Put sliced gingertorch

and Vietnamese
coriander then put salt.
7.Cut and slice all the
garnishing items and
hard boiled egg then put
aside.
8.Blanch laksa noodle
then sieve.
9.Put noodle into a bowl
and pour laksa
gravy.Serve while hot.

Menu:Cendol pulut durian

Portion:1 pax
Yield test:
INGREDIENTS

MEASURE

FOR CENDOL:
Screwpine leaves
Green bean flour
Alkaline water
Plain water
Sugar
Salt

10 nos
10 gm
tbs
200ml
1ts
ts

METHOD
1.Chop screwpine leaves
and blend it water.
2.Strain the mixture and
pour into greenbean
flour.Mix well.
3.Add alkaline water,salt
and sugar.Cook in
medium heat until it
thickened
4.Fill basin with ice cold
water and scoop cendol
mixture into cendol
mould.Let it set in ice

cold water.
Coconut milk

100ml

Durian

2 nos

Glutinous rice

50gm

Water

200 ml

Brown sugar

100 gm

CENDOL:
1.Cook brown sugar with
water until thick and put
aside.
2.Mix glutinous rice with
water and cook in
medium heat for 20
minutes and put aside.
3.In a glass,pour brown
sugar mixture and top it
cendol then pour coconut
milk.
4.On the toppest
layer,put a spoon of
glutinous rice and durian.
5.Serve cold.

Menu:Rendang tok
Portion:1 pax
Yield test:
Beef

INGREDIENTS

MEASURE
150 gm

Coconut milk

cup

Brown sugar

1 tbs

Tamarind

1 nos

Coconut rustle(kerisik)

cup

METHOD
1.Blend
coriander,sweetcumin,wh
ite cumin,black
pepper,star
anise,cloves,red
onion,ginger,lemongrass
and galangal until

Water

cup

become thick paste.

Tumeric leaf

1 nos(shreded)

Kaffir lime leaf

1 nos

Salt

1 ts

BLENDED INGREDIENTS:
Coriander
Sweet cumin
White cumin
Black pepper
Star anise
Cloves
Red onion
Ginger
Lemongrass
Galangal

1
1
1
1
1
1
2
1
2
1

ts
ts
ts
ts
nos
nos
nos
inch
nos
inch

2.Heat oil in large pan

and saut all the blended
mixture until the oil
separate from the
mixture.
3.Put in the beef and
water and let it cook until
the meat tender.
4.Put in coconut
milk,salt,brown
sugar,tamarind,turmeric
leaf and kaffir lime leaf.
5.Cook until the gravy
thickened about 15
minutes.Off the fire and
serve.

Menu:Kuih peneram
Portion:20 pax
Yield test:
INGREDIENTS

MEASURE

METHOD

Rice flour

Brown sugar

500 gm

500 gm

1.Boil brown sugar and

water until become thick
liquid.
2.Put the flour inside a
large bowl then pour in
the sugar dissolve into
the flour.
3.Mix well until become
smooth dough.

Water

100 ml

4.Cover with wet towel

and rest the dough for
overnight.
5.Add water to smoothen
the dough and roll.
6.Make round shape the
flat in your palm and use
a chopstick to make a
hole in the middle.
7.Fry in large wok filled
with oil.
8.Sieve the excess oil
and serve.

Menu:Quails egg laicikang

Portion:1 pax
Yield test:
INGREDIENTS
Canned lychee
Canned Pineapple
Sago seed
Basil seed(selasih)
Kabung
Cincau
Ground nut
Plum
Malva nut
(kembang semangkuk)
Nata de coco
Snow fungus
Raisin
Barley
Canned longan
Quail egg
FOR SYRUP:
Brown sugar
Water

MEASURE
2
2
1
1
1
1
1
1
1

nos
nos
tbs
tbs
tbs
tbs
tbs
tbs
tbs

1
2
1
1
2
2

tbs
nos
tbs
tbs
nos
nos

100 gm
200 ml

METHOD
1.In a pot,pour water and
brown sugar and heat about
5 minutes until become
syrup.
2.Mix lychee,pineapple,sago
seed,basil
seed,kabung,cincau,nut,plu
m,malva nut,nata de
coco,snow
fungus,raisin,barley,longan
and quail egg in a bowl.
3.Pour syrup into the bowl
and put some ice and serve
cold.

Menu:Ipoh white coffee

Portion:1 pax
Yield test:
INGREDIENTS
Roasted coffee bean

MEASURE
100 gm

METHOD
1.Blend coffee bean until
become powder.

Hot water

200 ml

Condensed milk

100 ml

2.Scoop coffee powder

into brewing container
then pour hot water and
brew for about 20
minutes.

Evaporated milk

50 ml

3.Pour condensed milk

and evaporated milk and
stir well.
4.Serve hot.