Rice + Omelette + Tamarind soup

Ingredients (per 1 portion)

• Rice, raw — 75 g
• Egg, fresh — 55 g
• Chayote, fresh — 30 g
• Long bean, fresh — 25 g
• Baby corn, raw — 25 g
• Tomato, fresh — 15 g
• Palm cooking oil — 6 g
• Shallot — 5 g

Method

• Steam rice (guide nasi-putih-tanak).
• Omelette: beat + salt, pour a thin tray, steam/bake 160 °C 12–15 min until firm, cut squares (guide telur-dadar).
• Tamarind soup: baby corn 5 min → chayote + long bean 3 min → tomato; strained tamarind last (guide sayur-asem).

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.
• Chayote, fresh — Store ≤7 °C up to 2 weeks. Chayote sap makes skin itch/stiffen — peel under running water or wear gloves.
• Long bean, fresh — Store ≤7 °C 4–5 days; pick young ones that snap crisply. Wash right before cutting.
• Baby corn, raw — Store wrapped ≤7 °C 3–4 days. Wash and cut right before cooking.
• 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.
• 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.
• Long bean, fresh — Cook through — lectins in fresh legumes are reduced by heat; not for raw serving.
• 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.
• Chayote, fresh — Allergy is very rare. The main restriction remains sap handling (skin irritation), not consumption.
• Long bean, fresh — Legume — same as green bean: rare allergy, log for legume-allergic children.
• Baby corn, raw — Corn allergy is rare but real (zein protein). Note any corn-allergy history — safe for the majority of children.
• 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).
• Shallot — Allium — rare; can trigger FODMAP symptoms (bloating) in sensitive children. Not a major allergen.

Keeping the cooked dish

Cooked omelette ≤4 h — the surface dries fast; keep covered while waiting. Tamarind soup ≤3 h.

Nutrition per portion

≈466 kkal energy · 15.4 g protein · total 236 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; Chayote, fresh 30 g → 3 kg. Full formula: guide "MBG portion scaling".