Rice + Fried tilapia + Cucumber crudité + Sambal

Ingredients (per 1 portion)

• Rice, raw — 90 g
• Tilapia, fresh — 90 g
• Cucumber, fresh — 30 g
• Mustard greens, fresh — 20 g
• Tomato, fresh — 10 g
• Palm cooking oil — 7 g
• Red chili, fresh — 6 g

Method

• Steam rice (guide nasi-putih-tanak).
• Marinate tilapia with salt + turmeric 10 min; fry at 170 °C to core ≥63 °C (guide ikan-goreng).
• Sambal: sauté chili + tomato until cooked, crush coarsely. Crudité: wash cucumber & greens under running then boiled water.

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.
• Tilapia, fresh — Store ≤4 °C, cook ≤1–2 days or freeze. Fresh freshwater fish smells of clean water, not sharp fishiness.
• Cucumber, fresh — Store ≤10 °C (not too cold — it water-rots), use ≤5 days. For raw serving: wash + salt-soak + boiled-water rinse is mandatory.
• Mustard greens, fresh — Store ≤7 °C 3–5 days. For raw serving: wash under running water, soak in 1% salt water 5 min, rinse with boiled/drinking water.
• Tomato, fresh — Store at ambient until ripe, then ≤7 °C. Wash before cutting — skin carries dirt and residue.
• 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.
• Red chili, fresh — Store dry ≤7 °C up to 1 week. Wear gloves for large batches — capsaicin burns skin and eyes.

Food-safety warnings

• Tilapia, fresh — Gills and gut must be removed clean — the main source of bacteria and fishy odour in freshwater fish.
• Cucumber, fresh — Raw crudité is a direct contamination path. Minimum treatment: scrub skin under running water → 1% salt soak 5 min → boiled/drinking-water rinse. Never cut before washing (surface dirt enters the flesh).
• Mustard greens, fresh — Served raw (crudité) = surface contamination goes straight to the body — salt-soak + boiled-water rinse is mandatory; raw tap water alone is not safe enough.
• 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.
• Tilapia, fresh — Fish allergen — parvalbumin survives cooking. A child allergic to one fish species usually reacts to others; treat all fish as one allergen group.
• Cucumber, fresh — Cucurbit OAS — rare mouth itch in pollen-allergic children. Not a major allergen; the crudité treatment (salt soak) already removes most surface risk.
• Mustard greens, fresh — Crucifer — same as cabbage: goitrogens in large raw amounts; serve blanched/cooked crudité for thyroid children.
• Tomato, fresh — Rare allergen; tomato is a histamine liberator — can trigger itching/hives in histamine-sensitive children even without immune allergy.
• 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).
• Red chili, fresh — Not an allergy — an IRRITANT: capsaicin burns mucosa. Real restriction for primary-school kids: drop chili portions in child menus (see the 0.9-0.85 scaling factor) and avoid raw sambal.

Keeping the cooked dish

Fried fish ≤4 h ≥60 °C. Raw crudité finishes ≤2 h — washed raw veg still grows bacteria. Cooked sambal holds ≤6–8 h covered.

Nutrition per portion

≈475 kkal energy · 25.1 g protein · total 253 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 90 g → 9 kg; Tilapia, fresh 90 g → 9 kg; Cucumber, fresh 30 g → 3 kg. Full formula: guide "MBG portion scaling".