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RECIPE / COSTING / BREAKDOWN / PICTURE

RECIPE NAME ACAR RAMPAI SUB TOTAL

MISC/10%
TOTAL COST

COST / PAX
LOGO
TYPES / FOOD MALAY FOOD . MAIN COURS SELLING PRICE/++
PORTION / QTY 5 PAX SELLING PRICE/ NETT
CREATED BY CHEF ALI SALEH . CHEF LIZA REVENUE
DATE PERCENTAGE (1.16%)

NO DESCRIPTION QTY WEIGHT UNIT COST AMOUNT METHOD PREP TIME METHOD
COOKING
1 large cucumber 400 GM 1. Frist cut and prepare cucumber - seeds removed, cut into a thick match stick size, Carrot, cut into a thick match stick size
2 Carrot 200 GM fresh Red chilies, deseeded and cut into strips,cloves Garlic, halves,nion, cut into six wedges 1 inch,Young ginger, julienned
3 fresh Red chilies 100 GM then for dried shrimps / udang kering, soak to soften and pounded.
4 Garlic 30 GM 2. Mix the turmeric powder and some salt with the cucumber. Set aside. Heat up 1 tbsp of oil in a wok and stir fry the mustard seeds
5 onion 100 GM ( it will pop like crazy ), cinnamon sticks, star anise, cloves and cardamom until fragrant.
6 Young ginger 50 GM
7 dried shrimps 1 TBSP 3.Add in the garlic, ginger and pounded dried shrimp and fry a little bit more (2 - 3 minutes). Add in sugar (should taste sweetness) and
8 Vinegar 5 TBSP salt to taste. Cook until the sugar dissolves before adding in the vinegar. Cook until the mixture thickens ( not too watery nor too dry ).
9 Salt 1 TSP 4. Put in the carrots, fresh red chilies and onion. Stir to combine and add in the turmeric coated cucumber ( squeeze out the water first )
10 cinnamon 1 STICK and cook for 2 - 3 minutes only. Taste for seasoning, should have a balance of sweet and sour.
11 star anise 1 PICS 5. Dish up to serve with any flavored rice or steamed rice..enjoy
12 Cloves 5 PICS
13 Cardamom 2 PCIS
14 mustard seeds 1 TBSP
CREW SKILLS INTERNATIONAL (M) SDN. BHD. NO 61, JALAN MPK 3, MEDAN PERDAGANGAN KEPAYANG, 70200 SEREMBAN, NSDK. SEREMBAN BRANCH (CHEF ALI SALEH)