Post natal confinement should be an enjoyable time not a drag

I am sure most of you already knew that our friend Wendy of Table for two or more has a new addition to her family. Hi Wendy, I made this card specially for you. Hope you like it.

For those of you who just got this good news, do hop over to her blog and congratulate her. She is now on confinement and I am sure she is enjoying her time with her new baby boy. This reminds me of my own confinement back in 1988. Here is a very old photo of "the happy me" feeding my baby. Nick was only 2 weeks old. He was the flawless baby to me. Don't we mothers always see our babies that way?

Did anyone of you had problem following the confinement practice like, avoiding bath, not washing hair, covered with thick clothings and stay indoor for the whole confinement period of thirty days? I did not because I told my mum I won't do that and knowing that her daughter is stubborn, she did not insist so as to keep the peace. I think we should not follow primitive practice blindly. As long as we know we are doing the right thing, we should be fine. Furthermore, confinement period should be an enjoyable time for the mother and the new born, not a drag. One thing I did not mind following was the diet because my mum is the best confinement lady. She had a wide variety of confinement healthy soups and dishes up her sleeve. I had different dishes and soups everyday and almost every one of them was delicious. One of my favorites was braised pork trotters in vinegar with lots of ginger. I LOVE it so much that I requested for it every week during my confinement! Here is her recipe, try it and I am very sure you will love it as much as I do.

Braised pork trotters in vinegar 

Ingredient:

1.5 kg pork trotters

1 ½ bottle of 625ml sweetened vinegar

½ bottle 625ml  black vinegar

250gm rock sugar

220gm old or young ginger

3 tbs sesame oil

Method:

Put pork hocks in a large pan. Peel ginger and cut it into 2 cm pieces. Pour Sweetened vinegar ad black vinegar and rock sugar into the pot. Par boil the pork hocks and then rinse with cold water.  Drop ginger in sesame oil and fry till fragrant and slightly brown. Add pork hock and stir fry till pork hocks looks opague. Heat up the vinegar to boil.  Add the pork hocks and ginger into the pot of vinegar and simmer in low heat for 1 ½ to 2 hours till pork hocks are tender. Taste and see if more rock sugar need to be added. This is rather subjective because some people prefer more sour but other prefer it more sweet.  Adjust the taste to your liking.

This dish taste even better the next day.

Tweet

Pin It