RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : TELUR CEPLOK
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 TELUR 1 butir
2 MINYAK 30 ml
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Panaskan pen, beri sedikit minyak
2 Masukkan telur dan tunggu hingga matang
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : GULAI TELUR CEPLOK
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 BAWANG MERAH 2
2 BAWANG PUTIH 2
3 JAHE 1
4 KUNYIT 1
5 KEMIRI 1
6 KETUMBAR BUBUK 1
7 MERICA 1
8 TELUR CEPLOK 50 gr
9 DAUN SALAM 1
10 DAUN JERUK 1
11 LENGKUAS 1
12 SERAI 1
13 BUMBU KERING GULAI 1
14 SANTAN 50 ml
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Goreng telur sisihkan
2 Haluskan bumbu, tumis, masukkan daun salam, serai, lengkuas, daun jeruk
3 Masukkan telur yang sudah di goreng tambah santan bumbui dengan lada garam
4 Koreksi rasa
5 Sajikan
PREPARED APPROVED
REVISED
AMOUNT 3
ada garam
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : TAHU GORENG
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 TAHU 50 gr
2 MINYAK 100 ml
3 GARAM 2 gr
4 KETUMBAR 2 gr
5 BAWANG PUTIH 2 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Haluskan bumbu, marinasi tahu
2 Panaskan minyak, goreng tahu hingga matang
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : TONGSENG AYAM
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 AYAM 80 gr
2 SERAI 1 batang
3 DAUN SALAM 1 lembar
4 DAUN JERUK 1 lembar
5 LENGKUAS 1 ruas jari
6 SANTAN 30 ml
7 AIR 200 ml
8 GARAM 2 gr
9 GULA 1 gr
10 KECAP MANIS 5 gr
11 TOMAT 0.5 butir
12 BUMBU HALUS
13 BAWANG MERAH 4 gr
14 BAWANG PUTIH 3 gr
15 KEMIRI 1 gr
16 JAHE 0.5 ruas jari
17 KUNYIT 0.5 ruas jari
18 KETUMBAR BUBUK 0.5 ruas jari
16 CABAI MERAH 5 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Haluskan bumbu, masukkan serai, salam, daun jeruk, lengkuas tumis hingga matang
2 Masukkan ayam, air, santan, bumbui dengan lada garam penyedap
3 Koreksi rasa
4 Hidangkan
PREPARED APPROVED
REVISED
AMOUNT 3
hingga matang
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : TEMPE MENDOAN
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 TEMPE 50 gr
2 TEPUNG TERIGU 50 gr
3 DAUN BAWANG 5 gr
4 LADA 0.5 gr
5 GARAM 2 gr
6 KETUMBAR 2 gr
7 BAWANG PUTIH 2 gr
8 AIR 20 ml
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Iris tipis tempe sisihkan
2 Campur tepung terigu, daun bawang, lada, ketumbar, bawang putih yang sudah dihaluskan
3 Tambahkan garam, penyedap rasa, air
4 Koreksi kekentalan dan rasa
5 Balurkan tempe kedalam tepung basah
6 Goreng tempe hingga keemasan
PREPARED APPROVED
REVISED
AMOUNT 3
ang sudah dihaluskan
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : ACAR TIMUN+WORTEL
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 TIMUN 50 gr
2 WORTEL 50 gr
3 BAWANG MERAH 5 gr
4 SERAI 0.5 gr
5 CUKA 2 gr
6 GULA 2 gr
7 GARAM 2 gr
8 AIR 20 ml
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Kupas timun dan wortel
2 Potong dadu, timun, wortel, bawang merah
3 Tambahkan garam, serai yang sudah di geprek, cuka, air, garam, gula
4 Koreksi rasa
5 Siap dihidangkan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : BEEF YAKINIKU
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 DAGING 90 gr
2 BAWANG BOMBAI 3 gr
3 MARINASI
4 BAWANG PUTIH 2 gr
5 DAUN BAWANG 0.5 gr
6 SAUS TIRAM 3 gr
7 KECAP MANIS 2 gr
8 KALDU BUBUK 1 gr
9 LADA 0.5 gr
10 SAUS YAKINIKU 2 gr
11 AIR 50 ml
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Marinasi daging dengan bumbu
2 Tumis bawang bombai, masukkan daging yang sudah di marinasi
3 Tambahkan lada, garam, kaldu bubuk, air
4 Koreksi rasa
5 Siap dihidangkan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : BROKOLI REBUS
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 BROKOLI 50 gr
2 AIR 100 ml
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Panaskan air hingga mendidih
2 Masukkan brokoli yang sudah di potong dan di cuci bersih
3 Angkat brokoli
4 Siap dihidangkan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : EDAMAME REBUS
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 EDAMAME 50 gr
2 AIR 100 ml
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Panaskan air hingga mendidih
2 Masukkan edamame yang sudah di cuci bersih
3 Angkat edamame
4 Siap dihidangkan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : OTAK-OTAK BANDENG
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 IKAN BANDENG 100 gr
2 JERUK NIPIS 1 butir
3 BAWANG MERAH 3 gr
4 BAWANG PUTIH 3 gr
5 JAHE 1 ruas jari
6 KENCUR 0.5 ruas jari
7 KUNYIT 1 ruas jari
8 KEMIRI 2 gr
9 KETUMBAR 0.5 gr
10 PENYEDAP 0.5 gr
11 GARAM 2 gr
12 MERICA 0.5 gr
13 SANTAN 25 ml
14 TELUR 40 gr
15 TEPUNG TAPIOKA 20 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Bersihkan bandeng, keluarkan dagingnya. Sisihkan
2 Tumis bumbu halus
3 Campur daging bandeng dan bumbu
4 Masukkan kedalam kulit bandeng
5 Kukus hingga matang
6 Siap dihidangkan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : OSENG TEMPE
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 TEMPE 50 gr
2 BAWANG MERAH 3 gr
3 BAWANG PUTIH 3 gr
4 DAUN SALAM 3 gr
5 LENGKUAS 1 ruas jari
6 KECAP 10 ml
7 GULA 0.5 gr
8 GARAM 2 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Tumis bawang merah dan bawang putih yang sudah di potong
2 Masukkan daun salam dan lengkuas
3 Tambahkan air, kecap, gula, garam
4 Koreksi rasa
5 Hidangkan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : BENING BAYAM WORTEL
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 BAYAM 25 gr
2 WORTEL 20 gr
3 GARAM 1 gr
4 GULA 3 gr
5 BAWANG MERAH 4 gr
6 BAWANG PUTIH 2 gr
7 LENGKUAS 1 ruas jari
8 DAUN SALAM 1 lembar
9 AIR 50 ml
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Rebus wortel dan bayam hingga lunak
2 Rebus air hingga mendidih, masukkan bawang merah bawang putih yang sudah di slice
3 Lengkuas, daun salam, gula, garam tunggu hingga mendidih
4 Angkat
5 Sajikan
PREPARED APPROVED
REVISED
AMOUNT 3
ang sudah di slice
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : PINDANG TELUR
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 TELUR AYAM 50 gr
2 LENGKUAS 1 ruas jari
3 JAHE 1 ruas jari
4 TEH KANTONG 5 gr
5 KECAP MANIS 3 gr
6 DAUN SALAM 1 lembar
7 SERAI 1 ruas jari
8 BAWANG MERAH 2 gr
9 BAWANG PUTIH 2 gr
10 LADA 0.5 gr
11 DAUN JAMBU 5 gr
12 KULIT BAWANG MERAH 5 gr
13 garam 3 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Rebus telur, pecahkan
2 Rebus lagi menggunakan lengkuas, jahe, teh kantong, kecap manis, daun salam, serai,
bawang merah, bawang putih, lada, daun jambu, kulit bawang merah, garam
3 Rebus 30 menit
4 Kupas telur
5 Sajikan
PREPARED APPROVED
REVISED
AMOUNT 3
un salam, serai,
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : TUMIS PEPAYA MUDA DAN DAUN SO
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 DAUN SO 25 gr
2 PEPAYA MUDA 25 gr
3 BAWANG MERAH 2 gr
4 BAWANG PUTIH 2 gr
5 LADA 0.5 gr
6 GARAM 0.5 gr
7 PENYEDAP RASA 1 gr
8 LENGKUAS 1 ruas jari
9 DAUN SALAM 1 lembar
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Rebus daun so sampai empuk
2 Tumis bawang merah bawang putih lengkuas daun salam
3 Masukkan pepaya muda daun so, beri sedikit air
3 Tambahkan lada garam dan penyedap rasa
4 Koreksi rasa
5 Sajikan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : RENDANG AYAM
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 AYAM 80 gr
2 SANTAN 400 ml
3 KAYU MANIS 0.5 ruas jari
4 CENGKEH 1 butir
5 LENGKUAS 1 cm
6 SERAI 1 batang
7 DAUN SALAM 1 lembar
8 PALA BUBUK 0.5 gr
9 KALDU 1 gr
10 GULA PASIR 1 gr
11 KETUMBAR BUBUK 1 gr
12 JINTEN 1 gr
13 BAWANG MERAH 4 gr
14 BAWANG PUTIH 3 gr
15 KEMIRI 3 gr
16 CABE MERAH 5 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Haluskan bawang merah bawang putih, kemiri, cabe merah
2 Tumis bumbu halus, masukkan rempah rempah
3 Masukkan daging ayam, santan
3 Tunggu hingga matang
4 Koreksi rasa
5 Sajikan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : SAYUR NANGKA+KACANG PANJANG
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 KACANG PANJANG 25 gr
2 NANGKA 25 gr
3 BAWANG MERAH 3 gr
4 BAWANG PUTIH 3 gr
5 LENGKUAS 1 cm
6 SERAI 1 batang
7 DAUN SALAM 1 lembar
8 DAUN JERUK 0.5 gr
9 KUNYIT 1 gr
10 GULA PASIR 1 gr
11 KETUMBAR BUBUK 1 gr
12 CABE MERAH 1 gr
13 SANTAN 300 ml
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Haluskan bawang merah bawang putih, cabe merah
2 Tumis bumbu halus, masukkan rempah rempah
3 Masukkan kacang panjang dan nangka muda
3 Koreksi rasa
4 Sajikan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : TAHU KRISPI
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 TAHU 25 gr
2 BAWANG PUTIH 2 gr
3 TEPUNG TERIGU 30 gr
4 BAKING POWDER 0.5 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Potong tahu bumbui dengan bawang dan garam
2 Masukkan ke tepung yang di campur baking powder
3 Remas remas sedikit
3 Goreng hingga keemasan
4 Sajikan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : SOTO MADURA
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 BAWANG MERAH 100 gr
2 BAWANG PUTIH 100 gr
3 JAHE 50 gr
4 KEMIRI 100 gr
5 KETUMBAR 40 gr
6 SERAI 50 gr
7 DAUN JERUK 10 gr
8 MERICA 20 gr
9 KUNYIT 60 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Goreng bawang merah bawang putih jahe kemiri kunyit sampai matang, sisihkan
2 Sangrai ketumbar sampai harum
3 blender semua jadi satu, tumis sampai harum
3 Tambahkan serai daun jeruk dan merica
4 Masak sampai minyak naik
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : GRILL CHICKEN
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 AYAM 80 gr
2 BAWANG PUTIH 3 gr
3 LADA 0.5 gr
4 GARAM 1 gr
5 ORIGANO 0.5 gr
6 PARSLEY 0.5 gr
7 MUSTARD 0.5 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Marinasi ayam menggunakan bawang putih lada garam origano parsley mustard
2 tunggu hinggabumbu meresap
3 Grill menggunakan api sedang
3 angkat
4 hidangkan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : SAPO TAHU+JAMUR KANCING
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 TAHU 50 gr
2 JAMUR KANCING 50 gr
3 LADA 0.5 gr
4 GARAM 1 gr
5 PENYEDAP 0.5 gr
6 SAOS TIRAM 0.5 gr
7 MINYAK WIJEN 0.5 gr
8 BAWANG BOMBAY 2 gr
9 BAWANG PUTIH 2 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Goreng tahu hingga kecoklatan, sisihkan
2 Tumis bawang bombay bawang putih tambahkan air
3 Masukkan tahu dan jamur kancing
3 Bumbui dengan saus tiram minyak wijen penyedap
4 Koreksi raasa
5 hidangkan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : SAUTE MIX VEGETABLE
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 MIX VEGETABLE 50 gr
2 LADA 50 gr
3 GARAM 0.5 gr
4 BAWANG PUTIH 1 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Blencing mix vegetable, sisihkan
2 Tumis bawang putih, masukkan mix vegetable tambahkan lada garam
3 koreksi rasa
4 hidangkan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : BANDENG PRESTO
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 BANDENG PRESTO 80 gr
2 TELUR 20 gr
3 TEPUNG BERAS 2 gr
4 GARAM 0.5 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Panaskan minyak
2 Kocok telur tambahkan tepung beras lalu balurkan ke bandeng
3 Goreng hingga coklat keemasan
4 Hidangkan
PREPARED APPROVED
REVISED
AMOUNT 3
RECIPE FORM
ESTABLISHED REVISED
RECIPE NO :
NAME OF DISH : LODEH
PORTION/S (QTY) : on 1
UNIT
NO DESCRIPTION QTY UNIT PRICE AMOUNT 1 AMOUNT 2
(Kg)
1 KACANG PANJANG 20 gr
2 JIPANG 20 gr
3 TERONG 20 gr
4 BAWANG MERAH 2 gr
5 BAWANG PUTIH 2 gr
6 KETUMBAR 0.5 gr
7 SANTAN 200 ml
8 CABAI MERAH 2 gr
9 GULA 1 gr
sub total 0
reserved
total
cost per portion
METHOD OF COOKING/
COOKING INSTRUCTION :
1 Tumis bawang merah bawang putih cabai
2 Tunggu hingga harum, masukkan ketumbar bubuk
3 Tambahkan air
4 Masukkan kacang panjang jipang terong
5 Beri garam gula penyedap dan santan
6 Koreksi rasa
7 Hidangkan
PREPARED APPROVED
REVISED
AMOUNT 3