A strict confinement is more like a Asian ritual. For Chinese in Singapore and Malaysia, we have to go through a 30-40 days long of confinement after birth, with various confinement restrictions as well as confinement diet comprising ‘heaty’ tonic food that helps to get rid of inner wind and water retention in the body.
According to my mum and many Chinese old folks, consumption of quality confinement food and tonic soup is vital in achieving great post natal recovery. The main ingredients of confinement cooking are old ginger, sesame oil, red dates, rice/ glutinous rice wine, sweet vinegar, and etc. During the confinement period, we are not allowed to drink plain water, too. Sounds crazy? That’s what my mum believes, at least. She claimed that drinking plain water within a month after birth may introduce more wind into the body. Hence, only red dates drink, herbal soup, hot beverages, such as Milo and Horlick, are to be drank. You won’t believe it, even to take a bath, this special herb, Da Feng Ai, has to infused into your hot bathing water! No plain water allowed, even for a bath… (laughing).
“It’s nourishing and flavorful. Don’t hate the idea of cooking pork pancreas in this tonic soup, try it first. Find out how amazing it could be, to help you to add an experience in your cooking journey.”
[Ingredients Value] Pig Pancreas: Offal dishes are greatly consumed and most likeable by Cantonese people. By and large, offal is widely used in Cantonese culinary. From the most common braised trotter to the popular roasted chicken livers, Cantonese people has been crowned the ethnic group that uses offal in their cooking the most, and that includes soup cooking.
“An auspicious savory to sweeten up the Chinese Lunar New Year or any day of the year”
The ‘Eight-Treasure‘ porridge, in Chinese, 八宝粥 ‘Ba Bao Zhou’, wouldn’t sound strange to many of you in Asian countries. This is an auspicious Chinese food for many Asians, symbolizing eight kinds of good treasure including wealth and health to be brought to one.
Cooking this ‘Ba Bao’ porridge is versatile. It can be cooked into briny flavor as rice congee dish (an adaption with adding of some rice grains), or make it in sweet broth as dessert.
“Another lung nourishing soup for your healthy diets. 2 ways eating, soup or dessert.”
If you need something to cool your body down or just to nourish your skin, throat and lung, try this simple and delicious soup.
It shows off the mild tangy and refreshing taste with a hint of mild natural sweetness in the soup on the finish.
Drink this nourishing soup in meals or as dessert. This is definitely one of the great soup dishes for the summer days.
Ingredients 1 large snow pear, peeled (or with skin) and cored with whole pear should remains in shape (or halved) 1 tablespoon of sweet almond/ southern almond (南杏 ‘Nan Xing’) 1 tablespoon of Fritillaria bulbs (川贝母 Chuan Bei Mu’) ½ piece of whole (flattened) preserved tangerine (柑橘饼 ‘Gan Ju Bing’) 3 stripes of dried tangerine peels (干橙皮 ‘Gan Chen Pi’) 5 – 10 gram of Glehniae Root (沙参 ‘Sha Shen’) 3 – 5 dried figs (无花果 ‘Wu Hua Guo’)
“Warm aromatic Chrysanthemum tea to warm your hands and heart in the cold days, or a chilled glass to quench your thirst in the summer. Either way, this herbal tea is always the best drink to be enjoyed, anytime.”
Light, aromatic, and very simple, this herbal beverage makes a great accompaniment to any food, e.g. Chinese Dim Sum, stir fry, and even deep fry!
Its delicate floral aroma makes it easy to drink regularly. Chinese believes its benefits in reducing body heat as well as its contribution to clear vision. An addition of tiny ginseng root (洋参须) to Chrysanthemum tea not only doubles the cooling effect to our body system and many more nutritional values, it adds extra fragrance and flavor resulting in a herbal-inspired taste in the palate.