Boiled peanuts + Melon
247 kkal · protein 11.8 g · 140 g per portion — snack MBG standard.
Ingredients (per 1 portion)
- Melon, fresh — 100 g
- Groundnut, dried — 40 g
qty = gram(1 porsi) × N × f · Buy column = Cook × (1 + buffer)
| Ingredient | per 1 portion | f | Cook × 2 | Buy |
|---|---|---|---|---|
| Melon, fresh | 100 g | 1.00 | 200 g | 210 g |
| Groundnut, dried | 40 g | 1.00 | 80 g | 84 g |
| Total | 280 g | 294 g | ||
Batch nutrition: ≈494 kkal · ≈24 g protein for 2 portions
Method
- Wash in-shell peanuts, boil in salted water 30–45 min until soft.
- Melon: scrub the netted rind under running water before halving — cut close to service.
Ingredient handling & storage
- Melon, fresh — Store whole ≤7 °C; cut pieces must be ≤4 °C and used ≤24 h — melon flesh is low-acid, a fast bacterial medium.
- Groundnut, dried — Store very dry and airtight ≤25 °C; check regularly — peanuts are the most aflatoxin-prone of all ingredients.
Food-safety warnings
- Melon, fresh — Netted melon rind harbours Salmonella/Listeria in the net — SCRUB the skin under running water before cutting; a knife passing through dirty rind carries bacteria into the flesh.
- Groundnut, dried — Aflatoxin (Aspergillus flavus mould toxin) is carcinogenic and survives frying/boiling. Musty, shrivelled-dark or bitter peanuts = discard — "wash and use" is not an option.
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.
- Melon, fresh — Melon allergy is rare — OAS cross-reaction to ragweed pollen; not a major allergen.
- Groundnut, dried — THE MOST DANGEROUS ALLERGEN in a child kitchen — peanut can trigger anaphylaxis even from trace amounts (shared fryers, reused oil, hands). A peanut-allergic child needs a full substitution path (anchovy-only/other), not a smaller portion. Label peanut-containing menus explicitly.
Keeping the cooked dish
Boiled peanuts ≤4 h covered; leftovers ≤4 °C ≤24 h reboiled. Cut melon ≤4 °C ≤24 h — cut close to service.
Nutrition per portion
≈247 kkal energy · 11.8 g protein · total 140 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: Melon, fresh 100 g → 10 kg; Groundnut, dried 40 g → 4 kg. Full formula: guide "MBG portion scaling".