Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Smooth Cambodian coconut beef curry purée served beside a separate soft rice purée.
Ingredients
MSA graded diced chuck steak, trimmed of gristle and connective tissue, 5500g
Vegetable oil 100g
Onions, peeled and chopped, 2000g
Green capsicums, peeled and deseeded, 2000g
Long green chillies, stalks and seeds removed, chopped, 80g
Garlic, crushed, 50g
Ginger, finely grated, 50g
Cinnamon sticks 6, enclosed in a spice bag and removed after cooking
Coriander leaves and green onions 100g, cooked, blended and sieved into sauce
Rice, dry, 1000g
Water for rice, approximately 3000g, adjusted to absorption
Additional beef stock up to 2000g, for separate beef and rice purées
Food thickener, as needed, as per manufacturer's instructions
Optional roti omitted
Final texture
Two smooth, lump-free purées that hold a soft shape, require no chewing and slide from a spoon without sticking; no meat fibres, rice grains or separate liquid.
Sauce, gravy & liquid
Use sieved curry sauce and stock as processing liquids. Thicken only as needed; both purées must hold shape without becoming sticky or releasing thin liquid.
IDDSI Level 4 requirements
Smooth with no lumps, no separate liquid.
Holds its shape; falls off a tilted spoon in a single spoonful.
Does not drip through fork prongs (fork drip test).
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
IDDSI testing & verification
Level 4 — Pureed. Saved on this device only until staff logins are added.
Photo shows the Regular dish
