Yummy Confinement Food

Braised Mui Chye

2011-04-30T17:12:00.005+08:00

This is one of my favourite dish to accompany plain rice congee. According to my mother, this dish is suitable for confinement because it does not cause any ‘wind’ problems even if eaten overnight.

2 third amount of salted mui chye and 1 third of sweet mui chye. 2-3 whole garlic bulbs.

I like to use roasted pork belly as it tastes better than uncooked pork belly and is less oily. Cut the pork into bite size pieces.

Sweet mui chye

Salty mui chye

Soak and thoroughly wash the mui chye to remove the salt used to preserve it. Finely slice both types of the mui chye

Finely chop about 3 cloves of the garlic and fry till fragrant

Add the mui chye and stir fry until fragrant. Add the pork slices and fry for another 10 minutes.

Transfer the vegetables into a pot. Add enough water to cover the mui chye. Put in a pinch of sugar and some pepper. Simmer over low heat for about 2 hours or until the vegetables are tender.

Beef with ginger and spring onion

2010-04-15T13:45:00.005+08:00

This dish is added in response to requests for more beef dishes. I find that sirloin is the best cut for this dish as it is more tender and also very tasty.

300 gm sirloin beef
Young ginger
Spring onion

Thinly slice the beef and marinate with 1 tbsp oyster sauce, ½ a beaten egg, corn flour, sesame oil, a little sugar and 2tbsp Shaoxing wine. Leave for an hour.

Deep fry the beef in hot oil. Remove from pan and keep aside. Leave 2tbsp oil in the wok and fry the thinly sliced ginger until fragrant. Add the beef and spring onion. Add salt and pepper to taste. Thicken with corn flour water if desired and mix thoroughly. Dish up and serve.

Gong Xi Fa Cai!

2010-02-07T13:51:00.002+08:00

Christmas turkey

2010-01-03T23:20:00.007+08:00

A belated MERRY CHRISTMAS AND HAPPY NEW YEAR

I know it is some time since I updated the blog but I am very busy with my book so have not had time to post new recipes. Still cooking but no time to put the photos together. Anyway I thought I'll share my turkey with you.

This is the turkey that we had for Christmas

Defrost and dry the turkey properly

Once you have put in the stuffing, sew up the hole so that the stuffing will not spill out during the cooking process

Cover the turkey with streaky bacon rashers. This will keep the breast meat moist and add flavour to the turkey. By the way, the little blue button is a timer which will pop up when the turkey is done.

Cover the turkey with kitchen foil to prevent the turkey becoming dry. Make sure that you do not cover the pop up timer otherwise you will not know that it is done.

If you cannot get a turkey with a pop up timer, you can use a meat timer instead. Just put it into the thickest part of the turkey.

Here you can see that the timer has popped up. Remove the bacon and put the turkey back in the oven for the skin to brown.

Chicken kacangma

2009-10-19T15:10:00.009+08:00

I was in Kuching recently and my local friend introduced me to a special Sarawakian dish called chicken kacangma. Apparently, this is a must have dish during the confinement period although it can be eaten any time.

This is what the chicken kacangma looks like. It is available for lunch in almost any local eatery.

The first mouthful

It is slightly bitter and is actually quite delicious

So what is kacangma?

It is a hairy annual herb with a single 4-angled stem of about 1 m high. There are 2 varieties of the plant, the pink flowered and white flowered kacangma.

I found these images on sarawakiana.blogspot.com

The scientific name is Leonurus sibiricus L. and the common name is Chinese motherwort (Yi Mu Cao). The local name is Kacangma (Chinese) and Tebung aga, Seranting, Padang deman (Malay)

It apparently contains protein, carbohydrates and minerals like calcium, sodium, and potassium, vitamins A, B1, B2 and ascorbic acid. It is bitter, acrid and cool. It is said to improve blood circulation, regulate menses and has diuretic, anti-swelling, hypotensive, antimicrobial and anticancer properties. Eating this dish during the confinement period will help enhance the immune system and speed up post natal recovery.

The young leaves, shoots and stems are used to cook this dish. You can buy the herbs either in dried or paste form. I could not find the fried packages but managed to get a packet of the paste which I will try one of these days.

Braised pork belly (Tau yue bah)

2009-09-12T17:21:00.008+08:00

2 strips of pork belly
3 hard boiled eggs
Brown or white garlic bulbs
Star anise
Cloves
Cinnamon stick

Salt and pepper
¼ teaspoon sugar
Black soya sauce

Cut the pork belly into big pieces. Put the meat in a pot and cover with a lid. You will see a lot of liquid coming out. This process is called ‘sweating’ the meat. Turn the meat over frequently so that it does not get burnt.

Once the meat is dry, add the sugar and soya sauce. Stir to coat the meat evenly.
Add the garlic bulbs, spices and a little water at a time and stir so that the meat does not get burnt.
Add enough water to cover the meat.
Put the lid on and simmer until the meat is cooked.
Add the hard boiled eggs.

Chilli con carne

2009-07-24T00:28:00.007+08:00

Beef and chili are both heaty therefore this dish is suitable during confinement

Some kinds of raw beans and especially red and kidney beans, contain a harmful toxin (lectin Phytohaemagglutinin) that must be destroyed by cooking. A recommended method is to boil the beans for at least ten minutes; undercooked beans may be more toxic than raw beans. Cooking beans in a slow cooker, because of the lower temperatures often used, may not destroy the toxins even though the beans do not smell or taste 'bad' though this should not be a problem if the food reaches boiling and stays there for some time. This is why it may be better to use canned kidney beans

2 pieces of Australian stewing beef
4 slices of streaky bacon (optional)
1 knob of butter
Olive oil
2 medium onions
2 cloves garlic – crushed and minced
1 large can of red kidney beans
Chilli powder
Salt and pepper

Cut the beef and bacon into bite size cubes

Heat up the olive oil and butter

Add the chopped garlic and onions. Fry until fragrant and golden brown. Remove from the pot and set aside

Put in the beef cubes and ‘sweat out’ the meat

Once the liquid is almost dried up, add the bacon chips and stir until the bacon changes colour. Add the fried garlic and onions, tomato paste, chili powder, water and kidney beans. Bring to boil and then lower the fire. Simmer for about an hour or until the beef is tender. Serve with rice or pasta and any cooked vegetables or a salad.

Pak Cham Kai

2009-07-07T15:16:00.004+08:00

I love eating pak cham kai but am not too keen on the chicken rice which uses the chicken oil to cook it. Normally, pak cham kai is cooked by boiling the chicken but I prefer to steam it so that the taste and goodness are preserved.

I like to use the chicken with yellowish coloured skin. I always believed that the colour was because the chicken was given corn based feed, but my chicken seller told me that the colour was because the chickens were fed turmeric. This is good news because its’ active ingredient, curcumin is found to help remove plaques from brain cells that could otherwise interfere with your brain's “wiring”. Curcumin therefore helps to reduce the risk of dementia. It is also good to eat curry frequently.

½ a chicken
1 large piece of ginger – sliced thickly and crushed
4 cloves of garlic – crushed

1 medium sized piece of ginger – cut into very fine strips
Sesame oil

For the marinade:
Shaoxing rice wine
Light soya sauce
Pepper
Salt to taste if not breast feeding
Marinade the chicken and leave to stand for about an hour.

Place the chicken in a steamer. Every now and then spoon the chicken juices over the chicken so that it will be moist and tasty.

In the meantime, heat some of the sesame oil in a wok and fry the finely sliced ginger strips until brownish in colour.

Once the chicken is cooked, remove from the pan. Allow to cool and then rub some sesame oil all over the chicken. Cut into bite size pieces and pour the fried ginger strips over the chicken.

How to peel a potato without a potato peeler

2009-04-25T14:58:00.002+08:00

Dawn Wells, aka Mary Ann from Gilligan's Island, demonstrates a unique way to peel an Idaho potato...without the use of a potato peeler!

Steamed Nien kuo with grated coconut

2009-04-14T16:49:00.004+08:00

Nien kuo is a sticky glutinous rice pudding which is placed at the altar of the Kitchen God during Chinese New Year. The sticky dessert is believed to prevent the Kitchen God from talking too much about the family by gluing his lips and teeth together. This pudding is made of glutinous rice flour and sugar which is steamed until the sugar turns a caramelized brown colour. Nien kuo also sounds like “year high” and recalls the adage nien nien gao sheng (“raising oneself in each coming year”).

It is months since we celebrated Chinese new year and I still have a couple of nien kuo in my larder. What do you do with the nien kuo?

Most people fry the nien kuo in batter, sandwiched between a piece of yam and sweet potato. During confinement, you should fry it without the yam and sweet potato. I find this very oily and fattening so I prefer to steam it.

Wash and cut the nien kuo into bite size pieces

Place in a steamer and steam until soft.

Roll the steamed nien kuo in slightly salted grated coconut and serve immediately.

I must admit I love eating this and I can finish half of this amount in one go.

Penne with chicken sausage and bacon

2009-04-12T22:04:00.004+08:00

This is another children’s favourite dish. It is very easy and quick to fix and wonderful for parties and picnics. It makes a nice change if you are tired of eating rice during confinement.

Boil the penne according to the instructions on the packet. When the pasta is almost cooked, add some salt so that it will not be so bland.

Boil and cut the chicken sausage into bite size pieces

Heat a frying pan and put in the bacon pieces. When the bacon is slightly brown, add in some chopped garlic. Stir until the garlic is brownish and fragrant. Add the chicken sausage and mix thoroughly.

Once the pasta is cooked, strain and quickly rinse with warm water to remove the starchiness of the pasta. Add the sausage, bacon, mixed herbs, olive oil, salt and pepper. mix thoroughly and leave to stand for about half an hour before serving.

3 ways to cook the sole fish

2009-03-09T01:31:00.007+08:00

Sole is considered as the finest of all fish as it is a lean fish, easy to digest and always sweet and delicious. Sole is an excellent source of high-quality protein, rich in vitamin B, phosphorus, magnesium, zinc, selenium, iodine and iron.

The most well known is the Dover sole that was only found in the coastal waters of England. Today, it is found in the Mediterranean and off the coasts of Norway. Nowadays, many flatfish are called soles which make it very confusing. Lemon sole is a fancy name for winter flounder, sometimes called witch flounder. Gray sole is a similar variety, known to fishermen as black back and is more commonly used in Chinese cuisine. Fluke is summer flounder. It is called ikan sebelah in Bahasa Malaysia.

All flatfish have both their eyes on the upper side of their bodies, and they often are identified by whether the eyes are on the right or the left. In other words when the fish is laid down with its dark side up and its dorsal fin on top, you can see whether the eyes are on the left or the right. Dover sole, which have extremely small, rounded heads, have their eyes on the right.

This is the dark top side of the sole.

This is the lighter other side of the sole.

Sole can be cooked whole or filleted and can be oven-baked, grilled, poached, steamed, prepared en papillote, pan-fried or seared, sautéed or deep-fried. Marinating in oil, lemon juice, white wine or soya sauce helps to bring out the full flavour of sole. Deep-drying or pan-frying in butter can increase the fat content of the cooked fish considerably. Steaming or poaching preserves the low fat content of the fish.

Fried whole sole
1 small whole sole fish, cleaned and gutted
Lemon juice
Soya sauce
Garlic powder
All-purpose flour
Salt and pepper
Garlic chips
Vegetable oil for frying

In a large bowl, mix lemon juice and soya sauce and marinate the fish for about 1 hour. During confinement, use Shaoxing wine instead of lemon juice.

Combine the flour, salt, pepper and garlic powder.

Coat the fish in the flour mixture immediately before frying to prevent the flour from becoming “gummy”.

Heat the oil in frying pan to around 350 F and gently slide in the floured fish. Fry, turning once, until both sides are golden brown and exterior skin is “crunchy”.

Place in serving platter. Sprinkle with fried garlic chips and garnish with lime slices, if desired. Serve with cooked vegetables or salad.

Pan fried sole

This is the fillet which is excellent for cooking baby’s porridge or pan fried for older children. The fillets are quite expensive therefore I find it cheaper to buy the whole fish and have it filleted for free. Remember to ask for the bones and the head.

Use the same marinate as for cooking the whole sole. Just before frying or grilling dust with a little flour.

Heat a little cooking oil and a knob of butter in the frying pan. Put in the fish and fry until slightly brown on both sides.

Serve with cooked vegetables or salad.

Sole fish soup

The bones can be used to make delicious soup or stock for porridge. Use a pair of scissors and cut the bones into fairly big pieces. Deep fry the bones and keep it aside.

Wash and soak the Sze chuan vegetable for about 10 minutes to remove the saltiness of the vegetable. Slice and put the vegetable and a few slices of ginger into the boiling stock. Simmer for about an hour. Add sliced tomatoes, bean curd and the fried fish. Simmer for another 30 minutes. Season with salt and pepper.

French beans with minced pork or chicken

2009-02-14T22:52:00.005+08:00

Another vegetable that is ‘allowed’ to be eaten during the confinement month is French beans. The baby variety is much sweeter and very good for using in your baby’s porridge.

They are a rich source of iron, vitamin A, C, riboflavin, thiamin, proteins, omega-3 fatty acids, calcium, copper, phosphorous, manganese and dietary fibers.
• Help to prevent anemia and diabetes
• Help to keep a healthy digestive system

French beans (kacang buncis, wu gui tou)
Minced pork or chicken
Chopped garlic
Chopped ginger
Cooking oil
A little sesame oil
Salt and pepper

Steam the beans until cooked
Heat the oil and sauté the garlic until slightly brown. Remove and leave aside.
Heat the sesame oil and sauté the ginger until slightly brown
Add the minced meat and stir fry until thoroughly cooked. Add the salt and pepper.
Dish up and pour over the steamed beans.
Garnish with the fried garlic and serve

Freezing Fresh Green Beans

Fresh green beans can be preserved easily so that you can enjoy their great flavor and nutritional value throughout the year. Freezing is the easiest and less time-consuming way to preserve the fresh summer green beans for a longer time.

Selecting good beans is very important during the freezing process. The beans should be fresh, smooth, bright, crisp and fully-grown beans. The inner beans should be small and tender. Avoid choosing limp and wilted, yellowed and pale, or blemished and wrinkled, tough, lumpy or stringy beans. Bulges and lumps indicate that the beans are over-ripe.

To preserve the freshness and quality of green beans, they should be blanched before freezing. Fresh vegetables usually contain certain enzymes and bacteria, which can change the color, texture and flavor of vegetables and destroy the nutrients, even after freezing. During the blanching process, these enzymes as well as bacteria and dirt are removed.

Steps in freezing the fresh green beans:

• Remove the stem ends of the beans and any strings. Cut the beans into pieces of your choice or leave whole.
• Wash thoroughly in cold water and leave in a big strainer.
• In a large pot, bring the water to boiling point.
• Add green beans to the boiling water, making sure that the beans are completely immersed. Cover the pot and start the timer.
• After 3 to 3 ½ minutes, take out the beans from the boiling water and immediately immerse them in a large pot containing ice water. Cool them for about 3 to 3 ½ minutes to prevent overcooking.
• When the beans are completely cooled, drain them in a big strainer and place them into freezer bags. Press out the air from the bags and seal the bags tightly.
• Frozen green beans should be used within 12 months of packing.

Steamboat for Chinese New Year reunion dinner

2009-01-31T21:39:00.006+08:00

Nowadays most people do not spend hours in the kitchen cooking the reunion dinner. It is either eat out in the restaurant or have steamboat at home. This year I decided to have a small reunion dinner at home and the choice is obviously steamboat which is easy to prepare and it does not leave oily streaks in the house after the many hours of cleaning. The beauty about having steamboat is you can use any ingredients. This year it was easier for me as Marie assembled the platters after I had washed and cleaned the ingredients. Below you can see her handiwork.

The usual fish balls and other seafood

This is the platter with the prawns, marinated chicken slices and jelly fish

Here we have the double quail eggs, white fungus, sliced pork and more seafood.

Preparing the stock

As always, I like to blanch the bones first to remove the scum which you can see floating on the top. You can strain the scum away or change the water which is what I prefer to do.

To add sweetness to the soup I always add one turnip. Remove the skin and cut the turnip into 4 pieces.

Chuck the turnip into the boiling stock and simmer for about 3 -4 hours

This is the table all set for the dinner. I use a rice cooker which is just as effective. Strain the boiling stock into the rice cooker and wait for it to boil then it is time to eat and enjoy.

My favourite duck dish

2009-01-11T19:59:00.007+08:00

Since I did not post any recipes during my holidays in London I thought that I will share some pictures of a special dish that we had in Chinatown. This is crispy aromatic duck which was my favourite duck dish when I lived in London. I had to introduce it to Marie since I have not really seen it in Malaysia.

A piece of the crispy aromatic duck

The duck has to be flaked so that it will be easier to roll in the pancake

First you spread some sauce on the pancake

Then you add the spring onions and celery sticks

Now you add the pieces of duck

Then you roll the pancake

There you are one rolled pancake ready for eating

Pop it into the mouth and enjoy the tasty duck

Marie had the noodle with char siu.

I had wanton soup. The wanton filling consists of a prawn and minced pork which is why it is so huge.

Happy New Year

2008-12-31T14:14:00.003+08:00

Marie and I wish you all a Very Happy and Prosperous 2009

Bak kut teh or Bakuteh

2008-12-16T21:09:00.010+08:00

Being a Klangite, I was raised on bak kut teh which we ate for breakfast almost every weekend. It would be a shame on me if I do not know how to cook this dish. Ha ha ha !!!
Actually, it has taken me many years of trial and error in finding the right herbs and getting the meat just right. It is ideal for confinement because of all the herbs and especially if you add some extra dong kwai.

So what is bak kut teh and what is so special about it? Literally translated the name means 'meat bone tea'. It is actually a soup cooked with pork bones and a variety of herbs which is supposed to provide nutrients for a healthy constitution. This Hokkien dish originated in Klang and it was breakfast for the coolies who loaded and unloaded boats along the river.
In the old days it was called bak kut soup but a guy called Lee Boon Teh made it popular by serving tea with the dish. The tea is supposed to neutralize the fat so that it reduces the feeling of bloatiness. His regular customers started calling it bak kut Teh or Teh's bak kut and eventually became known more generally as bak kut teh ('teh' being the Hokkien pronunciation of the Chinese character for 'tea'). He started selling bak kut teh during World War II from a push cart under the bridge. After the bridge was bombed by the Japanese he moved his bak kut stall a few streets over and, eventually, into a shop house. In the sixties his son moved his father's business back 'home' under the bridge, to the corner shop where it still occupies.

It is difficult to cook bak kut teh for one or two people because you need to have different cuts of pork to make it taste good. So invite a few friends or relative over and have a party. Make sure to get some yeow char kueh and chilli padi.

Pork bones which you use for making soup. Make sure you tell your butcher that you want the tender cut.

Pork ribs because the bones will add taste to the soup.

Pork belly, often called three tiered pork. Cook it whole and cut just before serving. Remember to scrape off any hair on the skin.

The meaty part of a pork leg. The fat gives the soup the oomph.

This is what the pork leg looks like when turned over.

One pig stomach – see recipe on Pig stomach soup for instructions on how to clean the pig stomach. You can add some intestines if you like.

Two packets of the bak kut teh spice mixture. Each packet contains 2 sachets so altogether you need 4 sachets.

Put the sachets into a pot of boiling water. Add about 5 pieces of dong kwai, 2 pieces of cloves and 1 piece of star anise. Bring to the boil and then reduce fire and simmer until the soup is fragrant.

Preparing the pork:
Wash all the pork pieces with salt and rinse thoroughly. This is to reduce the scum which comes out during cooking and also the strong smell of the pork.

In a separate pot, put in the meat and cover with a lid. You will see a lot of liquid coming out. This process is called ‘sweating’ the meat. Turn the meat over frequently so that it does not get burnt. You may have to do the meat in batches if you have a lot of meat. There is no need to do this with the pig stomach.

Once the liquid is dried up, add 1 dessert spoonful of dark soya sauce and cooking oil and 1 teaspoonful of white sugar. Stir thoroughly so that all the meat is coated. This will seal in the tastiness of the meat and prevent the meat from disintegrating during the long cooking process. Pour the herbal soup onto the meat and simmer for 3-4 hours until the meat is tender. Add salt and pepper and your bak kut teh is ready for your guests. Some people add other ingredients like mushrooms, fish balls etc. but I prefer it as it is.

Buying fish balls

2008-12-06T18:50:00.003+08:00

If you love fish balls like I do, but are too lazy to make them yourself, what do you do? Buy ready made ones of course. If buying from the supermarket, I look for the expiry date, bounciness of the fish balls and the colour. I normally go for the white coloured ones. Last week my aunty told me about the way some of the fish balls were made and I was totally appalled.

She happened to pass by a stall where the lady was making fish balls. After the fish was minced and pounded, the flesh looked grayish pink. The lady then proceeded to add a small amount of bleach to the mixture and the fish paste instantly turned pristine white and the lady started shaping the paste into balls. When my aunty confronted her the lady denied doing this although the bottle of bleach was by her side. Just to be on the safe side avoid buying pristine white uncooked fish balls. The fish balls should only turn white after it has been cooked.

Pig stomach with dong kwai soup

2008-11-30T23:55:00.033+08:00

Pig stomach is also called pig maw and we call it Too Tor in Hokkien. For the chinese this soup is a must eat dish during confinement.

When I was a young girl, pig stomach soup was only served during the Chinese New Year reunion dinner usually cooked with sliced carrots and chinese cabbage. I guess the pig stomach was supposed to be a delicacy and therefore is reserved for special occasions. Those days I did not like eating internal organs of any kind and have refrained from eating them. It was only about 5 years ago that I tried the pig stomach and surprising it was not too bad. Nowadays, I will eat a few pieces as I am still not a big fan of internal organs.

It is important to clean the pig stomach properly to remove the slime and smell and for it to be tender. Some people use assam paste to clean it but I find that this method makes the stomach tough and fibrous.

Ingredients

One medium sized pig stomach

Half chicken cut into big chunks

4-5 pieces of dong kwai and 2 handfuls of peppercorns

Cleaning the pig stomach

Put the pig stomach into a basin. Add 2 big spoonful of salt and rub thoroughly.
Turn it inside out and rub thoroughly

Rinse and put some flour and cooking oil on it

Rub thoroughly and rinse again.

Back to washing with salt again

Rinse and back to washing with the flour and oil.

Repeat the process until the stomach especially the inside is clean and the water is clear

Cooking the soup

Remove all the fat around the stomach and stuff it with 2 handfuls of peppercorns.
Blanch the chicken pieces and add to boiling water.
Put the whole pig stomach into the chicken stock.
Add 4-5 pieces of dong kwai and more peppercorns.
Simmer over low heat for 2-3 hours or until the stomach is tender.

Remove the stomach from the soup. Once it is cool cut it into 2 pieces

Remove the peppercorns and slice the stomach into bite size pieces. It tastes better if you slice it slantwise. Put the sliced stomach back into the soup.

Add 1 – 2 teaspoons Brandy or Dom to the soup just before serving. You can add mee suah to the soup if you do not feel like eating it with rice.

For information about dong kwai please go to label "herbs"

Penang Assam Laksa

2008-11-30T21:26:00.011+08:00

Also known as assam laksa, it originated from the Malaysian island of Penang and is actually a nonya dish. It is a fish-based soup and its main distinguishing feature is the assam or tamarind which gives the soup a sour taste. Assam laksa is normally served with a special thick rice noodle and finely sliced vegetables including cucumber, onions, red chilli, pineapple and mint leaves. The fish used is the ikan kembong or mackerel. When I was living in England, it was impossible to find ikan kembong so I substituted with canned sardines. Then I discovered canned mackerel which makes the soup more delicious so that is what I use these days even though fresh ikan kembong is readily available in the market.

If using fresh fish, gut and clean the fish then gently simmer in boiling water until cooked. Remove the fish and flake off the meat. Be careful to remove the bones properly. Keep the water to use as stock. I find this a very tedious process especially if there is no one to help you.

I prefer to use canned mackerel because it is faster to open the can than to poach the fish. Also there are fewer bones to remove and the small amount of tomato sauce adds to the sour taste.

After removing the bones, flake the meat into bite size pieces.

To make the soup

Chilli paste made with
Shallots, garlic, turmeric and lemon grass stalks

One large bundle of daun kesum
10 -15 pieces of tamarind slices (add extra if you like it more sour)
2 bunga kantan – I prefer to add this to the soup as it makes the soup more fragrant.

Put all the above ingredients into a pot of boiling water. Add one ikan bilis stock cube. Bring to the boil and lower the flame after 10 minutes. Simmer the stock until fragrant. Add the fish and simmer for another hour.

The garnishing that accompanies the noodles

Cucumber strips
Pineapple strips
Bombay onion slices
Red chilli slices
Mint leaves

A must have shrimp paste (petis udang or hae ko) to add oomph to the dish.

Fresh assam laksa noodles.

If you cannot find the fresh noodles, you can use the dry variety. You need to soak it first and then quickly cook it in boiling water. When I was in London, I use spaghetti instead as I could not get the fresh or dry laksa noodles.

When the soup is ready, put the noodles into a bowl, add garnishing and pour the soup over it.

Daun kesum or polygonum commonly called Laksa Leaf. It is also called Vietnamese Mint and Heong Fah Choy in Cantonese

Assam keping or dried tamarind slices. It is light in colour when fresh and becomes darker the longer you keep it. I personally prefer to use the sliced version because it is gentler on the stomach compared to the paste.

Bunga kantan or torch ginger, Keong Fa in Cantonese

Daun pudina kodak or Mint Leaf, Por Hor Yip in Cantonese

Chicken stew

2008-11-24T20:57:00.008+08:00

This dish is another favourite with young children. I normally use chicken drumsticks especially if cooking for children but you can use any cut of chicken. I allocate one piece of chicken per person. Do not use carrots during confinement as it will cancel the beneficial effects of any herbs eaten.

Wash, dry and season the drumsticks with salt, pepper and a dash of sesame oil.

Fry the chicken until slightly brown. Remove from the pan and keep aside.

Pour out the oil, leaving a little in the pan to fry the vegetables. Start with the potatoes.

Add the Bombay onions and fry till slightly fragrant.

Add the carrots and mix thoroughly.

Put the chicken pieces on top of the vegetables. Add 200 mls of water, mixed herbs, salt and pepper. Bring to the boil and then lower the heat.

When the meat and root vegetables are cooked, add the tomatoes and green peas. Simmer for another 10 minutes. Thicken the gravy with cornstarch water. If eating during confinement, you can add one teaspoon of Benedictine Dom. Dish up and serve.

Serve with plain rice if you have a big appetite.

Yew Char Kueh

2008-11-22T18:19:00.005+08:00

In Cantonese, yow char kwai literally means Oil Fried Devils.

According to folklore in ancient China, a pair of devils were up to no good and had been terrifying villages. The gods sent heavenly law enforcers to nab them but to no avail. They then sent Chang Kuei the devil catcher who found the devils disturbing the peace of a small market. Chang Kuei used a magic rope to bind both of them together to be taken back to heaven. The two devils decided to make a run for it, hopping bound together as they went, with Chang Kuei in hot pursuit. In desperation, they decided to jump into a cauldron to escape Chang Kuei, little knowing that the cauldron contained boiling oil. By the time Chang Kuei arrived, he saw a pair of stick like pastry being cooked in the hot oil. Just then, the cauldron owner arrived and asked Chang Kuei what it was. Without wishing to frighten him, Chang Kuei replied: "That's Yow Char Kwai", which is why it tastes devilishly delicious. It is also known as Chinese Crullers, yu tiao or dough fritters.
It is slightly salty and is delicious on its own or as an accompaniment to other food. Most people eat it with piping hot local black coffee. It is also delicious dipped into any type of tong sui. It is a must have accompaniment to Bak Kut Teh.

Now I would like to introduce you to another way to enjoy this delicious kueh. I love eating yew char kueh with soft boiled eggs. Most people look amazed whenever I mention this since they have never heard of eating this before. Every time I introduce this to children they get ‘hooked’ on it.

Cut the yew char kueh into bite size pieces

A couple of soft boiled eggs

Add some soya sauce and white pepper powder

Dip a piece of the yew char kueh into the egg

Make sure to get some of the eggs on the kueh

Pop it into the mouth as Marie demonstrates

Use a spoon if you cannot get all the eggs with the yew char kueh.

This is the sweet version with sesame seeds on it. It is equally delicious

Cooking Kai Lan

2008-11-16T17:52:00.011+08:00

During the postnatal confinement month only certain vegetables are allowed to be eaten and one of them is kai lan.

Kai-lan, also known as Chinese broccoli or Chinese kale, is a slightly bitter leaf vegetable with thick, flat, glossy blue-green leaves and crisp and thick stems. It is of the same species as broccoli and kale with almost the same flavour but slightly sweeter.
Kai lan is the superstar of vegetables where nutrients are concerned. It has the highest calcium content of any vegetable. It is also rich in iron, potassium, manganese, beta-carotene, Vitamins C and B6. It is an excellent source of chlorophyll and it is abundant in sulphur-rich phytochemicals.

Chewing on a piece of kai lan releases sulforaphane which causes the liver to produce enzymes that detoxify cancer-causing chemicals. Its juice apparently can be used to treat stomach and duodenal ulcer.

There has been concern about the pesticide level of locally grown kai lan, which can be seen in the whitish parts in the silvery-green leaves. You can remove it by soaking the vegetable in salt water for three minutes. Rinse thoroughly before cutting and cooking the kai lan.

The dwarf variety or Baby kai lan is more tender, therefore is suitable for children and old folks like me. LOL

This is the more mature version which is easier to find especially in non Asian countries

Put the following ingredients into a large mixing bowl

Shaoxing rice wine
Sesame oil
Oyster sauce
Light soya sauce
Pepper

Heat some cooking oil and sesame oil and fry the thinly sliced ginger until light brown. Dish up and leave aside.

Add the sliced shallots and chopped garlic. Fry until light brown. Dish up and add to the ginger.

Add enough boiling water into the wok. Bring to the boil and add the kai lan. Stir until the leaves are soft but still crunchy.

Strain the water and add to the seasoning mixture. Mix thoroughly then dish up onto a serving platter and top with the fried ginger, shallots and garlic.

Alternatively, you can arrange the blanched kai lan on a plate, pour the seasoning sauce over it and garnish with the fried ginger etc.

Another recipe you can try is:

Kai lan with minced pork and mushrooms

300 gm kai lan
100 gm minced pork
2 pieces Chinese mushrooms soaked and thinly sliced

Seasoning
Shaoxing rice wine
200 ml water
1 tsp corn flour water
1 tbsp cooking oil
¼ tsp sesame oil
Chopped garlic

Blanch the kai lan in boiling water with a little oil
Arrange blanched kai lan on a platter.

Heat the oil. Add and sauté the garlic.
Add minced meat, mushroom and fry until cooked
Add the rice wine and water and bring to boil.
Thicken with corn flour water.
Pour over kai lan and serve

Another variety of kai lan is the stems which are very crunchy and tastes delicious just fried with sliced garlic or with other ingredients like carrots and wan yee.

Remove the skin and slice slant wise

Fry the sliced garlic until slightly brown, remove and keep aside. Add the kai lan and stir fry until cooked, season with a drop of oyster sauce and a dash of pepper. During confinement, garnish with ginger strips fried in sesame oil.

Soursop soup

2008-11-08T21:53:00.003+08:00

My fruit seller introduced this soup to me and it is quite delicious. It is good for women because of its’ high calcium content. To make it ‘heaty’ use chicken and add ginger in addition to the red dates.

The soursop also known as prickly custard apple is known locally as durian belanda, durian maki or seri kaya belanda. We call it ang moh durian in hokkien.

It is:
• Low in saturated fat, cholesterol and sodium.
• High in Vitamin C, Calcium, Dietary Fiber and Potassium

Soursop is a fruit that has a flavor similar to musky pineapple and aroma of blackcurrants. The soursop is a large fruit of a small, fast-growing tree and the fruit will grow on branches, twigs, or on the trunk itself! . The fruit is picked from the tree before it has fully ripened as it will be badly bruised if allowed to ripen and fall. The fruit is mature and is ready for eating when it feels slightly soft and is light green externally. The skin is thin and is covered with conical nibs. The white, pulpy flesh, which contains juice, is peppered with small shiny, black inedible seeds, and has a pleasant, sweet-acidic taste. It can be eaten plain or added to fruit salads, sherbets, preserves and juices. The seeds are toxic and should not be consumed.

The website below has the following information about soursop

www.hort.purdue.edu/newcrop/morton/soursop.html

Medicinal Uses: The juice of the ripe fruit is said to be diuretic and a remedy for haematuria and urethritis. Taken when fasting, it is believed to relieve liver ailments and leprosy. Pulverized immature fruits, which are very astringent, are decocted as a dysentery remedy. To draw out chiggers and speed healing, the flesh of an acid sour sop is applied as a poultice unchanged for 3 days.
The seeds contain 45% of a yellow non-drying oil which is an irritant poison, causing severe eye inflammation.

Other Uses

Fruit: In the Virgin Islands, the fruit is placed as bait in fish traps.
Seeds: When pulverized, the seeds are effective pesticides against head lice, southern army worms and pea aphids.
Leaves: The leaf decoction is lethal to head lice and bedbugs.
In Materia Medica of British Guiana, we are told to break sour sop leaves in water, "squeeze a couple of limes therein, get a drunken man and rub his head well with the leaves and water and give him a little of the water to drink and he gets as sober as a judge in no time." This sobering or tranquilizing formula may not have been widely tested, but sour sop leaves are regarded throughout the West Indies as having sedative or soporific properties. In the Netherlands Antilles, the leaves are put into one's pillowslip or strewn on the bed to promote a good night's sleep. An infusion of the leaves is commonly taken internally for the same purpose. It is taken as an analgesic and antispasmodic in Esmeraldas Province, Ecuador. In Africa, it is given to children with fever and they are also bathed lightly with it. A decoction of the young shoots or leaves is regarded in the West Indies as a remedy for gall bladder trouble, as well as coughs, catarrh, diarrhea, dysentery and indigestion; is said to "cool the blood," and to be able to stop vomiting and aid delivery in childbirth. The decoction is also employed in wet compresses on inflammations and swollen feet. The chewed leaves, mixed with saliva, are applied to incisions after surgery, causing proudflesh to disappear without leaving a scar. Mashed leaves are used as a poultice to alleviate eczema and other skin afflictions and rheumatism, and the sap of young leaves is put on skin eruptions.
The roots of the tree are employed as a vermifuge and the root bark as an antidote for poisoning. A tincture of the powdered seeds and bay rum is a strong emetic. Soursop flowers are believed to alleviate catarrh.

1 unripe soursop
½ chicken cut into pieces
15 boxthorn fruit
10 – 15 red dates
A piece of ginger
800 ml stock

Blanch chicken in boiling water with a little oil.
Remove chicken and discard the water
Bring the water to the boil
Add the chicken and all the other ingredients and bring to the boil.
Add the soursop
Simmer over low heat for 1 - 2 hours

Pan fried chicken chops

2008-10-24T15:57:00.005+08:00

Tired of eating rice and chicken in wine? Then try this recipe for a change.

Two pieces of chicken whole leg (de-boned)

Use a meat hammer to break down the connective tissues and make the meat tender. Marinate with ginger juice and a spoonful of Shaoxing wine. Leave for an hour and then pan fry the chicken chops. If cooking for children, season with salt and pepper and a dash of sesame oil.

Slice the chops and serve with baked or fried potatoes and any vegetables of your choice.

Fried rice with chinese sausage

2008-10-07T20:48:00.002+08:00

Fried rice is very easy to cook and it is up to you what ingredients to add. To have nice fried rice, the rice must be left to cool so that it will not be lumpy. In the past we were told that overnight rice is best for frying but now it seems that overnight rice causes 'wind'. What I do now is cook the rice about 3 hours before frying and open the lid so that the rice will dry out nicely.

Ingredients

Cooked rice
Sliced Chinese sausage
Egg (slightly beaten)
Frozen peas
Grated ginger
Chopped garlic
Cooking oil
Sesame oil
Salt and pepper

Heat the 2 types of oil
Add the ginger and garlic and fry till fragrant
Add the rice and stir until there are no lumps
Add the egg and stir until the egg is cooked
Add the sausage and peas
Season with salt and pepper
Stir until the rice and ingredients are thoroughly mixed and the peas are cooked
Dish up and serve immediately

Pork Chop Rice

2008-09-18T20:43:00.005+08:00

1 pork chop per person
Cooked rice
2 dessertspoon tomato ketchup mixed with 1 cup of water
Grated cheddar or parmesan cheese
Minced garlic
Finely sliced ginger strips if cooking for confinement

Pan fry the tenderized seasoned pork chops until golden brown and cooked

Place the cooked rice in a heatproof bowl. Put in the fried garlic and ginger strips.

Pour in the diluted tomato ketchup and mix thoroughly

Place the fried pork chops on top of the rice

Cover with the grated cheese

Put the bowl into the oven or under a grill. When the cheese has melted and turned brown, remove and serve with salad. If eating during confinement serve with blanched vegetables.

Chicken with rice wine – Cantonese style

2008-09-07T22:01:00.007+08:00

This is the Cantonese version of chicken cooked with rice wine and wood fungus. Do not add salt which can reduce milk production

Half a chicken cut into bite size pieces

Soak about 4 pieces of wood fungus until soft and cut into smaller pieces

Fry the thinly sliced ginger in sesame oil until lightly brown and fragrant
Add the chicken pieces and fry until meat changes colour
Add the wood fungus and some rice wine
Mix thoroughly, add some hot water, cover and simmer until the meat is cooked
Add more rice wine and bring it to the boiling point
Serve with rice or on its’ own

Go to herbs and spices for more information about rice wine and ginger

Double boiled black chicken with dong kwai

2008-08-20T16:45:00.009+08:00

Black chicken is a breed of chicken that have black skin, meat and bones but snow-white feathers, called wu gu ji or Silkie. It has been used in China for its medicinal value since the seventh or eighth century especially to improve muscle strength and alleviate the effects of ageing, autism and diabetes. It contains high levels of a powerful anti-oxidant called carnosine. The meat of the black chicken is actually very tender and sweet.

I black chicken
30 gm dong kwai (for more information please see label: herbs and spices)

Remove the skin and cut the chicken into 4 pieces.
Place the chicken and dong kwai into a double boiler.
Do not add water.
Steam for 4 hours.

Beijing Emperor chicken

2008-08-19T14:27:00.012+08:00

If you like herbal food, this is a very delicious and easy to cook dish. Nowadays we are very lucky that there is a wide variety of pre-packed herbs to make cooking easier and especially for those of us who are not too familiar with the types of herbs to use. The packet of herbs is for one whole chicken but I like to cut the chicken into halves since we cannot finish the whole chicken. We normally eat half and give away the other half. Alternatively, the other cooked half can be kept for another day or it can be cooked another day.

1 packet of Beijing Emperor chicken. Enclosed is a packet of the herbs and the wrappers

This is another brand of emperor chicken

Place the chicken on the double wrappers. Put the herbal powder on the chicken

Rub the mixture thoroughly all over the chicken

Here it is, the chicken is thoroughly coated with the mixture

Fold the greaseproof paper over the chicken

Next, fold the tin foil over.

Steam for about 2 hours

Lemak sweet potato leaves

2008-08-13T14:54:00.006+08:00

This is a nonya dish which is absolutely delicious. Not suitable for confinement.

Pounded red chilli, shallots, garlic and belacan
Dried prawns
Sweet potato leaves
Coconut milk
Sweet potato (if desired)

Bring the stock to boiling
Add the dried prawns and chilli paste
When the stock smells aromatic add the coconut milk
When the gravy start to boil, add the sweet potato leaves
Turn down the heat and simmer for 2 minutes
Remove and serve with rice

This species is better for cooking lemak because the stems are crunchy if not overcooked.

This is baby sweet potato leaves which is very nice fried with garlic or with fermented bean paste.

Urap

2008-08-07T15:20:00.009+08:00

This is an Indonesian dish which is very delicious and non fattening. Not suitable for confinement because the bean sprouts and kangkong are cooling.

Pound the garlic, shallots, red chilli and green chilli padi. Add a little assam juice and salt.

In a wok, fry the pounded ingredients until fragrant. Add one packet of fresh grated coconut and mix thoroughly. Remove and keep aside. The mixture can be frozen for use at a later time.

Blanch the bean sprouts, long beans and kangkong.

Put the vegetables and coconut mixture into a large bowl and mix thoroughly. Serve with rice.

Tuna omelette

2008-07-31T14:24:00.006+08:00

This is always a favourite with children from age 18 months onwards and it is very easy and fast to prepare.

Crack 2 eggs into a bowl and beat slightly
Open a can of tuna (in water)and throw away the water
Add the tuna to the egg
Season with a little salt and pepper and mix thoroughly

Put a little oil in the wok
Pour in the mixture and spread it out until it looks like a pancake
When the bottom is brownish, turn it over to brown the other side
There you are one omelette ready to eat

For confinement

Heat some sesame oil in the wok
Add some finely sliced ginger strips
Fry the ginger until slightly brown and crispy
Add the egg mixture and cook as above

Red bean, black pulut and longan 'tong sui'

2008-07-28T20:39:00.005+08:00

This is a very nice 'tong sui' for confinement as all the ingredients are heaty

100 gm black glutinous rice
100 gm red beans
100 gm dried longan
Rock sugar

Wash the rice and red beans
Transfer to a pot of boiling water.
Boil for about 10 minutes.
Add the longan
Reduce the heat and simmer until the rice and red beans are cooked
Add the rock sugar

Fish porridge

2008-07-28T12:18:00.016+08:00

Cook the plain porridge first. When the rice grains have opened, add one packet of vegetarian soup stock, salt to taste and a couple slices of ginger.

Preparing the fish

2 blocks of ikan Kurau – Treadfin, Tai Mah Yau ( Cantonese) Ang Cho (Hokkien)

Slice the fish into fairly big chunks

Remove the skin

Season the fish with a dash of pepper, soya sauce and sesame oil. Leave aside for about an hour.
Add the fish slices to the cooked porridge together with some preserved tung choy.
Simmer for about 20 minutes or until fish is cooked.
Serve with thinly sliced fresh ginger and fried shallots.

Bird's nest soup

2008-07-24T14:54:00.004+08:00

“Eating Bird's nest? How can you eat twigs and straw and call it a gourmet food?” This is a question most of my non-Asian friends ask me whenever I talk about eating bird’s nest.

Description: cool

The nests are exclusively those of swiftlet, a tiny bird found throughout Southeast Asia. Instead of twigs and straw, the swiftlet makes its nest from seaweed and strands of gummy saliva, which harden when exposed to air. These highly prized nests are built on the ceiling of the caves as high as 70m making the process of harvesting an ordeal and expensive. The best bird’s nest is reputably from Sarawak.

Rich in protein, calcium, iron and other nutrients, bird's nest is good for everyone, young and old, men and women, the sick and mother-to-be. The Chinese have been eating bird's nest as medicinal gourmet food for centuries and believe it replenishes and nourishes the internal organs, speed up recovery from illness, and boosts overall well being. However, the most widely known benefit of consuming bird's nest is its ability to rejuvenate, restore youthfulness and ensure glowing and wrinkle-free complexion, which explains why it is such a hot commodity and luxury to the Chinese women. Last but not least, it tastes good too!

Bird’s nests are available in as a complete piece (cup shaped) which is better in quality or broken pieces and clean (often pale yellowish unless it is another variety called “bloody bird’s nest” which is reddish in color). For clean nests, soak in cold water for about 3 hours or until soft, then clean them under running water and they are ready to use.

Unclean nests are blackish, contaminated with feathers and twigs. The best kind is devoid of pinfeathers and foreign particles and in good shape. The preparation of unclean bird’s nests can be a very tedious task. First, you need to soak them for at least a day. It will expand, loosening most impurities to float to the top. Wash the nests under running water and repeat the process if necessary until nothing comes loose by itself anymore. The remaining stubborn impurities stuck in the nests will have to be patiently hand picked using a pair of tweezers aided by a pair of sharp eyes, which explains why, despite the price difference, very few people would go for the unclean nests.

Although it is a gourmet food, cooking bird's nest is very easy. Bird's nests can be served in soup with chicken, ham or quail eggs and seasoned with salt; or more popularly as a dessert where they are double-boiled with water and rock sugar. When used during confinement it is best to add some red dates and pau sam to make it more nutritious. The texture of cooked bird's nests is like that of strings of agar-agar or jelly. According to my mother, it is best to consume the bird’s nest immediately when woken up from sleep. Apparently, this will ensure better digestion and absorption of the nutrients in the nest.

According to www.yongann.com/resourcescandk.asp that specializes in the sale of bird’s nest:
“Cooking time should be adjusted accordingly to the different types of birds' nests used and time taken to soak the nests. If over soaked, simmering time must be reduced”.

Alternatively, you can buy ready-made "Bird's Nest with Rock sugar" in bottles but the quality may not be the same.

Dried apricots

2008-07-20T17:22:00.003+08:00

This is my favourite munchie

Whether you choose to enjoy fresh apricots or dried apricots, they are both a good source of nutrients.

Fresh apricots are a good source of beta-carotene, lycopene, vitamin A and fibre. Dried apricots are an excellent source of potassium, as well as a good source of iron and calcium. They are useful in reducing infections or skin problems.

Dried apricots, like all dried fruit, are much higher in calories due to their sugar content and may contain the preservative sulphur dixoide which may instigate asthma attacks.

Honey glazed ham with pineapple

2008-07-20T17:05:00.002+08:00

The image is self explanatory. No cooking involved. Buy the ham slices from your local deli. My daughter Marie loves eating ham so I always buy a slightly thicker cut. Decorate with sliced pineapple rings from a tin and add cherries or dried apricots for the eyes.

Scrambled eggs

2008-07-17T23:37:00.019+08:00

This is an easy to prepare dish for breakfast or brunch. If I serve this for brunch, I add bacon or sausages, fried tomatoes, celery and mushrooms.

A reminder that it is best not to give eggs to children below 1 year and if there is a family history of asthma and allergies, to wait until the child is 2 years old. Also, it is best not to eat too much scrambled eggs because when you cook scrambled eggs, you break the yolks. Since the yolks contain most of the egg's cholesterol, breaking and scrambling them allows that cholesterol to be exposed to much more air and heat than other cooking techniques that leave the yolk intact. The air and heat can cause the cholesterol in the scrambled egg yolks to oxidize before you even have a chance to eat them, potentially contributing to atherosclerosis.

Break 2 eggs into a bowl. Add some milk and pepper. For those who are allergic to milk, you can use water instead.

Beat up the mixture so that there is some air bubbles in it.

Melt a small knob of butter in a saucepan

Add in the mixture and stir until the mixture has set

The mixture has set nicely now. Sprinkle more pepper on it if you are eating this during confinement.

Add the knob of butter into the mixture if you are using the microwave oven

Cover with a piece of kitchen towel to prevent splattering

After every 15 seconds, stir the mixture so that it will set nicely. It should cook in about 2 minutes.

Serve with buttered bread. Cut the bread into small pieces if giving to children below 3 years old
Someone enjoying his scrambled eggs with toast

Different ways to enjoy eating the slipper fish.

2008-07-13T17:58:00.009+08:00

I call this fish the slipper fish because it is flat and looks like slippers. The Malay name is ikan lidah pasir and the Hokkiens call it ‘kah teh hoo’ which literally means the sole of the feet. A fish that measures about 6 – 7 inches is best, as it will have more meat compared to smaller ones.

Clean the fish and cut into smaller pieces if it is quite big. You have to be careful when frying because it breaks easily if handled too roughly. It is quite delicious fried.

Alternatively, you can pour some tauchew sauce over it. It is delicious with plain porridge and a favourite with children. To make the sauce – fry some chopped garlic until slightly brown. Add a teaspoonful of minced tauchew beans. Fry until fragrant and add some water for the sauce. To reduce the saltiness, add ¼ teaspoonful sugar. Bring to the boil and pour over the fish. Garnish with chopped red chilli and spring onions to make it look attractive.

During confinement, sprinkle some ginger strips fried with sesame oil over the fish. Omit the sauce if you are breastfeeding as too much salt may reduce milk production

Chicken in rice wine - Penang hokkien style

2008-07-12T23:37:00.006+08:00

The infamous chicken cooked in rice wine which is a must during confinement. This is the Penang Hokkien version which is sweet.

½ chicken cut into small bite size pieces
1 medium sized old ginger sliced finely
Rice wine (1/2 bottle)
Brown sugar
Sesame oil

Heat the sesame oil in a wok
Add the ginger and fry until light brown and fragrant
Add the cut chicken and a little wine
Stir until cooked
Lower the fire and gently pour in the remaining rice wine so that it does not evaporate too quickly
Add the brown sugar, more if you like it sweet.
Mix thoroughly.
Dish up and eat with rice or on its own

Fried sliced pork and liver

2008-07-10T23:06:00.005+08:00

Heat a little oil in a wok and fry the pig liver until cooked.
Whilst cooking, the liver will produce some scummy liquid.
Remove the liver and throw away the scummy water
In a clean wok, heat up some sesame oil and fry the finely sliced ginger until crispy
You can remove the ginger for garnishing or add in the pork slices and fry until cooked
Add the cooked liver and some rice wine
Mix thoroughly and remove to serving platter
Garnish with the fried ginger slices

Steamed salmon

2008-07-10T22:39:00.008+08:00

Salmon is a good fish to eat as it contains a lot of omega 3 fatty acids and DHA that is good for the brain. The breast-feeding mother should eat salmon, as the breast milk will have significant amounts of the omega 3 and DHA.
Like all good things, over eating of the substance can make it toxic instead of beneficial, therefore it is better to eat it once a week only.

Season the salmon with a little salt and pepper
Place on a heatproof plate
Top with ginger and tomato slices
The ginger helps to remove the fishy smell
Place in the steamer for 20 minutes.
Alternatively, you can cook this in the microwave oven. Just follow the cooking times according to your microwave oven.

For confinement

Do not use tomatoes
Top with finely sliced chinese mushrooms and ginger

Macaroni cauliflower cheese

2008-07-07T23:10:00.022+08:00

Cut the cauliflower into florets and lightly blanched in salted boiling water. Strain and leave aside. Keep 2 mugs of the water to use in the sauce.
Add more hot water and 1 tsp oil to cook the macaroni.

To make the sauce

Melt a knob of butter with a little cooking oil in the saucepan over a very low fire.

When the butter has melted add in 3 dessert spoonful of plain flour and mix thoroughly with the butter, stirring constantly

Slowly add in 2 mugs of milk a little at a time whilst stirring constantly to dissolve the lumps

Alternate pouring in the milk with the water used for blanching the cauliflower.
I use the water to reduce the creaminess of the milk so that it is not so fattening plus the water contains Vitamin C from the cauliflower

Keep on stirring until the sauce is smooth and not too thick. Add salt, black and white pepper, mixed herbs and 3-4 bay leaves

Grate a block of cheddar cheese

Add the cheese to the sauce, stirring until the cheese has completely melted. Add sliced ham or bacon if you like to give it a nicer taste.

Most recipes say to pour the sauce over the macaroni but I prefer to put the cauliflower and macaroni into the sauce so that they are thoroughly coated with the sauce.

Spoon the mixture into baking dishes

Sprinkle some grated cheese on top. I like to use a different flavoured cheese like mozzarella to give it a varied cheese taste and flavour

Sprinkle some red chilli powder on the top to give it a nice colour

Bake in an oven for 10 minutes or place under a grill to brown the cheese topping.

Eat on its own or with a light salad.

Ginseng

2008-07-05T23:37:00.009+08:00

The more information I try to find about ginseng the more confused I am with all the different names given to this herb. There are American ginseng, Korean ginseng, Chinese ginseng and Siberian ginseng. To make matters worse, some of the information is written in the Chinese language and as I do not read Chinese text, whatever is written makes no sense at all to me.

Therefore, I think it is best that I share with you what my mother and the herbalist at my local medical hall taught me. I call all the various types of ginseng the ‘sams’ i.e. yan sam, kolei sam, tong sam and pau sam.

‘Yan sam’ in Cantonese

Description: sweet, cool and slightly bitter; affects the heart, lungs and kidneys

Due to its’ shape of a human, it is believed to be the cure for all ailments. Taken in low doses, it acts as a mild sedative but in large doses, it is a stimulant. Its’ properties are to promote a good appetite and is helpful for rheumatism, headaches, colds, coughs, bronchitis, constipation and cystitis. Its anti-inflammatory properties may be useful in reducing fevers and lung problems.

The body is the part called ‘yan sam’ and is the most expensive. It may be used to treat infertility in women, as it stimulates the pituitary gland, which in turn stimulates growth of the uterine lining. The herb may be useful in relieving the symptoms of menopause but, the amount should be prescribed by a Chinese medical practitioner or ‘sinseh’.

Contraindications:
• It is not recommended for people with hypoglycemia, high blood pressure, heart disorders, asthma or insomnia.
• Pregnant or nursing mothers should not take this product as it may interfere with oestrogen production.
• Women should not take this in the first week after starting any new brand of oral contraceptives.
• Do not give to young children especially during an infection or if the child’s growth is slow and does not eat well.

‘Pau sam’ in Cantonese

The legs and arms are called ‘pau sam’ and is normally used to increase internal energy. This is suitable for children, especially when they are teething or starting to walk as it can give them a boost in energy.

Ginseng roots

The roots have no nutritional value but cooling properties therefore is useful for reducing internal body heat. It can either be infused with boiling water and drank on its own or cooked as soup. I cook this soup once a month for the whole family and more frequently during very hot weather. The soup is suitable for children above 2 years old.

‘Kolei sam’ in Cantonese

It is commonly taken to enhance physical performance, prolong life and increase sexual potency. Chinese herbalists prescribed it to normalize blood pressure, improve blood circulation and prevent heart disease. It can be used during confinement but only if the mother is not breast-feeding.
With regard to cognitive ability, it is believed to significantly improve abstract thinking. Several studies have found that treatment with Ginseng improved the ability to complete detailed tasks, perform mental arithmetic and improve memory, attention, concentration and a general ability to cope. Furthermore, it is said to improve reaction to visual and auditory stimuli, as well as visual and motor co-ordination.

‘Tong sam’

This is used primarily to increase energy in the lungs, especially combined with red dates and kei chi. It can be combined with other herbs as a nourishing and energizing soup as in the famous Song Kee Soup. You can now buy the pre-packed ingredients in most super markets.

Assam fish

2008-07-04T23:28:00.005+08:00

This is not suitable for confinement

The fish I use for this dish is called Selar, but you can use any other fish like Pari or Kembong

If you want the recipe, you have to come back. Hehe!

Baked banana and bacon roll

2008-07-04T00:57:00.015+08:00

Medium sized semi-ripe bananas

Streaky bacon rashers

Wrap the banana with the bacon. You need 2 rashers per banana

Place the banana bacon rolls on a foil

Fold the foil over and place the tray in an oven at 200 Celsius for half an hour. Transfer the baked banana bacon roll onto a plate and serve hot.

I forgot to mention that you could do this in a microwave oven if you do not have a conventional oven. Thanks to Ann for reminding me that she does not have a conventional oven.

Cover with 2 layers of kitchen tissues to prevent the oil from the bacon splattering all over

Cook on high for about 4 minutes. There you are, ready to eat.

Children's menu

2008-07-03T23:54:00.007+08:00

A reader asked me for recipes to cook children's food so I have decided to add a new label "Children's menu" where I will post recipes which most children love. It will include local and western food and I hope you will enjoy cooking them for your precious darlings. I have not figured out how to put stars on the recipes to indicate the relevant age groups so if anyone knows how to do this please teach me. We will start off with Baked Banana and Bacon roll.

Most of the recipes here are suitable for children above 1 year old although they may be filed under other labels. You should teach your children to eat everything as far as possible unless they have problems like allergies or food intolerance.

You should never give children cold drinks with their food. The stomach needs to be warm in order to digest the food and cold drinks will dampen the heat in the stomach making it difficult to digest and absorb the food. It is best to offer soup which has additional nutrients as well as being warm. If you do not have any soup and your child needs a drink with his/her meal, offer warm water instead.

Chicken parcel

2008-07-01T03:05:00.011+08:00

This is a very easy to prepare dish and is a favourite with children.

1 chicken joint per person
Large onions
Potatoes
Fresh button mushrooms
Salt and pepper

Season the chicken joints with salt and pepper.
Add ginger powder if eating during confinement
Wash and slice the onions, mushrooms and potatoes

Place some onions in the centre of a square of foil

Place some potato slices on top of the onions

Place one chicken joint on the potatoes and the mushrooms on the chicken. Pour one dessertspoon cooking oil evenly on the chicken

Double fold the top and side of the parcel. Bake for 1 hour at 400 degrees F

Open the parcel and transfer to a plate. Serve with additional vegetables if desired.

Black glutinous rice (pulut) ‘tong sui’

2008-06-29T14:35:00.004+08:00

Somebody asked me about desserts during confinement and to be very honest I cannot find any suitable desserts because I personally am not a dessert lover. Therefore, the types of desserts that are suitable are mainly cakes or pancakes.
It is best not to eat fruits after a heavy meal because the fruits will be blocked in the intestines and cause a lot of gases.
Black pulut 'tong sui' is suitable for confinement because it is heaty

100 gm black glutinous rice
100 gm dried longan
Rock sugar

Wash the rice and transfer to a pot of boiling water.
Boil for about 10 minutes.
Add the longan
Reduce the heat and simmer until the rice is cooked
Add the rock sugar

Black bean tea

2008-06-29T14:10:00.004+08:00

The Hainanese community prefers drinking this tea as opposed to red date tea although the effects are similar.

Black bean is very rich in folic acid, magnesium, copper, zinc, manganese, potassium and phosphorus. It contains polyphenols that prevent formation of cholesterol from oxidation by free radicals.

Buy about 3 kgs of black beans.
Wash and fry the black beans in a dry wok
Transfer the fried beans into an airtight container

Once a day take one cupful of the beans and a large piece of old ginger.
Add to 3 liters boiling water and boil for about 10 minutes.
Reduce the heat and simmer for 2-3 hours.
Add a little brown sugar if you like it sweet.
Strain the tea into a flask and drink warm throughout the day

Bitter gourd soup

2008-06-28T22:43:00.008+08:00

A very cooling soup because of the bitter gourd therefore is not suitable for confinement

1 large bitter gourd
3 pieces of salted fish bones
1 block taufu
1 piece of pork belly (boil whole and sliced after it is cooked)
1 piece of ginger to reduce the cooling effect if required

Description: cooling

According to Asian beliefs, food that is bitter is used to reduce heatiness in the body. It is rich in vitamin A (beta-carotene and lutene)which protects us from viral infection and reduce the risk of cataracts. The vitamin E (alpha-tocopherol) helps maintain youthfulness and proper breathing which is why the Chinese drink this soup on hot days to combat sore throat and flu.Cooking with ginger and meat can reduce or neutralise the cooling effects. The small bitter gourd is not really suitable for cooking soup. It is best for juicing (good for controlling diabetes) or frying.

Contra-indications

Not suitable for people with low blood pressure, kidney problems and those who always feel cold.

Chicken with chestnuts

2008-06-26T15:25:00.003+08:00

½ chicken cut into pieces
Sesame oil
10 slices ginger
Dark soya sauce
Light soya sauce
Sugar

Soak the chestnuts overnight and remove the skin
Heat the sesame oil and fry ginger slices
Add the chicken and stir fry until colour changes
Add seasoning and stir fry until thoroughly mixed.
Add water and chestnuts.
Simmer until chicken is cooked

This dish is also a favourite with children

Cordyceps

2008-06-26T14:40:00.002+08:00

Description: sweet, warm; affects the lungs and kidneys

Cordyceps sinensis also called the "caterpillar fungus" is highly regarded in China as a tonic for those who are recovering from an illness or an operation, or after giving birth. In these cases, the Cordyceps helps the patient recover their physical power, to improve their appetite, and to protect the body from infection. Cordyceps belongs to the family of mushrooms, which are actually parasitic organisms, growing wildly on the caterpillars in the high plateaus of China, Nepal, and Tibet. The fruiting body of Cordyceps looks like grass, which is why the Chinese call it Winter Worm - Summer Grass. Because it contains both Yin and Yang properties, it apparently is safe for use by anyone and even for a long period.

Among the numerous species, Cordyceps sinensis is the most famous and expensive due to its curing properties. It is a type of "super-ginseng" for rejuvenation and stamina amongst the elderly.
Dr. Georges Halpern, the author of several books about this fungus, and other scientists and herbalists confirm that the mushroom can:
• stimulate the immune system
• cure sexual dysfunction in both men and women
• maximize body oxygen uptake
• build muscles
• improve kidney, liver, and lung function
• provide anti-aging and rejuvenation effect
• strengthen the skeletal structure, and specifically benefits the lower back region, the knees and ankles
• help the body resist a wide range of pathogenic bacteria, fungi and viruses.

Although, wild Cordyceps are the most powerful in effects, they are quite expensive and difficult to buy in many parts of the world. Therefore, many manufacturers do not use Cordyceps sinensis, but the cultivated forms of the fungus (C. ophioglossoides, C. capita, and C. militaris) in their commercial preparations.
Several institutions in China and Japan are currently researching the potential use of Cordyceps to treat certain varieties of cancer.

This is a cheap variety of cordyceps that we use for cooking soup.

Mushroom omelette

2008-06-26T01:49:00.004+08:00

Do not eat the omelette with salad during confinement, instead use boiled root vegetables like potatoes, carrots or rice if you are Asian.
Suitable for children above 18 months but remember to cut the vegetables into smaller pieces.

Ladies fingers with sambal belachan

2008-06-23T22:42:00.006+08:00

Not suitable for confinement

Another favourite non confinement dish

ABC soup

2008-06-23T10:47:00.004+08:00

I do not know why, but my family call this the ABC soup. It is a favourite with the children and is very nutritious. If used during confinement , add a knob of ginger to make it 'heaty'.

2 Potatoes
1 Carrots
1 Sweet corn
2 Tomatoes (use only if not for confinement)
Knob of ginger
2 big onions
Salt and pepper to taste
3 bowls of stock

Cut the vegetables into big wedges
Boil the stock with the ginger
Add in all the vegetables except the onions
Boil for ten minutes then lower the flame
Add the onions and simmer until all the vegetables are cooked
Add salt and pepper to taste
The amount of soup is sufficient for two meals

This a 2+ year old who is an expert at eating corn-on-the-cob.

Mee suah soup

2008-06-21T16:44:00.001+08:00

This dish is often served at breakfast or supper because it is a very light meal.

I like this brand because it is very fine and smooth

1 bundle of mee suah
Minced or sliced pork
Alternatively, you can use sliced chicken or slices of fried eggs
Sesame oil
Corn flour
Light soya sauce
1 ½ bowls of stock
Salt and pepper to taste

Season the pork with the sesame oil, soya sauce and corn flour.
Bring the stock to the boil
Drop in the pork slices or minced pork balls
Rinse the mee suah in hot water and add to the soup.
Add salt and pepper and bring to the boil
Serve hot
Add a spoonful of brandy if required

Kiam chye and roast pork bone soup

2008-06-19T15:40:00.003+08:00

Definitely not for consumption during confinement as it is very cooling

Nasi Ulam

2008-06-19T02:19:00.005+08:00

Ulam is the equivalent of the western green salad, often served with sambal belacan but is quite delicious on its own. Traditionally, a Malay dish, it was adopted by the nyonas and is now appreciated by almost everybody. It is a very healthy dish because of all the herbs and fresh leaves. Try it once and you will be hooked for life.

4 bowls cooked rice
1 tbsp ground pepper
100 gm salted fish (do not use if breast feeding)
100 gm dried prawns (do not use if breast feeding)

Cut finely
5 pieces limau perut leaves
3 pieces kaduk leaves
1 piece kunyit leaf
3 pieces cekur leaves
1 thumb sized young ginger
1 thumb sized galangal
1 thumb sized tumeric
10-12 shallots

Lightly fry salted fish till fragrant
Allow to cool and pound the salted fish finely
Deep-fry the dried prawns until crispy. Drain and set aside
In a large bowl, combine all the ingredients and mix well

Cekur leaves are difficult to find in the market therefore I grow my own from the root which looks like ginger but is smaller.

Cekur root, commonly known in English as odary roots, can be ground into a paste and applied as a poultice on the abdomen to aid the uterus in shrinking and to tone the abdominal muscles. The root is a common ingredient for nonya rice dumplings.

Cooking with rice

2008-06-19T02:01:00.004+08:00

Rice is the most important food crop in Asia and is particularly associated with Asian cuisine. Rice is a complex carbohydrate, which means that it contains starch and fiber, which digested slowly, allows the body to utilize the energy released over a longer period.

Rice is an extremely healthy food for a number of reasons. It has low sodium content and contains useful quantities of potassium, the B vitamins, thiamin and niacin, only a trace of fat and no cholesterol. Rice is also gluten free, so is suitable for coeliacs. It is a wonderful food for the very young and elderly as it is easy to digest.

Rice is a crucial cereal grass in the genus Oryza. There are three parts to a grain of rice, starting with the outer layer, known as the bran, which is higher in fiber and has a high concentration of nutrients as well. Inside the bran, the germ and the endosperm make up the body of the grain. The germ packed with nutrients, is a small nubbin on the grain, since it feeds the grain as it develops. The endosperm makes up the bulk of the volume of the grain.

Brown rice

Description: warm, sweet and pungent; affects the stomach and large intestines.

Brown rice is milled rice that only has the outer grain husks removed. In its natural state, compared to unfortified white rice, brown rice is a better source of several nutrients such as riboflavin, folate, manganese, zinc, iron and magnesium. It has three times the fiber of white rice. Brown rice takes longer to cook than white rice, since water must penetrate the bran, which is to protect the grain inside. Soaking brown rice for several hours can reduce the cooking time. Brown rice is also more prone to going rancid since it is high in natural fats and oils, therefore it should be refrigerated and used within six months of purchase.

The latest trend is to eat brown rice during the first 14 days of confinement as it is more nutritious and apparently will help with milk production.

White rice

Description: neutral, sweet; affects the stomach and spleen

White rice is milled rice, which has had its husk, bran, and germ removed. This is largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished usually using glucose or talc, resulting in a seed with a bright, white, shiny appearance. However, during the process of manufacturing white rice some important nutrients were removed therefore many companies choose to put back what they took out by adding synthetic vitamins and iron - this is called fortified white rice. Grown primarily in Thailand, Jasmine white rice has a subtle, nutty flavor and rich aroma that is very pleasing to the palate. It must used within six months of purchase for optimal flavor and freshness. Old rice tends to get dusty and woody in flavor.

Glutinous rice

Description: warm, sweet; affects the spleen, stomach and lungs.

Glutinous rice is a rice cultivar that is particularly sticky and dense. It is cultivated in Thailand, Laos, and China. Although the name implies that the rice contains gluten, it is actually gluten free, with “glutinous” referring to the sense of “sticky” in this instance. Several styles of glutinous rice are available. All are generally short to medium grain.

Black glutinous rice is one of the varieties of unhulled glutinous rice that ranges in color from rusty brown to a deep purple-black. Black glutinous rice is very popular for desserts.

White glutinous rice is hulled and may be polished to remove the germ or left plain. Many Asian desserts use glutinous rice as a base for cakes, sushi, and rice balls. It is also the ingredient for making rice wine and vinegar.

Rice is suitable for vegetarians and vegans, with brown rice in particular complementing vegetarian and vegan dishes. It can be cooked whole and served with stir-fries, sauces, and curries, or made into flour, wine, cakes, vinegar, milk, flakes, noodles, paper and tea.

Varieties of rice noodles

Mee Hoon must be soaked until soft before cooking. Used for frying or in soup.

Mee Suah often called ‘long life noodles’ is a must during birthdays and Chinese New year. It is very popular for confinement or convalescing.

Tung Hoon must be soaked until soft before cooking. Used for frying or in soup and fried mixed vegetables.

Kueh teow comes in two types. One is for frying and the other is for soup dishes so it is important to ask for the right variety.
Mee Suah often called ‘long life noodles’ is a must during birthdays and Chinese New year. It is very popular for confinement or convalescing.

Pork skin and pineapple in tomato sauce

2008-06-18T01:26:00.000+08:00

Not suitable for confinement

Naughty but nice

Dried pork skin

Pig trotter in black vinegar

2008-06-17T16:01:00.008+08:00

I like to add some dried chillies to give it an extra oomph!

1 whole pig trotter cut into big pieces
500 gm crushed old ginger
Brown sugar
4-5 dried red chilli
1 liters water
250 ml black vinegar (non-sweetened)

Smash the old ginger
Combine the ginger, black vinegar, brown sugar and water in a slow cooker
Put the slow cooker to low and leave it to cook overnight
Blanch the trotters to remove the slime
Add meat to the slow cooker and leave to cook until the meat is tender
Add more vinegar if you like it a bit more sour

Black vinegar lowers the ph of food and leaches calcium from bones cooked with it, therefore it is used to prepare high calcium food especially for breast feeding mothers and it helps relieves a windy abdomen.

Black vinegar originated in China where Chinkiang vinegar, the best of the black rice vinegars are produced. Normally black rice vinegar is made with glutinous or sweet rice, although millet or sorghum may be used instead. Dark in color, it has a deep, almost smoky flavor. Many people prefer black vinegar made from glutinous rice and malt since it has a slightly sweet flavor to compliment the familiar acidic taste of vinegar. Black rice vinegar works well in braised dishes and as a dipping sauce.

If you have any soup leftover and do not feel like more trotters then add fried chicken feet to the soup. Simmer for about 1 - 2 hours. It is delicious

Cooking with pork

2008-06-17T15:43:00.004+08:00

Description: neutral, sweet and salty; affects the stomach, spleen and kidneys.

Pork is the meat from young hogs or domestic swine (6 to 7 months old). The domestication of "pigs" or immature hogs for food dates back to about 7000 B.C. in the Middle East. However, evidence shows that Stone Age man ate wild boar, the hog's ancestor, and the earliest surviving pork recipe is Chinese, at least 2000 years old.

The Chinese prefers eating pork rather than beef because of economic and aesthetic reasons. The pig is easy to feed and not used for labour, and is closely tied with the idea of domesticity that the Chinese character for "home" depicts a pig under a roof. According to the Chinese, the colour of the meat and the fat of pork are more appetizing, while the taste and smell are sweeter and it is easier to digest

However, there are some bacteria associated with pork, which may cause illnesses if the meat is not properly treated or cooked before consuming:

• The pig is the carrier of various helminths, like roundworm, pinworm, hookworm, etc. One of the most dangerous and common is Taenia solium, a type of tapeworm that may transplant to human intestines.
• Trichinosis, also called trichinellosis or trichiniasis, is a parasitic disease caused by eating raw or undercooked pork infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm. Infection was once very common, but is now rare in the developed world.
• Influenza (flu) is one of the most notable illnesses, which pigs share with humans. Normally harbored in the lungs of the animal it can affect both the animals and humans. However, the causative organism is found in other animals too.
• Some other food borne microorganisms found in pork, as well as other meats and poultry, are Escherichia coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes. They are destroyed through proper handling and thorough cooking to an internal temperature of 160 °F.

Antibiotics may be given to prevent or treat disease in hogs. A "withdrawal" period is required from the time antibiotics are administered until it is legal to slaughter the animal. This is so residues can exit the animal's system and will not be in the meat.

Pork is classified a "red" meat because it contains more myoglobin than chicken or fish. Red blood cells delivers oxygen to the muscles and one of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is leaner than most other domesticated animals but consuming excessive amounts of pork may lead to gallstones and obesity due to its high cholesterol and saturated fat content.

Buying tips

When buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a healthy pink color. For best flavor and tenderness, meat should have a small amount of marbling. Avoid anything looking damp or clammy, or with oily or chalky-looking fat.

Storing and freezing

Cover and store raw and cooked foods separately. Store raw foods below cooked foods in the fridge. Pork will keep for three to five days in the fridge. Use mince, offal and smaller cuts within one to two days of purchase.
Quickly freezing pork reduces the chance of damage to its texture or succulence. Use frozen pork within six months.

There are three safe and proper ways to defrost pork:
• in the refrigerator. Once the raw pork defrosts, it is safe to keep in the refrigerator an additional day or two before cooking.
• in cold water in its airtight packaging or in a leak proof bag.
• in the microwave. Pork defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.

Never defrost pork on the counter or in other locations. Always plan ahead for slow, safe thawing in the refrigerator. During this time, if the pork is not used, it is safe to refreeze without cooking first. Foods defrosted in the microwave or using the cold water method should be cooked before refreezing.

Cooking Tips

Wash the cut pork pieces with a handful of salt to remove the smell.
Blanch any boney pieces of pork before cooking to remove the scum.

Below are various types of cuts

pork belly strip

pork bone without meat

pork bones with meat

pork ribs

minced pork

lean pork and liver

chinese pork sausages. The little ones are much tastier because it has wine in it.

Cooked pork

Chinese roast pork belly

char siu

Fried brinjal with chilli minced chicken

2008-06-14T17:39:00.002+08:00

Not suitable for confinement

I will add recipe if anyone is interested

Egg and rice wine

2008-06-13T11:24:00.001+08:00

This is a Penang Hokkien dish, which is absolutely delicious if you have a sweet tooth. It is my favourite and I love it on it’s own.

2 eggs
1 medium sized old ginger sliced finely
Rice wine
Brown sugar
Sesame oil

Break the eggs into a bowl and beat up lightly
Heat the sesame oil in a wok
Add the ginger and fry until light brown and fragrant
Pour the beaten egg onto the ginger and stir gently until cooked
Lower the fire and gently pour in the rice wine so that it does not evaporates too quickly
Add the brown sugar, more if you like it sweet.
Mix thoroughly.
Dish up and eat with rice or on its' own.

Fried Gelama

2008-06-12T23:38:00.002+08:00

Nowadays I tend to eat smaller fishes, because nearly all fish contain trace amounts of methyl mercury and long-lived, larger fish that feed on smaller fish accumulate the highest levels of methyl mercury. One of them is the ikan gelama, which has white flesh and very high levels of unsaturated fat. Often used for making salted fish, it is delicious for making ‘acar fish’.

Fresh gelama (Gulama in Hokkien)

Scale the fishes and remove the heads. Marinate with juice of fresh ginger, garlic and kunyit. Let it stand for about an hour and then fry. Serve with white rice.

Lotus root and pork bone soup

2008-06-12T16:11:00.000+08:00

1 fresh lotus root sliced
3 large pieces of pork bones
2 tbsp boxthorn fruit washed and drained
12 red dates
800 ml water (for stock)
Salt & pepper

Blanch pork bones in boiling water to remove the scum.
Put the dates and boxthorn fruit into the boiling stock.
Add the pork bones and salt.
Bring to the boil and then simmer for 1 hour
Add the lotus root and simmer for another 1 hour.
Sprinkle with pepper and serve.

Description: neutral, sweet, obstructive; affects the heart, spleen and kidneys.

Nutrients found in the root: Vitamins B and C, potassium, calcium, iron, phosphorus, copper, manganese, dietary and protein rich in asparagine.

Its’ primary uses are mainly to:
Increase the body’s immune system and protect against cancer
Suppress fever because of its’ antibacterial properties
Stop bleeding
Break down toxins such as ammonia residues that causes gout

Caution: Never deep fry the root as the asparagine can be converted into toxic acrylamide residues.

Alcohol

2008-06-11T14:39:00.000+08:00

Description: warm, sweet, bitter and pungent; affects the heart, liver, lungs and stomach

Rice wine is fermented pulut rice, which is rich in iron, low in fat and free of cholesterol with high dietary fibre to reduce risk of heart attack and diabetes. It promotes blood circulation, expels cold energy and speeds up the effects of herbs. It contains 10 to 20 percent alcohol. The commercial name is Shaoxing wine. The recommendation is that you should consume about 12 bottles of rice wine during the confinement month. This is not difficult to achieve because almost every dish will have the wine in it. I personally prefer to use rice wine made by my mother (bottle on the right). It is slightly sweeter and smoother compared to commercially prepared wine.

Brandy, Dom and Yomeishu are the recommended alcohol for consumption during the confinement month because they are ‘yang’. Guinness Malta which is non-alcoholic has high iron content therefore is suitable if you are anaemic and breast-feeding.

If you are a non-drinker, this sudden consumption may cause alcohol rash, redness in the face and heart palpitations, so do take it easy. Alcohol does go to the baby through breast milk, so if you want a good night’s sleep, drink the alcohol after your dinner. The content of alcohol is reduced during cooking therefore you might consider adding it to your food during cooking instead of drinking it neat.

Chicken with button mushrooms

2008-06-11T02:25:00.002+08:00

½ chicken cut into pieces
6 button mushrooms sliced
10 slices ginger
Sesame oil
Seasoning
Dark soya sauce
Light soya sauce
Sugar

Heat the sesame oil and fry ginger slices
Add the chicken and stir fry until colour changes
Add seasoning and stir fry until thoroughly mixed.
Add water and button mushrooms.
Simmer until chicken is cooked

Cooking with chicken and eggs

2008-06-11T02:17:00.002+08:00

The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C.

Description: warm, sweet; affects the spleen and stomach

As with any perishable meat and fish, bacteria can be present on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). Freezing does not kill bacteria but thorough cooking destroys them.

Following are some bacteria associated with chicken:

• Salmonella enteritidis are present in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of salmonella bacteria.
• Staphylococcus aureus are normally present on human hands, in nasal passages and throats. The bacteria can be present in foods such as chicken salad, made by hand and improperly refrigerated.
• Campylobacter jejuni is one of the most common causes of diarrhea in humans.
• Listeria monocytogenes are destroyed by thorough cooking, but a cooked product can still be contaminated by poor personal hygiene and food handling.

It may be necessary to give antibiotics to prevent disease and increase feed efficiency but a "withdrawal" period is required from the time the antibiotics are administered before the bird can be slaughtered. This ensures that no residues are present in the bird's system.

In order to cause illnesses, the bacterium has to be consumed; they cannot enter the body through a skin cut. However, cross-contamination can occur if raw poultry or its juices contact cooked food or uncooked foods such as salad. An example of this is cutting tomatoes on an unwashed cutting board just after cutting raw chicken on it. Most food borne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent food borne illnesses.

It is always best to buy a product before the date expires. The use-by date is for quality assurance; after the date, peak quality begins to lessen but the product may still be used. If the use-by date expires while the chicken is frozen, the food can still be used.

Most people think the pink liquid in packaged fresh chicken is blood, but it is mostly water absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and should not be eaten. Put packages of chicken in disposable plastic bags (if available) to contain any leakage that could cross-contaminate cooked foods or produce.

At home, immediately place chicken in a refrigerator that maintains 40 °F, and use within 1 or 2 days, or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely. Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Proper wrapping prevents "freezer burn", which appears as grayish-brown leathery spots. Cut freezer-burned portions away either before or after cooking the chicken.

There are three safe and proper ways to defrost chicken:

• in the refrigerator. Once the raw chicken defrosts, it is safe to keep in the refrigerator an additional day or two before cooking.
• in cold water in its airtight packaging or in a leak proof bag.
• in the microwave. Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.

Never defrost chicken on the counter or in other locations. Always plan ahead for slow, safe thawing in the refrigerator. During this time, if the chicken is not used, it is safe to refreeze without cooking first. Foods defrosted in the microwave or using the cold water method should be cooked before refreezing.

Cooking Tips

Cook whole chicken to a safe minimum internal temperature of 165 °F using a food thermometer.
Never pre-stuff whole chicken to cook at a later time; always stuff immediately before cooking.

Various cuts of chicken

chicken whole leg

chicken breast

chicken keel

chicken wings

Eggs

Description: neutral, sweet; affects the heart and stomach

Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Unbroken, clean, fresh shell eggs may contain Salmonella Enteritidis (SE) bacteria that can cause food borne illness. While the number of eggs affected is quite small, there have been cases of food borne illness in the last few years. Young children, older adults, pregnant women (the risk is to the unborn child), and people with a weakened immune system are particularly vulnerable to SE infections.

How Does Salmonella Infect Eggs?

Bacteria can be on the outside of a shell egg. This is because the egg exits the hen's body through the same passageway as feces. Bacteria can be inside an uncracked, whole egg where contamination may be due to bacteria within the hen's ovary or oviduct before the shell forms around the yolk and white. It is also possible for Salmonella Enteritidis to enter the eggs through the pores of the shells after they are laid. This is why the processing plant washes and sanitizes the eggs before packing them.

Safe handling and cooking tips

• Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.
• Do not eat raw or undercooked egg yolks and whites or products containing raw or undercooked eggs.
• Always break the eggs just before cooking to preserve the resilience of the egg white.
• A rotten egg will ruin the other eggs in the dish. Thus break the eggs separately into bowls to ensure freshness for all.
• An egg that is old will float in water when its air cell has enlarged sufficiently to keep it buoyant, but it is perfectly safe to use.
• The fresher the egg, the more difficult it is to peel after hard cooking.

Variation in egg color is due to many factors.

• Blood spots are due to rupture of one or more small blood vessels in the yolk at the time of ovulation. It does not indicate the egg is unsafe.
• A cloudy white (albumen) is a sign the egg is very fresh. A clear egg white is an indication the egg is aging.
• Pink or iridescent egg white (albumen) indicates spoilage due to Pseudomonas bacteria. Some microorganisms produce a greenish, fluorescent, water-soluble pigment, and are harmful to humans.
• The color of yolk varies in shades of yellow depending upon the diet of the hen. If she eats plenty of yellow-orange plant pigments, such as from marigold petals and yellow corn, the yolk will be a darker yellow than if she eats a colorless diet such as white cornmeal.
• A green ring on a hard-cooked yolk is a result of overcooking, and is due to sulfur and iron compounds in the egg reacting on the yolk's surface. The green color can also be caused by a high amount of iron in the cooking water. The green color is safe to consume.

Century or thousand year eggs

These Chinese eggs are not really 1,000 years old, but are somewhere between a month and several years old. The eggs are converted into an entirely different food, probably by bacterial action. The following are several types of thousand-year-old Chinese eggs.

"Pidan," a great delicacy, is made by covering the eggs with lime, salt, wood ashes, and a tea infusion for 5 months or more. The egg yolks become greenish gray and the albumen turns into a coffee-brown jelly. Pidan smell ammonia-like and taste like lime.

"Humdan" results when eggs are individually coated with a mixture of salt and wet clay or ashes for a month. This process darkens and partially solidifies the yolks, and gives the eggs a salty taste.

Boxthorn fruit (kei chi) 杞子

2008-06-10T15:36:00.000+08:00

Description: sweet, warm affects the liver, lung and kidneys

Boxthorn fruit or Chinese wolfberry is the fruit of the Chinese boxthorn or matrimony vine. It is a very rich source of vitamins and minerals, especially in vitamins A, C and E, flavonoids and other bioactive compounds. It is also a good source of essential fatty acids, which is unusual for a fruit. In Chinese, it is called kei chi or gouqi therefore the name goji is probably a westernized version of this.

In European folklore, boxthorn planted near a home would cause discord between a husband and wife, thus the name ‘Matrimony Vine’.

Best known to correct poor eyesight and eye strain therefore drinking soup or a drink made with wolfberries would benefit people who read or stare at computer screens for long periods of time. When used in conjunction with other herbs it is effective for improving energy and strength to alleviate aching back and legs, diabetes, premature white hair and improve sexual function and fertility. You can even eat the dried fruit, uncooked, as a health snack.
Currently there is research to find out if it is capable of reducing the incidence of cancer and as a means of halting or reversing the growth of cancers.

Known as 'gau kei choy' in Cantonese; the tender, slightly bitter leaves are stir fried or used in soups. It is useful for relief of hot flushes, pain in the joints and skin in addition to removing toxins from boils.

Contraindications
As with many other natural health food products, there is evidence that goji berries may interact with anticoagulant drugs such as warfarin and if taken together may cause dangerous bleeding. Do not use if having loose stools or diarrhoea.

Roast chicken salad

2008-06-10T11:32:00.007+08:00

During confinement eat with roast or boiled potatoes and blanched french beans

This is an easy to prepare dish. You can add other vegetables like sliced cucumber, celery sticks, beetroot etc. If I am too lazy to roast the chicken I buy a ready cooked bird from the local deli. Instead of chicken you can use other cold meat, boiled eggs or sardines.

Wai san 淮山

2008-06-09T15:39:00.000+08:00

Description: Cool, sweet, neutral affects the spleen, pancreas, kidneys and lungs

Chinese yam (wai san) is traditionally used as a food and a herb to increase yin energy in the body. Used in conjunction with meat and other herbs aids digestion, it regulates sugar level and control inflammation of the uterus. The dried variety must be soaked for at least 15 minutes before use to remove the powder. it is a relatively mild herb (safe for long-term use).

It is used mainly for:
• Diabetes
• Pulmonary tuberculosis
• Chronic diarrhoea
• Premature ejaculation
• Chronic cough and asthma
• Morning sickness during pregnancy
• Vaginal yeast infection
• Anti aging

fresh wai san

dried wai san

Sesame oil

2008-06-09T14:17:00.000+08:00

Sesame oil made from roasted sesame seeds, is called dark sesame or toasted sesame oil and has a strong, distinctive flavor. It is dark brown in color has a thick consistency and cloudy appearance. Sesame oil, besides being rich in iron, magnesium, copper, calcium, iron, zinc and vitamins B6 & E, helps heal the womb and rid it of "dirty residual blood". Copper provides relief for rheumatoid arthritis. Sesame oil is unique in that it has one of the highest concentrations of omega-6 fatty acids help reduce high blood pressure. Consuming sesame oil can also relieve lethargy, fatigue and insomnia, while promoting strength and vitality, enhancing blood circulation. There are claims that it has relaxing properties that eases pain and muscle spasm, such as sciatica, dysmenorrhoea, colic, backache and joint pain. In addition, it has antioxidants that are supposed to slow down the aging process and promote longevity.

Contraindications

Sesame oil is not known to be harmful when taken in recommended dosages, though the long-term effects of taking sesame-derived remedies (in any amount) have not been investigated. Due to lack of sufficient medical study, sesame oil should be used with caution in small children, women who are pregnant or breast-feeding and people with liver or kidney disease.

"Cancer-Causing Material Found in Cooking Oil"

2007-09-06
By Bae Ji-sook
Staff Reporter

"Benzopyrene is generated by heating or cooking oils. In sesame oil, the hydrocarbon is present in smoke generated during the sesame frying or squeezing process. Benzopyrene is a designated carcinogen by the International Agency for Research on Cancer. In the United States, there were studies that indicated eating too much of these oils can cause birth defects.
However, there is little chance of people actually getting cancer by eating these oils and the possibility of people eating these oils all their lives and getting cancer is only about one in a million,'' the administration's researcher Lee Dong-ha said.

www.koreatimes.co.kr/www/news/nation/2007/09/117_9680.html - 82k

According to my mother Ghee Hiang sesame oil is the best but personally I find them all the same having tried all the different brands. Maybe it is beacuse I do not have a discerning taste bud.

The Balanced Chinese Diet

2008-06-08T02:13:00.000+08:00

When we talk about eating a balanced diet, we immediately think of the nutritional values such as vitamins, proteins, minerals etc. Those of us who are weight conscious will consider the amount of calories per serving and even to the extent of cutting out certain food in order to stay slim but not necessarily healthy. This type of diet focuses on western diet even though we may cook it the Chinese way.

Differences between Chinese and Western diets
Firstly, Chinese diets not only help weight loss but are also to treat or prevent ailments.
Secondly, in Chinese diets, the foods focus on certain essential aspects, which are their flavours, energies, movements and organic actions.

The five flavours
• Pungent food induce perspiration and promote energy circulation
• Sweet food slow down the acute symptoms and neutralize the effects of other food
• Sour food can obstruct the movements
• Bitter food can reduce body heat and dry excessive body fluids
• Salty food softens hardness in the body
In addition, some foods have a light flavour or little taste therefore cannot be classed according to the five flavours, and are referred to as light. An example is white fungus.

The five energies
• Cold
• Hot
• Warm
• Cool
• Neutral
The energies refer to what the food does in the body – whether they generate hot or cold sensations and not the temperature of the food. Different energies act on the human body in different ways that is important for good health. In addition, the Chinese also classify the body into hot and cold types. Therefore, a person with a cold physical constitution should eat more hot or warm energy food and the opposite for a person with a hot constitution

The movements of food
• To move inward means to move from outside towards the inside; so these food ease bowel movements and abdominal swelling
• To move outward means to move inside towards outside so these foods induce perspiration and reduce fever
• To move upwards means to move from the lower region towards the upper region so these foods can relieve diarrhea, prolapse uterus and hemorrhoids
• To move downwards means to move from the upper region towards the lower region so these foods can relieve vomiting, asthma and hiccups

Two additional characteristics are associated with the movements, namely, glossy and obstructive. Glossy food facilitates the movements whereas obstructive food slows down the movements.
The movements of food are also related to the flavours and energies of the food. Generally, warm and hot food with a pungent and sweet flavour tend to move upwards or outwards and cold and cool food with a salty, sour or bitter flavour tend to move downwards or inwards.

The common and organic action of food

Organic action of food refers to specific internal organs on which the food will act. The Chinese focus on ten internal organs for dietary treatment.
• Lungs
• Heart
• Stomach
• Small intestines
• Large intestines
• Spleen
• Liver
• Kidneys
• Bladder
• Gall bladder

Generally, when the flavour and energy are relatively simple it acts on one organ only. When a food has more than one energy or flavour it can act or two or more organs. This is just a general principle because food with one flavour and one energy may act upon one or two organs and conversely food with more than two or more energies and flavours may only act on one organ.

Initially it can be very confusing trying to understand all these aspects of Chinese diets but with use it becomes easier to remember and a pleasure to cook the various types of food for better health. I strongly believe in combining both western and eastern practices in order to stay healthy.

Steamed white pomfret

2008-06-06T14:53:00.001+08:00

1 medium sized pomfret
3 cm fresh ginger thinly sliced
2 pieces black mushroom soaked and thinly sliced
1 stalk spring onion cut into 2 cm length
1 stalk Chinese parsley cut into 2 cm length
1 red chilli cut into strips
Sesame oil
Light soya sauce
Salt and pepper to taste

Make 2 slits on both sides of the fish body
Season the fish with the salt, pepper and half the sesame oil and soya sauce.
Leave aside for 30 minutes
Place fish in a heatproof dish
Decorate with mushroom and ginger slices
Pour the remaining seasoning sauce over the fish
Steam the fish for 15 – 20 minutes or until fish is cooked
Garnish with spring onion, chilli and chinese parsley
Serve hot

Cooking with fish

2008-06-06T11:46:00.000+08:00

Fish and shellfish contain high-quality protein and other essential nutrients, are low in saturated fat, and contain omega-3 fatty acids. A well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children's proper growth and development. In addition, fish contains important B vitamins that help with cognitive ability and memory. Women and young children in particular should include fish or shellfish in their diets due to the many nutritional benefits.

Unfortunately, today, the world’s oceans contain enormous quantities of methyl mercury as well as other contaminants. In all industrialized countries, industry releases several million pounds of mercury and mercury compounds to the atmosphere each year. This continual release of mercury into the atmosphere (mostly from coal-burning electrical generating plants) creates an abundance of mercury vapor that hangs in the sky. When mercury is removed from the atmosphere by precipitation, it ends up in lakes, streams, rivers and oceans. The mercury then bonds with algae which is then eaten by small fish, which are eaten by larger fish.

Nearly all fish contain trace amounts of methyl mercury some more than others, which are not harmful to humans. However, long-lived, larger fish that feed on other fish accumulate the highest levels of methyl mercury and pose the greatest risk to people who eat them regularly. It is another sad sign of our times that the fish we eat have become our primary source of environmental exposure to mercury.

In addition, mercury binds tightly to proteins in fish tissue, including muscle. This toxic material builds up over time in a process called bioaccumulation and, contrary to popular belief, cooking does not do nearly enough to reduce the mercury content. Fish also contain high levels of selenium, a mineral that specifically binds and neutralizes mercury—a little-known fact of marine biology. Some think that the selenium could help to offset the presence of mercury, but there is insufficient data to support this.

It is important that pregnant women, nursing mothers and young children should avoid the following large fishes that can contain high levels of mercury that can harm the nervous system:
Shark
Swordfish
King mackerel
Tilefish

While I cannot tell you to avoid fish altogether, I strongly encourage you to be careful about which fish you eat. The risks from mercury in fish and shellfish depend on the amount of fish and shellfish eaten and the levels of mercury in the fish and shellfish. Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.

Buying, Storing and Handling fish

Remember to buy seafood last and never place other shopping items on top of the fish.

Fresh whole fish should have:
• A shiny surface with tightly adhering scales.
• Gills that is deep red or pink, free of slime, mucus and off-odor.
• Clean shiny belly cavity with no cuts or protruding bones.
• Clear shiny eyes

Fish steaks, fillets and cuts should have:
• A translucent look.
• Flesh should be firm and not separating.
• No discoloration.
• Packaging that keeps them from being bent in an unnatural position.

Preparation

• Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
• After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
• Always marinate seafood in the refrigerator.
• Discard marinade; it contains raw juices which may harbor bacteria.
• If the marinade is needed for basting keep aside a portion before adding raw seafood.

Cooking tips

• Fish cooks quickly. Do not overcook.
• Fish is cooked when the flesh becomes opaque and flakes easily when tested with a fork.
• The general cooking rule is 10 minutes per inch of thickness, at 400-450 degrees F.
• If cooking fish in parchment, foil or a sauce, add 5 minutes to the total cooking time.
• Fillets less than 1/2 inch thick do not need to be turned during cooking.
• Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.
• Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.
• Oil the grill to prevent fish from sticking.
• Add a piece of ginger to remove the fishy smell, when cooking fish soups or porridge.

Chinese Dates

2008-06-04T15:30:00.001+08:00

Description: warm, sweet; affects the stomach and spleen

Chinese dates is most widely employed in the Chinese pharmacopoeia by adding to herbal formulas to prolong, enhance, and harmonize the effect of the other ingredients; and to circulate the herbal essences in the bloodstream and in the meridian. It nourishes the blood and calms the mind for insomnia and restlessness; invigorates the spleen and stomach with poor appetite; promotes secretions of vital fluids; retard aging; moderates the toxicity of potent drugs. It is best for fatigue, hypertension, physical exhaustion and malnutrition. It is also rich in Vitamin C therefore helps those with allergies. Red dates are also used in herbal formulas for men to improve their blood flow, and thus their athletic and sexual performance.

Black date - The ripe fruit is first smoked and dried. As a result, it is black in color. Amongst the three types of dates, it has the most medicinal value.
Red date – The medicinal fruit is oblong in shape and turn dark reddish brown when ripe. The fruit comes with or without kernels. The kernels are hot in nature therefore during confinement, it is best to use the pitted dates as the stones can create phlegm.
Brown date – this has the least medicinal value. It is added to soups for sweetness and can be taken as candies and sweetmeat.

Bayam & fish ball soup

2008-06-04T14:32:00.001+08:00

300 gm Chinese spinach (bayam)
6 - 8 fish balls
10 red dates
800 ml stock
Salt and pepper

Put the red dates into the boiling stock and boil for 10 minutes
Lower the fire and simmer for 1/2 an hour
Bring the stock to boiling and add the fish balls and bayam
Boil for another 10 minutes
Season with salt and pepper and serve

Baby bayam

The local spinach called bayam or heng chai (Hokkien) yin choi (Cantonese) is different to the spinach that Popeye eats.

Description: cool, sweet, glossy; affects the large and small intestines.

Nutrients found in bayam: iron, calcium, vitamins A, C and K, folate and magnesium. Children and adolescents are encouraged to eat this green to boost their strength. The easily absorbed iron and abundant fibre is excellent for pregnant and lactating women. Unfortunately, it also contains oxalates, which have no nutritional benefits. It interferes with calcium absorption and may aggravate rheumatic pains, which is why some elderly people complain of ‘wind’ in their limbs after eating this vegetable. Lactating mothers require high calcium intake for adequate milk production therefore eating too much of this vegetable may interfere with milk production. Adding dates or boxthorn fruits will neutralize its’ cool energy.

Tip: lightly blanch the cut vegetable in hot water before cooking to reduce the oxalate levels.

Wai san and pork bone soup

2008-06-04T14:14:00.004+08:00

1 fresh wai san cut into big chunks
3 large pieces of pork bones or 1/2 chicken
1 handful of yuk chuk
2 tbsp boxthorn fruit washed and drained
12 red dates
800 ml stock
Salt & pepper

Description: Cool, sweet, neutral; affects the spleen, pancreas, kidneys and lungs

Chinese yam (wai san) is traditionally used as a food and a herb to increase yin energy in the body. Used in conjunction with meat and other herbs aids digestion, it regulates sugar level and control inflammation of the uterus. The dried variety must be soaked for at least 15 minutes before use to remove the powder. It is a relatively mild herb (safe for long-term use).

Used mainly for:
• Diabetes
• Pulmonary tuberculosis
• Chronic diarrhoea
• Premature ejaculation
• Chronic cough and asthma
• Morning sickness during pregnancy
• Vaginal yeast infection
• Anti aging

Blanch pork bones in boiling water to remove the scum.
Put the yuk chuk, dates and boxthorn fruit into the boiling stock.
Add the pork bones and salt.
Bring to the boil and then simmer for 1 hour
Add the wai san and simmer for another 1 hour.
Sprinkle with pepper and serve

Red & black date tea

2008-06-03T15:30:00.000+08:00

Chinese dates tea are popular amongst the Hokkien and Cantonese community. It is recommended that the tea must be taken everyday instead of drinking water.

30 red dates
30 black dates
2 liter water
100 gm rock sugar
Combine all ingredients in a saucepan
Simmer over low heat for 2 hours
Strain and transfer the tea into a flask
Drink warm throughout the day

Dried longan and red date tea

50 red dates
10 black dates
100 gm dried longan
2 liter water
100 gm rock sugar
Combine all ingredients in a saucepan
Simmer over low heat for 2 hours
Strain and transfer the tea into a flask
Drink warm throughout the day

Ginger

2008-06-03T14:44:00.001+08:00

Description: warm, pungent; affects the lungs, stomach and spleen

Ginger is a natural and effective mouth freshener and aids digestion. It is helpful with easing of menstrual cramps and associated with alleviation of the feeling of nausea, even for pregnant women. Ginger has anti-cancer properties and helps lower cholesterol. It is supposed to strengthen the function of the kidneys, bladder, uterus and liver (increasing bile production). Ginger is used to cleanse the body of toxins through the skin by stimulating and increasing perspiration and to help increase blood circulation, including peripheral circulation (hands, feet, etc.). The anti-inflammatory properties of ginger make it effective in alleviation of the pain associated with rheumatoid arthritis therefore is used during confinement to prevent arthritis. Old ginger is very heaty and therefore is preferred for use during confinement.

Contraindications

Breast feeding mothers should avoid taking ginger during the first ten days after delivery as ginger can interfere with the breakdown of bilirubin therefore causes any jaundice in the baby to become worse.
Pregnant women who use ginger for morning sickness should not take large amounts (many times the recommended dose) nor use it for prolonged periods without consulting a physician.
People with gallstones or gallbladder disease or taking blood thinners (Coumadin, aspirin, etc.) should avoid ginger unless supervised by a doctor.

Chicken and cordyceps soup

2008-06-02T14:47:00.003+08:00

½ chicken cut into pieces
15 boxthorn fruit
10 – 15 red dates
100 gm cordyceps
800 ml stock
Salt to taste

This is a cheap variety of cordyceps that we use for cooking soup.

Description: sweet, warm; affects the lungs and kidneys

Cordyceps sinensis also called the "caterpillar fungus" is highly regarded in China as a tonic for those who are recovering from an illness or an operation, or after giving birth. In these cases, the Cordyceps helps the patient recover their physical power, to improve their appetite, and to protect the body from infection.

Blanch chicken in boiling water with a little oil.
Remove chicken and discard the water
Bring the water to the boil
Add the chicken and salt. Add all the other ingredients and bring to the boil.
Simmer over low heat for 1 -2 hours

Bean curd and pork balls soup

2008-06-02T14:41:00.001+08:00

2 pieces of bean curd sticks
10 red dates
100 gms minced pork
1 tsp corn flour
Dash of sesame oil
Salt & pepper to taste
800 ml stock

Soak the bean curd sticks until soft
Add salt, pepper, sesame oil and a little corn flour to the minced pork
Leave to stand for about ½ hour
Boil the stock
Add the red dates and simmer for half hour and bring back to boiling
Shape the minced pork into little balls and drop into the boiling water
Add the softened bean curd sticks
Bring to the boil and then simmer for another 10 minutes

Papaya or Breast-milk soup

2008-06-01T23:36:00.007+08:00

This soup is said to increase breast milk production and the amount of colostrums which has very high levels of antibodies to protect baby against infection. Use green unripe papaya. You can use chicken, pork or fish to cook the stock.

1 raw green papaya cut into big chunks

½ chicken cut into large pieces

200 gm smashed ginger
20 smashed black pepper corns
15 boxthorn fruit
10 – 15 red dates
800 ml stock
Salt to taste

Blanch chicken in boiling water.
Remove chicken and discard the water
Place the chicken into clean boiling water
Add the papaya, ginger and peppercorn.
Simmer for about 2 hours.

Threadfin fish cut into big slices can be used instead

Simmer the papaya, ginger and peppercorn for about an hour and then add the fish
Continue boiling until the soup is milky.

Papaya is one of the few fruits that have vitamins A, B, C and E as well as flavonoids and minerals, especially potassium and magnesium. It contains dietary fibre, which is associated with lowering cholesterol and the laxative effects helps to relieve constipation especially for the elderly and very young children. The vitamin C in papaya aids in lowering the absorption of carcinogenic substances like nitrate and nitrites.

Papaya leaves contain protein digesting enzymes such as papain and chymopapain. Papain breaks down connective tissues that come in direct contact with it therefore wrapping meat in papaya leaves will tenderize the meat. Do not treat too long otherwise the meat will become dry and tasteless.

In Indonesia, the leaves are boiled, sliced finely and fried with pounded chilli, garlic and shallots, which when eaten will reduce ‘heatiness’ in the body.

Papaya juice is becoming popular as the natural cure for dengue fever because of its ability to reduce fever and ‘heatiness’ in the body. The recipe is:

Wash 2 pieces of raw papaya leaves, pound and squeeze for the juice. You should get 2tablespoons of juice. Drink the juice once a day until the fever subsides. It is very bitter but it works. Use only the leafy part and not the stem.

Soups

2008-06-01T23:33:00.008+08:00

Soup is a nutritious replacement for water. You can use any meat for stock. The meat supplies fat that is essential for extraction of fat-soluble nutrients. Drinking soup about 1 hour before breastfeeding may help to increase milk flow. Chinese soups are usually clear, easier to drink compared to creamy western soups, and it is less fattening. For better results, it is best to transfer the soup into a double boiler and simmer for 3-4 hours.

In case some of you do not know how to use a double boiler I have some photos below showing you how to use it.

Transfer the soup to the double boiler, cover with the inner flat lid and then the outer lid

Place a piece of cloth under the double boiler to prevent it from tipping over when the water starts bubbling.

Cover with a lid

Simmer over low fire for 3 – 4 hours

Cooking the stock

If you do not want to eat the meat then it is best you use only the bones.

Pork bone

Chicken carcass

If you like having some meat in the soup then you can use the following

Pork bones with meat

Chicken ribs

Roasted pork bones

If you want instant stock you can use stock cubes

Chicken stock cube

Vegetarian stock cube

How much stock to use?

This will depend on how many people will be drinking the soup. I normally allocate one soup bowl per person and an extra bowl in case anyone wants extra, therefore if there are three people eating then I will use 4 bowls of stock or water for the soup. If it is only for one person, then I use one and a half bowls of stock. This way there is no wastage.

Dong Guai

2008-05-30T08:41:00.002+08:00

Dong guai or Chinese angelica root (or "Female Ginseng," as it is sometimes called) is an age-old, natural way to support a woman's health and reproductive system. It has been used to relieve the discomforts of PMS (pre-menstrual syndrome), dysmenorrhea (painful menstruation), amenorrhea (absence of menstruation), menorrhagia (abnormal menstruation), and may help in cases of infertility. It can re-establish and regulate the menstrual cycles in women after giving birth or when ending the use of birth control pills.

Chemical constituents of Dong Quai include coumarins, essential oils, vitamins B-1, B-2, B-5 and vitamin C, beta-carotene, acids, calcium, iron, magnesium, manganese, zinc, phosphorus, potassium, selenium, flavonoids and phytoestrogens.

Chinese Angelica Root is said to possess significant blood pressure-lowering action, due to its ability to dilate blood vessels, and it is also reported to possess calcium channel blockers, which help a wide variety of cardiovascular conditions, including hypertension, arteriosclerosis and angina. By inhibiting platelet aggregation, Chinese Angelica Root increases blood flow to the heart, brain and extremities, thereby helping to guard against stroke and heart attack. This improved circulation may also relieve tinnitus, blurred vision, palpitations and migraine headaches. Studies claim that it acts as a tranquilizer and will calm the nerves. It is also said to have pain relieving effects, and its analgesic activity, combined with its smooth-muscle relaxing properties, support its historical use in easing the discomforts in conditions such as trauma, arthritis, abdominal pain, cramps and headaches.

Contraindications

Chinese Angelica Root should not be used by pregnant or lactating women nor by women with a typically heavy menstrual flow. It is not recommended for diabetics, those who are taking anti-coagulants (Coumadin, aspirin, etc.) or people who are using medication for high blood pressure. Chinese Angelica Root may increase photosensitivity in sunlight.

Eating the right food after childbirth

2008-05-10T12:10:00.002+08:00

Most Eastern cultures believe that your body is cold after delivery therefore you should avoid cooling or cold food but eat a lot of yang or ‘heaty’ food to warm the body up. However, if you are normally a yang person, eating too much ‘heaty’ food may cause rashes and fever. In this case it would be better to reduce the amount of ‘heaty’ food and eat more neutral food. If you are normally a Yin person, you should not have any problems eating ‘heaty’ food

Wherever you are in the world, everyone will try and tell you what to eat and if possible how to eat it. The most important thing to do is follow your own body's needs.

Just remember the following pointers:

1. If you are breast feeding whatever you eat will be transferred to your baby via your breast milk therefore it is important that you eat a balanced diet so that your baby will get the right nutrients for optimum growth and development.

2. Some food does cause the baby to become 'windy' or have loose stools. If you find that your baby is suddenly quite unsettled, try and think of what you ate during the last 12 hours. Avoid that food for a few days and then try again. If the same happens again, then you should avoid that particular food for a while and re-introduce it into your diet by taking a very small amount and see how baby reacts then slowly increase the amount so that baby gets used to the food.

3. You may find that your appetite is slightly low especially during the first week. This is normal as your body is readjusting to its non-pregnant state both physically and mentally therefore it is better to have small frequent meals instead of the normal 3 big meals a day.

4. You need to drink plenty of fluids in order to make sufficient breast milk and if you are forbidden to drink water, you can get the amount of fluid from other sources such as soup or confinement tea.

Food to avoid during the first 10 days

Ginger : Delays healing of wounds and increase risk of jaundice in baby. Substitute with peppercorn or garlic.
Fish : Causes foul smelling lochia or discharge.

Getting ready

The aim of all Traditional Asian confinement diet is to prevent ailments arising during old age, therefore all the recommended foods to be consumed are more of a preventive measure rather than treatment. If you plan to go with the traditional confinement diet, it is best to get some of the dry ingredients about two to three weeks before your due date, just in case baby decides to come early. On average, if you do practice what is recommended, the cost for a traditional Chinese confinement diet could easily be about RM 1000.00 ++ just for the food only.