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Ayam Masak Jintan

17 September 2015

2 minute read

Ayam Masak Jintan

A confinement diet is when traditional dishes are served to postnatal mothers for at least 30 to 40 days from the time she gives birth (depending on respective ethnic customs). A confinement diet aims to help the mother regain strength after delivery and to speed up her recovery process.

We interview Chef Faziludin Ibrahim bin Zainadin from Columbia Asia Hospital – Puchong for more information on confinement diets in the hospital. Chef Ibrahim joined Columbia Asia Hospital-Puchong in September 2009. He has 10 years’ experience in dietary services. He has worked in various hotels and restaurants before venturing into the healthcare industry.

Q: Is there any confinement food for mothers after childbirth at Columbia Asia hospital?
A:
 Yes, there is a confinement menu at Columbia Asia Hospital-Puchong. In this menu, ingredients include ginger and cumin that are traditionally believed to be good for the mother’s post-natal wellbeing.

Q: What will be the dish that you can recommend for lactating mothers?
A: 
I would like to recommend chicken with fennel seeds (ayam masak jintan). This dish is suitable for all mothers, regardless of their ethnic customs.

Q: Can you suggest how to lessen the fat content in traditional confinement dishes?
A:
 First, use ayam kampong (free-range chicken) and remove all the skin. Use only the lean chicken parts like the breast. This will reduce the total fat content in the dish. Cooking utensils also matter. Use a non-stick pan which require very little cooking oil, yet is able to retain the moisture in the chicken meat.

Q: Snakehead fish (ikan haruan) is a type of fish with a strong fishy smell. How can we reduce this smell?
A:
 We can wash the fish in clean water with added salt, dried tamarind pieces (assam keping) and banana leaf. After that, soak the fish in plain yogurt for 20 minutes. Lastly, wash away all the yogurt from the fish.

This recipe has been featured in Harian Metro.

Recipe

Chicken with Fennel Seeds (Ayam Masak Jintan Manis)

Serves 10

Ingredients

  • 200g chicken
  • 200ml *fish stock
  • 1 tablespoon cumin powder
  • 1 tablespoon anise seed powder
  • 1 small shallot, chopped
  • 1 tablespoon ginger, chopped
  • ½ tablespoon turmeric
  • 1 piece dried tamarind piece (asam gelugor/keping)
  • 2 tablespoons black pepper
  • 2 tablespoons vegetable cooking oil
  • Salt

Preparation for Fish Stock:
Clean and then boil a whole fish (e.g. snakehead fish/ikan haruan) in 500ml water with ginger. Boil until the water decreases to 200ml.

Method
  1. Heat the oil in a sauce pan. Sauté the shallots and ginger. Add the cumin powder, anise seed powder and black pepper until ingredients become turn brownish.
  2. Add in chicken and turmeric. Mix well with all ingredients.
  3. Add in the fish stock and boil the chicken until well-cooked.
  4. Season with salt and add in the dried tamarind piece.
  5. It is ready to be served!

Nutrient Content (per serving):

Calorie (kcal) – 599
Protein (g) – 50
Fat (g) – 36
Carbohydrates (g) – 22
Sodium (mg) – 263

Dietitian’s Note:
  • Fennel seeds are rich in vitamin C. Studies shown that it may increase milk supply. However, if the baby is allergic to plants in Apiaceae family e.g. carrots, the mothers should avoid consuming fennel excessively because of the possibility of a cross-allergenicity.
  • A balanced diet with adequate nutrition is important especially for lactating mothers. Every woman’s body and their labouring process is different. Therefore, mothers are not encouraged to consume herbs and traditional supplements excessively. If the mother decides to omit certain foods due to a food taboo, it is recommended for her to replace that with other foods in the same nutrient category.

Recipe prepared by:
Chef Faziludin Ibrahim bin Zainadin
Kitchen Coordinator
Columbia Asia Hospital – Puchong

Nutrients content reviewed by:
Kong Woan Fei
Dietitian
Columbia Asia

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17 September 2015

2 minute read

Ayam Masak Jintan

Dr. Muhammad Fikri Bin Fahruddine

General Practice

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