MENU 2 CONFINEMENT

 

Breakfast

Oatmeal, bread, biscuits, milo/Horlicks and any other suitable food such as puttu, idly, capati.

Lunch

Congee/porridge

Ingredients (serves 2)

° 100g rice, washed and drained

° 1.2 litres water-wine blend (2tablespoon)

° 1 slice ginger

° 1 tablespoon wolfberries (boxthorn berries), soaked

° 150g spinach, finely chopped

° salt and pepper, to taste

 

1. Put the rice, ginger, wolfberries and water wine in a claypot or pot. Let it stands for 1 hour or more, if desired.

2. Bring the congee to a boil for 15 minutes. Turn off the heat, cover with a lid and leave it to stands for 30 minutes or more.

3. Re-boil the congee for few minutes prior to serving. Add in the spinach. To thicken the congee, mix 1-2 tablespoons of glutinous rice flour with 4 tablespoons of water and stir into the congee, if desired. Season with salt and pepper.

-         Seaweed soup

-         Fruit- apple, prunes/plum, banana

Dinner

-         Rice

-         Carrot,pine nut and walnut soup- 3 spice powder, water-wine and salt, 10 walnut and some carrots-boil it)

-         Enoki, green pea bean, and tempeh fry with garlic, 3 spice and salt.

-         Fruit- apple, prunes/plum, banana

-         Yogurt

Snack

 Red dates tea, soups, kekacang, fruits.

 

1)      Spice mix x3

Dry ginger, long pepper (piper longum) and turmeric. (take all 3 ingredients in same portion) – dry blend. Add it to all the cooked vegetables and curry. You can find the long peppers in traditional indian stores.