Rice + Pindang egg & tofu + Stir-fried greens

Ingredients (per 1 portion)

• Rice, raw — 75 g
• Egg, fresh — 55 g
• Tofu, raw — 50 g
• Choy sum, fresh — 40 g
• Sweet soy sauce — 8 g
• Palm cooking oil — 5 g
• Shallot — 5 g

Method

• Steam rice (guide nasi-putih-tanak).
• Boil eggs 10–12 min + tofu briefly, peel the eggs; re-simmer in sweet soy + sugar + bay leaf 30–40 min until brown through (guide pindang-telur — the tofu braises alongside).
• Stir-fry greens + shallot on high heat 2–3 min (guide tumis-sayur-oseng).

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.
• Egg, fresh — Store ≤4 °C pointed-end down, do NOT wash before storing (destroys the shell cuticle). Freshness check: fresh eggs sink in water.
• Tofu, raw — Must be submerged in clean water ≤4 °C, change the water daily, use ≤2–3 days. Slimy/sour tofu = discard.
• Choy sum, fresh — Store ≤7 °C 3–4 days. Tear the leaves, soak in 1% salt water 5 min, rinse — caterpillars and soil hide at the leaf joints.
• 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.

Food-safety warnings

• 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.
• 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.

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.
• 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.
• 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.
• Choy sum, fresh — Crucifer — goitrogens in large raw amounts; cooking reduces them. Not a major allergen.
• 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.

Keeping the cooked dish

Pindang eggs/tofu ≤6 h covered (double boiling preserves them); leftovers ≤4 °C ≤48 h. Stir-fried choy sum ≤2 h.

Nutrition per portion

≈462 kkal energy · 19.5 g protein · total 238 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; Egg, fresh 55 g → 5.5 kg; Tofu, raw 50 g → 5 kg. Full formula: guide "MBG portion scaling".