What are confinement foods & beverages?

[tracyk]

汇集饺子 :tlaugh:

皮料
面粉 : 300g
温水 : 150g
馅料
猪肉碎 : 200g
鲜虾 : 200g
韭黄 : 200g
嫩姜 : 20g (剁碎)
青葱 : 30g (切粒)
调味料
鸡晶块 : ½ 块
胡椒粉 : ¼ tsp
蚝油 : 1 tbsp
麻油 : 1 tbsp
水 : 1 tbsp
糖 : 1 tsp
制法：

皮料: 将面粉筛在盆内, 加入温水, 搓成硬面团, 盖上布, 松弛30 分钟
馅料: 将所有馅料放在大碗内, 加入调味料充分拌均后, 加入1杯汇集补腰精拌均, 腌约30分钟
把粉团切割为每粒15g, 杆成 圆薄片, 包上馅料, 摺成饺子型
煮滚半锅水, 加入1茶匙盐
投入已包好的饺子, 煮至浮起
加入第1杯水煮滚后, 加入第2杯水再煮滚, 再加入第3杯水煮滚
捞起盛碟, 配以嫩姜丝甜黑醋享用

 

[tracyk]

Confinement Prawn Noodles Soup
*Replace all Prawns with Chicken!

Ingredients A
Big prawns : 600g
Lean pork : 300g
Pork bones : ½ –1 kg (blanched)
Sugar cane : 2 nos. (sectioned, smashed)
Garlic : 15 cloves (smashed)
Rock sugar : 50g
1 teaspoon of Huiji waist tonic

Ingredients B
Bean sprouts : 300g
Noodles : 500g
Bee hoon : 1 packet (soaked)
Fried shallots : own preference
Red chillies : 5 pieces (sliced)

Method:
1) Pour 5kg of water into a deep pot, bring to boil
2) Toss in prawns, remove from soup once cooked, dish up and leave to cool, de-shell prawns (keep the heads and shells to make into stock)
3) Heat up 2 tbsp of oil, stir-fry shells till fragrant. Add shells into soup with remaining Ingredients A, remove lean pork from soup once it is cooked, leave cool and slice
4) Use low heat to simmer stock for about 2 hours till soup is fragrant, add salt to taste
5) Boil a pot of water, blanch desired amount of bean sprouts, bee hoon/noodles till cooked. Top with sliced meat, prawns, fried shallots, and pour in soup, serve hot.

 

[tracyk]

滋补清润湯

此食谱是由 :
新加坡中医学研究院院长 : 郭美伶医师 所提供

滋补清润湯

材料1
玉竹 : 15g
沙參 : 15g
淮山 : 15g
百合 : 30g
熟地 : 15g
杞子 : 15g
蜜枣 : 8粒
水 : 适量
汇集补腰精 : 1–2 杯 (汇集量杯)

材料2
瘦肉 : 200-300g (切块, 用滚水川烫过)

方法
1) 將材料1洗淨放入锅內, 加水适量, 浸泡1小时
2) 加入瘦肉, 用大火煮滚后改为小火煮1-2小時即可, 可加盐调味

* 有养血滋补肝肾, 润肺安神的作用
适用体质燥热或常熬夜或用脑过多者, 咽干舌燥
眼睛干涩不适, 皮肤干燥, 睡眠不安, 容易疲倦, 腰酸,
大便干燥等
* 平日饮用有滋补强壮, 润肤养颜的作用
但平日容易腹胀, 痰多, 大便稀烂者不宜饮用

​

 

[tracyk]

西洋菜黄豆素湯

此食谱是由 :
新加坡中医学研究院院长 : 郭美伶医师 所提供

西洋菜黄豆素湯

黃豆 : 200g

果皮 : 1角 (洗净, 浸软)

蜜棗6粒

西洋菜 : 600g (洗淨, 切段)
汇集补腰精 : 1–2 杯 (汇集量杯)

方法
1) 把黃豆洗淨, 沥干水分后, 用鑊干炒至发出香味
2) 將所有材料放入锅內，加水适量，大火煮滾后
转小火煮2小時, 加鹽少许即可

* 有清熱潤肺的作用，
适合天热时口干、尿黄、大便干等或在过食燥热食物
后 饮用

​

 

[tracyk]

[FONT=&quot]山[/FONT]药紫米粥

[FONT=&quot]食[/FONT]谱提供: [FONT=&quot]郭美伶医[/FONT]师
[FONT=&quot]山[/FONT]药紫米粥
[FONT=&quot]材料[/FONT]1
[FONT=&quot]花生[/FONT] : 100g
[FONT=&quot]紫米[/FONT] : 200g
红豆 : 100g

[FONT=&quot]材料[/FONT]2
鲜山药 : 1[FONT=&quot]段[/FONT] ([FONT=&quot]削皮[/FONT], [FONT=&quot]切[/FONT]块)
汇集补腰精 : 1–2 杯 (汇集量杯)
1) [FONT=&quot]把材料[/FONT]1[FONT=&quot]洗[/FONT]净, [FONT=&quot]用水浸泡半天[/FONT]
2) 锅中加水适量, [FONT=&quot]把材料[/FONT]1[FONT=&quot]和材料[/FONT]2[FONT=&quot]倒[/FONT]进锅里搅均
3) [FONT=&quot]用大火煮[/FONT]开后转小火煮约1[FONT=&quot]小[/FONT]时至材料熟软
4) [FONT=&quot]加[/FONT]红糖适量调味

[FONT=&quot]功能[/FONT]:补气养血，补肾强身[FONT=&quot]适合一家大小[/FONT]经常食用[FONT=&quot]腹[/FONT]胀痰多时或感冒时则不宜食[FONT=&quot]用[/FONT]

 

[tracyk]

[FONT=&quot]猪手[/FONT]萝卜香



[FONT=&quot]猪手[/FONT]萝卜香
[FONT=&quot]材料[/FONT]1
[FONT=&quot]蒜[/FONT]头 : 5 [FONT=&quot]粒[/FONT] ([FONT=&quot]拍扁[/FONT])
[FONT=&quot]辣椒干[/FONT] : 10 [FONT=&quot]条[/FONT]([FONT=&quot]洗[/FONT]净)
[FONT=&quot]姜[/FONT] : 5[FONT=&quot]片[/FONT]

[FONT=&quot]材料[/FONT]2
[FONT=&quot]猪手[/FONT] : 1 [FONT=&quot]只[/FONT] (斩块, [FONT=&quot]川[/FONT]烫过)

[FONT=&quot]材料[/FONT]3
[FONT=&quot]白[/FONT]萝卜 : 1 [FONT=&quot]条[/FONT] 约500g ([FONT=&quot]去皮[/FONT], [FONT=&quot]切大[/FONT]块)

[FONT=&quot]材料[/FONT]4
[FONT=&quot]白米醋[/FONT] : 125g
[FONT=&quot]白米酒[/FONT] : 250g
[FONT=&quot]水[/FONT] : 850g
[FONT=&quot]片糖[/FONT] : 1块
蚝油 : 2 tbsp
汇集补腰精 : 1–2 杯 (汇集量杯)

[FONT=&quot]方法[/FONT]
1) 烧热2 汤匙油，爆香材料1
2) [FONT=&quot]下猪手炒香[/FONT]
3) [FONT=&quot]下白[/FONT]萝卜炒均
4) [FONT=&quot]加入材料[/FONT]4[FONT=&quot]煮[/FONT]开后, 转小火焖约 1½ – 2 [FONT=&quot]小[/FONT]时至软熟, [FONT=&quot]即可享用[/FONT]

Fragrance Radish Pig Trotter
Ingredients A
Garlic : 5 cloves (smashed)
Dried Chilli: 10 pcs (washed)
Ginger : 5 slices

Ingredients B
Pig Trotter : 1 no. (chop into pieces, blanched)

Ingredients C
Radish : 1 pc about 500g (skinned, cut into large pieces)

Ingredients D
Rice Vinegar : 125g
Rice Wine : 250g
Water : 850g
Crystalised brown sugar : 1 pc
Oyster Sauce : 2 tbsp
Huiji (1-2 Cups)

Method:
1) Heat up 2 tbsp oil[FONT=&quot]，[/FONT]sauté Ingredients A till fragrant
2) Add pig trotter, fry to aromatic
3) Mix fry radish to combine
4) Add Ingredients D, bring to a boil, lower flame and simmer for 1½ – 2 hours till tender and cooked, serve

 

[tracyk]

Ingredients A
Chicken breast fillet : 500g

Ingredients B
Fine shrimp sauce : 1½ tbsp
Sesame Oil : ½ tbsp
Honey : 1 tbsp
Chinese wine (hua tiao) : 1 tbsp
Pepper : ¼ tsp
Huiji Waist Tonic : 1 cup (1 Huiji measuring cup = 30ml)

Ingredients C
Egg white : 1 no. (beaten)

Ingredients D
Bread crumbs : 100g

Method:
1) Wash chicken fillet, cut into thick slices, chop each piece with back of the knife to tenderize the meat
2) Marinate with Ingredients B for about 1 to 2 hours
3) Add beaten egg white and mix till well combined
4) Coat each piece of fillet evenly with bread crumbs
5) Heat half pot of oil on medium flame, deep-fry chicken fillet till golden brown, dish up

 

[tracyk]

黑胡椒鸡肉拌蘑菇 Stir –Fried Black Pepper Chicken Mushroom




黑胡椒鸡肉拌蘑菇

材料1
牛油 : 30g

材料2
洋葱 : 1粒 (切粒)

材料3
鸡肉 : 350g (切条)

材料4 (调味料)
黑胡椒粉 : 1 tsp
胡椒粉 : ½ tsp
混合香料 : ½ tsp
蚝油 : 1 tbsp
糖 : ½ tbsp
粟米粉 : 1 tsp

材料5
蘑菇 : 1罐 (切片)

材料6
鲜奶 : 85g

方法
1) 把鸡肉和调味料混合拌均, 腌约20分钟
2) 烧热锅, 以中火溶化牛油
3) 加入洋葱粒炒香
4) 加入鸡肉炒至半熟
5) 加入蘑菇片炒均
6) 加入鲜奶拌均
7) 盖上锅盖, 焖煮10分钟, 即可享用

Stir –Fried Black Pepper Chicken Mushroom
Ingredients A
Butter: 30g

Ingredients B
Onion: 1 no. (diced)

Ingredients C
Chicken: 350g (sliced)

Ingredients D (Seasoning)
Black pepper powder : 1 tsp
White pepper powder: ½ tsp
Mixed spices : ½ tsp
Oyster sauce : 1 tbsp
Sugar : ½ tbsp
Corn flour : 1 tsp
Huiji Waist Tonic : 1 cup (1 Huiji measuring cup = 30ml)

Ingredients E
Button mushrooms: 1 can (sliced)

Ingredients F
Fresh milk : 85g

Method
1) Mix chicken with seasoning until well combined, marinate for 20 min.
2) Heat up wok and melt butter over medium heat
3) Stir in onion till fragrant
4) Add in chicken and stir fry till half cooked
5) Stir in mushroom
6) Pour in fresh milk and mix well
7) Cover with lid, cook for 10 min. and serve

 

[tracyk]

百合肉片豆花粥

材料1
糙米 : 150g
食油 : ½ tbsp

材料2
红豆 : 60g
绿豆 : 60g
干百合 : 40g

材料3
瘦猪肉 : 300g
汇集补腰精 : 1杯 (1 汇集量杯 = 30ml)

材料4
姜丝 : ½ tbsp
花雕酒 : ½ tbsp
胡椒粉 : ¼ tsp
玉米粉 : 1 tsp
麻油 : 1 tsp

方法
1) 将糙米洗净, 沥干, 加入食油拌匀, 待用
2) 将材料2分别洗净, 用水浸泡1-2小时
3) 将猪肉洗净切片, 加入材料4拌匀, 待用
4) 把糙米和已浸泡2小时的红豆, 绿豆, 干百合放入锅内, 加入
适量水, 大火煮开后转中火, 煮至豆熟 (可根据个人喜欢决定粥
的稀烂的程度) 约30 – 90分钟
5) 放入瘦肉续煮至熟, 加盐和胡椒粉调味, 即可食用

功效
此粥健康可口, 有健脾祛湿, 润肺安神的作用, 可日常多食用

 

[tracyk]

香炸豆腐 Touhu Goreng


香炸豆腐

花生酱料
材料1
炒香花生 : 200g
红辣椒 : 3条 (洗净, 切小段)
蒜头 : 3粒 (洗净, 去衣)
椰糖 : 50g (切碎)
虾羔 : 2 tbsp

材料2 (混合搓揉, 过沥出阿叁汁)
阿参膏 : 40g
冷开水 : 100g

材料3
冷开水 : 300g
黑酱油 : 1 tbsp

方法
1) 把材料1放进搅果汁机内
2) 加入阿叁汁和冷开水打成花生酱, 待用

………………………………………………………

材料4
大豆干 : 4块
汇集补腰精 : 1杯 (1 汇集量杯 = 30ml)

材料5
黄瓜 : 1条 (洗净, 泡冷水1小时后, 切成细条状)

材料6
豆芽 : 200g (洗净, 烫熟)

方法
1) 烧热半锅油，投入豆干炸至金黄色，捞起，沥干油分
2) 把1块豆干切成小方块，排在碟上
3) 铺上适量黄瓜和豆芽
4) 淋上花生酱，即可享用

Tauhu Goreng

Peanut Sauce
Ingredients A
Roasted Peanuts : 200g
Red Chillies : 3 pc (washed, sectioned)
Garlic : 3 cloves (peeled, washed)
Gula Melaka : 50g (chopped)
Prawn paste (hei ko) : 2 tbsp

Ingredients B (mixed thoroughly, strain for assam juice)
Assam Paste : 40g
Cooled boiled Water : 100g
Huiji Waist Tonic : 1 cup (1 Huiji measuring cup = 30ml)

Ingredients C
Cooled boiled Water : 300g
Dark Soya sauce: 1tbsp

Method:
1) Put Ingredients A into a blender
2) Add assam juice and cold water, blend till form peanut paste, reserve for use

…………………………………………………………

Ingredients D
Tauhu : 4 pc

Ingredients E
Cucumber : 1 pc (washed, soak in cold water for an hour, shred)

Ingredients F
Bean Sprouts : 200g (washed, blanched)

Method:
1) Heat up half pot of oil, deep fry tauhu till golden brown, dish up, drained off excess oil
2) Cut 1 pc of tauhu into cubes, arrange on plate
3) Spread shredded cucumber and bean sprout on top of tauhu
4) Pour pre-prepared peanut sauce over it, serve

 

[pmiumiu]

wow im quite overwhelmed by all the recipes... hopefully the CL that i engage knows how to cook. not sure oso whether my taste buds will 'return to normal' after delivery coz i usu liked jap food but dun like it when im pregger now :s

 

[tracyk]

Japanese Creamy Pumpkin Soup - Especially for pmiumiu dearest :001_302:

Ingredient A:

Skinned Pumpkin : 500g
Ingredient B:

Chicken Thigh : 2 pcs (blanched)
Ginger : 1 pc / 20g (smashed)
Onion : 1 bulb / 50g (peeled)
Water : 1.2 litre
Ingredient C (mix to a thin batter) :

Rice flour : 3 tbsp
Water : 100g
Ingredient D:

Spring Onion : 1 stalk (washed, diced)
Ingredient E:

Roasted white sesame : 1 tbsp
Ingredient F:

Huiji Waist Tonic : 1 – 2 cup ( Huiji measuring cup)

Method:

Slice pumpkin thinly, steam to cook, press through a sieve to form mashed pumpkin, reserve for use
Put Ingredients B into a pot, bring to a boil over high flame, switch to medium flame, boil for another 20 min, turn off heat
Scope ginger, onion and chicken thigh out, when chicken thigh is cooler, shred it thinly, reserve for use
Bring chicken soup to a boil again, mix in mashed pumpkin
Season with chicken bullion or salt and pepper to taste
Add rice flour batter, stir mix till thicken, mix thoroughly with shredded chicken, turn off heat
Pour in 1 – 2 cup Huiji Waist tonic, mix well
Sprinkle with diced spring onion and roasted sesame, serve

 

[tracyk]

日式金瓜浓汤

材料1:

已去皮金瓜 : 500克
材料2:

鸡腿 : 2只 (川烫过)
姜 : 1块 / 20克 (拍扁)
洋葱 : 1粒 / 50克 (去衣)
水 : 1.2 公升
材料3 (混成米浆)

粘米粉 : 3 汤匙
水 : 100 克
材料4

青葱 : 1棵 (洗净, 切粒)
材料5

炒香白芝麻 : 1 汤匙
材料6

汇集补腰精 : 2杯 (汇集量杯)
方法

洒上葱粒与炒香白芝麻, 即可享用
把材料 2 放入锅内, 大火煮开后改中火煮20分钟, 熄火
捞起姜, 洋葱和鸡肉, 鸡肉待稍冷后, 撕成鸡肉丝, 待用
把鸡汤煮滚, 加入金瓜泥搅均
加入鸡晶块或盐 / 胡椒粉调味
加入米浆搅煮至浓, 加入鸡肉丝拌均, 熄火
加入1 – 2杯汇集补腰精拌均
洒上葱粒与炒香白芝麻, 即可享用

 

[tracyk]

[FONT=Verdana,Arial,Helvetica,sans-serif] Kidney & Meatball Mee Suah Soup
[FONT=Verdana,Arial,Helvetica,sans-serif]Ingredient A:[/FONT]

• Pork Kidney : 1 pair

[FONT=Verdana,Arial,Helvetica,sans-serif]Ingredient B (Mix well, roll to form meatball):[/FONT]

• Minced Pork : 100g
• Soya sauce : ½ tbsp
• Sesame Oil : ½ tbsp
• Ground pepper : ¼ tsp
• Corn Flour : ½ tbsp

[FONT=Verdana,Arial,Helvetica,sans-serif]Ingredient C:[/FONT]

• Sesame Oil : 3 tbsp
• Shredded Ginger : 30g

[FONT=Verdana,Arial,Helvetica,sans-serif]Ingredient D:[/FONT]

• Water : 1.3 litre

[FONT=Verdana,Arial,Helvetica,sans-serif]Ingredient E:[/FONT]

• Wolf Berries (kou qizi) : 1 tbsp
• Mee Suah : 2 bundle
• Whole Egg : 1 pc

[FONT=Verdana,Arial,Helvetica,sans-serif]Ingredient F:[/FONT]

• Huiji Waist Tonic : 1 – 2 cup (Huiji measuring cup)

[FONT=Verdana,Arial,Helvetica,sans-serif]Method:[/FONT]

1. Slit open pig’s kidney horizontally in half and remove all the white veins part. Cut crisscross line on surface and cut into smaller pieces, soak in cool water for ½ an hour, make 2 to 3 changes of water in between time
2. Heat up sesame oil over medium flame, sauté shredded ginger till golden brown and fragrant, add water and bring to a boil
3. Drop in pre-prepared meatball and kidney to cook
4. Add wolf berries, mee suah and egg, when cooked, season with a little soya sauce to taste, turn off fire, stir in 1 – 2 cup Huiji Waist tonic, ready for consumption

[/FONT]

 

[tracyk]

[FONT=Verdana,Arial,Helvetica,sans-serif]腰花肉丸面线汤
[FONT=Verdana,Arial,Helvetica,sans-serif]材料1[/FONT]

• 猪腰 : 1对

[FONT=Verdana,Arial,Helvetica,sans-serif]材料2 (混合拌均, 搓成肉丸)[/FONT]

• 猪肉碎 : 100 克
• 酱油 : ½ 汤匙
• 麻油 : ½ 汤匙
• 胡椒粉 : ¼ 茶匙
• 粟米粉 : ½ 汤匙

[FONT=Verdana,Arial,Helvetica,sans-serif]材料3[/FONT]

• 麻油 : 3 汤匙
• 姜丝 : 30 克

[FONT=Verdana,Arial,Helvetica,sans-serif]材料4[/FONT]

• 水 : 1.3 公升

[FONT=Verdana,Arial,Helvetica,sans-serif]材料5[/FONT]

• 枸杞 : 1 汤匙
• 面线 : 2束
• 全蛋 : 1粒

[FONT=Verdana,Arial,Helvetica,sans-serif]材料6[/FONT]

• 汇集补腰精 : 1 – 2杯

[FONT=Verdana,Arial,Helvetica,sans-serif]方法[/FONT]

1. 把猪腰切开成两半, 彻底切除内部所有白色筋部, 在表面上划上纹路, 切成几块, 然后浸泡在冷水中半小时, 间中换水2 – 3次
2. 以中火烧热麻油, 下姜丝炒香至金黄色, 倒入水煮开
3. 加入肉丸和猪腰煮熟
4. 加入枸杞, 面线和蛋液煮熟, 加入少许酱油调味, 熄火, 加入1 – 2 杯汇集补腰精拌均, 即可享用

[/FONT]

 

[tracyk]

Grilled Pork Ribs with Plum sauce

Ingredients A
Pork Ribs : 1 kg

Ingredients B (finely chopped)
Shallots : 3 cloves
Garlic : 3cloves

Ingredients C
Oyster sauce : 2 tbsp
Sesame oil : 1 tbsp
Honey : 1 tbsp
Plum sauce : 4 tbsp
Lemon juice : 1tbsp
* Huiji Waist Tonic : 1 – 2 cup (Huiji measuring cup)

Method:
1) Wash pork ribs, drain, prick the pork with a fork
2) Mix well with Ingredients B
3) Add in Ingredients C, combine well
4) Marinate for 3 – 4 hours
5) Place marinated pork ribs on a rack, grill/bake in a pre-heated oven at 220°C for 15mins
6) Turning the ribs after 15mins, grill/bake for another 10mins, remove and serve

 

[tracyk]

梅酱烤排骨 Grilled Pork Ribs with Plum sauce

梅酱烤排骨

材料1
排骨 : 1 kg

材料2 (舂烂)
葱头 : 3 粒
蒜头 : 3粒

材料3
蚝油 : 2 tbsp
麻油 : 1 tbsp
蜜糖 : 1 tbsp
梅酱 : 4 tbsp
柠檬汁 : 1tbsp
花雕酒 : 1 tbsp
汇集补腰精 : 1 – 2杯

方法
1) 把排骨洗净, 沥干, 叉洞
2) 加入材料2 拌均
3) 加入材料3 拌均
4) 腌约3 – 4 小时
5) 把已腌好排骨放入已预热烤箱铁架上 , 以220°C
烤 15分钟
6) 翻转, 再烤10分钟, 取出

 

[tracyk]

Chawan Mushi

Ingredients A
Whole Egg : 120g
Water : 240g
Salt : ¼ tsp
* Huiji Waist Tonic : 1 – 2 cup (Huiji measuring cup)

Ingredients B
Japanese Shiitake Mushroom : 50g (washed, drained dry)
Chicken Flesh : 30g (washed, cut to small pieces)
Prawn : 4 pcs (remove shell retaining tail portion, washed, drained)

Method:
1) Mix Ingredients A well in a large bowl to form egg mixture, strain
2) Bring water to boil in a steamer
3) Place 4 tea bowl into it, steam for 5 min
4) Pour egg mixture to ⅓ high in each tea bowl, steam over high heat for 8 – 10 min till cooked
5) Open cover of steamer, add Ingredient B into each bowl, top up with equal amount of remaining egg mixture, cover steamer
6) Steam over low flame for 10 min till cooked, remove and serve

 

[tracyk]

枣香红豆牛蒡煲猪脚

材料1
红豆 : 100g

材料2
猪脚 : 1只 (洗净, 切成6大块)
瘦肉 : 200g (洗净, 切小块)

材料3
红枣 : 10颗 (洗净, 去核)
牛蒡 : 2段 (去皮, 切小段)
汇集补腰精 : 1 – 2杯

方法
1) 将红豆洗净, 用水浸泡2小时, 然后以大火煮开, 再以中火煮10分钟左右, 取出, 沥干水份
2) 把猪脚和瘦肉川烫过
3) 将所有材料放入煲中, 加入足够的冷水, 大火煮开,
转中小 火继续煲1-2 小时左右, 最后加少许盐调味, 即可食用

功能
健脾祛湿、补血强身、润肠通便
适合日常饮用

 

[tracyk]

花生眉豆鸡脚汤

材料1
花生 : 100g
眉豆 : 100g

材料2
鸡脚 : 10只 (充分洗净, 川烫过)
带肉猪骨 : 300 – 600g (洗净, 川烫过)

材料3
节瓜 : 2条 (去皮, 切大块)
蜜枣 : 2 – 4个
汇集补腰精 : 1 – 2杯

方法
1) 把材料1的花生和眉豆洗净, 用冷水浸泡1小时
2) 加入材料2和材料3, 再加水适量, 大火煮开
3) 转小火煮2 – 3小时，用盐调味即可

功能
* 有健脾祛湿、滋补益身、消暑养颜的功能
* 适合一家人食用