Introducing all-new bundles for Confinement mummies from Aw’s Market. To go hand in hand with the confinement bundle, Aw’s Market is also sharing Confinement Recipes that correspond to each bundle!


Make all the essential must-haves for confinement from this bundle. Regain your strength and recover well using clean and fresh ingredients. This bundle is good for about 4 meals for the recovering mommy. Also suitable for breast-feeding moms.     

It is believed that confinement mommies need to revitalise their Qi after their delivery. With all the loss of blood and energy from giving birth, it is essential to recover all the nutrients properly to prevent accelerated ageing. In fact, it has been shown that mommies who eat right during this recovery period carry healthier babies the next time around, as compared to mommies who don’t eat right during this recovery period. 


Choose to nurse yourself, plus your new-born, to optimum health with Aw’s Market’s assortment of quality seafood, meat and poultry – delivered to your door with Aw's Market's fresh meat reputability.

Recipe ideas for this Essential Confinement bundle:

Salmon In a Bag

  • 1 Aw’s Market Salmon Fillet
  • 5 lemon slices
  • 8 cherry tomatoes, pressed till bruised with back of fork
  • 10g butter, in small chilled squares
  • 1tbsp olive oil
  • salt and pepper to taste
You also need:
  • Parchment paper measuring 30 x 20 cm
1. Lay parchment paper on a work surface. Arrange 3 slices of lemon on one half of parchment paper, place fish on top of lemon. Arrange the remaining lemon, cherry tomatoes and butter evenly on top of the fish and drizzle with olive oil. Season with generous amount of salt and pepper.
2. Seal the salmon within the parchment by folding the paper over on all four sides.
3. Baked in a preheated oven of 200°C for 20 minutes.
4. Serve. When opening the parcel, be careful of hot steam coming out from it.

Ling Zhi Soup

  • 100g Aw’s Market Pork Fillet
  • 6g ling zi
  • 4g dang shen
  • 2 slices ginger
  • 5 red dates
  • 1000 ml water
  • 1 tbsp wolfberries
1. Blanch pork in boiling water for 30 seconds. This will remove blood from the pork. Throw the scum water away.
2. Add in all ingredients into a double boiler. Add in water and bring to boil for 3-4 hours.
3. Serve hot.

Beef Stir-Fry & Vegetables

  • 150g Aw’s Market Grass-fed Beef Tenderloin
  • 1tbsp cooking oil
  • 3 cloves garlic minced
  • 4 slices ginger, in thin strips
  • 1tbsp yellow rice wine
  • 1/2tsp light soy sauce
  • 1tsp corn starch
  • 1tsp sesame oil
  • 1tsp oyster sauce
  • 1/2tsp light soy sauce
  • 1/2tsp fish sauce
  • 2 dashes white pepper powder
1. In a bowl, add sliced beef with marinade ingredients. Marinade for up to 30 minutes in the fridge.
2. Bring a small pot of water with 1 tsp salt to a boil. Scald the broccoli in boiling water for 1 minute and quickly drain. Rinse under cold tap water to stop the cooking process.
3. Heat oil in wok then add in garlic and ginger. Fry until aromatic. Add marinated beef and fry until half cooked. Then add blanched broccoli, Chinese wine and light soy sauce. Stir fry briskly until the wine evaporates and everything is coated in the sauce.
4. Serve.

Honey Chicken

  • Half of Aw’s Market Anxin Chicken (S)
  • Fried Ginger Strips
  • 1tbsp honey
  • 1tbsp light soy sauce
  • 1tbsp sesame oil
  • 1tbsp abalone sauce
  • Dash of pepper
  • Ginger - pounded & squeeze out juice
  • Shallots - pounded & squeeze out juice
1. Clean chicken and pat dry.
2. Marinade the chicken with seasoning ingredients for an hour in the fridge.
3. Arrange chicken on a baking tray, cook at 250°C for 15 minutes on one side and overturn, bake for another 15 minutes till golden brown.
4. Remove, brush with some diluted honey, sprinkle with fried ginger strips.
5. Serve

Tumeric Chicken Thigh

  • 10g turmeric
  • 10g galangal
  • 10g old ginger
  • 10g lemongrass
  • 10 shallots
  • 2 Aw’s Market Anxin Chicken Thigh
  • 1 bowl sesame oil
  • ½ bowl water
  • Pinch of Sugar
  • 2tbsp light soy sauce
  • 2tbsp white rice wine
1. Heat sesame oil, fry rempah till fragrant, add in chicken thigh.
2. Add water, simmer over low heat till mixture is dry.
3. Lastly, add in seasoning and mix well.
4. Serve.

Chicken Thigh with White Fungus Soup

  • 2 Aw’s Market Anxin Chicken Thigh
  • 25g white fungus (soaked and expanded)
  • 2 slices ginger
  • 2 red dates
  • Pinch of salt
  • 15g wolfberries
  • 1000ml water
1. Blanch chicken thighs. Throw scum water away.
2. Add in all ingredients into a pot. Add in water and bring to boil at high heat. Turn to low heat and simmer for 2 hours.
3. Serve hot.

Stir-Fry French Bean with Meat

  • 100g Aw’s Market Pork Fillet slices
  • 200g French beans – cut 2 inches long
  • 50g carrot – sliced
  • 3 slices old ginger
  • 3tbsp sesame oil
  • 1tbsp light soy sauce
  • Pinch of mushroom powder
  • ½tsp light soy sauce
  • ½tsp oyster sauce
  • Dash of yellow or white rice wine
  • Tiny pinch of white pepper powder
  • 1tsp corn starch
  • ½tbsp oil (add last to coat)
1. Marinate pork with all marinating ingredients except oil. Let the marinade stick to pork slices before coating it with some oil.
2. Heat up sesame oil, fry ginger till fragrant.
3. Add in pork slices, fry at high heat for a while.
4. Add in French bean, pour in seasoning. Coat evenly and stir fry until cooked.
5. Serve.

Stir-Fry Spinach with Garlic

  • 300g Chinese spinach – rinse sand out well and chop to quarter lengths (easier to chew)
  • 2tbsp vegetable oil
  • 4 cloves garlic – finely chopped
  • 2tbsp water
  • ½tsp chicken seasoning powder
  • ½tsp salt
  • 2tsp yellow rice wine
  • 2tsp sesame oil
1. Fry ½ of the chopped garlic in oil until fragrant.
2. Remove garlic but leave the fragrant oil in pan. Keep fire on med-high heat.
3. Fry the rest of the garlic until fragrance permeates.
4. Add the spinach, chicken seasoning, salt. You can opt to dilute the pan with 1-2 tbsp of water to coat the vegetables more evenly.
5. Drizzle sesame oil and yellow rice wine around the perimeter of the vegetables. Give everything a quick toss and turn off the heat.
6. Serve and garnish with fried garlic.