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Confinement Recipes
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 Non halal confinement recipes


Beef & Vegetable Rolls in Chinese Wine

Chicken in Sweet Potato & Lotus Root Soup

Steamed Herbal Chicken

Sesame Oil Chicken (Ma You Ji)

Mushroom with Rice Wine and Black Fungus

Black Beans Herbal Soup

Lotus Root with Red Bean Soup

Fish Tail and Papaya Soup

Chicken in Wine (Kai Chao)

 

 

Beef & Vegetable Rolls in Chinese Wine
Serves 4
Ingredients:

  • 5 - 6 teriyaki beef slices
  • 1/2 julienne cucumbers
  • 1/2 julienne carrots
  • 1/2 julienne turnips
  • 1 large onion (cut into rings)
  • 300 ml beef stock
  • 2 tablespoons Anmum Lacta
  • 1 tablespoon D.O.M.
  • 2 tablespoons Japanese barbecue sauce (Yakiniku No Tare)
  • 1 tablespoon cornstarch (dissolved in a little water)
  • 1 teaspoon dark soya sauce
  • 1 teaspoon sugar
  • 1 teaspoon margarine
  • Salt and pepper to taste


Directions:

  1. Mix julienne vegetables with a little salt, pepper and a few drops of sesame oil. Place a small amount in the centre of each beef slice. Roll firmly and secure with a toothpick.
  2. Heat margarine and lightly fry onions till fragrant. Add stock, dark soya sauce, Japanese barbecue sauce and season with salt and pepper.
  3. Thicken gravy with the dissolved cornstarch and add milk, D.O.M and sugar.
  4. Place beef rolls in pan, cover and simmer over low heat until meat is cooked (turn over regularly to ensure even cooking).
  5. If you plan to serve it later, keep the gravy separate, microwave it and pour over rolls just before serving.


Thanks to Motherhood for sharing this recipe.
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Chicken in Sweet Potato & Lotus Root Soup
Serves 2
Ingredients:

  • 1 spring chicken
  • 2 sweet potatoes
  • 5 cm lotus root (skinned and sliced)
  • 5 - 6 red dates (soaked)
  • 1 large crushed onion
  • 1 knob crushed ginger
  • 6 - 8 black peppercorns
  • 1 - 2 tablespoons oyster/mushroom sauce
  • Dash of sesame oil
  • Salt and pepper to taste

 

Directions:

  1. Marinate chicken with a little salt, some light soya sauce and sesame oil.
  2. Place crushed onion and ginger in cavity of chicken. Place chicken in a deep pot. Add enough water to cover.
  3. Season with oyster/mushroom sauce and peppercorns. Then turn up heat and add slices of lotus root, sweet potatoes and red dates.
  4. Cover pot and boil on low heat until chicken is tender. Add salt to taste and serve hot.


Thanks to Motherhood for sharing this recipe.
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Steamed Herbal Chicken
Serves 2
Ingredients:

  • 500g chicken
  • 1/2 tablespoon sugar
  • 1 tablespoon soya sauce
  • 1/8 tsp pepper
  • 1/2 tsp salt
  • 1 tsp sesame oil
  • 2 slices old ginger
  • 20g Tom Sum
  • 20g Wai San
  • 10g Tong Kwaii
  • 25g Kei Chi
  • 2 pieces Pak Kay
  • 5 red dates


Directions:

  1. Clean chicken and marinate with seasoning. 
Heat wok with sesame oil, and fry ginger slices until golden brown.
  2. Add in all Chinese herbs and 2 tablespoons of hot water. Stir for 3 minutes and dish out.
  3. Place an aluminum foil in a deep dish. Place chicken in the centre and add the herb mixture.
  4. Bring both ends of the foil together and twist to seal. 
Steam chicken in foil for 1½ hours and serve hot.


Thanks to Moms in Mind for sharing this recipe.
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Sesame Oil Chicken (Ma You Ji)
Serves 2
Ingredients:

  • 1/2 whole chicken (chopped, deboned and skinned)
  • 3 slices ginger (chopped)
  • 2 tablespoons sesame seed oil
  • 1 tablespoons grape seed oil
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon black vinegar


Directions:

  1. Mix the oils, heat in a wok or pan. Fry ginger until fragrant.
  2. Add in chicken and stir-fry for about 5 minutes. 
Add soy sauce and sugar.
  3. Cover pan and cook for another 5 minutes. 
Add vinegar and stir-fry for another minute.
  4. Serve hot with warm rice.


Thanks to Moms in Mind for sharing this recipe.
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Mushroom with Rice Wine and Black Fungus
Serves 2
Ingredients:

  • 10g shredded black Chinese fungus (soaked)
  • 30g cardoncello mushroom/king oyster mushroom (sliced)
  • 20g ginger (peeled and finely shredded)
  • 1 tablespoon sesame oil
  • 20ml cooking rice wine or glutinous rice wine
  • 100ml water
  • Salt to taste


Directions:

  1. Heat sesame oil in a wok over medium heat. Add ginger and fry till fragrant.
  2. Add black fungus and mushrooms. Stir-fry. Add water, bring to a boil and simmer for 15-20 minutes.
  3. Season to taste with wine and salt. Transfer to a serving dish and serve hot.


Thanks to Moms in Mind for sharing this recipe.
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Black Beans Herbal Soup
Serves 2
Ingredients:

  • 600g black chicken
  • 50g black beans
  • 15g Wai San (Chinese yam) 
(pan fried)
  • 15g Kei Chee (Chinese wolfberry)
  • 15g Tong Sum (Dang shen)
  • 15g Pak Kay (Astragalus root)
  • 10g dried longan flesh
  • 6 red dates (pitted)
  • 600 ml hot water


Directions:

  1. Rinse all the herbs, longans and dates, and drain well. 
Cut and clean chicken thoroughly.
  2. Put all the ingredients into a double-boiler pot. 
Add hot water. 
Cover and boil for 2 1/2 to 3 hours.
  3. Add salt, if preferred, and serve.


Thanks to Moms in Mind for sharing this recipe.
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Lotus Root with Red Bean Soup
Serves 2
Ingredients:

  • 1/2 lotus root
  • 100g red beans (or azuki beans)
  • 2 honey dates
  • 1 litre chicken stock
  • Salt and pepper to taste


Directions:

  1. Wash and soak the red beans overnight. Drain before use.
  2. Clean lotus root and rinse well, slice and set aside (soak in water with a splash of vinegar to keep it from browning).
  3. Bring chicken stock to a boil; add the red beans and cook at high heat for 15 minutes.
  4. Lower the heat and simmer for 1 hour. 
Add lotus root and honey dates.
  5. Continue to simmer for 2 hours. 
Add salt and pepper to taste before serving.


Thanks to Moms in Mind for sharing this recipe.
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Fish Tail and Papaya Soup
Serves 2
Ingredients:

  • 1 kg fish meat
  • 100g raw peanuts
  • 1 half-ripe papaya (cut into wedges)
  • 1 piece tangerine peel
  • 2 slices old ginger
  • 1/2teaspoon salt
  • 1 teaspoon sugar
  • 1.5 litres boiling water


Directions:

  1. Soak peanuts in water overnight. Drain before use.
  2. Skin and halve papaya. Remove seeds, rinse and cut into wedges.
  3. Heat oil and fry ginger slices. Then fry fish tail until brown.
  4. Put all ingredients in a slow cooker and simmer for about 2 1/2 hours. Add seasoning if preferred.


Thanks to Moms in Mind for sharing this recipe.
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Chicken in Wine (Kai Chao)

Serves 2
Ingredients:

  • 200g chicken wing drumettes
  • 10g Mok Yee (wood fungus) (soaked and shredded)
  • 50g raw peanuts (soaked overnight and drained)
  • 1 cup Chinese rice wine / DOM
  • 2 cups hot water
  • 1 tsp sesame seed oil
  • 1 clove garlic (minced)
  • 4 slices old ginger (shredded) 
 

   
Directions:

  1. Marinate chicken with sugar, soy, and oil for 5 minutes.
  2. Heat sesame seed oil. Fry ginger and garlic until fragrant.
  3. Add wood fungus, peanuts, and chicken. Stir-fry well for a minute or 2.
  4. Pour in Chinese wine and 2 cups of hot water. Bring to a boil and cook for a minute. Serve.


Thanks to Moms in Mind for sharing this recipe.
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