Thanks @QMckay Following your guide, I think i could grasp the concept a lot better now 
Here’s my quick testing inventory setup (portion used are arbitary so don’t be afraid to visit my restaurant if we happen to cross path 
)
Now i’m left with two questions at the moment,
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So I normally made around 10kg stir fry sauce (sub ingredient in sambapos) pre-maded , but cannot track that in sambaPOS yet can I ? (i.e. create a prep/premade button for stir fry sauce stock and when I select it, it automatically increases the stock of stir fry sauce for 10g. Whilst at the same time decreasing the stock of base items like oyster sauce, soy sauce, etc
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So we cannot use inventory’s item addition units for specifying recipe portion right? See image below
If for example I have 50 products using the same portion of chicken and I have to update chicken portion later, it’d be quite convenient to just change my 'Dinner serve" additional unit on inventory item to reflect that. I think your Inventory Control for Menu Items via Order Tags and Portion Mapping:
have the solution for having a single entry point to update all portion but my restaurant setup don’t really use order tag 
I’m guessing this isn’t yet implemented because if the user were to delete additional units that are used in recipe then the recipe becomes a whack 
?