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.



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.

Continue reading “Spinach Daal Tofu bites”

Asian Cooking · Japanese Cuisine · Seafood/ Meat · Small dishes/ Appetizers/ Tapas

Japanese shaking beef cubes with garlic


From time to time, I would crave for a nice US beef steak. However, US beef is very expensive in Switzerland. I would either buy in Germany or even better recently, I came cross Aldi Switzerland is selling US Angus beef entrecôte at a very reasonable price. Today I  saw from their flyer again that they have restocked again and immediately went to buy some to stock up and keep in the freezer as they are sold out really fast.

Instead of panfry the whole piece of steak, I wanted to cook differently and had made this Japanese Isakaya version-shaking bite sized beef cubes or you would also come across this in a teppanyaki restaurant which serves this garlic beef towards the end of the dinner with some stir fried vegetables and fried rice. It’s so easy and quick to prepare and you can adapt to the available ingredients at home. This dish is ideal to serve with a few more small dishes and share with family and friends when you don’t want to have a formal dinner like a Friday night.

Continue reading “Japanese shaking beef cubes with garlic”

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.

Continue reading “Avocado and Tuna Cerviche”

Cheese/ Dairy Products · Small dishes/ Appetizers/ Tapas · Veg/ Fruits · Western Cooking

Ottolenghi's roasted crusted Kabocha squash wedges

Had lunch at a friend’s place recently, and she showed me her new cookbook: Yotam Ottolenghi’s PLENTY. It’s a vegetarian cookbook, she said she is cooking more veggie dishes is because her daughter’s bf is vegetarian. Anyway, my friend never likes buying or keeping excessive things in her house and she has put bookmarks on those she would like to try, so this cookbook must be something. I heard of Ottolenghi’s restaurant but never been when I was in UK. A few days ago, I went to Bider and Tanner, my favorite bookstore in Basel, and found they have PLENTY in stock. I initially planned to order online but thought will do more research first but then this first edition standing in front of me looks very inviting so with further delay I got myself this copy. I was very excited to dig into my first vegetarian cookbook and started bookmarking as well. I have always wanted to get a vegetarian cookbook but didn’t know which one to get as I want to do it right. And I am glad I made the right choice. Ottolenghi is not vegetarian himself but he was asked to write a column in The Guardian featuring his veggie dishes and overtime, he got popular from this. Reading his foreword, he has nicely described the increased popularity of vegetarian cuisine, where do they come from. I am just one of them that he described that there is a group of people who are not 100% vegetarian but would like to eat more healthily and eat less meat.

Anyhow, among of those I bookmarked, I have chosen to make his crusted pumpkin wedges. I have a Japanese pumpkin, Kabocha in the garage. Kobocha is easily accessible in Hong Kong and US but not in Switzerland. When I saw Kobocha available in a health food store in my neighbourhood, I was so thrilled and without hesitation and bought one.

So with a special squash, it sounds like the intense, sweet and starchy texture of Kabocha will fit perfectly for this recipe, although it says most pumpkins would work.

The results and responsed came out extremely well, I was a bit skeptical at the beginning that my family members may not like it but they all gave thumbs up. I have not had time to explore many new dishes lately but this one is a hit, will definitely make again. I think I will use butternut squash if Kabocha is not available. Since it’s Friday night, I prepared our dinner in tapas fashion, crusted pumpkin, some Serrano Jamon, cheese, Japanese bite size August beef steak and a bottle of wine. The whole preparation was very quick except a little time to prepare the crust but luckily Marc was had been really good today, he was able to entertain himself with the kitchenware I provided him. He seems to like cooking but of course too early to conclude but at least he is interested so far.

I am not too sure if it is okay to post the recipe here due to copyright issue but I can highlight a few things from the recipe.

Continue reading “Ottolenghi's roasted crusted Kabocha squash wedges”