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This document contains standard menus and ingredient lists for two Indonesian dishes: Bumbu Kencur and Bumbu Tahu Gejrot. The first section lists the raw materials, quantities, and costs to make Bumbu Kencur using kencur, shallots, garlic, shrimp paste, and salt. The second section similarly details the ingredients and quantities needed to make Bumbu Tahu Gejrot using lime, red chili, fermented shrimp paste, salt, sweet soy sauce, and shallot oil. Both sections include subtotals for materials and overhead c

Author

Saf

Language

EN