Tag Archives: sesame oil

Three Cups Chicken

Three Cups Chicken

Three Cups Chicken

As regular readers might already know, Clan Paleovirtus has a habit of celebrating birthdays and other special occasions and anniversaries at our favourite restaurant in town – Kin Long.

Mrs. Paleovirtus’ go-to dish on the menu is their wonderful Three Cups Chicken.

I’ve wanted to have a crack at recreating the dish at home since mid-January, and what better time than for an early Valentines Day dinner?

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A pair of quickies

cabbage and apple salad

cabbage and apple salad

Sometimes you can anguish all day about what to have for dinner, so that you end up going around in mental circles, suggesting and rejecting the same set of dishes over and over again.

And then, pow!  – inspiration strikes on the bike ride home. Chalk one up for the Zen of cycling.

So, mes amis, here are 2 obscenely tasty salads that were super quick to prepare – I was finishing off my meal well under an hour after walking through the door.

Cabbage and apple

Dead easy, this one. Simply shred the cabbage of your choice as fine as your equipment and skill levels allow, and core, segment, and finely slice the apple of your choice, too.

Scatter over as many sunflower seeds as you feel comfortable with – any other seed or finely chopped nut would also work, I reckon. Mix well. Dress with lime juice and sesame oil. Mix again. Season. Serve.

mackerel olive caper salad

mackerel, olive, and caper salad

Mackerel, olive,  and caper salad

This one is only slightly more work than the first salad!

Finely chop half a red onion. Into the salad bowl with it. Next in, 1 green chilli (be brave!) finely chopped. A good handful of pitted black olives should now be roughly chopped, and then in with them, too. Roughly chop a couple of tomatoes. Add to the bowl. Add capers to taste. 

Drain and then flake a tin of mackerel. Mix with the other ingredients. Dress with lime juice and olive oil. Season. Serve with whole, crisp, lettuce leaves – make lettuce leaves filled with the salad into “tortillas”.

Thai style beef salad

Thai style beef salad

Thai style beef salad

Paleovirtus in “Non-fish based salad” shock-horror report….

Just to prove that my leafy interests extend beyond the world of all that once swam, here’s my take on a Thai beef salad.  Vary all the amounts according to taste.



  • About 100g thinly sliced roast beef, cut into postage stamp sized pieces
  • ½ a red onion, finely chopped
  • 1 good sized green chilli, the bigger and hotter the better, finely chopped
  • ⅓ of a cucumber, halved, de-seeded, then thinly sliced
  • Baby spinach leaves
  • Salad leaves
  • Shredded red cabbage
  • Shredded carrot
  • Cherry tomatoes
  • Finely chopped cashew nuts
  • Fresh lime juice
  • Paleo friendly Thai fish sauce (containing anchovies and salt ONLY)
  • Sesame oil
  • Black pepper


I won’t insult either your intelligence or your culinary skills here. Prepare, chuck into bowl, mix, season, dress, mix again, plate up, devour.


Marvellous Mackerel

Mackerel pineapple sweetheart cabbage and spinach

Mackerel, pineapple, sweetheart cabbage, and spinach

Another day, another fish based salad type concoction for dinner.


It’s quick, easy, damn tasty, and Paleo – what more do you, neigh, could you, want…?


  • Cooked mackerel, (here I was using about 175g-ish), skin removed and flaked
  • ½ a red onion, finely chopped
  • ½ a pineapple, peeled, cored, and finely chopped
  • ½ a sweetheart cabbage, shredded
  • 1 good sized green chilli, (choose one with a bit of “oooomph!”), finely chopped
  • several good handfuls of baby spinach leaves, washed
  • lemon juice
  • freshly ground black pepper (lots!)
  • sesame seed oil


  • Prepare veg / fruit
  • Toss into salad bowl
  • Prepare fish
  • Into the bowl with that, too
  • Mix well
  • Season with the pepper
  • Dress with the lemon juice and sesame oil
  • Done

It doesn’t get a lot better than that, now does it….?








Seafood salad – another variation on a theme

Prawn and broccoli salad

Prawn and broccoli salad

Yet another variation on the seafood salad theme – this time with prawns and broccoli.

Cooked prawns, shredded carrot, shredded red cabbage, sliced red onion, lettuce leaves, raw broccoli florets. Dress with fresh lemon juice, a drizzle of sesame oil, and a good blast of black pepper. That’s it. 

Conference pears worked very well as the dessert fruit, by the way.