Rice with cai xin, baked stingray fillet and ingredients from soup (pork, sweet corn and carrot). Two "first" in today's meal, stingray and sweet corn cob. He loves them both.
Stingray is a very "convenient" fish for me to cook because I do not have to worry about bones when I feed it to Junior (and his dad). I simply added crashed garlic, a bit of oil, wrap it in foil and baked it. For the adults, I added a good amount of sambal belacha.
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