Business Plan
ASEAN Restaurant
MA0N0201 Elise
MA0N0232 Huyen
Enterprise Mission:
 To transmit the South East Asia culture through food in the world, especially Taiwan.
 To bring some local food back to Asian who are working and living in Taiwan.
Enterprise Objectives:
 Help all people taste Asian local food from three representative countries such as
Vietnam, Thailand and Indonesia
 Help all people learn how to cook Asian local food
 Sell Asian local food and also products made in all countries of South East Asia
Product line:
 Asian food
 Vietnamese food
 Thai food
 Indonesia food
 Products were made by countries of South East Asia
 Ingredients
 Noodles, cookies, drinks
 Tourism magazines, books
 Asian souvenirs
 Cooking courses
Enterprise Structure:
 One restaurant
 One central kitchen: cooking, inventory warehouse
 One small kitchen: teaching cooking course
 One retail store
 One staff office
Sales channels:
 Restaurant
 Retail store
 Cooperative sales: group order (event, lunch box order)
 Online website
Organization structure:
 CEO (the owner of the restaurant)
 One restaurant manager
 Three Cooks (cooking and teaching)
 Clerks
 One retail store manager
 One salesperson
 The administrative chef officer
 One merchandise: in charge of purchasing materials, managing the source for
restaurant and store
 One accountant
 One marketer
 One human resource clerk
Supply chain
 All products are imported from countries of South East Asia, however some
ingredients can be substituted for real flavor of local food will be sought in Taiwan.
 All products will be managed, stored, distributed, and controlled by the enterprise.
Table of Contents
1.0 Executive Summary
2.0 Company Description
2.1 Mission Statement
2.2 Objectives
2.3 Products and Services
3.0 Industry Analysis
3.1 Industry Size and Growth Rate
3.2 Industry Trends
4.0 Market Analysis
4.1 Market Segmentation and Target Market Selection
4.2 Competition
5.0 Company Structure
6.0 Operations Plan
6.1 Business Location
6.2 Facilities and Equipments
6.3 Supply Chain
7.0 Challenges and Risks
8.0 Financial Assumption
8.1 Important Assumption
8.2 Projected Profit and Loss
8.3 Projected Cash Flow
8.4 Projected Balance Sheet
8.5 Business Ratios
Appendix
Reference
Executive Summary
This business plan realized the opportunities to catch up the popular trend in Taiwan
immersing many foreign civilizations. Taiwanese absolutely enjoy the worldwide culture
in order to integrate with all friends from eastern to western. As we know nowadays
China and India are two biggest representatives for developing countries in Asia, but one
of the other giants is the Asian with 10 countries possessing many special cultural
features, which is reflected through the local cuisine appealing to foreigners. Our team
dedicatedly works to bring Taiwanese – the most friend people in the world one unique
gift as the Asian culture having not known here. And finally we come up with an idea on
the ASEAN Restaurant in Taiwan, and the first place occurring to our mind is Tainan.
Tainan is a city in Southern Taiwan. It is the most antique city of Taiwan with the
impressive economy growth, and also the convenient transportation, especially the
number of foreigners study and live in Tainan is increasing.
The goal of the ASEAN Restaurant is to serve quality and exotic food in Tainan,
have outstanding customer service, run and maintain a cost efficient base without
sacrificing the quality. The ASEAN Restaurant serves high quality food and beverage in
an inviting and friendly atmosphere at reasonable prices. The ASEAN Restaurant is
expanding its exposure through effective marketing as well as introducing the area to
market segments that have not yet discovered the restaurant.
Company Description
2.1 Mission Statement
The ASEAN Restaurant is a private-owned restaurant that serves food that mixed
with Thai, Vietnamese, and Indonesian style, and offers a cozy atmosphere with friendly
and sincere staff.
The ASEAN Restaurant offers the full service including the affordable, high Asian
cuisine quality and the imported ingredients from South East Asia. The goal is also to
provide some cooking courses taught by the experienced cooks. All of which will can
transmit the South East Asia culture in the world, especially in Taiwan and bring some
local food back to Asian working and living in Taiwan.
2.2 Objectives
 Provide the best Asian local food from three representative countries such as Vietnam,
Thailand and Indonesia with the reasonable price and high quality.
 Cooperate with some suppliers in some countries in Asian area to import ingredients.
 Create the restaurant complex with three different parts and all of which would be
operated systemically with the mutual connection.
 Expand the restaurant chain throughout Taiwan, especially Taipei, Kaohsiung,
Taichung, Tainan.
 Create an atmosphere where people can understand and discuss the Asian culture.
2.3 Products and Services
The ASEAN Restaurant menu offers the local food from three countries such as
Vietnam, Thailand and Indonesia. The reason we choose these countries' cuisine to
become the typical local food for Asian is that they have special features for our region.
Firstly, Lao and Cambodia and Thailand have the similar cultural features. And also in
Indonesia, Malaysia, Singapore there are the most Muslim population and Hinduism
people. The last, Vietnam with their special food however some cuisine still are similar to
Chinese food.
In our menu we will provide more Vietnamese and Thai food than Indonesian food
because Taiwanese still have the similar taste to Vietnam and Thai food. We will work
with the fresh ingredients such as seafood, pork, beef, and many kinds of vegetables,
which probably are bought in Taiwanese suppliers; however some special ingredients,
flavor or additives will be imported from these countries.
The menu offers several special desserts or beverage from the Asian region. In an
effort to appeal today’s increasing number of consumers who insist on consistently high
quality and the hygiene standards, good tasting and typical Asian food so we always
develop the menu on an going basis. And the menu will be written in Chinese and English,
as well as local languages of three countries. All kinds of local food herein are searched
on the website representing the local food in each country, and also are referred by the
local people.
 Vietnamese food
1.
Pho (Vietnamese beef/pork/chicken noodle soup)
2.
Fired spring roll (Cha gio chien)
3.
Fresh spring roll (Banh trang cuon)
4.
Grilled pork chop with broken rice (Com tam suon nuong)
5.
Grilled pork with rice vermicelli noodle salad (Bun thit nuong)
 Vietnamese dessert
1.
Baked banana pudding (Banh chuoi nuong)
2.
Mun bean pudding (Che hoa cau)
3.
Snowball cake (Banh bao chi)
 Thai food
1.
Tom yun Goong (Thai prawn soup)
2.
Pad Thai
3.
Curry coconut chicken
 Thai dessert
1.
Thai mix dessert
2.
Tob Tim Gob (Red ruby)
3.
Khanmon Chan (Multiple layered sweet)
 Indonesian food
1.
Basko
2.
Nasi uduk
3.
Ayam goreng
 Indonesian dessert
1.
Bulur Pulut Hitam (Black rice dessert)
2.
Getuk Lindri (Coconut sweet potato cake)
3.
Kue Mangkok (Cup cake)
 Cooking course
1.
The main objective of cooking courses is that we not only transmit the Asian culture
through food to the people try to understand the specialty of this abundant
civilization region but share the cooking passion and knowledge to the cooking
lovers as well.
2.
Our restaurant will offer several cooking courses about the local food of South East
Asia. All the recipes will be written down by the cooks of our restaurant.
3.
We will classify three classes including Vietnamese cooking course, Thai cooking
course, and Indonesian cooking course.
4.
Cuisine list for the courses includes not only the food in the menu of our restaurant
but also the featured food recipes to meet needs of customers.
5.
The students will be instructed directly by the cooks of our restaurant.
6.
To guarantee the class quality, we will set up one class size with 5-6 students. All
students will pay attention to how the cooking is taught and also the cooks can
instruct dedicatedly whether the students want to know more about local ingredients
or get lost.
Industry Analysis
3.1 Industry Size and Growth Rate
According to the Department of Statistics, Ministry of Economic Affairs, R.O.C. that
the food and beverage industry got 3,218 billion NTD of total revenue in 2009. In
between, 2,100 billion NTD was in restaurant industry and accounted for 81% in the
whole food and beverage industry. The number of store in the industry is keep rising over
the years. In 2009, there were 72,050 restaurants out of 98,932 of total food and beverage
stores. The growth rate in 2009 was 4% higher and the number of store was also 4,224
more than previous year. The average salary of restaurant for the employees was 24,071
NTD which is lower than 33,093 NTD at other business in food and beverage sector.
In 2010, 66.85% of food stores were distributed in Northern part of Taiwan and only
17.28% of stores in Southern Taiwan. The total revenue was 3,721 billion NTD in 2011
which is 7.94% higher than 2010. Restaurant industry reached the highest growth rate by
8.60%. The total number of food stores in 2010 was 102,129. The food and beverage
industry has a lower limit for entering the market. From the statistic showed in Financial
Data Center, Ministry of Finance, R.O.C., about 75% of stores had 50 million NTD to
500 million NTD revenue and 0.05% stores had around 2 billion NTD in revenue.
3.2 Industry Trends
The popularity of eating out in Taiwan is continuous growing. Healthy food, good
taste and diversification are important elements for people to choose restaurants. Inflation
is the uncertain factor in the future growth of consumer food service in Taiwan. High
prices in materials, gasoline and utilities erode consumer spending power and will
influence the future performance of consumer food service. To overcome the negative
impacts from expected inflation, players will have to reposition their marketing strategies
in pricing and product value.
Market Analysis
4.1 Market Segmentation and Target Market Selection
ASEAN Restaurant focuses on local residents and anyone passing by who wants to
enjoy a good meal in bright, clean, and comfortable surroundings. ASEAN Restaurant's
market segmentation scheme is fairly straightforward on the target market, the residents
and tourists in Tainan City. There are universities around Tainan, Train Station and also
have many foreign students who miss their home country's delicacy and travelers who
would like to try something new.
4.2 Competition
Competition in the restaurant industry is very highly competitive and there are also
many well-established competitors with substantially greater financial and other
resources than we have. Because we operate in the exotic dinning restaurant segment of
the restaurant industry, we have to consider two kinds of competitors in this industry
comprising of dinning restaurant with Taiwanese food, and exotic restaurant such as India
restaurant, Vietnamese restaurant, Indonesian Restaurant, etc. In addition to current
competitors, one or more new major competitors with substantially greater financial,
marketing and operating resources could enter the market any time and compete against
us. Also in virtually every major metropolitan area in which we operate or expect to enter,
local regional competitors already exist. They may make it more difficult to obtain real
estate and advertising space and attract, retain guest and personnel.
They are competitors against our restaurant in Tainan city:
1.
Heidelberg-Authentic Austrian and German Food
2.
Indian restaurant
3.
Jennifer Salsa Bar & Restaurant
4.
May Thai Restaurant
5.
Mexican Restaurant
6.
Mini’s Japanese Kitchen
7.
Hsiao Nan Vietnamese Restaurant
8.
The Big Happiness
9.
Siripon
10. Papaya Thai
11. 500 Miles Greek Restaurant
Company Structure
Executive
Chef
Restaurant
Manager
In-FrontHouse
Store
Manager
General
Manager
Cooking/Course
Manager
Salesperson
Cook /
Teacher
Accounant
Marketing
Administration
Office Chief
Human
Resource
Merchent
IT
 CEO (the owner of the restaurant)
 One restaurant manager

One executive chef and three cooks in charge of cooking and teaching

One in-front-house manager

Waiters and waitress, receptionist (cashier), washers (includes 6 waiters and
waitresses, 1 receptionist, two washers)
 One retail store manager

One salesperson
 One cooking course manager
 One administration chief officer

One merchandise

One accountant

One marketing clerk

One human resource

One IT
 General Manager
The general manager is responsible for the day-to day-decision-making of the restaurant.
They are responsible for scheduling and payroll paperwork as well as sales accounting
and money counting. The general manager does most of the restaurant's hiring and firing.
The general manager must also stay in regular contact with ownership to both relay
information and request guidance. General Managers often work the most hours in the
restaurant because they are key holders that work from open to close.
 Executive Chef
An executive chef is the manager of the entire kitchen. They are responsible for the
products coming into the kitchen from vendors and suppliers. Executive chefs report
directly to the general manager about inventory and ordering. The executive chef is also
responsible for all the meals that leave the kitchen. Executive chefs are usually consulted
in the interview process for all kitchen help. They take responsibility for all the decisions
made in the kitchen regarding everything from quality control to nightly specials.
 Front of the House
The front of the house manager is an important tier in the restaurant chain of command.
The term "front of the house" refers to not only the dining area but all parts of the restaurant
excluding the kitchen. The job of the front of the house manager is to assist the general
manager and the executive chef in customer relations and managing front of the house
employees. They are charged with choosing and monitoring the performance of shift
leaders. They are also responsible for the appearance of the staff and the restaurant.
 Store Manager
We will open one retail store in our restaurant complex to sell several local items
imported from Asian region. Store manager take responsibility to manage all the items
bought and sold, and then report to the general manager about the sales and purchase
amount every month. And the store manager will cooperate with the marketer to promote
sales, also with merchandise to check or suggest the purchase amount or search for other
local items to diversify many kinds of products.
 Cooking course manager
Cooking course manager will take over to make the course schedule, collect and edit the
recipes from cooks, manage all equipments in the class kitchen, and cooperate with
marketer to promote cooking courses and also with merchandise to suggest all materials
used for the all classes.
 Administration Chief Office
Administration Chief Office will manage generally marketing, human resources,
accounting and merchandise, and then report to the general manger. Otherwise, he/she
can help general manager solve the administrative problems in our restaurant complex.
Operations Plan
6.1 Business Location
The option for location is close to the Tainan Park. This location will be important
because the National Cheng Kung University is just nearby, as is the Tainan Train Station.
Students and tourists will have a new dining spot which is much needed. If the ASEAN
Restaurant can locate close to the Tainan Train Station, the big amount of crowds will be
a key to success. The desirable location will have plenty of parking space, also high
traffic and high visibility. As the ASEAN Restaurant gains community recognition in the
Tainan area, we will expand to one or both of the neighboring shopping malls. Once the
market is developed expansion to other cities is anticipated.
6.2 Facilities and Equipments
 Restaurant
 Dining and cash register area

Necessary furniture and supplies
 Central kitchen

Commercial refrigerator

Walk-in cooler

Knife magnet

Fire extinguisher

Char broilers

Ranges

Food preparation supplies (slicer, cutter, chopper)

Meat grinders

Proofing and holding cabinets

Kitchen supplies (brushes, can openers, chef’s hats, coats, shirts, cutting
boards, dishers & ice cream scoops, food safety items, forks, skimmer
square, bowl basket, grease filters, kitchen floor mats, kitchen gloves, metal
ladles(va), measuring cups & spoons, peelers, bowls, mixing paddles, oven
mitts, digital scale, spoon, steam table pans & covers, strainer & rollers,
buckets, tongs, whips (danh trung)

Cooking supplies

Glassware
 Warehouse: storing the all dry raw materials, ingredients for cooking and some
items for selling
 One small kitchen: cooking course
 Staff office

Necessary furniture, office supplies
 Retailing area: selling imported ingredients, spices, souvenirs, cookies
 Group order system: lunchbox order, event catering service
 Online website

Online/phone reservation
6.3 Supply Chain
Manufactuers
/ Growers
Distributors
in ASEAN
Retail store /
Restaurant
Distributors
in Taiwan
Manufactures
Customers
Food service supply chain will provide raw materials to produce all goods for food
service customers. The relationship among supply chain is the key to the efficient
movement of product.
Supply chain plays a role as a network of internal and external functions and
processors that involved in procuring, moving and transforming the basic raw materials
into one product. In the restaurant industry, the products from farmers, manufacturers
transferred to the distributors dispersing all to the restaurants, which are set up one supply
chain for restaurant industry with the information flow among all members of distribution
networks.
Our restaurant also established our supply chain network based on the basic process
in order to deliver all raw materials, ingredients to our restaurant to make good cuisine
and then sell to customers. Firstly, we choose the distributors in Taiwan with raw
materials such as meat, beef, pork, or seafood. We will consider and classify about any
ingredients we can find in Taiwan. Besides, our merchandise will purchase specialty
items from local beverage, local ingredients distributors in Asian region. Since these local
Asian items are imported, we have to consider all transportation cost or their
maintenance.
Our restaurant always set up the good relationship with a distributor based on three
factors: price, service, and quality. Which of all is pricing is dealt with the number of
orders, the frequency of orders, delivering distance or ease between the warehouse and
restaurant. And also we can negotiate the service from the distributors through the order
size, the order-entry mechanism. The quality of products is our priority so we all notice
all item condition to measure the quality of products delivered to our restaurant.
The merchandise will operate the volume, frequency and speed of items prepared for
all demands of the restaurant and then makes arrangements. They also negotiate the type
of the contract in order to gain access to the invoice cost of manufacturers’ products.
Challenges and Risks
Restaurant industry is one of the most fiercely competitive industries in Taiwan
because eating out is very much a part of the food culture in Taiwan. Doing business in
this industry always take challenges and chances.
The first challenge is that until now there are approximately 78,822 restaurants in
Taiwan, which of them are the western restaurants, Japanese restaurants and others.
Taiwanese people would like to enjoy the kind of food that they are familiar with.
Secondly, the Asian culture has not been well-known among Taiwanese so the Asian
food still is strange for them, however some Taiwan have tried few Vietnamese cuisine,
for example Pho. And also almost the ingredients of the local food are imported from the
South East Asian countries so our business maybe has some difficulties on transporting.
According to the statistic data, Taiwan imports more food from western countries than
Asian countries so the competition of ASEAN Restaurant in available ingredients for
producing food western restaurant is weaker than that of western restaurants or local
restaurants.
Our restaurant also takes risk in rentals because the rent rate is more and more
expensive and the good position is now occupied by the other restaurants. For example, at
Tainan station the good place for opening the restaurant complex is very hard to find.
Financial Assumption
1.
Growth will be moderate, cash flows steady
2.
Sales increase at steady rate of 4% per year
3.
Cost will increase at a rate of 1% to 2% per year
4.
The restaurant will invest residual profits into financial markets and not restaurant
expansion ( unless absolutely necessary)
5.
General maintenance and repairs will be kept up to maintain a solid operation
8.1 Important Assumption
The financial plan depends on important assumptions, most of which are shown in the
following table as annual figures. The key underlying assumptions are:
 We assume the equipment is in good working order
 We assume this will happen in the next three to six months
 We assume a slow-growth economy, without major recession
 We assume access to loans and financing are sufficient to maintain and fulfill our
financial plan
 We assume the landlord will have no problem allowing is to take over the current
lease
General Assumptions
Year 1
Year 2
Year 3
Current Interest Rate
2%
2%
2%
Long-term Interest Rate
2.5%
2.5%
2.5%
Tax rate
20%
20%
20%
Other
0
0
0
8.2 Projected Profit and Loss
The most important assumption in the projected profit and loss statement is the gross
margin. Maybe in the first period 2 years our restaurant will not get much profit as we
expect, but we can get the customer base and the popularity as well as reputation. The
growth will increase steadily towards the third and fourth year of business.
Year 1
Sales
Direct Cost of Sales
Other Cost of Sales
Total Cost of Sales
Gross Margin
Gross Margin %
Expense
Payroll
Sales and Marketing
Promotions
Depreciation
Insurance
Paper cost
Coupons
Trash Disposal
Uniforms
Telephone
Maintenance & Repairs
Outside services
Cleaning &
Dish-washing
Menus& Guest Checks
Linen & Laundry
Music
Advertising
Taxes
Bank Charges
Payroll taxes
Year 2
Year 3
Office expense
Total Operating
Expense
Profit Before Interest and
Tax
EBITDA
Interest Expense
Taxes Incurred
Net Profit
Net Profit/Sales
8.3 Projected Cash Flow
The cash flow depends on assumptions for inventory turnover, payment days, and
accounts receivable management. Our projected same-day collection is critical, and is
reasonable and customary in the restaurant industry. We do not expect to need significant
additional support even when we reach the less profitable months, as they are expected.
The first six months of openings has shown huge sales volumes. We expect this volume,
however our projections do not reflect this high volume. We have many expectations
about the sales. And we hopefully would make a loan to invest into our business.
Otherwise, we would call for the capital from our relatives or friends, investors interested
in our plan.
Year 1
Cash Received
Cash from operations
Cash sales
Subtotal Cash from
Operations
Additional Cash
Received
Sales Tax, VAT
Year 2
Year 3
Received
Current Borrowing
Other liabilities
Long-term Liabilities
New investment
Received
Subtotal Cash
Received
Expenditures
Expenditures from
operations
Cash spending
Bill payments
Subtotal Spent on
Operations
Additional Cash
Spent
Sales Tax, VAT paid
out
Liabilities
Repayment
Purchase Other
Current Assets
Subtotal Cash
Spent
Net Cash flow
Cash balance
8.4 Projected Balance Sheet
The projected Balance Sheet is quite solid. We do not anticipate difficulty meeting our
dept obligations providing that we achieve our specific goals.
Year 1
Year 2
Year 3
Assets
Current Assets
Cash
Inventory
Other current Assets
Total current Assets
Long-term Assets
Accumulated
Depreciation
Total Long-Term
Assets
Total Assets
Liabilities and
Capital
Current Liabilities
Accounts Payable
Current Borrowing
Other Current
Liabilities
Subtotal Current
Liabilities
Total Liabilities
Total Liabilities
and Capital
8.5 Business Ratios
We expect our net profit margin, and gross margin to increase steadily over the two
years. And also our business is run well with the impressive ratios such as return on assets,
return on equity, inventory turnover.
Basically we estimated our capital at the first stage including the below cost:
1. Rental: 20,000NT/per month * 12 months = 2,400,000NT
2. The fixed cost: 2,000,000NT
3. The ingredients cost: 1,000,000NT
4. The labor cost:

30,000NT/per manager per month * 4 managers = 120,000 NT

500,000NT/per cook per month * 3 cooks = 150,000NT

20,000NT/per clerk * 6 clerks = 120,000NT

15,000NT/per waiter * 9 waiters = 135,000NT
To conclude, our venture need at least the capital amount about 5,925,000NT to pay
for the fixed cost and the rentals, and also the first month salary for the staff in case we
can not sell.
Appendix
Recipe 1
Tom Yam Goong (a very popular Thai soup with prawns)
If you thought that all soups are mild and easy dishes to be casually sipped before a meal,
think again. Tom Yum Goong is the name given to a very popular Thai soup that is hot,
spicy and sour. Goong is the Thai word for prawns and Tom Yam Koong or Tom Yum
Goong (mean the same thing) have prawns as a main ingredient. The tom yam goong
recipe on this page explains in detail the procedure to be followed to make this popular
Thai soup dish. Go through the ingredients used to make the Tom Yam Soup and you will
easily find out, which of these gives the thai soup the hot and sour taste. After making
your Thai Tom Yum soup for a couple of times, try adjusting the quantity of ingredients to
make subtle changes in the tom yum goong recipe to suit your taste.
This dish of tom yum kung clearly shows
that, the heads and shells of the prawns are
taken off when following the recipe for the
tom yam soup. The tails are retained on the
prawns but are not eaten, they are kept aside
(to be thrown away) when eating the tum
yam goong.
Ingredients (suitable for 5-6 persons)
Medium size raw prawns
500 grams (16 oz)
Cooking oil
1 tablespoon
Big jug with water
About 2 liters
Turmeric powder
2 teaspoons
Processed tamarind
2 tablespoons
Red curry paste
2 tablespoons
Fine red chillis, chopped
1 teaspoon
Shredded kafir lime leaves
5 leaves
Fish sauce
3 teaspoons
Lime juice
3 teaspoons
oft brown sugar
2 teaspoons
Coriander leaves (fresh)
1/3 cup
Procedures:
1.
Working with the prawns: The prawns are the main ingredient in the tom yum goong
recipe so we will first start working with the prawns or, 'kung' as they are called in Thai.
First, wash the prawns and take off the heads. Now, peel the prawns and remove the
shells, the tails are retained and not taken off the prawns. Do not throw away the prawn
heads and shells as, we will be using them in this tom yam soup recipe. Use a sharp
knife and slit each prawn, devein all prawns. Take care to see that the sharp knife does
not cut your finger. Next, keep the prawns aside, we will soon use these prawns to
make our tom yum kung soup. You will also have the prawn heads and shells, we will
be using these in the next step.
2.
Preparing the stock for the tom yam soup: Put the 1 tablespoon of oil in a large pan and
heat it. Now add the heads of the prawns and the prawn shells (that we kept aside
earlier) into the pan. Set the heat to a medium level and cook for around 10 minutes.
Toss and stir the contents of the pan during the 10 minutes that you cook them. The
heads and shells will soon turn deep orange in color and that is a sure sign that they are
sufficiently cooked. Now add 3/4 cup water into the pan and also include the red curry
paste, boil the contents for around 5 minutes. The contents of the pan would have
reduced to a slightly lower level (shrunk). Since we intend to use this as the main stock
for our tom yum goong recipe, we will need to increase the volume of water at this
stage. Add the remaining water to the pan and simmer for around 20 minutes. You will
then have to separate the prawn heads and prawn shells from the pan and retain tha
liquid. Drain the contents of the pan and remember that, it is the water that we will be
using in our recipe for tum yam kung and not the shells and heads. At this stage, you
can throw away the heads and shells of the prawns and put the liquid stock back into
the pan.
3.
Adding the other ingredients: We will first add some of the ingredients that we
reserved earlier. Add the processed tamarind, turmeric powder, chopped chillis and
kafir lime leaves to the pan. Notice that we have not yet added the main ingredient in
our tom yum goong recipe, which is the prawns. Boil the contents in the pan for around
2 to 3 minutes and it is now time to add the prawns into the pan. Put the prawns into the
pan and cook for 5 to 6 minutes. The prawns will turn to a pink color once cooked, so
you will need to keep observing the cooking process. At this stage turn off the heat
under the pan and move to the next step, your tom yam koong will soon be ready to
serve.
4.
The finishing touches: You would have noticed that, the recipe for tom yam koong
requires different ingredients to be added at different times during the tom yum goong
making process. There are still at this stage, a few ingredients that we have not added
to our tom yam goong, so let's do it now. Add the brown sugar, lime juice and fish
sauce into the pan, stir or toss the contents a bit to ensure that these ingredients are well
mixed into the tom yum soup. Your hot and spicy tom yam kung soup tastes best when
served immediately, sprinkle the coriander leaves on top before serving.
Additional tips:
1.
Processed Tamarind: The tamarind along with the lime juice is what gives the tom
yum goong soup it's sour flavor. Processed tamarind is sold in grocery stores and is
very convenient to use, the seeds of the tamarind and other inedible portions are taken
off the tamarind in the production process. It is sometimes referred to as 'instant'
tamarind as, it readily dissolves in water and there is no need to take out and discard
any residue. Tamarind is an essential ingredient for your tum yum kung soup but, there
is a way out if you cannot find readymade processed tamarind. Take a small lump of
regular tamarind and soak it in warm water for around 15-20 minutes. The quantity of
water should be a little more than the tamarind portion that you use. Do not use too
much water when doing this as, it could dilute the other ingredients used in the tom
yum goong recipe. Once the tamarind is well soaked, press the pulp with your fingers
and take out the seeds and any other strings from the mixture. You can now use this
tamarind mixture in your tom yam koong recipe.
2.
Readymade tom yam mix: It is quite likely that your local grocery store has a
readymade tom yam mix. This could be in the form of a cube or in a sachet like a paste.
All you need to make your tom yum goong would be to put the recommended quantity
of the tom yum mix in water and boil it. The remaining ingredients like the prawns can
then be added to the boiling liquid. This quick choice might not be an attractive option
for those of you who wish to taste good tom yam goong and probably even fine tune
the taste to your preference
Recipe 2
Pad Thai Noodles, Recipe For Phad Thai
This is a favourite Thai food dish, you can find a variety of recipes for Pad Thai. The
noodles that are normally used for making Pad Thai are the flat rice noodles. Some people
enjoy the taste of prawns in Pat Thai and this is what we have considered for our recipe.
Another equally delicious variation is Phat Thai noodles with pork. Most Thais would
finish their entire meal with a dish of Pad Thai and therefore include a lot of wholesome
ingredients when making it. Egg is a prominent ingredient in almost every Pad Thai recipe.
If you are looking to have a Thai lunch or dinner with just one single dish, consider the Pad
Thai, a combination of several delicious flavors.
This pad thai recipe uses prawns and pork,
the tails of the prawns should not be eaten.
The medium (width) rice noodles can be
seen in the image. You can make phad thai
using narrow, medium or even broad rice
noodles. You could moderate the chillis to
get a milder taste for the Phad Thai.
Ingredients (suitable for 4-5 persons)
Medium to thick rice noodles
250 grams (8 oz)
Cooking oil
2 tablespoons
Chopped garlic
3 cloves
Pork (sliced thin)
125 Grams (4 oz)
Prawns (deveined tails intact)
125 Grams (4 oz)
Garlic chives (chopped)
About 1/2 bunch
Bean sprouts
3/4 cup
Lime juice
2 tablespoons
Fish sauce
2 tablespoons
Brown soft sugar
1.5 teaspoons
Fresh coriander leaves
1 small bunch
Roasted peanuts (chopped)
1/4 cup
Red chillis chopped
1 teaspoon
Beaten eggs
2
Procedures:
1.
Soaking The Rice Noodles: You will need the flattish type of rice noodles for your Pad
Thai recipe. There are few variations in these type of noodles and the main difference
is in the width of the noodles. Some Phad Thai recipes recommend the wide (width)
rice noodles whereas, others prefer to use the medium size (width) rice noodles. Heat
some clean water in a pan and allow the rice noodles to soak in this for around 10
minutes. The noodles should feel soft after being soaked, carefully lift one noodle
string with a fork and check it for softness. Pad Thai noodles should be neither too soft
nor too stiff. If the noodles soften very soon and become pulpy, it could mean that the
water was very hot to start with. Oversoaking the noodles in the hot water could also
make the rice noodles soggy. When the noodles have softened sufficiently, drain them
(take off the excess water) and keep them aside.
2.
The Frying Process: We will now need to work on the other ingredients of the Pad Thai
recipe. When you select the frying pan to cook your Phad Thai, choose a fairly large
pan. You will have to work with and stir all the Phat Thai noodle ingredients in this pan,
stirring will be easier if the pan is a large one. Pour the oil in the frying pan and heat it,
wait until the oil becomes very hot. Add the chopped garlic, chopped chillis and sliced
pork to the frying pan. These ingredients will influence the flavor of your Phad Thai,
keep stirring the ingredients in the pan for around 2 minutes.
3.
Add To The Frying Pan: Now add the prawns to the frying pan, they will need to cook
for another 3 minutes. Keep stirring the contents in the pan constantly, you are half
way through your Pad Thai recipe. You still have the garlic chives and the drained
noodles to work with. This is the time to add the garlic chives and drained noodles into
the frying pan. Allow the contents of the frying pan to cook for another minute before
moving to the next step. The fish sauce, lime juice and sugar can now be added to the
frying pan, these are the ingredients that add the mouthwatering flavor to the Pad Thai
noodles. Now add the beaten eggs to the frying pan and toss the contents of the pan
well. It is important for the heat to spread uniformly throughout the contents of the pan.
You can use two wooden spoons to help stir the contents in the pan. Turn off the heat.
4.
The finishing touches: Your Phad Thai dish is now ready to be served, sprinkle the
chopped peanuts, coriander and bean sprouts on top of the Pad Thai noodles.
Traditionally Phad Thai is eaten with, chopped peanuts and crisp fried onions. You
could also try squeezing a fresh lime (few drops only), on top of the Pad Thai once it is
served in a plate. We mentioned that the tails of the prawns are retained when cooked.
However, do not eat the tails they are kept aside and thrown away when eating the
Phad Thai noodles.
Additional tips:
1.
Oil In Fried Noodles: If you have tried making Pad Thai or any other dish that needs
noodles to be fried, you could use a useful tip here. The oil can be gradually added in
the cooking process rather than, being poured in all at once. The above Phat Thai
noodles recipe, uses a moderate amount of oil. We have suggested 4 servings and
utilized just 2 tablespoons of cooking oil.
2.
Interesting Options: Depending on your tastes, try making Pad Thai with a few
additional ingredients. Capsicums cut into strips and carrots cut as small cubes can
also be included in the Phad Thai noodles recipe. Another popular variation of Pad
Thai includes chicken, this could be included instead of prawns. Tofu is also a good
addition to Pad Thai. If you are not comfortable with eating raw bean sprouts, dip them
in boiling water for around 30 seconds. Drain the sprouts and add them to the Phat Thai.
This will decrease the 'crispness' of the bean sprouts but does not taste bad.
Recipe 3
Bubur Pulut Hitam (Black Rice Dessert)
Ingredients (suitable for 4 persons)
Black glutinous rice (washed & drained)
240 g
White glutinous rice (pulut) (washed & 60 g
drained)
Water
7c
Pandan leaves (knotted)
2
Sugar
1/2 c
Pinch of salt
Tapioca flour or cornflour Combined with 1/2 T
2 Tbs water to Form a paste
Thick cocnut milk
1/2 c
Procedures:
1.
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low,
remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and
simmer for 10 minutes. Add salt and thickening. Remove from heat.
2.
Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.
Recipe 4
Coconut Sweet Potato Cake (Getuk Lindri)
Ingredients
Cassava
2 lbs
Granulated sugar
200 gram
Vanilla
1/2 tsp
Steamed fresh-grated coconut
1 cup
Salt
1 tsp
Water
100 cc
Food color
Procedures:
1.
Put in sugar and vanilla in a large stockpot with water and bring it to a boil.
2.
Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the
water mixture and food color (what ever color you like) and blend well.
3.
Use the equipment as shown on the left hand side to mold the mixture. Then put them
onto a serving platter, and sprinkle with grated coconut.
4.
Serve at room temperature, or refrigerate for an hour and serve chilled.
Recipe 5
Kue Mangkok (Cup Cakes)
Ingredients
Rice flour
350 grams
Water
Some
All purpose flour
150 grams
Fermented cassava/tapioca (tape singkong)
200 grams
Sugar
400 grams
Warm water
200 cc
Baking soda
2 tsp
Club soda
250cc
Vanilla
1 tsp
Food coloring
3 or 4 colors
Salt to taste
Procedures:
1.
Add enough water to the rice flour so that its weight increases to 500 grams.
2.
Add the all purpose flour to the rice flour mixture and stir well.
3.
Add the fermented tapioca and sugar and mix well.
4.
Add the warm water and work the dough for about 10 minutes
5.
Add the baking soda, the club soda and vanilla.
6.
Mix until everything is evenly distributed.
7.
Finally, add the food coloring and blend until smooth.
8.
Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer
with the water already at a rolling boil. Steam for about 20 minutes.
Recipe 6
Multilayered Butter Cake (Lapis Legit)
Ingredients
Egg yolks
570cc or 30
Butter (whipped or melted)
525-600 g
Flour (sifted)
100 g
Granulated sugar
300 g
Sweetened condensed milk
3 tbs
Special layer cake extract (optional)
1 tbs
Powdered milk
15 g
Powdered vanilla extract
1/2 tps
Procedures:
1.
Place the egg yolks, granulated sugar and vanilla into mixing bowl. Beat to very high
soft peak.
2.
Stir in the layer cake extract, flour and butter. The batter should be very thick.
3.
Place wax paper at the bottom of a 8x8x8 inch buttered baking pan. Spread butter on
top of the wax paper as well.
4.
Pour 3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven
(gas oven is better than electric oven) for 5 minutes.
5.
Remove from oven and press the cake evenly and then spread butter (not to much,
just for flavoring) on cake top. Pour another 3-4 Tbs. of batter and bake it again for
five minutes.
6.
Keep doing this step until the batter is finished.
7.
Serve when cool.
Recipe 7
Tab Tim Grob (Red Rubies)
Ingredients
Water chestnuts
1 cup
Tapioca flour
1/2
Sugar
1/2 cup
Jasmine essence water
3/4 cup
Coconut milk
3/4
Red food coloring
Crushed ice
Procedures:
1.
To make the jasmine essence water, soak the jasmines in the water in a bowl
overnight close the cover.
2.
Slice the water chestnuts in dice shape and soak in the red food coloring and stir until
bright red.
3.
To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
4.
Put the flour in a plate and add the water chestnuts and shake so the pieces become
well coated.
5.
Heat 5 cups of water to the boil, add the water chestnuts. It will float when cooked
and look like rubies. Drain and plunge in cold water immediately.
6.
Serve a little water chestnut into dessert dishes, add syrup, coconut milk and ice.
Recipe 8
Thai Mix Dessert
Ingredients
Sugar
3 cups
Coconut milk (squeeze with floating 8 cups
jasmine water)
Big tapioca (boiled)
1 cup
Singapore Lod Chong
2 cups
Jackfruit (chopped)
2 cups
Klong Klang
1 cup
Floating jasmine water
3 cups
Procedures:
1.
Mix sugar and jasmine water, filter with white and thin fabric then simmer it until it
sticky.
2.
Mix coconut milk with big tapioca, Singapore Lod Chong, Klong Klang and
jackfruit.
3.
When serve, add syrup and blend ice if you need more cool.
Recipe 9
Khanom Chan (Multiple-Layered Sweet)
Ingredients
Plain flour
2 cups
Rice flour
2 cups
Tapioca flour
2 cups
Coconut milk
6 cups
Pandan leaves
15
Jasmine essence water
5 cups
Procedures:
1.
To make the jasmine essence water, soak the jasmines in the water in a bowl
overnight close the cover.
2.
To make pandan green coloring, slice the pandan leaves and Pound or blend with 1
cup of jasmine essence water. Remove it’s chip.
3.
Heat the jasmine essence water and coconut milk in a pot, stir frequently until
cooked. Leave to warm. Pour into a big bowl.
4.
Put all kind of flour into the bowl and knead well. Set aside.
5.
Boil the sugar and jasmine essence water, simmer until the syrup become thick.
6.
Separate the flour into two bowls. Mix the coloring with the first part of flour. So one
part of flour is green another is white.
7.
Pour white flour into a tray to make the first thin layer and steam. Remove from the
steamer.
8.
Pour green flour into a tray to make the second thin layer and steam. Remove from
the steamer.
9.
Repeat step 6 and step 7 again and again until fine. The last layer should be green.
10. Leave to cool, cut into pieces to serve.
Reference
1.
http://www.bplans.com/italian_restaurant_business_plan/executive_summary_fc.php
#.UNZ3TkQWAun
2.
http://www.euromonitor.com/consumer-foodservice-in-taiwan/report
3.
http://www.cepd.gov.tw/att/files/20120308_ 觀 光 旅 遊 與 美 食 產 業 研 究 報 告
_Final.pdf
4.
http://www.cdri.org.tw/ezfiles/0/1000/img/62/04-ch-04.pdf
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與未來趨勢.pdf
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pQe4Z8b6vNOKW0_v3jL9PDNu1ohk6myEoZVShv3DPProdCEE9ZFcHswpjk&sig
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http://www.thaifood.food-recipe-cooking.com
8.
http://allrecipes.com
9.
http://thai-desserts.blogspot.com/
10. http://www.bplans.com/italian_restaurant_business_plan/financial_plan_fc.php