RECIPE AND FOOD COST

RAWON

Yield 10 portion
Description Indonesian black beef soup
Ingredients Quantity Unit Unit price Total
Beef bones 1 kg
Beef 0.5 kg Rp 92,000 Rp 46,000
Celery stick 0.1 kg Rp 40,000 Rp 4,000
Onion 0.2 kg Rp 12,900 Rp 2,580
Carrot 0.1 kg Rp 10,000 Rp 1,000
Candlenut 0.01 kg Rp 39,000 Rp 390
Corriander 0.005 kg Rp 24,500 Rp 123
Cumin 0.005 kg Rp 70,000 Rp 350
Kluwek nut 0.1 kg Rp 29,000 Rp 2,900
Turmeric 0.01 kg Rp 12,000 Rp 120
Ginger 0.01 kg Rp 16,000 Rp 160
Galangal 0.01 kg Rp 13,000 Rp 130
Lesser Galangal 0.01 kg Rp 14,000 Rp 140
Shallot 0.1 kg Rp 21,000 Rp 2,100
Garlic 0.02 kg Rp 20,000 Rp 400
Cinnamon 0.01 kg Rp 75,000 Rp 750
Lemongrass 0.03 kg Rp 12,000 Rp 360
Kafir lime leaves 0.005 kg Rp 45,000 Rp 225
Indonesian bay leaves 0.005 kg Rp 40,000 Rp 200
Sweet soy sauce 0.01 L Rp 30,000 Rp 300
Brown sugar 0.01 kg Rp 14,000 Rp 140
Leek 0.03 kg Rp 10,000 Rp 300
Short beansprout 0.1 kg Rp 24,000 Rp 2,400
Prawn crackers 0.05 kg Rp 50,000 Rp 2,500
Salted egg 3 pcs Rp 3,000 Rp 9,000
Sambal 0.2 kg Rp 13,100 Rp 2,620
Salt 0.05 kg Rp 10,000 Rp 500
Pepper 0.02 kg Rp 60,000 Rp 1,200
TOTAL COST Rp 80,888
PROCEDURE
1. Prepare the beef stock.
2. Sautee candlenut, corriander and cumin without using oil.
3. Break the shell of the kluwek nut, take out what's inside and throw the shell.
4. Ground candlenut, corriander, cumin, lesser galangal, turmeric, galangal, ginger, shallot
and garlic until it become paste like texture.
5. Sautee the paste with cinnamon, lemongrass, kafir lime leaves, and indonesian bay leaves.
6. Add in the beef stock and beef cuts into the sauteed paste, simmer, and seasoning.
7. Rawon is ready to serve with all of the condiments.

JOB DISIPLINE
NO PROCEDURE TIME
Preparing
1 Prepare all stuff 30'
2 Measuring all ingredients 15'
Processing
3 Prepare the beef stock 30'
4 Making the soup paste 30'
5 Finish the soup 20'
Serve
6 Platting 5'
Cleaning
7 Clean the section 20'
8 Return the equipment 10'
Total 160'

UTENSILS AND EQUIPMENTS

NO UTESILS SPESIFICATION TOTAL
Preparing
a. Bowl Stainlessteel 6
b. Cutting board Plastic 2
c. Saute pan Stainlessteel 1
d. Tray Stainlessteel 1
1 e. Spatula Wooden 1
f. Drover Stainlessteel 1
g. Ladle Stainlessteel 1
h. Scale Digital 1
i. Stock pot Stainlessteel 2
j. Strainer Stainlessteel 1
Cooking
2
a. Stove Stainlessteel 1
Serve
3
a. Soup Cup Chinawere 10

RECIPE AND FOOD COST

SAMBAL TERASI
 SAMBAL TERASI

Yield 10 portion
Description Indonesian chillies with shrimp paste
Ingredients Quantity Unit Unit price Total
Shallot 0.02 kg Rp 21,000 Rp 420
Garlic 0.01 kg Rp 20,000 Rp 200
Bird eye chillies 0.01 kg Rp 30,000 Rp 300
Red chillies 0.01 kg Rp 28,000 Rp 280
Tomato 0.03 kg Rp 16,000 Rp 480
Shrimp paste 0.01 kg Rp 70,000 Rp 700
Brown sugar 0.01 kg Rp 14,000 Rp 140
Salt 0.01 kg Rp 10,000 Rp 100
TOTAL COST Rp 2,620
PROCEDURE
1. Fry the shallot, garlic, until half cooked, add bird eye chillies and red chillies. Strain. Blend
2. Cut the tomatoes into wedges, fry until soft, add in the shrimp paste and the blended mixture.
3. Stir it well, seasoning, cook until done.

JOB DISIPLINE
NO PROCEDURE TIME
Preparing
1 Prepare all stuff 10'
2 Measuring all ingredients 5'
Processing
3 Making sambal 15'
Serve
4 Platting 5'
Cleaning
5 Clean the section 10'
6 Return the equipment 5'
Total 50'

UTENSILS AND EQUIPMENTS

NO UTESILS SPESIFICATION TOTAL
Preparing
a. Bowl Stainlessteel 3
b. Cutting board Plastic 1
1 c. Saute pan Stainlessteel 1
e. Spatula Wooden 1
g. Scale Digital 1
i. Strainer Stainlessteel 1
Cooking
2
a. Stove Stainlessteel 1
Serve
3
3
a. Sauce dish Chinawere 10