KEMENTERIAN PARIWISATA REPUBLIK INDONESIA

POLITEKNIK PARIWISATA LOMBOK

PRODI D-3 SENI KULINER

RECIPE FORM
"CHINESSE A LA CARTE PROJECT"
SEMESTER 5 KELAS B

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
APPROVED: YES

NAME OF DISH chineese crispy tofu salad with sesame dressing

NO INGREDIENT QTY UNIT REMARK

1 soy sauce 150 ml

2 ginger 200 gram
3 brown sugar 250 gram
4 sesame oil 100 ml
5 red peper flakes 100 gram
6 garlic 250 gram
7 olive oil 100 ml
8 tofu 1 kg
9 sesame seeds 100 gram
10 iceburg 500 gram
11 red cabbage 500 gram
12 tomato cerry 200 gram
13 red onion 500 gram
14 fresh mandarin orange 500 gram
DISH IMAGE: METHOD:
1. to make the dresssing : put the soy sauce, ginger, brown sugar, sesame oil, red peper
flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsifield.
taste the dressing and adjust to your taste adding more sugar as needed. Pour half of
the dressing into a jar and refrigerate for the salad.
2. put the tofu cube into a bowl and pour the remaining dressing. Cover and refrigerate
for at least an hour.
3. remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive
oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely
browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another
minutes. Remove to a paper towel- lined plate.
4. to assemble the salad, put the mixed greens, halved tomatoes and silced onion in
 a large bowl. Pour on half the remaining dressing, reserving the rest for later use.
toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve
immediately.

RECIPE FORM
"CHINESSE A LA CARTE PROJECT"
SEMESTER 5 KELAS B

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
APPROVED:

NAME OF DISH SEAFOOD MONEY BAGS

NO INGREDIENT QTY UNIT

1 shitake mushroom 200 gram

2 vegetable oil 1 liter
3 asian shallots 500 gram
4 garlic 200 gram
5 small red chili 100 gram
6 ginger 100 gram
7 prawn minced ( ground) 1 kg
8 coriander 100 gram
9 cilantro ( coriander leaves) 100 gram
10 fish sauce 100 ml
11 won ton wrappers 40 chives

DISH IMAGE: METHOD:

1. soak the shiitake mushroom in hot water for 10 minutes. Drain, discard the woody
and fanely slice the cap
DISH IMAGE:

2. heat the oil in a wok over medium heat and swirl to coat. Stir-fry the shallots, garlic
and ginger until softened but not browned. Add the prawn and ground coriander and
until the prawn changes colour. Stir in the fish sauce and mushroom. Allow to cool.
3. spread the won ton wrappers out on a board and put a heaped teaspoon of the mix
in the middle of each. Use a finger to lightly wet with water the outer circle around the
mixture, but not to the outer edges. Gather the wrapper points up to form a pouch an
press together firmly.
4. wrap a chive strand twice around the top of each won ton to form a small bag. Tie
chives into a knot to hold secure and tirm. Fill a wok one third full of vegetable oil and
190 derajat celcius, of until a cube of bread dropped in the oil browns in 10 seconds.
fry the money bags in batches for 30-60 second, or until crisp and golden
brown. Drain on crumpled paper towels. Serve warm with a dipping sauce.
A REPUBLIK INDONESIA
WISATA LOMBOK
NI KULINER

M
PROJECT"
AS B

NO STANDBY

[Link]:

REMARK

ginger, brown sugar, sesame oil, red peper

blender. Blend until completely emulsifield.
ding more sugar as needed. Pour half of
alad.
emaining dressing. Cover and refrigerate

dry. Heat the remaining 2 tablespoons olive

. Cook the tofu on all sides until nicely
the sesame seeds and cook for another

ns, halved tomatoes and silced onion in

ssing, reserving the rest for later use.
ranges all over the greens. Serve

CIPE FORM
A LA CARTE PROJECT"
STER 5 KELAS B

YES NO STANDBY

EY BAGS [Link]:

REMARK

n hot water for 10 minutes. Drain, discard the woody stem

dium heat and swirl to coat. Stir-fry the shallots, garlic, chili
browned. Add the prawn and ground coriander and stir
Stir in the fish sauce and mushroom. Allow to cool.
out on a board and put a heaped teaspoon of the mixture
er to lightly wet with water the outer circle around the prwan
es. Gather the wrapper points up to form a pouch and

und the top of each won ton to form a small bag. Tie the
and tirm. Fill a wok one third full of vegetable oil and heat to
be of bread dropped in the oil browns in 10 seconds. Deep
or 30-60 second, or until crisp and golden
towels. Serve warm with a dipping sauce.

KEMENTER
POLITEK

R
'CHINESE
SEM

YIELD/[Link] PORTION
PORTION SIZE

NAME OF DISH SPICY FRIED CHICKEN BA

NO INGREDIENT

1 all purpose plain flour

2 skim-milk powder
3 baking powder
4 instant dry yeast
5 white sugar
6 vegetable oil
7 warm water
8 squares of baking paper
9 boneless chichken thighs
10 siracha hot chili sauce
11 chili powder
12 garlic powder
 13 paprika powder
14 plain flour
15 vegetable oil
16 red onion
17 white sugar
18 white vinegar
19 salt
20 mayonnaise
21 siracha hot chili sauce
DISH IMAGE:

YIELD/[Link] PORTION
PORTION SIZE

NAME OF DISH XIAO LONG

NO INGREDIENT

1 chicken bones
2 gelatin
3 chicken meat (minced)
4 green spring onion
5 ginger
6 light soya sauce
7 dark soya sauce
8 sesame oil
9 Salt
10 white pepper
11 corn starch
 12 plain flour
13 hot water

DISH IMAGE:
 KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
'CHINESE ALA CARTE PROJECT''
SEMESTER 5 KELAS B

CHEF
TESTER
DATE OF TEST
APPROVED: YES NO STANDBY

RIED CHICKEN BAO BUNS

[Link]:

QTY UNIT REMARK

360 gr
20 gr
4 gr
5 gr
35 gr
35 gr
200 gr
2 lmbr
7 pcs
4-Mar cup
1-Jan tsp
2 tsp
 2 tsp
3 cup
4 ml
2 pcs
2 tsp
2 tsp
2-Jan tsp
2-Jan cup
4-Jan cup
METHOD:
1For the pickled red onion, combine the ingredients and set aside for at least 10 minutes. This will keep well for 2-3 days also.

2For the coconut sriracha mayonnaise, combine the ingredients and set aside until ready to serve.
3Place the chicken, Sriracha, chilli powder, garlic powder, sweet paprika and vodka in a large bowl. Mix until well combined.
Set
4To aside to marinate
prepare overnight
the chicken or at least
for cooking, place10
theminutes.
flour in a large bowl or tray. Pour the chicken and the marinade into the flour.
Mix and push the crumbly bits of flour so they stick
5Fill a saucepan or wok to about 1/3 capacity with the to the outsideoil.
vegetable of the chicken
Heat to form
over high heat.a Once
craggly,
thebumpy coating.
oil is hot (320°F or 170°C
or when a wooden spoon dipped into the oil forms small little bubbles), add half the chicken pieces and cook for 8-10 minutes

RECIPE FORM
"CHINESSE A LA CARTE PROJECT"
SEMESTER 5 KELAS B

CHEF
TESTER
DATE OF TEST
APPROVED: YES NO

XIAO LONG BAO [Link]:

INGREDIENT QTY UNIT REMARK

ones 500 gram

10 gram
meat (minced) 500 gram
ng onion 100 gram
30 gram
sauce 1 tbsp
sauce 1 tbsp
il 2 tbsp
1 tsp
per 1 tsp
h 2 tbsp
 200 gram
100 gram

METHOD:
1Skin: Mix flour with hot water little by little. Hopefully the info is not wrong: The mixture of flour and hot water will ripen gluten and make the s

2.: Mix all ingredients well. Cut into pieces so that the broth then mix into the stuffing ingredients
3Take the dough about 5 grams and then thin it. If the dough is not round it can be printed with a mold. Then put a teaspoon of the contents o
4form the dough. Heat the cormorant. Steam for about 10 minutes.
ORM
RTE PROJECT"
KELAS B

STANDBY

REMARK
hot water will ripen gluten and make the skin softer and then cold water will make the skin more elastic and stronger. Make a circle and then rest.

old. Then put a teaspoon of the contents on top of the skin

YIELD/[Link] PORTION CHEF
PORTION SIZE TESTER
DATE OF TEST
APPROVED: YES NO

NAME OF DISH soup konro [Link]:

NO INGREDIENT QTY UNIT

1 iga sapi 600 gr

2 bawang merah 110 gr
3 bawang putih 100 gr
4 jinten 25 gr
5 ketumbar 25 gr
6 kemiri 25 gr
7 pala 30 gr
8 daun jeruk 20 gr
9 kayu manis 30 gr
10 kunyit 30 gr
11 cengkeh 20 gr
12 jahe 50 gr
13 lengkuas 30 gr
14 sereh 30 gr
15 kelapa sangrai 68 gr
16 merica 20 gr
17 kaldu sapi 3 liter method
18 asam jawa 30 ml
19 kluwak 40 ml
20 daun salam 4 lemar
YIELD/[Link] PORTION CHEF
PORTION SIZE TESTER
DATE OF TEST
APPROVED: YES NO

NAME OF DISH soup khas saudara [Link]:

NO INGREDIENT QTY UNIT

daging sapi 200

hati sapi 100
paru 100
ketumbar 30
jinten 20
merica 20
bawang merah 60
bawang putih 60
kemiri 20
lengkuas 20
pala 40
jinten 30
jahe 25
i serai 30 gr
lengkuas 20 gr
daun jeruk 3 lemar
pelengkap
soun bihun
perkedel kentang
daun bawang
bawang goreng
l kacang tanah 50 gr
 cengkeh 30 gr
telur 3 pcs

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
APPROVED: YES NO

NAME OF DISH flower egg drop [Link]:

YIELD/[Link] PORTION CHEF
PORTION SIZE TESTER
DATE OF TEST
APPROVED: YES NO
 KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B

STANDBY

REMARK

1 . pertama rebus air kaldu hingga

2. masukan iga sapi , rebus hingga matang da
3. sangrai kemiri , ketumar da
[Link] kelapa sangra
5. haluskan dagin kluwak , kelapa sangrai , bawang merah ,bawang putih kunyi
6. reus air kaldu , lalu masukan
7. panaskan minyak tumis bumbu yg sudah dihaluskan dan masukan juga lengkuas , jahe kayu ma
8. masukan umu tumis dalam reusan iga sapi , adukra
 KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B

STANDBY

REMARK

1. rebus daging sapi, paru dan hati sampai empuk lalu ang
2. didihkan air , sampai benar " mendidih , masukan dading sapi , par
3. haluskan bumbu halus bawang merah , bawang putih ketumar sa
4. tumis bumbu dengan sedikit minyak , masukan pala , jahe
5. masukan kedalam air kaldu . Dan masukan kacang
 KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

"FRENCH A LA CARTE PROJECT"

SEMESTER 5 KELAS B

STANDBY
 KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B

STANDBY
YIELD / NO. OF PORTION
PORTION SIZE

NAME OF DISH MAPO TOFU with string beans w/

NO. INGRIDIENT QYT UNIT

tahu sutra 1 kotak
Daging sapi giling 80 gr
Air 250 ml
Maizena, larutkan dengan sedikit air 1 sdt
Bawang putih besar, parut 1 siung
Jahe, parut 1 cm
Lada bubuk 1/2 sdt
chili flakes 1 sdm
Gula pasir 1 sdm
Kecap asin 1 sdm
Saus sambal 1. 1/2 sdm
Saus tomat 2 sdm
Saus tiram 1 sdm
m Minyak wijen 1 sdm
Minyak goreng 2 sdm
Secukupnya Garam jika dibutuhkan

Baby buncis 100 gr

bawang putih 8 siung
cabai merah 2 buah
Garam 1/2 sdt
Lada 1/2 sdt
Peterseli (taburan akhir) 10 gr

MAPO TOFU
1. Potong tahu kotak-kotak agak besar, sisihkan
2. Sementara campur semua kecap-kecapan dan saus-sausan, chili flakes, lada bubuk dan gula pasir, aduk rata. Sisih
[Link] minyak goreng dan minyak wijen. Tumis bawang putih dan jahe sampai wangi.
[Link] daging, tumis sampai berubah warna. Tuang air, masak sampai mendidih.
5. Masukkan tahu dan campuran saus tadi. Aduk rata dan masak sampai cairan sedikit menyusut, koreksi rasa, bubu
[Link] larutan maizena sedikit demi sedikit sampai didapat kekentalan yang diinginkan.

string beans w/ garlic and rice

[Link] buncis setengah matang
2.
3. Potong dadu kecil
Tumis bawang bawang
putih putihdengan
dan cabai dan cabai
sedikit minyak dan api kecil
Masukan buncis yg sudah d
4. Angkat, taburi peterseli. rebus, tambahkan garam dan lada, Aduk sebentar
Sajikan selagi hangat.

YIELD / NO. OF PORTION

PORTION SIZE

SPICY CHILI CHICKEN PRAW

NAME OF DISH BRAISED BROCCOLI WITH OYS

NO. INGRIDIENT QYT UNIT

tiger prawn 25 - 30 size 8 pcs
garlic 3 clove
red chilli 1 pcs
parsley 20 gr
olive oil 50 ml
red paprika smoked ½ tsp
lemon 1 pcs

oyster sauce 2 tbs

sugar 1/2 tbs
peanut oil (or vegetable oil) 1 tbs
(10 ounces) Chinese broccoli 300 gr
garlic , minced 1 tbs
ginger , minced 1 tbs

SPICY CHILI CHICKEN PROWN

1. Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled

2. Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
[Link] the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the gar

4. 4. Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when y
Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and
4. 4. Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when y
Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and
5. Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good S

BRAISE BROCCOLI WITH OYSTER SAUCE

1. Combine oyster sauce, sugar and 2 tablespoons water in a small bowl. Mix well and set aside.
2. Bring a large pot of water to a boil. Add broccoli and boil over medium heat, until the broccoli is cooked through

3. Drain broccoli, transfer to a large plate, and set aside.

Heat a small skillet on medium high heat until hot. Add peanut oil, garlic and ginger. Stir a few times with a spatula

4. Pour the oyster sauce over the Chinese broccoli and serve warm.

YIELD/[Link] PORTION
PORTION SIZE
DATE OF TEST

NAME OF DISH Beijing roasted duck (duck pecking) and

NO INGREDIENT QTY

1 whole duck, dressed 4

2 ground cinnamon setengah
3 ground ginger setengah
4 ground nutmeg seperempat
5 ground white papper seperempat
6 ground cloves seperdelapan
7 soy sauce 3
8 honey 1
9 orange, sliced in rounds 1
 10 chopped fresh parsley, for garnish 1
11 medium (4-1/8" long)s green onions 5
12 plum jum setengah
13 sugar 1 1/2
14 distilled white vinegar 1 1/2
15 finely chopped chutney seperempat
lo han chai
Chinese cabbage, chopped setengah
dried shiitake mushroom, rehydrated and cut in half 5
straw mushrooms, cut in half 1 1/2
snow peas 1
carrot, slicec 1
baby corn, diagonally cut in half 10
fried tofu 6
water chestnuts, cut in half 1
oyster sauce or vegetarian oyster sauce 3
soy sauce 2
sugar 2
sesame oil 2
i tapioca starch 2
garlic, minced 6
water chestnuts, cut in half 2

DISH IMAGE: METHOD:

1. Bilas bagian dalam dan luar bebek, lalu tep
selama
2. 2 jam,
Letakkan ataubebek
dada semalaman.
menghadap ke atas d
3. Panaskan oven sampai 375 derajat F (190
4. Panggang selama 30 menit dalam oven yan
5. Siapkan saus bebek dengan mencampurka
Lo Han Chai
1. Rebus kacang polong setelah matang siram
2. Masukkan minyak ke dalam wajan,
Campur air, saus
Tambahkan tiram, sawi
bagian tepungputih
jagung, gula
lalu tump

3. Tambahkan kubis lalu tumis selama

4. Tambahkan minyak dalam wajan ya
5. Tambahkan jamur shiitake dan tum
6. Tambahkan wortel, baby corn, ches
7. Tambahkan tahu, jamur, kubis mat
8. Bumbui dengan garam jika perlu, m

i
YIELD/[Link] PORTION
PORTION SIZE
DATE OF TEST

NAME OF DISH FRIED KWETIAU WITH BEEF SICHUAN & BOIL

NO INGREDIENT QTY

1 flank steak, cut against the grain to 1/8” (4-mm) slices 450
2 egg, beaten 1
3 vegetable oil 1
4 salt setengah
sauce
5 chinkiang vinegar 3
6 shaoxing wine 2
7 light soy suace 1
8 dark soy sauce 1
9 homemade chili oil 1
10 doubanjiang (fermented chili bean paste) 1
11 beef stock setengah
12 sugar 2
13 corn starch 1
stir-fry
14 corntarch sepertiga
15 vegetable oil sepertiga
16 white onion, sliced seperempat
17 bell pepper , thinly sliced (I used half red and half green) 1
18 Chinese dried chili peppers 4
19 ginger , minced 1
20 Roasted sesame seeds for garnish (Optional) 1

DISH IMAGE: METHOD:

1. Kocok telur dalam mangkuk berukuran seda
2. Campurkan semua bahan saus dalam man
[Link] maizena
Panaskan kedalam
minyak dalamdaging
wajan sapi. Aduk
di atas api ss
4. Masak selama 2 hingga 3 menit, setelah ma
5. Letakkan kembali wajan di atas kompor dan
 6. Tambahkan bawang bombay, merica, dan c
7. Tambahkan jahe dan bawang putih. Aduk b
8. Larutkan maizena. Tuang ke dalam
9. Tambahkansemuanya
[Link] kembali potongan
ke piringdagi
seg
Sajikan panas di atas nasi sebagai hida

YIELD/[Link] PORTION
PORTION SIZE
DATE OF TEST

NAME OF DISH kwetiau

NO INGREDIENT QTY

1 Rice noodle 200

2 Wortel 50
3 cabbage 50
4 bawang putih 2
5 sauce tiram 1
6 kecap 1
7 minyak ikan 1
8 arak masak 1
9 salt & pepper
10 fish grafi 1
11
12

DISH IMAGE: METHOD:

1. Rebus mie smpe matang, potong sayuran b
DISH IMAGE:

2. lalu panaskannminyak di wajan tumis bawa

3
4
5
6
7

YIELD/[Link] PORTION
PORTION SIZE
DATE OF TEST

NAME OF DISH Boiled Pok coy

NO INGREDIENT QTY

1 Baby bok choy 150

2 saustiram 2
3 miinyak goreng 1
4 air 2
5 gula 1
6 lada putih seperempat
7 minyak bawang
8 minyak 2
9 bawang putih cincang 4
10
11
12

DISH IMAGE: METHOD:

1. Cuci Sayur Bok Choy. Rebus air sampai me
2. Tiriskan & siram dengan air dingin. Tata di a
DISH IMAGE:

3. Masak sausnya : Panaskan Minyak masuka

4. Panaskan minyak goreng bawang putih cinc
5. Siram minyak bawang diatas bok choy. Saji
6
7

YIELD/[Link] PORTION
PORTION SIZE
DATE OF TEST

NAME OF DISH Hainan Rice

NO INGREDIENT QTY

1 beras 3
2 bawang putih parut 3
3 jahe parut 3
4 daun pandan ikat sampul 4
5 air rebusan ayam sesuai takaran nasi biasa
6 minyak wijen 1
7 margarin 1
8 margarin seetelah nasi matang 1
9
10
11
12

DISH IMAGE: METHOD:

1. tumis bawang putih dan jahe dengan minya
2. Oseng sampai beras kering, step ini penting
3. Masukin ke rice cooker beserta daun panda
DISH IMAGE:

4. Kalau uda matang jgn lngsg dibuka ya rice

5
6
7
 CHEF
TESTER
DATE OF TEST
APPROVED : YES

MAPO TOFU with string beans w/ garlic and rice

UNIT
kotak
gr
ml
sdt
siung
cm
sdt
sdm
sdm
sdm
sdm
sdm
sdm
sdm
sdm

gr
siung
buah
sdt
sdt
gr

uk dan gula pasir, aduk rata. Sisihkan sebentar.

i wangi.
dih.
dikit menyusut, koreksi rasa, bubuhi garam jika perlu,
ginkan.

CHEF
TESTER
DATE OF TEST
APPROVED : YES

SPICY CHILI CHICKEN PRAWN WITH

BRAISED BROCCOLI WITH OYSTER SAUCE

UNIT
pcs
clove
pcs
gr
ml
tsp
pcs

tbs
tbs
tbs
gr
tbs
tbs

nife down the backs of the peeled prawns and pull out and discard the dark vein.

chop the parsley leaves.

a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.

dding most of the parsley when you turn the prawns.

e over the remaining parsley and a pinch of sea salt.
eezing over, and a glass of good Spanish wine.

and set aside.

til the broccoli is cooked through and the stem part remains crisp. Drain broccoli, transfer to a large plate, and set aside.

r. Stir a few times with a spatula until fragrant. Turn to lowest heat. Add the oyster sauce mixture into skillet and stir with a spatula immed

KE
POL

"

CHEF
TESTER
DATE OF TEST
APPROVED: YES NO

duck (duck pecking) and Lo Han Chai [Link]:

UNIT

pound
sdt
sdt
sdt
sdt
sdt
sdt
sdt
pcs
 sdt
pcs
cup
sdt
sdt
cup

buah
pcs
cup
pack
buah
pcs
pcs
cup
tbsp
tbsp
tsp
tsp
tbsp
cloves
cup

HOD:
s bagian dalam dan luar bebek, lalu tepuk-tepuk hingga kering. Potong ekor dan buang. campur kayu manis, jahe, pala, lada putih dan cengkeh di dalam mangkuk kecil.
a 2 jam,
akkan ataubebek
dada semalaman.
menghadap ke atas di atas rak dalam wajan atau panci yang cukup besar dan kukus selama satu jam, tambahkan sedikit lebih banyak air, jika air berk
naskan oven sampai 375 derajat F (190 derajat C). Letakkan bagian dada bebek di atas wajan pemanggang dan tusuk seluruh kulitnya menggunakan garpu.
nggang selama 30 menit dalam oven yang sudah dipanaskan sebelumnya. Saat bebek dipanggang, campurkan sisa 2 sendok makan kecap dan madu. Setelah 30 menit
pkan saus bebek dengan mencampurkan selai plum dengan gula, cuka, dan chutney dalam mangkuk kecil. Potong sisa daun bawang dan tempatkan ke dalam mangkuk
n Chai
bus kacang polong setelah matang siram dengan air dingin, lalu sisihkan.
asukkan minyak ke dalam wajan, lalu tumis setengah bawang putih.
ur air, saus
bahkan tiram, sawi
bagian tepungputih
jagung, gula
lalu pasir sebentar.
tumis dan minyak wijen lalu sisihkan.

mbahkan kubis lalu tumis selama 3 menit atau sampai matang. Angkat kubis lalu sisihkan.
mbahkan minyak dalam wajan yang sama lalu tumis bawang putih yang tersisa.
mbahkan jamur shiitake dan tumis sebentar.
mbahkan wortel, baby corn, chestnut, dan tumis selama 2 menit.
mbahkan tahu, jamur, kubis matang dan campuran saus lalu tumis terus menerus selama 4 menit, tambahkan air bila perlu.
mbui dengan garam jika perlu, masukkan kacang polong lalu sajikan.

KE
POL
 "

CHEF
TESTER
DATE OF TEST
APPROVED: YES NO

U WITH BEEF SICHUAN & BOILED POK COY

[Link]:

UNIT

g
buah
tsp
tsp

tbsp
tbsp
tbsp
tbsp
tbsp
tbsp
cup
tbsp
tbsp

cup
cup
buah

tbsp
tbsp

HOD:
cok telur dalam mangkuk berukuran sedang. Tambahkan irisan daging sapi, minyak sayur, dan garam. Aduk rata dan biarkan meresap selama 15 hingga 20 menit sambi
mpurkan semua bahan saus dalam mangkuk besar dan aduk rata.
g maizena
naskan kedalam
minyak dalamdaging
wajan sapi. Aduk
di atas api sampai
sedang melumuri daging.
hingga panas. Masukan daging sapi
sak selama 2 hingga 3 menit, setelah matang, Biarkan dingin selama 2 hingga 3 menit.
akkan kembali wajan di atas kompor dan nyalakan dengan api sedang. Tambahkan 2 sendok makan minyak di dalam wajan.
mbahkan bawang bombay, merica, dan cabai kering. Masak dan aduk selama 1 menit.
mbahkan jahe dan bawang putih. Aduk beberapa kali untuk mengeluarkan aromanya.
rutkan maizena. Tuang ke dalam wajan. Aduk dan masak hingga agak mengental.
mbahkan kembali potongan
ndahkan semuanya ke piringdaging
segerasapi. Adukdengan
dan hiasi sampai biji
tercampur
wijen, rata.
an panas di atas nasi sebagai hidangan utama.

KE
POL

"

CHEF
TESTER
DATE OF TEST
APPROVED: YES NO

kwetiau [Link]:

UNIT

g
g
g
siung
tbsp
tbsp
stbsp
tbsp

tbsp

HOD:
bus mie smpe matang, potong sayuran berbentuk julien
 panaskannminyak di wajan tumis bawang putih masukkan sayuran aduk smpe setengah matang masukkan semua sauce aduk smpe matang tambahkan s&p lalu siap d

KE
POL

"

CHEF
TESTER
DATE OF TEST
APPROVED: YES NO

Boiled Pok coy [Link]:

UNIT

g
sdm
sdm
sdm
sdt
sdt

sdm
siung

HOD:
ci Sayur Bok Choy. Rebus air sampai mendidih masukan sayur dan rebus sebentar tidak lebih dari 3 menit (agar sayur tetap hijau dan renyah)
skan & siram dengan air dingin. Tata di atas piring.
sak sausnya : Panaskan Minyak masukan saus tiram, air, gula, dan lada, aduk sampai mendidih matikan api siram diatas sayur
naskan minyak goreng bawang putih cincang sampai harum dan berwarna emas
am minyak bawang diatas bok choy. Sajikan selagi panas

KE
POL

"

CHEF
TESTER
DATE OF TEST
APPROVED: YES NO

Hainan Rice [Link]:

UNIT

cup
siung
cm
lembar

sdm
sdm
sdm

HOD:
is bawang putih dan jahe dengan minyak wijen dan margarin sampai harum, masukin beras yang uda dicuci.
eng sampai beras kering, step ini penting karna nanti bikin nasi ga nempel2 tapi berbutir indahhhh.
sukin ke rice cooker beserta daun pandan dan air kaldu sesuai takaran memasak nasi biasa.
au uda matang jgn lngsg dibuka ya rice cookernya diemin dulu 15 menitan biar tanak, trs kasi 1 sdm margrin lagi kalau sudah matang.
 RECIPE FORM
CHINESE CUISINE
SENI KULINER SEMESTER 5

NO

REC NO.

string beans w/ garlic and rice

METHOD
 RECIPE FORM
CHINESE CUISINE
SENI KULINER SEMESTER 5

NO

REC NO.

BRAISED BROCCOLI WITH OYSTER SAUCE

METHOD

card the dark vein.

conds to flavour the oil, before stirring in the paprika.

risp. Drain broccoli, transfer to a large plate, and set aside.

heat. Add the oyster sauce mixture into skillet and stir with a spatula immediately to avoid burning the sauce. When the sauce becomes f

KEMENTERIAN PARIWISATA REPUBLIK INDONESIA

POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B

STANDBY
r dan buang. campur kayu manis, jahe, pala, lada putih dan cengkeh di dalam mangkuk kecil. Taburkan satu sendok teh bumbu yang sudah di campur ke dalam bebek.
yang cukup besar dan kukus selama satu jam, tambahkan sedikit lebih banyak air, jika air berkurang Angkat bebek dengan dua sendok besar, tiriskan.
ebek di atas wajan pemanggang dan tusuk seluruh kulitnya menggunakan garpu.
Saat bebek dipanggang, campurkan sisa 2 sendok makan kecap dan madu. Setelah 30 menit, oleskan campuran madu ke atas bebek dan masukkan kembali ke dalam
n chutney dalam mangkuk kecil. Potong sisa daun bawang dan tempatkan ke dalam mangkuk terpisah. Letakkan bebek utuh di atas piring saji dan hiasi dengan irisan je

g. Angkat kubis lalu sisihkan.

putih yang tersisa.

umis terus menerus selama 4 menit, tambahkan air bila perlu.

KEMENTERIAN PARIWISATA REPUBLIK INDONESIA

POLITEKNIK PARIWISATA LOMBOK
 PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B

STANDBY

minyak sayur, dan garam. Aduk rata dan biarkan meresap selama 15 hingga 20 menit sambil menyiapkan bahan lainnya.

ging sapi
ga 3 menit.
mbahkan 2 sendok makan minyak di dalam wajan.
ma 1 menit.
aromanya.
ga agak mengental.

KEMENTERIAN PARIWISATA REPUBLIK INDONESIA

POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B

STANDBY
mpe setengah matang masukkan semua sauce aduk smpe matang tambahkan s&p lalu siap di sajikan

KEMENTERIAN PARIWISATA REPUBLIK INDONESIA

POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B

STANDBY

ebentar tidak lebih dari 3 menit (agar sayur tetap hijau dan renyah)
duk sampai mendidih matikan api siram diatas sayur
emas

KEMENTERIAN PARIWISATA REPUBLIK INDONESIA

POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B

STANDBY

m, masukin beras yang uda dicuci.

tapi berbutir indahhhh.
masak nasi biasa.
biar tanak, trs kasi 1 sdm margrin lagi kalau sudah matang.
STAND BY
STAND BY
 KEMENTERIAN PARIWISATA R
POLITEKNIK PARIWI
PRODI D-3 SENI K

RECIPE FORM
"FRENCH A LA CARTE PR
SEMESTER 5 KELAS

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
APPROVED:

NAME OF DISH Black Sesame Pudding

NO INGREDIENT QTY UNIT

1
2 Salt 5 gr
3 Black sesame seeds 190 gr
4 Almonds 190 gr
5 Brown sugar 190 gr
6 Vanilla extract 20 gr
7 Coconut milk 1/3 cup
8 Cornstarch 30 gr

DISH IMAGE: METHOD:

1. Panaskan air dengan garam dalam panci dengan api sedang-tinggi
2. saat air sedag memanas, gunakan penggiling kopi untuk menggiling biji wijen dengan baik, sekitar
3. Biji tanah harus menjadi sedit berminyak dan hampir terlihat seprti pasta ketika anda selesai mengg
4. Tambahkan biji wijen tanah kedalam air asin panas dan aduk< campur biji dengan baik kedalam ai
5. Menggunakan penggiling yang sama, giling kacang ke konsistensi yang baik tambahkan ke panci y
6. Didihkan air kacang wijen lalu kurangi dengan api sedang. Rebus campuran selama 5-8 menit
7. Pada Titik ini puding dapat tegang (seperti yang mereka lakukan di Asia) Untuk menyingkirkan sed
8. Tempatkan pudding diatas api sedang hingga rendah, tambahkan gula, vanili, santan, da
9. Cicipi rasa manis tambahkan gula merah jika diperlukan
10. Untuk menyajikan, tuangkan kedalam cangkir atau mangkok pencuci mulut selagi masih
 KEMENTERIAN PARIWISATA R
POLITEKNIK PARIWI
PRODI D-3 SENI K

RECIPE FORM
"FRENCH A LA CARTE PR
SEMESTER 5 KELAS

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
APPROVED:

NAME OF DISH Peach Mochi

NO INGREDIENT QTY UNIT

1 Tepung beras 60 gr
2 Gula 30 gr
3 Garam 20 gr
4 Air panas 60 ml
5 pewarna makanan pink 1 tetes
6 Tepung beras sck sck
7 Marshmallow 1/2 ea
8 Apricot jam 40 gr
9 Apricot can 1/2 ea
10 gula pasir 50 gr
11 stawberry 1 kg
12 gula pasir 150 gr

DISH IMAGE: METHOD:

1, Tambahkan tepung beras 60 gr dan garam 1/2 sdt kedalam mangkuk.
2. Campurkan 60 ml air panas dengan 1 tetes pewarna makanan pink dan aduk sampai rata
3. Jika adonan sudah jadi, balut dengan balutan plastik dan masukkan kedalam microwave selama 2
4. Aduk adonan yang telah dikeluarkan dari microwave dengan spatula
5. Taburkan tepung beras dipermukaan agar tidak lengket dan potong menjadi size yang diinginkan
6. tambahkan 1/2 marshmallow, apricot jam secukuonya dan buah peach kaleng, lalu bulatkan
7. Buat bentuk peach dengan menekan bagian mochi menggunakan batang mancis
 KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B

YES NO

k Sesame Pudding [Link]:

REMARK

engan garam dalam panci dengan api sedang-tinggi

memanas, gunakan penggiling kopi untuk menggiling biji wijen dengan baik, sekitar 1 menit.
s menjadi sedit berminyak dan hampir terlihat seprti pasta ketika anda selesai menggiling
wijen tanah kedalam air asin panas dan aduk< campur biji dengan baik kedalam air
penggiling yang sama, giling kacang ke konsistensi yang baik tambahkan ke panci yang baik aduk
cang wijen lalu kurangi dengan api sedang. Rebus campuran selama 5-8 menit
uding dapat tegang (seperti yang mereka lakukan di Asia) Untuk menyingkirkan sedikit kacang dan wijen, namun anda dapat menghilangkan langkah ini jika anda lebih s
udding diatas api sedang hingga rendah, tambahkan gula, vanili, santan, dan campuran cornstarch
anis tambahkan gula merah jika diperlukan
ajikan, tuangkan kedalam cangkir atau mangkok pencuci mulut selagi masih hangat dan taburi dengan sedikit kelapa kering yang diparuT, almonds dan
 KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B

YES NO

Peach Mochi [Link]:

REMARK

pung beras 60 gr dan garam 1/2 sdt kedalam mangkuk.

ml air panas dengan 1 tetes pewarna makanan pink dan aduk sampai rata
dah jadi, balut dengan balutan plastik dan masukkan kedalam microwave selama 2 menit
ang telah dikeluarkan dari microwave dengan spatula
ng beras dipermukaan agar tidak lengket dan potong menjadi size yang diinginkan
marshmallow, apricot jam secukuonya dan buah peach kaleng, lalu bulatkan
ach dengan menekan bagian mochi menggunakan batang mancis
 STANDBY

ngkan langkah ini jika anda lebih suka tekstur berpasir.

ng yang diparuT, almonds dan santan

STANDBY
YIELD/[Link] PORTION
PORTION SIZE

NAME OF DISH TARO AND SWEET

NO INGREDIENT

1 Yam, peeled and cut

2 orange sweet potato, peeled and cut
3 tapioca flour/starch, devided into 2 portions
DISH IMAGE:
YIELD/[Link] PORTION
PORTION SIZE

NAME OF DISH MANGO

NO INGREDIENT

1 mangga besar. Mangganya 1 dijus, 1 dipotong-potong

2 agar-agar perisa mangga
3 gula pasir
4 sagu mutiara
5 gula pasir
6 fibercreme
7 susu evaporasi FN
8 susu kental manis
9 nata the coco
DISH IMAGE:
 KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B

CHEF
TESTER
DATE OF TEST
APPROVED: YES NO

TARO AND SWEET POTATO BALL [Link]:

NGREDIENT QTY UNIT

250 gr
eeled and cut 250 gr
vided into 2 portions 250 gr
METHOD:
1. Steam pieces of yam and sweet potato separately for 20 mins or until soft.
2. Immediately transfer steamed yam to a mixing bowl and mash with a hand masher until mashed.
3. Add in 125g tapioca starch while the yam still hot. Mix with a spatula or spoon until incorporated. Pour 1 tablespoon of boilin
4. When the dough is cool enough to handle, transfer dough into the counter top and knead with hand for 1 to 2 minutes. Cut th
5. Do the same to steamed sweet potato.
6. To serve, scoop the ginger soup in a serving bowl. Add in taro balls, potato balls, sweet red beans, tapioca pearls and soy m
7. Serve warm or cold.
TO BOIL:
1. Bring a pot of water to boil, then drop in the taro balls. Boil until the pieces rise to the surface, scoop out and throw into ice w
2. Boil the sweet potato balls separately as above.

KEMENTERIAN PARIWISATA REPUBLIK INDONESIA

POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B
 CHEF
TESTER
DATE OF TEST
APPROVED: YES NO

MANGO SAGO [Link]:

NGREDIENT QTY UNIT

nya 1 dijus, 1 dipotong-potong 2 buah

a 1 sachet
5 sdm
100 gr
2 sdm
2 sdm
1 kaleng
setengah kaleng
setengah kaleng
METHOD:
1. Masak jelly dan gula serta tambahkan air. Masak hingga mendidih lalu tuang ke wadah, biarkan mengeras. Setelah mengera
2. Rebus sagu mutiara, masak hingga matang lalu masukan ke air es agar enggak saling menempel.
3. Blender mangga, tambahkan fibercreme dan air. Blender hingga halus.
4. Masukan ke dalam wadah jelly mangga yang sudah dipotong, sagu mutiara, jus mangga dan mangga yang sudah dipotong.
5. Tambahkan susu kental manis dan susu evaporasi. Aduk hingga rata.
6. Tuang ke cup/jar lalu masukan kulkas.
KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
OLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B

STANDBY

REMARK

20 mins or until soft.

nd mash with a hand masher until mashed.
x with a spatula or spoon until incorporated. Pour 1 tablespoon of boiling water at a time if the dough is too dry.
ough into the counter top and knead with hand for 1 to 2 minutes. Cut the dough into 4 portions. Roll each portion into a long log. Cut the log into small pieces at your de

dd in taro balls, potato balls, sweet red beans, tapioca pearls and soy milk pudding

s. Boil until the pieces rise to the surface, scoop out and throw into ice water to stop the cooking.

KEMENTERIAN PARIWISATA REPUBLIK INDONESIA

OLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

RECIPE FORM
"FRENCH A LA CARTE PROJECT"
SEMESTER 5 KELAS B
 STANDBY

REMARK

gga mendidih lalu tuang ke wadah, biarkan mengeras. Setelah mengeras potong dadu.
ukan ke air es agar enggak saling menempel.
nder hingga halus.
dipotong, sagu mutiara, jus mangga dan mangga yang sudah dipotong.
Aduk hingga rata.
 KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

COSTING SHEET
"CHINESSE A LA CARTE PROJECT"
SEMESTER 5 KELAS B

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
APPROVED: YES NO

NAME OF DISH chinesse crispy tofu salad with sesame dresssing [Link]:

TOTAL
NO INGREDIENT QTY UNIT PRICE UNIT
COST
1 soy sauce 150 ml 16,500 1 btl 150 ml 16,500
2 ginger 200 gram 20,000 1 kg 4,000
3 brown sugar 250 gram 25,000 1kg 6,250
4 sesame oil 100 ml 12,000 1 btl 100 ml 12,000
5 red peper flakes 100 gram 15,0001 btl 100 gram 15,000
6 garlic 250 gram 20,000 1kg 5,000
7 olive oil 100 ml 25,000 1 btl 500ml 5,000
8 tofu 1 kg 15,000 1kg 15,000
9 sesame seeds 100 gram 10,000 100gram 10,000
10 ice burg 500 gram 15,000 1kg 7,500
11 red cabbage 500 kg 12,000 1kg 6,000
12 tomato cerry 200 gram 15,000 1kg 3,000
13 red onion 500 gram 20,000 1kg 10,000
14 fresh mandarin orang 500 gram 30,000 1kg 15,000

DISH IMAGE: TOTAL FC 130,250

FC % 35%
TTL. SELLING PRICE 250,500.00
SP. PER 10 PORTION 125,250
SP PER PORTION
 COST
"CHINESSE A
SEMEST

YIELD/[Link] PORTION
PORTION SIZE

NAME OF DISH

NO INGREDIENT

1 shiitake mushroom
2 vegetable oil
3 asian shallots
4 garlic
5 small red chili
6 ginger
7 prawn minced ( groun
8 coriander
9 cilantro ( coriander le
10 fish sauce
11 won ton wrappes
12
13
14

DISH IMAGE:

KEMENTERIAN PARIWISATA REPUBLIK INDONESIA

POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER
 COSTING SHEET
''CHINESE ALA CARTE PROJECT''
SEMESTER 5 KELAS B

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
APPROVED: YES NO

NAME OF DISH SPICY FRIED CHICHKENBAO BUNS [Link]:

TOTAL
NO INGREDIENT QTY UNIT PRICE UNIT
COST
1 Tepung terigu 360 gr 10,000 500 gr 3,600
2 skim-milk powder 20 gr 49,000 350 gr 980
3 baking powder 4 gr 6,500 10 gr 26
4 instant dry yeast 5 gr 2,500 12 gr 13
5 white sugar 35 gr 12,500 500gr 438
6 vegetable oil 2-Jan gr 12,900 1 ltr 39
7 baking paper 2 lmbr 3,000 500 gr 6
8 boneless chicken thig 200 gr 35,000 1 kg 7,000
9 siracha sauce 7 pcs 25,000 200 ml 175
10 garlic powder 4 cup 10,000 100 gr 40
11 paprika powder 2 tsp 9,500 80 gr 19
12 salt 2 tsp 6,000 500 gr 12
13 red onion 2 tsp 12,000 pcs 24
14 white vinegar 3 cup 32,000 473 ml 96
15 mayonnaise 4 ml 12,000 250 gr 48
2 TOTAL FC 12,515
FC % 35%
TTL. SELLING PRICE 16,894.85
SP. PER PORTION 8,447

COSTING SHEET
''CHINESE ALA CARTE PROJECT''
SEMESTER 5 KELAS B

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
 APPROVED: YES NO

NAME OF DISH XIAO LONG BAO [Link]:

TOTAL
NO INGREDIENT QTY UNIT PRICE UNIT
COST
1 chicken bones 500 gr 5,000 1 kg 2,500
2 gelatin 10 gr 19,000 100 gr 190
3 chicken meat 500 gr 30,000 1 kg 15,000
4 green spring onion 100 gr 6,000 250 gr 600
5 ginger 30 gr 6,500 100 gr 195
6 light soya sauce 31-Dec tbsp 25,000 300 ml 25
7 dark soy sauce 1 tbsp 17,000 250 ml 17
8 sesame oil 2 tbsp 20,000 110 ml 40
9 salt 1 tsp 6,000 500 gr 6
10 white pepper 1 tsp 27,000 60 gr 27
11 corn starch 2 tbsp 4,750 100 gr 10
12 plain flour 200 gr 10,000 500 gr 2,000
TOTAL FC 20,610
FC % 35%
TTL. SELLING PRICE 27,822.83
SP. PER PORTION 13,911
A
OK

STANDBY

REMARK

130,250
35%
250,500.00
125,250
12.525
 COSTING SHEET
"CHINESSE A LA CARTE PROJECT"
SEMESTER 5 KELAS B

CHEF
TESTER
DATE OF TEST
APPROVED: YES NO STANDBY

SEAFOOD MONEY BAGS [Link]:

TOTAL
INGREDIENT QTY UNIT PRICE UNIT REMARK
COST
shiitake mushroom 250 gram 70,000 250 gram 70,000
vegetable oil 1 liter 120,000 1 liter 120,000
asian shallots 500 gram 25,000 1kg 12,500
garlic 200 gram 20,000 1kg 4,000
small red chili 100 gram 15,000 1kg 1,500
ginger 100 gram 20,000 1kg 2,000
prawn minced ( groun 1 kg 40,000 1kg 40,000
coriander 100 gram 25,000 500gram 5,000
cilantro ( coriander le 100 gram 15,000 500 gram 3,000
fish sauce 100 ml 20,000 100 ml 20,000
won ton wrappes 40 chives 20,000 40 chives 500

E: TOTAL FC 278,500
FC % 35%
TTL. SELLING PRICE 390,000.00
SP. PER 10 PORTION 195,000
SP PER PORTION 19,500

A
OK
STANDBY

REMARK

12,515
35%
16,894.85
8,447
STANDBY

REMARK

minced

20,610
35%
27,822.83
13,911
 KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

COSTING SHEET
"CHINESSE A LA CARTE PROJECT"
SEMESTER 5 KELAS B

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
APPROVED: YES NO STANDBY

NAME OF DISH
[Link]:

TOTAL
NO INGREDIENT QTY UNIT PRICE UNIT REMARK
COST
1 tenderloin 420 gram 370,000 kg 155,400 fresh
2 beef bone 500 gram 175,000 kg 73,000 import , clean and fresh
3 potato 300 gram 23,000 kg 69
4 carrot 200 gram 30,000 kg 6,000
5 canned tomato 250 gram 34,000 can 19,767
6 fresh tomato 100 gram 20,000 kg 2,000
7 head of caabage 100 gram 20,000 kg 2,000
8 tomato paste 170 gram 20,000 can 20,000
9 vegetale oil 5 ml 130,000 liter 650
10 water 1 liter 20,000 liter 20
11 garlic powder 1 gram 20,000 gram 20
12 ground black pepper 1 gram 20,000 gram 20
13 celery 100 gram 27000 kg 2,700

DISH IMAGE: TOTAL FC 281,646

FC % 35%
TTL. SELLING PRICE 380,222.10
SP. PER 10 PORTION 38,022
SP PER PORTION

YIELD/[Link] PORTION
PORTION SIZE
NAME OF DISH

NO INGREDIENT

1 crab meat
2 vegetable oil
3 gingger
4 fresh tomato
5 green onion
6 whitesnow mushroom
7 fresh milk
8 dry bar bary wolfbery
9 chicken stock
carrot
onion
leek
celery
bay leaf

DISH IMAGE:
 Method:
- Wash and peel 2 carrots and 3 potatoes. Then, cut it into pieces and set aside.
lean and fresh - Next, wash and cut 2 celery sticks and 2 tomatoes into pieces. Then, set it aside.
Following this, wash and cut 1/2 head of cabbage and 1.5 pounds of roast beef into
strips.
- After that, press the saute button in the instant pot. Pour one tablespoon of
vegetable oil into the instant pot.
- Next, add the roast beef that has been browned for a few minutes. After that,
remove it and set aside.
- Put a pound of beef bones in the pressure cooker.
- Add chopped potatoes, carrots, tomatoes, celery and one can of tomatoes.
- Then put back the roast beef, cabbage and pour 5 cups of water into the instant
pot.
After that, add 2 bay leaves, 1/2 teaspoon garlic powder, 1/4 teaspoon ground blac
pepper, one small can of tomato paste (6 ounces) and 1.5 teaspoons salt (always a
salt to taste ). Mix a little.
- Finally, close the cover and vent. Press the manual button, adjust the time for 60
minutes at high pressure and natural release. You can also use this type of filter to
remove fat.

CHEF
TESTER
DATE OF TEST
 APPROVED: YES NO STANDBY

c [Link]:

TOTAL
QTY UNIT PRICE UNIT REMARK
COST
500 gram 62,000 kg 31,000 fresh NSTRUCTIONS
10 ml 139,000 liter 1,390 Melt the butter in a medium saucepan over
medium-low heat. Add flour and beat for 1 minute
10 gram 25,000 kg 250 until well blended.
30 gram 4,000 kg 120 Beat continuously, gradually adding half & half. Ad
40 gram 22,000 kg 880 mustard, Old Bay seasoning, salt and pepper. Bring
to a boil, stirring frequently (be sure to scrape the
50 gram 87,000 kg 4,350 edges of the pan, where the flour mixture tends to
150 ml 16,000 liter 2,400 white settle). As soon as the soup starts to boil, reduce th
heat to a boil and cook, open the lid, until thickene
20 gram 59,000 kg 1,180
about 30 seconds. Add the sherry and crab meat.
Taste and adjust seasonings if necessary. If the sou
100 gram 30,000 kg 3,000 is too thick, add water, a little at a time, to thin it o
(it will thicken the longer it sits on the stove, even
100 gram 28,000 kg 2,800 when it's not hot). Spoon into a bowl and sprinkle
50 gram 9,000 kg 450 with chives. Serve with a lemon wedge, if desired.
50 gram 26,000 kg 1,300
10 gram 19,000 gram 1,900

TOTAL FC 51,020
FC % 35%
TTL. SELLING PRICE 68,877.00
SP. PER 10 PORTION
SP PER PORTION
t into pieces and set aside.
nto pieces. Then, set it aside.
d 1.5 pounds of roast beef into

Pour one tablespoon of

a few minutes. After that,

nd one can of tomatoes.

ups of water into the instant

der, 1/4 teaspoon ground black

d 1.5 teaspoons salt (always add

button, adjust the time for 60

n also use this type of filter to
medium saucepan over
dd flour and beat for 1 minute,

radually adding half & half. Add

asoning, salt and pepper. Bring
quently (be sure to scrape the
here the flour mixture tends to
e soup starts to boil, reduce the
ok, open the lid, until thickened,
dd the sherry and crab meat.
sonings if necessary. If the soup
er, a little at a time, to thin it out
nger it sits on the stove, even
poon into a bowl and sprinkle
th a lemon wedge, if desired.
 COSTING SHEET
"CHINESSE A LA CARTE PROJECT"
SEMESTER 5 KELAS B

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
APPROVED: YES

NAME OF DISH MAPO TOFU with string beans w/ garlic and rice

NO INGREDIENT QTY UNIT PRICE UNIT

1 tahu sutra 1 kotak 11000.00 kotak

2 Daging sapi giling 80 gr 50000.00 kg
3 Maizena 1 sdt 10000.00 kotak
4 Bawang putih 9 siung 20000.00 kg
5 jahe 1 cm 20000.00 kg
6 lada bubuk 2 bks 2000.00 bks
7 gula 1 sdm 13000.00 kg
8 kecap asin 1 sdm 16,000 1 botol ( 630 ml )
9 saus sambal 1. 1/2 sdm 7,000 botol
10 saus tomat 2 sdm 6,500 botol
11 saus tiram 1 sdm 15,000 botol
12 minyak wijen 1 sdm 38,000 botol
13 minyak goreng 1 sdm 25,000 2 liter
14 garam 2 sdm 12,000 kg
15 baby buncis 100 gr 8000 100 gr
16 cabai merah 2 buah 20000 kg
17 peterseli 10 gr 15000 20gr
TOTAL FC
FC %
TTL. SELLING PRICE
SP. PER 10 PORTION
SP PER PORTION

COSTING SHEET
"CHINESSE A LA CARTE PROJECT"
SEMESTER 5 KELAS B

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
APPROVED: YES

SPICY CHILI CHICKEN PRAWN WITH

NAME OF DISH BRAISED BROCCOLI WITH OYSTER SAUCE

NO INGREDIENT QTY UNIT PRICE UNIT

tiger prown 25 - 30 70000.00

1 8 pcs 500 gr
size
2 garlic 4 clove 20000.00 kg
3 red chili 1 pcs 20000.00 kg
4 parsley 20 gr 2000.00 ikat
5 olive oil 50 ml 57000.00 botol
6 red paprika 1/2 tsp 19000.00 500gr
7 lemon 1 pcs 22,000 kg
8 oyster sauce 2 tbs 45,000 botol
9 sugar 1/2 tbs 13,000 kg
10 vegetable oil 1 tbs 25,000 2liter
11 broccoli 300 gr 14,000 380gr
12 ginger 1 tbs 20,000 kg
TOTAL FC
FC %
TTL. SELLING PRICE
SP. PER 10 PORTION
SP PER PORTION
NO STANDBY

[Link]:

TOTAL COST REMARK

11,000
20,000
5,000
4,000
4,000
4,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
8000
2000
7500
73,500
35%
25725
128,625
12862
NO STANDBY

[Link]:

TOTAL COST REMARK

70,000

2,000
1,000
2,000
5,000
2,000
5,000
5,000
1,000
1,000
14,000
1,000
109,000
35%
38,150.00
381,500
190750
 KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
POLITEKNIK PARIWISATA LOMBOK
PRODI D-3 SENI KULINER

COSTING SHEET
"CHINESE A LA CARTE PROJECT"
SEMESTER 5 KELAS B

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
APPROVED: YES NO STANDBY

NAME OF DISH Black Sesame Pudding [Link]:

TOTAL
NO INGREDIENT QTY UNIT PRICE UNIT REMARK
COST
1 Salt 5 gr Rp. 7.900 500 gr Rp. 7.900
2 Black Sesame Seeds 190 gr Rp. 22.950 250 gr Rp. 91.800
3 Almonds 190 gr Rp. 17.800 100 gr Rp. `160.200
4 Brown Sugar 190 gr Rp. 48.499 1 kg Rp. 48.499
5 Vanilla Extract 20 gr Rp. 58.000 50 ml Rp. 58.000
6 Coconut Milk 1/3 cup Rp. 3.500 20 gr Rp. 10.500
7 Cornstarch 30 gr Rp. 8000 300 gr Rp. 8000

DISH IMAGE: TOTAL FC Rp. 384.899

FC % 35%
TTL. SELLING PRICE #VALUE!
SP. PER PORTION Rp. 134.714

KEMENTERIAN PARIWISATA REPUBLIK INDONESIA

POLITEKNIK PARIWISATA LOMBOK
 PRODI D-3 SENI KULINER

COSTING SHEET
"CHINESE A LA CARTE PROJECT"
SEMESTER 5 KELAS B

YIELD/[Link] PORTION CHEF

PORTION SIZE TESTER
DATE OF TEST
APPROVED: YES NO STANDBY

NAME OF DISH Peach Mochi [Link]:

TOTAL
NO INGREDIENT QTY UNIT PRICE UNIT REMARK
COST
1 Tepung Beras 60 gr Rp. 8.360 500 gr Rp. 16.720
2 Gula 30 gr Rp. 11.900 1 kg Rp. 5000
3 Pewarna Makanan Pi 1/2 sdt Rp. 4.074 30 ml Rp. 4.074
4 Marshmallow 1/2 ea Rp. 26.500 200 gr Rp. 26.500
5 Apricot Jam 1 tsp Rp. 25.888 170 gr Rp. 25.888
6 Peach Can 1/2 ea Rp. 43.000 800 gr Rp. 43.000

DISH IMAGE: TOTAL FC Rp. 121.182

FC % 35%
TTL. SELLING PRICE
SP. PER PORTION Rp. 42.413