關於 purple pickles ，我們在網路上蒐集到這些相關的討論、資訊與評價

Although this Chinese New Year is a bit different from usual that should not deter us from rejoicing the occasion with our loved ones at home. 🧧🧧
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The traditions continue, we still dress-up, toss yee sang, and have our reunion feast. Here are my picks from Sunway Resort The Resort Café Chinese New Year Takeaway Menus:
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💥 Prosperous Yee Sang Premium Soft-shell Crab & Asian Snow Pear Yee Sang served with assorted vegetable pickles
💥 Deep-Fried Tiger Prawn with honey umami sauce & Japanese purple potato puff
💥 Chicken Floss with Shredded Scallop and Arrowhead in Lotus Bean Buns
💥 Stewed Lamb Trotter with spices and dried chilli
💥 Fried Long-Grain Rice with Waxed Meat and fluffy Yam
💥 Pineapple Pie
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Full review and information about The Resort Café’s Chinese New Year Takeaway Menu is up at https://www.sunshinekelly.com/2021/02/review-resort-cafe-chinese-new-year-takeaway.html
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#sunwayresortcafe #sunwaycity #sunwayresorthotel #cnytakeaway #cny2021 #cnymenu #kellyeats

Created with @eric.raty passion for sushi rice, this Hokkaido yumepirika rice is seasoned with 2 kind of akazu vinegar, and topped with freshly peeled & boiled Kuruma ebi, wasabi, prawn dashi emulsion, shiso flowers and myoga.

Unlike most Afternoon Tea sets that are prepared in advance, @arborhk goes for a fresh approach like peeling and cooking the prawns right before serving to bring out the natural sweetness and unami - just like what they would normally do.

It's also more fun & exciting in the kitchen according to @eric.raty.

Pickles - a Nordic twist for traditional sushi condiments with apple vinegar pickled young ginger, lime pickled kohlrabi, purple shiso pickled myoga, fermented gooseberry and fermented rhubarb.

Such a tantalising dish for the tastebuds before we move on to the sweets.

Who would have thought that dining limitations come with new creativity freedom for fine dining chefs to experiment ideas that are not possible before COVID-19?

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Arbor
⭐⭐ Michelin
🍽 Afternoon tea of 6 delicate courses at HK$298+
📍 @arborhk, 25/F, H Queen's, 80 Queen's Road Central, Hong Kong
👨🏼‍🍳 @eric.raty
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#FOODTRAVELBABE @ Arbor

Happy FRIYAY, the weekend is in sight 🙌 Despite not training yesterday, I woke up so hungry 😅 Lunch today is this huge plate of yumminess // mixed salad leaf, cucumber, purple cabbage, tomatoes, peppers, seaweed, tako, fried fish skin, pickles topped with furikake and a Japanese shoyu dressing 🙇

Japanese radish (non-spicy) recipe is the perfect compliment to any dish because it's salty-sweet, sour, and crunchy.

Use fresh Daikon when preparing pickles. I used purple Daikon which my daughter grew at kindergarten. You can use regular white Daikon radish, too.

You can keep it in the fridge for a week 😉

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Japanese Pickled Daikon Radish (Tsukemono)

Difficulty: Easy
Time: 10min
Number of servings: N/A

Ingredients:
250g (9oz.) Daikon radish
2 tbsp. vinegar
1 tbsp. sugar
salt
1.5inch (5cm) Kombu kelp https://amzn.to/3sUAEpR

Directions:
1. Wash and cut Daikon (with skin is ok) into 1/2 or 1/4 slices. Rub with 1/2 tsp. salt and leave for 20 min. Rinse and drain well.
2. In a sauce pan or microwave, heat vinegar, sugar and a pinch of salt mixture until it comes to a boil.
3. Wipe and clean dirts from Kombu kelp.
4. Put all the ingredients in a Ziploc bag and keep in the fridge overnight or more.

レシピ（日本語）
https://cooklabo.blogspot.com/2021/01/Pickled-Daikon%20Radish.html
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大根の酢漬けを花びらに見立てた、とっても美しいお寿司。
見た目の華やかさとは裏腹に、少ない材料で簡単にできちゃいます！
おうち花見のお供に、ぜひ作ってみてくださいね♪

お花寿司
2〜3人分

材料：
■酢飯
ご飯 350g

すし酢
砂糖 大さじ1と1/2
酢 大さじ1と1/2
塩 小さじ1/2

■大根の酢漬け
大根（白、紅くるり、紅しぐれなど） 150g
砂糖 大さじ2
酢 大さじ3
塩 小さじ1/3

たくあん（刻む） 適量

作り方：
1.小鍋に砂糖、酢、塩を入れて火にかけ、ひと煮立ちしたら火からおろし、粗熱を取る。

2. 大根はそれぞれ皮付きのままスライサーで薄切りにし、種類ごとに分けてボウルに入れる。(1)を大根に注いで1時間ほど漬ける。

3.酢飯を作る。ボウルに砂糖、酢、塩を加えて混ぜ合わせ、ご飯に回しかけてしゃもじで切るように混ぜる。

4.(2)の大根はキッチンペーパーで汁気を拭き取り、ラップの上に5枚端が重なるように円形に並べる。

5.酢飯をひと口大に丸めて(4)の中心にのせ、花びらのように包み、10分ほど置いて馴染ませる。

6.ラップを外して形を整え、たくあんをトッピングしたら、完成！

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Flower Sushi
Servings:2-3

INGREDIENTS

Pickled Daikon
2 tablespoons Sugar
3 tablespoons Vinegar
1/3 teaspoon Salt
150 grams Daikon (white, red, and purple)

Sushi Rice
350 grams Cooked rice
1 1/2 tablespoons Sugar
1 1/2 tablespoons Vinegar
1/2 teaspoon Salt

Chopped pickled radish for topping

PREPARATION
1. In a small pan, add sugar, vinegar and salt. Bring to a boil, remove from heat and let cool.

2. Slice the daikon and divide it into different bowls for each color. Pour (1) into each bowl and soak for 1 hour.

3. Place the cooked rice on a medium bowl. In a small bowl, add sugar vinegar, salt and mix until incorporated. Pour over the cooked rice, and mix well.

4. Use a paper towel to dry the sliced daikon. on a flat surface lay a piece of plastic wrap, arrange 5 slices of daikon in a circle, making sure they overlap each other.

5. Roll the pickles rice into bite-sized balls and place in the center of (4),

6. Wrap and let sit for 10 minutes.

7. Remove the plastic wrap and top with pickled radish.

8. Enjoy!

#TastyJapan #レシピ

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