Recovery on a Plate

Confinement food has come a long way from the stereotype of repetitive meals and limited choices.

According to postnatal care practitioner Naila Syarfina Abdul Aziz, modern confinement meals should focus on balanced nutrition, variety and recovery while still incorporating ingredients traditionally associated with postpartum care.

Here, she shares three recipes that combine familiar flavours with nutrients important for healing, energy and overall wellbeing during the confinement period.

Black Pepper Beef

Ingredients

• 300–400g beef, thinly sliced
• 1–2 tbsp coarsely crushed black pepper
• 3 cloves garlic, minced or crushed
• 1 onion, sliced
• 1 inch fresh ginger, thinly sliced
• 1–2 tbsp olive oil or sesame oil
• ½ tsp salt, or to taste
• ½ cup water
• A splash of light soy sauce (optional)

Method

1. Heat the oil in a wok or frying pan over medium heat.
2. Sauté the garlic, ginger and onion until fragrant.
3. Add the beef and stir-fry until it changes colour.
4. Stir in the crushed black pepper and mix well.
5. Pour in the water to keep the beef tender and moist.
6. Season with salt and light soy sauce, if using.
7. Simmer until the beef is tender and the sauce has slightly thickened.
8. Serve warm.

Spinach Soup

Ingredients

• 1 bunch spinach, roughly chopped
• 2 cloves garlic, crushed
• 1 inch fresh ginger, sliced
• A handful of anchovies (ikan bilis)
• 1 litre water
• ½ tsp salt, or to taste
• White pepper or black pepper

Method

1. Heat a small amount of oil in a pot.
2. Sauté the garlic, anchovies and ginger until fragrant.
3. Pour in the water and bring to the boil.
4. Add the spinach and cook briefly, just until wilted, to retain its texture and nutrients.
5. Season with salt and pepper to taste.
6. Remove from the heat and serve hot.

Beef Congee

Ingredients

• 1 cup rice, rinsed
• 150g beef, thinly sliced or minced
• 2 inches fresh ginger, sliced
• 3 cloves garlic, thinly sliced
• 1 tsp sesame oil
• 5–6 cups water
• Salt, to taste
• Light soy sauce
• Spring onions, finely sliced, for garnish
• Fried shallots, for garnish

Method

1. Heat the sesame oil in a pot over medium heat.
2. Sauté the ginger and garlic until fragrant and lightly golden.
3. Add the beef and stir for a few minutes until it changes colour.
4. Add the rice and water, then bring to the boil.
5. Reduce the heat and simmer gently until the rice softens and breaks down into a smooth porridge consistency.
6. Stir occasionally and add more water if the congee becomes too thick.
7. Season with salt to taste and a splash of light soy sauce.
8. Remove from the heat and serve hot.
9. Garnish with sliced spring onions and fried shallots before serving.