DancingWok

GRILLED PRAWNS BASTED WITH GARLIC BUTTER SERVE WITH CHAYOTE... LOW CARB!

2 PACKS OF TOP RAMEN NOODLES 1-2 STALKS OF GREEN ONIONS 4 STALKS OF CHINESE BROCCOLI 3 LEAVE OF NAPA CABBAGE 1 TEASPOON CHOPPED GINGER ROOT 4 CLOVES GARLIC CHOPPED 10 MED LARGE SHRIMP (DEVEINED & CUT INTO HALVE) 3 TABLESPOONS OLIVE OIL 1/2 TEASPOON GROUN BLACK PEPPER **ADD 1 TABLESPOON OF SOY SAUCE (IF NEEDED) 2 CUPS OF BOILING WATER

INGREDIENTS: 2 LBS. OR 10PCS, BEEF SHORT RIBS 1 STALK OF LEMONGRASS 6 SLICES OF GINGER ROOT 1 WHOLE HEAD OF GARLIC CRUSHED 1 BAY LEAF 1 STAR ANISE 1/2 ONION SLICED 4 TABLESPOONS SPICED VINEGAR OR WHITE VINEGAR 1 TABLESPOON CHICKEN POWDER 1-1/2 TEASPOON HIMALAYAN OR SEA SALT 1/2 TEASPOON GROUND BLACK PEPPER 4 CUPS OF WATER **BBQ SAUCE

Clean and Cut the whole chicken - the easy way!

INGREDIENTS: 2 LARGE AMPALAYA OR BITTER MELON 4 EGGS 1 MED SIZE YELLOW ONION 4 TOMATOES (ROMA) 5 CLOVES OF GARLIC 1 CUP OF CLEAN AND DEVEIN SHRIMP ---OLIVE OIL SEASONING: YOU CAN USE YOUR FAVORITE SEASONING AT HOME. (ADJUST IT TO YOUR TASTES) I USED CHICKEN POWDER/BOUILLON GARLIC SALT BLACK PEPPER NOTE: TO REDUCE THE BITTERNESS FLAVOR FROM THE AMPLAYA, YOU NEED TO MAKE SURE THAT YOU SQUEEZED MOST OF THE JUICE FROM THE AMPALAYA. WASH REALLY GOOD TOO, TO REMOVE MOST OF THE SALT FROM SOAKING. ADD LOTS OF TOMATOE AND ONIONS IS KEY. AS YOU KNOW, YOU CAN ADD ANY MEAT YOU WANT. FROM GROUND PORK OF SLICED PORK, CHICKEN, SHRIMP ETC.

INGREDIENTS: 2 CUPS GROUND PORK 2 CUPS SHREDDED CABBAGE 1 CUP CHOPPED RAW SHRIMP 2 STALKS CELERY 1 CUP SHREDDED CARROTS 1/2 ONION CHOPPED 2 TABLESPOONS CHOPPED GINGER I WHOLE HEAD OF GARLIC 1/2 CUP CHOPPED GREEN ONIONS 3 TABLESPOONS SESAME OIL 3 TABLESPOONS SOY SAUCE 1TABLESPOON CHICKEN POWDER 1 TEASPOON GROUND BLACK PEPPER 2 TABLESPOONS OYSTER SAUCE 2 TABLESPOONS FISH SAUCE 4 TABLESPOONS COOKING OIL (FOR SAUTEEING) 5 eggs 1-1/2 cup of cooked mixture

easy to peel. no more under cooked eggs.

Ground Chicken, Ground Beef or Groun Pork

INGREDIENTS: 4 lbs. pork ribs 1 bundle of long beans 1 bundle of yu choy (chinese bok choy) 3 stalks of lemongrass smashed 1 whole med. size onion (sliced) 1/2 for the pressure cooker & 1/2 for the soup 1 sm. radish or daikon (sliced diagonally and thin) 3-4 pieces of Sinigang peppers or jalapeno. 4-5 pieces of taro root, peeled and cut into bite size pieces. Seasoning: 3 tbsp chicken powder 3 tbsp fish sauce 1 tbsp sea salt 3 tbsp tamarind soup mix For boiling and cleaning meat: 5 cups of water 1 tbsp sea salt 2 tbsp white vinegar In the pressure cooker: 3 cups of water 1/2 onion (sliced) 2 oz. ginger sliced To finalize the soup: 3 cups of water combine the broth from the pressure cooker

(See Video for the Ingredients)

INGREDIENTS: 1 WHOLE LARGE TILAPIA OR (MILK FISH). MUST CUT THE BACK OF THE FISH AND CLEAN THOROUGLY. LOTS OF GINGER ( ABOUT 5 TABLESPOONS FINELY CHOPPED AND 5 TABLESPOONS FINELY SLICED INTO LONG SKINNY , LIKE TOOTH PICK). 3 ROMA TOMATOES CHOPPED 5 CLOVES OF GARLIC CHOPPED 1 CUP OF LONG MUSHROOMS OR ANY VEGGIES YOU PREFER. 5 STALKS OF GREEN ONIONS 3 -4 STALKS OF FRESH LEMON GRASS OLIVE OIL... CHICKEN POWDER... BLACK PEPPER... SPICED VINEGAR (IF YOU HAVE ANY OR JUST A REGULAR VINEGAR) SEA SALT WHITE VINEGAR - DOR THE CLEANING THE FISH SEA SALT - FOR CLEANING THE FISH

Best Juicy BBQ Steak - Serve with Fresh Asparagus, Mushrooms sauteed in butter and lots of garlic. mashed or baked potato...oh yeah!

Perfect for Dipping Sauce or Marinade INGREDIENTS: 3 CUPS WHITE VINEGAR 1 WHOLE HEAD OF GARLIC 2 OZ GINGER ROOT 1 LONG GREEN PEPPER (FRESH) 2 SHALLOT ONIONS 1/4 CUP OF FISH SAUCE 1 TEASPOON HIMALAYAN SALT OR (ANY SALT AVAIL.) 2 TABLESPOONS OF BROWN SUGAR 9 FRESH OR DRIED HOT RED PEPPERS 1 TABLESPOON WHOLE BLACK PEPPER OR 2 TABLESPOONS GROUND OF BLACK PEPPER 2 STEMS OF FRESH LEMONGRASS (IF AVAIL.)

INGREDIENTS: 1 BUNDLE OR 1-2 LBS. LONG BEANS (SITAW), CUT INTO 2" INCH LONG (YOU CAN USE GREEN BEANS, IF LONG BEAN ARE NOT AVAIL. IN YOUR LOCAL ASIAN STORE) 1-2 CUPS OF SLICED MUSHROOMS (OPTIONAL) 1 CUP GROUND MEAT (CHICKEN, PORK OR BEEF) 2 STALKS OF SLICED CELERY 1/4 TO 1/2 OF SLICED ONIONS 6-8 CLOVES OF GARLIC 2 TABLESPOONS CHOPPED GINGER 1/4-1/2 CUP OF DEVIENED SHRIMP 1 MED SIZE OR LARGE TOMATO, CHOPPED 1-1/2 TABLESPOONS CHICKEN POWDER 1 TEASPOON GROUND BLACK PEPPER 2 TABLESPOONS SOY SAUCE 1 TABLESPOONS OYSTER SAUCE 1 TABLESPOONS BUTTER 4 TABLESPOONS COOKING OIL (ANY KIND)

PRESSURE COOKING HALF WAY WILL SPEED UP THE PROCEES AND WILL NOT COMPROMISE THE TASTE. INGREDIENTS: 2 LBS. BOTTOM ROUND BEEF ( OR WHATEVER PORTION OF THE BEEF YOU LIKE, JUST FOLLOW THE PROCESS). MARINATING SAUCE: 2 TABLESPOONS FRESH LEMON JUICE 2 TABLESPOONS SOY SAUCE 1 TABLESPOON CHICKEN POWDER 1 TEASPOON BLACK PEPPER 3 CLOVES OF GARLIC MINCED 1 BAY LEAF "MARINATE THE MEAT FOR 1 HOUR". SAUTEING: INGREDIENTS: 3 CLOVES OF GARLIC, MINCED 2 CUPS OF WATER ADD THE ONIONS WHEN THE MEAT IS ALREADY TENDER. 1 LARGE YELLOW ONION, SLICED INTO RINGS (NOT TOO THIN AND NOT TOO THICK)

INGREDIENTS: 1-1/2 LB. BEEF, (CAN SUB; PORK OR CHICKEN) 1-1/2 LB. FRESH BROCCOLI 1 CARROT (SLICED) 1 STALK CELERY (SLICED) 1/2 LARGE ONION OR 1 MEDIUM SIZE 4-5 CLOVES GARLIC (MINCED) 4 TABLESPOONS COOKING OIL (4 CUPS WATER AND 1/2 TEASPOON SEA SALT ) FOR BLANCHING THE BROCCOLI. SAUCE: 1/2 CUP OF WATER 2 TABLESPOON SOY SAUCE 1 TEASPOON CHICKEN POWDER 1/2 TEASPOON GROUND BLACK PEPPER 1 TABLESPOON CORNSTARCH MARINADE SAUCE: 2 TABLESPOON OYSTER SAUCE 1 TEASPOON SESAME OIL 2 TABLESPOON SOY SAUCE 1 TABLESPOON CORNSTARCH 1 TEASPOON BAKING SODA ( TO HELP TENDERIZE THE MEAT) 1/2 TEASPOON GROUND BLACK PEPPER #KETO #FASTFOOD #BEEFANDBROCCOLI #CHICKENANDBROCCOLI #SHRIMPANDBROCCOLI #PORKANDBROCCOLI #BESTBEEFANDBROCCOLI

INGREDIENTS: 35- PCS LARGE SHRIMP 1-1/2 CUP GROUND MEAT (PORK, CHICKEN OR BEEF) 1 TABLESPOON CHICKEN POWDER 1/2 TEASPOON GROUND BLACK PEPPER 1/2 TEASPOON GARLIC POWDER 1/2 TEASPOON ONION POWDER 1 TABLESPOON OYSTER SAUCE 2 TABLESPOONS SOY SAUCE 3 TABLESPOONS SESAME OIL ½ ONION CHOPPED 1 WHOLE HEAD GARLIC CHOPPED 2 TABLESPOONS GINGER CHOPPED ¼ CUP GREEN ONIONS CHOPPED 2 CUPS NAPA CABBAGE SHREDDED AND SOAK IN 1 TABLESPOON SEA SALT 1 PKG EGGROLL WRAPPER (CUT IN HALF DIAGONAL) 1 EGG WASH ( USE AS PASTE TO LOCK THE EDGES) OPTIONAL: FOIL WAX PAPER FREEZER BAG (OR ZIPPER BAGS)

INGREDIENTS: 2 CUPS GROUND PORK 2 CUPS SHREDDED CABBAGE 1 CUP CHOPPED RAW SHRIMP 2 STALKS CELERY 1 CUP SHREDDED CARROTS 1/2 ONION CHOPPED 2 TABLESPOONS CHOPPED GINGER I WHOLE HEAD OF GARLIC 1/2 CUP CHOPPED GREEN ONIONS 3 TABLESPOONS SESAME OIL 3 TABLESPOONS SOY SAUCE 1TABLESPOON CHICKEN POWDER 1 TEASPOON GROUND BLACK PEPPER 2 TABLESPOONS OYSTER SAUCE 2 TABLESPOONS FISH SAUCE 4 TABLESPOONS COOKING OIL (FOR SAUTEEING) 1 EGG WASH (FOR PASTE) 50 PCS EGGROLL WRAPPERS

DELICIOUS LOW CARB FOOD! Serve with your favorite veggies or salad.

INGREDIENTS: FOR BOILING: 1 WHOLE CHICKEN OR (USE; THIGHS, LEGS, WINGS OR BREAST) 3 TABLE SPOONS FISH SAUCE 3 VINEGAR (USE; WHITE VINEGAR, SPICED OR APPLE CIDER) 2 BAY LEAF 1 TABLE SPOON CHICKEN POWDER 1-1/2 TEASPOON SEA SALT 1 TEASPOON GROUND BLACK PEPPER 3 MINCED GARLIC (SKIN ON) 1 OZ GINGER SLICED 2 STALKS FRESH LEMONGRASS WITH (LEAVES, IF AVAIL.) (SMASHED) 1/4 ONION CHOPPED 1/4 CUP OF WATER FOR SAUTEEING: 2 CANS 13.5 FL. COCONUT MILK (2X) 400 ML. 2 GARLIC CHOPPED 1 OZ GINGER CHOPPED FINELY 2 LEMONGRASS STALKS (THE SOFTER SIDE) SLICED FINELY & TENDERIZED 1/4 ONION CHOPPED 3-4 GREEN CHILI OR (SILI) OR JALAPENO PEPPER 2 TABLE SPOONS OLIVE OIL OR ANY COOKING OIL. 1 TEASPOON CHICKEN POWDER ( USE AS NEEDED) 1 TABLESPOON SOY SAUCE ( USE AS NEEDED) 1 TEASPOON GROUND BLACK PEPPER (USE AS NEEDED)

Note: " YOU CAN USE WHATEVER MEAT YOU'D PREFER. CHICKEN OR PORK. YOU CAN ALSO ADD POTATOES OR HARD BOILED EGGS. 2 LBS. OF PORK SHORT RIBS 2 LBS. OF CHICKEN (ANY PORTION) 3 GARLIC (TO TASTE) 1/2 ONION (CHOPPED) 1 TBSP OF SLICED GINGER (OPTIONAL) 2 TBSP OF BUTTER (OPTIONAL) MARINADE RECIPE (MARINADE MEAT IN THE BELOW INGREDIENTS FOR MINIMUM OF 30 MINUTES): 2 BAY LEAVES 4 GARLIC CLOVES 1 TBSP CHICKEN POWDER (BOUILLON) 4 TBSP SOY SAUCE 2 TBSP WHITE VINEGAR 1 TBSP OYSTER SAUCE 1 TSP WHOLE BLACK PEPPER 1/2 TSP GROUND BLACK PEPPER

INGREDIENTS: 3 CUPS CAULIFLOWER CUT INTO BITE SIZE 1 LB SHRIMP RAW, DEVEINED 1-1/2 CUP OR 2 MED SIZE POTATOES, DICED 1/2 CUP CELERY, DICED 1/2 GREEN PEPPER, DICED 1/2 CUP PARSLEY, CHOPPED 1/2 ONION, MED SIZE SLICED 3 GARLIC CLOVES, CHOPPED 1 BAY LEAF 4 TABLESPOONS, UNSALTED BUTTER OR 1 STICK 1- 1/2 CUP HEAVY CREAM 3-3/4 CUPS OR 32 OZ CHICKEN BROTH 3 TABLESPOONS FLOUR, DISSOLVE IN 1/2 CUP WATER 2 TABLESPOON COOKING OIL (FOR SAUTEING) 2 CUPS BOILING WATER 1 TEASPOON SEA SALT SEASONINGS: 1 TABLESPOON CHICKEN POWDER OR 2 CUBES 1/2 TEASPOON BLACK PEPPER 1/2 TEASPOON ONION POWDER 1/2 TEASPOON GARLIC POWDER 1/2 TEASPOON DILLWEED 1/2 TEASPOON SEA SALT 1/2 TEASPOON JOHNNY'S SEASONING 1/2 TEASPOON GARLIC SALT NOTE: ALSO SHRIMP CAN BE SUBSTITUTE WITH CLAMS OR CRAB MEAT.

Asian long eggplants ( see the Ingredients on the video)