The Paleo Recipe Book
The Paleo Recipe Book
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Steamed Fish with Minced Radish Sauce

Recipe Ingredients:

1 tbsp oil

4 tbsp Spicy Preserved Radish Sauce (see below for the sauce preparation)

100g minced meat

1 piece fish fillet (about 700g)

 

Seasoning:

1 tbsp soya sauce

1 tbsp Shaoxing wine

1 stalk spring onion (chopped)

 

Method:

Heat up oil, stir-fry Spicy preserved radish sauce until aromatic. Add in minced meat and stir-fry until dry. Dish up.

Spread minced meat mixture on the fish and pour seasoning on top. Steam at high heat for 15 minutes or until cooked.

Remove and sprinkle with spring onion. Serve hot.

 

How to make Spicy Preserved Radish Sauce

Ingredients:

5 tbsp oil

50g chopped garlic

300g preserved radish (soaked and chopped)

10 chilli padi (chopped)

Seasoning: 

½ tsp salt

½ tbsp sugar

½ tsp pepper

 

Method:

Heat up oil and saute chopped garlic until aromatic. Add in preserved radish and stir-fry until fragrant.

Add in chilli, seasoning and stir well. Dish up.

Squids Salad ala Thai

Recipe Ingredients:

2 fresh squids (about 500g) scored with criss-cross pattern and cut into pieces

1 green mango (peeled and shredded)

1 red chilli (seeded and shredded)

1 onion (peeled and shredded)

 

Seasoning:

3 tbsp Thai hot and sour sauce (see below for the sauce preparation)

 

Method:

Blanch squids in boiling water until just cooked. Dish and drain.

Mix shredded ingredients and arrange onto a serving platter. Put blanched squids on top.

Lastly pour Thai hot and sour sauce over and serve.

 

How to prepare Thai hot and sour sauce

Ingredients:

3 pips garlic ( peeled and chopped)

5 shallots (peeled and shredded)

5 chilli padi (chopped)

2 tbsp fish sauce

5 tbsp plum sauce

3 tbsp chilli sauce

1 tbsp sugar

3 tbsp lime juice

 

Method:

Combine all ingredients and mix well.

 

Fried Spare Ribs with BBQ Sauce

Recipe Ingredients:

800g spare ribs (cut into small pieces)

1 cup oil for deep-frying

 

Marinade:

½ tsp salt

1 tbsp light soya sauce

Dash of pepper

2 tbsp cornstarch

 

Seasoning:

5 tbsp Special BBQ sauce (see below for the sauce preparation)

 

Method:

Mix spare ribs with marinade and season for 30 minutes.

Heat up oil for deep-frying, deep fry spare ribs until golden brown and well cooked. Dish and drain.

Leave 1 tbsp oil in wok, add in BBQ Sauce, spare ribs and stir fry until well mixed. Dish up and serve.

 

How to make Special BBQ Sauce:

Ingredients:

3 tbsp oil

1 tbsp chopped garlic

1 onion (peeled and chopped)

5 tbsp chilli sauce

5 tbsp tomato sauce

3 tbsp light soya sauce

½ tsp five spice powder

1 tbsp sugar

1 tsp ground black pepper

1 tsp salt

300ml water

 

Method:

Heat up oil, saute chopped garlic and onion until aromatic. Add in the remaining ingredients and bring to boil. Lower the heat and continue to cook for another 10 minutes. Dish up.

 

Fried Spicy Tomato Prawns

Recipe Ingredients:

2 tbsp oil
600g medium-sized shelled prawns
1 onion (peeled and cut into wedges)
½  green capsicum (cut into cubes)
½ red capsicum (cut into cubes)

Seasoning:
5 tbsps Spicy tomato sauce (see below for the sauce preparation)
1 tbsp light soya sauce

Method:

Heat up oil, put in shelled prawns and stir-fry for a while until half done. Dish and drain.
Add onion and stir-fry until fragrant. Add capsicums and stir well.
Add prawns, seasoning and stir-fry at high heat until cooked. Dish up and serve.

How to make Spicy tomato sauce:

3 tbsp oil
2 onions (peeled and chopped)
3 tomatoes (diced)
2 red chillies (seeded and chopped)
150ml tomato sauce

Seasoning:
½ tbsp sugar
1 tsp salt
150 ml water

Method:

Heat up oil, saute onion until aromatic. Add in tomatoes and stir-fry until fragrant.
Add in the remaining ingredients, seasoning and bring to boil over high heat. Lower the heat and continue to coo for another 5 minutes. Dish up.

Water Spinach with Bean Paste Recipes

Recipe Ingredients:

300g water spinach
30g dried shrimps (soak in the water till soften)
1 red chilli (cut into rings)
5 bird’s eye chillies (diced)
1 tsp chopped garlic
1 tbsp salted bean paste

Seasoning:
½ tbsp oyster sauce
½ tbsp light soy sauce
1 tsp sugar
1 tbsp Shaoxing wine

Method:

Rinse the water spinach, cut into sectionals, drain well, ready to cook.

Heat up 2 tbsps oil to sauté chopped garlic, dried shrimps and salted bean paste until fragrant. Add in water spinach, chillies and seasoning, stir-fry briskly over high heat until well combined. Dish up, serve hot.