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✈️ Travel Journals
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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} Some broccoli, some celery(wash, remove fibrous skin and sliced), some sliced pumpkins, some shredded carrots, eggs x 2 (beaten with soy sauce, pepper and sesame oil), some chopped garlic and shallots.
{Seasonings} Abalone sauce x 1 tsp, some salt and water/broth.
{Directions}
1. Blanch over the celery and broccoli 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 shallots till fragrant, fry the egg mixture till cooked and set aside.
3. Heat up another round of oil to saute chopped garlic till fragrant, add in pumpkins and carrots to stir-fry a while, follow by add in some salt and water/broth to continue stir-frying, cover up and simmer cook for 2 mins.
4. Then, add in celery and broccoli, season in abalone sauce and continue stir-frying until the sauce is boiling.
{Ingredients} Potato x 1(washed and peeled, shredded), some okras(sliced), bean sprouts 1 bowl (wash and remove bottom part), some shredded carrots, egg x 1(beaten with some sesame oil, soy sauce and pepper), chopped garlic.
{Seasonings} Brown sugar x 1 tsp, soy sauce x 1 tsp, some broth and salt to taste, mix well.
{Directions}
1. Steam okras for 8 mins and set aside.
2. Blanch over the bean sprouts with boiling water that add with some salt and olive oil for 15 seconds, drain well, running through cold water a while, drain well again, and set aside.
3. Fry the egg mixture till cooked, set aside.
4. Heat up another round of oil to sauté chopped garlic till fragrant, add in potatoes to stir-fry a while and season in some salt to continue stirring till mix well, cover up to simmer cook for 3 mins.
5. Then, add in shredded carrots and seasonings to stir fry a while, follow by add in okras and bean sprouts to stir fry until well combined, add in cooked eggs to toss till well mix, serve hot.
{Rice Ingredients} Rice x 2 cups (washed and drain well, add in 1tbsp of olive oil to mix well and set aside), water to cook 2 cups of rice, some shredded cabbage, some carrots pieces, chopped onions x 3tbsp, some chopped shallots, chopped garlic x 1 tbsp.
{Cook rice’s Seasonings} Water/ broth x 200 ml, soy sauce x 1 tbsp, black soy sauce x ½ tbsp, oyster sauce x ½ tbsp, sesame oil x 1 tsp, salt x 1 tsp, sugar x 1 tsp, pepper x ½ tsp, mix all well.
{Shabu Shabu ingredients} Shabu shabu meats half box (Defrost 10mins in room temperature and shredded; marinate with soy sauce 1 tsp, black soy sauce ½ tsp, Shaoxing wine ½ tsp, sesame oil 1 tsp and some pepper for 5 mins), some basil leaves (washed and shredded), egg x 2(beaten with some sesame oil, soy sauce and pepper), chopped onions 5 tbsp, some shallots, chopped garlic 1 tsp, chopped ginger ½ tsp, water/ broth 5 tbsp.
{Method}
1. Heat up oil to saute chopped garlic, shallot, and onion till fragrant, add in carrots, cabbage and seasonings that use to cook rice to stir fry under high heat until mix well, pour into rice cooker with white rice, follow by pour in water that use to cook 2 cups of rice, press start cook button to cook until cooked.
2. Then, heat up oil to fry the egg mixture till cooked. Set aside.
3. Again, heat up another round of oil to sauté chopped onions, garlic, shallots and ginger, add in shabu shabu meats to stir fry until change color, add in basil and water/broth, bring to boil, add in cooked eggs and mix them well.
4. Lastly, add cooked shabu shabu meats into rice cooker to mix well with cooked cabbage rice, keep warm for 5 mins and serve hot.
*** If you like, can add deep fried salted fish, anchovy or spring onions cubes according to personal taste to mix well and serve.
Dried Scallop Pumpkin Tri- color Quinoa and Millet Congee
{Ingredients} Some dried scallops , some pumpkin(washed, peeled and sliced), some cabbage(washed and shredded, soaking in salt water 5 mins,drain well and set aside),red dates x 3 pieces (washed and cut into pieces) some goji berries, tri-color quinoa x 1/2 cup, millet x 1/2 cup.
{Seasonings} Sesame/ olive oil x 1 tsp, water x 10 cups (According to person’s preferences towards cooked congee condition), some salt.
{Directions}
1. Rinse quinoa and millet well, add in all the ingredients and seasonings.
2. Then, pressure cook for about 25 mins. Stir and serve hot.
{Ingredients} Water x 1000ml, snow bird nest/ peach gum/ snow lotus seed x 1 sachet (soak individually for each item overnight for at least 12 hours), osmanthus flower x ½ tsp (soak in hot water for 5 mins), red dates x 2 (rinse and deseed, diced), some goji berries (rinse well), agar powder x 4 tsp + jelly powder x 1 tsp (mix them well).
{Seasonings} Rock sugar/brown sugar 150g.
{Directions}
1. Simple clean the peach gum and snow bird nest, remove impurities.
2. Cook peach gum, snow lotus seed and red date first with 500 ml of water through double boiler method on gas stove, bring to boil and turn to low heat to cook for 10 mins and set aside.
3. Then, another 500 ml of water mix with agar powder and jelly powder well before add in direction 2 cooked ingredients and rock sugar, cook under medium heat until fully dissolved, continue stirring.
4. Add in osmanthus flower, snow bird nest and goji berries to cook for 5 mins.
5. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the mold, and keep refrigerated for at least 3 hours or overnight.
***If got pandan leaves, add in direction #2, and take it out before add in agar+jelly powder.
{材料} 腰梅肉碎380克， 香菇两朵（泡软切碎），小红葱碎2-3茶匙，玉米淀粉2茶匙，盐1 ½ 茶匙和胡椒粉适量。
***买肉时选梅肉来绞碎或自己回家剁碎，梅肉口感很OK。这份量可以做50粒左右的肉丸。
{做法}
1. 全部材料准备好后拌均匀，用手搓圆即可。（搓圆后马上速冻冷藏。）
Homemade Shiitake Mushroom Meatball
{Ingredients} Minced pork x 380g, dried shiitake mushroom x 2 (soak till tender, chopped), chopped shallots x 2-3 tsp, corn starch x 2 tsp, salt 1 ½ tsp and some pepper.
***Choose tender Loin when buy meat, better taste. This recipe can make 50pcs of meatballs.
{Directions}
1. Mix all together, shape it to round ball shape. (Can do in advance to keep frozen in fridge)
{Ingredients} Unsalted butter x 125g, icing sugar x 40g, potato starch x 125g (sifted), cake flour x 90g (sifted), milk powder x 10g (sifted), salt x 1 g, pandan powder x 2g, pink food grade colouring x 1g.
{Directions}
1. Mix unsalted butter and icing sugar well in a mixing bowl.
2. Slowly add in sifted potato starch, cake flour, milk powder and salt, mix until forms a soft dough, divide into 3 portions.
3. One dough adds in pandan powder, one dough adds in pink coloring, both mix till well combined.
4. Then, divide into small pieces, each pieces 2g, form into small balls shape, take 3 different colour small ball and shapes to a tri-color ball, place onto a baking tray with baking sheet on top, use fork to shape the surface (shape immediately to avoid uneven or cracked surface; if choose dual colour, each small dough= 3-4g) .
5. Pre-heated oven at 160°C (do not use the fan mode) , bake for 20-25 mins. Leave to cool before store in sealed container.
***This recipe is either for tri-color or dual-color portion, if wish to do both (tri and dual color), each ingredients need to x 2.
{Ingredients} Some corn starch, some tamarind (Assam ko) + ginger slices, some salt, some garlic cloves (cut few lines or smash it)
{Directions}
1. Turn the inner side of pig maw out, put on some corn starch, tamarind+ginger slices, garlic cloves and salt to knead/rub away the sticky layer for about 2 mins, rinse through running water. Turn back the pig maw to outer layer, repeat the same cleaning steps, rinse and drain well.
2. Then, trim off fats that attached in inner side. Heat up a frying pan, put in cleaned pig maw to dry fry it for about 1 min, then rinse through running water; turn to another side-repeat the dry fry process for another side of pig maw and follow by rinse though running water (inner and outer side must dry fry). It should be totally clean now.
3. If after those process, still feel sticky or smelly, pls use more salt to continue knead/rub and rinse again.
***If cant’d find tamarind, just add in extra 3-5pcs of ginger slices.
Pig Maw Chicken Soup with Chinese Yam and Mixed Veggies
{Main Ingredients} Cleaned pig maw x 1pcs, chicken drumsticks x 2 pcs (clean, remove skin and trim off fats), some whole white pepper (smashed), garlic cloves 3-5pcs/ ginger slices x 5 pcs, white part of green onions x 3 pcs (prepare a tea bag to put in smashed pepper, garlic and gingers-optional), water 1800-2000ml.
{Side Ingredients} Chinese yam x ½ pieces (washed, peeled and cut into bite size pieces), celery (washed, remove fibrous skin, sliced), some fish and meat balls, carrot x ½ pieces (washed, peeled, cut into pieces), enoki mushroom x 1 pack (remove bottom part, cleaned), some dried beancurd sticks (washed, soak for 15 mins).
{Seasonings} Some salt.
{Directions}
1. Put all the ingredients into the pressure cooker and add in right amount of water.
2. Then, press “soup” button on pressure cooker to cook it, take out cooked pig maw, remove the tea bag inside the pig maw and cut into slices while slightly cool down.
3. Put the pig maw ‘s slices back to the pressure cooker to keep warm at least 5 mins, season with salt and served hot.
{Ingredients} Peanut butter x 180g, unsalted butter x 60g (peanut/corn oil also can), icing sugar x 60g (sweeter, use 80g), all purpose flour x 250g (sifted), salt x ¼ tsp, corn/peanut oil x 25ml, egg x ½ (beaten, for glazing)
{Directions}
1. Mix peanut butter with butter and icing sugar well in a mixing bowl.
2. Slowly add in flour and salt, add in 25ml butter/corn/ peanut oil, until it forms a soft dough, let it rest for 15 mins.
3. Then, roll it into long stripe and cut into small pieces, form into small balls shape, place onto a baking tray with baking sheet on top.
4. Use a small straw or round piping nozzle to make a small round shape on each small ball, glaze with beaten egg.
5. Pre-heated oven at 160°C(do not use the fan mode) , bake for 20 mins or until golden brown colour. Leave to cool before store in sealed container.
