Rice + Sweet-soy braised beef + Stir-fried sprouts

Ingredients (per 1 portion)

• Rice, raw — 75 g
• Beef, fresh — 60 g
• Bean sprouts, fresh — 40 g
• Carrot, fresh — 20 g
• Sweet soy sauce — 10 g
• Palm cooking oil — 6 g
• Shallot — 5 g
• Garlic — 3 g

Method

• Steam rice (guide nasi-putih-tanak).
• Semur: sauté shallot + garlic, add beef until coloured, pour sweet soy + water; braise until tender to core ≥71 °C (guide ayam-kecap-semur — same technique).
• Stir-fry sprouts on high heat 2–3 min — MUST be cooked through (raw sprouts are risky), serve ≤2 h (guide tumis-toge).

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.
• Beef, fresh — Store ≤4 °C on the bottom shelf, 1–2 days; freeze ≤−18 °C for longer. Thaw in the chiller — never on the counter.
• Bean sprouts, fresh — Store ≤4 °C, use ≤1–2 days — sprouts turn slimy fast. Wash under running water right before cooking.
• 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

• Beef, fresh — Same cross-contamination rules as chicken: tools & hands separate from ready-to-eat food. Cook to core ≥71 °C.
• Bean sprouts, fresh — Raw sprouts are an ideal medium for Salmonella/E.coli (warm-wet growing conditions). MUST be cooked through in a child programme — never raw or just blanched. Wilted/slimy/sour sprouts = discard.
• 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.
• Beef, fresh — Red-meat allergy is rare but real — alpha-gal syndrome (from tick bites) triggers anaphylaxis DELAYED 3-6 h after eating, so it is often missed. If a child has a history of late-night reactions after beef: report to the nutrition officer.
• Bean sprouts, fresh — Soy sprouts carry mild soy allergen; mung-bean sprouts are legume. The dominant risk remains microbiology, not allergy.
• 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

Beef semur ≤4 h ≥60 °C (the soy gravy preserves it); leftovers ≤4 °C ≤24 h reheated to ≥71 °C. Stir-fried sprouts MUST be served ≤2 h — sprouts spoil fastest.

Nutrition per portion

≈495 kkal energy · 20.1 g protein · total 219 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; Beef, fresh 60 g → 6 kg; Bean sprouts, fresh 40 g → 4 kg. Full formula: guide "MBG portion scaling".