This is the favorite color of my daughter.
We use red amaranth, beet root or ubi ungu (purple sweet potato)
|Ubi ungu (okezonet.com)|
Ubi ungu have deep purple color, so when we boil or steam it, the water will turned purple.
They have high antioxidant.
|Keripik ubi ungu/purple sweet potato chips (wikipedia)|
Sometime we use the basic material as an ingredient on the recipe, so we get the color the ingredients.
We also use red amaranth to get pinky color.
We boiled the red amaranth or just pouring hot boiled water on it.
Look... the leaves loose their pinky color, and now have a green leaves.
The pigment is moved to the water.
Look the pinky water...
So cute and have so many health benefits.
This color is so popular in South East Asia.
We use kembang telang or butterfly pea flower (Clitoria ternatea) to get the blue color agent.
We can use both of fresh and dried flower.
You can check my old series 'FEEL BLUE'.
This is my blue dishes.
Put some lemon juice, the blue water will turns purplish.
How about your pinky and blue food?
Have a colorful weekend.