This baby congee is a little more labor intensive, but my reward is always those kicking little legs. And it's so delicious that I have to confess to saving a portion for myself every time. Try it!
Chicken has "yang" elements and is considered "heaty" food, so I only serve this congee to my baby occasionally and never when she is unwell. It is hence also only suitable for babies over a year old.
AROMATIC CHICKEN CONGEE
A - Chicken
1 bone-in chicken breast
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya sauce
B - Vegetables
2 carrots, diced into small baby bite-sized pieces
2 potatoes, diced into small baby bite-sized pieces
C - Rice
4 tbsp white long-grain rice, rinsed thoroughly
*****
A - Place chicken in a saucepan and cover with 1" of water. Bring to a boil.
B - Lower the heat to a simmer. Add in diced vegetables. Simmer for 2-3 hours. Note: Sometimes I add 1 diced tomato as well.
When the chicken stock is ready, take the chicken breast out. Using a fork and knife, separate out the chicken meat and dice into small baby bite-sized pieces.
C - In a separate saucepan, cover the rice with 1" of chicken stock. Bring to a boil and then lower heat to a simmer. Cook until the rice has been reduced to a thick consistency.
Mix in the diced chicken and vegetables. Then, depending on the age of your child, blend with a hand-held immersion blender to the appropriate consistency. Serve with a smile and song.
Previously at artisanedibles dot blogspot dot com.
Thursday, August 11, 2011
Baby Food: Fish Congee
I keep my baby's palate light and simple. She drinks only water and whole milk, no juice. Food is seasoned unadventurously. Absolutely no sugar - "cookies" are Cheerios - she'll have plenty of sugar when she grows up. Lots of natural sugar though, mainly through fruit - bananas, mangoes, donut peaches, watermelon. My husband calls me a 'Tiger Mom'. He ain't seen nothing yet! =)
Asians generally feed their babies white fish - cod, threadfin (I have not found this in my part of the USA), tilapia. Black cod is oily and therefore tasty. Tilapia is a little milder, and may be suitable for younger children. I prefer fresh, wild-caught over frozen. Always buy the part of the fish furtherest from the tail - less bones - and ask your fishmonger to debone. Still, be on a sharp lookout for bones when you are cooking and feeding your child.
FISH CONGEE
(serves 2 baby meals)
A - Rice
4 tbsp white long grain rice, rinsed thoroughly
B - Fish
3 oz black cod
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya sauce
C - Vegetables
2 stalks scallions, cut finely into small bits, including the white part
*****
A - Cover the rice with 1" of water. Bring to a boil and lower the heat to simmer.
B - Marinate the fish for 5 minutes. When the water has reduced to just above the surface of the rice, add the fish in. Cover with the rice mixture and cook for a further 5 minutes. When the fish is cooked, break it up into small pieces with a metal spoon.
C - Stir in the cut scallions and cook for a further 2 minutes. Scallions add so much flavor!
Then, depending on the age of your child, blend with a hand-held immersion blender to the appropriate consistency. Serve with a smile and song.
Note: I like to serve this is a wide pasta bowl/plate instead of a bowl; this makes it easier to poke around with your spoon for bones during feeding.
Asians generally feed their babies white fish - cod, threadfin (I have not found this in my part of the USA), tilapia. Black cod is oily and therefore tasty. Tilapia is a little milder, and may be suitable for younger children. I prefer fresh, wild-caught over frozen. Always buy the part of the fish furtherest from the tail - less bones - and ask your fishmonger to debone. Still, be on a sharp lookout for bones when you are cooking and feeding your child.
FISH CONGEE
(serves 2 baby meals)
A - Rice
4 tbsp white long grain rice, rinsed thoroughly
B - Fish
3 oz black cod
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya sauce
C - Vegetables
2 stalks scallions, cut finely into small bits, including the white part
*****
A - Cover the rice with 1" of water. Bring to a boil and lower the heat to simmer.
B - Marinate the fish for 5 minutes. When the water has reduced to just above the surface of the rice, add the fish in. Cover with the rice mixture and cook for a further 5 minutes. When the fish is cooked, break it up into small pieces with a metal spoon.
C - Stir in the cut scallions and cook for a further 2 minutes. Scallions add so much flavor!
Then, depending on the age of your child, blend with a hand-held immersion blender to the appropriate consistency. Serve with a smile and song.
Note: I like to serve this is a wide pasta bowl/plate instead of a bowl; this makes it easier to poke around with your spoon for bones during feeding.
Baby Food: Long Beans and Pork Congee
Many people have asked me: What do you feed your baby?
Mostly, I cook a simple rice congee for her lunch and dinner. She's had beef, pork, fish, liver, hairy marrow - no allergies so far, thank God! But as you mothers out there know, this isn't always possible; occasionally I resort to baby jar food (Earth's Best seems to be the baby's favorite). But we try to cook as a rule of thumb. I try to stretch one cooking session over 2-3 meals; cooking in the afternoon while the little one is napping, and she eats that for dinner and lunch the next day.
This is her absolutely favorite congee - I know when she starts kicking her little legs. It's colorful, fragrant, and full of flavor - everything little ones like! Long beans are also rich in iron and very nutritious. It is so delicious that I always cook some extra for myself...
I love watching my little girl eat.
LONG BEANS AND PORK CONGEE
(serves 2 baby meals)
A - Rice
4 tbsp rice, rinsed thoroughly
B - Vegetables
1 tbsp vegetable oil
2 carrots, diced into small baby bite-sized cubes
2 handfuls of long beans, cut off ends and into small baby bite sizes
C - Meat
2 oz minced pork
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya sauce
*****
A - Cover the rice in a saucepan with 1" of water. Bring to a boil and lower heat to simmer.
B - In a small wok, heat the oil. The way to test when the oil is hot enough is to place your hand just above the surface and count to 5. If your palm gets hot, it's hot enough. Add the diced long beans and carrots and stir-fry for 3 minutes.
C - While the rice and vegetables are cooking, marinate the minced pork for 5 minutes. When the vegetables are done, add the marinated minced pork and continue to stir-fry until the meat is cooked. Set aside.
When the rice has cooked down to a thick consistency (you can add more water if needed), spread the stir-fried mixture on the surface of the rice. Cook covered for a further 5 minutes.
When the congee is well and truly done, mix everything with a spoon and then, depending on the age of your child, blend with a hand-held immersion blender to the appropriate consistency. Serve with a smile and song.
Mostly, I cook a simple rice congee for her lunch and dinner. She's had beef, pork, fish, liver, hairy marrow - no allergies so far, thank God! But as you mothers out there know, this isn't always possible; occasionally I resort to baby jar food (Earth's Best seems to be the baby's favorite). But we try to cook as a rule of thumb. I try to stretch one cooking session over 2-3 meals; cooking in the afternoon while the little one is napping, and she eats that for dinner and lunch the next day.
This is her absolutely favorite congee - I know when she starts kicking her little legs. It's colorful, fragrant, and full of flavor - everything little ones like! Long beans are also rich in iron and very nutritious. It is so delicious that I always cook some extra for myself...
I love watching my little girl eat.
LONG BEANS AND PORK CONGEE
(serves 2 baby meals)
A - Rice
4 tbsp rice, rinsed thoroughly
B - Vegetables
1 tbsp vegetable oil
2 carrots, diced into small baby bite-sized cubes
2 handfuls of long beans, cut off ends and into small baby bite sizes
C - Meat
2 oz minced pork
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya sauce
*****
A - Cover the rice in a saucepan with 1" of water. Bring to a boil and lower heat to simmer.
B - In a small wok, heat the oil. The way to test when the oil is hot enough is to place your hand just above the surface and count to 5. If your palm gets hot, it's hot enough. Add the diced long beans and carrots and stir-fry for 3 minutes.
C - While the rice and vegetables are cooking, marinate the minced pork for 5 minutes. When the vegetables are done, add the marinated minced pork and continue to stir-fry until the meat is cooked. Set aside.
When the rice has cooked down to a thick consistency (you can add more water if needed), spread the stir-fried mixture on the surface of the rice. Cook covered for a further 5 minutes.
When the congee is well and truly done, mix everything with a spoon and then, depending on the age of your child, blend with a hand-held immersion blender to the appropriate consistency. Serve with a smile and song.
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