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Your post-natal meal choices don’t have to be ‘confined’

Choose your post-natal diet wisely. The right foods can ensure a speedy recovery, keep you from falling ill easily and even promote a good milk supply. Trust me, you want your body to bounce back to full health quickly – babies can be pretty demanding! Luckily, confinement meals can be tasty as well as nutritious. Here are a couple of recipes from Nourishment From Within: A Confinement Cookbook by Thomson Medical to get you back on track. You can even get confinement meals delivered to your doorstep. Eat up!

Steamed ChickenSteamed Chicken with Black Fungus and Cordyceps Flower 1

with Black Fungus and Cordyceps Flower


250g sakura chicken

30g black fungus

6g cordyceps flower

2 thin slices ginger

5 red dates

1 tbsp light soya sauceGinger with leavesiStock_000024108066_Large

1 tbsp sesame oil

2 tbsp water

1 tbsp rice wine

1 tbsp corn flour

¼ tsp brown sugar

1 stalk fresh spring onion


  1. Remove chicken skin, then wash the chicken.
  2. Mix light soya sauce, sesame oil, water, rice wine, corn flour and brown sugar to make the marinade. Marinate the chicken for one hour in a bowl or cooking pot.
  3. Leave the black fungus to soak until it has softened. Wash and shred into small pieces.
  4. Halve the red dates and leave them in hot water for about 10 minutes.
  5. Add the fungus and red dates to the chicken and mix well.
  6. Steam the chicken until it is tender. This should take about 20 minutes.
  7. Garnish with spring onion. Serve hot.

Black fungus helps the body to expel blood clots, prevent constipation, relieve ‘dryness’ and replace lost iron after delivery. Cordyceps flower strengthens the liver, kidney and lungs.

Shen Yu Broth with Spinach and WolfberriesSheng Yu Broth

with Spinach and Wolfberries


12 – 15 pieces sheng yu (Haruan fish) fillet, sliced

80g Chinese spinach

1 tomato

2 thin slices ginger

10 – 12 wolfberriesiStock_000013794187_Large

600ml fish stock*

2tsp light soya sauceblack pepper

A dash of hua diao wine

A dash of pepper

A pinch of salt

*For fish stock:

500g fish bones

5 thin slices ginger

1 small clove garlic, chopped fine

1 stalk fresh spring onion

1 stalk fresh coriander leaf

3 tbsp cooking oil

2l water

A dash of pepper

Salt to taste


  1. To prepare the fish stock: Heat cooking oil in a frying pan. Stir fry the ginger (five slices) and garlic. When they begin to sizzle, add the fish bones, spring onion and coriander leaf. Stir in water, salt and pepper and simmer for 30 – 40 minutes with the pan covered. Strain stock and put aside.
  2. Marinate sheng yu fillet in light soya sauce and pepper for 30 minutes.
  3. Bring the fish stock to a boil.
  4. Add in sheng yu fillet, Chinese spinach, tomato, ginger, wolfberries and hua diao Salt to taste.
  5. Cook for another five minutes. Serve hot.

This broth is especially good for patients who are weak or have undergone surgery, as it aids in wound healing and post-natal recovery.

Recipes adapted from Nourishment From Within: A Confinement Cookbook by Thomson Medical.

Posted by ezyhealth on Feb 3 2015. Filed under Healthy Recipes. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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