STANDARD RECIPE

Menu:Tempoyak kacau(stir durian paste)

Portion:1pax

Yield test:

INGREDIENTS MEASURE METHOD

Lemongrass nos [Link] oil in a pot and
Durian paste 2 ts heat.

Birds eye chilli(optional) 2 nos [Link] anchovies and

Anchovies 5gm saut until crispy
Turmeric leaf 1 nos
[Link] the durian paste
Turmeric powder 1 ts and water until boiled a
bit
Salt 1 ts
[Link] turmeric powder for
Sugar 1 ts
yellow colour,salt and
sugar.
Oil 2 tbs

[Link],put turmeric
Water cup
leaf,chillies and
lemongrass

[Link] until boiled a bit

and serve.

Menu:Ikan pekasam

Portion:1 pax

Yield test:

INGREDIENTS MEASURE METHOD

Tilapia fish [Link] fish into half and
Sepat fish clean the fish.
Lampan fish
Fried raw rice 1 tbs [Link] fish with salt and
Tamarind 1 tbs marinate fish within 2-3
Asam keping 1 nos days.
Salt 5 tbs
Oil packet
[Link] that,wash fish
with clean water then
coat fish with fried raw
rice,tamarind and asam
gelugor for 14 days in air
tight container.

[Link] 14 days,take out

the marinated fish and
fry the fish

INGREDIENTS MEASURE METHOD

Cows belly 250gm [Link] cows belly until

tender
Beansprouts 30gm
[Link] beansprout till
Onion nos smooth but not soagy

Dried shrimp 2 tbs [Link],yardlong

beans,chillies and cows
Chilli 3 nos belly are chopped fine.

Lemon nos
[Link] a bowl,mix
onion,chillies,yardlong
Dried coconut 1ts
beans,lemon juice,salt
and sugar.
Fried coconut 3tbs

Yardlong beans 5 nos [Link] fried coconut and

dried coconut in the
mixture and stir well.
Salt ts
[Link],put cows belly
Sugar 1tbs
and dried shrimp and stir
together until well
combined.

[Link].

Menu:Kerabu taugeh dan perut

Portion:1 pax

Yield test:
Menu:Kerabu jantung pisang

Portion: 1 pax

Yield test:

INGREDIENTS MEASURE METHOD

Banana blossom nos [Link] banana blossom
(jantung pisang) until the core.
Anchovies 5 pieces
[Link] into small pieces
Onion os
and soak in hot water
Dried grated coconut 1 tbs until smooth.
Lime juice 1 ts
[Link]
Garlic 1 clove onion,garlic,chillies and
Red chilli 2 nos shrimp paste.

Shrimp paste 1 inch

[Link] blended mixture
Salt 1 ts with salt and sugar.
Sugar 1 ts
[Link]

Menu:Chee cheong fun

Portion:1 pax

Yield test:

INGREDIENTS MEASURE METHOD

Rice flour 40 gm [Link] all the flour with oil
Cassava flour 5 gm and water.
Wheat flour 5 gm
Corn flour 5 gm
Oil 1 tbs 2. Brush oil onto the pan
Water 150 ml and heat the pan.
Sesame oil 1 tbs
Chilli sauce 1 tbs [Link] the pan hot,scoop
Sesame seed 1 tbs
1 spoon of the mixture
and let cook a bit.

[Link] the mixture

cook,take out and roll
while it still hot.

[Link] the sauce by

mix sesame oil and chilli
sauce together.

[Link] rolled noodle

with sauce.
Menu:Nasi ganja

Portion:1 pax

Yield test:

INGREDIENTS MEASURE METHOD

Rice 1cup [Link]
onion,garlic,cinnamon,carda
Onion nos
mom seeds,clove with oil
Garlic nos and ghee until it smells nice.
Cinnamon 1 ts
[Link] in the water then put
Cardamom seeds 1 ts sup bunjut and boil it.
Clove 1 ts
[Link] the rice then sieve it.
Chilli sauce 6 ts
Ghee 1 tbs [Link] in the rice into the
boiled water and wait until
Oil 1 tbs
cook then drip yellow
Salt 1ts colouring.
Yellow colouring 1 tbs
[Link] 6 table spoon of chilli
Sup bunjut 1 nos sauce and salt for seasoning.
Water 2 cup
[Link] well and cover the pot.

Menu:Ayam taugeh

Portion:1 pax
Yield test:

INGREDIENTS MEASURE METHOD

Chicken breast 200 gm [Link] leek with chicken
breast for 10 minutes.
Soy sauce 1 tbs
[Link] the soy sauce and
Cornflour 1 ts let it boil a bit.
Water 1 ts
[Link] water with
cornflour and pour into
Beansprout 100 gm
the pan until the gravy
Sugar 1 ts thickened.

Leek 3 nos [Link] beansprout and stir.

[Link]

Menu:Laksa Kuala Kangsar

Portion:1 pax

Yield test:

INGREDIENTS MEASURE METHOD

FOR GRAVY: [Link] fish until cook and
Sardine 200 gm tender then take it out
Gingertorch(bunga 1 nos and separate flesh from
kantan) 1 nos the [Link] to
Asam gelugor 3 nos keep the stock.
Vietnamese coriander
(daun kesum) 2 tbs [Link] the flesh until
Blended chilli nos become thick paste.
Onion 1 ts
Shrimp paste 1 cup [Link] shrimp paste and
Water 1 ts onion.
Salt
FOR GARNISHING: [Link] the stock into a
Cucumber nos pan with blended shrimp
Lettuce 1 nos paste and onion.
Birds eye chilli(cili padi) 2 nos
Shallot nos [Link] water into the
Pineapple 1 nos(diced) stock together with
blended chilli and asam
gelugor and heat until
boiled.
OTHER INGREDIENTS:
Laksa noodle 1 cup [Link] sliced gingertorch
Hard boiled egg nos and Vietnamese
coriander then put salt.

[Link] and slice all the

garnishing items and
hard boiled egg then put
aside.

[Link] laksa noodle

then sieve.

[Link] noodle into a bowl

and pour laksa
[Link] while hot.

Menu:Cendol pulut durian

Portion:1 pax

Yield test:

INGREDIENTS MEASURE METHOD

[Link] screwpine leaves
FOR CENDOL: 10 nos and blend it water.
Screwpine leaves 10 gm
Green bean flour tbs [Link] the mixture and
Alkaline water 200ml pour into greenbean
Plain water 1ts [Link] well.
Sugar ts
Salt [Link] alkaline water,salt
and [Link] in
medium heat until it
thickened

[Link] basin with ice cold

water and scoop cendol
mixture into cendol
[Link] it set in ice
 cold water.

Coconut milk 100ml CENDOL:

[Link] brown sugar with
water until thick and put
Durian 2 nos aside.

[Link] glutinous rice with

Glutinous rice 50gm water and cook in
medium heat for 20
minutes and put aside.
Water 200 ml
[Link] a glass,pour brown
sugar mixture and top it
cendol then pour coconut
Brown sugar 100 gm milk.

[Link] the toppest

layer,put a spoon of
glutinous rice and durian.

[Link] cold.

Menu:Rendang tok

Portion:1 pax

Yield test:

INGREDIENTS MEASURE METHOD

Beef 150 gm [Link]
coriander,sweetcumin,wh
Coconut milk cup
ite cumin,black
Brown sugar 1 tbs pepper,star
Tamarind 1 nos anise,cloves,red
onion,ginger,lemongrass
Coconut rustle(kerisik) cup and galangal until
Water cup become thick paste.
Tumeric leaf 1 nos(shreded)
[Link] oil in large pan
Kaffir lime leaf 1 nos and saut all the blended
Salt 1 ts mixture until the oil
separate from the
BLENDED INGREDIENTS: mixture.
Coriander 1 ts
Sweet cumin 1 ts [Link] in the beef and
White cumin 1 ts water and let it cook until
Black pepper 1 ts the meat tender.
Star anise 1 nos
Cloves 1 nos [Link] in coconut
Red onion 2 nos milk,salt,brown
Ginger 1 inch sugar,tamarind,turmeric
Lemongrass 2 nos leaf and kaffir lime leaf.
Galangal 1 inch
[Link] until the gravy
thickened about 15
[Link] the fire and
serve.

Menu:Kuih peneram

Portion:20 pax

Yield test:

INGREDIENTS MEASURE METHOD

Rice flour 500 gm [Link] brown sugar and
water until become thick
liquid.

[Link] the flour inside a

large bowl then pour in
the sugar dissolve into
Brown sugar 500 gm the flour.

[Link] well until become

smooth dough.

[Link] with wet towel

and rest the dough for
overnight.
Water 100 ml
[Link] water to smoothen
the dough and roll.

[Link] round shape the

flat in your palm and use
a chopstick to make a
hole in the middle.

[Link] in large wok filled

with oil.

[Link] the excess oil

and serve.
Menu:Quails egg laicikang

Portion:1 pax

Yield test:

INGREDIENTS MEASURE METHOD

Canned lychee 2 nos [Link] a pot,pour water and
Canned Pineapple 2 nos brown sugar and heat about
Sago seed 1 tbs 5 minutes until become
Basil seed(selasih) 1 tbs syrup.
Kabung 1 tbs
Cincau 1 tbs
[Link] lychee,pineapple,sago
Ground nut 1 tbs
Plum 1 tbs seed,basil
Malva nut 1 tbs seed,kabung,cincau,nut,plu
(kembang semangkuk) m,malva nut,nata de
Nata de coco 1 tbs coco,snow
Snow fungus 2 nos fungus,raisin,barley,longan
Raisin 1 tbs and quail egg in a bowl.
Barley 1 tbs
Canned longan 2 nos [Link] syrup into the bowl
Quail egg 2 nos and put some ice and serve
FOR SYRUP:
cold.
Brown sugar 100 gm
Water 200 ml

Menu:Ipoh white coffee

Portion:1 pax

Yield test:

INGREDIENTS MEASURE METHOD

Roasted coffee bean 100 gm [Link] coffee bean until
become powder.

Hot water 200 ml [Link] coffee powder

into brewing container
then pour hot water and
Condensed milk 100 ml
brew for about 20
minutes.
Evaporated milk 50 ml
[Link] condensed milk
and evaporated milk and
stir well.

[Link] hot.