Rice + Anchovy-peanut sambal + Chayote stir-fry

Ingredients (per 1 portion)

• Rice, raw — 75 g
• Chayote, fresh — 50 g
• Anchovy, dried — 25 g
• Groundnut, dried — 15 g
• Tomato, fresh — 15 g
• Palm cooking oil — 8 g
• Red chili, fresh — 8 g
• Shallot — 5 g

Method

• Steam rice (guide nasi-putih-tanak).
• Anchovy-peanut sambal: fry anchovies & peanuts separately until crisp; cook the sambal (chili+tomato+shallot) through, toss (guide sambal-teri-kacang).
• Chayote: stir-fry matchsticks on high heat 3–4 min, keep crisp (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.
• Chayote, fresh — Store ≤7 °C up to 2 weeks. Chayote sap makes skin itch/stiffen — peel under running water or wear gloves.
• Anchovy, dried — Store dry, airtight, cool and dark — damp anchovies mould fast. Soak in water 10–15 min before frying to cut salt and dirt.
• Groundnut, dried — Store very dry and airtight ≤25 °C; check regularly — peanuts are the most aflatoxin-prone of all ingredients.
• 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.
• Shallot — Store dry, ventilated and dark — not in sealed plastic (rots). Daily sliced shallot keeps sealed ≤4 °C, use ≤24 h.

Food-safety warnings

• Anchovy, dried — Dried fish risks aflatoxin (Aspergillus mould) and rogue-vendor formaldehyde/borax — aflatoxin is heat-stable, frying does NOT remove it. Discard musty/mouldy anchovies; buy from trusted suppliers.
• Groundnut, dried — Aflatoxin (Aspergillus flavus mould toxin) is carcinogenic and survives frying/boiling. Musty, shrivelled-dark or bitter peanuts = discard — "wash and use" is not an option.
• 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.
• Chayote, fresh — Allergy is very rare. The main restriction remains sap handling (skin irritation), not consumption.
• Anchovy, dried — Fish allergen — small anchovies still carry parvalbumin and are often the FIRST trigger in children. Same rule: full substitution for fish-allergic children.
• Groundnut, dried — THE MOST DANGEROUS ALLERGEN in a child kitchen — peanut can trigger anaphylaxis even from trace amounts (shared fryers, reused oil, hands). A peanut-allergic child needs a full substitution path (anchovy-only/other), not a smaller portion. Label peanut-containing menus explicitly.
• 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.
• Shallot — Allium — rare; can trigger FODMAP symptoms (bloating) in sensitive children. Not a major allergen.

Keeping the cooked dish

Dry anchovy-peanut sambal keeps 2–3 days airtight at ambient — the only component safe to prep a day ahead. Chayote stir-fry ≤2 h; rice ≤4 h ≥60 °C.

Nutrition per portion

≈477 kkal energy · 19.3 g protein · total 201 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; Chayote, fresh 50 g → 5 kg; Anchovy, dried 25 g → 2.5 kg. Full formula: guide "MBG portion scaling".