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  • Asam Pedas Pari

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    علي صالح
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    This menu card provides a recipe for Asam Pedas Pari (spicy and sour pomfret fish) that serves 5 people. It lists the ingredients and quantities needed, preparation instructions, estimated costs, selling price, and profit information. The main ingredients are 1 kg of pomfret fish, 250g of small okras, 100g of tomato, and spices to make a paste including garlic, lemongrass, shallots, dried chilies, and belacan. The recipe describes pounding the spice paste and soaking tamarind pulp before cooking the ingredients in oil and simmering the fish until cooked.

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    This menu card provides a recipe for Asam Pedas Pari (spicy and sour pomfret fish) that serves 5 people. It lists the ingredients and quantities needed, preparation instructions, estimated costs, selling price, and profit information. The main ingredients are 1 kg of pomfret fish, 250g of small okras, 100g of tomato, and spices to make a paste including garlic, lemongrass, shallots, dried chilies, and belacan. The recipe describes pounding the spice paste and soaking tamarind pulp before cooking the ingredients in oil and simmering the fish until cooked.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    3 views2 pages

    Asam Pedas Pari

    Uploaded by

    علي صالح
    This menu card provides a recipe for Asam Pedas Pari (spicy and sour pomfret fish) that serves 5 people. It lists the ingredients and quantities needed, preparation instructions, estimated costs, selling price, and profit information. The main ingredients are 1 kg of pomfret fish, 250g of small okras, 100g of tomato, and spices to make a paste including garlic, lemongrass, shallots, dried chilies, and belacan. The recipe describes pounding the spice paste and soaking tamarind pulp before cooking the ingredients in oil and simmering the fish until cooked.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    MENU CARD

    RECIPE / COSTING / BREAKDOWN / PICTURE

    RECIPE NAME ASAM PEDAS PARI SUB TOTAL


    MISC/10%
    TOTAL COST

    COST / PAX
    LOGO
    TYPES / FOOD MALAY CUISINE ,, 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 pomfret fish 1 KG 1. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
    2 Small okras 250 GM 2. Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the
    3 tomato 100 GM water. Drain the pulp and save the tamarind juice.
    4 fish curry powder 1 TPS 3. Heat oil and fry the spice paste for 2 minutes or until fragrant.
    5 daun kesum(mint) 2 sprigs 4. Add the tamarind juice, fish curry powder and bring to boil
    6 cooking oil 5 TBSP 5. Add the tomato wedges, okras and daun kesom and bring to boil.
    7 palm sugar(gula melak 1 TBSP 6. Add the fish, salt, and palm sugar/sugar.
    8 Salt 1 TPS 7. Simmer on low heat for 5 minutes or until the fish is cooked.
    9 Spices forPaste 8. Serve hot.
    * garlic 2 CLOVE 9. Enjoy your recipe…
    * lemongrass 1 STAIK
    * shallots 4 PCS
    * dried chillies 8 PSC
    * belacan, (prawn paste) 1 TSP
    10 Tamarind Juice
    *
    * Tamarind pulp 100 GM
    * water 1 CUP
    CREW SKILLS INTERNATIONAL (M) SDN. BHD. NO 61, JALAN MPK 3, MEDAN PERDAGANGAN KEPAYANG, 70200 SEREMBAN, NSDK. SEREMBAN BRANCH (CHEF ALI SALEH)

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