Seafood cabbage rolls Recipe

Ingredients :

-1 fish fillet
-use a good quality fish fillet (I use cod fillet)
-6-10 medium size prawns
-dashes of salt and pepper
-1tsp sesame oil
-less than 1tsp cooking wine
-1/2 cup mixed vegetables of peas and carrots, cooked and cooled, set aside
-1 egg white
-nori
-cabbage-blanched then dip in cold icy water to retain "crisp" and color


Steps:

1.chop the fish fillet to a fish paste consistency. Do the same with the prawns.

2. Mix them in a mixing bowl and add in the cooked (cooled) vegetables and the marinade of salt and pepper, sesame oil and cooking wine. Then add in egg white and mix well. The final paste should not be too watery and just slightly sticky.

3. Basically, lay the whole napa cabbage leaves on flat surface, add nori layer on top, fill in with seafood paste and roll up. Steam for 8-12mins.

Nyonya Chap Chai

Nyonya Chap Chai - Braised or Stewed Mixed Vegetables (serves 4-6)
Ingredients:
- 75g/3oz bean vermicelli (glass or mung bean noodles, tung hoon in hokkien)
- 1 head cabbage; washed and cut into chunky slices
- 8 caps fresh shitake mushrooms caps; cleaned with damp towel, cut into slices
- 5oz black fungus, cut to bite slices
- 1/2 cup dried lily buds (Note: read above for preparation instructions-soaking and knotting)
- 3oz fried beancurd sticks (soaked in water, then cut into finger-lengths)
- 1 tbsp salted soy beans (豆 酱, dou jiang in Chinese)
- 1tsp oyster sauce, to taste
- 1-2 pieces rock sugar (1 piece ~ half size of thumb)
- chicken broth/water

Method:
1. Heat up oil in wok, add in salted soy beans, smashing them while frying till fragrant
2. Add in cabbage and mix well for 5mins
3. Add in the rest of the vegetables (mushrooms, black fungus, lily buds, beancurd sticks) and mix well before adding enough water to cover them up. Add oyster sauce to taste and flavor.
4. Simmer on low heat, covered, for 10-15mins till all the vegetables soften
5. Next stir in bean vermicelli (glass or mung bean noodles), simmer for another 5-8mins (Note: vermicelli absorbs a lot of moisture, so you would not want to add this too early or the gravy/sauce would be reduced by too much)
6. Once the ingredients are cooked, dish up and serve. Good with rice or on its own!

Credit: Teczcape

Crab soup recipe

Ingredients

* crab meat (shredded)
* 4 pcs scallop ( cube)
* 2 can chicken stock
* 2 tbsp rice wine
* 1 egg (beat)
* 4 pcs dry mushroom (chopped)
* white pepper
* 2 tbsp sesame oil
* corn starch ( for thicken)
* scallion ( fine chopped)
* Black vinegar (optional)

Method

• In a pot, bring chicken stock to boil
• Add mushroom,crab meat, scallop, rice wine, pepper and let it simmer
• Add beaten egg while stiring the soup
• Mix corn starch with a little bit water and pour into soup and stir continuously
• Last add sesame oil, stir
• Serve with chopped scallion on top and black vinegar

* since the chicken stock contain ginger and salt, no need to add any spice.

Chicken With Ginger & Wine Recipe

This Cantonese-inspired post-natal dish can be consumed starting from first week of confinement period. It protects stomach, promotes blood circulation, helps to ward off coldness and dispels "wind" in the body.

Kampong chicken is leaner and the flesh is firmer, choose only the female chicken as this helps to dispel postpartum "wind" more effectively from abdomen and nourishes the body after childbirth.

Ingredients :

• 1 whole kampong chicken (cut into small pieces)

• 300g ginger (juliennes)

• 4 tbsp sesame oil

• 20g black fungus (soaked and shredded)
  
  Seasoning :

• 1 bowl rice wine

• 1 bowl ginger wine

• 2 tbsp soy sauce

Method :

1. Blanch the chicken pieces with boiling water, rinse under running tap water.

2. Pre-fry the shredded black fungus and set aside.

3. Heat sesame oil in a wok and sauté the ginger until golden brown, then add in black fungus and chicken. Stir-fry briskly, pour in ¾ cup of water and simmer with lid on for 10 minutes.

4. Add seasoning and bring to boil, then serve hot.

Credit: http://www.101healthyeasyfoodrecipes.com/healthy-easy-traditional-chinese-confinement-food-recipes/cantonese-chicken-with-ginger-and-wine-recipe.php

Pork Trotters Soup

Confinement Recipe Ingredients

• 300g pork trotters
• 200g peanuts
• 600g papaya
• 100g ginger

Confinement Food Cooking Method

1. Rinse and scaled the pork trotters. Cut them into pieces.
2. Put all ingredients into a pot. Add water and cook for 2 hours. Season with salt.
3. Serve hot.

Mutton Soup with Dang Gui

Confinement Recipe Ingredients

• 20g Dang Gui
• 20g Dried Longans
• 15g Ginger
• 250g Mutton
• 3 cups boiling water

Confinement Food Cooking Method

1. Rinse and scald the mutton, dried longans and Dang Gui.
2. Put all ingredients into a stewing pot.
3. Stew for 3 hours.
4. Season with salt
5. Serve hot.

credit: http://www.todaysmotherhood.com/2009/10/confinement-recipe-mutton-soup-dang-gu/

Pork Ribs in Ginger Soup

Ingredients:

4-5 strips ribs bone (chop 2-3 inch each)

2 carrot ( peel and cut 2 inch )

3-4 inch fresh old ginger (peel and sliced)

1 tbsp ground white pepper

salt to taste

3 liter water for soup

For Garnishing:

1 stalk scallion ( wash and cut small)

Method:

1:Boil some water in medium stock pot, bring to a boil ,add in cut ribs and cook for 1 minutes. Skim and discard the scum from the surface ,or strain the ribs under running water to remove the fats,set aside.

2:Prepare a medium stock pot with 3 liter water at high heat,bring to boil,add in sliced ginger and cut ribs.Reduce the heat to medium,cover the pot with lid,cook for 30 minutes,then add in carrot.Cook for another 15 minutes or longer,add in ground pepper and salt to taste.

3:Remove from heat .Dish out in a bowl,sprinkle with cut scallion and serve warm.

Note:

You can replace pork with Beef or Chicken for this soup.