Low Carb · Recent · Small dishes/ Appetizers/ Tapas · Veg/ Fruits · Veggie or Meat-free Meal

How to make Kale Chips

best kale chips

Finding the best temp for my kale chips : 100C for 80″


Green kale seen in Oberwil (BL)

purple kale

Purple kale seen in Oberwil (BL)

Kale chips (before put into oven).jpg

Kale chips before put into oven

Few days ago I tried to make kale chips for the first time. Can’t believe it was so easy to make and so delicious that before they cooled down completely, I have finished them in no time. I posted a photo in my Facebook page and unexpectedly got quite a lot of responses, can’t believe it has gained quite a lot interests.

Kale is known as Grünkohl in German; Ferderkohl in Switzerland and Boerenkool in Dutch. My first encounter of this leafy vegetable was used in Stompot, a dish that the finely chopped vegetable is cooked until soft and mixed with mashed potatoes, and goes with a cooked smoked sausage.

Then since I started making green smoothie, I learnt that kale is a wonderful leafy green vegetable, an alternative to spinach. However it is not easy to find kale in Switzerland. After I have kept asking around these 2 years, I know where I can get in my neighbourhood.

Look out in the farmers’ market around you.


Green and purple kale selling in farmers’ store


To make kale chips:

  1. Remove the kale leaves from the stalks and tear them in bite size pieces.
  2. Wash and drain with salad spinner.
  3. Preheat the oven at 100C.
  4. Lie the kale leaves on a greased baking tray.
  5. Rub the kale leaves with olive oil, and sprinkle with a little sea salt. Optional: you can add a few pinches of spices, namely cayenne pepper, chili and or cumin.
  6. Bake in the oven for 80mins, the leaves should still be green.
  7. Since they taste so good, you probably want to make a few batches.
  8. Cool down and enjoy ! You can also keep them in airtight box and be kept for a few days.



Kids-friendly · Low Carb · Main Dish · Seafood/ Meat · Soup/ Salads · Veg/ Fruits · Western Cooking

Avocado prawns mango salad


Avocado prawn mango salad


Mango vinegar  bought from Globus, Basel


Marc enjoyed it a lot and was learning how to use fork and knife.


Avocado prawn mango salad served

The other day I bought this mango vinegar, it says in the back that it is suitable for avocado shrimps salad or as a marinate for duck breast but there are no recipes in their website so I improvised and made my own mango vinaigrette with a bit of imagination and the result was very successful. We all like it very much and worth to make a note here so I can make again. We had heat wave last week and this tangy salad was very suitable to combat the heat.

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Asian Cooking · Fusion/ Contemporary · Japanese Cuisine · Low Carb · Main Dish · Sauces/ Seasonings/ Condiments/ Cooking Ingredients · Small dishes/ Appetizers/ Tapas · Soup/ Salads

Avocado Surimi Tobiko Quinoa Salad


Surimi tobiko salad 02

After numerous indecisive thought process, I came out this salad. It’s really awesome. The objective was to prepare something low carb. I wanted to use the quinoa to make sushi and came out too wet and failed so instead I mixed the filling together.

I have had eaten surimi tobiko cucumber salad many times in Hong Kong as an appetizer and this version has taken the salad up one level, even more delish and can serve as a main low carb dish.


Serves 3


  • 10 Sticks Surimi, cut into very thin strips
  • 1 cucumber, deseed, partly remove skin and cut into very thin strips
  • 3 tbsp Tobiko (you can buy them frozen)
  • a small handful Coriander, roughly chopped
  • 1 ripe Avocado, cut into small pieces
  • Toasted seaweed (optional: for garnish on top)
  • 2/3 cup white quinoa

Salad dressing inspired from recipe found in CHOW.com:

  • 1 tbsp light soy sauce
  • 3 tbsp dark toasted sesame oil
  • 3 tbsp toasted sesame seeds
  • 3 tbsp Mayonnaise
  • Juice of 1 lime
  • 1 tbsp Rice Vinegar
  • 2 tsp sriracha (Thai Chili sauce) or 2 tsp Korean Chili paste ( I have used Korean this time as I have run out of Srircha), you can add more if you want it more spicy



  1. Cooked the quinoa as instructed on your pack. Drain and transfer into a bowl, set aside to cool down.
  2. Prepare the ingredients as described above and place them in a mixing bowl.
  3. Prepare the salad dressing in a small bowl, you need a little whisking to mix well.
  4. Finally toss in the quinoa with in the other ingredients in the mixing bowl and pour in the salad dressing.
  5. This is enough for 3-4 people, depending if you serve as an appetizer or main course. I like to serve in smaller portion on a small plate and garnish with a little toasted seaweed on top. And repeat when I want second.


Surimi tobiko salad 03

So happy the avocado was so perfect : )


Asian Cooking · Korean Cuisine · Low Carb · Small dishes/ Appetizers/ Tapas · Veggie or Meat-free Meal

panfried tofu with korean spicy chili dipping sauce


This meat free  small dish is so yummy and easy to prepare. You simply cut a block of firm tofu into slices and panfry in medium high heat until golden yellow or a little crispy if you like. Prepare the dipping sauce as follow by mixing all ingredients in a small bowl and served warm.

Dipping sauce:

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp mirin
  • 1 tbsp sesame oil
  • 2 tsp sesame seeds
  • 1 tsp korean chili powder
  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • 1 tbsp finely chopped spring onion
Asian Cooking · Fusion/ Contemporary · Indian Cuisine · Low Carb · Small dishes/ Appetizers/ Tapas · Veggie or Meat-free Meal

Spinach Daal Tofu bites

Daal Palak on top of panfried tofu

Daal Palak on top of panfried tofu

A week ago or so I had lunch at Jay’s Indian Restaurant in Basel, I chose the Vegetarian lunch menu as I didn’t feel like eating meat that day. I really like their Kombi-Teller (Combi plate) idea of which the basmati rice, poppadoms, raitha (yogurt dip) is assembled together with the main dishes you have chosen.

The daal I had from Jay’s inspired me to try to make one myself. I don’t normally like lentils because of the texture but somehow the one at Jay’s got a very smooth texture. I had a pack of green lentils sitting in the cupboad for a long time and have been hoping to use it up. So I searched in the internet and most of them do not recommend it to cook too long as it would become mushy and none of them I saw was like Jay’s. When I was cooking, I was thinking that the daal would not be smooth no matter if you cook it longer. So I guess maybe he has blended it with a mixer, and so I did and like the results that become a smooth puree. So the trick is the extra step of BLENDING : ) From now on, I think I will eat lentils more often as lentils are very nutritious and low in calories, low in fat, no cholesterol, rich sources of protein, folic acid, dietary fibre, vitamins B & C…and high concentration of antioxidants. Great to learn lentils is a great fitness food.
A small pack of lentils ended into several portions and I read that they freeze well, so I kept some to eat for tonight and kept the remaining in portions in the freezer.

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Low Carb

Spring weight loss efforts

Reinach Apr 2013_01.jpg

Taken during a stroll on Sunday afternoon in Reinach, Basel Land

Summer is approaching and it’s time again to attempt to slim down a bit. I am jotting down these efforts that I am hoping to stick to it. Tried 2 weeks, bloody hard!!! I thought of having a break in the weekend and it makes it harder to get back on track

So here are my short listed 10 commandments:

1. No Carb in the evening meals
2. Drink 8 glasses of tea/ water a day
3. No evening snacks
4. No sweets (sugar, chocolate, desserts)
5. More vegetable and fruits. Try to eat more salads
6. Eat less meat, particularly red meat but more fish
7. Once a week, eat Familie Granola Museli with honey greek style yogurt for dinner, can add some berries
8. Once a week, go jogging or swimming once and one time Zumba Fitness
9. Every day following the iphone Ab Workout Ab to do crunches. (This is the most challenging!!!)
10. Go to bed earlier.

How about you? Any good tips, feel free to drop me a note and share your experience.





Asian Cooking · Featured · Fusion/ Contemporary · Japanese Cuisine · Low Carb · Seafood/ Meat · Small dishes/ Appetizers/ Tapas

Avocado and Tuna Cerviche

Tuna avocado Cerviche

Happy New Year to you all! I have been very quiet in the blogosphere. One excuse I have is because of busy lately in the Christmas and New Year Period. However, when I looked back it’s mainly because I have not opened my laptop as much as I did in the past. I use the iPad more often. Of course there is a WordPress app but it’s never as user friendly as using the computer in particular with the formatting, there is no way to make bullet points, I would need to draft from the app and then finalize online using the laptop.

I do have a few unfinished draft and here is one of them. I have been using my iPhone to take food photos instead of using SLR. I am now less picky than before. I have been thinking recently if I should stop blogging totally, because my aim of blogging is to keep the recipes I like and that I would definitely make again and again. I have discovered a few apps (e.g. Keep Recipes and Food Reporter) which serve the purpose but then I would store by recipes here and there but not in one place. I hope to get back to my blogging routine together this year and not distracted by other things. In 2013, my primary goals are more blogging and continue learning German.

Without further ado here is my avocado tuna cerviche, extremely to quick and easy to make, it’s a fusion of Mexican and Japanese cooking style, hope you will like it.

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Asian Cooking · Low Carb · Main Dish · Seafood/ Meat · Soup/ Salads · Vietnamese Cuisine

Bo Luc Lac (Vietnamese Shaking Beef Salad)

Last week, after my German class, I went to Lily’s for lunch. Weather was so hot that I did not feel like to have curry with rice or Pad Thai which I normally would order. I wanted to have something like and wanted to try something new, so I saw Bo Luc Lac and gave a try. I was a little worried if I would like it but I took the courage and came out from my comfort zone. I have never tried Bo Luc Lac in Hong Kong or Asia so I cannot tell if this is a really good one. But it came out to be a very light and refreshing dish, the beef was very tender and was cooked just right at medium. I was so happy to know this dish and tempted to make something similar at home the following day.

I searched online and found that you should use watercress but I have never seen watercress here, so I used salad cress and baby spinach instead, and I used the garden herbs I have namely thyme, small leaves basil and oregano. Most recipes I saw used oyster sauce in the marinade but I skipped it as I got a piece of US entrecôte and with good quality beef, it’s not necessary to use too much or too strong seasonings.

This is a great summer salad, I was lighter after having this no carb salad 2 times. I felt so satisfied and did not feel hungry without any carbohydrate intake. I highly recommend this as a fitness salad and it is so easy and quick to prepare as the ingredients for the vinaigrette are stock at home at all time.

Continue reading “Bo Luc Lac (Vietnamese Shaking Beef Salad)”

Asian Cooking · Chinese Cuisine · Featured · Low Carb · Main Dish · Rice/ Noodles/ Pasta/ Bread/ Other Grains · Sauces/ Seasonings/ Condiments/ Cooking Ingredients · Seafood/ Meat · Soup/ Salads

Chinese Shredded Chicken & Mung Bean Sheets Salad (涼拌雞絲粉皮)

Finished product, see below for a photo before added the dressing.

This year we have a very nice and hot May, many sunny days, I recalled that last year it was so wet that I could not wear summer clothes much. This year the vegetables in our garden seem to be doing a lot better this year too, let’s see what we can eat this year.

With such warm weather, I am always motivated to prepare some dishes serve at room temperature. I have been eating several meals Japanese cold somen, homemade millet veggie burger (hope to blog this later) and this Chinese Shredded Chicken & Mung Bean Sheets Salad which I am going to write about. I found these Mung Bean Sheets (they are square shaped) in the Asian Groceries store here, I thought it would be a Chinese product but it’s actually made in Thailand. I asked the shop assistant how do they cook it and she said you can cook it just like normal noodles. Then I found online that there is a Thai Mung Bean Vermicelli salad, perhaps will try one day.

In Hong Kong, I can even buy fresh Mung Bean sheets but I have to use the dried ones here. Anyway, normally in the restaurants, we order this dish as one of the appetizers or as a side dishes but at home, I made this as a main course, the dish normally only consists chicken, cucumber and the sauce but I have added cherry tomatoes and immediately it did not look like a Chinese dish anymore.

Serves 2-3


  • 2 chicken breasts
  • 10 black peppercorns
  • 2 bay leaves
  • 1 pack (190g) Mung Bean Sheets (綠豆粉皮)
  • 1 tsp spring onion, finely chopped
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • sesame oil
  • 1 cucumber
  • 3 handfuls cherry tomtoes
Sesame dressing:
  • 1.5 tbsp chinese sesame sauce (or tahini)
  • 1 tsp peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard sauce
  • 1/2 fresh lime juice
  • 1 tbsp Chinese red chili oil
  • 1 tsp Chinese Gualin Chili Sauce
  • 1 tbsp Chinese black vinegar
  • 1 tbsp sugar
  • 2 tbsp sesame oil
  • 1 tbsp extra virgin olive oil
  • 1 tsp fish sauce
  • 1/4 cup water for thining the sauce


  1. You can prepare the salad dressing a few hours ahead if you like. Simply mix the above ingredients in a bowl and set aside. Tahini can be used as substitute or replace with peanut butter. I have read somewhere that the sesame seeds used for tahini is not roasted whereas the sesame seeds are roasted for the Chinese one. That explains why they taste different. Personally, I find the Chinese sesame sauce is more fragrant.
  2. Fill a pan with water, add the peppercorns and bay leaves, bring the water to boil, then add the chicken breasts into the pan and turn the heat to medium high heat, poach the chicken for about 10 minutes or until cooked. Discard the water, peppercorn and bay leaves. Let the chicken to cool down and then using your hands to shred the chicken into small pieces. Shred as fine as possible, the finer (smaller pieces) of the chicken, the better texture you feel when you eat the salad. You can use 2 forks too, if you prefer. But I prefer using hand myself, make sure your hands are cleaned of course, it feels more mechanic if you use fork and knife, try both methods and let me know if you can find the difference.
  3. Wash and cut the cucumber into thin strips, you can use a food processor, it’s much quicker, set aside.
  4. Wash and cut the cherry tomatoes into halves, set aside.
  5. Cook the mung bean sheets as instructed on the pack, it may take around 5-7 mins. When fully cooked, the mung bean sheets will become white and curl up. Drain to discard the liquid, then drizzle some sesame oil, toss to avoid them from sticking together.
  6. To assemble, use a large flat bowl, place a layer of cooked mung bean sheets at the bottom. Then layer the cucumber, tomatoes and shredded chicken as you like on top and pour the sesame dressing accordingly. Serve immediately.



Only cook the mung bean sheets when you are ready to eat, once cooked do not leave them for a long time as they will become hardened.