Tuesday, June 26, 2012

Toddlers' Recipe: Congee of Fresh Salmon

Congee is to Asians what Risotto is to Caucasians. They are both simple to prepare, delicious to eat and filled with nutritional goodness. With the recent cold winter spell in Brisbane, a big bowl of this certainly satisfies!

I made this meal yesterday afternoon for their dinner and was delighted and surprise at HOW MUCH they enjoyed this meal. In fact, the only photographic evidence I can provide you with is, what's left in the pot after ONE DINNER. I was hoping that it would last at least 3 dinners. Oh well, I sure ain't complaining - they love their food and seem to enjoy my cooking again so I am going to enjoy it while it lasts!

Congee of Fresh Salmon with broccoli, corn and pumpkin

1 cup of Jasmine Rice
4 cups of water with 1 tsp chicken stock powder
200g fresh salmon (remove the skin), cut into cubes
4 huge broccoli florets, broken up into little pieces
100g pumpkin, cut into cubes
Fresh corn from 1 corn cob
2 tsps sesame oil

  1. In a medium size stainless steel pot, add all the ingredients. Cook on high for 15 minutes or until the mixture starts boiling. Simmer on low for 15 minutes, give it a stir and add a little more hot water if needed so that the mixture is not dry.
  2. Take it off the stove, cover and let it stand for at least 10 minutes. Serve.
You can add whatever vegetables you desire. Some of my favourite combinations include celery-carrot-spinach, sweet potato-zucchini-peas, mushrooms-cherry tomatoes-spinach, etc

This meal is suitable to be re-heated in the microwave, just make sure you add a little water or else the mixture will resemble the consistency of home-made glue. Don't say I didn't warn you :-)

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