After some trial and error with cooking solid food for Hannah at home, I have a small collection of recipes which worked (i.e. the dishes turned out to be delicious). They are so good that mommy steals a mouthful every now and then from Hannah’s bowl on the pretext of checking for food temperature. :P
I started feeding Hannah salmon from 8 months onwards. Here’s a recipe for salmon porridge which is simply yums.
Ingredients (serves 1 chinese bowl)
- White rice (1 chinese spoon)
- Brown rice (1/2 chinese spoon)
- Salmon (1 small slice: 6 cm by 2 cm by 0.7 cm)
- Cauliflower (1 big floret)
- Potato (1 small)
- Carrot (1 small)
- Ginger (1 thin slice: 2cm x 2cm x 0.3cm)
- 250 ml hot/boiling water
- Into the slow cooker, add both white and brown rice, hot water and a slice of ginger. Set slow cooker to ‘high’ and let it cook for about 1 hour.
- In the mean time, boil water for the steaming of vegetables.
- Slice the peeled potato, peeled carrot and cauliflower thinly and spread them out on a plate.
- Steam the vegetables for 15 minutes. (Do not overcook the potato as it can become gummy.)
- After 15 minutes, take out the vegetables and replace with salmon and *steam for 3-5 minutes.
- While the salmon is being steamed, puree the vegetables.
- After about 2-3 minutes, take out the salmon. Remove its skin and mash the meat well by pressing down with a fork. You can use a spoon too.
- After one hour of cooking the rice, add the vegetable puree and mashed fish into the slow cooker. Stir well to mix. (Note: The viscosity of the porridge now helps to break up the fish into even finer strands.)
- The porridge is ready to be served. Scoop it out into a small bowl and cool it to a just warm temperature by placing the bowl into a bigger bowl containing tap water.
*An alternative way to cook salmon is to add it directly into the cooked porridge just before serving. You’d need to mince it finely first. Fish cooks quickly.
Fatty fish is delicious in porridge. Cod works well too.