Loading......

Category Menu

左方分類定位


Home > Recipes > Meat Dishes


 


No Oil
1.Frog Legs in Garlic and White Wine
Ingredients
Four frog legs, 5 grams of minced garlic, a few capsicum strips
Seasonings
A dash of salt
Cooking steps
1. Preheat the Paruah frying pan and then lower the flame. Cook the frog legs and take them out
2. Fry the garlic in the pan until fragrant
3. Simmer the white wine and salt, and then pour the mixture over the frog legs. Garnish the dish with the capsicums




No Oil
2.Tender Chicken, Tomato,Vanilla Stew
Ingredients
150 grams of chicken drumsticks, half a tomato sliced
Seasonings
10 basil leaves and one bay leaf
Cooking steps
1.Preheat the Paruah frying pan, lower the flame, place the chicken in the pan, cover with the lid, and fry until sides are a golden brown
2 .Add the tomato and the seasonings. Let it simmer until the tomatoes are soft




No Oil
3.Garden Vanilla, Eggplant Chicken
Ingredients
20 grams of minced chicken breast, 3 slices of eggplant, and minced onions
Seasonings
1 tablespoon Lemon pepper, half a teaspoon of garden vanilla, 30 cc of white wine, and a dash of mustard
Cooking Steps
1. Cook both sides of the eggplant slices in your Paruah frying pan with the lemon pepper
2. Preheat the Paruah frying pan, lower the flame, stir fry the minced chicken breast until done
3. Mix in the onions and seasonings into the chicken. After stir frying, spoon the minced chicken and spices onto the slices of eggplant



No Oil
4.Capsicum and Chicken Stew
Ingredients
200 grams of chicken thigh pieces, 30 grams of onion slivers, 20 grams of yellow capsicums
Seasonings
100cc of white wine and 200cc of chicken stock
Cooking Steps
1. Preheat your single handle caldron and fry the chicken pieces and onions
2. Add the capsicums and seasonings to the chicken, and cook on a low flame for 15 minutes




No Oil
5.South Asian Chicken, Coconut Curry
Ingredients
200 grams of chicken thighs, two table spoons of south Asian curry paste, 200 cc coconut milk, 8 cherry tomatoes, one teaspoon of coriander, 500 cc chicken broth
Seasonings
1/4th a teaspoon of sea salt
Cooking Steps
1. Preheat your Paruah hollowware, lower the flame, place the chicken in the pot, cover with the lid and cook for 1 ½ minutes。2. Add the South Asian curry paste, coconut milk, cherry tomatoes, chicken broth, and cook until the liquid thickens
3. Add the sea salt and sprinkle with the coriander




No Oil
6.Onion Cheese Fillet
Ingredients
3 pieces of pork fillets, 10 grams of onion slivers, 20 grams of grated cheese
Seasonings
Cayenne pepper
Cooking Steps
1. Preheat your Paruah pot and lower the flame. Place the fillets in the pot, cover with the lid until the color of the fillets change。
2. Place the onions with the fillets and fry until soft
3. Add the grated cheese, turn off your stove, and cover with the lid until cheese is melted, and add cayenne pepper to taste




No Oil
7. Red Wine liver pate and Pork Fillets
Ingredients
150 grams of pork fillets, 30 grams liver pate, 20 spinach leaves, 20 grams of yellow capsicums
Seasonings
30 cc of red wine
Cooking Steps
1. Par boil the spinach in your Paruah single handle caldron. Drain the spinach
2. Slice the fillets, and lay over the spinach. Spread the liver pate on the fillets, and roll it in saran wrap, and cut it into three sections。
3. Preheat your Paruah frying pan on a high flame, lower the flame, cover with the lid and cook until done
4. Simmer the red wine on a low flame, pour over the pork wraps, then garnish the dish with the capsicums



No Oil
8.Stir fried Garlic Pork with Kimchi
Ingredients
100 grams of kimchi, 50 grams of pork slivers, 2 grams of chili, 2 grams of garlic
Seasonings
One teaspoon of sugar and 20cc of cooking wine
Cooking Steps
1. Fry the chili and garlic over a low flame in your Paruah frying pan
2.Stir in and fry the slivers of pork, kimchi, and all seasonings with #1. Cover with a lid until meat is cooked



No Oil
9.Vegetable Beef Rolls
Ingredients
3 slices of beef, 5 grams of onion strips, 3 grams of celery, and 2 grams of carrot strips
Seasonings
1/4th a teaspoon on Italian spice, 1 teaspoon of mustard seed paste, 1 teaspoon of yellow mustard
Cooking Steps
1. Cook the onions, celery and carrots in your Paruah wok over a low flame, until tender. Remove from the Paruah wok
2. Roll the previously sliced vegetables in the individual slices of beef
3. Sprinkle the Italian spice on the beef rolls. Fry the rolls in the Paruah frying pan, over a low flame and covered, for one minute. Remove the rolls and garnish with both mustards



No Oil
10.Lemon Pepper Fillet Steak
Ingredients
200 grams of beef fillet, 6 cherry tomatoes, 1 cooked asparagus stalk
Seasonings
A:10 grams of sea salt, lemon pepperB:A dash of mustard, a dash of mustard seed paste
Cooking Steps
1. Mix the seasonings A. Halve the cherry tomatoes
2. Fry the beef fillets with seasonings A in your Paruah frying pan, cover with a lid, and cook over a low flame for 6 minutes
3. Remove the fillets and garnish with the cherry tomatoes, asparagus, and seasonings B




No Oil
11.Sirloin Beef Steak with Chinese Yam Pepper Sauce
Ingredients
Eighty grams of sirloin beef, 40 grams of diced Chinese yam, and 40cc fresh milk
Seasonings
One teaspoon crushed seven colored pepper
Cooking Steps
1. Fry the seven colored pepper over a low flame in your Paruah frying pan
2. Add the diced Chinese yam, fresh milk, and red wine. Cover it with the lid and cook, over a low flame, until the sauce thickens
3. Preheat the Paruah frying pan, lower the flame, add the sirloin beef and cook for two minutes. Flip the steak over and cook for one more minute. Pour the Chinese yam sauce over the steak and serve



No Oil
12.Rosemary Lamb Chop
Ingredients
Three lamb chops
Seasonings
One teaspoon of rosemary and a dash of mint sauce
Cooking Steps
1. Sprinkle the rosemary over the lamb chop
2. Preheat your Paruah frying pan. Fry each side of the lamb chop over a low flame, with the lid on
3.Serve the lamb chop with a dash of mint sauce




No Oil
13.Duck Breast with Orange Sauce
Ingredients
200 grams of duck breast, 5 pieces of orange slices
Seasonings
½ a teaspoon of sugar and 2 table spoons of orange juice
Cooking Steps
1. Cross cut the duck breast’s skin
2.Preheat your Paruah frying pan, lower the flame and cook both sides of the duck breast until golden brown
3. Cook all the seasonings and orange juice in your single handle Paruah caldron until the sauce thickens. Pour over the duck breast and serve




No Oil
14.Fried Asparagus
Ingredients
Six stalks of asparagus
Cooking Steps
1. Cook the asparagus over a low flame, with the lid on, for two minutes
2.Stir the asparagus and continue to let it cook for one minute



No Oil
15. Stir Fried Cabbage
Ingredients
300g of cabbage
Cooking Steps
1. Stir the cabbage in your Paruah pan over a low flame
2.Place the lid on and steam the cabbage for 3 minutes



No Oil
16.Spinach Dish
Ingredients
600g of Spinach & 1 table spoon of raisins
Seasonings
¼ of tea spoon sea salt
Cooking Steps
1. Stir fry the raisins in your Paruah wok on low flame
2. Add in & fry the spinach. Cover and steam it for 2 minutes



No Oil
17. Fried seaweed Tofu
Ingredients
2 table spoon of seaweed powdered, 2 blocks of tofu, 2 grams of sesame seed burdock strips
Cooking Steps
1. Cut the tofu blocks in half and coat it in the seaweed powder
2. Fry both sides of the tofu over a low flame, in your Paruah frying pan
3. Serve the Tofu with the sesame seed burdock strips



No Oil
18.Vegetable Crepes
Ingredients
5g of purple onion strips, 5g of carrot strips, 5g of celery strips, 2 crepes
Seasonings
20g of low fat yoghurt
Cooking Steps
1. Stir fry the purple onions, carrots and celery strips in the Paruah wok until cooked
2. Wrap #1 with low fat yoghurt in the crepes
PS. Ingredients and instruction for making your own crepes: 1 egg, 100cc of milk, 20g of flower. Mix all the ingredients. Pour and fry the mixture over the low flame on the Paruah frying pan till color changes, flip and cook for another minute



No Oil
19.Fried Aeginetia indica- Italian style
Ingredients
20g of morel mushrooms, 15g of champignon mushrooms, and 15g of Abalone mushrooms, 5 grams of minced onion, and 5 grams of minced garlic
Seasonings
One teaspoon of Thai basil, one teaspoon of garden spice
Cooking Steps
1. Fry the onions and garlic over a low flame, in your Paruah frying pan
2. Add all of the mushrooms, cover the lid, and steam it for two minutes. Stir the contents and serv



No Oil
20.Mushroom Omelet
Ingredients
Three eggs, three morel mushrooms, and two champignon mushrooms
Seasonings
One table spoon of Parmesan
Cooking Steps
1. Slice all of the mushrooms. Combine and mix the eggs, sliced mushrooms, and parmesan。
2. Pour the mixture into your preheated your Paruah frying pan, lower the flame, and cook
3.Fold the omelet and serve
P.S. New cooks may want to add oil to make the cooking process easier



No Oil
21.Rosemary Pumpkin Stew
Ingredients
100grams of pumpkin in chunks
Seasonings
One teaspoon rosemary, three hundred cc of chicken stock
Cooking Steps
1. Place all ingredients and seasonings into your multi-purpose Paruah holloware
2. Cover with the lid and cook on a low flame for five minutes, or until all the ingredients are tender




No Oil
22.Fried Eggplant and Thyme
Ingredients
3 eggplants, 2 grams of red capsicums, 2 grams of yellow capsicums
Seasonings
1/4th a teaspoon of thyme leaves
Cooking Steps
1. Slice the eggplant
2. Fry the eggplant slices with the thyme in your Paruah wok. Cover with the lid and cook on a low flame
3.Stir in the capsicums and serve



No Oil
23.Lemon Pepper Tomato
Ingredients
1 tomato and 1slice of cheese
Seasonings
1/4th a teaspoon of lemon pepper
Cooking Steps
1. Cut the tomato into half and season with the lemon pepper. Fry both halves on your Paruah frying pan. Use a low flame
2. Cut the slice of cheese in half and place one half on each half of tomato. Cover with a lid until the cheese melts



No Oil
24.Vegetable Appetizer
Ingredients
4 peeled strips of purple Chinese yam, 4 peeled strips of white Chinese yam, 6 stalks of asparagus, 2 sticks of carrot, 2 cobs of baby corn
Seasonings
A dash of cayenne pepper
Cooking Steps
1. Boil some water in your multi-purpose Paruah holloware. Cook each vegetable in the boiling water only until tender
2. Decorate the appetizer by building a pen out of the vegetables and placing the asparagus in the middle of the pen. Garnish with cayenne pepper




No Oil
25.Chicken Soup
Ingredients
Four hundred grams of chicken thighs and 3000 cc of water
Cooking Steps
1. Place all of the ingredients into your single handle Paruah caldron
2. Cover the caldron with the lid and bring it to a boil with a high flame. Once it reaches a boil, turn the flame down and keep it at a boil for 40 minutes




No Oil
26.Chicken and JuJuBe Soup
Ingredients
Four hundred grams of chicken thighs, 1500 cc of water, and 20 grams of lyceum barbarum
Cooking Steps
1.Bring the water to a boil in your Multi- purpose Paruah hollowware. Place the chicken pieces into the boiling water for a few seconds before removing
2.Pour out the water from the pot and replace with the same amount of fresh water. Then add the chicken and all the other ingredients. Cover the hollowware with the lid. Bring the soup to a boil. Lower the flame and let it stew for 30 minutes




No Oil
27.Chinese Yam and Braised Pork Soup
Ingredients
100 grams of chunks of Chinese yam, 300 grams of pork chops, 2,000 cc of water, and 2 slices of Chinese angelica root
Cooking Steps
1. Bring the water to a boil in your Multi-Purpoe Paruah hollowware and add the pork to the water for a brief second before removing and replacing the water with fresh water
2. Pour out the water from the pot and replace with the same amount of fresh water. Then add the pork chops and all the other ingredients. Cover the hollowware with the lid. Bring the soup to a boil. Lower the flame and let it stew for 40 minutes



No Oil
28.Italian Garden Vegetable Soup
Ingredients
20grams of diced cabbage, 10 grams of diced carrots, 20 grams of diced mushrooms, 10 grams of diced onions, 30 grams of diced tomatoes, 300 cc of chicken stock
Seasonings
1/4th a teaspoon of Italian spices
Cooking Steps
1.Stir fry all of the vegetables in your multi-purpose Paruah hollowware
2.Add the chicken stock and Italian spice to the vegetables. Cover with the lid and cook at a low flame for 20 minutes



No Oil
29. Borsch
Ingredients
30 grams of cabbage chunks, 20 grams of carrot cubes, 20 grams of celery, 10 grams of onion chunks, and 30 grams of potato cubes, 20 grams of cubed beef, 100 hundred grams of cubed tomatoes, and 1,000 cc of broth
Seasonings
50 cc of tomato juice, one table spoon of Italian spice
Cooking Steps
1. Stir fry all the vegetables in your multi-purpose Paruah hollowware
2. Add the cubes of beef, the broth, and seasonings. Bring it to a boil on a high flame. Once it reaches a boil, lower the flame and keep it at a boil for an hour



No Oil
30.Caramel/ Rum Banana
Ingredients
1 Banana
Seasonings
2 tablespoons of rum and 2 table spoons of sugar
Cooking Steps
1. Peel the banana. Cut it in half and fry it at a low flame on your Paruah frying pan
2. Add the rum and sugar until the sugar melts into the rum to become the caramel




No Oil
31.Pancake
Ingredients
30 grams of a diced fruit cocktail, 20cc of rum, 1 teaspoon of sugar, and 2 pancakes
Cooking Steps
1. Fold the pancakes into quarters
2. Cook the rum and sugar at a low flame, in your Paruah frying pan, for one minute
3.Combine the diced fruit cocktail with the rum and sugar mixture. Then pour on top of the pancakes.



No Oil
32. Caramel Pudding
Ingredients
1 egg, 2 egg yolks, 30cc of milk, 20 grams of sugar, and 300cc of water
Cooking Steps
1. Mix all of the ingredients together except for the 300cc of water. Strain the mixture and pour it into the baking dish
2. Pour the water into your multi-purpose Paruah hollowware. Use a medium flame to bring the water to a boil. Place the baking dish into the pot. Cover it with the lid and lower the flame. Let it steam the desert for 15 minutes


空白模組


gotop