【照護食標準指引】烹調示範 - 早餐
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南瓜藜麥粥
材料：
南瓜150g、藜麥10g、米300g、水2100mL*、鹽5g、油適量
 
做法：
1. 南瓜去囊去皮，洗淨後切成粒狀。
2. 藜麥沖水後用水浸10分鐘。
3. 將藜麥放入600mL的室溫水中一同加熱，煮藜麥至見到表面有白色圓圈（大約8-10分鐘），然後過濾多餘的水份並放涼，再用攪拌器將藜麥攪至糊狀。
4. 將南瓜粒放入滾水中煲大約5-10分鐘，然後過濾多餘的水份並放涼再用攪拌器將南瓜粒攪至糊狀。煮完南瓜剩餘的水可留待煮粥，不需要倒掉。
5. 米洗淨後浸泡大約30分鐘至1小時。將米放入1500mL的滾水（連同南瓜水）中大火煲大約30 分鐘，然後轉中火煲大約30分鐘。期間需要攪動避免黐底，最後放入鹽調味。
6. 關火後用攪拌器將粥攪至糊狀。
7. 先將粥底放入碗內，加入南瓜糊及藜麥糊攪勻即成。如需進食其他等級的餐膳，可加入適量水份調校杰度。

溫馨提示：
1. 須特別注意食物不能太黏。
2. 依照此方法烹調出來的賣相會比較吸引，如果想省卻時間，可於煮粥底時直接將南瓜和米一同煲，再用攪拌器攪至糊狀便可。
3. 如果不習慣用明火煲粥，亦可使用電飯煲煲粥。
4. 可以於飯中加入水及油攪拌，一方面避免太黏身，另一方面方便照顧者不用額外準備粥予吞嚥困難人士食用。
5. 水的份量可視乎實際情況再作調整。
6. 製作完成後請儘快食用，以免食物放置太久會改變杰度。

* 水的份量可視乎實際情況再作調整。
 
此菜式參照照護食標準指引等級3（即《國際吞嚥障礙飲食標準》（IDDSI）等級3）
 
 
沙嗲牛肉撈米粉
材料：
牛肉（牛霖片）200g、米粉1排、洋蔥30g、沙茶醬10g、蒜蓉10g、咖哩膏5g、幼滑花生醬10g、黃咖哩粉5g、豉油5g、黑糖5g、鹽2g、胡椒粉 適量、生粉 適量、梳打粉適量
做法：
1. 將牛霖片切成條狀，用鹽、糖、胡椒粉、生粉、梳打粉（50：1）醃大約30分鐘。洋蔥切絲備用。
2. 將沙茶醬、咖喱膏、黃咖喱粉、豉油、黑糖及幼滑花生醬撈勻成沙嗲醬。
3. 蒜蓉和洋蔥絲爆香後，可以放牛肉片炒大約2分鐘。然後放沙嗲醬及適量水份炒勻。醬汁滾後，加入生粉水埋芡。
4. 由於牛肉可能有筋，關火後用攪拌器將牛肉及醬汁攪拌成碎狀或免治狀，確保沒有太大或過硬的情況。
5. 米粉放入滾水煮大約5-6 分鐘或更長時間，令米粉本身吸入更多水分，令其漲身和腍身。撈起後用剪刀剪成大約一節手指長（等於或小於1.5cm）。可加入少許食油以免米粉黏在一起。
6. 先將米粉放到碗或碟上，然後加上牛肉與醬汁拌勻即成。
 
溫馨提示：
1. 特別注意進食時須拌勻米粉及醬汁，以免米粉太乾身而引至嗆咳
2. 牛霖片可以轉用免治牛肉，炒的時候加入適量的水令他濕潤，炒2-3分鐘。
3. 請選用沒有顆粒的幼滑花生醬，以適合吞嚥困難人士食用。
4. 如需進食等級四的餐膳，可以使用攪拌器加少許熱水將米粉打成糊狀，上碟後再用叉刮出麵紋。牛肉亦須攪拌至糊狀。
5. 芫茜僅作裝飾用途，並不符合社聯照護食標準指引等級六的要求。
 
此菜式參照照護食標準指引等級6（即《國際吞嚥障礙飲食標準》（IDDSI）等級6）
 
Pumpkin Quinoa Porridge
Material:
150g pumpkin, 10g quinoa, 300g rice, 2100mL* water, 5g salt, appropriate amount of oil
 
practice:
1. Peel the pumpkin and remove the seeds, wash and cut into cubes.
2. Rinse the quinoa and soak it in water for 10 minutes.
3. Heat the quinoa in 600mL of room temperature water and cook until white circles appear on the surface (about 8-10 minutes). Then filter the excess water and let cool, then crush the quinoa with a blender. To a paste.
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 spice up.
6. Turn off the heat and use a blender to blend 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 stickiness.
 
Kind tips:
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. It wil bel avoided 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 Care Food Standard 】 Level 3 (i.e., The International Dysphagia Diet Standardisation Initiative (IDDSI) Level 3)
 
Satay Beef Vermicelli 
 
200g Beef (knuckle slices) 
1 row of Vermicelli 
30g onion 
10g Shacha sauce 
10g garlic 
5g Curry paste
10g smooth peanut butter 
5g Yellow Curry powder 
5g soy sauce 
5g brown sugar 
2g salt 
Suitable amounts of pepper powder, potato starch and baking soda
Procedure: 
1.⁠ ⁠Mix together the satay sauce, curry paste, yellow curry powder, soy sauce, brown sugar and smooth peanut butter to make the satay sauce. 
2.⁠ ⁠Sauté the minced garlic and onion strips until fragrant, then add the beef strips and stir-fry for about 2 minutes. Add the satay sauce and some water, then bring to a boil. Thicken the sauce with a cornstarch slurry. 
3.⁠ ⁠Since the beef may have some tough fibres inside, use a blender or mixer to shred the beef and blend it into the sauce after taking off the heat, ensuring there are no large or hard pieces left. 
4.⁠ ⁠Cook the rice noodles in boiling water for 5-6 minutes or longer, until the noodles have absorbed more water and become soft and pliable. Drain and use scissors to cut the noodles into finger-length pieces (around 1.5cm or less). Add a bit of oil to prevent the noodles from sticking together. 
5.⁠ ⁠Place the cut rice noodles in a bowl or on a plate, then top with the shredded beef and sauce, mixing everything together. 
 
Warm Reminders: 
1.⁠ ⁠Be especially aware to thoroughly mix the rice noodles and sauce when eating, in order to prevent the noodles from becoming too dry to cause choking. 
2.⁠ ⁠Ground beef can be used as a substitute for beef strips. When stir-frying, add a small amount of water to keep the beef moist, and stir-fry for 2-3 minutes. 
3.⁠ ⁠Use smooth peanut butter without any chunks, as it will be more suitable for those with swallowing difficulties. 
4.⁠ ⁠For a pureed meal (level 4), a blender can be used where a small amount of hot water is added to make the vermicelli into a smooth paste. Spread the paste onto a plate and use a fork to create a textured pattern. The beef should also be blended until smooth
5.⁠ ⁠Coriander is only used for decoration. It does not meet level 6 in IDDSI
 
This dish is based on the Care Food Standard Level 6 (i.e., The International Dysphagia Diet Standardisation Initiative (IDDSI) Level 6)