A lifelong learning blog that focus on easy to follow home cooking recipes and a woman thoughts based on PURPLE rules in self-growth, parenting, men and women. QQ紫的生活杂记, 从「轻」开始, 从「紫」开始， 为自己从「心」补充生活所需的胶原蛋白，让每个男女人们的身心灵保持高「紫」量的弹性.
Normal version 🆚 New Year version Disneyland fireworks show. Memories of Disneyland Fireworks Show , from Orlando, Florida, USA (9 years ago)and Tokyo, Japan(3 & 2 years ago). A new year is filled with possibilities, so continue to dream big and believe in yourself this year! Remember, no matter what the year brings, you are loved and you are strong. Happy 2022, so glad we’re able to spend time together after a whole year!
跨年免不了要有烟火秀才感觉完整，终于抵不过天使们的要求而下定决心编辑好属于我们的迪士尼烟火回忆录。九年前(美国，奥兰多）+3年前+2年前（日本，东京）的回忆录，不好意思哈…C&J很爱看烟火秀，近期又一直循环播放迪士尼乐园的烟火表演咯…好吧，就编辑一下目前属于我们的🎇迪士尼烟火秀🎆 愿2022年继续清醒自律知进退，别拖泥带水，不骄不躁，沉稳淡定。就算不完美，也得做个真实、深情和懂得谢幕的男女人，记得人的一生唯有善良不可辜负，但善的底线是维护正义。Happy 2022 in advance！
{Ingredients} Chicken wings 10 pieces, honey 1 ½ tbsp.
{Marinades} Chopped garlic 1 tbsp, oyster sauce 1 tbsp , soy sauce ½ tbsp, palm sugar 1 tbsp, salt ½ tsp, honey ½ tbsp.
{Directions}
1. Marinate chicken wings with marinades for 3 hours or overnight.
2. After marinade, arrange chicken wings well on baking tray, marinades + honey to mix well, apply a layer and bake in pre-heated oven 200°C for 15 mins.
3. Then, brush another layer of honey sauce, flip over and apply another layer too, continue to bake for another 15 mins.
Q弹有嚼劲的紫水晶汤圆，做了三种馅料：黑芝麻、紫薯和红豆的。看似简单但对初学者来说还是要注意木薯粉和水的份量，不过只要有恒心多试试做几次就能慢慢做到要诀，不过手脚慢的我，包到最后一样面对粉团慢慢地干了，不易包到美美哒💪🏼😅Crystal tang yuan is made with tapioca flour with colorful filling inside. When cooked, the dough turn almost transparent. Crystal glutinous ball is a challenge for new learner as hands on found out there is still need to balance up the portion of flour and water, keep trying will get a better idea what is the correct portion as different brand of flour, different absorption of water.
Purple Crystal Glutinous Ball with Purple Sweet Potatoes, Red Bean and Black Sesame Filling (Tang Yuan)
{Ingredients}
Tapioca flour70g
Castor sugar 10g
Blue pea flower water 80-90ml+ few drop of lemon juice
Corn oil 10g
{Filling}
Black sesame, purple sweet potato and red bean paste
{Sweet Soup Base}
Peeled ginger pieces + brown sugar 1 tbsp + water 300ml, bring to boil only add in osmanthus flower/goji berries that soaked in hot water for 1 min.
{Directions}
1. Mix half blue pea flower water with tapioca powder well and set aside. Another half of blue pea flower water + castor sugar+ corn oil bring to boil and off heat, add in tapioca blue pea flower mixture, keep stirring until forming a soft dough (process need to take 10-15mins, the dough can’t be 100% cooked-80% cooked dough more easy to knead, sticky liquid condition, must be patience to continue keep stirring).
2. If dough not enough 80% cooked, divide into half, put half back into the pot reheat under low heat for a while, then continue to knead until get a soft and smooth dough, rest for 5 mins .
3. Divide to small portions, shape into small ball shape. Prepare a plate that dust with some tapioca flour on top, take out frozen fillings, weight of dough ideally heavy than filling (Example; filling 8g, dough less than 8g as the thinner the dough, the more translucent the dough will be).
4. Flatten the dough, put 1 filling on the center, gather the edge to seal tight, roll into a smooth round ball, topping with some tapioca flour avoid stick together (uncooked portions seal in air tight container and frozen it).
5. Bring water to boil, add in tang yuan and bring to boil again (stir once or twice to avoid stick to bottom of the pot), turn to low medium heat to simmer cook until tang yuan is floating to the surface, add in another half cup of water and bring to boil, off heat and let the tang yuan rest inside for at least 10 min.
Tips for Success:
1. The dough needs to be rolled as reasonably thin as possible, so they can turn almost transparent after boiled cook.
2. Boil the tang yuan over medium low heat (Too hot can break the dough and the filling will leak out).
3. Must let the tang yuan rests after boiling to help gradually turn transparent during this resting time.
亲子版减糖减油与正常版的黑芝麻馅料都有各自的特点和口感。减糖减油版的成品比较适合做汤圆馅，特别是水晶汤圆少油馅料最容易包。而正常版的适合做包子、面包与蛋糕等多种中西烘培小甜点。Black sesame paste is used as a filling in baking and some sweet and savory dishes in Asian cuisines.
{Ingredients} Black sesame 230g, white sesame 20g, lard/ unsalted butter 35g, brown sugar 50g, a pinch salt, honey 2 tbsp.
{Directions}
1. Wash black&white sesame through running water, drain well and evenly spread on baking pan that layering with baking sheet. Pre-heated oven 150°C 5 mins, bake for 15mins, use spatula to stir every 5 mins until white sesame lightly brown (stir for total about 3 times).
2. After done baked, let it cool only divide into 2 portions and start slow blending process until it become rough powder or smooth type.
3. Preheat the pot and off heat when enough warm hot, add in blended black sesame powder, brown sugar, salt, honey , lard and melted unsalted butter, mix until the sugar fully dissolved.
4. Let it cool only start shaping process, keep frozen can last for 3 months.
***Smooth texture, using blender all the way but the paste will be more “oily” because when blending for more longer time, sesame oil will be naturally come out to make the blending process more smooth.
这视频记录如何使用iTunes Producer发布你的免费电子书和怎么避免犯下一些基本错误😅。虽然已经是第三次用iTunes Producer发布我的免费电子书，还是会遇到问题。这是第一次用Pages写的电子书，之前两本都是用iBooks Author（那时候纯粹试试，写得一塌糊涂🤪）。第三本电子书最用心去理解怎么才能写好一本简单明了的eBook，看似挺简单，因为本意就是想总结记录一下10年写心情杂记博文的精华，但竟然用了将近一年才编辑好(能挤出的时间依然还有进步的空间☺️）👉🏻正向心灵胶原蛋白修心语录 。How to publish your ebook on Apple Books and avoid those common mistakes. This video is sharing simple steps how my 3rd FREE ebook👉🏻 Collagen Notes For Lifelong Soul Wellness published through iTunes Producer. Still in little "mess" situation while going through publishing process. First time use Pages to write my eBook, previous 2 ebooks using iBooks Author to write. So, would like to keep a record for future reference☺️💪🏻💜
在家轻松熬制猪油，猪油的用处挺多的，除了家常饭菜以外，许多中式包点，甜点等离不开它。猪油渣拌饭或拌米粉面类也行，也可以撒上任何菜类食物等增添香气。偶尔吃，不会影响健康的。Homemade lard, can be used for baking, or any cooking, is a secret ingredient in some of the oriental style recipes. Don’t consume frequently wont be impacting your healthy lifestyle😉.
1. Cut into small pieces and washed, put into the pot, add some water+ little salt to cook under medium heat until water almost dry up, turn to low heat to slow fry it until golden yellow color (takes about 25 mins), leave to cool only pour in air tight container, refrigerated can keep it up to 2-3 months.
***Crispy fried lard pieces cooled down completely only store in air tight container, can last for about a week.
第一次做简易亲子意大利青酱，鲜贝青酱意面有待加强，以后多做几次愿更上手💪🏻…简单美味又营养的快手美食。Easy, yummy& nutritious meals can be a life-saver during busy days. A typical pesto recipe uses pine nuts but high in calories and quite costly. Walnuts or cashew nuts are a good replacement. They can produce equally rich in flavor pesto paste but with fewer calories and of course slightly lower cost.
{Ingredients} Beancurd sheet (soaked in water till soft and shredded ), celery (sectioned), shredded carrots, chopped garlic 1 tbsp.
{Seasonings} Soy sauce 1 tbsp., white vinegar ½ tbsp, sesame oil ½ tbsp, abalone sauce 1 tbsp, brown sugar 1 tsp, some salt to taste, water 2-3 tbsp, mix all well in a bowl.
{Directions}
1. Blanch over the celery with boiling water that add with some salt and olive oil for 1 min, drain well, soak in cold water a while, drain well again, and set aside.
2. Another round to bring 1 pot of water to boil, add in beancurd sheet to cook for a while, rinse over cold water, drain and set aside.
3. Heat up a tbsp of olive oil to sauté chopped garlic till fragrant, add in carrots stir-fry a while, pour in the seasoning’s mixture, add in cooked beancurd sheet and celery to fold till well combined, served.
You're able to love others, to give to others, and do for others by giving and doing for yourself first. Loving others starts with loving yourself — Wayne W. Dyer
ME=WE – A Poem by Mohammed Ali, gave me lot of positive thoughts. Leading me to the “purple rules” way. If【Me】sacrifice own self too much, nothing else can give to【We】. So, nourish “Me” as 1st priority, finding best self care ways to create inner peace balance. Only through the best version of “Me” can give more to “We”.
轻易上手，轻松入口的预拌粉戚风蛋糕，取代传统戚风分蛋打发法，只需全蛋液，水和植物油。秘诀就是打发至原来体积的三倍大才加入玉米油。某次网购面包粉和烘培工具时卖家送了这预拌粉，用了后觉得👍。不想被气疯但又想吃自家制的戚风蛋糕，就这么做吧，省时省力省心👉🏻零失败，而且完成品的组织结构，口味与传统戚风蛋糕都非常接近哦。Chiffon cake premix just needs simple ingredients: eggs, water & oil. Enjoys no fail baking fun. “A party without a cake is just a meeting.” — Julia Child 👻Happy Halloween🎃in advance ☺️
{Ingredients} Some chinese yam pieces, some carrot pieces, shiitake mushroom 3 pieces (soaked till tender and shredded), dried scallops 1 tbsp(washed and drained), basmathi rice + millet 1 cup, black+mung+red bean ½ cup, small ginger pieces.
{Seasonings} Water 10-11 cups, olive oil 1 tsp, salt 1 tsp and some pepper to taste.
***Side dishes: hard boiled eggs and pan seared scallops
{Directions}
1. Rinse black+mung+red bean, basmathi rice and millet well, add in chinese yam, mushroom, carrot, ginger and scallops, season in olive oil, salt and water to mix well.
2. After mix well, press the pressure cook button to start cook.
3. After porridge done cooked, season in some pepper and ready to serve.
Don’t live like a frog in the well, that is a limited world, we want every possible perspective. Gain a sense of the infinite for incredible joy when we’re a human, we could live life fully, we could live life joyously.
ME=WE – A Poem by Mohammed Ali, gave me lot of positive thoughts. Leading me to the “purple rules” way. If【Me】sacrifice own self too much, nothing else can give to【We】. So, nourish “Me” as 1st priority, finding best self care ways to create inner peace balance. Only through the best version of “Me” can give more to “We”.
传统习俗过生日要吃什么呢？👉🏻 特别是农历生日会特想吃的红鸡蛋面线汤， 妈妈的传统生日习俗已深入我心。吃红鸡蛋：剥蛋壳代表剥开过去、脱胎换骨，意味着重生的开始。吃面线：寓意着长命百岁、寿比南山。Mee Suah/Flour vermicelli soup to celebrate birthday at home is my family culture. It simply because mee suah is treat as longevity noodles , prepared for birthday boys or girls to wish them a long and healthy life. Red eggs, symbolize good wishes for a new start in Chinese culture.
{Ingredients} Eggs 2-4pcs (steam cook, coating with food coloring + white vinegar + hot water),shiitake mushroom 3 pcs (soak till tender, shredded), meat slices (marinate with oyster sauce+ corn starch), fish balls (sliced), shredded carrots, some baby spinach, chopped garlic+shallot +ginger.
{Seasonings} Soy sauce 1 tbsp, broth/ water 300ml, some salt and pepper.
{Directions}
1. Blanch over the baby spinach with boiling water that add with some salt and olive oil for 30 seconds, drain well, running through cold water a while, drain well again, and set aside.
2. Heat up oil to sauté chopped garlic+shallot +ginger till fragrant, add in mushrooms, meats and carrots to stir-fry a while, add in soy sauce, water, fish balls and salt; bring to boil, season in pepper, follow by spinach and bring to boil again, off the heat.
3. Then, bring another pot of water to boil to cook mee suah, only pour cooked soup over the cooked mee suah and serve hot.
爸爸的生日蛋糕👉🏻核桃+蜂蜜+胡萝。提前做了C&J一直碎碎念念要一起做杯子蛋糕。今年做出来的不是松软的杯子蛋糕，蛋糕太干了，搅拌过度消泡啦，不过诚意十足的祝福。 连续两年都“乱”要亲自参与做小蛋糕了，不懂这要求会是每年必备还是...Birthday cupcake’s idea 💡 for their lovely daddy, even outcome is not a moist and fluffy texture but they show their sincerity 😊.
{Ingredients} Chopped walnuts 100g, Carrot ½ pcs(chopped), honey 20ml, cake flour 90g, salt 1/4 tsp, lemon juice 2 tbsp, some chopped lemon peel, baking powder 1 tsp, eggs 3 pcs, brown sugar 80g.
{Directions}
1. Separate egg white and egg yolk.
2. Beat the egg yolks and brown sugar till well combined, add in salt and 1st portion of lemon peel, honey, carrot and walnuts; season in lemon juice and 2nd portion of lemon peel, honey, carrot and walnut, to stir and mix until well combined. (Do Not over mix!)
3. Cake flour +baking powder, sifting in 2-3 times into direction 2 batter.
4. Egg whites + cream of tartar/ lemon juice to whisk until stiff peak, add 1/2 of the egg whites mixture in egg yolk batter to fold it through up&down style, once well combine pour it back on top of the leftover egg white mixture to whisk until fully combined.
5. Pour the batter into the paper cups to bake in pre-heated oven 170°C, bake for 20mins. (Oven temperature adjust accordingly.)
A daily dose of purple蝶豆花+桂花👉🏻紫色系的桂花糕，吸引眼球神秘又感性的色调。柔美的紫色永远都是令QQ紫陶醉其中的颜色。Purple is just…awesome. I love most of the purple things, enjoy every purple moment while busy in the kitchen. Don’t worry, be purple💜
{Ingredients} Some butterfly pea flower water (dried butterfly pea flower 10pcs), water 1000ml, osmanthus flower 1 tsp (soak in hot water for 5 mins), castor sugar 70g, agar powder 4 tsp + jelly powder 1 tsp (mix them well), some lemon juice.
{Directions}
1. Cook dry butterfly pea flowers in 180ml water until the colour turn darkened.
2. Mix 1000 ml of water with sugar+agar powder and jelly powder well, then cook under medium heat until sugar fully dissolved, continue stirring.
3. Bring to boil and off the heat, take 1/4 portion of the mixture, add in osmanthus flower to mix well and to pour into molds-1st layer: transparent osmanthus flower; reheating mixtures and take another 1/4 portion- 2nd layer: add in some butterfly pea flower water and mix well before pour into molds; reheat mixture again-3rd layer: add in some butterfly pea flower water + some of lemon juices to turn into purple color and mix well before pour into molds; reheat mixture again-4th layer: add in some butterfly pea flower water + few drops of lemon juices to turn into light purple color and mix well before pour into molds.
4. Keep refrigerated for at least 3 hours or overnight before serve.
***Before pour in next layer, please ensure surface is dry first for better dreamy colour.
Pancake搭过了很多食材，菠菜薄饼是孩子们今天想尝试一下的味道。以为加点无盐黄油煎可以吃得香些，结果发现多此一举呢😅Craving for pancakes but not sure if it is healthy? This simple recipe guarantees you mouth-watering fluffy pancakes that are low in fat and packed with nutrition. Skip the syrup and too pancakes with your favourite fruits to satisfy your sweet tooth with natural sweetness from fruits. Fruits like banana, kiwi, strawberries and blueberries pair well with these pancakes.
{Ingredients} Fresh baby spinach 100g, water 50ml, large egg 1 pcs, oil 1 tbsp, self rising flour (sifted)165g, sugar 20g, baking powder 3g, salt 5g.
{Directions}
1. In a clean bowl, add in flour, sugar, baking powder and salt, whisk the ingredients to mix well.
2. Blend spinach, water, egg, and oil together until smooth.
3. Fold the wet ingredients into the dry until just combined.
4. Heat a large pan over medium heat and pour enough pancake mixture onto the pan making as many pancakes as will fit (skip grease with butter or oil as surface not nice).
5. Cook for about 2 mins until bubbles form on the surface, flip the pancake and cook for another 2-3 mins or until fully cooked.
简单易熬的营养【粥】到👉🏻腐皮➕干贝，口感鲜美、营养好喝。清爽绵滑的一锅熟粥，材料准备好，一键就搞定啦。Congee also called rice porridge, is the ultimate comfort food. Don’t Have Time to Cook…fit this amazing life-giving congee into your super busy schedule. It’s saving you plenty of time.
{Porridge Ingredients} Dried bean curd sheet 2 pieces (soak till soft, slices), dried scallops 3 tbsp(washed),white rice ½ cup, millet 1 cup, some carrots pieces (washed, peeled and cut into pieces), some shredded cabbage and goji berries, chopped garlic and ginger.
{Porridge Seasonings} Abalone sauce 1 tbsp, water 12 cups, olive oil 1 tsp, salt 1 tsp and some pepper to taste.
Side dishes:
***Eggs x 3 (beaten with soy sauce, pepper and sesame oil), some chopped shallots👉🏻Heat up oil to sauté chopped shallots till fragrant, fry the egg mixture till cooked and set aside.
***Luncheon meat(slices): put on baking paper over baking pan, pre-heated oven 210°C, bake for 8mins each side.
{Directions}
1. Rinse white rice and millet well, add in olive oil and salt, add in bean curd sheet, scallops , cabbage and carrots, season in abalone sauce and pepper, pressure cook.
2. Heat up 1 tbsp of oil to saute chopped garlic and gingers till change color, off the heat, only add on to porridge that cooked.
3. Add in goji berries after porridge done cooked, stir well to ensure lightly simmer for 2-3 mins, ready to serve with side dishes.
南瓜+鸡肉是主角，其它材料就家里有啥用啥吧。被催了，赶工时期…电饭锅料理将是近期救命的稻草啊…一锅熟电饭锅料理看似简单，实则事前准备材料的时间也不少哦。不过，材料是可以提前做好准备滴，那煮的时候就不慌不忙咯😉。One pot rice really conveniently fulfilling those super busy days especially current work from 🏡situation. Pumpkin for fibre & beta carotene, chicken for protein & satiety, mushroom to add savoury umami flavour.
{Ingredients} White rice 2 cups (rinsed&drained), dried shiitake mushrooms 3pcs(soaked&sliced), chicken 150g(marinated with some soy sauce and pepper), pumpkin (skinned& cut into pieces) 400g, some carrots pieces, bell peppers pieces, some fish balls pieces, some chopped garlic, ginger and shallots, water 550ml, eggs 4 pieces(beaten with some soy sauce, sesame oil and pepper), some broccoli/green veggies.
{Seasonings} Dark soy sauce 1 tbsp, light soy sauce 2 tbsp, sweet soy sauce 2 tbsp, oyster sauce 1 tbsp, and some water/broth/mushroom water.
{Directions}
1. Blanch over broccoli/shredded bok choy with boiling water that add with some salt and olive oil for 1 min, drain well, soak in cold water a while, drain well again, and set aside.
2. Heat up oil to sauté chopped garlic, ginger, and shallots till fragrant, add in mushrooms to stir fry a while, add in pumpkins, carrots, chicken, and fish balls to continue frying, follow by add in seasonings, white rice and 500ml of water (divide to pour in 2-3 times), lastly add in bell pepper to mix well.
3. Transfer everything into a rice cooker, cook as you would regular rice.
4. Heat up oil to sauté chopped shallots until fragrant, add in egg mixture and fry until cooked and set aside.
5. When ready, fluff up the rice and let it sit for another 5 minutes in the rice cooker before serving.
上周分享了QQ紫薯球，这周换个颜色。橙色肉的番薯球、地瓜球、番薯蛋、番薯丸子等都可以是它的名字。孩子们难得一见自告奋勇要求想学多一点此道小甜点，反复做了这小零嘴3-4遍让她们乐在其中，慢慢地看着C&J掌握了多一些又多一点，最重要她们不嫌累耶。QQ orange sweet potato balls is a bite-sized snack for kids and anyone who likes to taste.
1. Mashed the steamed sweet potato while it’s hot, add in sugar to mix well, slowly add in tapioca + rice flour, knead until forming a soft but not sticky dough.
2. Roll into long strips, cut into small pieces, each piece 6-8g, and shape into ball shape(frozen those unused, thaw in room temperature once wanna fry).
3. Heat up enough oil under low heat, deep fry sweet potato balls over low heat, stir them constantly, press the balls down with strainer and it will slightly up the size, press about 8-10 times during frying process.
4. When slightly colour, dish up and turn to high heat to deep fry again within 1 min. Drain on kitchen towel, serve warm hot.
1. Mashed the steamed sweet potato while it’s hot, add in brown sugar to mix well, slowly add in tapioca + rice flour, knead until forming a soft but not sticky dough (Flour mixture use 60g only, leftover keep for next time).
2. Roll into long strips, cut into small pieces, each piece 6-8g, and shape into ball shape(frozen those unused, thaw in room temperature once wanna fry).
3. Heat up enough oil under low heat, deep fry sweet potato balls over low heat, stir them constantly, press the balls down with strainer and it will slightly up the size, press about 8-10 times during frying process.
4. When slightly colour, dish up and turn to high heat to deep fry again within 1 min. Drain on kitchen towel, serve warm hot.
***Can replace whipping cream with milk, palm sugar syrup or water.
{Directions}
1. Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use.
2. Mix all ingredients in a bread machine(except butter) till well combined, add in butter and let it knead until a smooth dough forms and well fermented (about 50 mins).
3. Transfer dough onto a floured surface, flatten and divide dough into equal portions, let it rest for 10 mins only shape to smooth ball shape or any desired shape.
4. Cover and leave aside to prove till double in bulk (about 40-50mins), glaze with melted butter, topped with some bread flour and squeezing some mayonnaise on top.
{Syrup} Gula Melaka (palm sugar) 120g, water 50ml, condensed milk 20ml(Cook with few pieces of knotted pandan leaves if available).
{Ingredients} Whipping cream 400ml, few drops of vanilla essence, gula melaka syrup 100ml.
***Chilled mixing bowl and whisk attachment at least 20-30mins in advance before use to whip up the cream.
{Directions}
1. Cook gula Melaka + water under low heat for about 10 mins or until the gula melaka fully dissolved. Mix with condensed milk while turn cool and keep refrigerated. Measure 100 ml of gula Melaka syrup(leftovers will refrigerated or frozen to use for bread or jelly making).
2. Whip the cold whipping cream + vanilla essence with low speed at first for 1 min and turn to medium speed to continue whip for another 1 min, then high speed for 2 mins till form a firmer soft peak.
3. Add in cold gula Melaka condensed milk mixtures and gently fold untill well mixed, pour into molds. Freeze for at least 6-8hours before enjoy it chill, or overnight is the best.
{Fillings} Steamed sweet potato 50g (pieces), some pecans.
{Glazing} Melted unsalted butter/milk.
{Directions}
1. Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use.
2. Mix all ingredients in a bread machine(except butter) till well combined, add in butter and let it knead until a smooth dough forms and well fermented (about 50 mins).
3. Transfer dough onto a floured surface, knead until well incorporated, divided into 2 portions, shape into circle shape, cover and rest for 10 mins. Cut pecan into fine chopped pieces.
4. Flatten and roll into a cylinder, shape to any desired shape , add in the filling and sealed well, glaze with a thin layer of milk. Cover and let it proof again for about 40-50mins. Brushing up another thin layer of milk.
5. Pre-heated oven 170°C, bake for 25mins. Remove from oven and brush again with melted butter. Leave to cool only cut into pieces.
{Ingredients} Eggs 4pcs (beaten with some soy sauce, pepper and sesame oil), vermicelli (blanch over hot boiling water for 1 min, drain well and set aside), shredded cabbage (soaked in salt water for 15 mins, shredded), carrots (shredded), shredded abalone mushroom, chopped garlic and shallots.
{Seasonings} Black soy sauce x 1 tsp, soy sauce x 1 tbsp, oyster sauce x 1 tsp, fish sauce x 1 tsp, broth x ½ cup, sesame oil x 1 tsp, brown sugar x ½ tsp, some salt and pepper, mix well.
{Directions}
1. Heat up oil to saute some chopped shallots, pour in egg mixture to stir-fry till cooked and set aside.
2. Heat up another round of oil to saute garlics and shallots till fragrant, add in shredded mushroom and carrots to stir-fry a while, add in cabbage, follow by broth and seasonings to mix well, cover and simmer cook for a while.
3. Then, add in vermicelli to continue stir-frying until drying up , add in cooked eggs and mix them well, and enjoys.
Butterfly Pea Flower Jelly with Osmanthus flower and Gojiberries
{Ingredients} Some butterfly pea flower water (dried butterfly pea flower 10pcs), water 1000ml, osmanthus flower ½ tsp (soak in hot water for 5 mins), some goji berries (rinse well, cut into small pieces), castor sugar 70g, agar powder x 4 tsp + jelly powder x 1 tsp (mix them well), some lemon juice.
{Directions}
1. Cook dry butterfly pea flowers in 180ml water until the colour turn darkened.
2. Put osmanthus flowers and goji berries inside the eggshell or any molds.
3. Mix 1000 ml of water with sugar+agar powder and jelly powder well, then cook under medium heat until sugar fully dissolved, continue stirring.
4. Bring to boil and off the heat, take 1/3 portion of the mixture to pour into eggshells or other molds-1st layer: transparent; reheating mixtures and take another 1/3 portion- 2nd layer: add in some butterfly pea flower water and mix well before pour into molds; reheat mixture again-3rd layer: add in some butterfly pea flower water + few drops of lemon juices to turn into purple color and mix well before pour into eggshells or other molds.
5. Keep refrigerated for at least 3 hours or overnight before serve.
***Before pour in next layer, please ensure surface is dry first for better dreamy colour.
淡奶油+波兰种酵头用来做面包真是双赢。可以消耗开了却用不完的淡奶油, 而且用波兰种不需要更改原食谱的任何配方，做出来的口感和风味又棒极了👏🌟Poolish starter(pre-fermented) is able to deliver more soft and better flavors that “straight” dough won’t be able to give you.
***Can replace purple sweet potato with 1 egg or others fillings.
***Can replace whipping cream with milk, palm sugar syrup or water.
{Directions}
1. Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use.
2. Mix all ingredients in a bread machine(except butter) till well combined, add in butter and let it knead until a smooth dough forms and well fermented (about 50 mins).
3. Transfer dough onto a floured surface, flatten and roll into a cylinder, divide dough into equal portions, let it rest for 10 mins only shape to smooth ball shape or any desired shape (or add in the fillings) and sealed it well.
4. Place each bun on parchment paper, cover and leave aside to prove till double in bulk (about 40-50mins),glaze with melted butter, squeezing some mayonnaise or sprinkle some black sesame on top as garnishing.
5. Pre-heated oven 170°C, bake for 25mins. Remove from oven and brush again with melted butter (optional).
1. Get ready all the ingredients, fry the chicken nuggets and eggs till cooked.
2. Cut the dinner roll but don’t cut all, arrange the ingredients start by some mayonnaise , follow by fried egg, seaweed, then again some mayonnaise , add on chicken nuggets and mayonnaise. Serve warm hot.
0失败‼️自制亲子外酥里嫩的炸鸡块，炸好后C&J说很像麦当劳的耶😊一次过可以做多一些，整理成条状后速冻保存起来，要吃时才拿出室温退温10分钟，切片调好面糊，炸一炸就能吃到啦😋Simply Juicy Delicious😋Homemade Crispy Chicken Nuggets, double the recipe to enjoy now and later! Having Homemade Nuggets Whenever You Get The Craving❗️
{Chicken filling Ingredients} Boneless skinless chicken breast 450g (cut into small pieces), steamed potato pieces 100g, chopped garlic 3 tbsp, chopped ginger ½ tsp, diced bottom of green onions 3-5 pieces, egg x 1, five spice powder ½ tsp, pepper 1 tsp, salt 1 tsp, corn starch 2 tbsp, oyster sauce 1 tbsp.
{Batter Ingredients} All purpose flour 2 tbsp, cook’s frying powder 2 tbsp, corn starch 2 tbsp, water 100 ml, egg yolk x 1, black pepper 1 tsp, salt 1 tsp.
***Can replace cook’s frying powder with all purpose flour.
{Directions}
1. Blend bite sized chicken pieces + steamed potatoes + onions, garlic & ginger until smooth texture, add in egg, five spice powder, pepper, salt and corn starch to mix well, follow by season in oyster sauce and mix until well combined.
2. Transfer to plastic wrap, roll into long strips and keep frozen for 2-3 hours (can keep up to 2-3 months if not eat now).
3. Prepare the batter, take out the solid chicken meat from frozen to room temperature to rest for 10 mins before cutting into pieces, coat each piece with batter evenly.
4. Fry the chicken nuggets in hot olive oil until golden brown, remove and drain on kitchen towel.
5. Enjoying your nuggets while warm hot with favorite sauces.
水浴法👉🏻口感细腻轻盈的棉花乳酪杯子蛋糕盒，亲子活动算非常顺利，有些许回缩，基本上不开裂，虽然貌不惊人但是口感真的绵密柔软😋冷藏2-3小时后食用最佳。Water bath👉🏻Fluffy and light cream cheese cupcakes, a timeless recipe that kids love always, fail proof even 1st trying together with 6 years old little one. Refrigerated for 2-3 hours before eating will has a premium taste.
{Ingredients B} Cake flour 40g(sifted), corn starch 20g(sifted), salt ½ tsp.
{Ingredients C} Egg white 5 pcs, castor sugar 60g, lemon juice ½ tsp.
{Directions}
1. Melting all ingredients A over a double boiler, add in egg yolk 1 by 1 each time to mix it well.
2. Then, sift in ingredients B and mix until the flour is fully combined, sifting the batter and keep refrigerated.
3. Whisk ingredients C-whisk egg whites till got bubbles add in lemon juice to beat for 30 seconds, divide the sugar to 3 portions, add 1 each time to whisk until medium peaks is formed.
4. Add 1/2 of the egg whites mixture in egg yolk cheese batter, mix in 1 direction by fold it through up&down style, once well combine pour it back on top of the leftover egg white mixture to whisk until fully combined.
5. Follow by pouring the batter into the paper cups, knock out the big bubbles and get ready to bake.
6. Pre-heated oven 150°C, bake for 35-45mins. (Oven temperature adjust accordingly.)
7. Leave to cool in oven with door ajar for about 10mins as sudden changes in temperature may cause the cake to cool too quickly and collapse, refrigerate for 2-3 hours before eating will has a better taste.
***Before preheat the oven, pour in right amount of water at the bottom of oven, to create a sauna effect but will not add dampness to the cake through water bath baking.
包菜/高丽菜/卷心菜+腐皮+炒鸡蛋，简单的调味，快手家常菜但营养成分挺高的亲子家庭味。Lock down again, quick and easy recipe to survive in such rush weekdays life to be a mom, wife, teacher, cook, cleaner, etc.
{Ingredients} Some shredded cabbage, bean curd skin 1 piece(soaked till tender, tears into bite size pieces), some shredded carrots, eggs x 2 (beaten with soy sauce, pepper and sesame oil), some chopped garlic and shallots.
{Seasonings} Oyster sauce ½ tbsp (can increase to 1 tbsp), salt ½ tsp, some water/broth.
{Directions}
1. Heat up oil to sauté chopped shallots till fragrant, fry the egg mixture till cooked and set aside.
2. Heat up another round of oil to saute chopped garlic till fragrant, add in carrots and bean curd skin to stir fry a while, season in salt and some water/broth to continue stir-frying, add in cabbage and some more water/broth, season in oyster sauce, cover up and simmer cook for 3-5mins.
3. Then, add in cooked eggs to continue stir-frying until the sauce is boiling again. Ready to serve.
波兰种酵头👉🏻除了用来做面包，其实用在包子或馒头也十分OK，做出来的口感和风味很不错的哟…亲子活动一起体验做包子就算揉不够和过头口感一点都不会差哦，只是波兰种的包子整形后发酵会快一点，如果速度不一致会导致出锅的状态不佳，不过不影响口感的，呵呵😄🤭Poolish starter(pre-fermented) is able to deliver more soft and better flavors that “straight” dough won’t be able to give you.
{Poolish} Bao /all purpose flour 50g, instant yeast 1g, water 50g.
{Main Ingredients} Bao /all purpose flour 230g, sweet potato puree 60g (pieces/puree),instant yeast 3g, sugar 15g, oil (corn oil or other vegetable’s oil) 8g, water 90ml.
{Directions}
1. Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use.
2. Mix all ingredients well in a bread machine, let it knead until a smooth dough forms and well fermented (about 60 mins).
3.Transfer dough onto a floured surface, flatten and roll into a cylinder, divide dough into equal portions, let it rest for 10 mins only shape to desired shape (or add in the fillings) and sealed it well, place each bun on parchment paper and let it rest for 10-15mins (poolish bun rise more faster after done shaped).
4. Place the shaped dough on the steamer that with boiling water to steam for about 12 mins under medium high heat. Serve hot or let it be cool and frozen it to keep for consume within 1-2 month.
***Frozen bun do not need to thaw, only need to re-steam for 10 mins when want to consume!
***For better surface of buns, knead extra 1 min while transferring to floured surface, and add in a little bit lard will gives you a better outcome.
纯天然无添加的紫薯馅，3种材料就能做出万用的紫薯馅料！它可以直接用来做成紫薯包子、面包或蛋糕，也可以做成有紫薯馅料的包子、面包馅、蛋糕馅等。Multipurpose natural purple sweet potato paste suitable to use for making steamed bun, bread or cake,etc.
真心觉得特别实用超级百搭的紫薯馅料好吃又超容易做…最最最重要的是它是紫色的，哈哈哈😂 自家制做就觉得特别亲子😂
{Filling Ingredients} Steamed sweet potato puree x 400g (add some water, using blender to blend it till smooth mixture), brown sugar 30-40g, corn oil 30-40g.
{Directions}
1. Stir-fry the sweet potato puree with corn oil and brown sugar till slightly thickening, shaping into a small ball and set aside or keep frozen for later days.
***Small portion: Sweet potato 100g (press the steamed diced sweet potato with fork till desired smooth texture), 10g brown sugar of sugar, 7-8g corn oil
香蕉味极浓的斑兰核桃红糖香蕉杯子蛋糕，等不及香蕉有斑点，她们就很热心地说要帮忙做蛋糕😂，因为她们想吃。还要临时突发奇想非要加入斑兰粉变成Pandan味😅…小孩子就是能没有太多的想法而轻易地活出自己。只要是合理的，愿每个孩子们在成长的过程中能够保留自己独一无二的样子。等久久的核桃香蕉杯子蛋糕，很适合多重身份的「婆妈」。节奏拿捏好，不至于太赶。Brown Sugar Walnut Banana Cupcakes with pandan flavor...purposely choose to follow waiting time slightly longer's recipe.To make a soft and moist, easy to make banana walnut cupcake is worth to wait and i can occupied the waiting time to cook my angels' meal.
{Ingredients} Mashed very ripe banana x 450-500g, lemon juice ½ tsp, baking soda x 1 tsp, eggs x 3, brown sugar x 80g, self-raising flour x 150g, salt ½ tsp, pandan powder 1 tsp, some chopped walnuts, corn oil x 50ml.
{Directions}
1. Mash the very ripe bananas in a bowl until fine, add in lemon juice & baking soda to mix them well and set aside for 45mins.
2. Beat the eggs and brown sugar till well combined, don’t need to be foamy. Then, sift in the self-raising flour, salt, and pandan powder to stir and mix until the flour is fully combined . (Do Not over mix!)
3. Add in mashed banana and walnuts, gently stir till to ensure well combined and let it rest for another 30-40 mins. Then, pour in corn oil, continue stirring till mix well, let the batter rest for 5-10 mins. before pour the batter into the paper cups.
4. Preheat oven 160°C, baked for 20-25 mins. (Oven temperature adjust accordingly.)
***Before preheat the oven, pour in 200ml water at the bottom of oven, to have a better or nice cake surface plus more moisture texture.
How to make the easiest but lovely DIY handmade paper greeting card for any festively day? Here is an idea 💡 that 4 years old and above can DIY with lots of ♥️ heart ♥️ in less than 10 mins (adult’s speed). 大人们10分钟内搞定一张4岁以上的孩子们都可以做的💗爱心💗卡片， 适合各种欢乐的节庆哦。2021年的Teacher’s Day, C 说要跟“婆妈”一起做出很多很多❤️爱心💙美美的+心意满满的卡片送她的老师们。虽然以她们的速度要分成几天完成，最重要的彼此都是乐在其中😉。
基本材料：
➡️各种颜色纸
- 心形折纸 12x12cm
➡️画纸的背面半张
- 剪成10X2cm
➡️各种颜色笔，钢笔
➡️剪刀，刀片，胶水，尺
- 有造型剪刀可以用来剪出心形（卡里边的）
➡️心形便条贴纸
➡️心形贴纸
Basic Tools：
❤️Dark&light colour A4 paper
- Origami heart 11x11cm
🧡Back of drawing block half piece
- cut into 10X2cm
💛Colour pens, magic water colour pens
💚Scissors, utility cutter, glue stick, ruler
- Can use craft scissors to cut the heart (insides of the card)
甜椒炒鸡蛋+清炒小白菜/青江菜Fried eggs with bell pepper + Stir-fried Bok Choy 💗2021的母亲节不一样💗Ｊ难得炒了鸡蛋后还特意说要炒青菜给妈咪吃，因为在她们眼里我很爱吃蔬菜🥬😍💖。Every bite is enjoyable once thinking about her “hardworks.” 对大人们而言是太简单的家常菜，但对她来说像是完成了巨大“功课”般重要的事情，除了感动还是感动到不行😘🥰😍
{Ingredients} Some Red and yellow bell pepper (diced) x 2 tbsp, eggs x 2 (beaten with soy sauce, pepper and sesame oil), bok choy x 2 (shredded), minced chicken(marinade with some soy sauce and sesame oil), some shredded carrots, some chopped garlic and shallots.
{Seasonings} Abalone sauce x 1 tsp, some salt and water/broth.
{Directions}
1. Blanch over shredded bok choy with boiling water that add with some salt and olive oil for 1 min, drain well, soak in cold water a while, drain well again, and set aside.
2. Heat up oil to sauté chopped garlic and shallots till fragrant, add in diced peppers to stir fry a while, add in egg mixture and fry until cooked and set aside.
3. Heat up another round of oil to saute chopped garlic till fragrant, add in minced chicken to stir fry until change color, add in carrots to stir-fry a while, follow by add in some water/broth, abalone sauce and salt to continue stir-frying until the sauce is boiling again. Serve hot.
