This dish was cooked last minute as an add-on side dish to my lesser-than-usual amount of dinner dishes this evening. Hence, I could only cooked with what I had in my refrigerator and things could be found in the kitchen pantry.
Nothing fanciful. It was just a very simple meat balls dish. To make it even easier, I air fried the meat balls instead of frying it on pan. Less oil and healthier, of course. Air frying these meat balls simply makes my job much quicker and simpler.
“Enjoy the ‘sinful’ comfort food without guilt now”
Often we liked the canned luncheon meat (or you called it lunch meat/ SPAM), for its remarkably delicious taste and crispness after pan-fried, but for many luncheon meat lovers, you know you can’t have it much or too often due to the preservative, high 1sodium content, flavoring and MSG in it. You won’t like to give it to your children as well. So, how about a homemade one?! Some homemade version where salt content is adjustable, for a preservative and flavoring free luncheon meat you gonna make at home. :)
Yes. This soup is great for increasing breast milk supply, and hence, it turns out to be an important and great confinement soup dish, especially beneficial to the new mummies who are breastfeeding their new born during this period.
Green papaya soup is also recommended by the hospital. If you happen to browse their lactation leaflet, you will notice some recipe suggestions listed on it include the green papaya soup. Mostly using fish meat to complement the soup, but I personally believe the better effect in increasing milk supply by adding pork knuckle (pork hock) instead.
“One of the main postpartum dishes not to be missed during confinement“
This is one of my favourite dishes, even not in confinement. I would have this pork in sweet vinegar dish once in awhile when I have craving for it.
It is especially important, to be taken after child-birth as it claimed to help in warming the new mother’s stomach, shrinking uterus, tonifying inner energy – ‘Qi’, promoting blood circulation, and much more!
Ingredients 1 whole pork knuckle, chopped into chunks
800 gram of old ginger, peeled and lightly mashed 1 litre of sweetened black rice vinegar aka sweet vinegar (甜醋) 1/2 bowl of black bean (黑豆)
2 blocks of palm sugar aka Gula Melaka (each about 3″ in length)
Optional: 4-5 eggs, hard boiled and shelled
Method 1) Boil sweet vinegar, ginger and black bean in a large claypot and boil over high heat till bubbling. Then, add palm sugar. Reduce heat to low fire to simmer till it releases aroma.
2) Heat off and leave it to cool overnight. Need not to store in refrigerator.
3) Re-heat the vinegar soup over medium fire. Add in pork knuckle, and continue cooking till pork meat soften, about 30 minutes. Cover claypot with its lid.
To add the hard-boiled eggs, simply add the eggs at the last 10 minutes of the cooking process. Heat off and serve with steamed plain rice.