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[Guidelines on Nursing Care Food Standards] Cooking Demonstration - Breakfast

[Click the third frame video to play the cooking steps]

 

Pumpkin Quinoa Porridge

Material:
150g pumpkin, 10g quinoa, 300g rice, 2100mL* water, 5g salt, appropriate amount of oil

 

practice:
1. Peel and peel the pumpkin, wash and cut into cubes.
2. Rinse the quinoa and soak it in water for 10 minutes.
3. Put the quinoa into 600mL of room temperature water and heat together, cook until white circles appear on the surface (about 8-10 minutes), then filter the excess water and let cool, then use a blender to stir the quinoa. Blend until smooth.
4. Put the pumpkin cubes into boiling water and simmer for about 5-10 minutes, then filter the excess water and let cool, then use a blender to blend the pumpkin cubes into a paste. The remaining water after cooking the pumpkin can be reserved for cooking porridge, no need to pour it away.
5. Wash the rice and soak it for about 30 minutes to 1 hour. Put the rice into 1500mL of boiling water (along with the pumpkin water) and simmer over medium heat for about 30 minutes, then turn to medium heat and simmer for about 30 minutes. Stir during this period to avoid sticking to the bottom, and finally add salt to taste.
6. Turn off the heat and use a blender to stir the porridge until it becomes a paste.
7. First put the porridge base into a bowl, add pumpkin paste and quinoa paste and mix well. If you need to eat other levels of meals, you can add an appropriate amount of water to adjust the Jiedu.







Warm reminder:
1. Pay special attention to the food not being too sticky.
2. The appearance of the food cooked according to this method will be more attractive. If you want to save time, you can directly cook the pumpkin and rice together when cooking the porridge base, and then use a blender to stir until it becomes a paste.
3. If you are not used to cooking porridge over an open flame, you can also use a rice cooker to cook porridge.
4. You can add water and oil to the rice and mix it. On the one hand, it will avoid being too sticky, and on the other hand, it will make it easier for caregivers to prepare extra porridge for people with swallowing difficulties.
5. The amount of water can be adjusted based on actual conditions.
6. Please eat it as soon as possible after making it to avoid changing the taste if the food is left for too long.







*The amount of water can be adjusted based on actual conditions.

 

This dish is based on the Nursing Food Standard Guidelines Level 3 (i.e., the International Dietary Standards for Dysphagia (IDDSI) Level 3)

 

 

Beef Satay with Rice Noodles

Material:
200g beef (beef slices), 1 row of rice noodles, 30g onion, 10g sand tea sauce, 10g minced garlic, 5g curry paste, 10g smooth peanut butter, 5g yellow curry powder, 5g soy sauce, 5g brown sugar, 2g salt, pepper Appropriate amount, appropriate amount of cornstarch, appropriate amount of baking powder
practice:
1. Cut the beef slices into strips and marinate them with salt, sugar, pepper, cornstarch and baking powder (50:1) for about 30 minutes. Cut onions into slices and set aside.
2. Mix the satay sauce, curry paste, yellow curry powder, soy sauce, brown sugar and smooth peanut butter into the satay sauce.



3. After the garlic and onion shreds are sauteed, add the beef slices and fry for about 2 minutes. Then add satay sauce and appropriate amount of water and stir well. After the sauce comes to a boil, add corn starch and water to cover the gravy.
4. Since the beef may have tendons, turn off the heat and use a blender to blend the beef and sauce into minced or minced form, making sure it is not too big or too hard.

5. Put the rice noodles into boiling water and cook for about 5-6 minutes or longer, so that the rice noodles themselves absorb more water, making them swell and plump. After scooping it up, use scissors to cut it into about one finger length (equal to or less than 1.5cm). You can add a little cooking oil to prevent the rice noodles from sticking together.

6. First put the rice noodles on a bowl or plate, then add the beef and sauce and mix well.

 

Warm reminder:
1. Pay special attention to mixing the rice noodles and sauce evenly when eating to prevent the rice noodles from being too dry and causing choking.
2. You can use uncooked beef for the beef slices. When frying, add an appropriate amount of water to moisten it and fry for 2-3 minutes.
3. Please choose smooth peanut butter without particles, which is suitable for people with swallowing difficulties.
4. If you want to eat a Level 4 meal, you can use a blender and add a little hot water to beat the rice noodles into a paste. After putting it on the plate, use a fork to scrape out the texture. The beef must also be stirred until it becomes a paste.
5. Coriander is for decorative purposes only and does not meet the requirements of Level 6 of the HKCSS Care Food Standard Guidelines.




 

This dish is based on the Nursing Food Standard Guideline Level 6 (i.e., the International Dietary Standards for Dysphagia (IDDSI) Level 6)

Nursing Food Standard Guidelines Cooking Demonstration - Breakfast

HK$0.00Price
  • Cooking clips, recipe content, food hardness, hardness, size and testing methods are for reference only. The actual situation may be affected by factors such as the type of food, food temperature, cooking methods, feeding techniques, tools and environment. Before eating, patients are advised to consult speech therapists and related professionals to assess their individual dietary level and eat according to the instructions.

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