Baby Food · Uncategorized

Baby Food – Fish scallops pumpkin porridge


Since baby Balu had been taking more solid from around 8-9 months old, I have been cooking porridge for her. Naturally as she grows, the quantity increases. Currently, she is taking about 3/4 of a normal rice bowl.

When I first spend time on the internet looking for suitable recipes to cook for my baby, I realised that there were tons and tons of food options for baby and toddler in western cuisine. (See here for the post)

I tried looking up for Chinese food option (since I’m Chinese), but only encounter bits and pieces over the internet. Therefore I’ve decided to come out of my own list of food for baby Balu that is more baby-friendly.

Today, I made Red Garoupa (or some people call it Grouper) Scallops and Pumpkin Porridge. This porridge is packed full of protein and vitamins.

The Ingredients: Fish meat, Pumpkin, Scallops

Some might be thinking why am I using Garoupa when threadfin seems to be a more popular choice with baby. Baby Balu has a little picky taste. Threadfin have a fishy smell when it’s cold. Therefore, sometimes she would refuse the last few scoops of porridge. The reason why many elderly chose threadfin fish is because the bones are bigger and easier to remove. Comparing to many other fish in Singapore such as Garoupa, Cod and Salmon, it may be a cheaper choice. (Correct me if I’m wrong)




  1. Garoupa – 4 x 2 cm
  2. Scallop – 2 pieces
  3. Pumpkin – 1 small wedge
  4. Uncooked rice – 1 and 1/2 tablespoons


  1. Salt (to taste)
  2. Cooking Oil (to taste)
  3. Sesame Oil (to taste)
  4. Pepper (to taste)

*Just add a little to give the porridge a little taste. If you are afraid that baby shouldn’t be taking too much oil. You can omit it. I’m using coconut oil which has very good saturated fats.


  1. Wash the rice a few times using tap/ distilled water. Put the rice into a small pot and put in about 1 rice bowl of water.
  2. Add in a tiny splash of oil and a dash of salt. Let it sit in the pot for a least half hour to 1 hour.
  3. Cut the fish into small pieces. Marinate it with a dash of pepper and a tiny splash of sesame oil.
  4. Wash the scallops under running water before putting in boiling water and cover it. The hot water will soften the scallops.
  5. Cut the pumpkin into small cubes.
  6. When the rice is ready to cook, put all the ingredients into the pot.
  7. Bring the water in the pot to a boil. Simmer it for 30 minutes.
  8. Check it constantly to prevent it from drying out. (When the porridge gets too dry, it will become rice instead.)
  9. When it’s almost ready to serve, stir it a few times to break up the rice.





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