Bahan-bahan
Crispy Chicken Whole Leg with Penang Laksa Sauce
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RM210.22
Protein Marination
Chicken Legs
/g
2000.0 g
0%
Sea Salt
/g
20.0 g
0%
Corn Oil
/g
50.0 g
0%
Sawarak Blackpepper
/g
5.0 g
0%
Laksa Paste
Red Onion paste
/g
100.0 g
0%
Garlic (blend into paste)
/g
50.0 g
0%
Red chili (blend into paste)
/g
10.0 g
0%
Lemongrass (blend into paste)
/g
50.0 g
0%
Young ginger (blend into paste)
/g
100.0 g
0%
Dried shrimp (soaked & blend into paste)
/g
100.0 g
0%
Belacan shrimp paste (toasted)
/g
20.0 g
0%
Turmeric (blend into paste)
/g
10.0 g
0%
Cooking Oil
/ltr (liter)
500.0 ml
0%
Gula Halus
/g
50.0 g
0%
Penang Laksa Sauce
Penang Laksa Sauce (prepared)
/g
250.0 g
0%
Sos cili
/g
100.0 g
0%
Lady's Choice Mayonis Sebenar 3L
/g
500.0 g
0%
Pickled Vegetables
Timun Jepun
/kg
100.0 g
0%
Bawang Merah (dihiris)
/g
50.0 g
0%
Cili Merah, dihiris julienne
/g
10.0 g
0%
Gula Halus
/g
10.0 g
0%
Sea Salt
/g
3.0 g
0%
Knorr Serbuk Limau Nipis 400G
/g
5.0 g
0%
Salad
Ice Plant
/g
200.0 g
0%
Bawang Merah, dihiris nipis
/g
50.0 g
0%
Lebanese Cucumber (cut into thin)
/g
100.0 g
0%
Tomato Ceri, dipotong separuh
/g
100.0 g
0%
Garam halus
/g
50.0 g
0%
Daun Pudina
/kg
10.0 g
0%
/
Protein Marination
-
Chicken Legs 2000.0 g
-
Sea Salt 20.0 g
-
Corn Oil 50.0 g
-
Sawarak Blackpepper 5.0 g
Laksa Paste
-
Red Onion paste 100.0 g
-
Garlic (blend into paste) 50.0 g
-
Red chili (blend into paste) 10.0 g
-
Lemongrass (blend into paste) 50.0 g
-
Young ginger (blend into paste) 100.0 g
-
Dried shrimp (soaked & blend into paste) 100.0 g
-
Belacan shrimp paste (toasted) 20.0 g
-
Turmeric (blend into paste) 10.0 g
-
Cooking Oil 500.0 ml
-
Gula Halus 50.0 g
Penang Laksa Sauce
-
Penang Laksa Sauce (prepared) 250.0 g
-
Sos cili 100.0 g
Pickled Vegetables
-
Timun Jepun 100.0 g
-
Bawang Merah (dihiris) 50.0 g
-
Cili Merah, dihiris julienne 10.0 g
-
Gula Halus 10.0 g
-
Sea Salt 3.0 g
Salad
-
Ice Plant 200.0 g
-
Bawang Merah, dihiris nipis 50.0 g
-
Lebanese Cucumber (cut into thin) 100.0 g
-
Tomato Ceri, dipotong separuh 100.0 g
-
Garam halus 50.0 g
-
Daun Pudina 10.0 g
