Rice + Sweet-soy chicken + Capcay

Ingredients (per 1 portion)

• Rice, raw — 75 g
• Chicken meat, fresh — 70 g
• Green bean, fresh — 25 g
• Cabbage, fresh — 20 g
• Carrot, fresh — 20 g
• Sweet soy sauce — 10 g
• Palm cooking oil — 6 g
• Garlic — 3 g

Method

• Steam rice (guide nasi-putih-tanak).
• Sweet-soy braise: sauté garlic, add chicken, sweet soy, a splash of water; low heat to core ≥74 °C (guide ayam-kecap-semur).
• Capcay: fast stir-fry carrot + green bean + cabbage on high heat, keep crisp (guide tumis-sayur-oseng).

Ingredient handling & storage

• Rice, raw — Store in an airtight container, dry and cool ≤25 °C — moisture invites rice weevils and mould. Never store on the floor; use a pallet.
• 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.
• Green bean, fresh — Store ≤7 °C up to 4–5 days; do not wash before storing (speeds rot) — wash right before cutting.
• 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.
• 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.
• Garlic — Store whole, dry and ventilated. Peeled/minced garlic must be sealed ≤4 °C and used ≤1–2 days.

Food-safety warnings

• 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).
• Green bean, fresh — Raw green beans contain lectins — always cook through; do not serve half-raw to children.
• 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.
• Garlic — Hard rule: minced garlic stored in oil at room temperature → botulism risk (see oil note).

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, raw — Rice is hypoallergenic — the safest staple and the base for multi-allergic children.
• 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.
• Green bean, fresh — Legume — mild cross-reactivity with other legumes; not a major allergen but log it if family reports legume allergy.
• 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).
• 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).
• Garlic — Allium allergy is rare; garlic contact dermatitis in cooks (burned/cracked hands) is fairly common. Consumption restriction: none at cooking levels.

Keeping the cooked dish

Rice & sweet-soy chicken ≤4 h ≥60 °C; capcay best ≤2 h (veg softens, vitamins fade). Leftover chicken: ≤4 °C ≤24 h, reheat once to ≥74 °C.

Nutrition per portion

≈583 kkal energy · 21 g protein · total 229 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, raw 75 g → 7.5 kg; Chicken meat, fresh 70 g → 7 kg; Green bean, fresh 25 g → 2.5 kg. Full formula: guide "MBG portion scaling".