Yummy Baby Foods: Threadfin & Tofu in Brown Rice Porridge

Ya, yet another porridge recipe! :D

The reason for posting this recipe here is because I discovered a nice addition to the usual fish porridge ingredients. It is tofu. Besides the usual slice of ginger, the fishy odor is less strong in the presence of tofu. Personally, I felt that it gave the dish a balance of flavours.

Threadfin (wu yu), as many locals are aware, is a popular fish used in baby foods due to its few bones. It is also not cheap. To buy it fresh, skip your neighborhood supermarkets for the wet markets’ fare.

Okies, here’s the recipe:

Ingredients

• brown rice grains (1 Chinese soup spoon) – I used the elephant brand’s organic brown rice as no soaking is required (available at econ-mini mart)
• hot water (250 ml or 1 Chinese rice bowl)
• threadfin (small, thick slice of fillet, minced with knife)
• carrot (1 stick, peeled and chopped into chunks)
• ginger (1 slice)
• silken organic tofu (1 small block: 2″ cube, cut into tiny cubes)

Method

1)  Add washed brown rice grains, ginger, carrots and hot water into the slow cooker and cook on ‘high’ for 1.5 – 2 hr.

2) Once the porridge is cooked, remove all the carrot pieces and mash 2 of the carrot chunks in the serving bowl. Set it aside for later use.

3) Add threadfin and tofu and stir for a few seconds.

4) Cover for a minute, then remove the slice of ginger and scoop out the porridge into the bowl with mashed carrots. Stir to mix all the ingredients well before feeding :)