Resource Centre
Pureed Minced Recipes
Mince Moist Salmon Avocado Sandwich (2 serves)
Dietitian’s Tips:
Avocados are a nutrient dense food with 20 different vitamins and minerals. It is particularly rich in vitamin K, folate, vitamin C and potassium (even more than bananas!). Although avocados are high in fat, it is relatively low in saturated fats - the type of fat believed to be detrimental to health. Avocado provides fat mainly in the form of oleic acid - a monounsaturated fat. Studies indicate oleic acid from avocado and olive oil can lower bad cholesterol (LDL) and increase good cholesterol (HDL) as well as lower blood pressure. Therefore, using avocado as a creamy element in sandwiches is a much healthier alternative to other high fat fillings such as mayonnaise and butter.
Mince Moist BBQ Pork Bun (2 serves)
Dietitian’s Tips:
BBQ Pork Bun is a nostalgic Yum Cha food item, but the dry bun exterior, stringy and sinewy meat interior makes it inappropriate for those on a minced-moist diet. This recipe replaces BBQ pork pieces with mince pork and softens the original bun texture by blending and resteaming the bun with egg white. The resulting bun is soft and moist as well as enriched with egg white protein and lower in glycemic index (GI). Another healthy alternative to try is to replace the sweet BBQ pork mince with various minced vegetable fillings.
Sweet Sour Pork Puree (1 serve)
Dietitian’s Tips:
Protein rich foods such as pork, beef and chicken tend to become visually and textually unappetising when processed into puree form. Because of this, those with swallowing difficulties tend to avoid puree meats and may not obtain adequate protein in their diets. Adding egg to meat puree followed by steaming creates a lovely mousse texture which maintains moist and easy to swallow and also allows creative plating as the soft mousse holds its form better than regular puree. Both pork and egg are rich in protein, a nutrient required for healthy immune cells and muscle status.
Easy Fish Ball Puree (1 serve)
Dietitian’s Tips:
Fish is rich in protein and low in fat. Using fish to substitute red meat (such as beef, pork and lamb) as the main protein source in our diet can reduce our daily intake of saturated fats. Fish also contains omega-3 fatty acids which can help lower the risk of cardiovascular diseases. Halibut is a good choice of white fish fillet as it contains relatively more omega-3 fatty acids (460 mg per 100 g) than other white fish varieties.
Tofu and Sweet Potato Puree Pie (4 serves)
Dietitian’s Tips:
Pastry tarts are generally high in energy (kcal) and fat as butter or lard is a key ingredient to a buttery tart shell. Using sweet potato as an alternative can eliminate the need for butter or lard and replaces them with extra fibre, vitamin A, vitamin B, vitamin C, iron and calcium. The soft texture of sweet potato renders this traditionally hard and crumbly dessert to a soft and smooth treat appropriate for those with swallowing difficulties.
