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Yes as you can tell, I love Jumbo Tiger Prawns that we are able to procure before they are all exported to Singapore and Dubai for the high end hotels....

That’s for blue rice. For purple rice, the kind I’m aware of and use is when you mix white (or brown rice) with “black” rice. As it cooks, the black rice releases the purple colour - which can vary according to the kind of black rice and the proportion used - and you end up with purple rice. Very popular in Korea and I’ve seen it in Japan, best example of which was at an inn on an island off Okinawa where the hosts maintained their own black rice field close to the kitchen.

Mmmm... breakfast!

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We collect the blue pea flowers and dry them , then as the quote by estnet , we get then get the dye

Family used to make the different kuehs and also bakchang ( takes forever to sort the best grains of glutinous rice - the Bibiks / Nonyas are meticulous ) as in photo using the bunga terlang dye .

Photos of kueh salat & durian salat , etc were posted likely sometime last year possible in May , November & ??

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Nonya bakchang / zhong
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The bunga terlang - blue pea / butterfly pea flower - close up

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Fresh Fruit is extremely abundant on "The Emerald Isle" with more then 50% of my food intake is fresh fruits....

ooh so fun!! Thank you so much! I have had the purple rice in korean restaurants and am excited to try out this blend. Very fun. I’m not yet ready to seek the pea berry tea for coloring rice and food. I’ve still not used food dye products.

Wow, the Irish are lucky to have an abundance of such fresh fruit. ;)

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Only on "The Emerald Isle" of the Indian Ocean will you fund such a abundant assortment of fresh fruits...!

We have all you see in the photos above and more , some in our garden . Waiting for our ‘ young ‘ avocado trees to fruit since the old faithful has since died . Between our neighbours , we have a wide selection . Jackfruit too . if not , the fresh produce market is a short walk away as is the supermarket where more fruits are available from all around the world . Not forgetting specialist markets including the German ..
Quite usual in South East Asia

Just had mandarin orange , mango , papaya , plum and pomelo today !

Yup, my wife is originally from Davao, and their fruit markets look similar with most everything grown in close proximity to town.

I slow-roasted a chicken and asparagus for lunch today.


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Failure!

I tried to make Sakura Mochi today to celebrate Hina Matsuri (Japanese Girls’ Day Festival). The red bean paste turned out fine. The rice was a disaster. Then again, I used a glutinous rice from Northern Thailand as I couldn’t get the Japanese kind. I’ve used a similar rice to make actual mochi, but this is a broken grain hybrid which is lightly sweetened.

Rather than throw it all away I had a partial success using the component parts to make ohagi - with Sakura Mochi you wrap the rice around the azuki bean paste, with ohagi you generally wrap the bean paste around the rice, which is what I did. It was just about edible, not great though. Tasted a little better dusted with kinako soy bean powder.

Haven’t had too many disasters, this one was a biggy! Oh well, at least I learned to make dango from raw rice recently, nailed that skill!

Now I'm hungry.

We only have a Papaya tree at our house in Indonesia. The parent-in-laws have a Rambutan tree at their house. I’d love to have mangosteen, pineapple, mango and similar trees.

Bok choy & tofu sautéed / steamed in olive oil (thanks corky!!!!!), chili oil, and hoisin sauce
white rice with Chinese sausage
reheated chicken & Brussels sprouts

all my excitement about black rice creating purple rice and I forgot to get it when I went to Trader Joe’s & Gus’ market because I forgot to add it to my list. Doh!!!!

Made from scratch for lunch? I'm impressed....my recipe takes about 2 hours!