It was MC Senior’s birthday and we threw a party based around her favourite book character. Of course, there was cake.
(sorry it's blurry, the jelly would'nt stop wobbling!)
Some coconut ice.
And potions! My inner geek whooped with joy when I discovered how to make a pH indicator out of red cabbage juice. (Further reading here). Just in case you’d like to make your own, it’s very, very simple. I roughly chopped half a head of red cabbage, put it all into a large pot, then poured boiling water over it – enough to just cover the leaves. Put the pot on medium low heat and simmer very gently for about 5 minutes or so. Turn off the heat, cover and leave to cool. Sieve into a large bowl, then use a funnel to pour into a suitable storage container (I used a 1.25l bottle). I made this a couple of days ahead and stored in the fridge, it still worked great.
Acid (L-R: Coke, Vinegar, Lemon Juice)
Base: (L-R: Toothpaste, Laundry detergent, Baking Soda)
Best part about this pH indicator? It’s edible and can be used to turn egg white green. To make this wonderfully mad fried egg, I separated the egg and yolk, then carefully mixed in about a teaspoon of the cabbage juice into the white. After pouring the white into a frying pan, I gently slid the yolk back on. Perfection. MC Senior could not believe I would eat it – for the record, no cabbage taste at all, tasted just like a fried egg. (Yes I know I could have achieved a similar effect using food colouring but where’s the fun in that?)
So do excuse the lack of anything remotely Malaysian, we were having too much fun.
Have a magical start to the week.