Malaysian chicken curry 02

  Malaysian Chicken Curry (馬來咖喱雞)  

Looking to Davos Dorf from coming the ski slope

Looking to Davos Dorf from coming the ski slope

復活節假期間我哋一家三口去咗Davos ‘hea’ 咗幾日,入住我喜愛的 Intercontinental Davos, 建築物形象隻金蛋,就想起來對復活節很給應景。因只逗留數天,所以沒有入住渡假屋,那些要住上一星期才可。這兒有很完善的Kids Club, 隨時可以放低阿仔去玩,大人便可鬆一鬆,去spa 或book 個按摩疏乎吓😃。

第一日天氣唔係噤好,居然還落雪,正啱休息吓,我哋其實三個都未完全康復,所以真是來relax。打後都比預計的好,我很似啲西人一樣,見到太陽鬼噤興奮,同一個地方,每天從露台映同一景象都不覺悶,放低雜念,慢慢欣賞大自然之美。每早見到淸朗的藍天白雲,都覺得䁠咗。

第二天,滑咗一陣雪,其實我數星期滑雪傷到左膝,已好得九成有多,並無大礙,但唔落場都唔知滑唔滑到,自己又貪玩,帶住阿仔,都唔可以滑得出咩樣,我在不大高處,上落來回到數次,我已很意足了。

風境雖靚,但食方面就較為失望,原本在酒店設有唔錯的日本料理,但已轉為意大利餐廳。另外我們熟悉的中菜菜館又被Casino 佔據,所以天天都要食西餐,回到家第二晚下煮我便提意簡簡單單煮馬來咖喱雞,反正有一大樽自家制的馬來咖哩粉,很方便,P完全舉腳贊同,講到咖喱他一定不會反對。另外我就做台灣肉燥飯給阿仔,剩下來的可以分小份冷藏,供打後他的星期三午餐享用。

做馬來咖喱, 你可用現成購買到的馬來咖喱粉, 又或可用自制的咖喱粉。

 

Last week was Easter holiday, we had a short getaway in Davos, Switzerland. We stayed at Intercontinental Davos, I called it the big Golden Easter egg to Marc, perfect for the occasion, and because I didn’t allow him to eat more chocolate eggs these days since he had not recovered from his cold and bad cough. We chose this place because they have a very well-equipped Kids Club, with all kinds of activities during the day, so the parents can take a short break to go skiing or to the spa area to relax a bit.

The weather on our first day was not great, it was even snowing, so we didn’t do much, went to our favorite Coffee place, called Kaffee Klatsch and hanged out a bit there and then we went to the Spa, but that was just what we all needed, to relax!!!!!

The second day and onwards, we had blue sky, went skiing for a bit but not too much as I actually had a small injured on my knee in early February from skiing, nothing was broken, blessed and I was happy already that I could make numerous descends. One of us had to stay with Marc, so could not go to far anyway, I took the nearest chairlift up by myself at St Jakobshorn, 4 descends and then I could feel my injured area, that signalled that it was enough for the day and I should not to push further.

The scenery in Davos was breathtaking, especially at this place called where it is very popular for ski-touring. It was so untouched and looked as if heaven on earth.

The food was rather disappointing, there are many nice eateries but mostly Swiss or Western style, the dishes are on the heavy and rich side. Previous years, we have two favorite eateries in Davos, one is the Chinese restaurant called Zauberberg, they served authentic Chinese dishes but don’t know since when they have closed down. The second one which is a Japanese restaurant in the hotel here has changed into an Italian restaurant. That’s why we would rather eat at Kaffee Klatch as the food is lighter and the place is always cozy.

As a result, when we got home, I was desperate for some Asian food and I proposed to make Malaysian Chicken Curry. With curry, P would never say no. So as promised earlier, here is the recipe with my Homemade Malaysian Curry Powder I prepared not long ago.

You can use store-bought Malaysian curry powder but here I refer to the use of Homemade Malaysian Curry Powder my homemade Malaysian curry powder.

Intercontinental Davos 01

Golden Egg, Intercontinental Davos

Sunbathing on the terrace

Sunbathing on the terrace

Me and Marc

Me and Marc

Enjoying under the sun

Enjoying under the sun

 

Late lunch at Kaffee Klatsch

Lunch at Kaffee Klatsch

 

Cozy atmosphere at Kaffee Klatsch, opens 365 days

Cozy atmosphere at Kaffee Klatsch, opens 365 days

 

This asparagus pasta was light and delicious, creamy but not too creamy.

This asparagus pasta was light and delicious, creamy but not too creamy.

 

Dry Aged Pork Chop

Dry Aged Pork Chop, this was awarded with Swiss Gourmet Porc Grand Cru. This was aged for 3 weeks, claimed to have unique flavors. However, I was not impressed, the piece of meat looked big but half of it I had to removed because it was all fat.

 

 

 

 

 

 

 

 

Quinoa patties 05

  Quinoa, sweet potato patties (迷你藜麥蕃薯餅)  

Quinoa patties 02

 

藜麥又名奎奴亞藜,英文名字 quinoa,讀作 Keen-wah,原產於南美洲安第斯山區,是印加土著居民的主糧,已至少有5,000多年歷史。

藜麥是近年深受消費者大熱追捧的健康食品,尤其是素食者。用法跟其他榖類一樣,其實它是種子,其口感帶煙靭,味道帶有淡淡的堅果味。

其豐富的營養價值和好處被列為完美營養食品 (superfood),被印加人譽為「榖物之母」(mothergrain)。它含豐富蛋白質,九種人體所需的氨基酸,維他命B,鐵質,鎂,奧米加三、纖維等。它的「四低」:低熱量,低脂,低糖,低鈉,不含膽固醇及麩質(gluten-free) 對維持心臟、心血管的健康,體重管理,對腸胃敏感者都很有幫助。但有泌尿問題人仕就要少吃,因藜麥和菠菜一樣,含草酸鹽,可引致結石。

在街外大家可見藜麥常用在沙津中,其實在屋企都很容易煮,用電飯煲煮都得,很方便,個人比較喜歡混入一小把加入平日食開的白米一起煮。

另外又可以用在其他菜式中,例如可放些在什菜湯中,又或可代替米用來當作炒飯一樣看待,最啱那些「唔嗅米氣」的一族,哈哈😜。

在這兒我想和大家分享的就是這個迷你藜麥蕃薯餅。家裏有本德文烹飪書,書名: VEGAN LOVE STORY, Hiltl & Tibits-The Cookbook. Hiltl (1898年創辨是全世界第一間素食餐廳) 和 Tibits 均為瑞士很有名的素食餐廳。

書內有一個藜麥薯仔扒的食譜,我靈機一觸做了這迷你藜麥蕃薯餅,可當正餐,小食或伴菜。

 

A few weeks ago, there was a new Facebook group created for Bloggers in Switzerland. One of the bloggers, Walking on Mom has suggested to do a Round-Up of family-friendly vegetables-based recipes, so I am contributing this Quinoa, sweet potatoes patties which I have adapted from the Vegan Love Story, Hiltl & Tibits Cookbook.

Hiltl is the world first vegetarian restaurant, established since 1898. It is located in Zurich. Tibits belongs to Hiltl group, it is casual-dining and buffet style, first Tibits restaurant was started in 2000, and now can be found in Basel, Bern, Zurich, Lucern, Winterthur and London.

It’s truly amazing to see how veggie dishes can be prepared easily and tasty can fill you up and that you won’t miss the meat a bit.

Quinoa is seen a lot in salads, I find this is another nice idea to consume quinoa, these patties can be served as main meal alone or as a side-dish or finger-food.

 

Quinoa patties 01b

 

 

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Quinoa patties 03

 

Quinoa patties 04

 

Quinoa patties 06a

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  Sushi Handroll à la table (桌面自助手卷)  

早上與好友見面-中午做自助手卷-下午放飛機

今早一送咗阿仔返學,我便直接揸車過徳國 Las Burg 接收在網上的購物,因遊寄到瑞士地址有很多候收件時郵差往往要收稅,所以雖然Amazon.de 話免運費,我都係唔想冒險,唔係又激到一頭煙。住在巴塞意 (Basel )就係有這個好處,過德國和法國話都無噤快,就過咗邊境,就好似香港過深圳一樣。現在如果無車,坐八號電車可直接過到德國 Weil am Rhein, 上年终於通車。

我的第一個中國香港同胞朋友 Carmen 就住在附近,whatsapp 過佢,睇吓有沒有空短聚片刻,了解吓大家的近況。好朋友就是這樣,突然其來的一個信息,不介意沒有什麼預備下見面。見到她的📷攝影事業已走上軌道,蒸蒸日上,找到自己的目標和理想實在為她高興!我也很興奮地講述我的部落格的改動和方向。

如果你有對家庭合照,結婚照有興趣,可到以下網址查看佢的portfolio,Carmen 最擅長外景拍攝,個人風格時尚,映到每個人的自然美,不得不贊👍!我的profile photo 便就是她用iPhone即興隨意拍攝,當日佢還幫我set 頭化妝,那天其實係我哋的 Ladies’ nite out!三個女士勁難得可以放下家人出外鬆一鬆!

請按下連結:Carmen Wong Fisch Photography

探訪完Carmen 之後,便差不多要接仔放學,今日星期三,中午早放要預備午餐給我倆,但近日佢因久咳不未痊癒,所以要戒口和食得清淡,湯通粉,粥等等,已用了數餐,開始有微言投訴,我自己也一樣,所以一路揸車一邊想,想起以前到Carmen 舊居,佢為我預備的自助手卷午餐,很懷念之前的午餐約會呀!不過又學到嘢,原來將預備嘅材料通通放在碟和桌上,自選配搭即場包手卷享用,談笑風生多好。

因時間關係,我回家立即煮落飯便接M回家。佢近日一定正在長高,一日都叫餓,所以回到家便要快手快腳,做俾大少食先,佢超喜歡。接著我做咗以下給自己。

沒有魚生但食得健康又滿足的一餐!接著下午二時M今日有運動堂,我另外為佢報名的,不屬於校內活動,又要送佢去上堂了。

今日真是節目豐富,下了多天雨和雪,今日難得天朗氣清,P答應M如天氣許可便帶佢去放他的微型飛機, 佢終於得償所願,不過我都睇得好開心😀!

 

One Fine Day

Morning: Quick meet-up with good friend, midday: made sushi handroll là la table, afternoon: tried out Marc’s mini plane

This morning right after I dropped off Marc at school, I went directly to Las Burg in Weil Am Rhein to pick up my online shopping. A lot of people who live in Switzerland would choose this method since a lot of times the delivery charge to Switzerland is more expensive and sometimes we even have to pay the tax incurred.

My friend Carmen who just lives nearby, was luckily available to meet up briefly for a quick coffee and catch up. She is my first Cantonese speaking friend here. We used to meet up for lunch at her old place, and she always came up with brilliant and creative lunch ideas. However, now that she has developed her own photography business, she hardly has any spare time anymore. Nevertheless, I am truly happy for her that she has found her business venture. Her photos are amazing, she is good at outdoor shootings and can capture the natural beauty of every individual, be it for an expecting mother or a newborn or a wedding occasion or a family.

If you are interested, please check out her portfolio in her website, you can book a session with her when you travel to Switzerland next time:

Please click for hyperlink: Carmen Wong Fisch Photography

 

So after a quick catch-up, it was almost time to pick up Marc already. Wednesday is his short day, I would need to prepare lunch for us both. However, he has this cough lingering for weeks, I have to be careful of what to give him. I have made rice porridge, soup macaronic or noodles repeatedly and he is beginning to get bored with them.  So on the way home, I recalled one sushi handroll lunch I had with Carmen. She made it so interesting that we could wrap, eat and chat at the same time. So I made a simplified version.

No raw fish but still very tasty and healthy! Other ingredients you can use include avocados, carrots, tofu, etc. I just used what is available and suitable from my fridge.

After lunch, Marc had sports class and then we went to try out his little plane in an open field. He was lucky as we had days of miserable weather and this day we had clear blue sky, perfect timing.

 

A lot of action today!

A lot of action today!

Run baby run

Run baby run!

 

quick homestyle peking duck

  Homestyle quick version Peking Duck (家庭快版北京填鴨)  

其實當我公佈想嘗試加啲中文入我的部落格之後,真係有啲驚,因為自問中文水平淺和有限,但如果我越怕,便越少機會接觸中文。我在瑞士可以用中文對話的朋友,十隻手指可能都數得晒,大家又不能時常見面,就算識講廣東話都不是地道或完全流利的,見面時,最後都係講英文為多。點都好喇,思前想後,Bits & Bites 這個專欄正好可以俾我藉住這個空間發牢騷,吹吹水,寫得唔好請勿見怪,多多包涵,大家可不防告知我寫錯字,待我日後可以改進,我就在這兒獻醜獻醜!

阿仔今日返咗學一個小時後,我就接到老師電話話佢真係好唔舒服的樣子,但沒有發燒。佢其實由農曆新年開始咳,至今日仍未停,昨晚還説喉嚨痛。我立即和佢睇醫生,最後醫生都係無可避免之下,要配抗生素給服用。在學校佢就似隻病貓😿,返到屋企就成隻甩繩馬榴🙉,重非常開胃,成日話肚餓。好在佢都聽話肯食我煲的咸瘦肉粥 (聚火),不過佢話令佢成日要上廁喎,我話係好事,幫佢沖走啲唔好嘅嘢。

今晚煮湯通心粉過佢做晚餐,我解凍咗件鴨胸不能再流,便以最簡單嘅方法煎鴨胸,做咗家庭式快版的田鴨餐 (算得上係低澱粉餐嗎?),超易,啲油逼晒出嚟,但未夠脆,留返下次再改進,各下如有貼士 ,請分享!

Just when I have announced that I would like to write some Chinese in my blog, actually I am feeling a bit scared as my written Chinese is not good. However, I would like to give a try and only by doing this, I can have more exposure to the language. Anyway, the Bits and Bites page seems to be a very suitable platform for me to bla bla bla.

A few days ago, I have made a homestyle short cut quick version of Peking duck. There are still room for improvement to get the skin crispy. I think I need to put more salt on the skin next time, nevertheless, the doneness of the duck breast was perfect. I have only sprinkled salt and pepper and pinches of five spices on both sides. Next time I should remember to criss-cross cut the skin and generously apply a layer of salt on the skin side only. And I should put the duck breast in the oven after rendering the duck fat.

Peking duck with wrapper

 

 

 

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  Korean Glass Noodle (Japchae)  

Somehow every time I make Japchae, it’s hard to just make a small portion, all the ingredients add up together will make a big bowl. I wish my good friends live nearby so I could just let them know and they come over to have some. One time I did cook and then packed into boxes and delivered to my friends. However, this is not feasible anymore, weekdays are busier in his second year of kindergarden, more after school activities, driving, cooking, giving him shower and putting him to bed on time.

Japchae requires a lot of chopping but with a bit advanced planning and preparation, it didn’t stop me to enjoy this dish on a busy day. This time I didn’t use spinach but cabbage instead and added something else, worked perfectly and now I found out the tricks of how not to make the sweet potato noodle sticking together. Thanks to Maangchi’s recipe.

For ingredients, I used cabbage, carrots, zucchini, beef, enoki mushrooms, bean sprouts, cloud fungus, Chinese mushrooms, eggs. For meatless version, you can use fried tofu and more eggs instead of beef. You don’t necessary use spinach, I just use whatever I have at home and it worked.  You can serve with or without rice. Marc enjoyed it very much with rice.

Good thing is that Tuesdays I have TRX, so I don’t have to worry about cooking tomorrow.

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  Chinese Ginger & Spring Onion Lobster Egg Noodle Recipe (上湯薑蔥龍蝦燴麵)  

Living in Basel, Switzerland is not easy to find live seafood at all. So when I came across live crabs across the French border, my eyes  could not get off the water tank. Then later my friend told me that they have live lobsters when it’s season which in around this time in November, I went to check it out last year but unfortunately the water tank was ‘kaputt’ broken. So this year, a few days ago, I went to try my luck again. And I was lucky this time.

 

I have never cooked lobster before. This was my first time ever. The lobsters here are not as big as those Australian lobsters I have in Hong Kong. Here I guess mostly under 1 kg on average. The one I chose was just less than 700g and cost me about EUR 25  (1kg cost EUR 36.8)which I thought not too bad.

The Cantonese way of preparing lobster is unbeatable in my opinion. The cooking part is pretty easy I found, the challenging part was how to cut the lobster in pieces. I googled and found out the easiest way to place the lobster in the freezer for an hour or so. Then take it out, remove its head, clean up the internal parts, removed the unwanted part and cut into pieces. I am not going into details for this part as probably my vegan friends will find it cruel.

And the end results I was very delighted, Marc enjoyed it a lot especially the noodles. I guess after the first trial, I need to make again before the season ends. So here, I quickly archived the lobster egg noodle recipe for future use.

Hommard bleu 01

Hommard Bleu

Hommard bleu

Korean Hotpot Noodle

  Korean Hotpot Noodle  

Oh gosh, it’s been almost 3 months since I last posted. Life has been extremely busy because of our move. We have moved in for almost 2 months but still a lot to do, we still need to look for lamps, curtains, etc. Our new nest has four floors so many stairs to walk up and down and first week was pretty exhausting, Peter and I both got muscle ache from carrying the stuffs up and down.

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Marc has started Kindergarten in August and blessed that he is doing very well and is enjoying very much at school. I was previously a bit worried that he had to increased from 3 days to 5 days to school and he has to be at school half an hour earlier than preschool but all these worries seems to be unnecessary. He even asks for going to school when he was having his school holidays. He likes doing his homework. And his German is progressing well and even correct my German.

Me: Your German is better than mama’s. You can teach me German.

Marc: My German is better than your German. I can teach you.

Me: Yes, you can teach me German and I can teach you Chinese and English.

Marc: I want to learn Chinese, so I can speak Chinese to her.

10 days ago, he had to perform at school for the Halloween party, last year he was very shy and won’t join the group singing but this year, he managed very well. Like all parents, I was almost feeling a bit emotional, witnessing he is growing and progressing everyday.

Up to now, he is still eager to help my households, he has insisted to help me to carry the cleaned folded washing upstairs to the bedrooms; he helps during I wash my car; he will help me to put the clean dishes back to the cupboard, etc. I am enjoying his helpfulness while it lasts.

We also share a little secret, it’s Belly to Belly ! It’s solely a mommy n’ son’s secret. Something I want to remember forever.

As for myself, I seem to have more time since he goes to school 5 days a week. However, I still feel not having enough time. Probably because of the new home, there are workers coming in and out from time to time. I was hoping to go to fitness 3 times weekly but twice weekly is the best I can managed so far. I was given a new set of strength training exercises a few weeks ago and instead of counting in reps, I now have to use the stopwatch, i.e. aim as many reps in 45 secs or 1 min. This is much harder to my taste so sometimes feel I have to drag myself a little to the fitness studio. I get muscle ache the following day and need 2 days rest before my next attempt. But once I started, I managed to finish the workout, then it feels good.

Frankly, I didn’t try much new dishes, also a reason of not posting. I have been cooking more Korean dishes recently. And this post I would like to share the Korean hotpot noodle which is my favorite when I was in Hong Kong. You can eat as a main dish.

My food blogger friend, Peter @HomeCooking Diary has shared this recipe with me years ago and I have made twice and this time I thought I have to post it for future use instead of keep searching in my mailbox.

To Peter: Many thanks for getting this recipe for me from your friend. It is delicious and tasted just like I had it in the Korean restaurant in Hong Kong. Hope all is well on your side.

 

Below are photos of how this Korean hotpot noodle looks like when I had it in Hong Kong, the fresh noodles of course is even better than the frozen one, personally I loves the texture of these fresh noodles, more bouncy than the Japanese ones:

Korean Hotpot Noodle in HK

Korean Hotpot Noodle

Raw tomato sauce pasta

  Raw Tomato Sauce Spaghetti  

Just returned from a week holiday in Holland, we were really really lucky with the weather, the entire week, we could wear short sleeves. Had 3 days cycling, visiting family and friends, it was a relaxing and pleasant week to us all.

The holiday house we stayed is located in the National Park Weerriben, our house was near the water with duckies visiting us in the morning and rabbits in the evening.

When you are on holiday, it is best to prepare something which requires little preparation and since the weather was so warm, I thought a raw tomato sauce spaghetti would be very appropriate. It was so nice sitting on our terrace to enjoy the pasta and appreciate the nature surroundings.

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Korean Knife cut noodle (done)

  First time making Korean Knife-Cut Noodle, Kalguksu !!!  

Last Monday, I saw a Korean Knife-Cut Noodle, Kalguksu, posted in Facebook by KC, the photo was taken from Kwangjang Market, a famous food market in Seoul. It immediately drew my interest and I went to search in the internet and found a few recipes on how to make Kalguksu at home. I saw one video from YouTube and saw this old lady made these noodles by sitting on the straw mat flooring (like tatami), from rolling the dough into a big thin noodle sheet using a big wooden pole to cutting into thin strips of noodle, her feet were bended and folded all the time. I definitely can’t do that, totally impressed.

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  Kinder Surprise for breakfast?!?! And my Veggie Kimbap with Kale  

It’s best to delay your kids exposing to confectionery.

I now know why my mom had stopped me and my brother from eating sweets or crisps for as much as possible. This is because after observing for days, I notice that Marc will cough quite badly in the middle of the night when he has eaten more sweets or chocolates. Luckily, the next morning the cough is gone but he keeps coming back and asks for more chocolate again and forgets what has happened to him the night before and he has cried so badly.

And lately Marc has been crazy about chocolate or sweets, in particular Kinder Surprise Eggs. He likes the toys inside of course.

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Chinese steamed egg

  How to master perfect Chinese steamed eggs (蒸水蛋)  

Not sure how many of you are familiar with Chinese Steamed Eggs, but if you are Chinese, this surely will not be strange to you. Steamed eggs was one of my all time favorite childhood dishes. It is a simple and delicate dish which goes well with steamed rice and I find it suitable when you don’t have much appetite or just want something light and simple. Having said that it is simple, yet it took me a long time to master it perfectly, we have a Chinese saying “易學難精” which means easy to learn but difficult to master it perfectly.

When I was studying abroad in the UK, I needed to cook for myself. So steamed eggs came to my head, as it is supposed to be easy. Whisk eggs, add water, mix and steam, how difficult could that be?! But I failed for the first time. I asked my mom, she told me the instructions, after some time I tried again, the eggs solidified and was edible but the appearance was not smooth and pretty. Then I have not tried again for years until I came to Basel. Made occasionally, results were better but not quite consistent until these last 2 times. I don’t even need to measure the water required or sieve the egg mixture to get rid it of air bubbles as some people suggest nor I need to turn the heat from high heat to medium high. And I do not need to worry that it may be overcooked, exactly like how my mom does it. Every time I told my mom that it didn’t work perfectly, she teased me that I cannot master this simple dish. When I was in Hong Kong a few months ago in last November, she showed me that she didn’t even need to cover the plate anymore and the steamed eggs would still come out smooth with no bubbles. I suppose this is really a matter of practice, experience, and experiments with trials and errors.

So these last 2 times, with an interval of 6 months, I am able to repeat the perfect steamed eggs. I posted an iPhone photo in Facebook, unexpectedly that has generated a lot of comments and a lot of time asked me how to do it. It’s really no secret, so I take the chance to share my experience with you.

The above picture is the most basic version which contains only normal eggs.

As I grew up,  my mom has made us many other versions namely:

  • Steamed egg with salted egg (咸蛋蒸蛋)
  • Tricolor steamed eggs (三色蒸蛋) which consists of normal eggs, salted egg and thousand years egg
  • Steamed eggs with dried scallops (瑤柱蒸蛋)
  • Steamed egg with minced pork or beef (肉碎蒸蛋)
  • Steamed egg with fresh fish (魚片蒸蛋)
  • Steamed egg white (蒸蛋白), mom’s latest version, to minimize the cholesterol intake.

 

Luxury version :

  • Steamed egg white with crab leg or whole crab (花雕蛋白蒸蟹鉗), latest luxurious version. This is much more challenging, better leave the restaurants to prepare for us, haha.

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