No Oil
1. Seafood Omelet-French Style
Ingredients
6 pieces of clam meat, 6 shrimps, 10 grams of onion dices, 5 grams capsicum dices 5 grams, 20 grams mushroom slices, 10 grams diced broccoli, a few sliced cherry tomatoes
Seasoning
Sea salt ½ teaspoon, sugar ¼ spoon
Cooking Steps
1. Combine and mix all ingredients and seasonings
2. Preheat the Paruah frying pan on a high flame, turn the flame lower, and pour in all of # 1, cook until both sides are golden brown, and garnish with cherry tomatoes

No Oil
2.Minced Shrimp and Tofu
Ingredients
Minced Shrimp 30 grams, one block of firm tofu, two table spoons of salsa sauce
Seasonings
1/4th a teaspoon of sugar and one table potato starch
Cooking Steps
1. Combine and mix all ingredients and seasonings. Then shape into cubes
2. Put #1 into your Paruah frying pan and cook at a low heat until cooked, then garnish with salsa

No Oil
3.Thai Style Bean sprout with clam
Ingredients
6 clams, 5 grams of bean sprouts, 1 minced chili, 1/4th a table spoon of coriander
Seasonings
1 table spoon of Thai sweet and spicy sauce, 1 teaspoon fish sauce, and 1/4th a tea spoon of sugar
Cooking steps
1. Put the clams in the Paruah frying pan, cook with the lid on until clams open, place on plate
2. Fry the chili and bean sprouts in the Paruah frying pan on a low flame, add the seasonings and coriander and mix. Put on the clams

No Oil
4.Fried Salmon Steak
Ingredients
A 400 gram salmon steak
Seasonings
Lemon, pepper, and salt. Add to taste
Cooking Steps
1. Preheat the pan, turn to low flame, place the salmon steak in the Paruah frying pan, cover with the lid, and cook at a low flame for 3 and ½ minutes, or until color changes
2. Flip the salmon steak, cook until the color changes, and season with the lemon, pepper, and salt

No Oil
5.Pearl Squid
Ingredients
Medium sized squid, 5 grams of minced carrot, 5 grams of minced celery, 5 grams of minced onions, 80 grams of cooked rice, and 2 tooth picks
Seasonings
Cayenne pepper, mustard (add to taste)
Cooking Steps
1. Dispose of the squid’s head and insides, and wash the body
2. Fry the carrots, celery and onions in the Paruah frying pan on low flame until fragrant, Add the rice and stir
3. Stuff the squid with #2 and use toothpicks to close it
4. Fry the stuffed squid on a low flame until it is cooked. Slice the squid place on a plate, and garnish with cayenne pepper and mustard

No Oil
6.Basil Perch Roll
Ingredients
One spoon of basil strips, 1 table spoon of minced garlic, one fish fillet
Seasonings
One teaspoon of Italian spice, a dash of mustard, a dash of salsa
Cooking Steps
1. Combine and mix the basil, Italian spice, and minced garlic
2. Make an incision in the fish, stuff it with #1, and roll it up. Preheat the Paruah frying pan, lower the flame, place the fish on the pan, cover with the lid, and cook for two minutes
3. Take out the fish roll, place it on a plate, and garnish with the mustard and salsa

No Oil
7.Peach and Shrimp
Ingredients
3 shrimps, 3 slices of canned peach, and a dash of peach sauce
Seasonings
White wine 30cc
Cooking steps
1. Dispose of the head and the shell
2. Put the shrimp and the white wine in the Paruah frying pan, cover with the lid. Cook it for 1 minute, turn and cook until color changed
3. Wrap each shrimp around the peach slices and garnish with the peach sauce

No Oil
8.Bacon Wrapped Prawns in White Wine
Ingredients
3 asparagus stalks, 3 prawns, 3 strips of bacon, a few strips of capsicum
Seasonings
White wine 10 cc
Cooking steps
1. Peel the prawns, cut open the back, and marinate in white wine for 1 minute. Then wrap the prawns in bacon.
2. Preheat the Paruah frying pan, turn the flame to low, put the wrapped prawns in the pan, and cover with the lid. Continue to cook it for 1 ½ minutes, or until the color changes
3. Boil some water in the single handled Paruah caldron, and cook the asparagus until tender. Drain the asparagus and place the stalks on a plate with the prawns