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!
Perfect for two nourishment meals, the starter kit has small and convenient cuts that are easy to prepare. Great to order on a regular basis so that you can get maximum goodness at minimum effort. 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 Starter Kit Confinement bundle:
- 125g Aw's Market Salmon Fillet, cut into thick piece(s) or as preferred
- Salt, preferably grainy and organic
- Freshly cracked black pepper
- Butter or olive oil
- 125g Aw's Market Salmon Fillet, cut into cubes
- 1 tbsp cooking oil + extra for pan frying tofu
- 60g shimeiji mushrooms
- 3 stalks spring onions, cut into sections
- 30g tofu, cut into cubes
- Ground black pepper
- Organic salt
- ¾ tbsp oyster sauce
- ¾ tbsp light soya sauce
- ¾ tbsp cooking wine
- ¾ tbsp mirin (optional)
- dash of pepper
- 100ml water
- Corn starch slurry (1tbsp of water and 1tbsp of corn starch mixed)
- 200g sliced Aw’s Market pork loin boneless
- 20g sha jiang
- 20g old ginger
- 20g galangal
- 10 shallots
- 1 bowl sesame oil
- 1tbsp light soy sauce
- Pinch of sugar
- 3tbsp white rice wine
- 2-3 pieces thickly sliced pork chop using Aw’s Market Pork Loin Boneless
- 3tbsp sesame oil
- 100g fried ginger strips
- 1tbsp sesame oil
- 1tbsp light soy sauce
- 1tbps ginger juice
- 1tbsp white rice wine
- 1tbsp abalone sauce
- Pinch of sugar
- Pinch of pepper
- Pinch of flour
- 1tbsp abalone sauce
- 1tbsp white rice wine
- 1tbsp light soya sauce
- Pinch of sugar
- Pinch of pepper
- Cornstarch slurry
- 2 Aw’s Market Anxin Chicken Thigh
- 200g ginger slices
- 3tbsp sesame oil
- 30g black fungus (soaked and cut into strips)
- 200ml yellow rice wine
- 200ml white rice wine
- 2tbsp light soy sauce
- 1000ml water
- 1 Aw’s Market Anxin Chicken Thigh
- 2pcs dried scallop
- 5 slices dang gui
- 5 red dates
- 10g beiqi
- 5 slices chuan xiong
- 10g yu zhu
- 600ml boiling water
- 3g wolfberries
- 200g Chinese Spinach, cut across in quarters
- 2 large pcs dried scallop, soak in water for 20 minutes
- 2 cloves garlic, minced
- 1tbsp cooking oil
- 2tbsp reserved scallop water
- salt to taste
Simple Grilled Salmon
1. Pat the fillet(s) dry.
2. Season the fish with salt, black pepper and herbs. Rub salt into the skin.
3. Add butter or olive oil into a flat pan on med-flame.
4. Grill the salmon fillet, skin side down first, for about 4 minutes each side (or till lightly browned) over medium fire.
Salmon Cubes with Tofu and Shimeji Mushroom
1. Coat the salmon with salt and fresh black pepper.
2. Heat up the cooking oil for pan frying the tofu cubes until golden brown. Dish and drain.
3. With 1 tbsp of cooking oil left in the wok, add minced garlic, shimeiji mushrooms and the white parts of spring onion.
4. Saute till mushrooms are softened, add in the salmon cubes and pan fry.
5. Add the water and seasonings and allow it to simmer for approx. 10 mins.
6. Add the thickening mixture, tofu and green parts of the spring onion.
7. Mix briefly and remove from heat. Garnish as desired and serve hot.
Pork Slices Fried with Sha Jiang
1. Clean pork loin, cut into thin slices
Heat sesame oil, add in blended ingredients and fry till fragrant, add in pork slices, fry for a while, add in seasoning ingredients and fry till pork is cooked.
3. Serve hot.
Fried Pork Chop
1. Marinate pork chop with marinating ingredients for 1 hour.
2. Heat sesame oil, fry pork chop on both sides till cooked, dish out.
3. Cook sauce ingredients till thick, pour over fried pork chop, sprinkle with fried ginger strips.
4. Serve hot.
Drunken Chicken Thighs
1. Fry ginger slices till dry, add in sesame oil and cook till fragrant, add in thighs and black fungus, add in water cook till mixture is fairly dry.
2. Add in yellow and white rice wine, bring to boil over high heat, cover, reduce to low heat and simmer till chicken is cooked, lastly add in light soy sauce and dish out.
3. Serve with rice or mee sua.
Dang Gui Soup with Chicken Thighs
1. Blanch chicken thigh. Remove for later use.
2. Add in all ingredients except the wolfberries into a double boiler. Add in water and double boil for 2-3 hours.
3. Remove from boiler, stir in the wolfberries and serve.
Stir-fry Chinese Spinach with Dried Scallop
1. In a frying pan, heat up a tablespoon of oil over medium heat. Add in the dried scallop and fry until golden brown and crispy, about 5 minutes. Transfer the dried scallop to a plate, set aside.
2. Add the minced garlic, stir-fry until fragrant. Add in the spinach leaves, cook until the leaves wilted. Add in water and let the vegetables simmer for about 2 minutes. Add in salt, mix well. Let the vegetables simmer for another minute.
3. Garnish with crispy scallop pieces and serve hot.