This is another one
of my quickie soups where I use prepared stock cubes or powder to make the
stock.
The local spinach called bayam or heng chai
(Hokkien) yin choi (Cantonese) is different to the spinach that Popeye eats. 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 interfere
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 a high calcium intake for adequate milk production
therefore eating too much of this vegetable may interfere with milk production.
Adding dates and boxthorn fruits will neutralize its’ cool energy.
Ingredients
300 gm Chinese spinach (bayam)
12 fish balls
Salt and pepper
Add the stock cube and fish balls to the boiling
water.
The fish balls are cooked when they rise
to the top.
Add the bayam. Season with salt and pepper.
Once the bayam is softened, turn off the
fire because it will continue to cook in the hot soup.
You can add red dates during confinement to help boost iron
levels in the nursing mother.
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