For babies 10-12 months
Makes 5 servings
1/3 cup per serving portion
Ingredients
• 250 g vermicelli - soaked, boiled and drained
• 2 eggs, slightly beaten but not until frothy
• 6 level scoops milk powder (use one suitable for your child's age) dissolved in
• 3/4 cup lukewarm clear chicken stock (boil the chicken with just some onions; do not add salt; strain before using)
• 3 tbsps chopped steamed white-fleshed fish (take out all the bones; you may also use chicken
• 1 tbsp chopped blanched spinach leaves
• 1 tbsp cubed boiled carrot (cut into small cubes)
Note: You may also use 4 pcs. egg yolks if your baby cannot tolerate the egg whites or if you have a family history of allergies, eczema or asthma; if this is the case, give whole eggs only until your baby turns a year old.
Method
1. To the beaten eggs, add in the milk powder dissolved in lukewarm stock. Add in the rest of the ingredients and stir until well combined.
2. Divide the mixture equally among 5 bake-proof custard cups or Japanese tea cups (1/3 cup per serving).
3. Cover the cups with foil and steam over low heat for 20 minutes until set.
4. Let cool until lukewarm then serve.