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 |
