Cooking porridge and storing it

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Cooking porridge and storing it

Postby diymummy » Thu Aug 06, 2009 9:10 am

Hi mummies (and daddies),

My DS is coming to 8 mths in 2 weeks and has been on cereal till now. We tried to start him on porridge as his infant care cooks that for the babies there. The infant care uses brown rice, salmon and a vege for the porridge. I think my DS wasn't used to it and he got diarrhea after eating the porridge after 3 days. So now I am intending to cook my own and bring to the infant care for them to feed.

I have a few questions to ask though:
(1) How much water do I put into the slow cooker to cook the porridge? Any guidelines you know of? Can I cook the porridge overnight? And once the porridge starts to cook can I throw in the fish and vege to cook it overnight?

(2) I bought the tiger brand food jar to store the porridge but I'm wondering if it is good to put 2 meals worth inside (for lunch and dinner). Will the porridge go bad? Especially if I intend to cook the porridge with "Ngor Heer" I'm not sure if the fish will turn fishy... Any one can share their experience?

Thanks so much!!

diymummy
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Postby hquek » Thu Aug 06, 2009 9:15 am

first up, I'm not a cook but this is what I see was done by my mum.

1. We use the mini slow cooker (good for 1 bowl type) for kids' porridge. typically, for 1 feed, my mum puts in 1 table spoon of rice and about 1/3 to less than 1/2 of water. (BTW, we use 'zhen zhu' rice, so rice type may affect how much water you put inside).

2. Ngor hee, if fresh, should be ok. If you use the bones (ngor hee koot), then there will be a fishy smell. Sometimes I will use marmite to mask the taste. Marmite is a bit salty but it's chokeful of vitamin Bs (that's my excuse, but the real reason is that I love it since young).

3. typically, it takes us only about 2 hours to cook the porridge. after water boils, we throw the fish in - veg last (depending on what type - if it's carrot/pumpkin, we do it earlier).

I'm not sure about overnight porridge cos I thought porridge in itself cannot keep for long? Maybe other parents can provide some clues on this.

hquek
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Re: Cooking porridge and storing it

Postby sunset_dae » Thu Aug 06, 2009 9:35 am

diymummy wrote:Hi mummies (and daddies),

My DS is coming to 8 mths in 2 weeks and has been on cereal till now. We tried to start him on porridge as his infant care cooks that for the babies there. The infant care uses brown rice, salmon and a vege for the porridge. I think my DS wasn't used to it and he got diarrhea after eating the porridge after 3 days. So now I am intending to cook my own and bring to the infant care for them to feed.

I have a few questions to ask though:
(1) How much water do I put into the slow cooker to cook the porridge? Any guidelines you know of? Can I cook the porridge overnight? And once the porridge starts to cook can I throw in the fish and vege to cook it overnight?

(2) I bought the tiger brand food jar to store the porridge but I'm wondering if it is good to put 2 meals worth inside (for lunch and dinner). Will the porridge go bad? Especially if I intend to cook the porridge with "Ngor Heer" I'm not sure if the fish will turn fishy... Any one can share their experience?

Thanks so much!!


Old folks always say never let a child eat overnight porridge or rice as it can cause "wind" in the stomach. Duno how true it is but anyway is the sch willing to warm up the porridge for u?
Does the school feed DD brown rice everyday?
If not u buy those instant ceral and ask sch to make for yr DD instead of giving him brown rice. When he is hm, then can serve him fresh porridge for dinner.
U can try use 3-4 tablespoon of rice add with half a bowl of water.
Mix ikan bills powder or buy scallop (must soak first) or even "dong cai" as the soup base. Taste Yummy!! :P :P
Usually, i will throw in the fish and veg together with the rice.

sunset_dae
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Postby thebusybee » Thu Aug 06, 2009 3:40 pm

diymummy

my mil always cook the brown rice in slow cooker over night for my DS and nephew when they're few mths old.

*wash and soak the brown rice for 1/2 hr then switch on slow cook over night (use cold water or the pot will crack)

*can add 1-2pcs gingko nut and dried dates at times for flavour. (dried scallop's good too, must soak 1st to reduce the salt content)

*in the morning, transfer the cooked porridge to another pot to boil on stove with shredded veg (carrot/broccoli,pumpkin) and fish, bring to a boil then transfer to the thermal pot.

*the thermal pot should be able to keep the porridge fresh till evening, provided you do not stir it during the 1st serving (lunch), tell the caregiver to just scope out the top portion during feed.

thebusybee
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Postby diymummy » Fri Aug 07, 2009 9:17 am

Wow.. Thanks mummies... Need to print out all that you all wrote to digest... Hehe...

Will look through and weight my options...

Sigh.. tough to be FT working and baby is allergic to many things...

Thanks for your help!

diymummy
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