BIT­TER­GOURD FOR BABY

Bella Koh shares four recipes be­hind those mouth-wa­ter­ing posts on Instagram.

Young Parents (Singapore) - - C NTENTS -

STIR-FRIED PUR­PLE POTA­TOES WITH JA­PANESE BIT­TER­GOURD Serves 1

1 tbsp or­ganic toasted sesame oil 1 or­ganic pur­ple potato, peeled and cut into long 1cm-thick strips 1 ni­gauri, halved and sliced (also known as goya, or Ja­panese bit­ter­gourd) 1 tsp or­ganic minced gar­lic 1 tsp or­ganic minced young gin­ger 1 tbsp or­ganic mirin 1 tbsp or­ganic dashi sauce ½ tsp pink Hi­malayan salt Pinch of or­ganic white sesame seeds Pinch of fried white­bait Brown rice

1 Heat a fry­ing pan with 1 tsp sesame oil.

2 Add pota­toes and fry for 7 min­utes un­til cooked, but not soft­ened.

3 Add re­main­ing oil, bit­ter­gourd, minced gar­lic and gin­ger. Stir-fry for 5 min­utes. 4 Pour in mirin, dashi and salt. 5 Cook for a few more min­utes, and gar­nish with sesame seeds and white­bait.

6 Serve with a side of or­ganic brown rice.

SAL­MON BALLS IN DASHI BROTH Serves 1

250g cold wa­ter sal­mon ½ tsp pink Hi­malayan salt 250ml dashi stock 1 slice old gin­ger 1 tsp sake 1 tsp or­ganic mirin 2 to 3 stalks or­ganic kale 1 stalk spring onion, diced For yuzu kosho dip­ping sauce 1 tbsp yuzu juice 1 tbsp dashi sauce

1 Drain ex­cess wa­ter from sal­mon and blend in food pro­ces­sor with salt. Set the pro­ces­sor on pulse mode for about 30 sec­onds. Do not overblend – it shouldn’t be nely minced.

2 Heat dashi stock in a pot and add gin­ger, sake and mirin.

3 Shape the minced sal­mon into balls, or 5cm to 6cm in di­am­e­ter, and boil them in stock for 7 to 10 min­utes. Sea­son stock with salt. 4 Poach kale for 1 to 2 min­utes. 5 Serve stock, sal­mon balls and kale along­side a dip­ping sauce of yuzu

kosho. Gar­nish with spring onions.

‘‘I usu­ally make an ex­tra por­tion so we can have it for din­ner with Alessan­dra. Yes, she loves her bit­ter­gourd.’’

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