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!
The rejuvenation bundle offers a generous portion of high-quality meat and seafood for wholesome rejuvenation of a confinement mommy’s health. Regain 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 Rejuvenating Confinement bundle:
Stir Fried Threadfin with Ginger
Ingredients:
1. In a non-stick pan, heat sesame oil. When hot, fry ginger, garlic, shallot and onions till fragrant.
2. Add threadfin fish slices and fry till half-cooked.
3. Add seasoning and spring onion. Mix well till fish is fully-cooked. It shouldn’t take too long.
4. Serve.
- 250g Aw’s Market threadfin fillet, sliced diagonally into thick pieces
- 3 cloves garlic – chopped
- 10 slices ginger
- 2 shallots – chopped
- 1 onion – cut into wedges
- 1 stalk spring onion – cut 2 inches long
- 1tbsp abalone sauce
- 1tbsp light soy sauce
- Pinch of sugar
- 3 tbsp sesame oil
- 3tbsp white rice wine
1. In a non-stick pan, heat sesame oil. When hot, fry ginger, garlic, shallot and onions till fragrant.
2. Add threadfin fish slices and fry till half-cooked.
3. Add seasoning and spring onion. Mix well till fish is fully-cooked. It shouldn’t take too long.
4. Serve.
Steamed Pomfret with Chinese Mushrooms
Ingredients A:
1. Rinse and clean the pomfret, rub well with marinating ingredients, leave for 15 minutes.
2. Marinate Ingredients B with light soy sauce and cornflour
3. Place Ingredients A in a deep plate, arrange Ingredients B on top.
4. Steam for 7 – 10 minutes, remove from heat, pour over sauce ingredients, sprinkle fried garlic.
5. Serve hot.
- 1 Aw’s Market Golden Pomfret
- 10g Aw’s Market Pork Fillet, sliced thinly
- 20g ginger – finely chopped
- 2 Chinese mushroom – soaked, cut into strips
- 1 section spring onion – cut into fine strips
- 20g ginger – thin strips
- 20g chopped garlic – fried until golden crispy
- Pinch of salt
- Pinch of pepper
- White rice wine
- 1 tbsp light soy sauce
- 1tbsp white rice wine
- 1tbsp sesame oil
1. Rinse and clean the pomfret, rub well with marinating ingredients, leave for 15 minutes.
2. Marinate Ingredients B with light soy sauce and cornflour
3. Place Ingredients A in a deep plate, arrange Ingredients B on top.
4. Steam for 7 – 10 minutes, remove from heat, pour over sauce ingredients, sprinkle fried garlic.
5. Serve hot.
Steamed Ginger Spare Ribs
Ingredients:
1. Blend seasoning well together.
2. Clean pork ribs and arrange on a shallow dish.
3. Mix well seasoning and pour over pork ribs.
4. Steam for 30 minutes. Serve hot.
- 200g Aw’s Market Pork Big Spare Ribs
- 100ml glutinous rice wine
- 1tsp sesame oil
- 100g ginger, grated
- Pinch of salt
1. Blend seasoning well together.
2. Clean pork ribs and arrange on a shallow dish.
3. Mix well seasoning and pour over pork ribs.
4. Steam for 30 minutes. Serve hot.
Pork Ribs with Black Vinegar
Ingredients:
1. Clean pork ribs, add in marinating ingredients and leave for 20 minutes, then blanch in oil for later use.
2. Heat sesame oil, fry ginger till fragrant, add in black vinegar, sugar and pork ribs, fry thoroughly till cooked.
3. Serve hot.
- 300g Aw’s Market Pork Big Spare Ribs
- 1tbsp light soy sauce
- 1tbsp oyster sauce
- 1tbsp sesame oil
- 2tsp of cornflour
- Pinch of sugar
- Pinch of pepper
- 150g black vinegar
- 30g sliced ginger
- Pinch of sugar
- 1tbsp sesame oil
1. Clean pork ribs, add in marinating ingredients and leave for 20 minutes, then blanch in oil for later use.
2. Heat sesame oil, fry ginger till fragrant, add in black vinegar, sugar and pork ribs, fry thoroughly till cooked.
3. Serve hot.
Marmite Pork Ribs
Ingredients:
1. Marinate pork ribs for 1 hour, coat with cornflour, deep fry until cooked.
2. Cook sauce ingredients until it thickens, pour over pork ribs, sprinkle with ginger strips.
3. Serve hot.
- 200g Aw’s Market Pork Big Spare Ribs
- Ginger strips – fry in small amount of oil till fragrant (keep oil)
- 1tbsp light soy sauce
- 1tbsp abalone sauce
- Pinch of pepper
- 1tbsp white rice wine
- 2tsp corn flour
- 1tbsp ginger juice
- 1tbsp marmite
- ½ tbsp sugar
- 100ml cornflour water
- 1tbsp abalone sauce
1. Marinate pork ribs for 1 hour, coat with cornflour, deep fry until cooked.
2. Cook sauce ingredients until it thickens, pour over pork ribs, sprinkle with ginger strips.
3. Serve hot.
Ginger Scallion Stir Fried Pork
Ingredients:
1. Marinate the pork slices in (A) for at least 10 minutes.
2. Heat oil in wok, stir fry ginger for 20 seconds. Then add garlic and chilli. Stir fry for another 30 seconds.
3. Add pork slices, stir fry until you see that they are fully cooked on the surface.
4. Add water and spring onions. Splash yellow rice wine along the side of the wok and let the alcohol evaporate in a few seconds.
5. Serve hot.
- 200g Aw’s Market Pork Fillet, sliced thinly
- 4 slices of ginger
- 3 cloves garlic minced
- 1 tbsp cooking oil
- 2 stalks spring onions cut to 5cm (2-inch) lengths
- 2 chilli padi sliced thinly; to taste
- 1 tbsp yellow rice wine
- 40 ml water
- 1 tsp light soy sauce
- ½ tsp dark soy sauce
- ½ tsp fish sauce
- 1 tsp sesame oil
1. Marinate the pork slices in (A) for at least 10 minutes.
2. Heat oil in wok, stir fry ginger for 20 seconds. Then add garlic and chilli. Stir fry for another 30 seconds.
3. Add pork slices, stir fry until you see that they are fully cooked on the surface.
4. Add water and spring onions. Splash yellow rice wine along the side of the wok and let the alcohol evaporate in a few seconds.
5. Serve hot.
Seaweed Pork Soup
Ingredients:
1. Marinate pork for 15 minutes.
2. Bring chicken stock to roiling boil then add in the pork slices.
3. Add in all other ingredients except seaweed. Leave it to boil for 10 minutes.
4. Serve hot with added dried seaweed.
- 50g Aw’s Market Pork Fillet, sliced
- 600ml chicken stock
- 3 big red dates
- 1tsp wolfberries
- 50g seaweed (buy ones with the no sand guarantee)
- 3 slices of ginger
- 2tbsp white rice wine
- 1tsp of light soy sauce
- 1/2tsp of corn starch
- Pinch of pepper
1. Marinate pork for 15 minutes.
2. Bring chicken stock to roiling boil then add in the pork slices.
3. Add in all other ingredients except seaweed. Leave it to boil for 10 minutes.
4. Serve hot with added dried seaweed.
Bei qi Dang shen Chicken soup
Ingredients:
1. Clean the black chicken well and add it into a pot with the bei qi, dang shen, red dates and wolfberries. Cover with 1000ml of water.
2. Bring to boil at high heat, turn to low heat and allow to simmer for 1-2 hours.
3. Serve.
- ½ Aw’s Market Black Chicken
- 80g bei qi
- 80g dang shen
- 3 big red dates
- 1tbsp wolfberries
- 1000ml water
1. Clean the black chicken well and add it into a pot with the bei qi, dang shen, red dates and wolfberries. Cover with 1000ml of water.
2. Bring to boil at high heat, turn to low heat and allow to simmer for 1-2 hours.
3. Serve.
Stew Pumpkin and Chicken Breast
Ingredients:
1. Fry ginger in oil until fragrant. Set aside for later use.
2. Heat up wok, add in sesame oil, fry chicken breast till half cooked.
3. Add in pumpkin, coat with seasoning, pour in water and stew with lid on for 15 minutes.
4. Serve hot.
- 100g Aw’s Market Chicken Breast, roughly minced
- 200g pumpkin, cleaned and chopped into cubes
- 10g ginger, sliced
- 1tbsp oil
- ½ bowl of water
- Light soy sauce
- Vegetable seasoning powder
1. Fry ginger in oil until fragrant. Set aside for later use.
2. Heat up wok, add in sesame oil, fry chicken breast till half cooked.
3. Add in pumpkin, coat with seasoning, pour in water and stew with lid on for 15 minutes.
4. Serve hot.
Roasted Ginger Chicken Thigh
Ingredients:
1. Marinate chicken with salt, wine and ginger for 1 hour.
2. Heat oven till 215 °C.
3. Wrap chicken with aluminum foil or baking paper. And put in the middle of the oven.
4. Roast for 40-45 minutes or until cooked through.
5. Serve.
- 2 Aw’s Market Anxin Chicken Thigh
- 200g ginger juice
- Dash of salt
- 2tbsp white rice wine
1. Marinate chicken with salt, wine and ginger for 1 hour.
2. Heat oven till 215 °C.
3. Wrap chicken with aluminum foil or baking paper. And put in the middle of the oven.
4. Roast for 40-45 minutes or until cooked through.
5. Serve.
Fried Chicken Chop
Ingredients:
1. Marinate chicken thigh for one hour.
2. Heat 1 tbsp oil, fry marinated chicken thigh over med-low heat till both sides are golden brown. Leave to cool on plate.
3. Boil sauce ingredients till it thickens. Pour over thigh.
4. Garnish with fried ginger strips and serve.
- 1 Aw’s Market Anxin Chicken Thigh
- 1tbsp of fine ginger strips – fried till crispy
- 1tbsp light soya sauce
- Pinch of pepper
- 1tbsp white rice wine
- 1tbsp honey
- 1tbsp ginger juice
- 1tbsp white rice wine
- 1tbsp light soy sauce
- Pinch of sugar
- 1tbsp cornstarch
- 1tbsp water
1. Marinate chicken thigh for one hour.
2. Heat 1 tbsp oil, fry marinated chicken thigh over med-low heat till both sides are golden brown. Leave to cool on plate.
3. Boil sauce ingredients till it thickens. Pour over thigh.
4. Garnish with fried ginger strips and serve.
Huai Shan Chicken Soup
Ingredients:
1. Blanch chicken in a pot of boiling water for about 30 seconds. Remove for later use.
2. Add all ingredients into a pot. Add in water and bring to boil at high heat.
3. Turn to low heat and simmer for 2 hours.
4. Serve.
- 2 Aw’s Market Anxin Chicken Thigh
- 40g huai shan / Chinese yam
- 40g wolfberries
- 5 red dates
- 1000ml water
1. Blanch chicken in a pot of boiling water for about 30 seconds. Remove for later use.
2. Add all ingredients into a pot. Add in water and bring to boil at high heat.
3. Turn to low heat and simmer for 2 hours.
4. Serve.
Stir-fry Spinach and Wolfberries
Ingredients:
1. Heat up sesame oil, fry ginger till fragrant.
2. Add in spinach and wolfberries and stir briskly until half cooked.
3. Add in seasoning and stir to coat vegetables evenly until fully cooked.
4. Serve.
- 200g spinach
- 3 slices ginger
- 1tbsp sesame oil
- 1tbsp wolfberries – soaked till soft
- 1tbsp light soy sauce
- 1tbsp white rice wine
1. Heat up sesame oil, fry ginger till fragrant.
2. Add in spinach and wolfberries and stir briskly until half cooked.
3. Add in seasoning and stir to coat vegetables evenly until fully cooked.
4. Serve.
Stir-Fry French Bean with Meat
Ingredients:
1. Heat up sesame oil, fry ginger till fragrant.
2. Add in pork slices, fry at high heat for a while.
3. Add in French bean, pour in seasoning. Coat evenly and stir fry until cooked.
4. Serve.
- 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
- 1/2tsp mushroom powder
1. Heat up sesame oil, fry ginger till fragrant.
2. Add in pork slices, fry at high heat for a while.
3. Add in French bean, pour in seasoning. Coat evenly and stir fry until cooked.
4. Serve.