Your baby is now 9-12 months old, she has more than two pearly whites on her gums and she is now ready to experiment even more food beyond purees. Yes, she is ready for Stage-3 baby food.
What is Stage-3 baby food?
For Stage 3, your baby can now experiment with even more textured food, with some transition to soft finger food. In this stage also, your baby is beginning to self-feed and we can already start to introduce the same food as the rest of the family, with some adjustments.
Here are some recipes for you to try:
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Rice and Chicken or Fish Porridge
Now, this recipe is similar to the recipe we shared here, but the difference is we add more flavours and you don’t need to puree it anymore. Just use the food masher to mash down any big chunky ingredients.
Ingredients:
- Rice, washed and strained
- Water
- Chicken breast or fully-deboned fish meat, diced
- Potatoes, diced
- Carrots, diced
- Celery, chopped
- Chinese celery, chopped
- A tiny pinch of white pepper
- Fried shallots
How to make:
Boil all the ingredients to make a nice rice porridge. When all the ingredients are cooked, sprinkle the tiny pinch of white pepper and fried shallots for the aromatic flavour. Use food masher to ensure no choking hazards. The celery, chinese celery, white pepper and shallots give this rice porridge a fantastic aroma that the rest of the family can also enjoy, just add boiled salted egg.
2. Scrambled Eggs
I love scrambled eggs too - it’s my favourite breakfast menu! Because scrambled eggs are soft, you can start serving it to your 10-month old baby. Just check that your baby is not allergic to eggs.
Ingredients:
- Eggs
- Milk
- Unsalted Butter
- Spring onion, chopped
How to make:
For a perfectly fluffy scrambled egg a-la Gordon Ramsay, first break the eggs in a milk pan, then put in a cube of unsalted butter. Put the pan on a medium heat, stir the eggs and the butter together. Never stop stirring. While the egg is cooking, take it off-on-off the heat to get the perfect creaminess. Gordon Ramsay uses creme fraiche, but we use milk and it turned out just as well. When the egg is almost done, sprinkle in the spring onion and if you like a little bit of heat for the baby, some black pepper too.
3. Fish and corn chowder
For this recipe, normally a western-style chowder would use codfish fillet but a tough fish like red snapper works well too. This recipe also includes a variety of flavourful and aromatic herbs to add to the sweetness of the corn that will surely ignite our appetite and taste buds. Yum!
Ingredients:
- Fish fillet/meat
- Sweetcorn kernel
- Unsalted butter
- Milk or cream
- Chopped onion
- Chopped garlic
- Chopped celery
- Chopped fresh thyme
- Home-made saltless chicken stock
- A pinch of black pepper
How to make:
Melt butter in the milkpan or pot, then saute onion, garlic and celery for a few minutes until the onion is soft. Then add corn and thyme and saute a bit more. Add chicken stock and bring it to a boil. Add the fish and cream, and turn down the heat to cook gently for a few minutes until the fish is cooked through. Drizzle the tiny pinch of black pepper, then turn off the heat. Blend or just mash to get a hearty, creamy chowder. Adults can enjoy it too, just sprinkle some table salt to taste.