RECIPE

SWEET AND SOUR SAUCE (15 LITRE)

Chili Sauce   4.5 kg

Tomato Sauce   4.2 kg

Plum Sauce   1.5 kg

White Sugar   800 gm

White Vinegar   250 gm

H2O   4 kg

KONG POH SAUCE (7 LITRE)

Sweet n Sour sauce     5 kg

Sugar; white      400 gm

Black Vinegar   400 gm

LP Sauce    150 gm

Sesame oil    300 gm

Oyster Sauce   400 gm

Dark Soy Sauce    to adjust

BARBEQUE SAUCE (8 LITRE)

Sweet and Sour Sauce 4 kg

Black Vinegar 250 gm

Teriyaki Sauce  1 tub

L n P Sauce   1 btl

White Pepper Powder   3 spoon

Sesame Oil   200 gm

Oyster Sauce   300 gm

Sugar   400 gm

Dark Soy sauce to adjust

ROAST CHICKEN / DUCK COLOURING

White Vinegar 4 kg

Maltose 4 can

TOM YUM SAUCE

Galangal – 600 gm

Lemon grass – 15 sticks

Ginger bud flower – 15 nos

Onion Holland – 1 kg                                  all item to blend

Kaffir lime Leaf – 100 gm

Chinese Parsley - 100 gm

Tom Yum paste – 1 tub

Fish Gravy – 350 gm

Lime Juice – 700 gm

Sugar – 350 gm + 350 gm

Chicken Stock – 180 gm

Evaporated Milk – 2 litre

NYONYA SAUCE

Pickle onion – 3 can

Holland onion – 3 kg

Ginger Bud Flower – 25 nos

Garlic – 600 gm

Ginger – 600 gm

Dried Shrimp – 500 gm                            all ingredients to blend

Mint leaves – 300 gm

Chinese Parsley – 300 gm

Galangal; blended – 2 kg

Lemon grass; blended – 2 kg

Turmeric; fresh – 1 kg

Chili Boh – 4 kg

Tomato ketchup – 2.5 kg

Chili Sauce – 1.5 kg

Plum Sauce – 3 kg

Salt 200 gm

Chicken Stock – 1 kg

Lime Juice – 1 bottle