BB Salmon Porridge

With such fresh salmon, how can I not make salmon porridge for Kimi? I only added some kelp and basil to the salmon about 10mins before putting into the slow cooker.

I sliced the filler thinly and added just before serving, leaving it in the slow cooker for about 5mins. Normally I'd prefer to keep fish whole as I would serve the fish first. In this way, even if Kimi do not finish the porridge at least he's eaten all the 'goodies'.

But for this, I wanted it to be just cooked so it will be tender and soft. Hence I sliced it thinly so it will cook quickly. There was absolutely no fishy smell and Kimi finished the whole bowl!

Ingredients

• 50g salmon fillet thinly sliced (sashimi cut)
• 1 bunch baby chinese cabbage cut in half (wa-wa cai, dolly cabbage)
• 2 slices of 1 inch corn (cut into quarters)
• 1 small chicken drum (skin & fat removed)
• 2 tbsp white rice, 1 tbsp brown rice
• Sprinkle of kelp and basil
• Water

Method

1. Add hot water to slow cooker.
2. Put in chicken, corn and cabbage and switch on high for 2 hours.
3. Stir occasionally and check that water do not dry up.
4. Once porridge is of desired texture, remove chicken and corn and discard.
5. Remove cabbage and set aside.
6. Carefully put in salmon slices and close cover.
7. Dish and serve after 5 mins
8. ENJOY

Tips

• These Baby Chinese Cabbage (wa-wa cai) gives the porridge a fragrant and sweet taste. Sometimes, I will discard these and add other veg but you can still eat these as they are soft and easy for baby to swallow. I use scissors to cut it up further to ensure they are of bite size