A friend of mine send me a Chinese Toddler Cookbook from Singapore last month when she was looking for some food recipes for her daughter who are 2 months older than Aidan. I was so excited when I received this book and can't stop myself glancing everything in the book.
Besides all the delicious pictures and the recipes, it also provide nutrition information, notes and tip about the dish that parent needs to be aware. In addition, it also contain guidance on how to wean toddler from milk and feeding schedule. However, I think the feeding guideline provided in this book are quite aggressive where it said we should start the feeding the baby with the cup sometime in the 4th month and stop the bottle complete by 9th month and start the cow milk before one which is quite contradict with most if the advice you found from the pediatric in the state. All in all, Hubby and I think we should try the recipes for the family rather than just for Aidan as he is enjoying adult food more than a baby food except milk.
The first recipe from this mini cookbook is steam Chinese eggplant. Since the target audience for this recipe are toddlers, the flavor is very light and don't require a lot of ingredients. Here's the modified adult recipe.
- 2 medium size chinese egg plant
- 2 clove of garlic chopped
- 3 shallots thinly slice
- enough oil to fry the shallot
- some light soy sauce
- some olive oil for frying the garlic
- Heat oil in a pan, add shallot the pan and fry until golden brown. Remove shallot from the pan and set aside
- Remove the skin of eggplant and cut the eggplant into strip
- Steam the eggplant in the steaming pan for 10 minutes. Remove eggplant from the plan and place it on the service plate
- Heat olive oil in pan and add in chopped garlic. Fry until golden brown. Remove from heat and pour the garlic and oil on the eggplant.
- Add in some light soy sauce to taste
- Topped with fry shallot