Baby porridge

1.Broth
Dried scallops
Ikan bilis powder
White bait fish powder
Pork ribs/Lean meat

2.Fish/protein
Salmon
Threadfin
Cod fish
Eggs

3.Squash
Potato
Sweet potato
Pumpkin
Carrot
Chinese yam (huai San)
Tomatoes

4.Vegetables
Brocooli
Spinanch
Asparagus stems

5.Example
Threadfin Fish + Silken Tofu + Carrot + Spinach
Silver Fish + Sweet Potato + Baby Spinach
Pan-Fried Salmon + Steamed Carrots, Baby spinach & Cherry Tomatoes
https://www.google.com/amp/s/deardyan.com/2015/10/21/8-months-nadyanomnomnom/amp/

protein (chicken, fish, pork, or beef) + sweet potato + pumpkin / kabocha + dried scallops + dried silver fish + spring onion + broccoli florets / tomato + egg yolk
https://rasamalaysia.com/deluxe-baby-porridge/

Pork Rib porridge with sweet potato, carrot and broccoli
Pork rib porridge with beetroot and broccoli
Anchovies porridge with sweet potato, carrot, broccoli and sweet corn
Porridge with anchovies, carrot, broccoli and sweet potato
https://www.submerryn.com/2014/04/fuss-free-baby-porridge-recipes.html

End results

Pear puree


INSTRUCTIONS
Wash fruit. (Any type of pear will do – I use Bosc or Bartlett).
Cut pears in half and remove seeds and stem. Cut each half into 6 pieces.
Put pear and water into a large pot. Turn the burner on high and cover with a lid.
Once the mixture comes to a boil, turn heat down to low and simmer, covered, for 20-30 minutes, stirring occasionally until the pears are soft and can be pureed.
Blend in a blender, puree until smooth.
Pour into ice cube trays, allow to cool, wrap/cover, and freeze.
Thaw in the fridge the night before use, or thaw by putting the ice cube in a bowl over a bowl of hot water on the counter to defrost.

End results

Thanks to the recipe which we refer to

Homemade Baby Food Recipes: Pear Puree

Carrot puree

Put the carrots into a steamer set over boiling water and cook for 15 to 20 minutes until tender. Alternatively put the carrots in a saucepan and pour over just enough boiling water to and cover with a lid, simmer for 15 to 20 minutes until soft.
Drain the carrots and place in a blender, adding some of the water from the bottom of the steamer or some of the cooking liquid, then puree until very smooth.
The amount of liquid you add really depends on your baby, you may need to add a little more if he finds the puree difficult to swallow.
Spoon some of the puree into your baby’s bowl and serve lukewarm. You can freeze the remainder in an ice cube tray or small plastic containers.

End results

Thanks to the recipe which we refer to

Carrot Puree

Avocado puree

INSTRUCTIONS
If Serving Fresh / Immediately
Mash the avocado with a fork or blend it in a food processor.
Mix with breastmilk, formula or water to reach desired consistency.
If Freezing
Mash the avocado with a fork or blend it in a food processor.
Divide into ice cube trays, wrap/cover, and freeze.
Thaw in the fridge the night before use, or thaw by putting the ice cube in a bowl over a bowl of hot water on the counter to defrost.
Once defrosted, mix with breastmilk, formula or water to reach desired consistency

End results

Thanks to the recipe which we refer to

Homemade Baby Food Recipes: Avocado Puree

Roasted Cauliflower

INGREDIENTS

Basic roasted cauliflower

  • 1 large head of cauliflower
  • 2 to 3 tablespoons extra-virgin olive oil, as needed
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper, to taste

For the Italian version, you’ll also need:

  • ¾ cup (about 1 ½ ounces) finely grated Parmesan
  • 1 teaspoon finely chopped fresh Italian parsley, for garnish
  • Finely grated lemon zest, for garnish
  • Red pepper flakes (omit if sensitive to spice), for garnish

For the Mexican version, you’ll also need:

  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ cup raw pepitas (hulled pumpkin seeds)
  • 1 teaspoon finely chopped fresh cilantro, for garnish
  • Finely grated lime zest, for garnish

For the Indian version, you’ll also need:

  • ½ teaspoon curry powder
  • 1 teaspoon finely chopped fresh cilantro, for garnish
  • Red pepper flakes (omit if sensitive to spice), for garnish

INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make ½″ wide slices, then use your fingers to break apart any florets that are stuck together.
  3. Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.
  4. If you’re making basic roasted cauliflower, arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.
  5. If you’re making the Italian version, arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and then sprinkle the Parmesan over the cauliflower (try to concentrate the cheese on the actual florets, more than on the pan). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 20 more minutes. Sprinkle the cauliflower with parsley, lemon zest, and red pepper flakes (if using).
  6. If you’re making the Mexican version, sprinkle the cauliflower with cumin and chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and sprinkle the pepitas over the center area of the pan (if you sprinkle them too close to the edges, they might burn). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle the cauliflower with cilantro and lemon zest.
  7. If you’re making the Indian version, sprinkle the cauliflower with curry powder and toss until well blended. Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes. Sprinkle the cauliflower with cilantro and red pepper flakes (if using).

End results

Thanks to the recipe which we refer to 🙂

https://cookieandkate.com/roasted-cauliflower-recipe/

GARLIC SHRIMP MAC AND CHEESE

Ingredients

  • 500 g / 1 lb peeled shrimp/prawns (Note 1)
  • 3 garlic cloves , finely chopped
  • 1 tbsp olive oil
  • 50 g / 3.5 tbsp unsalted butter , divided
  • 3 tbsp / 30g flour , plain / all purpose
  • 2 cups / 500ml milk , preferably warmed (Note 2)
  • 2.5 cups hot tap water
  • 250 g / 8 oz elbow macaroni , uncooked (2.5 cups)
  • 1.5 cups (150g) cheese (Cheddar, gruyere, or other), freshly grated (Note 3)
  • 3/4 cup (75g) mozzarella cheese , freshly grated (Note 3)

SEASONINGS:

  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp mustard powder

PARMESAN BREADCRUMB TOPPING:

  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated parmesan
  • 1 tbsp olive oil

Instructions

  • Preheat broiler/grill on high.
  • Mix together Breadcrumb Topping.
  • Heat oil and melt 1 tbsp butter in a large, deep skillet or heatproof pot on the stove over high heat.
  • Add shrimp, sprinkle with pepper, then cook for 1 minute. Add garlic and cook for another minute until the shrimp has changed colour but not fully cooked.
  • Transfer to bowl. Turn heat down to medium.
  • Melt remaining butter. Add flour and cook for 1 minute.
  • Pour milk in slowly, stirring as you go. Once incorporated and lump free (use whisk if needed), stir in Seasonings, then water.
  • Once the liquid is hot, add macaroni. Cook for 8 minutes, stirring regularly, until macaroni is almost cooked through, then take it off the stove.
  • Add cheeses and stir through, then add shrimp. Taste for salt – tweak if needed. It should be saucy (see video) – it gets absorbed. Should still be saucy at this stage – sauce gets absorbed/thickens more in next step.
  • Sprinkle over breadcrumbs, then place under the hot grill for just 2 – 3 minutes until the top is golden.
  • Sprinkle with parsley if desired and served immediately!

End results

Thanks to the recipe which we refer to 🙂

Garlic Shrimp Mac and Cheese

Crispy Pork Belly

Ingredients

  • 1kgPork Belly
  • 3tspSalt
  • 2tspSugar
  • 1/2tspFive-Spice Powder

MethodThe night beforeCooking

  • Use a knife to scrape any impurities from the pork belly, rinse thoroughly and set aside.
  • Combine the Salt, Sugar, and Five-Spice powder and set aside.
  • Blanch (boil) pork belly in boiling water for around 15 minutes, or until it’s around 60% to 70% done, and the Rind is softened.
  • Drain the Pork Belly well of excess water, and pat it dry.
  • Cut a few slits in the meat (not the Rind side) so that the seasoning can be well distributed.
  • Coat the meat with seasonings evenly. Make sure there‘s no seasoning on the rind, otherwise the five-spice powder will darken it.
  • Turn over and wipe dry the Rind.
  • Using a metal skewer, poke as many little holes as possible in the rind. Not too deep.
  • Wrap the Pork Belly meat in aluminum foil but leave the rind unwrapped.
  • Place in the fridge, and let it air dry overnight.
  • Remove from the fridge and let it rest at room temperature for a short while.
  • Using a metal skewer, once again, poke some holes in the rind.
  • Preheat the Air Fryer to 160 ° C or 320 ° F. This usually takes around 3-5 minutes in most Air Fryers.
  • Place the pork belly with the rind facing up into the air-fryer.
  • Cook for around 20 minutes at 160 ° C or 320 ° F.
  • Remove from the air fryer and pat dry the Rind once again.
  • Place back in the air fryer and continue cooking for around 25 minutes at 180 ° C or 360 ° F
  • Enjoy!

End results

Thanks to the recipe which we refer to 🙂

Crispy Pork Belly

AIR FRYER ROASTED ASPARAGUS

Ingredients

  • 1 bunch fresh asparagus
  • 1 tablespoon olive oil or olive oil cooking spray
  • salt and pepper to taste
  • 1 1/2 teaspoons Herbes de Provence seasoning optional
  • fresh lemon wedge optional

Instructions

  • Wash and trim hard ends off asparagus.
  • Drizzle the asparagus with olive oil and the seasonings. You can also use cooking oil spray.
  • Add the asparagus to the air fryer.
  • Cook for 6-10 minutes on 360 degrees until crisp. Drizzle fresh squeezed lemon over the roasted asparagus.
  • I don’t recommend going over 10 minutes in the air fryer. Monitor the asparagus closely because every air fryer brand cooks differently. I like for my roasted asparagus to have a little bit of char, but I don’t want it to be too slimy. If you roast it too long you will burn it and will become really soft to the touch.After the asparagus has cooked for 5 minutes, start to monitor it closely.

End results

Thanks to the recipe which we refer to 🙂

Quick and Easy Air Fryer Roasted Asparagus

TOM YAM GOONG

Ingredients

  • 1 tbsp Knorr Tom Yam Stock Cubes
  • 650 ml water
  • 250 g prawns (de-shelled)
  • 185 g straw mushroom
  • 80 ml lime juice
  • 20 ml fish sauce
  • 20 g shallots (sliced)
  • 20 g glove garlic (chopped)
  • 3 kaffir lime leaves
  • 3 thin slice of galangal
  • 2 stalks of lemon grass
  • 2 Greens chilli padi
  • 2 stalks of coriander leaves

Directions

  • 1 Boil water with KNORR TOM YAM CUBE to obtain a clear tom yam stock.
  • 2 Add garlic, lime leaves, galangal, fish sauce, lemongrass and coriander root. Cook for 5 minutes.
  • 3 Add prawns and straw mushroom.
  • 4 Pour soup into a bowl and add lime juice.
  • 5 Garnish with coriander leaves and shallots.

End results

Thanks to the recipe which we refer to 🙂

https://www.knorr.com/sg/recipe-ideas/tom-yam-goong.html

Roasted Salmon with Spicy Cauliflower

Ingredients

Ingredient Checklist

  • 4 garlic cloves
  • 2 to 4 anchovy fillets (optional)
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoons anchovy oil (from can of anchovies) or olive oil
  • 1 head cauliflower (about 2 pounds), cored and cut into large florets
  • 4 skinless salmon fillets, (6 to 8 ounces each)
  • 4 thin lemon slices, halved, plus 4 wedges, for serving

Directions

Instructions Checklist

  • Step 1Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
  • Step 2Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
  • Step 3Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

End results

Thanks to the recipe which we refer to 🙂

https://www.marthastewart.com/338636/roasted-salmon-with-spicy-cauliflower