Buzz
At 15 months and beyond, babies are undergoing rapid physical and mental development. Therefore, mothers need to provide adequate energy and essential nutrients for their children to develop comprehensively and healthily.
During this stage, mothers can feed their babies approximately 5 meals a day, including 3 main meals and 2 snacks, while still allowing breastfeeding. For babies who have stopped breastfeeding, mothers can supplement them with formula milk, fresh milk. For snacks, babies can eat fresh fruits, yogurt, cheese, etc. At this age, mothers can also introduce nuts, noodles, and rice to their babies.
Let's take a look at the menu for a 15-month-old baby below:
1/ Stir-fried noodles with beef and tomato sauce for baby
Ingredients for stir-fried noodles with beef and tomato sauce for baby:
- Soft-boiled chopped noodles: 30g
- Lean beef: 20g
- Finely chopped white onions: 1 tablespoon
- Peeled tomatoes, deseeded and diced: 1/3 medium-sized
- Butter: 1/2 teaspoon
- Vegetable broth: 100ml
- Tomato sauce: 1 teaspoon
Instructions:
Melt butter in a pan, quickly stir-fry the minced beef, add onions, tomatoes, and tomato sauce, stir-fry evenly, add vegetable broth, simmer gently until thickened, add noodles. Mix well until the stir-fried noodles with beef and tomato sauce for baby are slightly dry.
2/ Noodle and vegetable soup
Ingredients:
- Soft-boiled noodles: 1 tablespoon
- 2 thinly sliced carrots, cut into quarters
- 1/8 medium-sized tomato, peeled, deseeded, diced
- Finely chopped white onions: 1 tablespoon
- Tomato sauce: 1 tablespoon
- Water: 200ml
- Oil: a dash
Instructions for making noodle and vegetable soup:
Heat oil in a pan, sauté onions and carrots, add water, simmer until soft. Once soft, add noodles and tomato sauce, you can season with a pinch of salt.
3/ Spaghetti with canned fish and cheese
Ingredients:
- Thin spaghetti, boiled and cut into 3cm pieces: 80g
- Canned tuna chunks: 1 tablespoon
- Finely chopped white onions: 2 tablespoons
- 1/4 peeled tomato, deseeded and diced: 1/4 medium-sized
- Tomato sauce: 1 tablespoon
- Oil: 1/2 teaspoon
- Grated or powdered cheese: 1/4 teaspoon
- Water: 100ml
Instructions:
Heat oil in a pan, sauté onions, add water, bring to a boil, add tomatoes, tomato sauce, simmer for 1 minute, add canned fish, cook until thickened, remove from heat, spread over spaghetti, sprinkle cheese on top.
4/ Pork vermicelli
Ingredients:
- Fresh vermicelli: 1/2 small bowl
- Lean pork: 15g
- Thinly sliced carrots, turnips 1cm thick: each 2 teaspoons
- Chinese cabbage: 1 small leaf, finely chopped 1cm
- Vegetable broth: 300ml
- Soy sauce: a dash
Instructions for making pork vermicelli:
Bring vegetable broth to a boil, soften carrots and turnips. Add pork and Chinese cabbage. When pork changes color, season with soy sauce, add vermicelli, remove from heat.
5/ Mackerel rice with sesame for baby
Ingredients:
- Mackerel or silver carp lean meat: 15g
- Chinese cabbage: 1 small leaf
- Carrot: 2 thinly sliced pieces, 2mm thick
- Baby rice: 1 small bowl (100g)
- White sesame seeds: 1/2 teaspoon
- Salt: a pinch
Instructions:
Cook the fish until tender, cut into small pieces, boil Chinese cabbage and carrot until soft, then cut into small pieces. Mix all with rice and sesame seeds, season with a little salt.
6/ Two-layered salmon rice
Ingredients:
- Salmon fillet: 10g (tuna can also be used)
- Broccoli: 20g
- Baby rice: 1 small bowl (100g)
- Soy sauce: a dash
Instructions for making salmon rice for baby:
Boil the salmon and broccoli until soft, then cut into small pieces separately. Season the broccoli with a little soy sauce. Divide the rice into two portions, mix one portion with salmon, and mix the other portion with broccoli. Place each portion into two 10cm round molds, press down to about 2.3cm thickness, remove slowly, stack on a plate.
7/ Chicken and egg rice
Ingredients:
- Minced chicken breast: 10g
- Egg: 1/4 piece
- Broccoli: 1 small leaf
- Chicken broth: 150ml
- Sugar: 1/2 teaspoon
- Soy sauce: 1/2 teaspoon
- Baby rice: 1 small bowl (100g)
Instructions:
Cut broccoli into 1cm pieces, boil until soft in chicken broth, season with sugar and soy sauce. Add minced chicken, once chicken changes color, add beaten egg, stir until egg thickens, turn off heat, cover for 1-2 minutes. Serve over rice.
8/ Chicken liver fried rice
Ingredients:
- Chicken liver: 15g
- Finely chopped white onions: 2 teaspoons
- Small diced carrots: 1 teaspoon
- Boiled and peeled edamame beans: 5
- Oil: a dash
- Soy sauce: a dash
- Water: 2 tablespoons
Instructions:
Clean the chicken liver, soak in yogurt for 10 minutes to remove the gamey odor, then cut into small pieces. Heat oil in a pan, sauté onions, carrots, add chicken liver, cook until liver changes color, add 2 tablespoons of water and simmer until tender, adding water gradually if it dries out. Once vegetables are tender and water is absorbed, add rice, add edamame beans, season with soy sauce.
9/ Chicken rice cooked with milk
Ingredients:
- Chicken: 10g
- Potato: 40g
- Carrot: 15g
- Fresh milk: 2 tablespoons
- Baby rice: 100g (or 1 piece of sandwich bread)
- Cornstarch: a dash
Instructions:
Chicken, potato, and carrot diced, boiled until tender, drain excess water leaving 50 ml. Add fresh milk, simmer over low heat, bring to a boil, add cornstarch until thickened. Serve with rice or soft sandwich bread.
10/ Chicken rice mixed with tofu
Ingredients:
- Chicken: 10g
- Tofu: 30g
- Green beans: 10g
- Carrot: 20g
- Chicken broth: 300ml
- Cornstarch: a dash
- Baby rice: 100g
Instructions for making chicken rice mixed with tofu:
Dice green beans and carrot, boil in chicken broth until tender, add chicken and cornstarch mixture until thickened. Cut tofu into small pieces, blanch, spread over rice, pour chicken soup over tofu.
11/ Shrimp fried rice
Ingredients:
- Minced shrimp: 2 teaspoons
- Onions, green chili, carrot thinly sliced: each 2 teaspoons
- Oil: a dash
- Water: 50ml
- Shrimp broth: 50ml
- Baby rice: 100g
Instructions:
Heat oil, sauté vegetables, add shrimp broth and water, add shrimp, cook until vegetables are tender, adding water gradually. Once vegetables are tender and water is almost absorbed, add rice, season with salt, cover and let it cook evenly.
12/ Beef rice
Ingredients:
- Lean beef: 15g
- Eggplant: 20g
- Broth: 100ml
- Adult rice: 40g
Instructions:
Finely chop the beef, peel and slice the eggplant into 5mm pieces, boil until eggplant is soft, add the beef, cook quickly, then drain all. Add broth and rice, cook. When the rice is soft, add beef and eggplant, cook for 1-2 minutes until the rice surface is moist, then remove from heat.
Note: If the cooked beef is too tough, you can mash it a little to make it easier for your child to eat.
Wishing all mothers success with the menu suggestions for 15-month-old babies in Japanese style shared by Mytour here.
(Source: Compilation)
