Rice + Steamed chicken + Vegetable soup + Fruit

Ingredients (per 1 portion)

• Banana, fresh — 80 g
• Rice, raw — 75 g
• Chicken meat, fresh — 70 g
• Green bean, fresh — 25 g
• Carrot, fresh — 25 g
• Palm cooking oil — 4 g
• Scallion — 3 g
• Garlic — 2 g

Method

• Steam rice (guide nasi-putih-tanak): ratio 1 : 1.2.
• Marinate chicken with salt + garlic; steam 20–25 min to core ≥74 °C (guide ayam-kukus).
• Soup: chicken stock + carrot (5 min) → green bean (3 min) → scallion last (guide sop-sayur). Serve ≤3 h.
• Serve the banana whole on the tray.

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.
• Banana, fresh — Store at ambient — not in the chiller (skin blackens; not spoilage but poor appearance). Keep away from ethylene-sensitive vegetables.
• Green bean, fresh — Store ≤7 °C up to 4–5 days; do not wash before storing (speeds rot) — wash right before cutting.
• Carrot, fresh — Store ≤7 °C up to 1–2 weeks. Peel thin — much of the vitamin sits under the skin; large cuts minimise loss.
• 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.
• 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).
• Banana, fresh — Wash the skin before peeling — surface dirt transfers to the fruit via hands.
• 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.
• Banana, fresh — Latex-fruit syndrome: latex-allergic children (gloves, balloons) often cross-react to banana, avocado, kiwi. If a child is latex-allergic → swap banana for another fruit (orange/papaya).
• Green bean, fresh — Legume — mild cross-reactivity with other legumes; not a major allergen but log it if family reports legume allergy.
• 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).
• 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.
• 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

Steamed chicken & rice ≤3 h hot ≥60 °C; fresh soup ≤3 h. Banana served whole — cut pieces brown within 1 h. Leftover chicken: ≤4 °C ≤24 h, reheat to ≥74 °C.

Nutrition per portion

≈617 kkal energy · 21 g protein · total 284 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; Banana, fresh 80 g → 8 kg. Full formula: guide "MBG portion scaling".