Yummy Baby Foods: Beef Porridge

The aroma of beef in porridge is a great appetizer. Together with the wonderful sweetness of corn, this dish is a winner. Recipe…

Ingredients

• white rice (1 Chinese soup spoon)
• ginger (1 slice)
• hot water (250 ml)
• fresh corn (remove kernels on 1/2 cob with a knife)
• frozen sweet garden peas (2 tbsps)
• beef tenderloin slices (estimated volume: 2 tbsps)

Method

1)  Bring the hot water to a boil over stove fire.

2) Add washed white rice grains, ginger and hot water into the slow cooker and cook on ‘high’ for 1 hour. Take out the frozen beef to thaw.

3) While the porridge is being cooked, steam corn and peas for 15 minutes. As peas cook faster, cover them with corn kernels to prevent them getting overcooked. (I usually shred the whole cob and steam all its kernels. Half of it would be used for Hannah’s porridge while the other half I’d eat.)

4) Put the steamed corn and peas in a blender and set aside.

5) When the porridge has been cooked for an hour, add the beef slices and stir to cook for 10-20 seconds. Transfer the beef immediately to the blender and blend together with the veggies to obtain the desired texture. (I’d usually add in some liquid from the porridge to help in the blending.)

6) Remove the slice of ginger from the porridge and stir in the blended veggies and beef.

7) Scoop the porridge out into a serving bowl. Cool down sufficiently before serving. Yum yum :)