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Recipes of Complementary Foods

Rainbow Porridge

(Serves 10 persons)

Ingredients

195 g fragrant rice, washed and drained
3 l water
2 chicken breasts
1 medium – sized onion (cut into 8 wedges)
1 cm ginger, sliced
1 small- sized carrot, grated
50 g snow peas, sliced
1 small sized potato, grated

Methods

  • Boil 3 cups of water. Add ginger, onions and chicken .Cook for 10 -15 minutes. Remove chicken from stock and discard the skin, bones and shred chicken.
  • Add the chicken bones back into the stock. Pour 10 cups of water to the stock.
  • Add rice into chicken stock and cook under low heat until you get the desired porridge consistency. Remove chicken bones and onions from the porridge.
  • Mix in chicken and vegetables. Cook for 10 – 15 minutes.

For infants 6 – 8 months, this recipe can be served after being mashed. As for older children, porridge is soft enough to be eaten and need not to be mashed.

Nutritional content per serving
Calorie
180
kkal
Protein
8
g
Fat
3
g
Iron
1.2
mg
Calcium
18
mg

Oat Porridge With Fruit

(Serves 2 persons)

Ingredients

15 g Oatmeal
100 ml Expressed breast milk or milk
10 g Fresh banana, apple, mango or papaya – mashed
100 ml Water

Methods

  • Cook the oatmeal in 1/2 cup of water.
  • When the mixture begins boiling, lower the flame and simmer until thick and soft.
  • Add the milk. Cook for another one minute.
  • Remove from flame and let it cool.
  • Mix in fruit just before serving.

This recipe is suitable for all ages of children.

Nutritional content per serving
Calorie 181 kcal
Protein 8.3 g
Fat 1.5 g
Iron 3.8 mg
Calcium 225 mg

Rice Porridge With Minced Chicken And Carrot

(Serves 2 persons)

Ingredients

10 g Uncooked rice
6 g Chicken meat – minced finely
10 g Carrots – chopped finely and boiled until tender
500 ml Boiled chicken stock

Methods

  • Cook rice with stock in a pot. Stir occasionally.
  • When rice has become porridge, add in carrots and minced chicken. Simmer until cooked.
  • Cool and serve.

For infants 6 – 8 months, this recipe can be served after it mashed. As for older children, porridge is soft enough to be eaten and need not be mashed.

Nutritional content per serving
Calorie 66 kcal
Protein 2.8 g
Fat 0.4 g
Iron 0.2 mg
Calcium 22 mg

Fish Mee

(Serves 2 persons)

Ingredients

12 g Chicken fillet – sliced thinly
20 g Anchovies – grind finely
10 g Mee
3 g Spinach or mustard leaves ( choy sum/ sawi ) – chopped finely
500 ml Boiled chicken stock

Methods

  • Boil the mee in a pot of water until soft. Drain and rinse with cold water.
  • Chop the mee finely. Set aside in a bowl.
  • Cook the chopped spinach / mustard leaves in the stock until tender.
  • Add in fish fillet and mee to the soup and boil for 1 minute.
  • Let it cool slightly and serve.
Nutritional content per serving
Calorie 21 kcal
Protein 2.0 g
Fat 0.7 g
Iron 0.2 mg
Calcium 19 mg[/02]

 

Last reviewed : 11 November 2008
Writer : Rashadiba bt. Ibrahim

 

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