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 3KG Fine egg noodles

 4 tablespoons oil
 5 Onion, finely chopped
 9 cloves Garlic, finely chopped
 6 Fresh red chili, seeded and sliced
 2 stalks Celery, finely sliced
 4 teaspoon Salt
 5 teaspoon Pepper
 6 tablespoons Light soy sauce
 Small wedge of cabbage, finely shredded



 4 Spring onions
 Thinly sliced cucumber
 Fried onion flakes

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1. Soak noodles in hot water, while bringing large saucepan of water to the
boil.
2. Drain noodles and drop into the boiling water, allow to return to the boil and
boil from 1-3 minutes, depending on the noodles.
3. Some are cooked in the shorter time, while others take a little longer.
4. As soon as they reach this stage, drain in colander and run cold water
through them until cool or they will continue to cook in their own heat. Drain
well.
 5. Heat oil in a wok or large deep frying pan and fry onion, garlic and chili until
onion is soft and starts to turn golden.
6. Add prawn and stir fry until cooked through.
7. Add celery, cabbage, salt and pepper and fry for a further minute or just
until tender.
8. Vegetables should retain their crispness.
9. Add noodles and keep turning the mixture so that every part of it gets
heated through.
10. Season with soy sauce to taste.
11. Pile into a serving dish and sprinkle onion flakes over the top.
12. Chop the spring onions, green leaves and all, and sprinkle over.
13. Arrange cucumber slices around edge of dish.
14. Serve hot.

 

 All the items cooked are vege except praws.
 For vegetarians the prawn is subsititued by vegetarian roasted chicken.
 Vegetarian roasted chicken undergo the same process with prawn to be served.



^

^

 









For Chicken

2 Large whole chicken (2kg)

6 ½ cm Ginger, bruished

6 cloves Garlic, crushed

6 tablespoon oil

3 teaspoon Light soy sauce

For Rice

1500 g Long grain rice (about 10 cups)

6 cloves Garlic, sliced

6 cm Ginger, sliced

3 tablespoon Vegetable oil

5 teaspoon Salt

5 teaspoon Sesame oil

For Chili Sauce

15 Fresh red chili, seeded

3 clove Garlic

5 cm Ginger

3 teaspoon Salt

5 teaspoon Sugar

3 teaspoon Lime juice

 

 Boil the water in a large pot big enough to hold the chicken.
 Add in ginger and garlic to the chicken in the pot.
 Carefully, put in the chicken into the boiling water.
 Do not cover the pot while it's boiling. This is to prevent the chicken from
hardening.
 Let it immerse for 2-3 minutes. Turn off the heat.
 Let the chicken cool in the covered pot for 20 minutes.
 Repeat the boiling process and cool for another 20 minutes.
 Test for doneness by piercing the flesh with a toothpick.
 When the chicken is cooked, take it out and place it in a colander.
 Run cool boiled water over the whole chicken including its cavity.
 This process prevents overcooking and firms up the meat.
 Brush it with a mixture of sesame oil.
 To the remainder of the stock, add in the cut pieces of chicken beck, legs and
wings. Re-boil stock for 10 minutes.
 Season stock with 2 cups of vegetables of your choice and simmer until cooked.
 Season lightly with salt , pepper and spring onion.
 Keep warm.


  

 Wash and drain rice well. Heat vegetable oil in a pot or rice cooker and fry garlic
and ginger until golden brown.
 Add drained rice and fry for 2-3 minutes.
 Add sesame oil and salt.
 Cook uncovered until all liquid is absorbed.
 Cover the pot tightly and reduce heat until the rice is cooked and fluffy.

!" 

 Mix all ingredients in an electric blender and grind finely.

 Add 2 tablespoon of oil into a pan and heat the grinded sauce for 2-3 minutes.
 Put into a sauce bowl.

 #

 Put some rice on a serving plate, garnish it with sliced cucumbers and sliced
tomatoes.
 Cut chicken into bite size and arrange them in a separate plate.
 Pour some light soy sauce.
 Best eaten with hot soup and chili sauce








 

 All the items cooked are vege except chicken.
 For vegetarians the chicken is subsititued by vegetarian roasted chicken.
 Vegetarian roasted chicken undergo the same process with chicken to be served
with rice and sauce.




 For breakfast Milo is provided with fried noodle.

 For lunch juice is provided with chicken rice.

 

 Apple is served with chicken rica for lunch.


 
 
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$


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& ' 
& '
RICE 41.99 42.99

10G41.99 = 2G8.40 RM 8.40 10G42.99 = 2G8.60 RM 8.60

CHICKEN 8.90 6.49

1G6.49 = 2G12.98 RM12.98 1G8.90 = 2G17.80 RM17.80

GINGER 3.89 4.99

1G3.89 = 0.2G0.78 RM 0.78 1G4.99 = 0.2G1 RM 1.00

JUICE 6.50 8.49

1G6.50 RM 6.50 1G8.49 RM 8.49

VEGETARIAN 6.79 7.99
ROASTED
CHICKEN

1G6.79 = 0.4G2.71 RM 2.71 1G7.99 = 0.4G1.60 RM 3.20

OIL 7.95 8.90

1G7.95 = RM 7.95 1G8.90 = RM 8.90

RED CHILI 9.29 9.59

1G9.29 = 0.4G3.72 RM 3.72 1G9.59 = 0.4G3.84 RM 3.84

SESAME OIL 5.99 6.20

1G5.99 = RM 5.99 1G6.20 RM 6.20

GARLIC 7.69(1KG) 7.99(1KG)

1G7.69 = 0.2G1.54 RM 1.54 1G7.99 = 0.2G1.60 RM 1.60

PRAWN RM14.90(1KG) RM15.90 (1KG)

1G14.90 = 0.5G7.45 RM 7.45 1G15.90 = 0.5G7.95 RM 7.95

MI RM1.59(1KG) RM 1.19

1G1.19 = 3G3.57 RM 3.57 1G1.59 = 3G4.77 RM 4.77

SAUCE RM 2.19 (1 BOTTLE) RM 2.49 (1 BOTTLE)

1G2.19 RM 2.19 1G2.49 RM 2.49

ONION RM 0.89 (1KG) RM 6.99 (5KG)

1G0.89 = RM 0.89 5G6.99 = 1G1.39 RM 1.39

CABBAGE RM 1.59 (1KG) RM 1.75 (1KG)

1G1.59 = RM 1.59 1G1.75 = RM 1.75

APPLE RM 5.99 ( 8 PIECES) RM 6.69 (8 PIECES)

8G5.99 = 20G14.97 RM 14.97 8G6.69 = 20G16.72 RM 16.72

MILO RM 13.99 (1PKT) RM 13.99 (1PKT)

CREAMER RM 3.79 (1TIN) RM 3.90 (1TIN)

TOTAL RM 99.01 RM 105.47

THE BEST CHOICE.

We had gathered many information about prices of foods from two different
markets. We had choose ECONSAVE because it has more advantageous then
disadvantageous. We have budget RM100 for both breakfast and lunch and should be
RM 5 for per person. After consider, I found that take ECONSAVE is most suitable to
buy appropriate thing for this preparation. Based on the information gathered,
ECONSAVE has the lowest price than GIANT. Besides that ECONSAVE also having all
the things we need. In conclusion, choosing ECONSAVE will give us more
advantageous and it save too. ECONSAVE was our choice.