Rice + Tempeh orek + Tofu & long-bean soup

Ingredients (per 1 portion)

• Rice, raw — 75 g
• Tempeh, raw — 60 g
• Yard-long bean, fresh — 40 g
• Tofu, raw — 40 g
• Carrot, fresh — 15 g
• Sweet soy sauce — 8 g
• Palm cooking oil — 7 g
• Shallot — 4 g
• Garlic — 3 g

Method

• Steam rice (guide nasi-putih-tanak).
• Tempeh orek: half-fry tempeh, then stir-fry with shallot + sweet soy until dry-caramelized.
• Tofu soup: boil long beans + carrot, add cubed tofu in the last 3 min (guide sop-sayur).

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.
• Tempeh, raw — Store wrapped ≤4 °C 2–3 days; for longer, cut and freeze. Good fresh tempeh: firm, evenly white, nutty smell.
• Yard-long bean, fresh — Store ≤7 °C 4–5 days; pick young ones that snap crisply. Wash right before cutting.
• Tofu, raw — Must be submerged in clean water ≤4 °C, change the water daily, use ≤2–3 days. Slimy/sour tofu = discard.
• 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.
• Shallot — Store dry, ventilated and dark — not in sealed plastic (rots). Daily sliced shallot keeps sealed ≤4 °C, use ≤24 h.
• Garlic — Store whole, dry and ventilated. Peeled/minced garlic must be sealed ≤4 °C and used ≤1–2 days.

Food-safety warnings

• Tempeh, raw — Discard tempeh that is slimy, smells of ammonia, or grows heavy black/grey mould — the safe limit is passed. Small dark spore spots are still acceptable if not slimy.
• Yard-long bean, fresh — Cook through — lectins in fresh legumes are reduced by heat; not for raw serving.
• Tofu, raw — Formaldehyde tofu is still a market problem — signs: unnaturally springy, never crumbles, lasts for days without souring, chemical smell. Buy from verified suppliers; suspect tofu that "never spoils".
• 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.
• Tempeh, raw — SOY ALLERGEN — top-8; often co-occurs with peanut allergy. Fermentation slightly lowers allergenicity but does NOT remove it. Soy-allergic children: tempeh and tofu are BOTH replaced (not one or the other).
• Yard-long bean, fresh — Legume — same as green bean: rare allergy, log for legume-allergic children.
• Tofu, raw — SOY ALLERGEN — same as tempeh: for soy-allergic children tofu is also replaced. Substitute protein: egg/chicken/fish per the child's allergy profile.
• 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).
• Shallot — Allium — rare; can trigger FODMAP symptoms (bloating) in sensitive children. Not a major allergen.
• 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

Dry tempeh orek ≤6 h ambient covered. Tofu soup ≤3 h ≥60 °C — tofu sours fast. Leftover orek: ≤4 °C ≤2 days, refry to crisp.

Nutrition per portion

≈524 kkal energy · 24.9 g protein · total 252 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; Tempeh, raw 60 g → 6 kg; Yard-long bean, fresh 40 g → 4 kg. Full formula: guide "MBG portion scaling".