How to Cook Tasty & Nourishing Confinement Food

Easy recipes for a wholesome meal!

These yummy and nutritious dishes are perfect for the post-preggers diet, or anyone looking to eat healthy! By Estelle Low

In Asia, the confinement period, or the first month after childbirth, is widely believed to be the most crucial period for new mums to regain strength and vitality.

Among the various practices advocated, an important one is nutrition, which emphasises healthy, healing and nourishing meals. No confinement nanny? With food delivery services like YeYeah Delights that offer dietitian-approved confinement meals, you won’t have to worry about not eating well. Try these two from their menu.

Steamed Threadfin Fillet with Sesame Leeks & Vegetables

Serves: 1
Cook time: 15 minutes

Steamed threadfin fillet with sesame leeks & vegetables. Photo: Darren Chang

> 60g broccoli florets
> 20g enoki and shiitake mushrooms
> 1 tbsp no-MSG vegetarian oyster sauce
> 150g threadfin fillet
> 60g leeks, sliced
> 2 tsp sesame oil
> 1 cup cooked brown rice

1. Place broccoli, mushrooms and oyster sauce on top layer of two-layered steamer. Place fillet and leeks on second layer. Drizzle with sesame oil.

2. Steam and remove top layer for 10 minutes, and bottom layer after 15 minutes. Serve hot with brown rice.

Nutrition score per serving: 519kcal, 30.3g protein, 49.3g carbs, 20.6g fat (3.6g saturated)

(Also read: Make a Delicious Snapper Ceviche)

Dang Gui Chicken Soup

Serves: 1
Cook time: 135 minutes

Dang gui chicken soup. Photo: Darren Chang

> 1 skinless chicken leg
> 3 cups home-made chicken stock [below]
> 2g bei qi (Astragalus root)
> 2g dang gui (Angelica root)

Boil all ingredients for 15 minutes over high heat. Reduce to low heat and simmer for two hours. Serve hot.

Nutrition score per serving: 99kcal, 10.7g protein, 3.5g carbs, 2.9g fat (0.5g saturated)

(Also read: How to Make Chicken & Brown Rice Spicy Soup)

Home-made Chicken Stock

Makes about 4 cups
Cook time: 120 minutes

> 1 whole skinless chicken
> 1 medium ginger, sliced
> 10 cloves garlic, smashed
> 1l water
> 1 tsp salt

Place ingredients in large pot and simmer for two hours. Skim off fat. Set aside for use as stock. The remainder can be stored in the freezer for up to six months.

Also read:

Easy Lunch Recipe For Salmon & Quinoa Bowl

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