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Black & Orange Modern Foods Cafe Menu

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Published by haniamirah2000, 2022-01-11 13:28:29

ARABIC DELIGHT

Black & Orange Modern Foods Cafe Menu

Arabic
Delight

HANI AMIRAH BT MOHD AMRUL
AB200048

CAFE ARABIC
MENU DELIGHT

MAIN COURSE


RM 15.90

NASI KHABSAH
for 1-2 people

CHICKEN SHAWARMA RM 7.90

DRINKS

SAHLAB RM 2.90

MINT LEMONADE RM 5.90

XXX. ARAB DELIGHT. XXX ARAB DELIGHT XXX.ARAB DELIGHT.XXX

CHICKEN SHAWARMA

CHICKEN YOGURT SAUCE

INGREDIENTS: INGREDIENTS:
1/2 c.Greek yogurt
1/2 c. extra-virgin olive oil Juice of 1/2 lemon
Juice of 1 lemon 1 tbsp. extra-virgin olive oil
3 cloves garlic, minced 2 cloves garlic, smashed and minced
2 tsp. kosher salt Kosher salt
1 tsp. ground cumin Pinch of crushed red pepper flakes
1 tsp. ground coriander
1/2 tsp. freshly ground black pepper FOR SERVING
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon INGREDIENTS:
1/4 tsp. cayenne pepper Pitas, warmed
2 lb. boneless skinless chicken thighs Chopped romaine
Cooking spray Cherry tomatoes, halved
1 large onion, thinly sliced Cucumber, thinly sliced

PREPARATION METHOD:

1.Make chicken: In a large bowl, whisk together oil, lemon juice, garlic, and seasonings.
Add chicken and toss to coat. Cover and refrigerate for at least 2 hours and up to
overnight.
2.Preheat oven to 425° and grease a large baking sheet with cooking spray. Add onion to
marinade and toss to coat. Remove chicken and onion from marinade and place on
prepared baking sheet. Bake until chicken is golden and cooked through, 30 minutes. Let
chicken rest on cutting board for 5 minutes, then thinly slice.
3.Meanwhile, make yogurt sauce: In a small bowl, whisk together yogurt, lemon juice, oil,
and garlic. Season with salt and a pinch of red pepper flakes. To serve as a pita, top
warmed pitas with chicken, onion, romaine, tomatoes, cucumber, and yogurt sauce.

NASI KABSAH
NASI KABSAH
REMPAH KABSAH
INGREDIENTS: little bit salt
INGREDIENTS:
saffron or yellow and
1 tablespoon cloves 3 cups basmathi rice, orange dyes
1 tablespoon cardamom wash and soak for 20 1/2 cup sliced ​
1 tablespoon black pepper minutes
1 tablespoon sweet iintan coriander leaves
1 tablespoon white cumin 4 1/2 cups of boiled
2 tablespoons coriander seeds water that has been set garnish with cashews,
chili powder and turmeric powder almonds and fried
aside
raisins

PREPARATION METHOD:

PREPARATION METHOD: 1. toskan rice and put in a rice cooker with
chicken broth.
1.Stir in all ingredients except chili powder
and turmeric powder until light 2. add a little salt and mix well. wait until the
rice is cooked
2.Put in a dry blender and grind until it
becomes a powder 3. prick the rice with a chopstick in several
places and drip the dye in the rice
3.Then, mix with 1 tablespoon of chili
powder and 1 tablespoon of turmeric 4. cover the pot for a while, then sprinkle with
powder sliced ​coriander leaves.

4.Store in a bottle for use in kabsah rice 5. loosen the rice using a chopstick so that the
recipes rice does not break.

REBUSAN AYAM 6. serve on a plate with a sprinkle of coriander
leaves, cashews, almonds and raisins.
INGREDIENTS:
BAHAN SUP AYAM
1 chicken, cut into 6 and 3 tablespoons kabsah spices
INGREDIENTS:
wash clean. 1 tablespoon ginger and garlic
leftover chicken broth
8 cups of water paste (1 inch ginger ground 1 seed potato cut
1/2 carrot, chopped
1 tablespoon beef oil with 5 cloves of garlic) a little bit of salt

1 tablespoon cooking oil 1/2 tablespoon chicken starch PREPARATION METHOD:

1 teaspoon cloves powder

2 teaspoons black pepper 1/2 tablespoon salt

seeds 1/2 cup shallots, diced

1 teaspoon cardamom 1/2 cup fresh tomatoes, diced

2 bay leaves 1/4 cup green chillies, cut

round

PREPARATION METHOD: 1.put the boiling water in the pot along
with the potatoes and carrots.
1.heat the beef oil and cooking oil 2.season with a pinch of salt and cook
2.add cloves, cardamom, bay leaves and black until the tubers are tender

pepper.
3.saute for a while until fragrant and add the onions

and green chillies.
4.when the onions are wilted, add the tomatoes,

then stir well
5.add chicken, garlic ginger paste, chicken stock

powder and kabsah spices
6.cover the pan and leave for a while. mix the

chicken until smooth.
7.add water to cover the chicken and bring to a boil.
8.turn off the heat and lift the chicken then toskan.

set aside to make grilled chicken
9.strain the boiling water and set aside 4 1/2 cups to

cook the rice.
10.the rest of the boiled water to make soup

BAHAN AYAM KABSAH SALAD ARAB
PANGGANG
INGREDIENTS:
INGREDIENTS:
1/2 cup diced tomatoes
boiled chicken 1/2 cup diced red onion
1 tablespoon olive oil 1 cup diced cucumber
1 large milk empah kabsah a little squeeze of lime or lemon
a little bit of salt juice
1 teaspoon olive oil
PREPARATION METHOD: a little bit of salt

1.mix well and braise the chicken with the PREPARATION METHOD:
above ingredients
mix everything until smooth.
2.roast the chicken in the oven

SOS SALATA

INGREDIENTS:

2 tomato seeds
1 large onion
2 batag green chili
1 tablespoon lime juice
1 cup sliced ​coriander leaves
salt and sugar to taste

PREPARATION METHOD:

put in a blender and grind briefly only so that it
is not too fine

SAHLAB

INGREDIENTS:

Maizena flour 2-3 tbsp
Air 100 ml
Milk 400 ml
Vanilla 1 tsp
Sugar to taste
Cinnamon to taste
Grate coconut to taste

INSTRUCTIONS

1.Mix maizena flour and water, stir until
smooth

2.Add vanilla and sugar
3.Heat the milk over medium heat for 2

minutes, do not forget to stir until
thickened.
4.After thickening, lift, then pour into a
serving glass
5.Sprinkle with cinnamon and coconut on top.
6.Sahlab drinks are ready to be served

MINT LEMONADE

INGREDIENTS:

Lemon
sugar
fresh mint
crushed ice

INSTRUCTIONS

1.Add all the crushed ice, water, 2 cut lemons,
juice of 1 lemon, fresh mint, and sugar to the
pitcher of a high-quality blender.

2.Cover and push blend or liquefy (high-speed
function), until you achieve the desired
drink consistency. Taste and add more sugar
or mint leaves, if you like. Blend again

3.Pour the lemonade into a serving pitcher
through a mesh strainer. Add fresh mint
leaves to the pitcher. Cover and refrigerate
until you are ready to serve.

4.If you like, strain the lemonade again as you
pour into serving glasses. Enjoy cold!

COST
CALCULATION

SAHLAB RM 0.20 NASI KABSAH RM 2.00
RM 0.30 RM 0.10
Maizena flour 2-3 tbsp RM 1.00 3 cups basmathi rice RM 0.10
Air 100 ml RM 0.10 little bit salt RM 0.10
Milk 400 ml RM 0.10 RM 0.10
Vanilla 1 tsp RM0.10 saffron or yellow and orange dyes RM 0.10
Sugar to taste RM 0.10 RM 0.20
Cinnamon to taste RM. 1.90 1/2 cup sliced ​coriander leaves RM 0.10
Grate coconut to taste RM 0.10
TOTAL = cashews, almonds and fried raisins RM 0.10
8 cups of water RM 0.20
MINT LEMONADE 1 tablespoon beef oil RM 0.20
1 tablespoon cooking oil RM 1.00
Lemon RM 0.50 1 teaspoon cloves RM 0.90
sugar RM 0.30 2 teaspoons black pepper seeds RM 0.10
fresh mint RM 1.00 1 teaspoon cardamom RM 0.10
crushed ice RM 0.20 2 bay leaves RM 0.20
TOTAL = RM 1.90 3 tablespoons kabsah spices RM 0.10
1 tablespoon ginger and garlic paste RM 0.10
CHICKEN SHAWARMA 1/2 tablespoon chicken starch powder RM 0.20
1/2 tablespoon salt RM 0.20
1/2 c. extra-virgin olive oil RM 0.20 1/2 cup shallots, RM 0.10
1/2 cup fresh tomatoes, RM 6.90
Juice of 1 lemon RM 0.30 1/4 cup green chillies RM 0.10
1 seed potato RM 1.00
3 cloves garlic, minced RM 0.20 1/2 carrot RM 0.10
2 tsp. kosher salt RM 0.10 a little bit of salt RM 0.10
1 tsp. ground cumin RM 0.10 1 chicken RM 0.10
1 tsp. ground coriander RM 0.10 1 tablespoon olive oil RM 0.10
1/2 tsp. freshly ground black pepper RM 0.10 1 large milk empah kabsah RM 0.20
RM 0.10 a little bit of salt RM 0.10
1/2 cup diced tomatoes RM 0.10
1/2 tsp. ground turmeric RM 0.10 1/2 cup diced red onion RM 0.20
1 cup diced cucumber RM 0.10
1/4 tsp. ground cinnamon RM 0.10 a little squeeze of lime or lemon juice RM 0.10
1 teaspoon olive oil RM 0.10
1/4 tsp. cayenne pepper RM 0.10 a little bit of salt RM 0.10
2 tomato seeds RM 0.10
2 lb. boneless skinless chicken thighs RM 2.00 1 large onion RM 15.90
2 cup green chili
1 tablespoon lime juice
1 cup sliced c​ oriander leaves
salt and sugar to taste
TOTAL FOR 3-4 PEOPLE

Cooking spray RM 0.10

1 large onion, thinly sliced RM 0.10

1/2 c.Greek yogurt RM 0.50
Juice of 1/2 lemon RM 0.30
1 tbsp. extra-virgin olive oil RM 0.10
2 cloves garlic, smashed and minced RM 0.20
Kosher salt RM O.10
Pinch of crushed red pepper flakes RM 0.10
TOTAL = RM 5.00


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