Rice + Potato fritters + Clear soup

Ingredients (per 1 portion)

• Rice, raw — 75 g
• Potato, fresh — 70 g
• Spinach, fresh — 40 g
• Egg, fresh — 20 g
• Carrot, fresh — 20 g
• Palm cooking oil — 8 g
• Scallion — 3 g
• Garlic — 3 g

Method

• Steam rice (guide nasi-putih-tanak).
• Fritters: boil potato, mash, mix garlic + scallion + salt; shape, egg-dip, fry 165–170 °C (guide perkedel-kentang).
• Clear soup: carrot 5 min → spinach last 1–2 min (guide sayur-bening-bayam), serve ≤2 h.

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.
• Potato, fresh — Store dark, cool, ventilated — light triggers greening. Do not refrigerate (starch turns sweet).
• 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.
• Egg, fresh — Store ≤4 °C pointed-end down, do NOT wash before storing (destroys the shell cuticle). Freshness check: fresh eggs sink in water.
• 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

• Potato, fresh — Green/sprouted potatoes contain solanine — a toxin that SURVIVES cooking. Cut away all green parts and sprouts; if green throughout, discard the whole potato.
• 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.
• 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.
• 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.
• Potato, fresh — Potato allergy is rare; the bigger issue is medical restriction: fried potato/simple carbs for obese/diabetic children in controlled portions.
• 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.
• 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.
• 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

Fritters ≤3 h — the egg coating stays moist and contaminates fast. Clear soup ≤2 h. Leftover fritters must not be re-fried from cold.

Nutrition per portion

≈432 kkal energy · 11.1 g protein · total 239 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; Potato, fresh 70 g → 7 kg; Spinach, fresh 40 g → 4 kg. Full formula: guide "MBG portion scaling".