PRAWN FRIED RICE

Yield Serving : 2 Menu Price : RM7.30

Cost per Recipe : RM12.08 Profit Margin :%
Cost per Unit : RM6.04 Gross Margin/Unit : RM1.26

INGREDIENTS QTY RM

Sazarice Sdn Bhd RM32.50 per 10kg= 0.00325g X

Rice 585g RM1.90 585g= RM1.90

Pelayar RM24.55 per 5kg= RM0.00491 X 3tbsp

Oil 3tbsp RM0.22 per 40.88g= RM0.22

Eggs 2nos RM0.82 Gred AA RM0.41 per nos, 1nos=0.41

Garlic 2nos RM0.09 RM16 per kg= RM0.016 X 1nos per 3g= RM0.048
Fresh RM35.88 per kg= RM0.03588 X 226g=
Prawns 226g RM8.10 RM8.10
MS RM1.20 per 250g= RM0.0048 X 1cup per
Mixed Vege 1cup RM0.61 128g= RM0.61
Camel RM5.80 per 500ml= RM0.0116 X 1tbsp per
Thick Soy Sauce 1tbsp RM0.17 15ml= RM0.17
Maggie RM8.85 per kg= RM0.00885 X 1tbsp per
Oyster Sauce 1tbsp RM0.16 18g= RM0.16
Black Pepper RM7.75 per 250g= RM0.031 X 1dash per 0.10g=
3dashes RM0.01 RM0.003
Powder
Salt
TOTAL COST : RM12.08
RM7.30
%
RM1.26

Procedure

1. Defrost the rice. Use the back of the spoon, gently break up the lumps. Set aside.

2. Heat 3 tablespoon of the oil in a wok or skillet over high heat and cook the eggs first. Use the spatula to break the eggs into s

3. Reheat the wok or skillet with the remaining oil over high heat. Once the oil is heated, add the garlic and stir-fry until aromat
browned.
4. Add the shrimp. Once the shrimp starts to cook, add the mixed vegetables and do a few quick stirs.
5. Add the rice and stir-fry continuously.
6. Add the soy sauce, oyster sauce, and pepper and continue to stir fry until the shrimp are completely cooked and the rice are l
"fried."
7. Add the eggs, stir to combine well with the rice. Dish out and serve immediately.
spatula to break the eggs into small pieces.

garlic and stir-fry until aromatic or slightly

stirs.

etely cooked and the rice are lightly toasted and well
 MALAYSIAN-STYLE FRIED UDON

Yield Serving :1 Menu Price : RM15.50

Cost per Recipe : RM14.81 Profit Margin :%
Cost per Unit : RM14.81 Gross Margin/Unit : RM0.69

INGREDIENTS QTY RM Procedure

1. Rinse the udon with
Udon 200g RM2.99 Kanika RM2.99 per 200g
stir to blend well. Set a
RM8 per kg= RM0.008 X
Garlic 2nos RM0.04 1nos per 3g= RM0.02 2. Prepare the soy sauc
Pelayar RM24.55 per 5kg = 3. Heat up a wok and a
Oil 2tbsp RM0.13 RM0.00491 X 2tbsp per
and fish cake and stir-f
27.25g= RM0.13
RM35.88 per kg 4. Add the mushroom,
Prawn (Fresh) 113g RM4.05 =RM0.03588 X 113g=
Sauce. Stir continuousl
RM4.05
RM8.00 per 600g =
Fish cakes 60g RM0.8 RM0.0133 X 60g= RM0.80 5. Let cook for a little b
RM13 per kg= RM0.013 X
Oyster mushrooms 70.85g RM0.92 70.85g= RM0.92 6. Dish out and serve im
RM5.00 per kg= RM0.005 X
Carrot 100g RM0.50 100g= RM0.50
RM4.00 per kg= RM0.004 X
Cabbage 45g RM0.18 45g= RM0.18
Chili Padi
Soy Sauce
SAUCE ITEMS;
Maggie RM8.85 per kg=
Oyster sauce 1tsp RM0.04 RM0.00885 X 1tsp per
4.69g= RM5.80
Camel RM0.04 per 500g=
Sweet soy sauce 2tsp RM0.11 RM0.0116 X 2tsp per 9.37g=
RM0.11
Camel RM5.80 per 500g=
Soy sauce 1tsp RM0.05 RM0.0116 X 1tsp per 4.92g=
RM0.05
Promoss RM18.10 per 630g=
Sesame oil 1/4tsp RM0.02 0.0287 X 1/4g per 0.57g=
RM0.02
White pepper E&G RM36.90 per
3dashes RM0.03 RM400g= RM0.092 X 1dash
powder per 0.10g= RM0.009
CSR RM2.95 per kg=
Sugar 1/2tsp RM0.01 RM0.00295 X 1/2tsp per
2.09g= RM0.01

TOTAL COST : RM14.81

Procedure
1. Rinse the udon with cold running water, drained and set aside. Mix all the ingredients in the sauce in a small bowl,
stir to blend well. Set aside.
2. Prepare the soy sauce and cut chilies condiments in a small saucer. Just add some soy sauce to the cut chilies.
3. Heat up a wok and add the oil. When the hot is fully heated, add the garlic and stir fry until aromatic. Add the prawn
and fish cake and stir-fry until the prawn is half cooked.
4. Add the mushroom, carrot and cabbage and stir for a few times. Add the udon noodles into the wok, follow by the
Sauce. Stir continuously to combine all the ingredients in the wok.
5. Let cook for a little bit, stir a few times and make sure the udon noodles are cooked through.
6. Dish out and serve immediately with the cut chilies and soy sauce condiment.
 ANGEL HAIR PASTA WITH RED CHILI SAUCE

Yield Serving :6 Menu Price : RM3.00

Cost per Recipe : RM8.44 Profit Margin :%
Cost per Unit : RM1.40 Gross Margin/Unit : RM1.60

INGREDIENTS QTY RM Procedure

San Roma RM5.30 per pkt
Angel Hair 225g RM2.38 =RM0.0106 X 225g= 1. Cook the pasta in a large pot of
RM2.38
RM33.00 per bag= RM0.022
Red Chili 90g RM1.98 X 90g= RM1.98
2. Rinse red chili; pet dry with pa
RM6.60 per 250g=
6tbsp RM2.34 RM0.0264 X 1tbsp per in uniform small pieces.
Butterlite 14.8g= RM0.39
RM13.00 per kg= RM0.013 3. Heat the butterlite in large skill
Spring Onion 4 RM0.60 X 11.3g= RM0.15 minutes.
RM9.20 per 510g= RM0.018
3/4tsp RM0.20 X 3/4tbsp per 11.1g= 4. Remove from heat. Stir in parsl
Paprika RM0.20
RM8.00 per kg= RM0.008 X
Garlic 3nos RM0.06 1nos per 3g= RM0.02 5. Toss the sauce over the pasta an
RM10.30 per 56g= RM0.183
Parsley Flakes 3tbsp RM0.87 X 1tbsp per 1.6g= RM0.29
Salt
Black Pepper RM7.75 per 250g per 250g=
1/8tsp RM0.01 RM0.031 X 1/8tsp per
Powder 0.28g= RM0.01

TOTAL COST : RM8.44

 Procedure
he pasta in a large pot of boiling water for 1 to 2 minutes until tender; remove from heat. Drain in colander.

ed chili; pet dry with paper towels. Cut the chilis into halves with utility knife. Scrape out the seeds. Then chop it until the chili are
m small pieces.

e butterlite in large skillet over medium-high heat. Add the red chilis, green onions, paprika and garlic. Cook and stir for 2

e from heat. Stir in parsley flakes, salt and black pepper powder.

e sauce over the pasta and serve.

op it until the chili are

and stir for 2

 POTATO SALAD

Yield Serving :8 Menu Price : RM3.00

Cost per Recipe : RM3.35 Profit Margin :%
Cost per Unit : RM0.42 Gross Margin/Unit : RM2.58

INGREDIENTS QTY RM Procedure

RM8 per 5kg/50nos= 1. Cover the potatoes with water i
Potatoes 5nos RM0.80 RM0.16 the potatoes are tender, about 10 m
Lady's Choice RM16.80 per
Mayonnaise 1cup RM1.34 3kg= RM0.0056 X 1cup per 2. Mix the mayonnaise, vinegar, s
239g= RM1.34
RM8.60 per 4.5kg=
Vinegar 2tbsp RM0.05 RM0.0019 X 1tbsp per 3. Add the potatoes and the remai
14.4g= RM0.027

RM1.00 per kg= RM0.001 X

Salt 1 1/2tsp RM0.01 1 1/2tsp per 8.54g= RM0.01

RM2.95 per kg= RM0.00295

Sugar 1tsp RM0.01 X 1tsp per 4.19g= RM0.01

Black Pepper RM7.75 per 250g= RM0.031

1/4tsp RM0.02 X 1/4tsp per 1.23g= RM0.04
Powder
RM8 per kg= RM0.008 X
Celery 101g RM0.81 101g= RM0.81
RM12.00 per kg= RM0.012
Red Onion 26g RM0.31 X 26g= RM0.31

TOTAL COST : RM3.35

Procedure
he potatoes with water in a saucepan; bring to a boil over medium high heat. Reduce heat and simmer until
es are tender, about 10 minutes. Drain and cool slightly.

e mayonnaise, vinegar, salt, sugar and black pepper powder in a large bowl.

e potatoes and the remaining ingredients and toss gently. Serve chilled or at a room temperature.
 AYAM MASAK MERAH

Yield Serving :9 Menu Price : RM3.50

Cost per Recipe : RM22.11 Profit Margin :%
Cost per Unit : RM2.46 Gross Margin/Unit : RM1.04

INGREDIENTS QTY RM
Chicken Whole 1kg RM8.80 RM8.80 per kg

Star Anise 2 RM0.58 RM15 per kg= RM0.015 X 1nos per 19g= RM0.29
RM23 per kg= RM0.023 X 1nos per 1.5g=
Cinnamon Stick 1 RM0.3 RM0.03

Bestwise RM4.42 per 320g= RM0.0138 X 1tbsp

Chili Padi Sauce 2tbsp RM0.48 per 18g= RM0.24

Rasaku RM10.20 per litre= RM0.0102 X 60ml=

Coconut Milk 60ml RM0.61 RM0.61
RM5 per kg= RM0.005 X 1nos per 14grams=
Tomatoes 3 RM0.21 RM0.07
Salt
Sugar
Pelayar RM24.55 per 5kg= RM0.00491 X 1tbsp
Oil 2tbsp RM0.14 per 13.63g= RM0.07
BLEND ITEM;
Yellow Onion 4nos RM2.20 RM5 per kg= RM0.005 X 1nos per 110g= RM0.55
RM12.00 per kg= RM0.012 X 1nos per 70g=
Red Onion 5nos RM4.20 RM0.84

Garlic 5nos RM0.10 RM8 per kg= RM0.008 X 1nos per 3g= RM0.02

Ginger 2cm RM0.32 3"RM0.50

Dried Chili 15 RM2.10 RM14 per kg= RM0.014 X 1nos per 10g=RM0.14

SLICED ITEMS;
Yellow Onion 3nos RM1.65 RM5 per kg= RM0.005 X 1nos per 110g= RM0.55

Garlic 5nos RM0.10 RM8 per kg= RM0.008 X 1nos per 3g= RM0.02

Ginger 2cm RM0.32 3"RM0.50

TOTAL COST : RM22.11

UNCOSTED INGREDIENTS
Water
RM3.50
%
RM1.04

Procedure
1. Heat oil in a pan and sauté the sliced ​ingredients until wilted. Then add the ground ingredients and mix
well. Then add the ground dried chillies and chilli sauce. Saute until the oil breaks.
2. When the oil breaks, add the half -cooked fried chicken. If fried crispy, the chicken will become clayey. Stir well and leave f
3. Add water according to how much gravy you like. Then add coconut milk to thicken the gravy as you like.
4. Add the tomatoes and salt. Cook until the oil breaks. Sprinkle a little sugar, if you like. When the taste is well
blended, and the color is beautiful, you can turn off the fire.
5. Turn off the heat and ready to be served with nasi minyak, nasi briyani or nasi tomato.
me clayey. Stir well and leave for a while.
as you like.
he taste is well
 BUTTER PRAWNS WITH EGG FLOSS

Yield Serving :9 Menu Price : RM8.80

Cost per Recipe : RM70.52 Profit Margin :%
Cost per Unit : RM7.83 Gross Margin/Unit : RM0.97

INGREDIENTS
FOR FRYING QTY RM Procedure
PRAWNS
Prawns 1kg RM35.88 RM35.88 per kg i) Prepare to Deep Fry Prawns
RM4 per kg= RM0.004 X
Cornflour 6tbsp RM0.24 1tbsp per 9.38g= RM0.04 1. Have ready ingredients needed
2. First, clean the prawns. With a p
RM1 per kg= RM0.001 X
Salt 3tsp RM0.01 1tsp per 5g= RM0.01 trim off the top, whiskers and the l
in to the middle to devein the praw
Pelayar RM24.55 per 5kg= 3. Then rinse the prawns with cold
Oil 6cups RM7.08 RM0.00491 X 1cup per
cornstarch. Then get ready to deep
240g= RM1.18

INGREDIENTS 4. To deep fry the prawns, first he

FOR MAKING hot oil. If oil is ready, small bubbl
EGG FLOSS
5. Dab off excess cornflour and pl
Eggs 12nos RM4.68 Gred B RM0.39 per nos
turns golden brown. Remove from
Cannary RM34.90 per kg=
Butter 300g RM10.47 RM0.0349 X 300g= 6. Then heat up the oil again and d
RM10.47
Pelayar RM24.55 per 5kg=
Oil 1.5cup RM0.6 RM0.00491 X 1.5cup per ii) Prepare to Cook Butter Prawns
120g= RM0.60

OTHER
INGREDIENTS 1. Have ready ingredients and seas
& SEASONINGS
RM8 per kg= RM0.008 X
Garlic 9nos RM0.43 1nos per 3g= RM0.02 2. Separate 4 egg yolks. Use a fork
RM22 per kg= RM0.022 X
Chili Padi 9nos RM10.89 1nos per 55g=RM1.21 3. Then chop garlic, dice bird's eye
RM1 per bunch 10nos=
Curry leaves 6sprigs RM0.6 RM0.10 4. Have ready a clean wok. Add in
CSR RM2.95 per kg=
RM0.00295 X 1tbsp per 5. With one hand holding the meas
Sugar 3tbsp RM0.18 21.25g= RM0.00295 X 1tbsp stirring vigorously using the back
per 21.25g= RM0.06
Huco RM33.47 per 1.2kg= 6. It is important to stir continousl
Chicken Stock 3tsp RM0.06 RM0.0278 X 1tsp per 2g=
pouring all the egg liquid into the
RM0.06
7. Turn to low heat and use a wok
TOTAL COST : RM70.52 garlic, curry leaves, bird's eye chil
8. Then add in the fried prawns an
9. Remove from heat and pour t
10. Place the fried prawns with
 Procedure

e to Deep Fry Prawns

eady ingredients needed to deep fry the prawns
ean the prawns. With a pair of sharp kitchen scissors, first cut the rostrum which is the sharp spine above the prawn head. Then
he top, whiskers and the legs of prawns. Next, cut off the telson which is the sharp point at the tail. Lastly, using a toothpick, prick
middle to devein the prawns.
nse the prawns with cold water. Drained and pat dry with paper towels. Place in a big bowl, marinate with salt and coat with
h. Then get ready to deep fry the prawns.

p fry the prawns, first heat up oil in wok over medium heat till hot. To check if oil is hot enough, place a wooden chopstick into the
oil is ready, small bubbles will bubble aroud the chopstick.

f excess cornflour and place the coated prawns slowly into the hot oil. Deep fry for 2 to 3 mins on one side till prawns are cooked through a
en brown. Remove from oil and drain on strainer.

eat up the oil again and double fry the prawns again to retain its crispyness. Set aside while we make the egg floss.

e to Cook Butter Prawns with Egg Floss

eady ingredients and seasonings needed to make the egg floss.

e 4 egg yolks. Use a fork to lightly beat the egg yolks. Strain the egg yolks over a sieve into a measuring cup to ensure a smooth egg yolk m
hop garlic, dice bird's eye chillies and curry leaves. Then get ready to make the egg floss.
eady a clean wok. Add in clean cooking oil. Then heat up the wok over medium low heat. Next add in the butter. Stir until butter is complet

ne hand holding the measuring cup, drip down the egg yolk liquid from a high point slowly and consistently to form a fine stream, while
gorously using the back of a ladle with your other hand.

portant to stir continously with the back ladle in one direction throughout the process of dripping down the egg yolk. Keep stirring the oil ev
ll the egg liquid into the oil. Once the fine egg strips are formed, then stop stirring.
low heat and use a wok spatula to fry the egg strips mixture till oil starts to become foamy. When the oil starts to bubble, add in the choppe
ry leaves, bird's eye chillies, sugar and chicken stock granules.
dd in the fried prawns and immediately off the heat. Give a quick stir to mix and we are done!
ve from heat and pour the egg floss and prawns over a sieve to drain off oil. Set aside till the egg floss is dry and ready to be serv
the fried prawns with egg floss on a serving plate. Serve immediately and Enjoy!
prawn head. Then
ng a toothpick, prick

lt and coat with

den chopstick into the

l prawns are cooked through and

to ensure a smooth egg yolk mixture.

ter. Stir until butter is completely melted.

o form a fine stream, while

gg yolk. Keep stirring the oil even after

ts to bubble, add in the chopped

s is dry and ready to be served.
 ROTI CANAI

Yield Serving :8 Menu Price : RM1.50

Cost per Recipe : RM8.50 Profit Margin :%
Cost per Unit : RM1.06 Gross Margin/Unit : RM0.44

INGREDIENTS QTY RM Procedure

Cap Muhibah RM1.90 per
Wheat Flour 500g RM0.95 kg= RM0.0019 X 500g= I) Roti Canai Dough
RM0.95

RM1 per kg= RM0.001 X 1 1. Combine flour, salt, sugar and 1

Salt 1 1/2tsp RM0.01 1/2tsp per 8.54g= RM0.01 hook until mixture clumps.
Zoe Life RM3.80 per 500g= 2. Add egg, milk and water. Conti
Brown Sugar 1tsp RM0.03 RM0.0076 X 1tsp per 4.17g=
about 8 to 10 minutes. The dough
RM0.03
Cannary RM34.90 per kg=
Butter 3/4cup RM6.50 RM0.0349 X 3/4cup per 3. Transfer the dough out and cut i
185g= RM6.50

4. Coat each ball with one teaspoo

Egg 1 RM0.41 Gred AA RM0.41 per nos
damn cloth and allow them to rest
Daily RM5.50 per L=
Full Cream 3/4cup RM0.6 RM0.0055 X 3/4cup per II) Prepare the Work Space
117ml= RM0.6

1. If the dough was prepared the d

TOTAL COST : RM8.50 or you can even microwave it for 1
2. Clean a 2-inch × 2-inch surface
UNCOSTED INGREDIENTS 3. Stretch the dough into a sheet; p
Water 4. Arrange one dough ball in the c
5. Pull and stretch it from the cent
outwards to thin, and gently pressi
6. Systematically, slowly, work yo
making it thinner and thinner. As i
sheet. It should reach about 2 feet
7. Using two hands, fold top quart
Then repeat with other sides to cre
in-between layers.

III) Cook the Bread

1. Heat a griddle or large saute pan
2. Firmly flatten and spread one di
3. Drizzle the griddle with a little b
4. Transfer the breads to a work su
5. Repeat with remaining roti, coo
Procedure
anai Dough

ne flour, salt, sugar and 1/4 cup of the butter in the bowl of a stand mixer. Run on low speed with a dough
l mixture clumps.
g, milk and water. Continue to mix until a smooth elastic dough is formed. Knead into a smooth, soft, elastic dough,
10 minutes. The dough should be a bit sticky, but not wet.

r the dough out and cut into eight equal pieces, about 4 oz. each (113 g). Form into smooth balls.

ch ball with one teaspoon of butter, slathering them well. Arrange in a single layer on a plate, cover with a
h and allow them to rest at room temperature for at least 6 hours.

re the Work Space

ough was prepared the day ahead, let come to a warm room temperature. So if your kitchen is cold, place the dough in warm area,
n even microwave it for 10 second intervals. Warm dough is more elastic and easier to work with.
2-inch × 2-inch surface, and coat it with a 30cm circle of butter. Coat hands liberally with butter.
the dough into a sheet; put 1 teaspoon of butter in center of the buttered work area.
e one dough ball in the center. Press with your buttered palm to flatten dough into a 6-inch disc, less than 1/4 inch thick, slightly thinner aro
d stretch it from the center outwards. Make sure most of dough is paper thin by moving around dough perimeter with your fingertips and th
to thin, and gently pressing against table to adhere.
atically, slowly, work your way around the perimeter of dough circle, pulling outwards to thin the dough. For the first few rounds, pull abou
thinner and thinner. As it gets thinner, it will be obvious where the thicker parts of the dough are. Focus on those areas. Keep going until yo
hould reach about 2 feet in diameter. Use the tips of your fingers to smooth the thicker part paper thin.
wo hands, fold top quarter of dough over itself, almost reaching middle of sheet. Fold top edge over again to meet the top edge.
at with other sides to create a square multi-layered square of dough about 16 to 20 cm. Each time you fold, try to capture some air
n layers.

the Bread
griddle or large saute pan over low heat.
flatten and spread one disc of dough until it is 7 inches to 8 inches in diameter or (18 to 20 cm). The dough will be elastic, and may pull bac
the griddle with a little butter. Add one bread to the pan, and cook slowly, turning once, 3 to 4 minutes per side, rotating occasionally to en
r the breads to a work surface, and then use a clapping motion (careful it will be hot), slapping the bread together between your hands to se
with remaining roti, cooking as many as will fit in the pan at one time. Serve immediately with curry sauce or sugar.
 dough in warm area,

inch thick, slightly thinner around edges.

ter with your fingertips and thumbs, lifting thicker edges, pulling

r the first few rounds, pull about 8 to 10 cm each time,

hose areas. Keep going until you achieve a paper thin

meet the top edge.

y to capture some air

will be elastic, and may pull back a little.

ide, rotating occasionally to ensure even browning. Cook until each side is deep golden brown.
ether between your hands to separate the layers.
 GARLIC CHICKEN CHOP

Yield Serving :2 Menu Price : RM9.10

Cost per Recipe : RM16.08 Profit Margin :%
Cost per Unit : RM8.04 Gross Margin/Unit : RM1.06

INGREDIENTS QTY RM Procedure

MARINATE
CHICKEN; I) Marinate the Chicken
1. Marinade the chicken with th
Chicken Thigh 100g RM14 RM14 per 100g
you can prepare the other ingred
Wiya RM8.75 per 4kg=
Light Soy Sauce 1tsp RM0.01 RM0.0021 X 1 tsp per II) Cook the chicken
5.30g= RM0.01
Wiya RM11 per 4kg= 1. Heat oil in pan and cook the c
Dark Soy Sauce 1tsp RM0.01 RM0.00275 X 1tsp per
5.30g= RM0.01 chicken is cooked thoroughly an
Heinz RM13.20 per 500g=
BBQ Sauce 1tsp RM0.16 RM0.0264 X 1tsp per 5.96g= III) Make the garlic sauce
RM0.16
SAUCE ITEMS; 1. After mincing the garlic and
RM8 per kg= RM0.008 X
Garlic 1nos RM0.02 1nos per 3g= RM0.02 2. Combine the BBQ sauce, sal
RM10 per kg= RM0.05 per
Shallots 1nos RM0.05 nos 3. Heat up oil in pan. Saute the
Heinz RM13.20 per 500g= 4. Add the mixture above to the
BBQ Sauce 1tsp RM0.16 RM0.0264 X 1tsp per 5.96g=
RM0.16 the required consistency. You m
RM1 per kg= RM0.001 X
Salt 1tsp RM0.01 1tsp per 5g= RM0.01 5. Turn off the heat. Pour the sa
KKK RM1.49 per 300g=
Cornstarch 4tbsp RM0.16 RM0.0049 X 1tbsp per
7.50g= RM0.04
Amaris RM29.20 per 400g=
Black Pepper 1dash RM0.7 RM0.7475 X 1dash per
0.10g= RM0.7
RM7.50 per 100g= RM0.075
Shiitake Mushroom 10.8g RM0.81 X 10.8g= RM0.81
TOTAL COST : RM16.08

UNCOSTED INGREDIENTS
Water
 Procedure

ate the Chicken

ade the chicken with the marinade ingredients. Set aside for at least an hour if possible. Meanwhile,
prepare the other ingredients.
the chicken

il in pan and cook the chicken over medium-high heat for 2-3 minutes on each side. Make sure the
s cooked thoroughly and set aside.

ke the garlic sauce

mincing the garlic and shallots, you can blend it in a food processor to make it more fine.
ne the BBQ sauce, salt, pepper, corn starch and water in a bowl.

p oil in pan. Saute the garlic, shallots and mushrooms until fragrant.
he mixture above to the pan. Let the sauce simmer. Adjust with water or corn starch to get
red consistency. You may also adjust seasoning to taste.
ff the heat. Pour the sauce over chicken, or in a side dish. Serve with your choice of sides.
 HINAVA GINAPAN

Yield Serving :8 Menu Price : RM4.60

Cost per Recipe : RM28.74 Profit Margin :%
Cost per Unit : RM3.60 Gross Margin/Unit : RM1.00

INGREDIENTS QTY RM Procedure

RM35.88 per kg=
Fresh Prawns 700g RM25 RM0.03588 X 700g= RM25 1. Clean the prawn by removing th
RM5.00 per kg= RM0.005 X
Lime 1/2cup RM0.60 1/2cup per 121g= RM0.60 2. Then, put the prawns in a bowl
Salt 3. Mix well and leave for about 15
Sugar
SLICED ITEMS;
Ginger 2cm RM0.32 3"RM0.50
RM12.00 per kg= RM0.012
Red Onion 1nos RM0.84 X 1nos per 70g= RM0.84
RM33.00 per bag= RM0.022
Red Chili 90g RM1.98 X 90g= RM1.98
TOTAL COST : RM28.74
 Procedure
he prawn by removing the skin, head and tail by pulling the veins on the back, slice and cut the prawn to your liking.

ut the prawns in a bowl and all the sliced ​ingredients, squeeze the lemon juice, and add sugar and salt for the taste.
ell and leave for about 15 minutes before serving it.