Sunday, May 25, 2008

BB Salmon Fried Porridge (Stewed Rice)

Coincidentally discovered that Kimi likes his porridge done this way. Meaning, pre-fry ingredients till fragrant and then add to rice to be stewed till porridge like.

It's really tasty and fragrant. Another way to prepare porridge for your tots.

  • 50-80g salmon sliced
  • 8 baby asparagus chopped (de-skin the lower portion)
  • A few Brown Shimeji mushroom chopped
  • 2 inch fresh corn (shaved)
  • Chopped garlic
  • 1 small shallot thinly sliced
  • Pepper, kelp & basil
  • Soya sauce & sesame oil
  • 2 tbsp white rice & 1 tbsp brown rice
  1. Marinate salmon with basil, kelp and pepper for 15mins. Add the corn flour and leave for another 15mins.
  2. Shave the corn and with the fresh kernels, add a little water and blend till smooth.
  3. Heat a little oil and fry shallots till fragrant then add in the garlic.
  4. Add the salmon and fry lightly before putting in the asparagus & mushroom.
  5. Top with the fresh corn puree and fry, turning slowly and constantly.
  6. Once fragrant, drizzle some sesame oil. Remove and add to uncooked rice in slow cooker.
  7. Add hot water to rice as per usual proportion for porridge.
  8. Cook on high for 2 hours or lesser if bb likes harder texture.
  • You can use other forms of protein like chicken or pork.
  • Play with the different ingredients. You can use broccoli, carrots or pumpkins. Use whatever your bb likes or whatever you have.
  • If you prefer, you can use stock instead of water but pre-frying it makes it tasty and fragrant enough so can omit using stock.
  • Aportion your water to the texture that your bb likes.
  • Using hot water in the slow cooker cuts down cooking time by almost half



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