老黃芽菜雞沙河粉 (Lou Wong Bean Sprouts Chicken @ Ipoh)
49, Jalan Yau Tet Shin,
30000 Ipoh
Perak
Visited 26 Dec 2009,1855pm
Monday, December 28, 2009
What I eat today 今日吃什麽 - 老黃芽菜雞沙河粉 (Lou Wong Bean Sprouts Chicken @ Ipoh)
老黃芽菜雞沙河粉 (Lou Wong Bean Sprouts Chicken @ Ipoh)
49, Jalan Yau Tet Shin,
30000 Ipoh
Perak
Visited 26 Dec 2009,1855pm
My favourite eating out places 我最喜歡的在外吃的地方 - 怡保花園冬姑亭咖哩面 (Ipoh Graden Curry Mee, opposite Wooley Food Court)
Visited 26 Dec 2009, 2155pm
My favourite eating out places 我最喜歡的在外吃的地方 - 怡保河嘻粉 (Hor Hee Noodle, Jalan Theatre, Ipoh)
Visited 25 Dec 2009 2008pm
My favourite eating out places 我最喜歡的在外吃的地方 - 怡保白咖啡,新源隆茶室 (Sin Yoon Loong White Coffee, Ipoh Old Town)
The original white coffee outlet in Ipoh at Jalan Bandar Bijih Timah, Ipoh, Perak.
Visited 26 Dec 2009 1530pm
Sunday, December 20, 2009
Calla Lily Recipes 食譜篇 - 馬鈴薯麵包 (POTATO BUN)
Dough ingredients :
300g high protein flour
100g mashed potato
40g caster sugar
½ teaspoon salt
4g instant yeast
170ml cold milk
25g butter
60g raisins
Custard topping :
250ml water
100g instant custard powder
Topping :
1 egg (beaten)
1. To make bun, combine high protein flour, mashed potato, sugar, salt and yeast in a mixer. Add in cold milk, beat until form dough. Add in butter, beat until smooth and elastic dough is formed. Remove the dough, add in raisins, knead and mix until combined.
2. Place dough into a mixing bowl. Cover with plastic foil and leave aside for 50 minutes.
3. Divide dough into 50g each portion. Roll into round shape, six pieces per group, keep to rise for 50 minutes or until doubled in size.
4. To make custard topping, combine water and custard powder until blended.
5. Glaze dough with beaten egg and piping custard on top. Bake in preheated oven at 180°C for 20-25 minutes or until golden in colour.
Calla Lily Recipes 食譜篇 - 漢堡麵包 (HAMBURGER BUN)
Dough ingredients :
500g high protein flour
40g caster sugar
12g salt
¼ teaspoon bread improver
8g instant yeast
310ml cold water
30g butter
1 egg (beaten)
adequate sesame seeds
1. To make bun, combine high protein flour, sugar, salt, improver and yeast in a mixer. Add in cold water, beat until form dough. Lastly add in butter, beat until smooth and elastic dough is formed.
2. Keep dough into warm place. Cover and leave aside for 50 minutes. Divide dough into 50g each portion. Roll into round shape and keep to rise for 10 minutes.
3. Press dough slightly and place in a greased mould. Leave to rise for 50 minutes.
4. Glaze dough and sprinkle with sesame seeds on top. Bake in preheated oven at 190°C for 15 minutes or until cooked. Remove immediately.
Calla Lily Recipes 食譜篇 - 墨西哥麵包 (MEXICO BUN)
Dough ingredients :
400g high protein flour
40g caster sugar
10g salt
⅛ teaspoon bread improver
8g instant yeast
190ml cold milk
1 egg
30g butter
Topping :
120g butter (melted)
120g icing sugar
1 tablespoon coffee essence
1 tablespoon instant coffee powder
2 eggs (B)
120g plain flour
Method filling :
250g butter
200g caster sugar
1. To make bun, combine high protein flour, sugar, salt, improver and yeast in a mixer. Add in cold milk and egg, beat until form dough. Lastly add in butter, continue beat until smooth and elastic dough is formed.
2. Keep dough into warm place. Cover and leave aside for 50 minutes. Divide dough into 50g each portion. Wrap in a cubed of butter with coated sugar. Place onto baking tray.
3. Leave dough to rise for 40 minutes or until doubled in size.
4. To make topping, mix melted butter, icing sugar, coffee essence, instant coffee powder and eggs. Add in flour, mix until well combined. Keep aside.
5. Pipe topping mixture onto rised bun and bake in preheated oven at 190°C for 20 minutes.
Calla Lily Recipes 食譜篇 - 波羅麵包 (POLO BUN)
Dough ingredients :
400g high protein flour
40g caster sugar
10g salt
⅛ teaspoon bread improver
8g instant yeast
190ml cold milk
1 egg
30g butter
Topping :
50g shortening
200g butter
120g icing sugar
1 egg
20g milk powder
240g flour
Glaze :
1 egg (beaten)
1. To make bun, combine high proten flour, sugar, salt, improver and yeast in a mixer. Add in cold milk and egg, beat until form dough. Lastly add in butter, continue beat until smooth and elastic dough is formed.
2. Keep dough into warm place. Cover and leave aside for 50 minutes. Divide dough into 35g each portion. Roll into round shape and leave to rise for 10 minutes.
3. To make topping, beat shortening, butter and sugar until well combined. Add in egg, mix well. Lastly add in milk powder and flour, mix until combined. Keep aside.
4. Flatten the dough and wrap well with topping dough. Place onto greased baking tray. Leave to rise again for 45 minutes or until doubled in size.
5. Glaze with beaten egg and bake in preheated oven at 180°C at medium rack for 12-15 minutes.
Calla Lily Recipes 食譜篇 - 酥皮粟米蛋糕 (PUFF PASTRY SWEET CORN CAKE)
Composition :
1 pc (375g) frozen puff pastry
Sponge :
2 eggs
40g caster sugar
50g plain flour
30g melted butter
Sweet corn cream :
1 canned sweet corn (cream type)
2 teaspoons gelatine powder
200g fresh cream (whipped)
¼ teaspoon sweet corn essence
1. Defrost puff pastry, roll on the floured surface until thin. Prick with fork. Bake in preheated oven at 200°C for 30 minutes or until golden brown. When cool, crush coarsely.
2. To make sponge, beat eggs and sugar until light and fluffy. Fold in sifted flour, add in melted butter until blended.
3. Spread batter into lined 25x35cm (10x14 inches) baking tray. Bake in oven at 200°C for 10 minutes or until cooked. Leave to cool.
4. To make corn cream, blend the corn until form puree, through sieve. Add in gelatine powder, stir cover simmering water until gelatine powder is melted. Remove.
5. Fold in whipped cream.
6. Cut the cake to fit mould. Pour corn cream into mould. Refrigerate until set.
7. Remove cake, coat sides and top with puff pastry crush. Decorate with fruits or as desired.
Calla Lily Recipes 食譜篇 - 核桃酥皮卷 (WALNUT PUFF PASTRY ROLL)
Composition :
1 pc (375g) frozen puff pastry
Filling :
100g orange marmalade
40g walnuts (chopped)
30g raisins
40g brown sugar
½ teaspoon cinnamon powder
1. Defrost puff pastry, roll on the floured surface to form 23x30cm (9x12 inches) rectangle.
2. Preheated oven to 180°C.
3. To make filling, combine chopped walnuts, raisins, brown sugar and cinnamon powder.
4. Spread orange marmalade on to puff pastry. Sprinkle with filling and roll up.
5. Cut the pastry roll into 12cm (½ inch) thickness. Place onto greased baking tray and bake for 20 minutes.
6. Turn over to brown other side for 30 minutes or until crispy.
Calla Lily Recipes 食譜篇 - 香蕉巧克力酥餅 (BANANA CHOCOLATE PUFF PASTRY)
Composition :
1 pc (375g) frozen puff pastry
Filling :
1 tablespoon beaten egg (for glazing)
200g banana flesh (sliced)
40g chocolate (chopped)
2 tablespoons almond flakes
1 pc cheese slice (sliced)
1. Defrost puff pastry, roll on the floured surface to form 23x30cm (9x12 inches) rectangle.
2. Preheated oven to 200°C.
3. Cut the puff pastry into 10cm (4 inches) wide. Brush with beaten egg. Then cut out two long strips to besiege the edge.
4. Arrange banana slices on top, follow with chopped chocolate, almond flakes and cheese slices.
5. Bake for 35 minutes or until golden brown and crispy.
Calla Lily Recipes 食譜篇 - 酥皮蛋糕 (PUFF PASTRY CAKE)
Composition :
1 pc (375g) frozen puff pastry
Sponge :
2 eggs
40g caster sugar
50g plain flour
30g melted butter
30g cooked red beans
Butter cream :
125g butter
100g icing sugar
¼ teaspoon vanilla essence
Garnishing :
icing sugar
1. Defrost puff pastry, roll on the floured surface to form 25x35cm (10x14 inches) rectangle. Prick with fork. Bake in preheated oven at 200°C for 30 minutes or until golden brown.
2. To make sponge, beat eggs and sugar until light and fluffy. Fold in sifted flour, add in melted butter until blended.
3. Spread batter into lined 18x25cm (7x10 inches) baking tray. Sprinkle with red beans. Bake in oven at 200°C for 10 minutes or until cooked. Leave to cool.
4. Cut the puff pastry into 3 slices and cut sponge into 2 slices.
5. Sandwich puff pastry and sponge with butter cream.
6. Slice, dust with icing sugar.
Butter cream method : Beat butter, icing sugar and vanilla essence until light and fluffy.
Calla Lily Recipes 食譜篇 - 芒果酥餅 (MANGO PUFF)
Composition :
1 pc (375g) frozen puff pastry
Custard :
500ml milk
50g custard powder
50g caster sugar
Filling :
2 no mango (sliced)
Decoration :
Strawberries, chocolate sauce, icing sugar
1. Defrost puff pastry. Roll out into 30x30cm (12x12 inches), prick with fork. Bake in oven at 180°C until golden brown. Leave to cool.
2. Cut into 7cm (3 inches) squares.
3. To make custard, bring all ingredients to cook, stir frequently until boiling. Remove and leave to cool.
4. Pipe the custard onto puff pastry, garnish with mango slices and sandwich together. Decorate with strawberry, chocolate sauce and dust with icing sugar.
Calla Lily Recipes 食譜篇 - 草莓酥餅 (STRAWBERRY PUFF PASTRY)
草莓酥餅 (STRAWBERRY PUFF PASTRY)
Composition :
1 pc (375g) frozen
puff pastry
Filling :
50g flour
20g caster sugar
30g butter
1 tablespoon beaten egg (for glazing)
100g strawberry (slices)
2 tablespoons granulated sugar
1. Defrost puff pastry, roll on the floured surface to form 23x30cm (9x12 inches) rectangle.
2. Preheated oven to 200°C.
3. Cut the puff pastry into 10cm (4 inches) wide. And cut out some long strips.
4. To make filling, combine flour and sugar, rub in butter until resemble bread crumbs. Sprinkle onto pastry.
5. Use pastry strips arrange on top of crumble, as a net. Glaze with beaten egg. Arrange strawberries on top. Sprinkle with granulated sugar.
6. Bake for 35 minutes or until golden brown and crispy.
Friday, December 18, 2009
Calla Lily Recipes 食譜篇 - 拿破崙蛋糕卷 (NAPOLEAN CAKE ROLL)
Composition :
1pc (375g) frozen puff pastry
10g hazelnuts (toasted, chopped)
Cake ingredients :
4 eggs
80g caster sugar
75g plain flour
15g cocoa powder
50g melted butter
Chocolate cream :
60g chocolate
1 tablespoon hazelnut spread
140g butter cream
Butter cream :
125g butter
100g icing sugar
¼ teaspoon vanilla essence
1. Defrost puff pastry. Roll on the floured surface to form 25X35cm rectangle. Place onto baking tray, prick with fork. Bake in oven at 180°C for 45 minutes or until golden brown.
2. To make sponge cake, beat eggs and sugar until light and fluffy. Gradually fold in sifted flour and cocoa powder. Add in melted butter, mix until well blended.
3. Spread batter into a lined 25x35cm (10x14 inches) baking tray. Bake in preheated oven at 200°C for 10-12 minutes. Remove from oven and cool completely.
4. To make chocolate cream, melt chocolate and hazelnut spread over low heat. Remove, stir in butter cream.
5. To assemble, cut puff pastry into two 8x25cm (3x10 inches). Spread with chocolate cream, sprinkle with chopped hazelnut. Sandwich together.
6. Line sponge cake onto paper. Spread with cream, place in puff pastry. Roll up. Refrigerate.
Butter cream method : beat butter, icing sugar and vanilla essence until light and fluffy.
Calla Lily Recipes 食譜篇 - 魚醬茄子 (SARDIN EGGPLANT)
Ingredients :-
200g eggplant
50g sardin fish in can (fish only)
1 egg (beaten)
3 tablespoons chopped garlic
Seasoning :
1 tablespoon Shaoxing wine
½ teaspoon chicken stock granule
½ teaspoon pepper
1 teaspoon tomato sauce
1 tablespoon salad cream
1. Cut the eggplant into lengthways, then parboil in the hot oil till cooked and brown in colour. Dish out, drain and arrange on a serving plate.
2. Deep-fry the chopped garlic till crispy and golden in colour, dish up, drain well.
3. Mash the sardin, mix well with beaten egg and seasoning, then stir-fry in the preheated sauce pan with 1 tablespoon oil over medium-high heat until slightly absorbed. Dish up, spoon onto eggplant and top with crispy garlic. Serve at once.
Calla Lily Recipes 食譜篇 - 薑蒜花枝 (PICKLED CUCUMBER WITH SQUIDS)
Ingredients :-
2 nos squid
1 Japanese cucumber with skin
½ teaspoon salt
1 teaspoon sesame seeds
Sauce (mix well) :
2 tablespoons Chinese rice vinegar
2 tablespoons (30g) chopped ginger
2 tablespoons (30g) chopped garlic
1 teaspoon sesame oil
1 tablespoon caster sugar
½ teaspoon salt
4 tablespoons warm water
2 tablespoons chilli sauce
1. Score the squids in a criss-cross pattern and sliced. Blanch in the boiling water until cooked, dish out and drain well.
2. Cut the cucumber into thin slices, sprinkle with salt, marinate for 10 minutes, dish up, drain the accumulated juice away.
3. Add in squids, spoon in sauce mixture and sprinkle with toasted sesame seeds on top, mix well. Serve at once.
Calla Lily Recipes 食譜篇 - 酒香辣味啦啦 (DRUNKEN CHILLI CLAMS)
Ingredients :-
500g clams
50g celery (sliced)
50g big onions (wedged)
2 stalks spring onion (sectioned)
8 bird's eye chillies (flatten)
10g dried shrimps
80ml "Shaoxing" wine
50ml water
Seasoning :
1 tablespoon sugar
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon chilli powder
1. Rinse clams, then blanch in the boiling water. Dish out and drain.
2. Heat up 2 tablespoon oil in the hot wok, to saute big onions, spring onions, bird's eye chillies and dried shrimps till fragrant. Add in clams and toss well.
3. Pour in water and "Shaoxing" wine, bring to the boil, add seasoning and celery, stiy-fry until the gravy is almost absorbed. Lastly, thicken with cornstarch solutions. Dish up, serve at once.
Calla Lily Recipes 食譜篇 - 大地四寶 (MEAT BALLS WITH POTATO AND EGGPLANTS)
Ingredients :-
200g minced pork
1 no potato
200g eggplants
½ no green capsicum (cut into triangles)
1 tablespoon chopped garlic
500ml water
Seasoning 1:
1 teaspoon light soy sauce
½ teaspoon pepper
1 tablespoon tapioca flour
1 tablespoon egg white
Seasoning 2:
½ teaspoon salt
1 teaspoon chicken stock granule
1 tablespoon sugar
1 tablespoon light soy sauce
½ teaspoon dark soy sauce
1. Peel eggplants and potatoes and cut into triangles. Next, parboil in the hot oil separately, remove and drain well.
2. Mix minced pork with seasoning 1, form the mixture into small meat balls. Deep-fry in the hot oil over high heat until cooked and golden in colour. Dish out.
3. Leave 2 tablepoon oil in the hot wok, fragrant chopped garlic, add potatoes, toss well. Pour in water and bring to the boil, then place in eggplants, meat balls and seasoning 2, simmer over a lot heat for 20 minutes until the gravy is thicken. Lastly, add capsicum, and thicken the gravy with cornstarch solutions. Dish up, serve hot.
Calla Lily Recipes 食譜篇 - 辣爆田雞 (HOT CHILLI FROG)
Ingredients :-
2 frogs
8 dried chillies (sectioned)
1 stalk continental parsley stalk (sectioned)
1 teaspoon Szechuan pepper
1 tablespoon tapioca flour
Seasoning (mix well) :
1 tablespoon oyster sauce
1 teaspoon light soy sauce
1 tablespoon Shaoxing wine
1 tablespoon sugar
1 tablespoon hot bean paste
1 teaspoon bottled curry powder
100ml water
1. Rinse frogs, cut into pieces, drain well, then coat with some tapioca flour. Deep-fry in the hot oil till cooked and golden brown. Dish out and drain, ready to cook.
2. Heat 2 tablespoons oil in the preheated wok, to saute the dried chillies, parsley stalk and szechuan pepper till fragrant. Add seasoning mixture and bring to the boil.
3. Add frog pieces, keep stirring over high heat until the frog pieces are well coated with the sauce, or until the sauce is well absorbed. Dish up and serve hot.
Calla Lily Recipes 食譜篇 - 人車江魚仔粿 (TRISHAW IKAN BILIS RICE KUIH)
Ingredients :-
180g cooked rice (overnight)
20g enchovy (ikan bilis)
100g plain flour
35g rice flour
30g tapioca flour
½ teaspoon baking powder
160ml water
Seasoning :
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ikan bilis stock granule
1. Soak cooked rice with water for 20 minutes, drain and set aside.
2. Combine soaked rice with the rest of ingredients and seasoning in a large bowl, stir well to resemble the mixture. Leave aside to rest for 15 minutes.
3. In a large saucepan, heat up oil and a metal ladle.
4. Fill in some batter and press in 2 pcs enchovy in the center. Deep fry in the hot oil over high heat for a while, then loosen the cake from ladle. Continue deep fry until golden brown. Remove, drain and serve.
Calla Lily Recipes 食譜篇 - 人車菜粿 (TRISHAW VEGETABLES RICE KUIH)
Ingredients :-
150g cooked rice (overnight)
170g plain flour
35g rice flour
½ teaspoon baking powder
100g beansprouts
4 shitake mushroom (soaked, shredded)
50g chinese chives (sectioned)
250ml water
Seasoning :
½ teaspoon salt
½ teaspoon pepper
1. Soak cooked rice with water for 20 minutes, drain well.
2. Combine soaked rice with the rest of ingredients, water and seasoning in a large bowl. Stir well to resemble the mixture. Leave batter aside to rest for about 15 minutes.
3. Heat up oil with metal ladle in wok.
4. Fill in some batter mixture in ladle. Deep fry in the hot oil for a while over high heat, then loosen the cake from ladle. Continue to deep fry it until it turns light golden brown. Remove, drain and serve.
Calla Lily Recipes 食譜篇 - 人車蕃薯粿 (TRISHAW SWEET POTATO RICE KUIH)
Ingredients A :-
200g cooked rice (overnight)
130g plain flour
35g rice flour
20g tapioca flour
½ teaspoon baking powder
100g sweet potato (shredded)
200ml water
Ingredients B:-
some groundnuts
Seasoning :
½ teaspoon salt
½ teaspoon chicken stock granule
¼ teaspoon pepper
1. Soak cooked rice with water for 20 minutes, drain well.
2. Combine soaked rice with the rest of ingredients A and seasoning in a large bowl. Stir well to resemble the mixture. Leave batter aside to rest for about 15 munutes.
3. Heat up oil with metal ladle in wok.
4. Fill in some batter mixture in ladle and put a few groundnuts on top. Deep fry for a while over high heat, then loosen the cake from ladle. Continue to deep fry it until it turns light golden brown. Remove, drain and serve.
Calla Lily Recipes 食譜篇 - 人車香芋粿 (TRISHAW YAM RICE KUIH)
Ingredients A:-
200g cooked rice (overnight)
130g plain flour
35g rice flour
1 tablespoon tapioca flour
½ teaspoon baking powder
200ml water
Ingredients B:-
80g yam (shredded)
15g dried shrimp (soaked, chopped)
4 shallots (sliced)
1 red chilli (shredded)
5 tablespoons water
Ingredients C:-
100g shrimp
Seasoning :
½ teaspoon salt
½ teaspoon pepper
1. Soak cooked rice with water for 20 minutes, drain and set aside.
2. Combine soaked rice with the rest of ingredients A in a large bowl, stir well to form batter.
3. Heat up 3 tablespoons oil in hot wok, to saute shallots and shrimps until fragrant, add chilli, yam and water. Stir-fry for 5 minutes, add in seasoning, toss well. Dish up, add into batter, mix well. Leave aside to rest for 15 minutes.
4. Heat up oil with metal ladle in a deep pan for deep-frying.
5. Fill in some batter mixture in ladle, then put a piece of shrimp on batter. Deep fry in the hot oil over high heat for a while, then loosen the cake from ladle. Continue deep fry it until golden brown. Remove, drain and serve.
Calla Lily Recipes 食譜篇 - 荷葉金菇蒸素鰻 (STEAMED VEGETARIAN EEL AND ENOKITAKE MUSHROOM IN LOTUS LEAF)
Ingredients :-
2 nos (about 400g) vegetarian eel
1 package (about 100g) fresh Enokitake mushroom
30g dried lily (knotted)
20g wolfberries (soaked)
2 chinese mushrooms (soaked, sliced)
20g fresh ginger (shredded)
2 blades dried lotus leaf
Seasoning (mix well) :
¼ teaspoon salt
1 tablespoon light soy sauce
½ teaspoon pepper
1 teaspoon sesame oil
¼ bowl (about 60ml) water
1. Soak lotus leaves in water until soften, then blanch in the boiling water, remove, rinse under cool water and pat-dry.
2. Cut vegetarian eel into sectionals, deep-dry in the hot oil until golden in colour, dish out and drain well.
3. Arrange vegetarian eel on the lotus leaf. Combine the remaining ingredients with seasoning, then spoon over to the vegetarian eel, wrap well with lotus leaf. Steam in the preheated steamer over high heat for 10 minutes. Remove from heat, serve hot.
Calla Lily Recipes 食譜篇 - 烤黃薑辣味素雞 (BAKED VEGETARIAN CHICKEN WITH TURMERIC LEAF)
Ingredients :-
3 vegetarian chicken
4 blades turmeric leaf
1 tablespoon shredded turmeric leaf
Spices :
4 stalks (about 10-15g) coriander stalk
1 stem lemon grass
30g fresh galangal
20g young ginger
5 red chillies
4 blades kaffir lime leaf
½ stem ginger bud
2 tablespoons cooking oil
Seasoning :
1 tablespoon chilli sauce
½ tablespoon vegetarian oyster sauce
1 teaspoon sugar
½ tablespoon apple cider
½ teaspoon salt
1. Chop entire spices coarsely, then blend in the blender with cooking oil until fine, remove and ready to cook.
2. To make spice sauce, heat up 1 tablespoon oil, saute blended spices over a low heat until fragrant. Add in shredded turmeric leaves and seasoning, stir-fry briskly until aromatic. Dish up and leave to cool.
3. Mix spice sauce with vegetarian chicken, marinate for 30 minutes. Next, wrap with turmeric leaf. Bake in the preheated over at 180°C for 10-15 minutes. Remove from heat, cut into pieces. Serve at once.
About Crystal 關於水晶體 - 紫晶洞 (Amethyst Geode)
(Amethyst Geode)
化学式：SiO2
代表产地：巴西、乌拉圭。
简介：
紫晶洞以前叫雷公蛋[1]，有圆形或椭圆形的，中空的。在其内壁布满了很多紫水晶，向着球形的中心方向生长。将球形切开后，便成为人们用来摆设的，或作为风水用途的紫晶洞了。
形成：
紫晶洞形成于亿万年前的地质生成时代,地壳中的无水硅酸流入空洞,在一定的压力和温度下附着崖壁结晶而成.紫水晶乃宇宙之造化，天地之结晶，日月之精华。“正宗”的紫晶，晶体内含有平等排列或相交45°夹角的色带，色彩常常由双晶引起色带，颜色的两个位置是对称的，在紫晶断口上见到“人”字形的双晶细缝，它是天然紫晶的重要标志。巴西是著名的紫晶洞产地。紫晶以颜色明艳、洁净、无瑕、深紫的底色中透出闪闪红色光辉者奉为上品，正如《博物要览》所描述的那样：“色如葡萄，光莹可爱”。
紫晶洞为佛教七宝之一,在所有水晶中具王者的“尊贵之气”,除了有艺术之美以外,还具有改善阳宅及个人的磁场功能
特性：
白水晶簇是外放型、放射状的水晶能量体，而紫水晶洞则是内敛型、聚合状的，使得在风水上运用可以轻易做到能收能放、能聚能散。紫水晶洞是玛瑙洞含有二氧化矽的地下水从边缘慢慢渗透进来凝聚、结晶形成的。而当许多小颗的紫水晶结晶密集生长在一起时，就会形成紫晶花，同紫晶洞一样，在风水上有挡冲、避煞的作用。紫晶洞或紫晶花应避免阳光的直接暴晒，且搬动时切记从底下抬起。 一般我们所见到的紫晶洞都有三层，最内层是紫水晶晶粒、中间层是玛瑙，最外层是工人加上的水泥保护层。
也有很好的晶洞是外面抛光的，这种抛光的晶洞通常要求外面的玛瑙壁要很厚才行，所以通常见的抛光晶洞少而贵，原因在于此！
灵性作用：
(1).可以作为其它水晶、护身符、幸运符净化、充电的理想工具。
(2).可以将紫晶洞摆放在入门后的走道、行进动线的末端或在财位方，有吸纳、聚集人气、财气的作用。屋内两墙壁交接处，常常也是气的聚合点，摆放紫晶洞可使气聚集得更为稳固、集中、精炼。摆放方向按逆水方向。
(3).将紫晶洞摆放在财位方，可以延续赚钱的时间，深化赚取的财富，更能长期保存所积累的财富，特别适合已经在赚钱，还想继续赚钱的情况。
(4).将紫晶洞摆放在福德位，可以长期的积福、纳德，为全家人累积福德。
(5).对于若有路冲、屋角煞等，可将洞口对向来源，可有吸纳作用，在洞里放置水晶球，则可将煞气转换，化阻力为助力；而房间有门对门情况发生，可在长辈的门后摆放，可以减少冲突的发生。
(6).对于在读的学生，在文昌位摆放紫晶洞，有助于考运、晋升，亦能获贵人相助。
(7).营业场所需要强化人际关系、和谐相处，可将紫晶洞摆放在丁位、财位方可以促成此目的。
(8).紫晶洞对于开张、乔迁之喜送礼，可以安座、定居之意，也有镇宅、化煞、聚集贵气、文昌鼎盛的功效；对于同事、长官升迁、升官，也以送紫晶洞为佳，有助于名望的提升，更受人尊重，步步高升，也有稳扎稳打、一路到顶的意思。
紫晶洞一直以来都是居家风水摆设的最爱，因内蕴闪烁紫晶簇的紫晶洞，常吸引许多人的眼光，开采紫晶洞最原始的型态是一颗如球型般的原矿，一剖为二後，成为市面上常见的紫水晶洞，据说两边晶洞有阴阳之分，用手伸入洞中时，敏感的人可感受到一边是温热的磁场能量，另一边则是阴凉的磁场能量。
如果在桌上摆上一座小型的紫晶洞或紫晶片，更是可以提高聪明度，并且让自己做出最正确的判断及思考，相当有助于需要大量思考动脑的学生或上班族，而且，有佩带水晶的朋友也都知道，将自身的水晶置于晶洞内，让无数的紫晶结晶以原矿的生生不息能量使之净化提升，所以紫晶洞也是净化水晶的不二之选。
将紫晶座放置在文昌位，有助於考运，若是放置在财位，则有旺财的效果。摆置一座紫晶座于家中桌上，不但可增加室内美观，更可镇宅避邪，改善风水。招财、气顺，让您周围都是祥瑞之气，事事顺心如意。
★擺放方法
首先，要找到財位，所謂財位是指進門斜角對線位置，再將紫晶洞放置即可。
※公司或營業所的財位
如何找財位：
－若大門開在正中，財位在左斜角對線位置
－若大門開在右邊，財位在左斜角對線位置
－若大門開在左邊，財位在右斜角對線位置
財位忌諱：
－絕不可財位受壓，如橫樑壓頂
－財位不可有尖角沖射
－財位不可堆壓重物或雜物
－財位宜亮不宜暗
－財位背後不可空曠
－財位忌放食用或醫療器具及藥物
－財位忌魚缸擺放，因會把財神推落水缸，變成財化水
－財位忌污穢，如廁所
※住家中的財位
－門開正東方：財位－西南方與正北方。
旺位－西北方與正南方。
－門開正西方：財位－東南方與正北方。
旺位－正東方。
－門開正南方：財位－東南方。
旺位－西南方與正北方。
－門開正北方：財位－正東方與西南方。
旺位－正南方與東北方。
－門開西北方：財位－正東方與正南方。
旺位－西南方。
－門開東北方：財位－東南方。
旺位－正東方。
－門開東南方：財位－正東方與西南方。
旺位－正北方與正西方。
－門開西南方：財位－正西方。
旺位－西北方。
－門位是以進入屋子最後的一道門為主。
－所有方位指的是由房子正中央所量出的對應方位。
－佈置時以財位為優先考量，如財位佈置有困難可以旺位代替，如能同時佈置效果更佳。
－佈置時以大型晶洞、大型聚寶盆、大型晶柱、大型七星陣效果最好。
★建議的擺放方位：
1. 陽台：經常會有一些房子的尖角對到你家的陽台，而形成各種的煞氣，這時可在陽台上擺放紫晶洞來擋住煞氣。
2. 大門口：現在的房子常會有兩戶的大門相對的情況，這很容易形成對沖， 這時就要在打開大門的正對面放置紫晶洞，鎮宅擋煞的風水石。
3. 辦公桌：紫水晶可以安定心神，提升工作效率，也能開啟智慧，增加記憶力，提升異性緣，與同事之間相處融洽，大大提升升遷機率。
4. 商店櫃台：可以擺放紫晶洞或紫晶座，紫水晶能與人廣結善緣，招來人氣帶動商機。
如何挑选紫晶洞
紫晶洞的品像好坏是影响价格的重要因素,兹就影响紫晶洞品像的几个因素叙述如下:
1. 先看晶洞外壳有无水泥修补的痕迹(如果是在晶洞下面部份那是为了使晶洞能平放),再看晶洞内有无一条白色的细长痕迹,有表示曾经用水晶胶填补过.
2. 紫洞的外型完不完整是很重要的考量因素,有破损就不是好的晶洞.
3. 再看晶洞外缘有无玛瑙边,有玛瑙边者级数较高,如果有玛瑙边再看玛瑙边完不完整,完整的话评价更高,玛瑙边的厚度也有很重要的关系原则上愈厚愈好.
4. 颜色的深浅度和均匀度也很重要一般来说颜色愈紫愈均匀愈好.
5. 有无共生结构,常见的共生结构有方解石,玛瑙,钛金共生,共生结构讲求的是美观如果长的杂乱无章就是下品反之就是不错的晶洞.
6. 紫晶洞有聚财的功能,而洞代表的是财库,所以洞当然是愈大愈深愈好.
7. 紫晶洞的结晶大小其实和品像的关连不大,一般来说结晶愈小会愈亮,至於那种好全凭个人喜好.
8. 晶洞的产地也很重要,一般来说大都是巴西的晶洞,如果有乌拉圭产的晶洞[大部份是晶壁,晶洞很少就算有也都在十公斤以下]可以给较高的价格,产地通常可从颜色来分辨乌拉圭非常深的紫色且颜色较均匀[有些老板会用巴拉圭的晶洞来冒充,巴拉圭的颜色通常比深紫淡一些且较暗淡],韩国的晶洞是紫色带一点红色[韩国的产量很少而且被国防列管,市场上不易看到],巴西的晶洞颜色较淡且色彩较不均匀,以价格来分是乌拉圭>韩国>巴拉圭>巴西.
采购晶洞时能符合以上名种条件者当然是最好,但你肯定是要付出超高的代价,如能符合几个重要项目而又物超所值那就是值得购买的紫晶洞了.
Thursday, December 17, 2009
Calla Lily Recipes 食譜篇 - 班蘭薯角 (DEEP-FRY PANDAN POTATO SNACKS)
Ingredietns :-
250g potatoes
1 green chilli (chopped)
1 red chilli (chopped)
80g oyster mushrooms (chopped)
1 tablespoon chopped coriander
16-20 blades pandan leaf
Seasoning :
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon bottled curry powder
½ teaspoon coriander powder
1 tablespoon tapioca flour
1. Cook potatoes in the boiling water until cooked and soften. Dish out, peeled and mash until finely paste while still hot.
2. Combine the potato paste with chopped chillies, oyster mushrooms, coriander and seasoning, mix well, keep aside.
3. Fold a blade of pandan leaf into triangle shape, stuff in some potato paste mixture, then deep-fry in the hot oil over high heat until cooked. Remove and drain well. Serve at once.
Calla Lily Recipes 食譜篇 - 粽葉素鴨香飯 (STEAMED VEGETARIAN DUCK RICE PARCEL WITH BAMBOO LEAF)
Ingredients :-
1 piece vegetarian duck
200g brown rice
50g rolled oats
2 chinese mushrooms (soaked, shredded)
1 tablespoon chopped pickled radish
1 teaspoon chopped ginger
300ml water
12-15 blades bamboo leaf (blanch until soften)
12-15 stalks bamboo skewer
Seasoning :
1 teaspoon salt
1 tablespoon light soy sauce
2 teaspoon sesame oil
1. Add brown rice with water, steam over high heat until cooked through. Dish out, mix with rolled oats, mushrooms, pickled radish, ginger and seasoning, leave to cool.
2. Shallow-fry the vegetarian duck pieces in the hot oil till fragrant, remove and cut into rectangle slices, keep aside.
3. Spoon some cooked brown rice on a blade of bamboo leaf, add in vegetarian duck slice. Wrap well with bamboo leaf, then thread with bamboo skewer. Arrange on a heatproof plate, steam over high heat for 5 minutes. Serve hot.
Wednesday, December 16, 2009
What I eat today 今日吃什麽 - Schokolart @ Solaris Dutamas
Schokolart (for Love, Life & Chocolates)
Address : Block K-01-05, SohoKL @ Solaris Mont Kiara,
2 Jalan Solaris, 50480 Kuala Lumpur.
Tel: 03-6203 0968, Fax: 03-6203 0700
Schokolart is pork free and uses ingredients only from Halal suppliers
Visited 14 Dec 2009 1946pm
What I eat today 今日吃什麽 - Marco's Pizza @ Kelana Jaya
Marco's Pizza @ Kelana Jaya
Cuisine : West & Europe
Preparation : No Pork Served
Reservation 03-78035000
Address : No 81 - 85, Jalan SS25/2, Taman Bukit Emas 47301, Selangor
Operation Hours Sunday to Monday: 10AM - 10PM
Visited 08 Dec 2009 2037pm
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