Pig stomach with dong quai soup

The Chinese believe that this soup is a must eat dish during confinement because dong quai is good for women’s reproductive system. However, it should not be used by breast feeding mothers because there is little information about its effect on the baby through the breast milk.

Dong quai (當歸) or Chinese angelica root is a plant whose roots are used as medicine primarily for women having menstrual cramps, premenstrual syndrome (PMS), menopausal symptoms and infertility. Dong quai tones and strengthens the uterus by regulating hormonal control, improving uterine tone which is effective in helping women who are not menstruating or have scanty period and improving the timing of the menstrual cycle. It is also used to manage hypertension, joint pain, ulcers, anemia, constipation and in the prevention and treatment of allergic attacks. Dong quai also has a relaxing effect on both the uterus and the nervous system therefore it should not be used during pregnancy or those with diarrhea, haemorrhagic diseases, or excessive menstrual flow and anyone using any anti-coagulant or blood thinning medication such as warfarin or aspirin.

Ingredients

 Half chicken cut into big pieces

4-5 pieces of dong kwai

½ a cleaned pig stomach 

Slice the pig stomach into bite size pieces

It is important to clean the pig stomach properly to remove the slime and smell

Please see the recipe ‘pig stomach and fish maw soup’ for info on cleaning the pig stomach 

Put boiling water into the slow cooker

Add the pig stomach and dong quai

Cook on high for 1 hour then turn down to low for 2 hours

This is because the pig stomach takes a longer time to become tender

Blanch the chicken to remove the scum

Add the chicken to the soup and cook on low for another 2 hours

Dish up and serve

Add 1 – 2 teaspoons Brandy or Dom to the soup just before serving.

You can add mee suah to the soup if you do not feel like eating it with rice.

Stir fried celery with carrots

Celery is what I call a love or hate it vegetable because of its slightly pungent taste. Some people add meat into this dish but we love to eat our vegetables plain so that we can enjoy the vegetable’s natural flavour and sweetness.

Celery (芹菜) is a vegetable with a long fibrous stalk tapering into leaves. All parts of the celery including the seeds, roots, and leaves can be eaten. It has anti-inflammatory properties that help to reduce swelling and pain around the joints which is good for people suffering from arthritis, rheumatism, and gout. This anti-inflammatory property plus vitamin C lessen the severity of inflammatory conditions like asthma. Its diuretic properties stimulate urination therefore it is good for people with bladder disorders, kidney problems, cystitis, and other similar conditions. The seeds also assist in preventing urinary tract infections in women. Over eating celery can cause bloating, gas and diarrhea as well as malnutrition because it is a very low calorie vegetable. Celery is among a small group of foods that appear to provoke the most severe allergic reactions and the seeds contain the highest levels of allergen content.

Ingredients

3 celery stalks

½ medium sized carrot

Remove the fibrous veins along the stalks so that it is not so tough for children and elderly people

Cut the celery diagonally into bite size pieces

Slice the carrots

Heat up a little oil and fry some chopped garlic and salt

Add the carrots and mix well with the oil

Add the celery and mix thoroughly

Add a little water to prevent it burning

Season with pepper and a little sugar

Stir until the celery looks opaque then dish up and serve

Stewed chicken with dried chestnuts

When I was staying in Beijing I was able to buy ready peeled fresh chestnuts to cook this dish and the taste of the chestnuts was definitely nicer than the dried ones. My grandma always add chestnuts into bah chang and I remember removing it because I didn’t like the taste. Now that it is so expensive I have started to enjoy eating it. In fact, chestnuts roasted over a charcoal fire are absolutely delicious.

Chestnuts (栗子) are shiny brown nuts whose thick casing has long, sharp, needle-like spikes (burrs). The texture of a chestnut is similar to that of a potato, slightly crunchy when raw and softer when cooked. They have a mild and slightly sweet flavor which makes them perfect for both savory and sweet dishes. Unlike other nuts, chestnuts have a high starch and water content but low protein and fat levels. They are high in vitamin C, minerals, such as potassium, copper and magnesium, amino acids and antioxidants. According to TCM, chestnuts have warming properties which tonifies kidney Qi and strengthen the lower part of the body such as the back, knees, ankles and their tendons. Chestnuts are beneficial for toddlers who are very late and weaker in learning to walk as they help to strengthen the legs. Chestnuts contain high levels of essential fatty acids, including linoleic acid, which are beneficial to cardiovascular health and proper neurological development in infants. The Chinese use dried chestnuts ground into flour to add to wheat and rice flours when making dumpling skins and other sheets used as wrappings. Apparently, eating 3 cooked chestnuts will stop hunger pangs. However, TCM practitioners warn that too many chestnuts can cause indigestion and some people may be allergic to chestnuts.

Ingredients

½ chicken cut into pieces

1 piece ginger
15 dried chestnuts

Roasted garlic

Star anise

Cloves

Cinnamon bark

Soak the chestnuts overnight

Use a toothpick to remove any skin stuck in the grooves

Marinade
1 tsp dark soya sauce

1 tsp oyster soya sauce

½ tsp sugar

Put the marinade ingredients onto the chicken and mix thoroughly

Heat the sesame oil and fry the aromatics

Add the ginger slices and chicken and stir fry until colour changes

Put some water into the bowl used to marinate the chicken

Add the water and chestnuts.

Cover and simmer on low fire until chicken is cooked 

Prawn omelette

Omelettes are the easiest food to cook especially if you need to add more side dishes for unexpected guests. This type of omelette is called an open faced omelette because the topping is not covered by the eggs.

 Prawns (虾) are crustaceans of varying size with sweet, firm, meaty flesh and are delicious grilled, deep-fried, stir-fried or barbecued. Their flesh is grey when raw and turns pink and opaque once cooked. Prawns contain almost three times more Omega 3 Fatty Acid than they do Omega 6 Fatty Acid and studies have shown that foods with high amounts of Omega 3 are associated with reduced risk of heart attacks and lower blood pressure. While prawns contain higher than average amounts of cholesterol, they do not lead to higher cholesterol levels in the body due to their healthy fat profile, in fact, the cholesterol contained in prawns is vital for a healthy diet. Prawns contain all nine amino acids in the right proportion for the body to function properly. They are also a great source of Vitamins B-6, B-12 and Niacin, which help the body produce energy, build muscle and replenish red blood cells. According to TCM, women who want to breast feed should drink more prawn broth to increase lactation and milk let-down. Chinese medicine believes that prawns can help nourish the kidneys and those with poor kidney function should frequently consume prawns to delay onset of aging, dementia and prolong sexual libido. However, a small percentage of people have a strong allergy to prawns, so if you find that you react negatively you should immediately contact a doctor.

Ingredients

4 eggs

20 peeled medium sized prawns

Season the prawns with light soya sauce and pepper

Crack the eggs into a bowl and season with salt and pepper

Beat up the eggs and set aside

Heat up a little oil and fry some chopped garlic

Add the prawns and mix well

The colour of the prawns will turn pink when it is cooked

Take care not to overcook them or they'll become woolly and tough.

Remove and set aside

Heat up a little oil in a skillet

Pour in the egg mixture and tip the skillet around so that the egg is spread out evenly

When the eggs are almost set turn down the fire  

Place the prawns on the omelette

Sprinkle some fried shallots on it

Slide the omelette onto a serving platter and serve

White carrot soup ( 白萝卜汤)

This is a good soup to have after eating too much deep-fried or heaty food as it helps to reduce the heatiness and detoxify the body. Alternatively, you can use plain fish balls or minced pork balls.

White carrot (白蘿蔔) also called white radish or daikon (from its Japanese name) varies in flavour from sweet and mild to hot and pungent. The milder one is used for cooking and the stronger flavoured variety is used for pickles. It is believed that daikon can boost the immune system, gently cleanse the body and re-balance the digestive system thereby helping with indigestion, sluggish bowel movement and bloating. It also neutralizes toxins, stimulates weight loss, aids digestion and reduces inflammation. It is a "cool" food and therefore may not be suitable for ladies with irregular periods, pregnant women at risk of miscarriage and people with gastric ulcers. Do not eat white carrots when on Chinese medication as it will neutralize their efficacy.

This stall in ICC-Pudu sells a variety of fresh fish paste

This is my favourite paste

It is made with 50% fish and 50% mined pork with chopped carrots, black fungus and sengkuang. It is really delicious.

Ingredients 

½ of a medium-sized white radish

100 gms of the fish paste

Wash and slice the white radish.

Prepare the stock and put in the white radish and simmer on low fire for 1 hour.

Shape the paste into small balls.

Put the fish balls into the soup and cook for 30 minutes.

Season with salt and pepper.

Stir beef with ginger and spring onion (姜葱牛肉)

All the ingredients in this dish are heaty so it is not advisable to eat too much especially if you live in places with hot climates. This dish is actually ideal for women in confinement.

 Young ginger rhizomes (小姜) also called spring or baby ginger are juicy and fleshy with a very mild taste. They are often pickled in vinegar and eaten as a condiment or steeped in boiling water to make ginger tea. Ginger is a natural and effective mouth freshener and aid digestion. Ginger is used to cleanse the body of toxins through the skin by stimulating and increasing perspiration and to help increase blood circulation to the hands and feet. It is also used to ease menstrual cramps and for relief of nausea even for pregnant women. However, do not take large amounts nor use it for prolonged periods without consulting a physician. The anti-inflammatory properties of ginger make it effective in alleviation of the pain associated with rheumatoid arthritis therefore is used during confinement to prevent arthritis. However, it is best not to take too much during the first 10 days as it can delay wound healing in some women. Breast feeding mothers should avoid taking ginger during the first ten days after delivery as ginger can interfere with the breakdown of bilirubin therefore causes any jaundice in the baby to become worse.

Ingredients

300 gm tenderloin beef

Young ginger

Spring onion

The marinate 

1 tbsp oyster sauce

1 tsp light soy sauce

Sesame oil

Corn flour
A little sugar

Thinly slice the beef

Add the marinate and leave for an hour

Thinly slice the ginger

Cut the spring onion into 1 inch strips

Deep fry the beef in hot oil.

Remove from pan and keep aside.

Leave 1 tbsp oil in the wok and fry the ginger until fragrant.

Add the beef and spring onion and salt and pepper to taste.

Add 2 tbsp Shaoxing wine if desired and mix thoroughly.

Dish up and serve.