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.
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.
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
Cooked the quinoa as instructed on your pack. Drain and transfer into a bowl, set aside to cool down.
Prepare the ingredients as described above and place them in a mixing bowl.
Prepare the salad dressing in a small bowl, you need a little whisking to mix well.
Finally toss in the quinoa with in the other ingredients in the mixing bowl and pour in the salad dressing.
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.
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.
Last Saturday I finally visited Lörrach food market in Germany which happens every Tuesdays, Thursdays and Saturdays. I was never keen to go to the food market across the German border but since I have had some German lessons since January, I am more excited to explore more in Germany. I am not even close to fluent yet, still a long long way to go but the big difference in the exchange rate between Euros and Swiss Francs. We can really save a lot from shopping in Germany. Previously I preferred to go across the French border (St. Louis and Mulhouse) because I can communicate better in French. Now it’s time to explore the German side.
Hubby has gone for a long business trip for 10 days, I am using this opportunity to eat as little meat and carb as possible.
Today is Mother’s Day, to be honest, Marc is not even two years old yet, I don’t have strong feelings that we need to do something special today. He has been really good that allowed me to lie in this morning and he was able to sleep next to me. After we had breakfast, I prepared carrot and leek soup, then we planted the baby sunflower plant together. We played football for a while in our garden, watched Formula 1 on TV and Bas stopped by briefly to give me a red rose for Mother’s Day. What a nice surprise!
Marc did not have afternoon nap today, glad he was able to hang out until after dinner and was able to turn in at 8:10pm! New record of an early night! That’s why I can take my laptop out and enjoy a glass of wine.
It’s white asparagus season right now. This season I have eaten more white asparagus than last year. Last Sunday we ate directly at the farm @Berriland Bottmingen, they have organized 3 days Spargelfest. After lunch, we bought some asparagus to take home. We asked for 500g and they gave us 1 kg. I used 500g to make cream of white asparagus soup and the remaining, I made a salad. In Basel, we have easy access to get white asparagus from the Alsace, France; Badischer, Germany, or from Greece and Spain. Alsace and Badischer are more local but my favorite is from Bottmingen which is just nearby, maybe because the production is limited and feels more special.
I love this salad with an Asian twist, another variation compared to the traditional way serving with Hollandaise sauce and ham.
I admit that I love meat especially a nice piece of steak or rack of lamb. I cannot imagine myself can become a vegan totally but occasionally I would have some meat free days especially when I want to lose some weight.
Going to a vegetarian restaurant usually will make me turning my head immediately, however, there is a place which have made me changed my mind towards veggie dishes. This is Hiltl in Zurich and its veggie fast food chain, Tibits. Hiltl is more formal, with sit in à la carte area , and a bar lounge just next to it. This place is so popular and packed at all times that you have to give the table to them after an hour or so. Tibits is a veggie fast food restaurant chain, it seems to be expanding its business outside Switzerland, the first one is UK. Anyway, I had lunch with a friend for the first time last year and was totally amazed that the veggie buffet is not boring at all and they have so much varieties and the ones I picked were all tasty. The stuffed jalapeño peppers are finger-licking. There is this Curried Tofu Melon I sampled was a surprised to me, it was so memorable that I wanted to look for the recipe but I could not find it in their cookbooks. And after months, I am still thinking of it from time to time, so I took the courage and tried to make it myself with my imagine and even add a little more ingredients to it. The results was great, Peter sounds skeptical over the phone when I told him that I was going to experiment a curry salad with melon and tofu. He made a remark: “interesting combination”. The only thing I would have to improve next time is to use less curry powder, otherwise it was just what I was looking for. I am very happy and has got me in a mood to explore more vegan dishes. That evening I have prepared a quinoa salad, bare with me, it will be my next post.
It has almost been a month seen my last post. I do miss blogging but right now, my first priority is really the little one. Although I do not have much time right now but I have not given up cooking something nice at home. Recently we have a guest visiting from UK for dinner, I have prepared fish moolie and a Thai green papaya saladwhich I will write about today. Peter prepared a beef rendang the night before so to help me out that I did not need to stress out on top of taking care of our Baby Marc. I also prepare another curry called fish moolie, hope will have time to blog too. From now on, you will probably read more about our little one rather than my gourmet travel.
Having said that I am glad that we could still have some short day trips during weekends. Two weeks ago we visited Trümmerbäch glacier waterfalls in Lauterbrunnen of Interlaken. These are 10 glacier waterfalls inside the mountain which are made accessible by a tunnel lift. The Trümmerbäch alone drains the mighty glacier from Eiger (3970m), Jungfrau(4158m) and Mönch (4099m). This is the only glacier-waterfalls in Europe which are still accessible in Europe. I walked up with Marc in a baby carrier, he could continue sleeping like an angel without being woken up by the extremely loud noise from the waterfall at all, very amazing! That day, we had game for lunch as this is only available in Autumns. I had escalopes of venison with sauteed grapes and game cream sauce, Donna, my friend had Jugged chamois hunter’s style. And all game dishes are typically to have pear with cranberry sauce, red cabbage, brussel sprouts. chestnut and glazed chestnuts. That day I found the venison tasted better and more easily acceptable, the chamois tasted rather rugged.
So after further ado, I should go back to my Thai Green Papaya Salad. When I was in Hong Kong, most of them I tried were too spicy for my taste, this time I can adjust the spiciness myself, when I first made the garlic chili paste, I thought it may be too spicy for me and my guest but in the end it came out just right and like it very much. The original recipe called for tomatoes and carrots but instead I used red onion which I find the purple color blended very nicely with the green snake beans as well as the dried shrimps and the sweet onion taste and its crispy texture went with the green papaya even better then the tomatoes.
8 Thai small red chilies (bird eye chilies), cut into 3-4 pieces each
8 cloves garlic, peeled and cut each into 2-3 pieces
2 tbsp small dried shrimp, soaked in the water for a while and discard the water, chopped briefly
1 unripe green papaya, peeled and julienned, make about 4 cups
1 cup long snake beans cut into 3-4cm long pieces
2 small red onion (make about 1 cup), cut into thin strips
1/4 cup tamarind juice concentrate
juice of 2-3 limes
3 tbsp fish sauce
2-3 tbsp brown sugar
1/4 cup chopped unsalted roasted peanuts, using a pestle and mortar
Prepare the ingredients as indicated.
To make tamarind concentrate: Start by compressing tamarind in warm water. Work the tamarind with your fingers to dissolve the soft fruit; gather up remaining undissolvable pulp, squeeze to extract juice and discard. Pour the tarmarind juice to a saucepan and bring to boil and then simmer to make into a concentrate juice. Use 1/4 cup for this recipe, the remaining can be kept in the fridge for other uses such as Pad Thai (Thai Fried Rice Noodles).
Use a handheld blender to whiz the garlic and chilies into a paste.
Panfry the dried shrimp and snake beans briefly.
Place the julienned green papaya, red onion, dried shrimps and snake beans into a large mixing bowl. Stir to mix well. Then add in the garlic chili paste.
Mix the tamarind, lime juice, fish sauce and brown sugar in a small bowl. Make sure the sugar is dissolved completely. Then mix into the green papaya. Let it stand for a while before serving so the green papaya can absorb the hot and sour salad dressing. Just before serving, mix in the chopped peanuts.
Transfer to a serving plate and with chopped peanuts.
Green papaya is actually unripe papaya, it can be bought in Asian grocery stores. One thing I learnt just recently is that green papaya and fish soup is said to help producing more milk for nursing mothers.
Sadly you can hardly find a decent Caesar salad in Switzerland when eating out and there is no romaine lettuce either. Luckily I found the little gem lettuce which is great as a subsitute, they are very crunchy and you hardly need to discard any soft leaves.
Years ago, I went to buy a wooden salad bowl in Hong Kong, just because I impulsively wanted to try making Caesar salad from scratch at home. I was intrigued by some restaurants which prepare the Caesar Salad in front of you and I wanted to imitate, hahaha! Honestly, I only used that wooden bowl once and until yesterday all of a sudden I wanted to try making it again. I have searched many versions in the internet and there was actually another webpage I wanted to link to but I have lost it somehow. Anyway, I learnt that instead of using raw egg, you can use mayonnaise and yogurt instead and so I did. The taste came out very well, Peter even said that mine was better than those in US, I said he really knew how to praise me so I will keep cooking more. Personally, I think most Caesar salad in the US taste good most of the time. So I would like to keep a record of my adapted version so I can keep making again and again!
Oh one note, I personally do not like croutons, so you will see I have skipped this in my version.
Yesterday Peter and I went for a short Autumn hike in Wasserfallen-Regioldswil in Basel Land. We first took a cable car up and then the hike began. We chose the route direction to the Passwang, if you are lucky with the weather, on top you can see as far as to the Alps, the Jungfrau. By the time we got home, it was late afternoon and we both have tired legs. So I chose to make something relatively simple and nice. The Teriyaki and salad were both quick and easy to prepare.
With the yellow pear tomatoes and herbs from our vegetable garden, I had been thinking of how to consume them. Earlier on I made a caprese pasta. Another idea I got was to make a farro salad with roasted vegetables. Instead of using white wine vinegar, I found out that balsamico blanco (a white balsamic vinegar) is a very good subsititute, it tastes a little sweet and less sour than normal white wine vinegar. As a fitness menu, I ate this as a main dish for my meat-free day.
I have been on the road quite a lot lately, just came back from Tuscany, had a really great time there but before I share my travel and gourmet experience with you (as I have to tidy up my photos first), I would like to share this simple and low-carb recipe with you.
Two weeks ago I made a chicken vegetable soup from scratch but I found using all meat in the soup was a bit too much so I kept some chicken meat for a warm oriental salad the following day and all of us like it a lot. If you like sesame sauce, you will surely like this.
I have managed to buy this French free range chicken which has a relatively bright yellow skin similar to the Chinese chicken I used to have in Hong Kong. And believe me, the chicken really had a much better taste than the normal ones. It really paid off! The chicken still tasted great after cooking for 1.5 hours for the chicken soup base.
How do you make use of your cooked chicken, please feel free to share, would love to hear : )
2 handfuls of chicken meat kept from the chicken soup
1 small cauliflower, wash and cut into pieces
handful of Green peas, wash and drain
1/2 cucumber, peel briefly, seeds removed & cut into strips
extra virgin olive oil
Note: feel free to add or substitute with your favorite vegetables
Just came back from UK, almost time for dinner, I had to figure out something quick, nice and light for dinner. We had some very nice artichoke and veal ravioli in the freezer but there was no parmesan cheese at home so we stopped by the new ALDI in our neighbourhood to get some. There we found some fresh rucola (arugula or rocket) and my favorite prociutto crudo. ALDI products are really value for money, it proved me wrong that being priced lower does not mean that it is not good quality. My in-laws are big fans of ALDI, Holland. When they came to visit us in Switzerland, I had so much fun shopping with them in ALDI, sharing with me their best buys, unfortunately the Dutch Vla & cheese are not available here. The prosciutto was discovered by them and now I like this one better than other normal supermarkets here as this one tastes just right, not too salty. Now I have a new food shopping cost-saving strategy, if time allows, I would first go to ALDI first to buy the things I could find there, and then I will go the normal supermarket to buy the outstanding items.