Steamed sweet potato + Orange
166 kkal · protein 2.2 g · 180 g per portion — snack MBG standard.
Ingredients (per 1 portion)
- Orange, fresh — 100 g
- Sweet potato, fresh — 80 g
qty = gram(1 porsi) × N × f · Buy column = Cook × (1 + buffer)
| Ingredient | per 1 portion | f | Cook × 2 | Buy |
|---|---|---|---|---|
| Orange, fresh | 100 g | 1.00 | 200 g | 210 g |
| Sweet potato, fresh | 80 g | 1.00 | 160 g | 168 g |
| Total | 360 g | 378 g | ||
Batch nutrition: ≈332 kkal · ≈4 g protein for 2 portions
Method
- Wash sweet potato well, steam 20–25 min until a skewer slides through.
- Serve orange whole — wash the skin before peeling.
Ingredient handling & storage
- Orange, fresh — Store cool and ventilated ≤2 weeks, or ≤7 °C longer. Wash the peel before cutting/peeling.
- Sweet potato, fresh — Store dark, cool, ventilated — do NOT refrigerate (chilling injury hardens the core). Peel just before cooking; hold in water to prevent browning.
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.
- Orange, fresh — Citrus allergy is rare; more common: skin/acid irritation in eczema kids, and orange can trigger oral allergy in some pollen-allergic children. Light restriction: not a ban.
- Sweet potato, fresh — Allergy is very rare — sweet potato is often the substitute for multi-allergic children. Restriction: high carbs for diabetic children — portion it.
Keeping the cooked dish
Steamed sweet potato ≤4 h warm or ≤6 h covered at ambient. Whole oranges keep for days — cut/slice only close to service.
Nutrition per portion
≈166 kkal energy · 2.2 g protein · total 180 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: Orange, fresh 100 g → 10 kg; Sweet potato, fresh 80 g → 8 kg. Full formula: guide "MBG portion scaling".