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.
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🍳 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。
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.
{Ingredients} Yee Mee 6 pcs (pre-cook with boiling water for 2 mins, drain well and set aside), bowties pasta(pre-cook with boiling water, drain well and set aside), chopped garlic, chopped shallots, a pinch of chopped ginger, scallops meat 6 pcs (sliced), fish balls 6 pieces (sliced), french bean 5 pieces (sliced), shredded king oyster mushroom, shredded carrots, eggs x 4 (beaten with some sesame oil and pepper), corn starch solution (6 tbsp of corn starch and 5 tbsp of water, mix them well and set aside).
{Seasonings A-Bowties/Yee Mee} Black soy sauce 5 tbsp, soy sauce 2 tbsp, fish sauce 1 tsp, water 6-8 tbsp.
{Seasonings B-Sauce} Water 1000ml, abalone sauce 1 tbsp, Shaoxing wine 1 tbsp, soy sauce 2 tbsp, few drops of black soy sauce, brown sugar 1 tsp, sesame oil 1 tsp, some pepper. (Mix all well and set aside).
{Directions}
1. Heat up 1 tbsp of oil to saute chopped garlic, follow by add in seasonings A and the cooked yee mee/bowties pasta to stir-fry till well combined, then put in rice cooker to keep it warm.
2. Then, add in another 1 tbsp of oil to saute chopped garlic,shallot and ginger till fragrant, add in all other ingredients (except egg mixture and corn starch solution) and seasonings B and bring it to boil.
3. Add in corn starch solution, bring it to boil again only pour in the egg mixture evenly to make creamy gravy, bring it to boil only turn off the stove. Put some yee mee/bowties pasta on the serving plate, pour over with right amount of creamy egg sauce that just cooked, serve it hot!
***Ingredients can be very flexible according to your “stocks” availability.
