STANDARD RECIPE

Menu:Tempoyak kacau(stir durian paste)

Portion:1pax

Yield test:

INGREDIENTS MEASURE METHOD

Lemongrass nos 1.Put oil in a pot and
Durian paste 2 ts heat.

Birds eye chilli(optional) 2 nos 2.Put anchovies and

Anchovies 5gm saut until crispy
Turmeric leaf 1 nos
3.Put the durian paste
Turmeric powder 1 ts and water until boiled a
bit
Salt 1 ts
4.Put turmeric powder for
Sugar 1 ts
yellow colour,salt and
sugar.
Oil 2 tbs

5.Lastly,put turmeric
Water cup
leaf,chillies and
lemongrass

6.Stir until boiled a bit

and serve.

Menu:Ikan pekasam

Portion:1 pax

Yield test:

INGREDIENTS MEASURE METHOD

Tilapia fish 1.Cut fish into half and
Sepat fish clean the fish.
Lampan fish
Fried raw rice 1 tbs 2.Coat fish with salt and
Tamarind 1 tbs marinate fish within 2-3
Asam keping 1 nos days.
Salt 5 tbs
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 METHOD

Cows belly 250gm 1.Cook cows belly until

tender
Beansprouts 30gm
2.Blanch beansprout till
Onion nos smooth but not soagy

Dried shrimp 2 tbs 3.Onios,yardlong

beans,chillies and cows
Chilli 3 nos belly are chopped fine.

Lemon nos
4.In a bowl,mix
onion,chillies,yardlong
Dried coconut 1ts
beans,lemon juice,salt
and sugar.
Fried coconut 3tbs

Yardlong beans 5 nos 5.Mix fried coconut and

dried coconut in the
mixture and stir well.
Salt ts
6.Lastly,put cows belly
Sugar 1tbs
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 MEASURE METHOD

Banana blossom nos 1.Peel banana blossom
(jantung pisang) until the core.
Anchovies 5 pieces
2.Slice into small pieces
Onion os
and soak in hot water
Dried grated coconut 1 tbs until smooth.
Lime juice 1 ts
3.Blend
Garlic 1 clove onion,garlic,chillies and
Red chilli 2 nos shrimp paste.

Shrimp paste 1 inch

4.Mix blended mixture
Salt 1 ts with salt and sugar.
Sugar 1 ts
5.Serve

Menu:Chee cheong fun

Portion:1 pax

Yield test:

INGREDIENTS MEASURE METHOD

Rice flour 40 gm 1.Mix all the flour with oil
Cassava flour 5 gm and water.
Wheat flour 5 gm
Corn flour 5 gm
Oil 1 tbs 2. Brush oil onto the pan
Water 150 ml and heat the pan.
Sesame oil 1 tbs
Chilli sauce 1 tbs 3.After the pan hot,scoop
Sesame seed 1 tbs
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 METHOD

Rice 1cup 1.Saute
onion,garlic,cinnamon,carda
Onion nos
mom seeds,clove with oil
Garlic nos and ghee until it smells nice.
Cinnamon 1 ts
2.Pour in the water then put
Cardamom seeds 1 ts sup bunjut and boil it.
Clove 1 ts
3.Wash the rice then sieve it.
Chilli sauce 6 ts
Ghee 1 tbs 4.Put in the rice into the
boiled water and wait until
Oil 1 tbs
cook then drip yellow
Salt 1ts colouring.
Yellow colouring 1 tbs
5.Put 6 table spoon of chilli
Sup bunjut 1 nos sauce and salt for seasoning.
Water 2 cup
6.Stir well and cover the pot.

Menu:Ayam taugeh

Portion:1 pax
Yield test:

INGREDIENTS MEASURE METHOD

Chicken breast 200 gm 1.Saute leek with chicken
breast for 10 minutes.
Soy sauce 1 tbs
2.Pour the soy sauce and
Cornflour 1 ts let it boil a bit.
Water 1 ts
3.Mix water with
cornflour and pour into
Beansprout 100 gm
the pan until the gravy
Sugar 1 ts thickened.

Leek 3 nos 4.Put beansprout and stir.

5.Serve

Menu:Laksa Kuala Kangsar

Portion:1 pax

Yield test:

INGREDIENTS MEASURE METHOD

FOR GRAVY: 1.Boil fish until cook and
Sardine 200 gm tender then take it out
Gingertorch(bunga 1 nos and separate flesh from
kantan) 1 nos the bones.Remember to
Asam gelugor 3 nos keep the stock.
Vietnamese coriander
(daun kesum) 2 tbs 2.Blend the flesh until
Blended chilli nos become thick paste.
Onion 1 ts
Shrimp paste 1 cup 3.Blend shrimp paste and
Water 1 ts onion.
Salt
FOR GARNISHING: 4.Pour the stock into a
Cucumber nos pan with blended shrimp
Lettuce 1 nos paste and onion.
Birds eye chilli(cili padi) 2 nos
Shallot nos 5.Add water into the
Pineapple 1 nos(diced) stock together with
blended chilli and asam
gelugor and heat until
boiled.
OTHER INGREDIENTS:
Laksa noodle 1 cup 6.Put sliced gingertorch
Hard boiled egg nos 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 METHOD

1.Chop screwpine leaves
FOR CENDOL: 10 nos and blend it water.
Screwpine leaves 10 gm
Green bean flour tbs 2.Strain the mixture and
Alkaline water 200ml pour into greenbean
Plain water 1ts flour.Mix well.
Sugar ts
Salt 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 CENDOL:

1.Cook brown sugar with
water until thick and put
Durian 2 nos aside.

2.Mix glutinous rice with

Glutinous rice 50gm water and cook in
medium heat for 20
minutes and put aside.
Water 200 ml
3.In a glass,pour brown
sugar mixture and top it
cendol then pour coconut
Brown sugar 100 gm 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:

INGREDIENTS MEASURE METHOD

Beef 150 gm 1.Blend
coriander,sweetcumin,wh
Coconut milk cup
ite cumin,black
Brown sugar 1 tbs pepper,star
Tamarind 1 nos anise,cloves,red
onion,ginger,lemongrass
Coconut rustle(kerisik) cup and galangal until
Water cup become thick paste.
Tumeric leaf 1 nos(shreded)
2.Heat oil in large pan
Kaffir lime leaf 1 nos and saut all the blended
Salt 1 ts mixture until the oil
separate from the
BLENDED INGREDIENTS: mixture.
Coriander 1 ts
Sweet cumin 1 ts 3.Put in the beef and
White cumin 1 ts water and let it cook until
Black pepper 1 ts the meat tender.
Star anise 1 nos
Cloves 1 nos 4.Put in coconut
Red onion 2 nos milk,salt,brown
Ginger 1 inch sugar,tamarind,turmeric
Lemongrass 2 nos leaf and kaffir lime leaf.
Galangal 1 inch
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 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
Brown sugar 500 gm the flour.

3.Mix well until become

smooth dough.

4.Cover with wet towel

and rest the dough for
overnight.
Water 100 ml
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 MEASURE METHOD

Canned lychee 2 nos 1.In a pot,pour water and
Canned Pineapple 2 nos brown sugar and heat about
Sago seed 1 tbs 5 minutes until become
Basil seed(selasih) 1 tbs syrup.
Kabung 1 tbs
Cincau 1 tbs
2.Mix lychee,pineapple,sago
Ground nut 1 tbs
Plum 1 tbs seed,basil
Malva nut 1 tbs seed,kabung,cincau,nut,plu
(kembang semangkuk) m,malva nut,nata de
Nata de coco 1 tbs coco,snow
Snow fungus 2 nos fungus,raisin,barley,longan
Raisin 1 tbs and quail egg in a bowl.
Barley 1 tbs
Canned longan 2 nos 3.Pour syrup into the bowl
Quail egg 2 nos and put some ice and serve
FOR SYRUP:
cold.
Brown sugar 100 gm
Water 200 ml

Menu:Ipoh white coffee

Portion:1 pax

Yield test:

INGREDIENTS MEASURE METHOD

Roasted coffee bean 100 gm 1.Blend coffee bean until
become powder.

Hot water 200 ml 2.Scoop coffee powder

into brewing container
then pour hot water and
Condensed milk 100 ml
brew for about 20
minutes.
Evaporated milk 50 ml
3.Pour condensed milk
and evaporated milk and
stir well.

4.Serve hot.