Fried vermicelli + Shredded chicken + Vegetables

Ingredients (per 1 portion)

• Rice vermicelli, raw — 60 g
• Chicken meat, fresh — 50 g
• Cabbage, fresh — 25 g
• Carrot, fresh — 15 g
• Egg, fresh — 15 g
• Sweet soy sauce — 8 g
• Palm cooking oil — 8 g
• Scallion — 3 g

Method

• Soak vermicelli in warm water 5–10 min until pliable, drain — do NOT boil (guide bihun-goreng).
• Boil chicken to ≥74 °C, shred (guide ayam-suwir). Scramble the egg separately.
• Sauté seasoning → chicken shreds → carrot → vermicelli + sweet soy + a little water; toss quickly until absorbed. Cabbage + scallion last.

Ingredient handling & storage

• Rice vermicelli, raw — Store dry and airtight ≤25 °C — spoiled/mouldy vermicelli looks yellowish and smells musty. Soak in cold/warm water 5–10 min before cooking; do not boil long (it falls apart).
• Chicken meat, fresh — Store ≤4 °C on the lowest chiller shelf (drips must not contaminate other food), max 1–2 days; freeze ≤−18 °C for longer. Do NOT rinse raw chicken — splashes spread bacteria across the kitchen.
• Cabbage, fresh — Store whole ≤7 °C up to 1 week. Caterpillars hide in leaf folds — tear the leaves, soak in 1% salt water 5–10 min, rinse.
• Carrot, fresh — Store ≤7 °C up to 1–2 weeks. Peel thin — much of the vitamin sits under the skin; large cuts minimise loss.
• Egg, fresh — Store ≤4 °C pointed-end down, do NOT wash before storing (destroys the shell cuticle). Freshness check: fresh eggs sink in water.
• Sweet soy sauce — Store sealed at ambient; once opened preferably ≤7 °C to keep flavour stable and stop further fermentation.
• Palm cooking oil — Store sealed, dark and cool. Used frying oil: strain, keep separately, reuse max 2–3×; discard when dark, foamy or rancid-smelling.
• Scallion — Store wrapped ≤7 °C, use ≤1 week. Wash between the stalk layers — soil hides inside.

Food-safety warnings

• Rice vermicelli, raw — Cooked vermicelli held warm too long carries the same Bacillus cereus risk as rice — serve ≤4 h, do not reheat.
• Chicken meat, fresh — Cross-contamination: keep raw-chicken boards & knives separate from vegetables/cooked food; wash hands + sanitise surfaces after contact. Must cook to core ≥74 °C (Salmonella/Campylobacter).
• Egg, fresh — Raw/soft eggs are a Salmonella risk — in a child feeding programme, full cooking is mandatory. Cracked/leaking eggs must not be used.
• Palm cooking oil — Never store chopped garlic/herbs submerged in oil at room temperature — the oil creates an anaerobic medium for Clostridium botulinum (botulism). If needed, keep ≤4 °C and use ≤4 days.

Allergens & consumption limits

For a child feeding programme, allergen data must be recorded per child and a substitution path prepared — do not just reduce portions for allergic children.

• Rice vermicelli, raw — Rice vermicelli is gluten-free (celiac-safe); wheat vermicelli contains gluten. Check the package label — ingredients differ by brand.
• Chicken meat, fresh — Poultry allergy is rare but real — especially bird-egg syndrome (egg + poultry allergy together). If a child is severely chicken-allergic: fish/tempeh/egg substitutes.
• Cabbage, fresh — Allergy is rare; raw cabbage carries goitrogens — restriction only matters for thyroid-disorder children eating large raw amounts. Cooking reduces goitrogens.
• Carrot, fresh — Oral allergy syndrome — cross-reaction with birch pollen: mild mouth itch in pollen-allergic children. Cooking removes almost all risk (boiled carrot is safe for most).
• Egg, fresh — MAJOR child allergen (top-8). Ovomucoid is heat-stable — boiled/balado eggs STILL carry risk for egg-allergic children; doneness is not the issue. Restriction: egg-allergic children get another protein (chicken/fish/tempeh). Once a doctor clears tolerance, introduction usually starts with fully cooked yolk.
• Sweet soy sauce — Contains SOY + usually WHEAT (gluten) — two allergens inside a small seasoning. Celiac/wheat-allergic children must not have regular sweet soy — use gluten-free kecap or sugar+salt instead.
• Palm cooking oil — Refined palm oil is nearly protein-free — practical allergy risk is zero. Restriction: daily fried-fat total is still capped by guidelines (not allergy).
• Scallion — Allium — same as shallot: rare, note if there is a history.

Keeping the cooked dish

Cooked vermicelli ≤4 h ≥60 °C — same Bacillus cereus risk as rice; never reheat. Shredded chicken still ≤3 h.

Nutrition per portion

≈490 kkal energy · 15.1 g protein · total 184 g raw weight per portion. Figures from TKPI Kemenkes — actual values vary with ingredient condition and cooking loss.

Scaling to N portions

Recipe is written per 1 portion. For N portions: staples (rice, protein, vegetables, fruit, coconut milk) scale linearly — grams × N. Strong seasonings (turmeric, chili, sweet soy, sugar, salt) scale at × N × 0.9; frying oil at × N × 0.85; broth/water at × N × 0.9 then correct evaporation ±2% per 10 min of boil. Add a 5% shrinkage buffer on the purchase total. Example at N = 100: Rice vermicelli, raw 60 g → 6 kg; Chicken meat, fresh 50 g → 5 kg; Cabbage, fresh 25 g → 2.5 kg. Full formula: guide "MBG portion scaling".