Confinement Care Soup Recipes to Boost Postpartum Health

• Remove the guts from the Threadfin / Senangin, rinse and wipe down the fish.
• Chop into small pieces and stuff the ginger slices into the fish belly.
• Wash Sponge Guard thoroughly, remove the peel, dice it into bite size.
• Add the chopped Sponge Guard and fish into a cooking pot with 600ml of water, bring it to boil.
• Close the lid, and let it cook and simmer under low heat until the fish is fully cooked.
• Season with salt before serving.

• Wash and devein the shrimps.
• Heat up the pan with cooking oil and pan-fry the shrimps.
• Wash and fillet the fish, place it into boiling water and cook it.
• Wash and chop up the romaine lettuce stems.
• Heat up the pan with cooking oil, sauté the minced ginger and chopped green onions until fragrant, then add chopped romaine lettuce stems in and stir-fry it.
• Add 500ml of water and bring it to boil.
• Then, add the shrimps and fish fillets. Cook thoroughly.
• Season it with salt and garnish with a sprinkle of coriander before serving.

• Wash and the red dates, soak in water to soften it before removing the core.
• Add 500ml of water and the red dates into a cooking pot, bring it to boil for 30 minutes.
• Add the hard-boiled egg, ginger slices and brown sugar into the pot. Simmer it until fragrant.

• Wash amaranth and toss to remove excess water. Cut into segments and set aside.
• Dice tofu and carefully set aside.
• Crack an egg in a bowl and beat until fluffy,
• Heat up a small pot with oil, and sauté the minced garlic until fragrant.
• Add the amaranth and stir fry it until cooked. Add 500ml of water into the pot and bring it to boil.
• Once boiled, add the tofu and salt. Mix and then add the beat egg in the pot. Let it cook fully.
• Add the sesame oil to taste, and ladle into smaller bowls. Serve hot.

• Wash and rinse the red dates and celery individually.
• Remove the leaves from celery and cut into pieces.
• Remove the core from the red dates.
• Add the celery, red dates and 300ml of water into the cooking pot, bring it to boil.
• Turn down the heat, let it simmer for another 10 minutes.
• Add the crystal sugar; can be served once the crystal sugar is completely dissolved.

• Chop and mince the chicken breast.
• Dice the tomatoes into small pieces.
• Break the tofu into small pieces and mix it together with the minced chicken breast.
• Then, add 15ml of the soup stock, 5 grams of salt and egg white. Mix well.
• Heat up the pan with cooking oil, sauté the diced tomatoes and green peas.
• Next, add the cooking wine (optional), followed by the soup stock and salt.
• Scoop the minced chicken mixture with a spoon to make a shape of a meatball, and add into the pot.
• Bring it to boil, then add the corn starch mixture to thicken the soup.
• Add the sesame oil before serving.

• Dice up the beef sirloin, potatoes, celery, carrots and tomatoes.
• Steam the potatoes and carrots until cooked. Blanch the beef sirloin in boiling water and cooking wine (optional).
• Add 500ml of water into the cooking pot and bring it to boil.
• Add the beef sirloin, tomatoes, potatoes, carrots, salt and ketchup; let it simmer for 30 minutes under low heat.
• Add the chopped celery, can be served once fully cooked.

• Cut the beef sirloin into pieces and blanch it in hot water.
• Blanch the tomatoes, remove the peel and cut into small pieces.
• Wash and rinse the Chinese cabbage and cut into half.
• Remove the peel of the potatoes, cut into pieces and blanch it for later use.
• Add beef sirloin, milk, potatoes, tomatoes, Chinese cabbage and butter into a cooking pot, bring it to boil.
• Scoop up the bubbly foams, turn down the heat and let it simmer for 30 minutes.
• Add the ketchup into the pot, turn up the heat for 10 minutes.
• Season it with salt before serving.

• Split the pig trotter into half, then cut into two big pieces individually.
• Soak the dried scallops in water.
• Add the chopped pig trotter and 5 grams of salt into a pot of boiling water for blanching, then take out the pig trotter and let it dry off.
• Add the scallions, ginger slices, kelp and pig trotter into the pot of boiling water.
• Season it with salt, cooking wine and wolfberry. Close the lid and let it simmer for 25 minutes.
• Make sure the pig trotter is softened and cooked thoroughly before serving.

• Wash and rinse with running water the ingredients listed above for 5 minutes.
• Add all the ingredients and 700ml of water into a cooking pot and bring it to boil. Close the lid and let it simmer for 15 minutes.
• Once the broth in the pot has cooked down until 1/3 of it left, pour the remaining broth out.
• Then, repeat the same step but only 500ml of water this time. Close the lid and let it simmer for 10 minutes.
• Once the broth in the pot has cooked down until 1/2 of it left, pour the remaining broth out.
• Mix both of the broth well together before serving.

• Wash the ribs thoroughly, cut into pieces and blanch it in hot water to remove the blood and other impurities from the muscles.
• Wash the white radish, remove the peel and cut diagonally.
• Add 500ml of water and vinegar into a cooking pot, bring it to boil.
• Then, add ginger slices and scallions into the pot.
• Add white radish and close the lid, let it simmer for 1 hour under low heat.
• Once the meat ribs have softened, season with salt before serving.

• Soak the scallops in warm water. Keep the scallops-soaked water for later.
• Soak the glass noodle to soften it, cut into 10cm long.
• Next, wash the green onions and carrots, shred them individually.
• Blanch the green peas in boiling water.
• Heat up the pan with cooking oil, sauté the green peas until fragrant.
• Add the shredded green onions, scallops and scallops-soaked water into the pan. Bring it to boil.
• Add the shredded carrots and cooking oil. Close the lid and bring it to boil.
• Add the glass noodle and season it with salt before serving.

• Remove only half of the pumpkin’s peel, cut into thin slices.
• Steam until it cooked thoroughly and then mash it until smooth and creamy.
• Dice up the other half of the pumpkin, then dice up the Chinese Yams.
• Next, crack and beat up the eggs into a bowl.
• Add 300ml of water, diced pumpkin and diced Chinese Yams into a cooking pot filled with water, then bring it to boil.
• Then, add the mashed pumpkin into the pot, season it with salt and stir well.
• Once the diced pumpkins are cooked thoroughly, add the starch to thicken the soup.
• Then, add the eggs.
• Lastly, add the chopped green onions, coriander and pork floss as garnish before serving.

Instruction (Tomato Soup)

• In a pot, heat the oil and sauté the large onion and garlic.
• Add the celery, carrot and black pepper. Stir the ingredients until the vegetables are softened.
• Add tomato, bay leaves, sugar, chicken stock cube, tomato purée, salt and water into the pot. Boil them until the ingredients are fully cooked.
• Then, pour all the soup into a blender and blend it until fine. When it already fine, pour the soup back into the pot and cook it for a little while.

Instruction (Garlic Bread)

• Preheat the oven to 180°C.
• Coat the bread with butter and sprinkle some garlic and basil. Repeat this step until the all the bread are coated
• Bake the bread for 5 minutes by using the top heat only.
• Serve the yummy tomato soup with the garlic bread! And you can dig in!