Category Archives: recipe

Easy Tandoori Chicken

When I’m going to bake bone-in chicken, I prefer to steam them first for about 15 minutes to make sure the inside will be at least half cooked before baking it in the oven. Besides it cut down the baking time, plus the meat will stay moist. This tandoori recipe is no exception and it turned out yummy!

About 2 lbs chicken/beef – I used a whole chicken, cut up in to 4 pieces -skins removed
Juice from a whole lemon
1/3 cup yogurt (I used coconut milk)
Salt and pepper
2 tsp garlic powder
1 Tbsp tandoori seasonings

1. Mix all the marinate

2. Place the meat in a gallon size zip lock bag, coat evenly with the marinate. Let it sit for about 2 hour or overnight for best taste.

3. Steam the meat for about 15 minutes (If you use boneless meat, you can skip this part and head on to the next one). If you want to skip steaming, make sure to put longer time when baking in the oven.

4. Broil the meat in 400°F for about 20 minutes. If you didn’t steam the meat, bake it for 350°F then change the setting to broil. Time depends on the size of the meat that you use.

Remove from heat and enjoy with your favorite veggie dish. I ate mine with a side of Baked Cabbage.

I submitted this recipe to Primal Cave#3


Posted by on May 22, 2011 in food, recipe


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Braised Coconut Shredded Chicken

This recipe was inspired by Indonesian “lemper ayam” recipe (sticky rice with shredded chicken filling wrapped in banana leaves). Since sticky rice is totally not Paleo (grain, high starch, sugar etc) I decided to only make the shredded chicken filling.

Braised Coconut Shredded Chicken
2 lbs of boneless skinless chicken breasts
2-3 shallots
1/2 garlic cloves
2 stalks of lemon grass
1″ of galangal root
Handful of lime leaves
1/2 Tbsp coriander powder
1/2 tsp white pepper
1/4 cup coconut milk
2 Tbsp coconut oil
3/4 cup of water

1. Bring 3/4 cup water to boil.

2. Cook the chicken breasts for about 5 minutes (or until cooked). Reserve the water for future use (you just made your own chicken stock!) Let it cool.

3. After the meat has cooled down, shred the chicken with a fork. Set aside.

4. Chop the garlic and shallots (I used my Magic Bullet and pulsed them to get them minced). Cut and bruise the lemon grass. Slice the galangal root.

5. Heat 2 Tbsp coconut oil on medium heat. Saute the chopped garlic/shallot mixture with lemon grass, lime leaves and galangal until fragrant.

6. Mix in the shredded chicken breasts, pour in the coconut milk. Season with salt, pepper and coriander accordingly.

7. Turn up the heat to high and cook until all the water evaporated.

Discard the lemon grass, lime leaves and galangal. Serve with your favorite veggies side dish. This chicken will also be good in soup. Enjoy!


Posted by on May 17, 2011 in food, recipe


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Lazy Omelet with Tomatoes

A super easy dish that you can always make when you are in a pinch. Feel free to experiment with different herbs/spices but eggs and tomatoes are mandatory (hence the title) 😉

Braised Omelet with Tomatoes
6 eggs
6 tomatoes
1/4 cabbage – shredded
Chopped onions
Handful of lemon basil or your favorite herbs
Salt and pepper

1. Beat 6 eggs and fry it on the pan with 1 Tbsp of oil on medium heat to make an omelet. If you’re feeling lazy like me, don’t want to wash extra bowl and fork from beating the eggs, just crack all the eggs on the pan and break the yolks with your spatula

See, it still turned out as a perfect omelet 😀

2. Cut the omelet into small pieces using your wooden spatula on the pan (so no need to wash your cutting board and knife) and set aside.

3. Heat another 1 Tbsp of oil in medium high heat, saute the chopped onions, shredded cabbage and tomatoes. Season with salt and pepper accordingly.

4. When all the vegetables have wilted, mix in the chopped omelet and lemon basil herbs

5. Mix everything until combined and dinner is ready!


Posted by on May 17, 2011 in food, recipe


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Easy Asian Style Steak Marinate

1 lb of thinly sliced beef milanesa – cut into small pieces
Juice from 1 super sweet orange (has to be really really sweet)
2 stalks of green onions- chopped
Chopped white onion
3-4 Tbsp coconut aminos or wheat free soy sauce (tamari)
1 tsp pure sesame oil
1 tsp white pepper
1-2 tsp garlic powder

1. Marinate the beef with all the ingredients for about 1 hour or overnight

2. Heat the skillet with avocado oil or your choice of high heat cooking oil in medium high.

3. Cook the meat briefly – since this is a thinly sliced meat, you do not want to overcook it. 30 seconds per side should be sufficient enough or as long you don’t see anymore blood.

4. Enjoy!

Feel free to experiment the marinate with thinly sliced chicken or any other protein type. 🙂


Posted by on May 16, 2011 in food, recipe


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Lemon Date Chicken

I have LOTS of lemons from my sister in law’s parent’s backyard (organic no doubt!) and a container of Medjool dates that’s been sitting in my fridge for a while. So how about combining lemon juice with pitted dates as a marinate instead?

Lemon Date Chicken
6-8 chicken drumsticks or leg quarters -skins removed
2 shallots – chopped
1/2 clove of garlic -chopped
Salt and pepper to taste
About 1 cup of fresh lemon juice
Zest of 1 lemon
5-6 pitted medjool dates -soaked in hot water

The leg quarters I got were so small so after the picture taken, I had to add 6 drumsticks to use up all the marinate I made.

Optional: Handful of lemon basil
Substitution: you can use green onions, parsley or other fresh herbs of your choice.

1. Soak the pitted medjool dates in hot water
2. Grate the lemon zest using your grater before juicing it.

A giant lemon - almost like an orange size!

3. Blend the soaked dates and lemon juice in your food processor (I love my Magic Bullet for this! Small and easy clean up afterward)

4. Place the chicken in a gallon size (big) zip lock bag, rub in salt and pepper and pour in the marinate. Make sure the chicken are all covered. Marinate for about 1 hour or overnight for better taste.

5. Place the chicken in the non reactive baking dish. Pre heat oven in 350°F.
6. Topped with chopped lemon basil leaves

7. Bake for about 1 hour in 350°F or until the chicken are cooked (juice should run clear when pierced with fork). Flip the chicken halfway through.
8. Remove from the oven and let cool for a bit.

As usual, enjoy!


Posted by on May 15, 2011 in food, recipe


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Yellow Tamarind Cabbage Soup (“Pindang”)

I am known to have tart taste buds (as opposed to sweet tooth) and today I was craving something sour and soupy. When scavenging my fridge I found a block of tamarind paste that I’ve forgotten and finally I came up with an idea of making another Indonesian’s soup called “Pindang” (pron: pin-DUNK). As usual the staple of most Indonesian dish are galangal root (white ginger), turmeric root, lemon grass and lime leaves. This dish is SUPER EASY to make. If you can’t find tamarind paste, feel free to substitute with lemon juice mixed with puree dates, prunes and dried apricots (source). I personally haven’t tried this before but it sounds pretty yummy as well. For galangal substitution, you can just use regular ginger. It might not have the same effect but still fine.

Yellow Tamarind Cabbage Soup (“Pindang”)
4 tomatoes – cube cut
1 carrot (mine was a giant carrot) or 2-3 regular size carrots – diagonally cube cut
2 shallots
2 inch of galangal root -sliced
1-2 inch turmeric root -sliced matchstick size (or use 1-2 tsp turmeric powder)
Salt to taste
Tamarind block paste

click image for original source

2 stalks of lemon grass -bruised
1/4 cabbage – chopped

Any homemade broth you have (I used my homemade chicken broth) – about 3 quart
3 tsp coriander powder
Handful of lime leaves

1. Cut about 1 inch of tamarind block paste, then soak in hot water

Soaked tamarind paste in hot water

2. Cut all the ingredients, set aside

3. Heat a skillet in medium high heat with 1 Tbsp coconut oil

4. Saute the chopped turmeric root, galangal, chopped shallots, lemon grass and lime leaves until fragrant

5. Pour your broth of choice into a pot (about 3/4 filled), dump all the ingredients plus the saute shallots/herb/spices mixture.

6. Pour in the tamarind liquid, salt and coriander. Adjust seasonings to taste. Boil in medium high for about 30 minutes or until all vegetables are tender. I used my pressure cooker and it took me about 5-10 minutes.

Serve with any protein of your choice! I used my cooked grass fed ground beef.

Sweet and sour – just to perfection 🙂


Posted by on May 15, 2011 in food, recipe


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Egg Loaf Frittata

Frittata is another Paleo friendly recipe that’s been floating among cave bloggers on the blogsphere. There are VARIOUS WAYS to make it and almost no need recipe for it. The most common way to make frittata is using a cast iron skillet, which you cook the omelet then pop it into your oven to fully cook the whole thing.

To simplify the process (also because I don’t have a cast iron skillet nor I’m interested to get one..that thing is so darn heavy!), I just bake the entire thing in my counter top convection oven using my 9″ x 5″ loaf pan.

Egg Loaf Frittata
6-7 eggs
1-2 Tbsp full fat Greek yogurt
Cooked ground beef or any minced meat of your choice
2 stalks of green onion, chopped
Salt and pepper to taste
Chopped onions
Any of your favorite seasonings (I used Trader Joe’s 21 Seasoning Salute)

1. In a mixing bowl, beat the eggs until the yolk and white mixed evenly
2. Pour in the rest of the filling and season accordingly.
3. Grease a 9″ x 5″ loaf pan with avocado oil
4. Pour in the egg mixture

5. Bake in the oven with 350°F for 40-50 minutes or until the inside is cooked (use toothpick to check the middle part)
6. Remove the pan from the oven and let cool

The egg loaf might shrink a bit after it cools down but worry not, it’ll still be yummy. Slice and store individual cut in an air tight container and you have a protein ready to go in your pantry! Super easy nutritious snack with very minimal effort. Feel free to experiment with different fillings/toppings.


Posted by on May 12, 2011 in food, recipe


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