Rice + Thin chicken gulai + Boiled cassava leaves

Ingredients (per 1 portion)

• Rice, raw — 75 g
• Chicken meat, fresh — 70 g
• Cassava leaf, fresh — 40 g
• Coconut milk, diluted — 25 g
• Shallot — 5 g
• Palm cooking oil — 4 g
• Turmeric — 3 g

Method

• Steam rice (guide nasi-putih-tanak).
• Thin gulai: sauté shallot + turmeric, add chicken and diluted coconut milk; simmer gently to core ≥74 °C — do not split the coconut milk.
• Boil cassava leaves 8–10 min until tender, drain.

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.
• Cassava leaf, fresh — Store ≤7 °C, use ≤2 days — leaves blacken fast. Pick young leaves only.
• Coconut milk, diluted — Fresh coconut milk lasts only 3–4 h ambient — squeeze/cook close to service, or keep ≤4 °C ≤24 h.
• Shallot — Store dry, ventilated and dark — not in sealed plastic (rots). Daily sliced shallot keeps sealed ≤4 °C, use ≤24 h.
• 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.
• Turmeric — Fresh rhizome keeps dry ≤7 °C up to 2 weeks, or grate and freeze. Turmeric stains permanently — use a dedicated board/tool.

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).
• Cassava leaf, fresh — MUST be boiled 8–10 min in boiling water and the water DISCARDED — cassava leaves carry cyanogenic glycosides (linamarin) releasing cyanide (HCN) when undercooked. Never serve raw/half-cooked; never reuse the boiling water for soup.
• Coconut milk, diluted — Do not boil coconut milk long on high heat — it splits and spoils faster. Add at the end, simmer briefly. Coconut milk that smells sour or curdles must be discarded.
• 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, 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.
• Cassava leaf, fresh — Not an allergen — the main risk is cyanogenic toxin (see the warning above), not immune response.
• Coconut milk, diluted — Coconut is classified a tree nut by the FDA — coconut allergy exists, usually milder than peanut, but must still be logged. Tree-nut-allergic children usually still tolerate coconut — confirm per child.
• Shallot — Allium — rare; can trigger FODMAP symptoms (bloating) in sensitive children. Not a major allergen.
• 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).
• Turmeric — Spice allergy is rare; contact dermatitis in grating workers is more common. Medical note: high-dose turmeric is contraindicated for children with bile-duct issues — home-cooking levels are safe.

Keeping the cooked dish

Coconut-milk broth lasts only ≤3 h ambient — schedule the batch near dispatch, hold ≥60 °C. Do not cool gulai in a large pot >2 h: trapped heat stays in the danger zone — split into shallow trays.

Nutrition per portion

≈567 kkal energy · 22.2 g protein · total 222 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; Cassava leaf, fresh 40 g → 4 kg. Full formula: guide "MBG portion scaling".