Ever since baby’s turned 12 months+, we have been letting her take table food as us. So that means when I cook, I try to leave out salt and other sauces.
However, baby’s not going entirely salt-less because I do use dried shrimps, dried scallops, dried whitebait fish, or dried ikan bilis for more flavour. Oh, I also rely heavily on garlic, ginger, onion and spices.
So far the hubby hasn’t complained much so I suppose such cooking is still tasty for adults!
This was one of the earliest dinners when we started her on table food. I usually prepare 2 dishes and a soup, to go with rice. For rice, I alternate with Australian calrose rice, Japanese grains, and brown rice.
I usually prepare the soup ahead of time and store in thermal pot for a few hours to continue “cooking”. Although it’s not as flavourful as cooking in slow cooker, thermal pot is a super great help to me – saves time and energy.
Omelette with Dried Whitebait Fish
– 3 eggs
– Handful of dried whitebait fish, washed and drained *I usually wash twice/thrice
1. Beat eggs into a bowl. Add in whitebait fish (careful not to use too much as it can be salty)
2. Heat up oil in frying pan. Fry omelette till set. Break up into smaller pieces for easy serving.
Stir Fry Bok Choy with Chicken
– Baby bok choy, washed and chopped to smaller pieces
– Chicken breast, cubed
– Garlic, 2 cloves
– Dried shrimps, washed, drained and chopped
– Dash of white pepper
1. Heat oil in frying pan. Add chicken cubes, sprinkle with white pepper. Stir fry till done. Dish up and set aside.
2. Heat oil in frying pan. Add in garlic and dried shrimps, saute till fragrant.
3. Add in chopped bok choy, stir fry.
4. Add in chicken cubes, stir fry. If you wish, add in a little bit more white pepper or black pepper.