In Korea, Mothers take Myeokguuk or seaweed soup up to 3 times a day after she gives birth. Not just that seaweed helps to promote lactation, they also support hormones and calm the nervous system. On an energetic level, seaweed reminds us that everything is tidal and constantly changing. It invites us too surrender to the waves and let feelings wash over us. Use any kind of seaweed you like and sip the soup straight up. Add with beef, rice and egg to make it a more substantial bowl.
This version of congee requires no translation: It’s oat porridge with a twist. Everyone in the family can enjoy. Oats deliver excellent nutrition and energy and fortify mom’s lactation/ Chia adds an extra protein kiick. To make it extra easy to digest and to cut a few minutes off the cooking time, soak the oats in water for a few hours.
Reduce the heat to medium and let cook. Cover 3/4 of the top of the pot for 10 mins
Reduce heat and simmer for another 15 mins; add more water if needed
Add the chia seeds and condensed milk, stirring occasionally so the seeds separate and incorporate into the mixture. Once the grains are soft and creamy, and most of the liquid are absorbed, remove from heat
When ready to eat, serve warm with milk.
Add Singapore Lactation Bakes's Lactation granola and fresh fruits to add the extra crunch and flavours.
Steam cod fillet with D.O.M recipe
1. Place fillet on a plate.
2. Place red dates, wolfberries, and 1/2 of the ginger on top of fillet.
3. Pour ALL sesame oil, light soya sauce and D.O.M onto the fillet.
4. Steam for 15 minutes or until cooked.
5. In another pan or wok, heat enough oil to deep-fry the remaining ginger until fragrant and crispy.
6. Once fillet is cooked, add the deep fried ginger on the fillet.
7. Garnish with coriander and serve hot.
1. First, mash 1/2 banana in a large bowl. Then add the rest of the wet ingredients and mix until smooth.
2. Add in dry ingredients and mix again.
3. Place in the refrigerator, covered, for at least 2 hours or overnight. Serve cold.
Recipe Notes
Feel free to double this recipe.
**It should stay good refrigerated for up to 3-4 days.
**Depending on how thick you like your overnight oats, you may add a splash of almond milk before serving.
Rinse the salmon and pat dry with paper towels. Add the ginger and garlic to the salmon and gently rub them on the salmon. Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients.
Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.
Pre-heat the oven to 190D. Line the salmon on a cookie sheet line with greased aluminum foil and bake for 15 minutes in the middle of the oven, or until the surface turn brown or slightly charred. Serve warm with rice.
With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
Cook for 14-16 minutes. sprinkle salt and pepper to taste. Serve warm.
Recipe Notes
TIPS FOR BAKED EGGS IN AVOCADO
Make sure your avocados are room temperature and not refrigerated.
Scoop out about 1-1.5 tablespoons of avocado to create enough room for your egg. But scoop wide versus deep. If you scoop deep, it will take longer for the egg to cook.
Use large eggs. Extra large or jumbo will be too big for the avocado.
Keep the avocados upright and level by using a small baking dish, ramekins, or even a muffin tray.
There are two ways to insert the egg. You can either gently crack the egg and let any whites overflow into your baking dish (it’ll happen). Or, you can crack the egg into a small bowl, then use a spoon to transfer the yolk into the avocado first and add just enough egg white to fit the cavity. Either way works.
Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.
Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese(optional), spring onion, baby spinach and diced pepper.
Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.
Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.
Peel, remove seeds and cut papaya into small chunks
Wash fish and cut into pieces. Drain off excess water and rub on salt. Set aside.
Wash ginger. Do not peel the ginger. Cut into slices.
In a pan, heat sesame oil on medium fire. Fry half of the ginger slices till fragrant. Fry both sides of the fish head or fillet till golden brown. Put aside.
Use a claypot to heat sesame oil again on medium fire. Fry remaining ginger slices till fragrant. Add water and bring to a boil.
Add red dates and wolfberries, followed by papaya. Bring to a boil again for about 5 minutes.
Add fish and simmer on low heat for about 30 minutes. Avoid stirring to prevent the fish from breaking apart.
Taste to adjust seasoning. If needed, add salt, ginger powder and sesame oil. Serve hot.
