Recipes for Paleo and low carb diet.

1 Slab Pork Belly (1kg)
2 teaspoon five spice powder.
2 teaspoon sea salt (crushed)
2 teaspoon black or white pepper. (which ever your preference)
3 tablespoons rice vinegar.

1. Mix Five spice, salt, pepper together into a dish.
2. Blench pork belly skin with hot water.
3. Using a very sharp knife, cut vertical lines, 2-3cm apart on pork skin, but not into meat.
4. Using kitchen towel, pat dry pork belly.
5. Rub mix (1.) into MEAT side of pork belly, not on SKIN side.
6. Brush on rice vinegar on skin side of pork belly, then brush on salt.
7. Leave in fridge, chiller, open for skin to dry in fridge. Leave overnight.
8. Remove from fridge, pat down skin side of pork belly to ensure it is dry.
9. Pre-heat oven to 200C for 15mins.
10. Add pork belly in, skin facing up.
11. Turn up oven to 245C for 40mins.
12. Up temperature to 250C for 20mins.
13. Skin will brown and is crispy.
14. Remove and let meat rest for 10mins before slicing.
15. Slice from the meat side to avoid breaking the skin off.
16. Serve with sambal balachan.

Picture of my Roast Pork, just done today.

What to do after fringe the oil from the pork lard? See below...

Sambal Balachan pork lard.
Small onions,
Dried chili (soak water)
Ginger,
Yellow Ginger (if you want)
Balachan (roast over fire first)
Blend all above, and fry with pork oil till fragrant (oil separates from the rampa, means it's ready)
Throw in pork lard, turn off fire, and mix well, coating pork lard with the sambal Balachan.

Serve when cooled, or you can choose to mix it with eggs, and fried in pan.

Other way is to add course pepper and salt onto the fried pork lard, and serve.

Wow... I can already imagine how good this is going to be...

chickenbackside wrote:Wow... I can already imagine how good this is going to be...

By the way, if you can get your hands on a vacuum sealer with double edged sealed bags, (meant for vacuum sealers, I got mine from China, only S$50 bucks, and each bag is 0.07 cents.) pack the excess fried pork lard in the bag and vacuum seal it. Holds the freshness and crunch
far longer, then leaving it out in the open where humidity attacks it and it becomes soggy after a few hours.

See below, exact same model I'm using, have two, one for standby.

Han Pau Pau. Post here your makan.
Your question, I will brush a thin layer of rice vinegar on the skin,
sprinkle FLAKE sea salt and then using the brush, spread it out evenly.
Leaving overnight, if can wait, add a second coat of vinegar and more sea salt,
for the skin to really dry out, then roast. The sea salt you can brush off after you finish roasting,
do not throw away, can crush and sprinkle on your bacon and eggs in the morning, with some rough pepper corns.
Oil from roasting? Fry eggs.

where to buy pork lard? any bros can advise?

Almost everywhere can find lah - Shop & Save even have diced ones for you if you don't want to cut them into cubes yourself

is it? i frequent cold storage and NTUC. just cannot find.

NVm, i go and ask the auntie next time i am there!

dowz wrote:is it? i frequent cold storage and NTUC. just cannot find.

NVm, i go and ask the auntie next time i am there!

Dowz, I think your eye buka stamp lah, suma suma NTUC all also
Got Pork lard, even the flying Babi brand every time also got,
All white in color, cubes nice nice, how can miss?? Unless your eyes
Bio the Charbor backside now ah, that one macham not pork lard,
That one English call....Cellulite.

Ah, now you know why you cannot find pork lard, but I must admit lah,
If you see cellulite, move down sikit will be pig throttle, tee kah.

dowz wrote:is it? i frequent cold storage and NTUC. just cannot find.

NVm, i go and ask the auntie next time i am there!

Maybe you are shopping in the atas section

Else can always visit a wet market and get the butcher to dice up some pork fat for you...hahah

xtrocious wrote:

dowz wrote:is it? i frequent cold storage and NTUC. just cannot find.

NVm, i go and ask the auntie next time i am there!

Maybe you are shopping in the atas section

Else can always visit a wet market and get the butcher to dice up some pork fat for you...hahah

I also say. How can pork fat tadah one.

Admin wrote:

xtrocious wrote:

dowz wrote:is it? i frequent cold storage and NTUC. just cannot find.

NVm, i go and ask the auntie next time i am there!

Maybe you are shopping in the atas section

Else can always visit a wet market and get the butcher to dice up some pork fat for you...hahah

I also say. How can pork fat tadah one.

bio char bor is yes la! waahahha

dowz wrote:

bio char bor is yes la! waahahha

Yeah, bak chew macham tah cellulite lah!!!

Go cold storage again, and still cannot find.

Which section is it usually in? got peekture a not?

dowz wrote:Go cold storage again, and still cannot find.

Which section is it usually in? got peekture a not?

WTF man.

have to go early in the morning just after they put out on a tray. You be surprised its a hot item...

Not really that hot lah, not everyone so siao pork lard like us hor.

hamburger wrote:have to go early in the morning just after they put out on a tray. You be surprised its a hot item...

Nonya Fried Chicken.

1 whole chicken, chopped into bite size bits.
2 Tablespoons Meat Curry Powder
2 Tablespoons Tumeric Powder
1 Tablespoon Cumin Powder.
1 can Ayam Brand coconut cream.

Palm Oil for frying

Mix all together (spice powder and cream) then add into chicken bits.
Marinate overnight. Heat up oil (enough to cover for deep frying)
put few pieces at a time. Deep fry for approximately 10-15mins.
If you want it crispier, re-fry the pieces again for 10 mins. Serve hot
and with a dipping sauce, normally chilli or sambal, which I will not
go into detail on how to make. Mustard is also good if you have it.

Ingredients:

1 or 2 pig's trotter trimmed, washed
enough water to cover meat
1 tablespoon black peppercorns, cracked
2 pieces bay leaf (laurel leaf)
2 tablespoons salt
Oil for frying. Ours will be Palm Oil.

Cooking directions:

Put Pig trotter with bay leaves, salt, pepper and fill with water to cover, bring to a boil till tender. Remove and let it dry.
Heat oil in deep fryer or pot, fry till golden brown. Serve hot. Wah!!!!

Hey people, Curry chicken is also on our list of CAN EAT, coconut milk added in and There you have a complete meal, minus the potatoes and carrots.

Wah lau eh... Going to faint liao...

chickenbackside wrote:Wah lau eh... Going to faint liao...

I though you saw all this liow.

Here's what I got today.

Admin wrote:

Ingredients:

1 or 2 pig's trotter trimmed, washed
enough water to cover meat
1 tablespoon black peppercorns, cracked
2 pieces bay leaf (laurel leaf)
2 tablespoons salt
Oil for frying. Ours will be Palm Oil.

Cooking directions:

Put Pig trotter with bay leaves, salt, pepper and fill with water to cover, bring to a boil till tender. Remove and let it dry.
Heat oil in deep fryer or pot, fry till golden brown. Serve hot. Wah!!!!

My next "big" project...hahah

Just a stupid question - instead of frying it, can we also grill it in our broiler?

Over the CNY weekend, my CO made "paleo" oxtail stew...

A kg of oxtail, 1/2 a pumpkin, some carrots, onions, small bottle of red wine (courtesy of Qantas), 1/2 a block of butter and water...enough to last us over 2 days

On the 3rd day, I added 1/2 a kg of beef chunks to the leftover gravy and stew somemore...sedap

xtrocious wrote:

My next "big" project...hahah

Just a stupid question - instead of frying it, can we also grill it in our broiler?

Not stupid lah. Broiler cannot X, you die, die have to deep fry. One thing I CAN tell you is....
fucking to DIE FOR man. I deep fried TWO and I felt it still wasn't enough!! Use Palm Oil.

Nonya Cold Cucumber Salad.

2-3 Japanese Cucumber (Sliced)
3-4 Fresh Chillies, (remove seeds)
3-4 Fresh Shallots (small onions, peeled and washed)
1 small slice salted fish. (Lightly grilled or put over fire for a minute or two, sort of lightly burnt, LIGHTLY!)
2 small Kaffir Lime.

Pound Chilies, onions and salted fish together, mix with cucumber and pour lime juice over. Keep in fridge for 1-2hrs and then serve.

All I can say is your wife and kids are damn lucky...

Ok, back to my can of sardines...

chickenbackside wrote:All I can say is your wife and kids are damn lucky...

Ok, back to my can of sardines...

Easy to make lah, just follow my steps.

Admin wrote:

xtrocious wrote:

My next "big" project...hahah

Just a stupid question - instead of frying it, can we also grill it in our broiler?

Not stupid lah. Broiler cannot X, you die, die have to deep fry. One thing I CAN tell you is....
fucking to DIE FOR man. I deep fried TWO and I felt it still wasn't enough!! Use Palm Oil.

Ok, will deep fry it then...hahah

Oh, I found this brand - Vesawit - at Giant...RBD palm olein

chickenbackside wrote:All I can say is your wife and kids are damn lucky...

Ok, back to my can of sardines...

I also say...hahah

Can share your can of sardines?

xtrocious wrote:

Admin wrote:

xtrocious wrote:

My next "big" project...hahah

Just a stupid question - instead of frying it, can we also grill it in our broiler?

Not stupid lah. Broiler cannot X, you die, die have to deep fry. One thing I CAN tell you is....
fucking to DIE FOR man. I deep fried TWO and I felt it still wasn't enough!! Use Palm Oil.

Ok, will deep fry it then...hahah

Oh, I found this brand - Vesawit - at Giant...RBD palm olein

Oi! You another kutu, Got PALM OIL lah, this Olein is like mixed leh, I remember reading somewhere it's mixed with Soya Bean Oil?
Think I even posted a picture leh, I got 5 bottles, like S$5.50 or something per bottle.
Nah, found it, here! https://paleolifestyle.forumotion.com/t36-where-can-i-buy-palm-oil

xtrocious wrote:

chickenbackside wrote:All I can say is your wife and kids are damn lucky...

Ok, back to my can of sardines...

I also say...hahah

Can share your can of sardines?

I give you a few cans lah...

chickenbackside wrote:

xtrocious wrote:

chickenbackside wrote:All I can say is your wife and kids are damn lucky...

Ok, back to my can of sardines...

I also say...hahah

Can share your can of sardines?

I give you a few cans lah...

Bro. Threadfin steak.

Thin slices ginger
Thin slices chili
pinch of sea salt
Threadfin steak
Pork oil or coconut oil
Water (little, do not cover fish)

Cover and microwave 3-4mins. Serve hot, I mash it up and eat like porridge. YUMMY!! Will post picture when I do it,
eat this every night.

Admin wrote:

xtrocious wrote:

Admin wrote:

xtrocious wrote:

My next "big" project...hahah

Just a stupid question - instead of frying it, can we also grill it in our broiler?

Not stupid lah. Broiler cannot X, you die, die have to deep fry. One thing I CAN tell you is....
fucking to DIE FOR man. I deep fried TWO and I felt it still wasn't enough!! Use Palm Oil.

Ok, will deep fry it then...hahah

Oh, I found this brand - Vesawit - at Giant...RBD palm olein

Oi! You another kutu, Got PALM OIL lah, this Olein is like mixed leh, I remember reading somewhere it's mixed with Soya Bean Oil?
Think I even posted a picture leh, I got 5 bottles, like S$5.50 or something per bottle.
Nah, found it, here! https://paleolifestyle.forumotion.com/t36-where-can-i-buy-palm-oil

No lah, olein just means the liquid portion of palm oil...

Stearin is the solid portion that they use to make into margarine and would you believe it - CBS (cocoa butter substitute)...

Okay, I don't know how does CBS taste like cos I didn't try the sample they made when I went up north to visit a palm oil refinery...hahah

From what I know (what they say), it's more to mimic the mouth feel while taste is made by adding cheap cocoa powder...hahah

[quote="xtrocious"]

No lah, olein just means the liquid portion of palm oil...

Stearin is the solid portion that they use to make into margarine and would you believe it - CBS (cocoa butter substitute)...

Okay, I don't know how does CBS taste like cos I didn't try the sample they made when I went up north to visit a palm oil refinery...hahah

From what I know (what they say), it's more to mimic the mouth feel while taste is made by adding cheap cocoa powder...hahah

X, Choon boh? Mine just spells palm oil and not olein, Giant has so many bottles of olein, and only one brand, this one I showed you, listed as palm oil, I could be wrong, X, but I feel much safer using what's properly written. Another brand it seems is CHIEF, but don't see it n sale in Giant. Been using this brand for a while, very good, I still drop weight and burn fat, if other oils like corn oil...maybe not as effective. End of the day, saves me a load of time getting pork oil. One hint, when cooking, add some coconut oil in, and you can minus off your oil capsules. I do just that....of course, mine all curry and chili dishes.

Add deep fried pork lard with eggs and chopped spring onions, mix with fork, and fry in pan.

Roasting Profile for Roast Pork using Broiler.

Bottom and all 4 sides (not skin) coat with 5 spice powder.
Top skin, brush on rice vinegar. (after you poke the skin.)
Leave in fridge (not freezer) overnight.
Roast on rack at 200 degrees for 20mins.
Add salt granules AFTER the 20mins.
Now turn up heat to 250 degrees, (salt on top of skin)
and roast for 30mins. Brush off salt from top of skin,
remove from rack, slice and serve.

Thanks bro - will try it out later...yummy

xtrocious wrote:Thanks bro - will try it out later...yummy

A note, spice powder pre-packed is still never as good as self made.
I will take cinnamon, star anise, cloves, black pepper corns, Fennel seeds,
Pan roast them for a while, (qty is agar agar one) then using a mortar and pestle,
Pound till fine (grinder is ok) then rub on meat. Trust me, bit more work, but it pays off big time,
Beats the bottled spice powder flat! All my guest, family all LOVE my roast pork, very fragrant and tasty.

Tried your roast pork recommended - sedap...hahah

No pictures - the smell was too tempting and even while I was tucking into it, the skin was still crackling

And what I also loved about making my own roast pork - the meat is still very juicy unlike those we buy outside...

Oh, I used very little five spice powder though - the fresh pork taste is good enough for me

xtrocious wrote:Tried your roast pork recommended - sedap...hahah

No pictures - the smell was too tempting and even while I was tucking into it, the skin was still crackling

And what I also loved about making my own roast pork - the meat is still very juicy unlike those we buy outside...

Oh, I used very little five spice powder though - the fresh pork taste is good enough for me

Spice powder no need a lot. Just rub a dub dub, and throw it in a tub, to marinate overnight. Make your own spice powder next....you will SWEAR! I cooked mutton rendang yesterday, 7hrs of stewing over charcoal fire, plus pounding 4kgs of rampa.....
I'm cooking Ayam/Baba Buah Keluak this weekend! WooHoo!!

We made a huge pot of oxtail stew over the weekend

Just polished off the oxtail yesterday and threw in a batch of beef chunks into remaining gravy (butter nut squash, onions, carrots and mushrooms) for dinner later...yummy

xtrocious wrote:We made a huge pot of oxtail stew over the weekend

Just polished off the oxtail yesterday and threw in a batch of beef chunks into remaining gravy (butter nut squash, onions, carrots and mushrooms) for dinner later...yummy

I'm doing roast pork later, after gym. Damn tired now, last night went off to Challenger round 11pm, came back past midnight.
Not enough sleep, and overtrained, bad combination, so dizzy a bit today, doing a light session before going home.

Yum yum i love these pork bellies

My norm method will be marinate them with pepper and basil herbs, leave it in the oven to cook and devour them after 90 mins. Good stuff, but these meats certainly ain't cheap though

Fresh, you want seafood, look, there's a few listed.
Guys, seafood wise, I normally will cook Assum Pedas, using batang, pomfret, stingray or sabam fish.
no veggie added of course in my case, spices as usual, you make your own rampa,
fry with palm oil, throw in a few bits of deep fried pork lard when about ready.
Simmer and serve. YUMMY! (I like to fry deep fry my pomfret first. WAH!!

I copy and paste, you guys can modify to suit your needs. Assam has some form of carbs, I'm not VERY strict on this,
when it comes to this dish and Ayam Buah Keluak.



Ingredients
Mackerel (about 8 inches size) - 8 pieces
Tamarind pulp - 100 grams
Lemon grass (chopped) -2 stalks
Red chilies (sliced to half) - 2 pieces
pepper mint leaves - 10 pieces
Water - 1 liter
Spicy paste
Red chilies - 2 pieces
small onions - 10 pieces
Prawn paste (belachan, toasted) - 2 teaspoons
Method
Squeeze tamarind pulp in 1 liter of water to extract the juice then keep the liquid only.
Add lemon grass, finely ground spicy paste, tamarind juice and bring to boil.
Turn to low heat and simmer for 5 minutes then add fish and red chilies and continue to cook for another 5 more minutes. Add salt and sugar to taste and you can add more chilies if you prefer to be more spicy.
Garnish dish with pepper mint leaves and serve.
Note: Mackerel can be substituted by other sea fish.

sorry boss... sugar??

Fresh wrote:sorry boss... sugar??

Got Sugar meh? Where, where?

Admin wrote:

Fresh wrote:sorry boss... sugar??

Got Sugar meh? Where, where?

eh heh boss play cheat... kekeke

Fresh wrote:

Admin wrote:

Fresh wrote:sorry boss... sugar??

Got Sugar meh? Where, where?

eh heh boss play cheat... kekeke

Where got???!!!

Admin wrote:Fresh, you want seafood, look, there's a few listed.
Guys, seafood wise, I normally will cook Assum Pedas, using batang, pomfret, stingray or sabam fish.
no veggie added of course in my case, spices as usual, you make your own rampa,
fry with palm oil, throw in a few bits of deep fried pork lard when about ready.
Simmer and serve. YUMMY! (I like to fry deep fry my pomfret first. WAH!!

I copy and paste, you guys can modify to suit your needs. Assam has some form of carbs, I'm not VERY strict on this,
when it comes to this dish and Ayam Buah Keluak.



Ingredients
Mackerel (about 8 inches size) - 8 pieces
Tamarind pulp - 100 grams
Lemon grass (chopped) -2 stalks
Red chilies (sliced to half) - 2 pieces
pepper mint leaves - 10 pieces
Water - 1 liter
Spicy paste
Red chilies - 2 pieces
small onions - 10 pieces
Prawn paste (belachan, toasted) - 2 teaspoons
Method
Squeeze tamarind pulp in 1 liter of water to extract the juice then keep the liquid only.
Add lemon grass, finely ground spicy paste, tamarind juice and bring to boil.
Turn to low heat and simmer for 5 minutes then add fish and red chilies and continue to cook for another 5 more minutes. Add salt and sugar to taste and you can add more chilies if you prefer to be more spicy.
Garnish dish with pepper mint leaves and serve.
Note: Mackerel can be substituted by other sea fish.

boss, can this recipe be used for Fish Head Curry (FHC)? this weekend my tribe requested Fish Head Curry after having my beef curry ... hehe

but I think they like the soupy yellow/orange FHC better than this drier red kind? seems to be the assam is the key and I can customize the recipe? found some interesting ones on the web...

Kari Kepala Ikan masin - Salted Fish Head Curry Recipe comes from Sabah, it is an interesting variation from the better known fish head curry or kari kepala ikan.

The use of yoghurt and low fat milk in this recipe makes it healthier than using coconut cream. You may use any kind of salted fish head in this recipe but the most commonly available is red snapper. As with all curry, after a day cooking it and reheating several times, the flavor will infuse further and improve the taste. It is also very common to find the fish head curry being prepared in a claypot. Claypots supposedly make the curry taste so much nicer. It is an above average expensive dish. Not unusual for you to have to fork out over RM 25.00 (US$6.50) for only a bowl of this special curry.

Ingredients:

2 tbs oil
2 onions, chopped
4 shallots, chopped
2 cloves of garlic, chopped
1/4 tsp mustard seed
1/4 tsp fennel seeds
1/4 tsp fenugreek
1/4 tsp black pepper
3 tbs fish curry powder
200ml fish stock (prepared from seasoning powder)
1.5 kg salted fish head (cut into two, wash and rinse well)
1 liter low FULL fat milk
300g orange and apricot yoghurt
3 eggplants, quartered
3 tbs tamarind paste (mix 1 tbs tamarind pulp with 3 tbs of water)
Garnish:

2 red chillies, chopped
3 bunches coriander leaves, chopped
Method:

Heat oil in a wok over medium fire.
Stir fry garlic, onion and shallots until fragrant, about three minutes.
Add mustard seeds, fennel seeds, fenugreek and black pepper. Mix well for 1 minute.
Add fish curry powder and fry for another one minute.
Pour in fish stock, stirring all the while.
Add salted fish head, milk and yoghurt. Allow to simmer over slow fire fore 5 minutes.
Add eggplant and cook another 5 minutes.
Allow the gravy to reduce before adding tamarind paste.
Mix well and bring to a boil.
Serve hot, garnished with chilies and coriander leaves.