Search Results

A beautiful beautiful and yummy bread recipe by Wei @bakingintheUK 湯種water roux: 高筋麵粉bread flour 20g 水 water 100ml 酵母液 yeast liquid： 溫牛奶 warm milk 40ml 糖 sugar 5g 酵母 Yeast 4g 麵團 dough： 高筋麵粉Bread flour 300g 奶粉 milk powder 12g 糖sugar 15g 鹽salt 4g 煉奶condensed milk 40g 蛋 egg 1 (~55g) 牛油butter 25g 蝶豆花粉 butterfly pea flower powder 2g @my.blue.tea 煉乳餡 Condensed milk filling： 軟化無鹽牛油 soften unsalted butter 30g 煉乳 condensed milk 30g 奶粉 milk powder 10g 鹽salt 1/8tsp 1. 湯種：麵粉+水，一直攪拌細火煮到杰身，攤凍備用。To make the water roux, cook using low heat and keep stirring the flour and water while doing so. 2. 酵母液：溫牛奶+糖+酵母攪拌，放置10分鐘 yeast liquid: add yeast and sugar into the warm milk, stir and rest for 10 mins. 3. 撈勻所有麵團材料，加入湯種&酵母液，分次加入蛋液直到可以搓成少少沾手既麵團，加入牛油搓至光滑。Mix all the dough ingredients, add in the water roux and yeast liquid, slowly add the egg in until you can form a dough with a slightly sticky texture. Then mix in the butter and knead to get a smooth dough. 4.麵團分兩份。蝶豆粉加少少水開勻，加入其中一份麵團，搓成淺藍色麵團。發酵1小時。Split the dough into 2. Mix the butterfly pea flower powder with a small amount of water, mix it into one of the dough to make a blue dough. Let both dough rise for an hour. 5. 撈勻餡料材料，放雪櫃 mix all the filling ingredients in a bowl and refrigerate it 6.藍&白色麵團平均各分3份(因為要做三個卷）1卷：用rolling pin將麵團碌至長方形，先放白色，再放藍色，抹上煉乳餡，由上至下卷實。其餘2卷都一樣，重複步驟。To make 3 separate rolls, split both coloured dough equally into 3 (6 in total). For each roll, roll out the doughs to a rectangle shape, place the white one at the bottom, then the blue one on top, then spread some condensed milk filling. roll tightly from the top to bottom. Repeat the steps for the other 2 rolls. 7. 3卷打直並收口向下放入吐司模具，二次發酵至少1小時至吐司模具8成滿。Put the 3 rolls vertically into the loaf tin with the enclosed edge facing downwards. Let it rise for at least an hour till it reaches 80% in height of the loaf tin. 8. 掃蛋液 Brush with egg 9. 170°C 焗25分鐘。Bake at 170°C for 25mins.

PANDAN..... The Super Flavour Here's a pretty Vegan Gluten-free Pandan Cookie for you by Sara. Ingredients *110g Vegan butter *100g Sugar *100g Brown Sugar *170g Vegan cream cheese *2 Vegan Eggs *2 tsp @my.blue.tea Pandan Powder *200g GF Self-Raising flour *1/4 t salt ## A few drops of green food colouring (optional, but gives the cookies that green POP) Optional - you may combine with 1 tspn of Pandan Liquid for darker green colour or soak the Pandan Powder in hot water for 2 nights in the fridge. Remove and strain the Pandan fibres. To Coat *50g sugar *100g icing sugar METHOD (1) Cream the butter & sugars with cream cheese (2) Add vegan eggs (& food colouring if using) and then fold in Pandan, flour and salt (3) Form a dough and wrap it in cling film. Fridge for 3-4 hours (overnight is fine) (freezing is fine too for making in the future!) (4) Preheat oven to 325f/160c. Prep a baking sheet with baking paper or a Silpat. (5) After the dough has had time to cool, roll it into tablespoon-sized balls. Coat in granulated sugar then heavily coat in powdered sugar. (6) Place powdered balls spaced evenly apart on the baking sheet, they should spread a bit during baking and create those fun crackle designs. (7) Bake for 15-20 minutes until crackles appear. Remove & Enjoy! Pandan Galore What Sara made? Pandan Muffins, Pandan Nice Cream and Pandan Cookies.... a new Pandan lover we now have. Thank you for sharing your healthy recipes and loving Pandan. About Sara S Bennett: The Mindful Peanut @the.mindfulpeanut Sara is a nutrition consultant & personal chef with a focus on gluten-free, vegan & low-FODMAP diets. Originally from the USA, she spent time in London and is now living in Melbourne. From her travels, Sara enjoys working with a wide variety of unique flavours from around the globe. Her website The Mindful Peanut (www.themindfulpeanut.com) offers recipes and counselling. In her free time, you’ll find her binging baking shows with a cuppa. Or outside soaking up the sun and attempting to befriend a neighbourhood cat. She enjoys sharing all her gluten-free & plant-based deliciousness on her Instagram @the.mindfulpeanut. This Pandanlicious Christmas gift pack is 25% off the regular price. Add some festive colour and cheer for yourself and/or your loved ones with this special Christmas bundle which includes: 100 grams of Pandan Powder 200 grams of Pandan Liquid extract How about some Christmas drinks this season? Citrus Lover with Butterfly Pea + Roselle Powder and Pandan Orange Mojito - a refreshing, pretty drink for this Christmas. Let's watch if you can make this happen - Magical Blue Tea - can you do this?

Surprisingly it is NOT that sweet with Durian Latte Powder *What can I cook in 5-10 mins? *Can I bake with just 5 ingredients in 1 step? *What is the simplest cake to bake and still "awe" your guests? Here you go, bake this simple 1 step - Durian Steamed Cupcakes either to "awe or chase" your non-durian lover guests away! Try it........ it's really yummy! This yields 12 cupcakes and we normally recommend 30grams Durian Latte Powder but adjust to your requirement ie sweetness level and "pungence" of the durian fragrant. Ingredients *1 1/2 cups Self Raising Flour *1 cup Water + 3 tsp MyBlueTea Durian Latte Powder *1/2 cup Raw/Castor Sugar *1 sachet @my.blue.tea Coconut Milk Powder dilute in 65ml water *2tbsp Olive Oil *Pinch of Salt Method: 1 simple step Mix all and Pour into cups and steam. Once cook. Enjoy! Note: 3 tspn is normally about 15-20 grams of Durian Latte Powder. Karen prefers this as if she added anymore "durian" her Aussie kid and hub may turned "Durian-y" hahaha.......or faint!! And we don't want that to happen These Super easy (1-step) Durian and Pandan Cupcakes are in popular demand whenever there's a feast or party requested by friends and family of Karen. Optional Flavours With the success of Durian Cupcakes you may substitute it with other flavours from our store, like - (1) Intense Purple Sweet Potato Latte Powder (2) Jackfruit Latte Powder (3) Matcha Coconut Latte Powder (4) Roselle Powder (pure) (5) Dragonfruit Powder (pure) You may need to adjust ingredients ie sugar, flavour and colours of just be happy with Pandan & Durian Steamed Cupcakes. To AWE your guests further, simply add Durian Latte into Coconut Shake = heaven!! Durian + Coconut Shake = OMG!!! Durian Coffee cubes latte with ice cream....... this will blow your customers mind away if you're serving them in your Cafe or restaurant. Note: Durian Latte Powder has milk and sweetness already added to it. You would need to adjust sweetness and milk but it's easy as above recipe. About Karen Tan-Chatwin, Penang Girl in Melbourne Karen has migrated to Australia but her love for Malaysian, Singaporean or other cuisines that she grew up with continues to be deeply rooted in her and her family. The food that she grew up eating runs deep in her veins and she continues to enjoy cooking for her family and friends with all the ingredients she is able to get her hands on in Australia. She loves My Blue Tea´s Superfood Powders as they are the closest she can get fresh and it continues to stay fresh in the pantry. Karen is from the beautiful island of Penang in Malaysia, and it is famous for being particular with ingredients and food. Karen will be sharing more of her beautiful recipes soon, so watch this space! Meanwhile, whet your appetite with some of Karen´s famous dishes! Do follow Karen on Facebook via Penang Girl in Melbourne

Pandan is the au naturel Superflavour in both desserts and in savoury dishes Jump to recipes Pandan Basque Cheesecake Recipe PANDAN Orange Mojito Recipe Stuck on what dessert to bring to a party or Christmas? This cheesecake is always a crowd pleaser; it’s creamy, custardy and your guest will be asking for seconds! The size of this cheesecake isn’t for the faint-hearted because it contains 1kg of cream cheese BUT it’s so delicious you’d want to make it again and again Here's the Pandan Basque Cheesecake Recipe Ingredients *7 eggs *1000g cream cheese, chopped into cubes *350g white sugar *500g pouring cream (thickened cream is fine too) *30g flour *1½ tbsp @my.blue.tea Pandan leaf powder Method 1. Preheat the oven to 200°C. 2. Line a 22cm springform tin with baking paper, ensuring the baking paper extends 10cm beyond the top of the tin. 3. Using a hand or stand mixer; beat together the cream cheese and sugar on medium low speed. Scrape down the sides of the bowl if necessary and continue beating until the mixture is very smooth (no lumps and sugar has dissolved). 4. Add in the eggs one at a time on medium speed. 5. Scrape down the sides of the bowl. With the mixer on medium low speed; add in the cream and pandan leaf powder, beat until everything is combined (about 30 seconds). 6. Then, sift flour evenly over the cream cheese mixture; beat on low speed until the flour is incorporated (scrape down the sides of the bowl if necessary). 7. Pour the cheesecake mixture into a tin and cook for 60 minutes or until the top is completely burnt and still very jiggly in the center. 8. Let the cheesecake cool completely in the tin and when it is cool, carefully open the springform tin, peel away the paper and transfer to a serving plate. Christmas Shipping Datelines Christmas Gift packs or for yourself including Gift Cards from MyBlueTea. Last day for domestic delivery advised by Australia Post is say by before mid December 2022 (except for Darwin NT and WA revised last date is now on 08/12/2022) unless by Express Post. Please note some delays are unforeseen due to the current flood situation in some parts in the country as explained by Australia Post. So get your Blue Tea for Christmas and save 25% on Pandanlicious combination and send to your loved ones NOW!! PANDAN Orange Mojito Recipe Your Christmas and Summery healthy drink this Christmas. Ingredients: *Pandan Powder (make into simple Syrup) *Or 1-2 tspn Pandan Liquid *Oranges or Mandarins *a handful Mint leaves *Ice Watch video on - WEB: https://www.mybluetea.com.au/TV YOUTUBE: https://bit.ly/3QdAvJY TIK TOK: https://vt.tiktok.com/ZSRLPBDh3/?k=1 Thank you Steph Yeoh for her recipes contribution Stephanie is an EA by day, baker by night and the occasional dog sitter. When she is not at work or at the gym, she can be found in the comfort of her own kitchen. She is either cooking or baking away, oldie but goodie recipes or trying out new recipes where she always has a tendency to stray from the recipe and prefers to go by feel. Born and raised in KL, Stephanie is no stranger to being surrounded by delicious food that can be found on street corners or cooked at home by her grandma. Growing up, she was never really taught how to cook but she was always good at eating. When she migrated to Melbourne with her mum and sister, she learnt how to cook by observing her mum in the kitchen. When you are far from home, it’s a no brainer that you have to learn to make dishes that remind you of your Malaysian childhood or else, travelling to and from KL is going to burn serious holes in your pocket. Cooking came naturally to her, but baking was a different story. Seven years ago, she said to a good friend, “I’m really bad at baking” and fast forward to now, she’s in a completely different chapter. Stephanie is a self-taught baker, she started out by baking cupcakes and a good mentor of hers told her, “this taste better than the store-bought ones you usually buy for us”. That’s where her baking escapade started, she started baking cupcakes and she put a twist on the usual cupcake flavours with flavours that reminded her of home. Two of those flavours include Pandan Kaya Cupcakes and Durian Cupcakes. She decided to start her own cupcake business, CUP that CAKE. She loves her day job and bakes for her business on the side as a hobby, trying to create any Asian flavours that comes to mind. Nothing makes her happier than seeing her nearest and dearest enjoy the food that she puts on the table for them. You can follow her adventures on Instagram: theyeohlife - Steph Steph

Playing a Part My Blue Tea has been a partner with Doku Bio-technology, which is also our factory for our Blue Tea products. We are part of a farm-to-consumer business where work with local communities begins at the grassroots level. We have invested in time, built a factory and most of all, invested in people. This is how we play our part in working towards achieving sustainable agriculture while giving those farmers the opportunity to provide a dignified future for themselves and their families. When the factory was conceived and built, the mission has been to assist our local native single mothers and farmers. About 1/3 of the herbs and spices used in our newly launched Sarawak Laksa paste are grown locally and some come from our Doku Farms in Kuching and Sibu Sarawak. While we may pay a premium to the farmers in creating the Breakfast of the Gods (Sarawak Laksa) it’s more about giving back, respect and sustainability. Rarity from Sarawak and available on our website ‘Borneo Pink Torch Ginger’: This is a rare plant with pink blooms and red to maroon leaves. There are only a handful of Torch Ginger species and our “Borneo Pink Torch Ginger” is grown in the pristine montane rainforest in Sarawak, Borneo. Scientifically, it is known as Etlingera elatior. We only produce a maximum of 10 kg of dried Borneo Pink Torch Ginger, always being aware of sustainability and responsible farming. All these are handpicked and handgrown. We only use the middle flower petals while the rest of the torch ginger will be used in other processes, keeping in mind sustainability concepts to reduce, reuse and recycle i.e. from waste to food to ensure sustainability and responsible farming with a limited edition series. The showy pink flowers known as Bunga Kecombrang are used in decorative arrangements and are an important ingredient across Southeast Asia. In Indonesia you can find it in fish curry or in Sambal Kecicang and Sambal Bongkot. Known as Bunga Kantan in Malaysia, it is used in a special Sour Laksa called Assam Laksa, in fish head curries, in salads or in heritage rice cuisines by the Peranakans in Nasi Ulam & Nasi Kerabu. Bamboo for Bamboo Tea, Butterfly Pea farm and Pandan Leaves and with our native friends and farmers. What else are available from our MyBlueTea- Doku-Biotechnology factory in Kuching? Calamansi Juice or Kasturi Lime Juice with or without Assam Boi (sour plum), Pineapple Calamansi Jam, Dayak Ginger crisps (one of our best sellers), Dayak Ginger juice (not in the photo) and Sambal Anchovies, Sambal Kantan and Sambal Limau Kasturi. And we love our delicious Fish Crackers from the coastal town of Mukah, Sarawak about 600 kms from the Kuching. It´s a project to assist our fishermen friends in Mukah. Calamansi or Kasturi is widely used and planted in Sarawak. All these will only be made available by popular demand. Do get in touch with us to know more! Sources: https://www.theborneopost.com/2021/11/09/kuching-newest-member-of-unescos-creative-cities-network/ https://www.nst.com.my/opinion/columnists/2021/11/746937/bourdain-puts-it-weapons-grade-plutonium-breakfasts

Let us reveal the Breakfast of the Gods - Sarawak Laksa According to Anthony Boudain, Sarawak Laksa is the Breakfast for Gods and we cannot disagree with that! Sarawak Laksa originated from the city of Kuching the capital city of Sarawak. Kuching is now the newest member of Unesco's Creative Cities Network. This is where our factory and farms are located where we observe sustainable farming and to help improve the economy of our native friends and farmers. Apart from gastronomy, the six other creative fields under this network are crafts and folk art, design, film, literature, media arts, and music. Hence we started Sarawak Day in Australia but unfortunately Covid wasn't friendly.... Let's try again in 2023! What’s special about Sarawak Laksa? Its uniqueness lies in the spice mixes that are not found in laksa dishes from the other states. In addition to the spices, the basic ingredients of Sarawak Laksa are rice vermicelli, chicken, fried tofu, omelet, bean sprouts, black mushrooms, shrimp, boiled eggs and musk. In 2005, the late chef Anthony Bourdain tasted the Sarawak Laksa during his show – “No Reservations” and that was when the Sarawak Laksa became well known to the world and he termed it “Breakfast of the Gods” and place it on his Top 10 Wish List for his food market in New York. Though it is known worldwide, the availability of Sarawak Laksa is still very limited to the island of Borneo. Hence, Doku was commissioned to create the authentic Sarawak Laksa you see standing before you, (well a little further then). After the 18th attempt making, tasting, cooking, trying etc. our Sarawak Laksa we finally nailed it and it’s now available in our stores. Together with our partner and factory, Doku Bio-technology, we launched a small batch at the recent Food Service Australia Show in Sydney in October 2022. It was a success and now we are seeing repeated orders. We have now launched 2 version of Sarawak Laksa :- (1) an original with Shrimp Paste ie belachan and (2) Vegetarian Sarawak Laksa. They’re both YUMMM!! History of Sarawak Laksa The origin of Sarawak Laksa dates back to the early 1940s'. According to an article written by Edgar Ong in Flavours magazine, the local legend is that a Chinese Teochew immigrant from Guangzhou named Goh Lik Teck first began peddling his noodle dish along Kuching's Carpenter Street in 1945. The dish was only made up of six (6) ingredients, which is how it got its name – the Hokkien term for six is "lak" and "sa" is slang for vermicelli. If you’d like to try our Sarawak Laksa by Doku Bio-tech, please pre-order NOW! Sources: https://asiasociety.org/hong-kong/events/ashk-members-culinary-demonstration https://dayakdaily.com/what-makes-sarawak-laksa-so-special/ https://www.nst.com.my/opinion/columnists/2021/11/746937/bourdain-puts-it-weapons-grade-plutonium-breakfasts

Jump straight to Satay Recipe Say the word 'satay' and one cannot help but water at the mouth. If you've tasted it before you'll remember how delicious it is to bite into a juicy chunk and also to dip it in its classic creamy peanut sauce. So how did this humble little pieces of meat on a stick get its name? Although both Thailand and Malaysia claim it as their own, its Southeast Asian origin was in Java, Indonesia. There satay was developed from the Indian kebab brought by the Muslim traders. Even India cannot claim its origin, for there it was a legacy of Middle Eastern influence. Jennifer Brennan (1988), Encyclopaedia of Chinese and Oriental Cookery It’s difficult to determine the actual origins of satay but one popular theory is that Arab merchants shared their kebab recipes with the locals in Southeast Asia. The locals started to skewer meats and grilled them on an open flame. They added local ingredients like lemongrass, galangal, tamarind and coconut sugar and made it their own. The name “satay” is from the Chinese words 三塊 which sound like “sar tae” in Hokkien dialect. It means “3 pieces”. There was a significant Hokkien population living in Southeast Asia but they could not speak the local language. They saw that the skewers always had 3 pieces of meat on them and named it that. Before long, even the locals started using this term. And of course, the rest is history. For your satay to have that extra oomph, you'd want to have it with @my.blue.tea Satay Powder. It is all natural and has no MSG, no preservatives and no artificial colouring! This is a delightfully simple recipe, so it´s a great one to start with for beginners and even your little ones at home could chip in and develop their budding culinary skills! You can use this powder to marinate any meat (or tofu, if you want a vegetarian option) of your choice. Satay Recipe INGREDIENTS 50g satay marinade base 20ml water 90g sugar 1kg boneless chicken/ beef/ mutton (cut into strips) or Tofu (use the firm type so it does not disintegrate when you skewer it) * 2 tbsp @my.blue.tea Pandan leaf oil * Heat cooking oil, pour it over dried pandan leaf MARINATION METHOD (1) Mix all the ingredients in a bowl and marinade for at least 3 hours in the fridge. (2) Arrange on skewers and ready to grill/pan/sear/roast. (3) Brush excess pandan oil over satay for each flipped side using a piece of lemongrass to brush. Important notes: * No water is required for marination of wet meat. Use sufficient sugar for caramelization. Recommendation: * Adjust sugar amount to achieve desired sweetness. * 50 grams of satay powder for 1kg of meat - ** for a minimum 3 hours (>6 hours is recommended). What do you do with leftover satays ? You can 'upcycle' it and make satay cauliflower or satay fried rice. That´s how versatile our satay marinade powder is! From this simple recipe, there are many variations you can play around with. You can skewer the pieces of meat and then BBQ them. Others prefer to simply pan fry the meat pieces and create their own ´deconstructed´ satay. As mentioned in our recommendations above, it is best to baste the meat with pandan oil using pandan green tea leaves and to actually use a piece of lemongrass as the brush. It´s not only an environmentally-friendly brush to have around the house but it also helps it to give the meat an extra flavour. You can also serve the satays with ketupat (rice cake), onions and @my.blue.tea satay sauce. And if you do not want to skewer - satay anything some inspiration below with our Spicy Christmas Pack @explore.nonstop made Satay Maryland and Satay Celup Fishballs Dr Janice @ipohgirl made Satay Leg of Lamb --> recipe on Youtube and Tik Tok Satays make for a great BBQ dish because it is quick and easy and always popular! It´s the poster dish for this BBQ season! Make this Christmas and holiday season memorable for your guests by serving them Pandan Mojito. The taste is one you´re not going to forget!

Make it a Spicy Christmas Who doesn't love a bit of salsa? Dance it or dip it, it brings a smile to one's face! Jump straight to English recipe Jump straight to Malay recipe Pajeri Nenas is a popular Malay dish that has Indian roots. Talk about getting the best of both worlds! That's what we love about South East Asian food - it is a melting pot of so many cultures and if you were to run a DNA test on each dish, you'd find it has many different connections and influences across countries, cultures and time. The name Pajeri Nenas (or Nanas) is derived from the word ´pacri´ (sometimes spelt pachri or paceri), which is usually translated as relish, chutney or salsa. It is perfect for Australia's hot summery weather and a quintessential dish to have at Malay weddings in Singapore and Malaysia. Pajeri Nenas is commonly identified as a Malay recipe, and it is also made and claimed by the Nyonyas and Eurasians in Singapore and Malaysia. Says a lot about a dish if everyone wants a piece of it, knows and loves it! Go further out and in Goa, India, you´ll find a close cousin of this dish called Pachedi which can be made with any fruit or vegetable to go with rice and curry. In Indonesia, it is called Pachadi, which is a richer version that contains coconut. If you discover more distant relatives of this dish on your travels, be sure to let us know! For today's recipe, we decided to stick to the classic form of this recipe which is with coconut. You can omit coconut and serve it as it is - a refreshing relish to go with other richer foods. This is a vegan dish, but you can add dried shrimp or fish if you want to round out the dish with some umami flavour. Pajeri Nenas Salsa Recipe in English p/s You can omit both the white baites and dried shrimp to make this a vegetarian Pineapple Salsa. Ingredients: Ingredients A *500g egg plant cut in length *1 pineapple cut in slices Ingredients B *50g @my.blue.tea Meat Curry Base *300ml water *70ml cooking oil *30g dried prawns blended Ingredients C *1 packet @my.blue.tea Santan Dehydrated Coconut Milk powder diluted in 150 ml water. *50g roasted desiccated coconut *15g sugar *125ml water Garnishes: *2 green chili thinly shred *2 red chili thinly shred Method: 1. Heat up oil and lightly fry the egg plant. Set aside. 2. Mix well Ingredients (B) and pour onto the existing cooking oil in the wok and cook until water evaporates and oil rises. 3. Add in dried prawns and Ingredients (C). Continue to simmer for 5 minutes. 4. Add in pre-fried egg plant and pineapple slices with the rest of the ingredients and simmer for 10 minutes. 5. Garnish with red and green chili. Ready to serve. Pajeri Nenas Salsa Recipe in Malay Since this is dish claimed by many Malays, Indians and Eurasians, we're giving you the recipe in both languages! Enjoy! Bahan-Bahan: Bahan-bahan A *500g Terung (potong panjang) *1 no Nanas (potong nipis) Bahan-bahan B *1 Bungkus (1 packet) @my.blue.tea Meat Curry Base (50g) *300ml Air *70ml Minyak masak *30g Udang kering (kisar) Bahan-bahan C *1 Bungkus @my.blue.tea powder --> cairkan dalam 150ml air *50g Kerisik *15g Gula *125ml Water Hiasan *2 nos Cili hijau (potong halus) *2 nos Cili merah (potong halus) Kaedah memasak: 1. Panaskan minyak dan goreng terung secara perlahan-perlahan. Ketepikan. 2. Campurkan sebati bahan-bahan (B) dan masukkan ke dalam minyak masak yang sama dan masak sehingga pecah minyak. 3. Masukkan udang kering dan dan bahan-bahan (C). Reneh selama 5 minit. 4. Masukkan terung separa goreng dan hirisan nanas dengan bahan-bahan lain dan reneh selama 10 minit. 5. Hiaskan dengan cili merah dan hijau. Sedia untuk dihidangkan. How to Serve Traditionally, Pajeri is served as an accompaniment to Nasi Briyani and Mutton curry i.e. we give you Lamb Roganjosh in replacement and using our Meat Curry Base powder. So so good! Get recipe for Lamb Roganjosh and all for your cooking inspiration and beautiful, yummilicious & exotic recipes, SUSBCRIBE & follow us on : WEB: https://www.mybluetea.com.au/TV IG: https://www.instagram.com/my.blue.tea/ FB: https://facebook.com/myblueteaAU/ YOUTUBE: https://m.youtube.com/channel/UCWg9GCffMKhFBP9-CicgBkg TIK TOK: https://www.tiktok.com/@alexx_blue_tea Now that your beautiful salsa is ready, how do you serve it? Just like you would any other salsa. Traditionally, it is served with rice and curries. It works just as well to serve it as a condiment on the barbecue table. We rather like it with our satay - it's an exciting alternative to the usual peanut sauce! And here's a nice little tip to try out - this salsa makes for a great burger ingredient, and it helps to give it a Hawaiian twang! It's a refreshing salsa to try for a different burger or pizza flavour. Why not get creative and have a go? The fun part about our cooking experiments is we get to enjoy it at the end! Pajeri Nenas Salsa with some satay, anyone? And if you're thinking of what else to prepare to complement this dish, perhaps these gorgeous beauties would give that extra oomph to your Pajeri Nenas! My Blue Tea loves our refreshing drinks as much as the main dishes! Christmas drinks choose from Roselle Pomegranate, Rainbow Mocktail, Purple Sweet Potato Latte or Pandan Cooler. Sources : https://r.search.yahoo.com/_relish https://www.linsfood.com/pachri-nenas-pineapple-salsa/

Unheard off!! Now you can Rendang anything with Rendang Powder We love quirky stuffs hence we love working with Lyn of Kia Ora land but originally from Land below the Wind, Sabah, Borneo (not too far from our factory in Kuching, Sarawak). It is nicknamed "Land Below the Wind" (Negeri Di Bawah Bayu) as the state lies below the typhoon belt of East Asia and never battered by any typhoons, except for several tropical storms. Christmas was where I first had Lavosh many, many years ago when Angela brought it out as nibbles with Christmas drinks and fell in love with it. This Christmas we're gonna make "Rendang Lavosh" and treat her and "trick" her as she is not a spicy girl! Here's the recipe Ingredients *1 C wholemeal flour *1 T Rendang Base Powder by @mybluetea *1/2 t salt *2 t sesame seeds *2 t black chia seeds *1/4 C water *3 T Rendang infused oil Method (1) Preheat oven to 190°C on fan bake. (2) Mix all the dry ingredients in a large mixing bowl then make a well in the centre and add in all the wet ingredients then combine using a bread and butter knife until a dough is form. (3) Knead the dough for about 2 to 3 minutes then roll out as thin as possible and cut into whatever shapes you desired using a pizza cutter if handy. (4) Then lay them onto the prepared baking trays without overlaying them but with small gaps in between each cracker, lightly brush oil on the surface of crackers before baking (optional). (5) Bake for 8 to 10 minutes or until golden. (6) Remove to cool completely on a cooler rack. (7) Enjoy with cream cheese + harissa or with whipped feta - YUM!! Scroll through the gallery for all the beautiful foods and creation by Lynn from left (1) Roselle Marble Yoyos (2) Focaccia art - Dust of Spring (3) Roll over Shrek Cinnamon rolls (4) Pitaya Anzac Cookies (5) Pandan Gua Bao and (6) Kaffir Lime Leaf fishballs and lastly our favourite Roselle Sauce - tart, savoury and perfect for Christmas with your Turkey dinner. All recipes are either on our website, FB or Instagram or you can follow Lyn on her instagram - https://www.instagram.com/lynn.j.lim/. Rendang the traditional either with Beef or Kangaroo using Rendang Powder About Lynn - Me Myself and Lynn : "Apa khabar tuan tuan dan puan puan 👐, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu 🥰. My passion or perhaps these days more like obsession for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes 😂 but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut 😜. My passion became therapy and intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens after graduating that occupied almost all of my time but I learnt to steal time here and there to continue with my passion which gradually in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse with all my creations straight out of my head which really rings my bell and tick all the boxes ❤ and my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur Baker that bakes by feel and can never quite conform to recipes......trust me I've tried, I really have but just keep finding myself completely dissected the recipe then abandoning it altogether 😂. Needless to say.....recipes and I can and will never be BFF ever! All my creations are through trials and with that; long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible 🙌." by: Lynn Sebastian

So Yummy! Muffy Muffin Muffins............ Pandan Muffins A basic vegan muffin recipe requires just some simple ingredients. You'll need flour, sugar, baking powder, salt, and egg replacement, non-dairy milk and oil. That's all! Noooooo! That's NOT all! It has to have the ingredient Nigella Lawson loves and recommended most "PANDAN" - so it is PANDAN Vegan Muffins .......... but its made by Peta...😘😘😘 Here's the recipe.... INGREDIENTS: 110 g Coconut Milk (light is fine) 40 g Maple Syrup 4 T Coconut Oil (melted) 1 T Milk (or additional coconut milk) 64 g Almond Flour 48 g Buckwheat Flour 2 T Plain GF Flour 1.5 T Coconut Flour 1 T Tapioca Starch 1 T Brown Sugar (or coconut sugar) 1 t Baking Powder 2 t Pandan Powder 1/4 c Vegan White Choccy Chips (optional) INSTRUCTIONS: Preheat oven to 350f/160c Combine wet ingredients in one bowl. 110 g Coconut Milk,40 g Maple Syrup,4 T Coconut Oil,1 T Milk Whisk together the remainder of ingredients in another bowl. 64 g Almond Flour,48 g Buckwheat Flour,2 T Plain GF Flour,1.5 T Coconut Flour,1 T Tapioca Starch,1 T Brown Sugar,1 t Baking Powder,2 t Pandan Powder,1/4 c Vegan White Choccy Chips Fold dry ingredients into wet until just combined. Fill mini or regular muffin tins and bake for 20-30 minutes (depending on size of tins). Top with icing sugar mixed with additional pandan powder and desiccated coconut, if desired From left: Pandan Mojito, Pandan Cooler and Pandan Boba Coconut Shake Recently Pandan Mojito is trending and widely searched on google! Not sure why and here are some options how to enjoy Pandan in drinks ie as Pandan Cooler or in our latest sensation Pandan Palm Sugar (Gula Melaka) Boba COCONUT SHAKE. About Sara S Bennett: The Mindful Peanut @the.mindfulpeanut Sara is a nutrition consultant & personal chef with focus on gluten free, vegan & low-FODMAP diets. Originally from the USA, she spent time in London and is now living in Melbourne. From her travels, Sara enjoys working with a wide variety of unique flavours from around the globe. Her website The Mindful Peanut (www.themindfulpeanut.com) offers recipes and nutrition counseling. In her free time you’ll find her binging baking shows with a cuppa. Or outside soaking up the sun and attempting to befriend a neighbourhood cat. She enjoys sharing all her gluten free & plant-based deliciousness on her instagram @the.mindfulpeanut.

Are you ever curious if the "Cinderella Pumpkin" is a real pumpkin ? It is and it's a French pumpkin called "Rouge Vif D'Etampe", and what a pretty name too! It was in early 2020 when one of our colleagues ordered 25 different varieties of pumpkin seeds as her lockdown project. She told us about some of the pumpkins she grew. With so many pumpkins sprouting under her care, she had more than enough to share with people around, and a lot have been donated to friends and local soup kitchens and communities. Astonishing Fact: There are over 150 types of pumpkins in the world today! There are lots of other accompanying variations as well. Some are dark green, and some are orange. Some have flesh that is a bright orange color, and others have blue or white insides. We can't imagine our colleague, or anyone else for that matter growing 150 types of pumpkins!! OMG! Pumpkins, Squashes and Zucchinis Pumpkins, squashes and zucchinis belong to the genus Cucurbita, which is part of the Cucurbitaceae family. Other close relatives include watermelons, rockmelons, cucumbers, chokos, gourds, luffas. The plants of this family all produce separate male and female flowers. Many species have both on the same plant. All are insect pollinated, mostly by honey bees, and different varieties within the same species will readily cross pollinate as well. You can depend on Nature to do its work most of the time, unless there is an isolation in excess of perhaps 500-800m from other plants in the same species. In this situation, hand pollination should be used to ensure seed purity. Our colleague told us there are many varieties of pumpkins in each category and 16 of the 21 species were grouped into five clusters with the remaining five being classified separately. We are still trying to get our heads around the numbers! The technical name for the pumpkin is Cucurbita, which is actually a number of different squashes, and a genus in the gourd family Cucurbitaceae. Cucurbita Pepo - these are the cute tiny pumpkins e.g. Jack O' Lantern. Cucurbita Moschata (C.moschata) - these include the “cheese” pumpkins often used for commercially canned pumpkin. The leaves often have white spots near the veins e.g. Long Island cheese pumpkin (which our colleague grew). Cucurbita Maxima (C.maxima) - these are the “Monsters of the Pumpkin World.” They are usually round and have a reddish-orange skin and are usually characterized by a hard orange rind with distinctive grooves. Jarrahdale/Queensland blue/Turks Turban belong to this family. Cucurbita Mixta (C. mixta) - the type of pumpkin known as Cucurbita Mixta includes the miniature variety pumpkins. These are often used in crafts or as ornamental table decorations during Fall holidays. Cucurbita Ficifolia (or Figleaf/Sharksfin melon) - the only odd one out which is not really a pumpkin! Our colleague shared her produce with the local food aid charities for the homeless, the vulnerable and those not as well off. There are a number of organisations in the area that provide aid so it was good to give to two of the larger organisations. On the left is Kerrie from the Port Anglican Soup Kitchen who does an amazing job providing three course meals with all the trimmings. One of the chefs is Bob. They also provide a grocery service in the morning so people can stock up on provisions. The other photo is of Jim, who is half of Wayne. The two provide similar services at the Freemasons building in Port Macquarie on Tuesdays. While both of them prepare meals, our colleague provided pumpkins to other organisations also, cutting them up into servings and people can also stock up on provisions. Thank you Chris and everyone! What to do with pumpkins What can you do with pumpkins? There is no end to the possibilities. Our colleague's favourite pumpkin dish is pumpkin rice with roast pork. See below for more ideas about pumpkin dishes! All the beautiful food and creations what you can do with Pumpkins. From the left is Kueh Talam Blue Butterfly Pumpkin by T. Elyn, Pumpkin Cupcake and Kueh Talam Pandan Pumpkin (photo courtesy of Aneka Masakan). Last photo is Spiced Pumpkin Mochi by T.Elyn in Brisbane, a good friend (both photos Talam Pumpkin & Spiced Pumpkin Mochi are courtesy of T.Elyn). Did you know that you can eat the young pumpkin shoots? Yes! Use it to stir-fry with our Meat curry base powder + potatoes + cumin and you'll get a lovely unusual dish! And here's a cosy, heartwarming recipe to try if you love pumpkins! Coconut Broth Cabbage with Pumpkin Watch our video Cabbage in Creamy Coconut Sauce and subscribe MyBlueTea's YouTube. You can get creative by using the same recipe as a base, add some pumpkin and use 2 packs of @my.blue.tea Coconut Milk Powder for the creaminess! Did you know that with our Coconut Milk Powder it doesn't separate even after 5-8 hours sitting in the tub? We have tested it at the recent Sydney Food Trade Show - and the public were amazed by it! For those who like a spicy recipe, try this one! PUMPKIN CURRY Ingredients: *1/2 pumpkin (cut into cubes) *3 chicken thighs (cut to bite size) or meat of your choice (optional) *50 grams of @my.blue.tea Spargo Meat Curry *2-3 tbsp of Soy Sauce (min 3 hours best overnight) *1 packet @my.blue.tea Coconut Milk Powder (dilute in some water) *1 choko peel & diced (optional) *1 onion chop *Minced garlic *Chopped ginger *1 tomato diced *1-2 sprigs of curry leaves *Oil as desired Method: (1) In a saucepan, heat oil and saute onions, garlic, ginger and curry leaves. (2) When the fragrant arises, add chicken meat and cook for a bit. (3) Add tomatoes and stir for another 3 mins. (4) Add pumpkins and chokos and stir for another 2 mins. (5) Add water just enough to cover the chicken. (6) Add coconut powder (diluted in some water). (7) Cook till chokos are soft and meat is cooked. (8 ) Serve with Pandan Nasi Lemak Premix rice or Roti. Enjoy! What's on My Blue Tea Farm? Check out these beautiful vegetables growing on the farm e.g. sunflowers, purple sweet potatoes and of course, our elegantly beautiful Clitoria Ternatea. We have lots of other plants and flowers so the bees and worms are kept happy and well-fed! Perhaps you may spot a kangaroo somewhere, who knows! Halloween may be just one day in the year, but for pumpkin lovers they never tire of the sweet, warming flavour of this beautiful fruit. It's never out of fashion, and such a delicious ingredient to have in a dish. Pumpkin, anyone? Source: https://heritageandrarefruits.weebly.com/pumpkins-squashes-and-zucchinis.html https://www.pumpkinpatchesandmore.org/varieties-of-pumpkins-master-list.php https://www.finegardening.com/article/cucurbita-101-a-pumpkin-guide https://greatsquash.com/squashes/

Our much loved Sambal Tumis is so versatile you can practically cook almost anything with it! We love it when our fellow chefs and foodies play with flavours and come up with new recipes using our favourite ingredients. The humble sambal is an absolute delicacy for us, we can't live without it! So it was such a treat when Amazing Grace, the Noodle Queen made a spicy tweak to pasta with the beautiful flavours of sambal! Here's the recipe for you to try! Grab some Sambal Tumis as new stocks are here! Sambal Pasta Recipe Ingredients A: *1 packet of spaghetti *1 pot of water *Salt Ingredients B: *1 big onion (sliced) *4-5 cloves of garlic (chopped in small pieces) *250g prawns (shelled and deveined) *I tube of squid (cut in rings) *20g @MyBlueTea Sambal Tumis powder (add more if you prefer something spicier) *200g passata sauce *(Cooling oil - as desired, and this is where we "agak agak", as we say back home!) *Sugar (as desired) *Salt (as desired) *Black pepper (as desired) *1 tablespoon of lemon juice *Spring onions for garnishing Method: Boil a pot of water and put the spaghetti into the boiling water. Add a pinch of salt like how you cook spaghetti normally. When spaghetti is just cooked, drain all water and wash with running cold water to flush away the starch. Heat up the frying pan, add in cooking oil. Add sliced onions and chopped onion. Sauté until golden in colour. Add in prawns and squid, fry until they are cooked. Add My Blue Tea Sambal Tumis powder, add 2 tablespoons of hot water. Sauté until the paste is boiling. Add in passata sauce, salt, sugar and pepper for taste. Add the cooked spaghetti into the mixture. Fry until spaghetti is evenly coated in sauce. Sprinkle some spring onions as garnish before serving. We're not kidding when we proclaimed Amazing Grace as the Noodle Queen! Here's Grace's take on noodles with our Super Spice blends - Laksa Johor, Singapore Sing Chow Mai (but not available in Singapore) and Satay Noodles (this is a Vegan version) and you can tweak it like Grace has by adding minced meat. What drinks best go with Pasta? For seafood pasta dishes, sparkling water with lemon will enhance the mild and fresh flavours of the meal with Butterfly Pea Sparkling Lemonade. Watch the video. For spicy pastas, try Blue Iced tea or Lady in Red. It´s great as a summer ice tea with a bit of lime and honey. Rich in antioxidants and Vitamin C, this Hibiscus tea has a rich, velvety, cranberry flavour. Photos and recipes for the above recipes have been contributed by our Brand Ambassador and food lover, Grace, who is an International Tax Accountant, tax advisor, an enthusiastic educator and the mother of 3 lovely kids. Do follow @grazia.lim to be a part of her cooking adventures. You will be amazed what's in store! Thank you, Grace!