MALAY CUISINE RECIPE

DAGING RENDANG MAMAK ( PENANG STYLE)
BEEF RENDANG INDIAN STYLE
50 PAX

Ingredient :
Beef ( Boil Firts ) Till Soft.
> Onion Slice - 10 nos
> Galic Slice - 6 Nos
> Ginger Julian - 3 nos
> Lemon Grass- 2 Nos
> Curry Leave - 50 G
> Mint Leaf
> Cardomon / Anise Seed Powder / Star Anise & Clove ( Spice )
> Chicken Curry Powder - 250 g
> Dry Chili Blender - 200 g
> Cumin Powder & Anise Seed Powder - 50 g
> Plain Water
> Black Soya Sauce - 4 Tbsp
> White Vineger - 2 Tbsp
> Salt / Chicken Stock Powder

Method :
1- Boil Beef With Water Till Beef Soft ( Remove )
2- In Another Pot - Sauteh Slice Onion / Garlic / Ginger / Lemon Grass With Spice & Curry Leave / Mint Leaf Till Yellow Colour.
3 - Add In Chili Dry Blender & Chicken Curry Powder Sauteh Till Broken Oil.
4- Add In Beef
5- Add In Black Soya Sauce & White Vineger & A bit Plain Water
6 - Add in Seasoning Stir Well Till Beef Cook

SAYUR PETOLA ( 50 PAX)

Ingredient: 

> 10 nos -petola cut round

> 100g - chop garlic

> 250g - chicken meat julian

> a bit - water

> 100g- red chili julian

> 150g - rice vercemilli

method:

> sauteh chop garlic & chicken till soft

> add in water wait till chic cook

> add in veg petola & rice vercemili  season well

> garnish with chili julian

AYAM  KUZI / CHICKEN KUZI 
50 PAX

Ingredient:

> 5 kg - chicken Cut ( Ayam Potong)

> 250g - kurma powder

> 50g- cumin powder ( jintan Manis)

>50g - anise seed powder ( jintan putih)

> 15og - tamato paste

> 1 nos - palm sugar ( gula melaka)

> 1/2 kg - coconut milk ( santan )

> 200g - candle nut blender ( buah keras )

>200g -  Garlic blender ( bawang putih )

> 150g - lemon grass blender ( serai )

> salt 

Method:

> Sauteh Blender Item till soft

> add in kurma powder / cumin / anise seed powder - sauteh

> adjust with a bit water

> add in tomato paste / palm sugar - sauteh till broken oil

> add in coconut milk & Season well

> add in cut chicken Cook

Done By Sous Chef Zairi Zaidi

AYAM MASAK MERAH /
CHICKEN RED CURRY
50 PAX

Bahan Bahan :
> Ayam Potong ( 12 )
> Bawang Besar - 6 biji / Bawang Putih - 6 Biji / Halia Hiris - 6 ulas / Serai Katok - 2 Batang
> Buah Pelaga / Cenkih / Bunga Lawang / Kulit Kayu Manis
> Daun Pandan Ikat / Daun Pudina
> Minyak Sapi & Minyak Masak
> Bawang & Halia ( Blender )
>  Cabai Kering Blender
> Tomato Puree - 1/2 Tin
> Tomato Soup Kimball- 1 tin
> Susu Cair Carnation - 1 Tin
> Air & Santan
> Garam / Chicken Stock Powder
> Daun Bawang Hiris / Kacang Peas & Bawang Goreng

Cara Memasak :
1- Ayam Marinated Dengan Kunyit & sedikit Garam ( Goreng 1/2 Cook )
2- Tumis Bahan Slice - Bawang Besar / Bawang Putih / Halia / Serai / Empat Sekawan &
                                      Daun Pandan & Daun Pudina Bersama Minyak Sapi & Minyak Masak
3- Masukkan Bawang Blender Tumis Hingga Kekuningan
4- Masukkan Cabai Kering ( Blender ).
4- Masukkan - Tomato Puree / Tomato Soup Kimball & Susu Cair carnation
5- Masukkan Air & Santan & Perasa
6- Masukkan Ayam Yang Telah Di Goreng,
7- garnish- Bawang Goreng & Kacang Peas & Daun Bawang

                             Prepared By Chef zairi

NASI BEREMPAH( 10 kg / 100 pax )

 Bahan Bahan :

> Beras - 10 kg / 100 Pax ( 4 Kg / 1 Gantang ) / 1 kg - 10 org makan .

> Air Sama Sukatan Dengan Beras

> Minyak Sapi - 1/2 Tin Besar

> Minyak Masak - 1 Ltr ( 1 Pckt )

> Bawang Besar Slice - 10 Biji / Bawang Kecil Slice - 10 Ulas    ( Potong Bulat Hiris )

> Bawang Besar - 700 g / Bawang Putih - 250 g / Halia - 250 g  ( Blender )

> Daun Pandan & Daun Pudina  & Daun Pisang

> Bunga Lawang / Cenkih / Kayu Manis / Buah Pelaga. ( Empat Sekawan )

> Serbuk Rempah Daging - 300 g / serbuk rempah Kurma 300 g ( Allagapa )

> Susu  Cair Carnation - 3 Tin / Susu Pekat - 2 Tin / Plain Yourgurt - 3 Tab

> Air - Sukatan Sama Beras.

> Garam .

> Bawang Goreng / Daun Pudina / Daun Bawang & Kacang Peas.

   Cara Memasak :

1- Basuh Beras Sejak Hingga Kering

2- Tumis Bahan Hiris & Bahan Blender Bersama Empat Sekawan / Daun Pandan & Daun Pudina

     Bersama Minyak Sapi & minyak

3- Masukkan Rempah Kurma & Rempah Daging - Tumis Hingga Wangi.

4- Masukkan Sukatan   Air Sama Banyak dengan Beras

5- Masukkan Susu Cair / Susu Pekat / Plain yourgurt & Garam - Biar Didih

6- Masukkan Beras Yg Telah Basuh Sejat / Kacau Beras Hingga Kering Nasi.

7- Kecil kan Api / Tutup Dengan Daun Pisang .

8 - Hiasan - Bawang Goreng / Daun Bawang / Kacang Peas & Daun Pudina.

Prepared By : Chef Zairi Zaidi / Chef Adik

NASI  TOMATO / TOMATO RICE
3kg / 30 pax

Ingredient -
> Rice - 3kg
> Plain Water  - 4 Ltr
> Ghee Oil - 150g
> Cooking Oil - 200g
> Onion Slice - 5 nos / Garlic Slice - 6 nos / Ginger Julian - 3 nos / Lemon Grass - 2 nos
> Spices ( Cardomon / Clove / Cinamon Stick / Star Anise )
> Mint Leaf & Pandan Leaf
> Tomato Paste Puree - 1 tin( 420 g)
> Tomato Soup Kimball - 1 tin ( 400g)
> Carnation Milk - 1 Tin ( 420g)
> Salt - 60g
         Suagr -60g
> Raisin / Cashewnut / Fried Shallot & Mint Leaf.

Method :
1- Wash Rice / Strain Water Till Dry
2- Sauteh Slice Item Onion / Garlic / Ginger & Lemon grass Together with Spices / Mint Leaf / Pandan Leaf
      With Ghee Oil & Cooking Oil.
3- Add In Tomato Paste
4- Add in Tomato Soup Kimball & Carnation Milk
5- Add in Seasoning
6- Add Plain Water / Wait Till Boiling
7- Add in Rice / Stir Till Rice Dry / Cover With Banana Leaf / Low Fire Till Rice Cook.
8- Garnish with - Cashewnut / Raisin / Fried Shallot & Mint Leaf

Prepared By Chef Zairi Zaidi

FISH SAMBAL / SAMBAL IKAN

( 50 PAX )

INGREDIENT:

> Fish

> Onion Blender

> Lemon Grass

> Blender Dry Chili

> Tumerid Water ( Air Assam )

>  Shrimp Paste ( Belacan )

> Tomato Sauce

> Sugar / Salt / Chicken Stock Powder

Method :

1- Fish Marinated With Tumeric& Salt ( Serbuk Kunyit / Garam ) Deepfried First Set Aside

2- In Another Pot - Sauteh Onion Slice -10 nos Together with Lemon Grass Stalt - 2 nos Till Yellow

3- Add In Blender Dry Chili Sauteh Till Broken oil With low Fire.

4- Add In Tumerin Water Mix With Shrimp Paste /

5- Add In Tomato Sauce & Sesoning

@ Sambal Can Use For

1- Fried Anchovies ( Sambal Ikan Bilis )

2- Prawn Sambal ( Sambal Udang )       /Chef Zairi Zaidi

AYAM MASAK ROS( 50 pax )

Bahan Bahan:
> Ayam Cut ( Marinated Dengan Serbuk Kunyit / Garam )
> Bawang Beasr Slice- 10 ulas
> Halia Hiris- 5 Ulas
> Buah Pelaga / Cenkih / Kulit Kayu Manis / Bunga Lawang ( Sedikit )
> Serai - 2 Batang - Titik
> Cabai Kering Blender
> Tomato Sauce / Chili Sauce
> Air / Santan Atau Susu Carnation Cair
> Green Peas
> Garam / Serbuk Chicken Stock Powder

Cara Memasak:
1- Goreng Ayam Marinated
2- Tumis Bawang / Halia / Serai / & Empat Sekawan Sampai Kekuningan
3- Masukkan Cabai Kering Tumis Hingga Pecah Minyak
4- Masukkan Sedikit Air
5- Masukkan Carnation Atau Santan
6- Green Peas / Tomato Sauce & Chili Sauce
7- Masukkan Perasa

Chef Zairi

RENDANG  DAGING / CHICKEN RENDANG( 50 Pax)

Ingredient :
> Chicken Cut
> Onion Blender
> Ginger Blender
> lemon Grass Blender
> Tunerid Stalt ( Kunyit Hidup ) Blender
> Cinomon Stick / Cardomon / Star Anise / Clove > Spices
> Curry Leave
> Tumerid Leave ( Daun Kunyit ) 1 Nos
> Dry Chili Blender
> Chicken Cuury Powder
> Coconut Milk
> Sauteh Coconut ( Kerisik )
> Brown Sugar / Salt / Chicken Stock Powder
> Plain Water

Method :
0- Chicken Marinated With Tumerid Powder / ( Deep fried ) 1/2 cook
1- Sauteh Spice Item with Curry Leave & Tumerid Leave
2- Add In Blender Item Sauteh till Yellow
3- Add In Dyy Chili Blender
4- Add In Chicken Curry powder Sauteh Till Broken Oil
4- Add In Water / Kerisik / Santan
5- Add In Chicken Cut Fried
6- Adjust With Brown Sugar / Salt & Chicken Stock Powder

Recepi By : Chef Zairi Zaidi

CHINESE CUISINE RECIPE

DEEPFRIED FISH SWEET SOUR SAUCE

Ingredient
> Fish
> Tomato Sauce
> Chili Sauce
> Vineger
> Plain Water
> Pineapple Blender
> Tomato / Cumber / Clili Red / Capsicum Green / Pineapples Cut Cube
> Corn Flour
> Salt & Sugar
Method :

DONE BY SOUS CHEF ZAIRI ZAIDI

DEEPFRIED FISH WITH SOYA SAUCE

Ingredient :
> Fish Marinated With Salt & Tumerid Powder( Kunyit )
> Onion Slice - 8 nos
> Garlic Slice - 6 nos
> Ginger Slice - 1 Nos
> Cinomon Stick / Clove / Star Anise / Cardomon
> Lemon Grass - 2 nos
> Black Soya Sauce & Light Soya Sauce / Oyster Sauce
> Corn Flour > Mix With Water
> Plain Water
> Chicken Stock Powder.

Method:
1- Sauteh Slice Item With Cinomon Stick / Clove / Cardomon / star Anise & Lemon Grass
     Till yellow
2- Add in Black sauce / Light Soya Sauce & oyster Sauce
3 - Add in Water
4- When Boiling Add in corn Flour & season Well

By Chef Zairi Zaidi

INDIAN CUISINE RECIPE

WESTERN CUISINE RECIPE

BAKERY KITCHEN RECIPE

BAKERY BREAD SELECTION
FROM CHEF ZAIRI ZAIDI

 

 

PIZZA  DOUGH

 

( 1 kg / 8 nos/ 250g each )

 

ingredient:

> Rose Flour - 1kg

> salt - 15 g ( 1& 1/2 tbsp)

> sugar - 30g ( 3 tbsp)

> dry yeast - 30g ( 3tbsp)

> ice water - 500 ml ( 500g)

> corn oil - 3 tbsp

 

 

Method:

> All item mix in mixing bowl beat till become dough ( salt & dry Yest Put Saparate)

> Slow Add in Corn Oil . beat till Soft Dough

> Rest 1/2 hour

> make ball size ( 250g ) each

> keep & rest.

 

 

www.chefzairi.blogspot.com

 



Ikan Lemak Cili Api ( 50 Pax )

Bahan - Bahan:
> bawang Beasr - 10 biji  )
> Kunyit Hidup 3 biji        ) Blender
> Cili Padi                        )
> Serai - 2 Batang Titik
> Ikan
> Daun Kunyit
> Assam Keping - 3 Helai
> Serbuk  Kunyit - sedikit
> Santan
> Garam / Chicken Stock Powder.

Cara Memasak :
1- Semua  Bahan Di atas Rebus Naik
2- Selepas Didih Masukkan Santan
3 - Masukkan  Ikan Atau  Ayam Atau Daging ( Rebus Dahulu Daging )
4- Masukkan Perasa

Chef zz

Chicken Soup Malay Style ( Sup Ayam ) -50 Pax

Ingredient :
> Plain  Water
> Lemon Grass  - 2 nos
> Ginger Julian - 3 nos
> Onion  Slice - 8 nos
> Cardomon / Star  Anise / Clove / Cinamon Stick
> Coriander Leave ( Daun Sup )
> Fried Shallot
> Potato & Carrot Cut Cube
> Chicken Stock Powder & Salt

Method :
1- Boil Plain Water Together Lemon Grass & Ginger
2- In Another Pot Sauteh Slice Onion & Spice Till Yellow
3- All Sauteh Item Transfer To Boiling Water
4- add in Coriander Leave / Fried Shallot / Potato & Carrot
5- Season Well Till Taste

By Chef  Zairi

Chicken Kurma ( Ayam Kurma )

Ingedient :

> Chicken Cut ( Raw )

> Onion Slice - 8 nos

> Garlic slice - 6 nos

> ginger - 1 nos

Lemon Grass- 2 nos

> Cardomon / Cinamon Stick / Clove & Star Anise

> Blender Onion & Garlic 

> Kurma  Curry Powder - 2pckt ?( 500g )

> Plain Water

> Coconut Milk

> Salt & Chicken Stock Powder

Method :

1- Sauteh Slice onion / Ginger / garlic / Lemon Grass With

Caedomon / Clove/ Star Anise / Cinomon Stick Till Yellow

2- Add In Blender Item Sauteh

3- Add In Kurma Kari Powder - Pckt 500g

4= Add in Plain Water 

5- Add in Raw Cut Chicken

> 6- Add in Coconut Milk

7- Season Well Chicken Till Soft

By Chef Zairi Zaidi

FISH HOT SOUR ( IKAN ASSAM PEDAS )

INGREDIENT :

> Onion Blender - 8 nos

> garlic - 8 nos

> ginger - 2 nos

> Dry  Chilli Blender

> Tumeric Powder ( Kunyit )

> Lemon Grass

> Kesum Leaf

>Bunga Kantan

> Tumerin Water 

> Plain Water

Fish Raw 

> Salt & Chicken Stock Powder.

Method :

1- Blender Item Mix With Tumeric Powder / Blender Dry Chili / Lemon Garss Stick / Kesum Leaf

Sauteh First All Item 

2- Add in water 

3- Add in fish Raw

4- Add in Bunga Kantan

5- Add in Tumerin Water

6- Add in Seasoning.

By : Chef Zairi Zaidi

Chicken Curry With Potato ( Kari Ayam Dengan Ubi ) - 50 Pax

Chicken Curry with Potato ( Kari Ayam Potato ) > 50 pax

Ingredient : 

> Chicken Raw 

> Onion Slice - 6nos

> Garlic Slice - 6 nos

> Ginger Slice - 1 nos

> Cinamon stick/clove/ cardomon/ star anise

> curry leave

> Blender Onion & Garlic

> Potato Cut Wedges - 8 nos

> Chicken Curry Powder - 8 tbsp

> coconut Milk - 1 ltr

> water.

> salt/ chicken stock powder

Method :

1- Sauteh Slice Item onion / Garlic / Ginger with Spice / Curry Leave till Yellow

2- Add Blender Item Sauteh

3- Add Chicken Powder 

4- add Plain Water/ Sauteh Till Broken Oil

> Add in Chicken Raw 

> Add in Coconut Milk & Season Well

By : Chef Zairi