Rice + Steamed pepes tofu + Clear spinach-corn soup

Ingredients (per 1 portion)

• Tofu, raw — 80 g
• Rice, raw — 75 g
• Spinach, fresh — 40 g
• Baby corn, raw — 25 g
• Chicken egg, fresh — 15 g
• Shallot — 5 g
• Palm cooking oil — 3 g

Method

• Steam rice (guide nasi-putih-tanak).
• Pepes: mash tofu + egg + shallot, wrap in banana leaf, steam 20 min (guide pepes-tahu).
• Clear soup: baby corn first, spinach in the last 1–2 min (guide sayur-bening-bayam).

Ingredient handling & storage

• Tofu, raw — Must be submerged in clean water ≤4 °C, change the water daily, use ≤2–3 days. Slimy/sour tofu = discard.
• 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.
• Spinach, fresh — Store chilled ≤7 °C, use within 2 days. Wash under running water; soak 5 min in 1% salt water to release worms/soil, then rinse.
• Baby corn, raw — Store wrapped ≤7 °C 3–4 days. Wash and cut right before cooking.
• Chicken egg, fresh — Store ≤4 °C pointed-end down, do NOT wash before storing (destroys the shell cuticle). Freshness check: fresh eggs sink in water.
• 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.

Food-safety warnings

• 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".
• Spinach, fresh — Spinach is nitrate-rich — when a cooked spinach dish is held warm, nitrate converts to nitrite (dangerous for infants/children). Serve ≤2 hours after cooking; do not reheat repeatedly.
• Chicken egg, fresh — Raw/soft eggs are a Salmonella risk — in a child feeding programme, full cooking is mandatory. Cracked/leaking eggs must not be used.
• 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.

• 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.
• Rice, raw — Rice is hypoallergenic — the safest staple and the base for multi-allergic children.
• Spinach, fresh — Not an allergen — but a REAL restriction: high nitrate can trigger methemoglobinemia in infants <6 months (blue baby) — keep toddler portions modest and always serve fresh ≤2 h. High oxalate: limit for children with kidney-stone history.
• Baby corn, raw — Corn allergy is rare but real (zein protein). Note any corn-allergy history — safe for the majority of children.
• Chicken egg, fresh — MAJOR child allergen (top-8). Ovomucoid is heat-stable — boiled/balado eggs STILL carry risk for egg-allergic children; doneness is not the issue. Restriction: egg-allergic children get another protein (chicken/fish/tempeh). Once a doctor clears tolerance, introduction usually starts with fully cooked yolk.
• 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).

Keeping the cooked dish

Pepes ≤6 h ambient, or ≤4 °C for 2 days — resteam 5 min. Clear soup ≤2 h (nitrite). Rice ≤4 h ≥60 °C.

Nutrition per portion

≈427 kkal energy · 18.6 g protein · total 243 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: Tofu, raw 80 g → 8 kg; Rice, raw 75 g → 7.5 kg; Spinach, fresh 40 g → 4 kg. Full formula: guide "MBG portion scaling".