Purple Carrot Soup

I spotted the purple carrot during my grocery shopping. It was imported from Australia. Thinking of giving it a try on my home cooked dish, so I bought a packet of 2. 

This is what I cooked the purple carrot into. The purple carrot soup with lean pork slices, onion and garlic. The kids are inspired by mummy's magic purple soup.They poured the soup into white rice to make their magic purple rice. Kids, it's not magic, but it's the Iodine. 

Purple Carrot Soup (Serves 4)

Magic Cooker Recipe

Ingredients:

1 purple carrot, peeled and cut into cubes
1200ml water
100gm lean pork slices
1 onion, peeled and quartered
5 cloves of garlic
half tsp of white pepper, mashed

Seasonings:
Sea salt and light soy sauce to taste

Seasonings:
Sea salt and light soy sauce to taste

Method:
1. Bring the water to boil in the internal magic cooker pot.
2. Add all the ingredient and leave it simmer for 5 minutes.
3. Put the pot into magic cooker. Leave it for 2 hours.
4. Remove the pot from the magic cooker, and heat it up on the stove.
5. Add seasonings to taste and it's ready for serving.

Bak Kut Teh (Pork Ribs Tea Soup) in Philips Pressure Cooker

Philips Electric Pressure Cooker is a good kitchen helper. It is definitely helpful in terms of shortening meal preparation time. This round, I’m cooking my version of pork ribs soup. Just put in all the ingredients, and when cooking is done, just serve it with blanched enoki mushroom and Romaine lettuce. Enjoy!

Bak Kut Teh （Pork Ribs Tea Soup)

Cooked in Philips Electric Pressure Cooker

Serves 5-6

Ingredients:

450gm of pork ribs, chopped into pieces
250gm of pork belly, cut into bite size
20 meatballs
6 caps of dried shiitake mushroom, dehydrated and stalk removed
200gm of enoki mushroom, cut-off the bottom part and cleaned
3 bulbs of garlic, cleaned, leave the skin on
40gm of bak kut teh spices mix (I use a packet of "Claypot" brand Bakuteh Kau)
Romaine lettuce 
1 liter water

Seasonings:

1 tbsp of oyster sauce
1/2 tsp of dark soy sauce (for coloring)
light soy sauce to taste

Dipping Sauce (Mix-up all):

3-5 cloves of chopped garlic
a handful bird's eye chili, chopped
1 tsp of dark soy sauce
light soy sauce to cover the chopped garlic and chili
juice of 2-3 calamansi

Steps:

1. Put all the ingredients and seasonings, except the Romaine lettuce and enoki mushroom into the internal pot.
2. Place the top lid onto the electric pressure cooker and turn it clockwise to get it locked. Select the “Beef/Mutton” menu, and ensure that the vent is closed and pointed to wards pressure cooking.

3. Blanch the enoki mushroom for 1 minutes, drain and set aside.

4. When the soup is completed with the cooking process, leave it for a few minutes until the pressure is released.
5. Add in the enoki mushroom and lettuce. Serve hot with rice and the dipping sauce.

Make to Order Breakfast, Waroeng of Jeeva Klui Resort

I enjoyed the every moment through out the stay at Jeeva Klui Resort. I always look forward to dine at their "Waroeng" - the open air cafe. We chose our favorite dining table by the pool. We loved to enjoyed sea side view, the fresh breeze and of course the make to order breakfast. Fabulous. Oh, my tummy is growling now while writing this post. 

While seated, a glass of fresh fruit juice of your choice and coffee/ tea will be served. You can select from the breakfast menu ranges from Tropical fruits, freshly baked pastries, mixed fruit yogurt with assorted cereals, Indonesian breakfast, pancake/French toast/waffles and all kinds of egg breakfasts.

If you are an egg lover, you will love almost all of the breakfast as we do. The omelete, the sunny side up or the egg Benedict that served with their daily potatoes, tomatoes, mushrooms, sausage and ham will never disappoint you. Their daily potatoes can be pan-fried baby potatoes, hash brown or potato fritter. We ordered the Eggs Benedict and Orange French Toast twice. Just imagine how delicious it was. 

The Indonesian breakfast that we ordered, the Mie Goreng (fried noodle) and Telur Dadar Lombok (fried rice with side dishes) tasted yummy too. It contained the special taste of Indonesian cuisine, that is the acceptable level of spiciness. 

Let's have a look on what we had taken over the 3 days.  Enjoy!

Tropical Fruits Platter

Jeeva Klui Omelet - Filled with beef ham, spinach, mushrooms, and cheese served with grilled tomato, mushrooms, daily potatoes and chicken sausage.

Eggs Benedict - 2 poached eggs on brioche with spinach and beef ham. Served with mushrooms, daily tomatoes and potatoes. We got the baby potatoes.

                                Eggs Benedict as well, but with the potato in hash brown form. 

Egg roll - Egg omelet rolled with pita bread and choice of chicken or beef sausage

Mie Goreng - Stir fried egg noodles with vegetables, prawn crackers and topped with fried egg

Telur Dadar Lombok - Egg omelet with shallots, garlic, chili and tomato, served with fried rice and sambal sauce.

2 sunny side up with choice of roasted beef ham, served with grilled tomato and potatoes of the day

2 sunny side up with choice of chicken sausage, served with grilled tomato and potatoes of the day

Orange French Toast with grilled banana, whipped cream and maple syrup

Getaway to Lombok, Indonesia

My dear and I had a honeymoon trip in the beginning of Feb 2016. The itinerary covered a 4D3N trip to Lombok, Indonesia. Many doesn’t know about Lombok. In fact, Lombok is an island located to the East of Bali. From Lombok, you can reach Bali and the 3 Gili Islands by speed boat or motor boat.

When it comes to romantic getaway, the accommodation is everything.  We aimed for a total privacy and a luxury space to relax. We wanted to free ourselves from the hassles. My dear booked the Jeeve Klui Resort’s Akasha Pool Villa. By the way, Jeeva is pronounced as “Jeeba” in Indonesia language. It means “the soul of Klui”. Klui is the name of the curving beach behind the resort.

 That open air building is the lobby. Passed through the walk way and the stone stair case, turn right and we reach out Akasha Pool Villa P02.

An entrance opens to a stoned wall garden

A deck area

The private pool

The room view

The outdoor shower

The walk way to the "Warung" (open air restaurant) on the left. The beach is at the end.

More photos...

We had a very pleasant stay there for 4D3N. The staffs from all levels are well trained to greet customers and to offer help whenever they see us at the resort compound.

No Knead Bread Loaf 免揉面包

My last bread making was back in December 2011. Time flies, the bread machine is abandoned for almost 3 years. After reading the news on Penang Health Department found rat droppings, human hair, houseflies at one of the Penang bakery shop, I've decided to make my own bread. Let's warm up with a simple recipe  -  no knead bread.

I found that the bread texture is rough and it tastes a bit dry. I'm keen to experiment some other method the next. Hopefully I can discover a dough that works for soft and springy bread to my liking.

No Knead Bread Loaf 免揉面包

Ingredients:
60 g melted butter
300 g bread flour
150 g water at room temperature
5 g yeast
50 g sugar
4 tbsp milk powder
1 egg at room temperature
Some raisins

Steps: 
1. Add all ingredients in a large mixing bowl.
2. Mix up all the ingredients.
3. Cover it up with cling wrap and leave the dough in the fridge for overnight .
4. Take out the dough from the fridge. You can observe the dough is doubled up in size. Leave aside till it warm up to room temperature.
5. Transfer the dough into Tesco brand bread maker and bake under menu 12. You can bake in the oven too (170/180 deg C for 35-40 minutes).
6. Remove the bread from the bread maker/oven, and cool it on a rack before cutting into slices.

Crispy Anchovies In Spicy, Sweet and Sour Sauce

This anchovies dish is a courtesy of my mum. It is absolutely an appetizing dish that attracts my palate. I can eat it on its own or to serve it with rice. You can cook this in larger portion and store it in air-tight container to be consumed for the next few days. Enjoy!

Ingredients: 
250gm anchovies
200ml water
Cooking oil

(A) To grind:
1 ½ bulb of garlic, peeled
7 red chili, seeded
7-8 bird’s eye chili

(B) To juice:
6 calamansi
½ lemon

Seasoning:
Sugar, salt or light soy sauce to taste

Steps:
1. Grind ingredients (A) into paste using mortal and pestle. Set aside.
2. Juice the ingredient (B). Set aside.
3. Rinse the anchovies in running water, drain and pat dry with kitchen tissue
4. Heat up oil in a wok, deep fry anchovies into golden yellow. Drain the oil, and rest the anchovies on kitchen tissue to remove excess oil.
5. In the same wok, heat up some oil to sauté the grounded garlic and chili paste.
6. Pour in water and leave it simmers for a while. Add in the juice to mix well.
7. Add sugar, salt or light sauces to taste. Simmers the sauce till thickening and off the flame.
8. Toss in the anchovies to coat with the sauce.

Prawns and Veggie Tortilla Wrap

Tortilla wrap is my favorite bento lunch. This version of tortilla wrap takes longer time to prepare compared to the Chickenand Veggie Tortilla Wrap that I shared earlier. I get what I gave. I spend more time in the cooking and preparation, and I got the better taste tortilla wraps.

Prawns and Veggie Tortilla Wrap 
Yields for 2 to 3

Ingredients:
3 tortillas
3 eggs

1/2 tomato, sliced

1/2 Japanese cucumber, sliced

1 stalk of spring onion, chopped

1 small onion, diced thinly, soak in cold water and drained
prawns, shelled, steamed and sliced into 2
Mayonnaise

Cooking oil

Steps:
1. Crack an egg in a bowl. Add a tbsp of chopped spring onion. Beaten it with a fork.

2. Heat up a pan or wok with some cooking oil. Pan fry the egg. When it is almost cooked at the bottom side, top it with a Tortilla. Leave for a few seconds and flip to fry the other side. You’ll get the egg and tortilla stick together. Dish out.

3. Repeat step 1 and 2 to prepare the other 2 sheets of “egg-tortilla”.

4. Allocate a sheet of “egg-tortilla” on a chop board with egg facing up. Spread a layer of Mayonnaise on the egg surface. Top up all the ingredients – tomato and cucumber slices, prawns, onions at the bottom area of the tortilla sheet. Roll it up tightly and cut into two.

5. Repeat step 4 to get the rest of tortilla wraps done.

Baked Paprika Chicken with Philips Electric Pressure Cooker

Little Inbox bought a Philips electric pressure cooker last July. So far, it contributes a lot in cooking. It is worth the value if you consider it as a heavy duty kitchen aid.

This dish was cooked to experiment the texture of the baked free-range chicken from the electric pressure cooker. We know that free-range chicken need longer time to cook due to its firmer texture. Based on my previous experiment, an oven baked free-range chicken tends to be dryer and harder. With electric pressure cooker, you won’t face this problem. What you’ll get a baked free range chicken that is juicy, tender and oil-less compared to normal farming chicken.

Baked Paprika Chicken with Philips Pressure Cooker

Serves 2

Ingredients:

Half of a free-range chicken, cleaned

Marinades:

1 tsp Paprika

½ tsp salt

1 tbsp honey

1 tsp light soy sauce

½ tbsp oyster sauce

Dashes of pepper

2 cloves of garlic, peeled and grated

Steps:

1.Pad dry the chicken after cleaning.

2.Make tiny holes over the chicken with fork.

3.Mix up all the ingredients listed under marinades.

4.Marinate the chicken for overnight in fridge.

5.Take out the chicken from the fridge at least half hour before cooking.

6.Put the chicken in the pressure cooker pot with skin facing up (together with the marinades).

7.Close the pressure cooker lid.

8.Adjust the valve to baking mode.

9.Select “chicken” under the baking mode and press the start button.

10. When it is done, wait till the pressure is released before removing the lid.

11. Turn the chicken with skin facing down. Close the lid and keep warm for 15 minutes before serving.

Fried Angel Hair

My daughter loves noodle. For example, she likes rice flour noodle (mee suah) and vermicelli (bee hoon). I try to discover more kids recipes to please her palate. This fried Angel Hair is whipped up for that purpose. Not only the kids need a healthy diet, the adults gain the benefits too. She likes the noodle. But she eats pretty slow since she is learning to chew her food. Her teething is still in progress. 

I just wonder if kids have problem to digest the angel hair since it is made of Durum wheat? 

By the way, this recipe is modified from the Fried Noodle with Minced Pork and Fungus. 

Fried Angel Hair with Minced Pork and Fungus 碎肉木耳炒面
Serves 4

Ingredients:
4 servings of angel hair, cooked per the instruction on the packaging (remark: salt is added to the hot boiling water)
200g minced pork 5 stalks of chives, cut into 1.5” length
a few florets of black fungus, soaked, drained and cut into strips
5 cloves of garlic, peeled and chopped
1 onion, peeled and chopped
3 Shiitake mushroom, soaked, drained and cut into strips
cooking oil
water (retained from the angel hair boiling process)

Seasonings (Mix-up):
1.5 tbsp of dark soy sauce
1 tbsp of oyster sauce light soy sauce to taste
dashes of white pepper powder
150ml water

Steps:
1. Heat up oil in a wok.
2. Add minced pork and leave it to fry for a while before stirring. Fry and get the minced pork separated.
3. Add onion sauté for a few minutes, stir in garlic to sauté till fragrant.
4. Add mushroom and black fungus. Stir-fry for few minutes.
5. Toss in angel hair. Add seasoning to mix well. Stir-fry for a few minutes. Add more water if needed.
6. Add chives to mix well with the noodle. Stir-fry for another 1 minute before done.

Baby Food - Apple and Carrot Porridge

My babies are fed with savory meat and veggies porridge on weekdays. My 22M girl prefers rice noodle soup than savory porridge. Cooking up a meal for 2 babies pose new challenges, as both have different preference in taste. I was thinking of something else to feed them over the weekend to simulate their taste buds. With the available ingredients, I make a twist to cook up a sweet porridge instead of savory porridge. My girl didn't seem like it, but she still finished up her portion. As for my 11M boy, I fed him the puréed version. Seems like he can accept the taste.

Baby Food - Apple and Carrot Porridge
Serving: 2

Ingredients:
half of a corn, chopped into 2 pieces
5 red dates, rinsed and pitted
2 red apples, peeled, cored and sliced into 8 pieces each
3 ½ tbsp of rice, rinsed half of a carrot, peeled and cut into bite-sized
500ml of hot water

Steps:
1. Add rice, red dates, corn and hot water into slow cooker. Cook for 1 hour.
2. Add carrot and apple. Cook until you get the desired porridge texture.
3. Discard the corn and red dates.
4. Leave the porridge cool down a bit.
5. Mash the apple and carrot and serve together with the porridge.

Capsicum, Eryngii Mushroom and Chicken Stir-Fry

This is another quick and easy one-pan-meal. It is something similar to one of the earlier dish – Capsicum, Shiitake Mushroom & Chicken Stir-fry. I found that chicken, mushroom and capsicum are a delicious combination that suits my taste buds. The quick stir-fry just required fermented bean paste, soy sauce and oyster sauce as seasonings. The dish is full of flavors and one dish is good to go with steamed rice. Never the less, it is a balanced diet too.

Capsicum, Eryngii Mushroom and Chicken Stir-Fry
Serves 4-5

Ingredients:
1 chicken breast, skinned, deboned and cut into strips
1 red capsicum, cored and cut into strips
½ carrot, skinned and cut into thin pieces
1 onion, skinned and diced
1 tbsp of chopped garlic
5 Eryngii mushroom, cut into strips
Cooking oil
4 tbsp of water

Chicken Marinades:
1 tbsp of light soy sauce
Dashes of white pepper powder

Seasonings:
1 tbsp of oyster sauce
1 tbsp of fermented bean paste (mashed)

Steps:
1.Marinate the chicken strips for 5 minutes.
2.Heat up oil in a wok. Fry the chicken trips to golden yellow. Set aside.
3.In the same wok, stir-fry the mushroom till it turn soft and moist.
4.Add a tbsp of oil. Fry the onion and garlic.
5.Stir in carrot.
6.Toss in fried chicken strips and capsicum to mix well. Add seasonings and few tbsp of water. Stir-fry for 1 minutes.
7.Dish out and serve hot with steamed rice.

Baby Food- Fish and Vegetable Porridge

I did a simple statistics on my blog posts. 

My effort on this blog reduced from 120 posts in 2010 to 78 posts in 2011. Then the post dropped tremendously from 78 posts to merely 33 posts in 2012. 

Assume my blogging effort is 100% in year 2010, I sacrificed 35% of my blogging effort on my daughter in year 2011. Again in 2012, additional 37.5% of my blogging effort is delegated to my son. So now at the beginning of 2013, my blogging momentum left only 27.5% compared to 2010. 

In return, I have less readers visiting my blog, I have very less comments in my latest posts. 

Okay, feel free to correct me if my statistic study is wrong. :P 

New year new resolutions. Ahem, my 2013 new year goal is nothing new, but to continue cooking healthy and delicious food for the family of 4. Each meal need to be as simple as possible, and as delicious as possible. Happy New Year 2013 to all my readers! 

To achieve my new resolutions, my first 2013 post is started with this Fish and Vegetable Porridge. It’s so nutritious, right?

 

Baby Food: Fish and Vegetable Porridge 
Serves 2 

Ingredients: 
fish fillet, skinned
4 tbsp of rice, rinsed
carrot, cut into thin strips
choy sum, chopped
hot boiling water

Seasonings (optional): 
half tsp of fried garlic oil

Steps:
1. Add rice and hot water to a small slow cooker. Cook it for 2 hours.
2. Add fish fillet. Once the fish is cooked, dish it out.
3. Add vegetables and cook for 15 minutes.
4. Mash the fish fillet in a bowl. Pour the porridge over the mashed fish fillet. Mix it up with fried garlic oil.
5. Leave it cool for a while and serve warm.

Fried Noodle with Minced Pork and Fungus 碎肉木耳炒面

I’ve been cooking this for a couple of times. It’s definitely a simple and delicious meal to warm up your tummy. What’s more is it can be made in less than 30 minutes. I just learned to add more healthy ingredients in our daily meal. In this case, I have black fungus added. For a healthier version, I would suggest you to substitute yellow noodle with organic wheat noodle. In this way, you won’t feel guilty of consuming yellow noodle.

Fried Noodle with Minced Pork and Fungus 碎肉木耳炒面
Serves 5

Ingredients:
600g yellow noodle, blanched in boiling water
bean sprout
200g minced pork
5 stalks of chives, cut into 1.5” length
2 florets of black fungus, soaked, drained and cut into strips
5 leaves of napa cabbage, cut into strips
3 cloves of garlic, peeled and chopped
1 onion, peeled and chopped
2 Shiitake mushroom, soaked, drained and cut into strips
cooking oil

Seasonings (Mix-up):
2tbsp of dark soy sauce
1 tbsp of oyster sauce
2 tbsp of chili paste
4 tbsp of light soy sauce (or adjust to taste)
dashes of white pepper powder
150ml water

Steps:
1. Heat up oil in a wok.
2. Add minced pork and leave it to fry for a while before stirring. Fry and get the minced pork separated.
3. Add onion sauté for a few minutes, stir in garlic to sauté till fragrant.
4. Add mushroom, black fungus and napa cabbage. Stir-fry for few minutes.
5. Toss in yellow noodle and bean sprout. Add seasoning to mix well. Stir-fry for a few minutes.
6. Add chives to mix well with the noodle. Stir-fry for another 2 minutes before done.

Capsicum, Shiitake Mushroom & Chicken Stir-fry

Time flies. I have abandoned my blog for quite some time. I’m away for good happenings. Officially, I’m a full time working mummy for two now. What a challenging role. What’s more the two little ones are just one year apart. Life is hectic, but very fulfilling. Despite the 2 kids, my life still goes on with cooking. However, I rarely have time to dress up my home cooked dish for photography. I will blog less till the situation allows me to do so. 

This dish is a complete dish and balanced diet to serve with steamed rice. Just a quick stir-fry all the ingredients together, and our meal settle. Nonetheless, it is flavorful.

Capsicum, Shiitake Mushroom & Chicken Stir-fry

Ingredients:
half of chicken breast, cut into strips
1 onion, peeled and sliced
1 tbsp of chopped garlic
3 fresh shiitake mushroom, stalk removed and cut into strips
cooking oil
4-5 tbsp of water

Seasonings:
1tbsp of fermented soy bean, chopped
1tbsp oyster sauce

Chicken Marinades:
1tsp light soy sauce
dashes of white pepper powder

Steps: 
1. Heat up oil in a wok. Fry the marinated chicken strips till golden yellow. Set aside.
2. With the remaining oil in the wok, stir-fry the onion and garlic.
3. Add mushroom and fried chicken strips to sauté with the seasonings and a few tbsp of water.
4. Stir-in the capsicum and mix well all the ingredients.
5. Dish out and serve hot with rice.

Baby Food - Purple Sweet Potato Millet Porridge 紫番薯小米粥

My girl is facing minor constipation problem. I try my best to add good sources of dietary fiber to her meal. This purple sweet potato porridge may help in digestion, improve her bowels movement and ease the constipation. Don’t panic when you see your baby’s excrement in dark purple color.

Baby Food – Purple Sweet Potato Millet Porridge

Ingredients:
1 ½ tbsp millet, rinsed
50gm purple sweet potato, peeled and cut into pieces
260ml of boiling water (add more if needed)

Steps:
1. Add millet and boiling water to the slow cooker. Cook for 30 to 40 minutes.
2. Add sweet potato. Cook until you get the thickness you want. Add more water if needed.
3. Mash the sweet potato. Leave it cool for a while and serve warm.

Air-Fried Lemongrass Flavored Chicken Wings

These fried chicken wings were cooked in air-fryer. It is oil-free, and it’s fragrantly infused with lemongrass flavor. To increase the crispiness, potato starch was used to coat the chicken before frying.

Air-fried Lemongrass Flavored Chicken Wings (Air-Fryer Recipe)

Ingredients:
10 chicken wings, rinsed and excess fat discarded
potato starch

Marinades (blended):
2 stalk of lemongrass (just the white portion)
1 onion, peeled and diced
1 tsp salt
1 tbsp soy sauce
1 ½ tbsp of honey
dashes of white pepper powder

Steps:
1. Marinate the chicken wings for overnight in air-tight container.
2. Preheat the air-fryer for 3 minutes at 180 deg C.
3. Coat the chicken wings with potato starch and arrange in the air-fryer. Note: the air-fryer can fry 4 chicken wings at one time.
4. Fry the chicken wings for 15 minutes at 180 deg C. Overturn the chicken wings and fry for another 10 minutes or till golden brown.
5. Dish out.

Purple Sweet Potato Muffins 紫番薯玛芬

I bought some purple sweet potato from the store. Realized that I have not baked for ages, hence I decided to bake some muffins with it. Not bad at all. We were so satisfied to have some home made fluffy muffins for our Sunday breakfast. Life is simple.

Purple Sweet Potato Muffins 紫番薯玛芬

Yields for 11 muffins

Ingredients:
300g self-raising flour
170g caster sugar ( I used 160g instead as the sweet potato is very sweet)
3 eggs
125g unsalted butter, melted
125ml milk
100g purple sweet potato, steamed, peeled and mashed
additional milk (to mix up with mashed sweet potato)

Steps:

1. Preheat oven to 180 deg C.

2. Mix up the mashed sweet potato with the additional milk prepared. Add milk a little at a time, repeat the step until you get the thickness like mashed banana.

3. Sift self raising flour into a large mixing bowl. Add the sugar, eggs, butter and milk. Add the mashed sweet potato and milk mixture. Mix until just combined. 

4. Scoop the batter into muffin trays/ muffin cups. Bake for 25 minutes.

5. Take out the muffins and leave it cool before serving.

Bowles Mint Jelly

This is a scheduled post.
This jelly is something either you like it or you dislike it. You’ll like it if you like the smell of Bowles mint, or vice verse. Hubby requested some jelly as water soluble fiber to his diet. Here comes the new flavor for him since I have lots of home grown Bowles mint leaves harvested. Hubby did not comment much, but he finished up the jelly in few days time. 

Bowles Mint Jelly

Ingredients:

5 tbsp of agar-agar powder
1600ml water
20 Bowles mint leaves, rinsed under running water
brown sugar to taste

Steps:

1. Boil 1600ml water in a pot. Add Bowles mint leaves when boiling.
2. Leave it simmers for 5 minutes.
3. Mix in the agar-agar powder. Add brown sugar to taste. Leave it simmers for 3 minutes.
4. Remove the Bowles mint leaves. Off the fire, and leave the agar-agar mixture to cool for few minutes in the pot.
5. Pour it into jelly moulds. Cool it to room temperature.
6. Chilled for 2 hours before serving.

Baby Food - Kiwifruit Brown Rice Cereal

This is a scheduled post.

Daddy fed baby kiwifruit while he was having it. Baby kept on approaching her daddy asking for more after tasting it. This is the body language to express her liking to one food. Hence, this weekend, kiwi fruit is added to her diet. It is rich in Vitamin A, Vitamin C, fiber, potassium and folate. It is also contains dietary fiber and antioxidants.

Kiwifruit Brown Rice Cereal

Ingredients: 

5 tbsp of brown rice cereal
hot water (add accordingly)
half of kiwifruit flesh, mashed

Steps:
1. Mixed up brown rice cereal with hot water.
2. Leave it cool for a while.
3. Top up the cereal with kiwifruit.
4. Serve warm.

Spinach and Meat Porridge

This is a scheduled post.
A good way to add iron to baby’s diet is by feeding her spinach. The iron content in this green leafy vegetable is the richest among the others. From the info I got from a program, a newborn baby is having iron in her body through her mother. The iron will be used up for red blood cell production by the time the baby is 6M. So, it’s necessary to add this element to baby’s diet after you start feeding baby solid food since the source of iron in infant formula is no longer able to fulfill her needs. 

Spinach and Meat Porridge 

Ingredients: 

1 tbsp of white rice, rinsed
1 tbsp of millet, rinsed
5 pieces of soft lean pork (you can substitute it with another type of red meat or white meat)
spinach, chopped
200ml hot boiling water

Steps: 

1. Put all the ingredients into a small slow cooker, except the spinach and meat.
2. Add the meat when the porridge starts boiling.
3. 15 minutes before the porridge is ready, add spinach. Stir to mix up all the ingredients. Continue the cooking.
4. Off the power and leave it cool for a while.
5. You can either remove the meat from the porridge before feeding, or retain 1 or 2 pieces of the meat and puree the porridge before feeding.