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Jan 2012 (Jan)

The document provides recipes for various dishes including cream puffs, chicken burgers, potatoes au gratin, beancurd soup, lamb noodle, sambal belacan sauce, fried rice, mee sua, shredded vegetable mee, fusion begadil, money bags, chicken boxing, belachen mee hoon, black pepper lamb fry rice, new years pudding, and coconut gula melaka cookies. Ingredients and instructions are listed for each recipe.

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58 views6 pages

Jan 2012 (Jan)

The document provides recipes for various dishes including cream puffs, chicken burgers, potatoes au gratin, beancurd soup, lamb noodle, sambal belacan sauce, fried rice, mee sua, shredded vegetable mee, fusion begadil, money bags, chicken boxing, belachen mee hoon, black pepper lamb fry rice, new years pudding, and coconut gula melaka cookies. Ingredients and instructions are listed for each recipe.

Uploaded by

andy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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INTAKE JAN 12

CREAM PUFF ( 30 MEDIUM SHAPE )

INGREDIENT:

WATER – 250G
BUTTER – 65 G
SUGAR – 2 TSP
SALT – OPT
FLOUR – 125 G
EGG – 4 NOS ( MIX IN ALL OF INGREDIENT THEN BEAT THE EGG 1 BY 1)

STEAM SAUCE

INGREDIENT:

GARLIC - 60 G
SAHALLOT – 60 G BLEND WITH OIL
GINGER – 60 G
CILI PADI – 2 STICK

CILI SAUCE - 200 G


TOMATO SAUCE – 75 G

SUGAR
FISH SAUCE

CHICKEN SPECIAL JUMBO BURGER

SAUCE : MIXED PICKLE


B.B.Q SAUCE BLEND AND MIX
MAYONNAISE

MEAT : 800 G OF ANY MINCED MEAT ( BEEF , CHICKEN OR LAMB )


200 G OF FAT
70 G TOMATO JUICE
20 G SALT
OPT CHICKEN POWDER
OPT BLACK PEPPER POWDER
60 G ONION ( SAUTE – CHOPPED )
NUTMEG OPT
CORRIANDER
EGG – 1 NOS
POTATOES AU “ GRATINE ”

POTATOES

1 LT MILK ( FRESH )
8 NOS EGG
SALT
PEPPER
NUTMEG
CHEESE ON TOP TO ”GRATINE ”

BEANDCURD THICK SOUP

OIL
GARLIC
BLACK MUSHROOM
HAM ( CHICKEN)
CRABSTICK
WATER CHEST NUT
SALT
PEPPER
CHICKEN POWDER
OSYTER SAUCE
CORN FLOUR / TAPIOCA FLOUR
EGG WHITE
SESAME OIL

KO POU LAMB NOODLE

OIL
SESAME OIL
GINGER
LAMB
CELERY
KONG PO SAMEE
GREEN PEPPER
RED PEPPER
KO POU SAUCE

CILI SAUCE 300 G


SUGAR 300 G
DARK SOYA 100 G
LIGHT SOYA 100 G
OSYTER SAUCE 150 G
WATER 500 G
CHICKEN POWDER 50 G
VINGER ( BLACK ) 1/3 BTL

SAMBAL BELACHAN

SHALLOT – 10 NOS
CILI BIG – 5 PCS
CILI PADI – 10 PCS
KASTURI JUS
BELACHAN – 3 TBS( COOKED )

SAUCY RICE

FRIED RICE ( PLAIN )

SAUCE :
LONG CABBAGE
MUSHROOM
ANY MEAT + SAUCE =OVER FRIED RICE

FRY MEE SUA


MEE SUA
SAUCE,MEE GORENG SAUCE
SHREDDED VEGETABLES MEE
SAUCE:
DRY PRAWN ( CHOPPED )
CHICKEN
SAUTED VEGETABLE
BLACK FUNGUS
CILI
TAPIOCA FLOUR
SESAME OIL
 BLANCH KOLO MEE PO,THEN,MIX CHICKEN STOCK,LIGHT SOYA
SAUCE,CHICKEN POWDER AND SESAME OIL,LAST PUT THE
SAUCE ART THE TOP.

FUSION BEGEDIL

MASHED POTATO – 500G

MINCE CHICKEN – 150G – ( FRY WITH KETUMBAR POWDER,AND GINGER


POWDER)

SPRING ONION – OPT


CHEESE – 30 G

BLACK PEPPER
SALT OPT
FLOUR

 COATED WITH FLOUR = EGG WHITE , THEN DEEP FRYING

MONEY BAG
TAUHU 150 G
PRAWN 100 G

DAUN SOUP
CARROT CHOPPED MIX IT

EGGS – 1NOS
SALT
SUGAR
PEPPER

 SPRING ROLL PAPPER TO ROLL IT WITH FILLING


CHICKEN BOXING

INGREDIENT :

MARINATE THE CHICKEN BOXING


 BLACK PEPPER
 NUTMEG
 GINGER POWDER
 SHALLOT
 GARLIC MINCE
 FISH SAUCE
INGREDIENT : BATTER TO DEEP FRYING
 PLAIN FLOUR 1 CUP
 TAPIOCA FLOUR ½ CUP
 CUSTARD POWDER ¼ CUP
 BAKING POWDER 1/8 CUP
 + OIL=MIX WITH WATER

BELACHAN MEE HOON


DRY PRAWN ( CHOPPED ) 150 G
+ 1
OIL ( + ) SERAI ( 2 PCS )

SHALLOT 150 G
GARLIC 150 G 2

DRY CHILI ( MINCE ) 100 G – 4

FRESH CILI 450 G


BELACHAN 15O G 5

CILI SAUCE - 400G


TOMATO SAUCE – 450G
SUGAR - OPT
VINEGAR - OPT
BLACK PEPPER LAMB FRY RICE
CILI – MINCE 5

ONION SLICED 2
GINGER
LIGHT SOYA SAUCE 6

SALT 8
CHICKEN POWDER
BLACK PEPPER POWDER 3
EGG 1
RICE 4

NEW YEARS PUDDING

CANDY SUGAR – 600 G


WATER - 675 G 1

GLUTINOUS RICE FLOUR – 375 G


WHEAT FLOUR – 225 G 2

OIL – 75 G
ORANGE RED COLOUR – OPT
HIGH HEAT – ½ HRS
MEDIUM HEAT – 1 ½ HRS
“ DO NOT ’’ OPEN CLUMING STEAM

COCONUT GULA MELAKA COOKIES


GULA MELAKA – 180 G
BUTTER – 200 G 1
SALT – ½ TSP
EGG - 1 NOS 2 DOULBLE BOIL REST 20 MINNIT
COCONUT POWDER – 50 G IN CHILLER
FLOUR – 300 G
SODA – ¾ TSP 3
BAKING POWDER – ½ TSP
 COATED W/CLESCIATED COCONUT
 DECO W/ CHERRY

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