As a lazy mom, I did not enjoy shredding meat for purée. I would rather serve chicken or pork via unsalted soup or porridge for X to eat. During Z’s time, I had a ‘fine’ time shredding meat and would like to avoid that this round.
Besides, given X’s propensity to follow our diet, I would not be stocking frozen baby food purée once he turned 1 year old. He would be allowed to eat from the same table.
For most parents, we would not know when the right time it was to wean off baby food. We did not know either but Z decided for himself. When he was one, we celebrated his birthday with a bash and a trip to Hong Kong. He refused to eat any of the organic bottled baby food that we had painstakingly brought along. He insisted on eating the wanton mee, the baked rice, all kinds of dim sum, crabs and prawns. We braced ourselves for food allergies and tummy upset. None of that happened, and with that, he had broken ALL food rules and I simply chilled. It was easier to have a toddler who enjoyed food than to place food bans and forced him to eat mushy baby food. He also decided that he wanted rice instead of porridge and that sparked off the entire cooking journey for me. I reckoned since he wanted to eat what we ate, he was best limited to only one non-homecooked meal a week. We managed pretty well then. Now that X was going to turn one soon, we would see what his taste preference would be. As of now, he already preferred chunkier food.
Today, I dug the fridge and decided to use pumpkin and Chinese yam as the carbo for his meal. I also discovered that the leek sold in wet market looked very different from the ones sold at supermarkets.
As usual, I sautéed the chopped leek in butter and added the chopped pumpkin.
Then I added the Chinese yam
Adding Chinese yam was an experiment. It was sticky and did not turn soft as fast as pumpkin. I should have chopped it into smaller pieces, as what we had learnt back in science classes, to increase the area of contact.
I was already cooking the cod fish in fresh milk. Thankfully, the fish was ready so I had the cooked milk liquid to add to the Chinese yam and softened it further. I used the spatula to chop the Chinese yam further.
Till it looked like this – my favorite part was adding the fish.
This pumpkin mash was so nice that I would imagined how it would be like to add crab meat instead. And if I ever learnt how to make a pie, I thought a pumpkin crabmeat pie sounded awesome. Well, could someone do that and sell to me?
Today’s cooking generated 7 servings. Whee!
On a random note, there was an additional purplish looking purée on top because Mr H bought such a big lotus root (my order) that it was too much to use for cooking lotus root chicken soup. I chopped up the excess and dumped into the Avent steamer blender. Well, as far as I remembered, lotus root would take very long to soften, so I steamed for almost 30min. I flipped it around and blended it. It was served to X as a dessert and he seemed fine with it, so I added as a top layer to his baby food.
Now, didn’t it remind you of 金瓜芋泥月饼?