Welcome to my little purple corner. Be different. Be original. Be purple. A cozy corner where everyday moments become lasting memories. Discover eBooks, home cooking, travel journals, everyday reflections, and Purple Affirmations that inspire warmth, courage, and emotional wellness.
📚 eBooks
🍳 Home Cooking
✈️ Travel Journals
📝 Everyday Reflections
💜 Purple Affirmations
欢迎来到我的紫色小天地。
这里分享：
📚 电子书
🍳 家常料理
✈️ 旅行日记
📝 生活点滴
💜 紫言紫语
愿每一个平凡的日子，都能留下一点温暖、一点勇气，以及一抹属于紫色的宁静。
让我们一起，把平凡的日子，活成高「紫」量的人生。
{Ingredients} Boiled eggs x 6, chicken x ½ (washed, cut intopieces), black fungus (washed and soaked till tender), dried day lily (soaked till tender), black bean x 50g, some goji beries (additional top up 5-10g), meat balls (personal preference, optional).
{Seasonings} Water x 1500-1800ml, soy sauce x 1 tsp, oyster sauce x 1 tsp. (Optional)
{Directions}
1. Put all the ingredients into the pressure cooker and add in right amount of water and seasonings.
2. Then, press “soup” button on pressure cooker to cook it, serve hot.
{Ingredients} Glutinous rice flour x 150g, corn flour x 30g, pandan powder x 1 ½ tbsp, corn oil x 10g (use pork lard if got), brown sugar x 30g, warm water x 230-250g, a pinch of salt.
{Peanuts Filling} Peanuts x 50g, brown sugar x 10g, peanuts jam x tbsp.
{Coatings} Corn starch x 2 tbsp, (Dry pan, fry for 10 mins to turn it into cooked powder.)
{Directions}
1. Mix all the peanuts filing ingredients well, turn it to ball shapes and keep it in refrigerator.
2. Mix the sifted glutinous rice flour and corn flour first, follow by add in brown sugar and pandan powder, then slowly add in warm water to form a batter.
3. Pour the batter into a steamed bowl that already add in 10g of corn oil, mix them well, to steam for 20-25 mins. (or when the batter is completely cooked)
4. Stir with chopstick for about 1 min when done steamed, pour a little oil in a pieces of plastic wrap or Ziploc plastic bag, drop the cooked paste inside the bag and knead well for about 1 min. (Take out the peanut filling balls from refrigerator now)
5. Remove it out from the plastic wrap / bag, roll it into long strip and cut it into square bite size, put in the peanuts filling’s ball in center, close it up and coat it evenly with cooked corn starch powder, serve and enjoys! (Please use disposable plastic gloves or utilise the plastic wrap/bag to close the peanuts filling ball as it will be very sticky.)
Tofu Carrots Steamed Egg {Ingredients} Eggs x 2, minced meat (marinate with some soy sauce and pepper), chopped carrots, tofu x ½ box (cut into square shape), some broth or water (egg mixture VS water = 1 VS 1.5)
{Seasonings} Soy sauce x 1 tsp, sesame oil x ½ tsp, some pepper.
{Directions}
1. Mix all the ingredients and seasonings well, steam for 15 mins.
***To have smooth steam egg, lightly beating the eggs mixture and filter it to remove the lump and bubbles ya. Sorry that I'm skipping that step.
{Ball Filling Ingredients} Icing sugar x 20g, agar powder x ½ tsp, instant jelly powder x ½ tsp, purple sweet potato powder x ½ tsp, water 200 ml.
{Transparent Basil Seeds Filling Ingredients} Icing sugar x 20g, agar powder x ½ tsp, instant jelly powder x ½ tsp, water 250 ml.
{Skin Ingredients} Icing sugar x 50g, agar powder x 2 tsp, instant jelly powder x 1 ½ tsp, water 450 ml, pandan powder ½ tsp, purple sweet potato powder x ½ tsp.
{Directions}
1. Soak others fillings ingredient – basil seeds or osmanthus flowers in hot water for 5-10 min, set aside.
2. Ball fillings: Mix icing sugar, agar powder and jelly powder well, purple sweet potato powder mix with water and pour into cooking pot, follow by add in the powders’s mixture, bring to boil follow by soak in cold water to reduce heat, pour the cooked mixture into the mold, fully fill the mold and close tightly, keep refrigerated for at least 3 hours, remove from mold and set aside.
3. Transparent filling: Mix icing sugar, agar powder and jelly powder well, pour water into cooking pot, follow by add in the powders’s mixture, bring to boil follow by soak in cold water to reduce heat, pour the right amount of cooked mixture into the mold, add in balls filling/basil seeds/osmanthus flower, fully fill the mold, keep refrigerated for at least 3 hours, remove from mold and set aside.
4. Skin: Mix icing sugar, agar powder and jelly powder well, pour water into cooking pot, follow by add in the powders’s mixture, divide to 2 portions (1=250ml, add with pandan powder; 1=200ml, add with purple sweet potato powder), bring both portions to boil follow by soak in cold water to reduce heat, pour the right amount of cooked mixture into the mold,add in direction’s 3 fillings, fully fill the mold and wait slightly cool down, keep refrigerated for at least 3 hours.
5. Keep refrigerated for 3-5 hours and serve chilled.
***If wish to know the exact mililiter of waters, please fill the molds with water and pour into measurement cup to know the total ml that needed.
{Ingredients} Boiled eggs, white curry instant paste, cooked noodles, fish slices, okra slices (wash and sliced, blanch over boiling water that add with some salt and oil, drain well and set aside), tofu puff (cut into bite sized pieces).
{Directions}
1. Cook the fish slices and tofu puffs pieces in boiling water till cooked, drain and set aside.
2. Then, cook instant paste with right amount of water and bring to boil, pour into the bowl that filled with cooked ingredients, serve hot.
每个男女人们都有自己的闪光点，属于自己的无人知晓，如果连自己都不愿意去相信自己能够更好，那么怎么会成就*最美*的自己呢？！相信自己的力量，乐观之余要知道没有什么可以把你打倒，唯一能打倒你的从来就只是自己。生活没有男女人们想象中那般寸步难行，只要不断努力用心的活着，不轻易向困难低头，永保初心，再小的紫罗兰也会有一片属于自己的天空。没有挫折，如何强大。Dont stop CREATE meaning for life!
{Ingredients} Jelly powder x 10g, some gojiberries (soaked in hot water for 15 mins, drain well and set aside), Osmanthus flower x 1 tbsp (soaked in hot water for 15 mins, drain well and set aside), steamed purple sweet potatoes water x 150ml, water x 800ml, gula Melaka x 150g.
{Directions}
1. Divide the goji berries and Osmanthus flower evenly into jelly molds.
2. Then, slow cook the purple sweet potatoes water, water and gula Melaka until fully dissolved.
3. Add in jelly powder, stir-well and bring it to boil and until the mixture is dissolved, pour the solution into the jelly molds.
4. Keep refrigerated for 2-3 hours and serve chilled.
{Ingredients} Potatoes x 3 (peel and cut into evenly-sized, soaked in water), some salt. (will sprinkle on at the very end, optional.)
{Glazing} Corn starch x 1-2 tbsp, olive oil x 3 tbsp, mix well and set aside.
{Directions}
1. Well-cut potato fries need to blanch over the hot boiling water for at least 1 min, rinse, drain and pat dry with kitchen towels.
2. Baking tray cover with parchment sheet with a thin layer of olive oil or any other cooking oil, ziplop back put in the glazing mixture, transfer the fries into the bag and toss evenly to ensure each fries coated with the oil, transfer to baking tray and arrange well. (Do not overlapping if possible!)
3. Bake in pre-heated oven at 210°C for 15 mins first, flip the fries and bake for another 15-20 mins.
4. Remove baking tray from oven, season the fries with some salt (optional), and let it rest
for 5 mins only enjoy it.
Stir-fry Alphabet Pasta with Pumpkin and Egg {Ingredients} Some alphabet pasta, eggs x 2 (beaten with some soy sauce , sesame oil and pepper), shredded meat (marinate with some soy sauce and pepper), shredded fish cakes, pumpkin slices, shredded carrots, shredded lettuce, some diced onions and chopped garlic.
{Seasonings} Broth x 6-8 tbsp, few drops of soy sauce.
{Directions}
1. Cook the alphabet pasta with boiling water that add with ½ tsp salt and olive oil, follow by drain well and then set aside.
2. Heat up some cooking oil to fry egg till well cooked and set aside.
3. Heat up 1 tbsp of cooking oil to saute chopped garlic and onions till fragrant, add pumpkin and carrots to stir-fry, follow by add in shredded meat to stir-frying till change colour.
4. Then, add in shredded fish cakes, follow by pour in broth, cooked pasta and few drops of soy sauce to toss for a while.
5. Lastly, add in cooked egg to stir-fry till well combine and serve hot.
Stir Fried Cloud Ear and Chinese Yam {Ingredients} Diced Chinese yam (blanch over with boiling water that add with some salt, rinse with cold water, drain well and set aside), some cloud ear (soaked till tender for about 30 mins, cut into bite size pcs), chopped garlic x ½ tsp, a pinch of chopped ginger.
{Seasonings} Abalone sauce x 1tsp, , broth x 6-8 tbsp, white vinegar few drops, some salt and pepper, corn flour solution x 2 tbsp (1tbsp of corn flour vs 2 tbsp of water).
{Directions}
1. Heat up 1 tbsp of cooking oil to saute chopped garlic and ginger till fragrant, add in Chinese yam, cloud ear, seasonings (except corn flour solution) and bring it to boil, follow by add in corn flour solution and cook in low heat for about 3-5 mins. Serve hot.
