1. Sharing Recipes of Local Complementary Foods from Asian Countries Nia Umar Indonesia

2. Recipe for 6-8 Month Red Rice Porridge with Breastmilk Ingredients: 1 table spoon of red rice 100 ml drinking water 100 ml breastmilk 10 gr of ripe banana - mashed Methods: Grind the red rice first then boil it with water in a pan. Stir it on low heat. After the porridge is cooked, toss the mashed banana for a while. Take the pan from heat and stir for a minute or two then pour the breastmilk. This recipe made for 1 portion Nutritional Facts for 1 portion: Energy: 112 cal Protein: 1.8 gr Fat: 4.0 gr Carbohydrates: 17.1 gr

3. Recipe for 8-10 Month Mashed Red Rice with Spinach & Tuna Ingredients: 50 gr of red rice, put in water for 30 minutes 50 gr of tuna cut in dice 50 gr of spinach, small cut 200 ml breastmilk 1 tea spoon of coconut oil Stock: 500 gr of chicken feet for stocks celery carrots cut in dice 800 ml drinking water Methods: Make the stock by boiling all the stocks’ ingredients until the water reduced by half. Take the water and drain it. Boil the rice until the rice turn into porridge. Start tossing the tuna. Stirred for a while then add spinach and oil. Mashed all the ingredients until soft. This recipe made for 2 portions Nutritional Facts for 1 portion: Energy: 321 cal Protein: 16.3 gr Fat: 8.4 gr Carbohydrates: 53.9 gr

4. Recipe for 10-12 Month Steamed Red Rice With Spinach & Egg Ingredients: 4 table spoons of red rice 2 eggs 50 gr of spinach, small cuts 600 ml drinking water 4 chicken feet 100 ml thick coconut milk Methods: Boil the chicken feet to make the stock. Take the stock and cook it with rice and coconut milk. Turn the heat off and pour the eggs and stirred again, Pour the cooked rice in a heat-proof cup (tin cup) and add the spinach. Steamed it for 5 minutes. This recipe made for 2 portions Nutritional Facts for 1 portion: Energy: 413 cal Protein: 19.1 gr Fat: 11.1 gr Carbohydrates: 65.5 gr

5. Recipe for Under Nourished Child Cooked Tempeh* with Rice Flour Ingredients: 100 gr of tempeh (medium cuts) 40 gr of rice flour (approx. 4 table spoon) 3 table spoons of sugar ½ of table spoon of coconut oil salt with yodium and water as needed Methods: Boil the tempeh in water for 10 minutes and after drain the water that mashed tempeh until soft. Pour all the other infredients with 1 cup of drinking water. Stir it all. Cooked it in a low heat pan while stirring it for 5-10 minutes. This recipe made for 1 portion * Indonesian Traditional Fermented Soy Bean Cake Nutritional Facts for 1 portion: Energy: 484.5 cal Protein: 23.1 gr Fat: 13.1 gr Carbohydrates: 72.5 gr Fe: 2.8 mg Vit. A: 251  g