Spicy Tuna Roll Prep: 20 mins Cook: 20 mins.

INGREDIENTS | UOM | 15 Canola oil | ml | 4.43 onion | g | 9 carrot | g | 28.75 shiitake mushrooms | g | 3.12 garlic | g | 5 soy sauce | ml | 3 egg | pc | 2.5 lime juice | g | 2.5 cornstarch | g | 10 egg roll rappers | pc | 100 tuna | g |
Directions
1. In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions, carrots, mushrooms, garlic, sriracha, soy sauce and lime juice. Cook until the vegetables are softened, stirring frequently. 2. Remove from heat and transfer to a medium-sized bowl. Add the cilantro and allow the mixture to cool.
In a small bowl combine the egg white and cornstarch. This will be used as an egg wash. 3. Preheat oil in a deep-fryer to 350 degrees F. 4. On a flat work surface, lay out 1 egg roll wrapper. Add a layer of vegetables to the lower part of the wrapper and top with 1 strip of tuna. Brush the sides of the wrapper with egg wash and roll up tightly once, bringing the sides over, and then continue to roll until finished. Put the roll on a large plate and repeat with remaining wrappers and filling. 5. Fry the egg rolls, in batches, until golden brown, about 2 minutes. Remove egg rolls to paper towels to drain. Transfer the rolls to a serving platter, garnish with scallions and orange slices and serve .

Fried Wantons

Prep: 20 min.
Cook: 10 min

INGREDIENTS | UOM | 20 wanton wrapper | pc | 3 tofu | pc | 2.5 spring onion | g | 9 hoisin sauce | g | 3.5 white sugar | g |

Directions 1. If using tofu: Drain tofu and slice into very small cubes to equal 1 cup. Place in a bowl and add the green onion, hoisin, and sugar. Gently stir to combine. If using shrimp: Thaw and drain if using frozen shrimp. Place in a bowl and add the green onion, hoisin, and sugar, stirring to combine. . 2. Using a cutting board or other clean surface, lay out six wonton wrappers at a time. You will also need 1/2 cup water and a pastry brush if you have one (otherwise you can use your fingers). Wet the outside borders of each wrapper. 3. Place a little filling (about 3/4 tsp.) in the center of each wrapper. Fold wrapper in half to create a triangle with the filling inside its base. Press sides together. You can fry them up like this or continue folding by bringing the two outside corners of the triangle together, overlapping them a little and securing with a little water. They should be able to stand up, like artfully folded serviettes. 4. Place oil in a small to medium frying pan (oil should be at least 3/4 to 1 inch deep). Turn heat to high and don't leave the stove. Wait until you see swiggly lines forming on the bottom of the pan. Shortly after this, test the readiness of the oil by dipping the corner of a wrapper into the oil. If it begins to fry, oil is hot enough; if not, wait a minute longer. Place wontons in the hot oil and fry, turning until all sides are light golden brown. Remove from heat and set on a paper towel or clean kitchen towel to drain. Continue until all the wontons are fried. 5.

Thai Calamari
Prep: 10 mins
Cook: 10 min.

Ingredients | UOM | 62.50squid tube | g | 12 All purpose flour | g | 2.5 salt | g | 0.62 cayenne pepper | g | 0.62 spice powder | g | 120 canola oil | ml |

Directions 1. Place semolina flour in a shallow bowl or spread over a plate. Stir in the salt and spices. Set aside. 2. Place squid tubes horizontally in front of you on a cutting board. Using a sharp knife and cutting towards you, simply make slices about 1/2 inch wide. This will create rings that are about 1/2 inch wide. 3. Open up the calamari rings and roll them one by one in the flour and salt mixture until they are covered. Place floured rings on a clean plate next to the stove. 4. Pour oil into a small or medium-sized frying pan (the larger the pan, the more oil you will need). The oil should be about 1 inch deep. 5. Turn heat to medium-high, until the oil begins to bubble or "move" from the bottom of the pan. To test if oil is hot enough: using a pair of tongs, dip one of the calamari rings into the oil. If it sizzles and begins to cook, the oil is ready. Turn heat down to medium to prevent oil splattering. 6. Place as many rings into the oil as can comfortably fit at one time. Fry about 1 minute, then turn the rings over to cook on the other side. The calamari should turn a light golden brown. Avoid over-cooking, or the calamari will turn rubbery. 7. When rings are done frying, remove from the oil and place on an absorbant towel or paper towel to drain. 8. Serve immediately while still hot. If desired, place calamari on a bed of lettuce or fresh coriander. Serve with the Thai sweet chili sauce, and ENJOY!

Thai Chicken Soup
Cook: 10

INGREDIENTS | UOM | 300 chicken breast | g | 20 shiitake mushrooms | g | 3 ginger | g | 5 chiles | g | 30 coconut milk | ml | 17 Lime juice | g | 7.3 fish sauce | ml |

Preparation: 1. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot. 2. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil. 3. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked. 4. Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes. 5. Turn heat down to minimum. Add lime juice and stir. 6. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.

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Thai Red Curry and Beef Soup
Prep: 10
Cook: 10

Ingredients | UOM | 35 Rice noodles | g | 154 sirloin steak | g | 45 sweet potatoes | g | 2.5 onion | g | 85 Chicken breast | g | 7.5 red curry paste | g | 7.5 Asian fish sauce | ml | 3 lime sauce | g | 6.31 chilli | g |

Directions 1. Cook the noodles according to the package directions. 2. Meanwhile, brown the steak and sweet potato with the onion in the canola oil in a large pot over medium-high heat, 5 to 7 minutes. 3. Add the chicken broth, , red curry paste, and Asian fish sauce; simmer until the potato is tender, 8 to 10 minutes. 4. Stir in the noodles and lime juice. Top with the basil and chili.

Thai hot and sour shrimp soup
Prep: 10
Cook: 15

INGREDIENTS | UOM | 550 chicken breast | g | 13.65 straw mushroom | g | 2.12 thai chilli paste | g | 18.83 shrimp | g | 3.75 fish sauce | ml | 9 chiles | g | 5.5 garlic | g |

Directions 1. Trim tip and root ends of lemongrass stalks and remove and discard tough outer layer. Using a meat mallet or the side of a knife, smash lemongrass to flatten it; tie stalks into a knot; set aside. Pour stock into a 2-qt. saucepan and bring to a boil. Add lemongrass and half the lime leaves, reduce heat to medium-low, and simmer until fragrant, about 5 minutes.

2. Remove and discard lemongrass and lime leaves and increase heat to high. Stir in mushrooms and chile paste, to taste, and boil for 1 minute; add shrimp and fish sauce and cook until shrimp are just cooked through, about 45 seconds. Combine remaining lime leaves with chiles, scallions, and lime juice in a serving bowl or tureen. Pour soup into serving bowl, stir, and serve with rice, if you like.

Thai Coconut Curry Mussels
Prep: 15
Cook: 8

Ingredients | UOM | 57.85 Fresh mussels | kg | 3.75 garlic | g | 2 whole cumin seed | g | 7.5 white wine | ml | 6.12 chiles | g | 6 coconut milk | ml | 3.75 Tumeric | g | 1.5 ground cumin | g | 1.75 ground coriander | g | 2.98 brown sugar | g | 5 fish sauce | ml | 3 vegetable oil | ml |

Preparation: 1. Heat a wok or large frying pan over medium-high heat. Drizzle in 2-3 Tbsp. oil and swirl around, then add the whole cumin. Fry until cumin is sizzling and fragrant, then add the shallot and garlic (if using fresh chili, add this now too). Stir-fry 30 seconds to release the fragrance, then add white wine. Continue stir-frying 1 minute. 2. Reduce heat to medium. Add the coconut milk plus remaining spices (dried chili, turmeric, ground cumin, ground coriander, white pepper). Also add brown sugar and fish sauce, stirring everything together. 3. Add the mussels plus chopped tomato. Gently stir to coat mussels in sauce, then cover tightly with a lid. Allow mussels to 'steam' at medium heat 2-3 minutes, or until mussels have opened. Reduce heat to low. Add 2-3 Tbsp. more coconut milk and give mussels another stir (the coconut milk will thicken the sauce slightly). 4. Remove from heat and do a taste-test, adding more fish sauce instead of salt, or more chili if not spicy enough. If too salty for your taste, add 1 Tbsp. fresh lemon or lime juice (note that lemon juice will also be added when serving, so it's okay if sauce is a tad on the salty side now). Add a little more sugar if needed. 5. Serve mussels immediately, topping off the dish with generous sprinklings of fresh basil and coriander. Place lemon wedges on the side of the dish to squeeze over before eating, and ENJOY!

Honey-Garlic Chicken

Prep: 10 min
Cook: 20 min

Ingredients | UOM | 100 Chicken breast | g | 12 lime juice | g | 6 fish sauce | ml | 4 garlic | g | 1.75 chiles | g | 48 coconut milk | ml | 9 Tumeric | g | Preparation: * Combine all marinade ingredients in a bowl or large measuring cup, stirring well with a fork or whisk to dissolve honey. Taste-test it, looking for sweet & sour, followed by salty/spicy flavors. If too sweet for your liking, add more lime or lemon juice; if not spicy enough, add more chili. * Grilling Instructions: Lightly score one side of the chicken breast/thigh to allow more flavor into the meat. Pour over marinade, turning the pieces in the sauce to saturate. Marinate at least 15 minutes, or up to 24 hours covered in the refrigerator. * Heat up your grill/BBQ, brushing grill surface with a little vegetable oil to keep chicken from sticking. Place marinated chicken pieces over the hot grill, brushing with leftover marinade the first few times you turn them. Chicken is nicely grilled when meat inside is opaque and can be easily sliced. Serve with Thai jasmine rice or over a salad. If you'd like a condiment or side sauce with this dish, Thai sweet chili sauce is very good (homemade or store-bought).

Beef Pannang
Prep: 15 mins
Cook: 60 mins

Ingredients | UOM | 112.5 sliced beef | g | 40 coconut milk | ml | 7.5 fish sauce | ml | 6 sugar | g | Directions:
Pour 1/2 of the coconut milk in a pan over medium heat. Add curry paste and break it up to mix it with coconut milk. Keep stiring to prevent bottom from sticking and burning. Lower the heat to simmer if necessary. Simmer until red oil appears.
Add the beef and stir to coat the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce.
It should take about half an hour to an hour depending on your heat and the cut of meat. Add water if your beef is still tough and let the liquid reduce. The finished dish should have a small amount of sauce, not soupy. It should have just a hint of sugar.

Goreng Pisang
Prep: 12 mins
Cook: 10 mins

Ingredients | UOM | 21.15 vanila ice cream | ml | 4 all-purpose flour | g | 4 rice flour | g | 4 cornstarch | g | 0.31 Salt | g | 3 unsweetened coconut | g | .33 baking soda | g | 1 egg | pc |
Preparation:
1. Place oil into a small frying pan or wok and set ready to go on your stove. Oil should be 3/4 to 1 inch deep. 2. To prepare bananas, peel and slice in half. Then slice each section in half again, but lengthwise this time. (If using mini bananas, simply slice once lengthwise.) 3. Place all-purpose flour, rice flour (1/4 cup), cornstarch, salt, and 2 Tbsp. of the shredded coconut together in a mixing bowl. Stir to combine. 4. Mix baking soda with water and pour into bowl with flour mixture. Also crack in the egg and add the vanilla. Stir well to create a more or less smooth batter. 5. Place 1/3 cup rice flour in a dry, separate bowl and add 1 Tbsp. shredded coconut. Set next to the batter. 6. Dip banana pieces first in the batter, then gently turn them in the rice flour-coconut mixture. This last step helps firm up the batter and is the secret for creating a crisp (rather than soggy) coating. Your bananas are now ready for frying. 7. Heat up the oil over high heat. When a breadcrumb sizzles and cooks within a few seconds, oil is hot enough to fry. Carefully set coated bananas in the hot oil. Fry approximately 1 minute per side, or until batter puffs up slightly and turns light to medium golden-brown. Remove from heat and drain on paper towel. 8. Serve your fried bananas as soon as possible, adding coconut ice cream or vanilla on the side, or just eat them plain - they're fantastic either way! If serving at a party, place them on a serving platter and sprinkle over a little icing sugar (as shown). Makes a terrific finger food, and people love them. Enjoy!

Sticky Rice Balls in Coconut Milk Sauce (Kanom Buw Loy)
Prep: 4 mins
Cook: 10 mins

Ingredients | UOM | 124 gms Sticky (Glutinous) Rice Flour | gms | 25 ml Coconut Milk | ml | 0.63 Salt | g | 15 Sugar | g |

Preparation of the Balls
1. Put a large pan of water on the heat to boil.
2. Pour the hot water into the sticky rice flour.
3. Mix and knead into a dough.
4. Add more flour if the mixture is too sticky.
5. Divide the dough into 3 sections for colouring (this is not necessary if you do not want to colour the dough).
6. Add 2 drops of food colouring to each of the 3 sections. We used red green and yellow food colouring.
7. Knead the food colouring into the 3 lumps of dough separately, you will find it easier to oil your hands with the vegetable oil to prevent it sticking to your hands.
8. Roll the dough between your hands into a sausage, and pinch off lumps of the dough and roll them into a ball in your hand.
9. This mixture will make approximately 24 balls (6 balls for each of the 3 colours).
10. Drop the balls into the boiling water.
11. The balls take approximately 3-5 minutes to cook, and will float to the top of the pan when cooked.
Preparation for the Sauce
1. Put the coconut milk, sugar and salt into a pan.
2. Heat gently until the sugar is dissolved and the mixture warm.
3. Do not boil!
Serving
Serve the balls in a bowl together with the warm sauce.
The sweetness comes from the sauce, so there should be ample sauce for each ball.

Thai Iced Tea Recipe
Prep: 30 mins
Cook: 30 mins

Ingredients | UOM | 10 Black Tea bags | pc | 250 Sugar | g |

Directions: 1. Bring water to boil and add the thai tea mix or the 4 black tea bags. Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat. 2. Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes. 3. If you are using the Thai tea mix, strain the tea leaves. Set finished Thai tea aside to cool. 4. If you are using black tea bags, remove the tea bags and set aside finished Thai tea to cool. 5. You can make this ahead of time and have the Thai tea chilling in the fridge.

Mango Passion Cocktail
Prep: 10 mins
Cook: 10 mins

Ingredients | UOM | 350 ripe mangoes | g | 150 Vodka | ml | 3 sugar | g | 250 campaign | bottle |

Preparation: 1. First, cut the mangoes and drop all their succulent flesh into your blender. 2. Add the vodka, lime juice, salt, and syrup or sugar. Blend well to create a kind of mango puree. Now do a taste-test, adding more syrup or sugar if desired (how much syrup will depend on the sweetness of your mangoes). This drink should be a balance between sweet and sour, but leaning more toward the sweet. 3. Pour this wonderful mango concoction into glasses, half-filling them. Top up with your choice of champagne, sparkling wine, or sparkling spring water if you prefer less alcohol. Finish with a couple of ice cubes or some crushed ice. 4. If desired, garnish glasses with slices/wedges of fresh lime, plus your choice of fresh fruit (I used fresh cherries). CHEERS!

SPICY TUNA ROLL | | | | | | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 15 Canola oil | ml | P 130/l | 0.13 | 1.95 | 4.43 onion | g | P 80/kg | 0.08 | 0.35 | 9 carrot | g | P 45/ kg | 0.05 | 0.41 | 28.75 shiitake mushrooms | g | P 100/kg | 0.10 | 2.88 | 3.12 garlic | g | P 80/kg | 0.08 | 0.25 | 5 soy sauce | ml | P 15/ 385 ml | 0.04 | 0.19 | 3 egg | pc | P 6/ pc | 6.00 | 18.00 | 2.5 lime juice | g | P 35/kg | 0.04 | 0.09 | 2.5 cornstarch | g | P 43.75/kg | 0.04 | 0.11 | 10 egg roll rappers | pc | P18.50/20 pc | 0.93 | 9.25 | 100 tuna | g | P 28/ 180 g | 0.16 | 15.56 | Number of Servings | 12.00 | Total Cost | 49.03 | Total cost per servings | 4.09 | Mark up Price | 10.21 | Selling Price/unit | 14.30 | Good for 3-5 servings | 70.00 | | | | | | FRIED WANTON | | | | | | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 20 wanton wrapper | pc | P 15/20 pc | 0.75 | 15.00 | 3 tofu | pc | P 6/pc | 6.00 | 18.00 | 2.5 spring onion | g | P 122/kg | 0.12 | 0.31 | 9 hoisin sauce | g | P 73/ 14 oz | 0.18 | 1.62 | 3.5 white sugar | g | P 41.40/kg | 0.04 | 0.14 | Number of Servings | 8.00 | Total Cost | 35.07 | Total cost per servings | 4.38 | Mark up Price | 13.15 | Selling Price/unit | 17.53 | Good for 3-5 servings | 85.00 | THAI CALAMARI | | | | | | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 62.50squid tube | g | P 180/kg | 0.18 | 11.25 | 12 All purpose flour | g | P 49/400 g | 0.12 | 1.47 | 2.5 salt | g | P 31.75/500g | 0.06 | 0.16 | 0.62 cayenne pepper | g | P 56.50/26 g | 2.17 | 1.35 | 0.62 spice powder | g | P 56.50/30 g | 1.88 | 1.17 | 120 canola oil | ml | P 130/l | 0.13 | 15.60 | Number of Servings | 5.00 | Total Cost | 30.99 | Total cost per servings | 6.20 | Mark up Price | 15.50 | Selling Price/unit | 21.70 | Good for 3-5 servings | 110.00 | | | | | | | | | | | THAI HOT AND SOUR SHRIMP SOUP | | | | | | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 550 chicken breast | g | P 125/kg | 0.13 | 68.75 | 13.65 straw mushroom | g | P 100/kg | 0.10 | 1.37 | 2.12 thai chilli paste | g | P 289/ 6 oz | 9.63 | 20.42 | 18.83 shrimp | g | P 320/kg | 0.32 | 6.03 | 3.75 fish sauce | ml | P 280/245 ml | 1.14 | 4.29 | 9 chiles | g | P 60/kg | 0.06 | 0.54 | 5.5 garlic | g | P 122/kg | 0.12 | 0.66 | Number of Servings | 5.00 | Total Cost | 102.04 | Total cost per servings | 20.41 | Mark up Price | 61.23 | Selling Price/unit | 81.63 | Good for 3-5 servings | 156.00 |

THAI RED CURRY AND BEEF SOUP | | | | | | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 35 Rice noodles | g | P 45/200 g | 0.23 | 7.88 | 154 sirloin steak | g | P 240/kg | 0.24 | 36.96 | 45 sweet potatoes | g | P 45/kg | 0.05 | 2.03 | 2.5 onion | g | P 80/kg | 0.08 | 0.20 | 85 Chicken breast | g | P 125/kg | 0.13 | 10.63 | 7.5 red curry paste | g | 230/ 8 oz | 5.75 | 43.13 | 7.5 Asian fish sauce | ml | P 280/245 ml | 1.14 | 8.57 | 3 lime sauce | g | P 184/12 oz | 3.07 | 9.21 | 6.31 chilli | g | P 90/kg | 0.09 | 0.57 | Number of Servings | 11.00 | Total Cost | 119.16 | Total cost per servings | 10.83 | Mark up Price | 27.08 | Selling Price/unit | 37.91 | Good for 3-5 servings | 190.00 | | | | | | THAI CHICKEN SOUP | | | | | | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 300 chicken breast | g | P 125/kg | 0.13 | 37.50 | 20 shiitake mushrooms | g | P 100/kg | 0.10 | 2.00 | 3 ginger | g | P 25/kg | 0.03 | 0.08 | 5 chiles | g | P 90/kg | 0.09 | 0.45 | 30 coconut milk | ml | P 49/ 350 ml | 0.14 | 4.20 | 17 Lime juice | g | P 35/kg | 0.04 | 0.60 | 7.3 fish sauce | ml | P 280/245 ml | 1.14 | 8.34 | Number of Servings | 6.00 | Total Cost | 53.16 | Total cost per servings | 8.86 | Mark up Price | 26.58 | Selling Price/unit | 35.44 | Good for 3-5 servings | 180.00 | THAI COCONUT CURRY MUSSELS | | | | | | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 57.85 Fresh mussels | kg | P 60/kg | 0.06 | 3.47 | 3.75 garlic | g | P 80/kg | 0.08 | 0.30 | 2 whole cumin seed | g | P 61.50/ 30 g | 2.05 | 4.10 | 7.5 white wine | ml | P 349/ 375 ml | 0.93 | 6.98 | 6.12 chiles | g | P 90/kg | 0.09 | 0.55 | 6 coconut milk | ml | P 49/ 350 ml | 0.14 | 0.84 | 3.75 Tumeric | g | P 45/250 g | 0.18 | 0.68 | 1.5 ground cumin | g | P 81.50/ 32 g | 2.55 | 3.82 | 1.75 ground coriander | g | P 86/23 g | 3.74 | 6.54 | 2.98 brown sugar | g | P 42/kg | 0.04 | 0.13 | 5 fish sauce | ml | P 280/245 ml | 1.14 | 5.71 | 3 vegetable oil | ml | P 121.75/120 ml | 1.01 | 3.04 | Number of Servings | 4.00 | Total Cost | 36.16 | Total cost per servings | 9.04 | Mark up Price | 27.12 | Selling Price/unit | 36.16 | Good for 3-5 servings | 185.00 | | | | | | HONEY-GARLIC CHICKEN | | | | | | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 100 Chicken breast | g | P 125/kg | 0.13 | 12.50 | 12 lime juice | g | P 35/kg | 0.04 | 0.42 | 6 fish sauce | ml | P 280/245 ml | 1.14 | 6.86 | 4 garlic | g | P 80/kg | 0.08 | 0.32 | 1.75 chiles | g | P 90/kg | 0.09 | 0.16 | 48 coconut milk | ml | P 49/ 350 ml | 0.14 | 6.72 | 9 Tumeric | g | P 45/250 g | 0.18 | 1.62 | Number of Servings | 5.00 | Total Cost | 28.59 | Total cost per servings | 5.72 | Mark up Price | 17.16 | Selling Price/unit | 22.88 | Good for 3-5 servings | 116.00 | BEEF PANANG | | | | | | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 112.5 sliced beef | g | P 190/kg | 0.19 | 21.38 | 40 coconut milk | ml | P 49/ 350 ml | 0.14 | 5.60 | 7.5 fish sauce | ml | P 280/245 ml | 1.14 | 8.57 | 6 sugar | g | P 41.50/kg | 0.04 | 0.25 | Number of Servings | 4.00 | Total Cost | 35.80 | Total cost per servings | 8.95 | Mark up Price | 22.37 | Selling Price/unit | 31.32 | Good for 3-5 servings | 160.00 |

GORENG PISANG | | | | | | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 21.15 vanila ice cream | ml | P 425/ 3 l | 141.67 | 21.15 | 4 all-purpose flour | g | P 49/ 300 g | 0.16 | 0.65 | 4 rice flour | g | P 49.75/300 g | 0.17 | 0.66 | 4 cornstarch | g | P 43.75/kg | 0.04 | 0.18 | 0.31 Salt | g | P 31.75/kg | 0.03 | 0.01 | 3 unsweetened coconut | g | P 19/ 50 g | 0.38 | 1.14 | .33 baking soda | g | P 18.50/ 150 g | 0.02 | 0.01 | 1 egg | pc | P 6/pc | 6.00 | 6.00 | Number of Servings | 7.00 | Total Cost | 29.80 | Total cost per servings | 4.26 | Mark up Price | 10.64 | Selling Price/unit | 14.90 | Good for 3-5 servings | 70.00 | | | | | | STICKY RICE BALLS IN COCONUT MILK SAUCE (KANOM BUW LOY) | | | | | | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 124 gms Sticky (Glutinous) Rice Flour | gms | P 49.75/300 g | 0.17 | 20.56 | 25 ml Coconut Milk | ml | P 49/ 350 ml | 0.14 | 3.50 | 0.63 Salt | g | P 31.75/500 g | 0.06 | 0.04 | 15 Sugar | g | P 41.40/kg | 0.04 | 0.62 | Number of Servings | 4.00 | Total Cost | 24.72 | Total cost per servings | 6.18 | Mark up Price | 10.82 | Selling Price/unit | 17.00 | Good for 3-5 servings | 85.00 |

THAI ICED TEA RECIPE | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 10 Black Tea bags | pc | P 130/ 25 box | 5.20 | 52.00 | 250 Sugar | g | P 41.50/kg | 0.04 | 10.38 | Number of Servings | 2.00 | Total Cost | 62.38 | Total cost per servings | 31.19 | Mark up Price | 77.97 | Selling Price/unit | 100.00 | | | | | | MANGO PASSION COCKTAIL | | | | | | Ingredients | UOM | Unit Cost | Portion Size | Unit Price | 350 ripe mangoes | g | P 60/ kg | 0.06 | 21.00 | 150 Vodka | ml | P 198/ liter | 0.20 | 30.00 | 3 sugar | g | P 41.40/kg | 0.04 | 0.12 | 250 campaign | bottle | P 880/750 ml | 1.17 | 293.33 | Number of Servings | 14.00 | Total Cost | 344.46 | Total cost per servings | 24.60 | Mark up Price | 61.51 | Selling Price/unit | 90.00 |