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Any #pandanlovers out there? We bet your pantry is well-stocked with a lifetime supply of #pandanpowder! In which case you´ll definitely love this dish we have to share with you today! Even just hearing the name is making us go weak in the knees...Pandan, Braised, Drumsticks (and throw in some veggies to make it complete)! Technology hasn´t advanced far enough yet for us to share the smells with you online, but perhaps one day that could happen. For now, you can imagine how good this dish smells, so get ready for some cooking! Most may associate pandan with sweet dishes, but did you know it´s also an amazing ingredient in savoury ones too? Julia brings us this beautiful dish today, so thank you Julia!! She is an ardent pandan fan and has made several pandan dishes such as: Pandan Cocktail Buns Pistachio Pandan Crumble Pandan Pineapple Buns (Polo Bao) Pandan & Chocolate Langue de Chat with Cream Cheese fillings Do follow and visit Julia´s Instagram @julia.loves.pandan - Especially if you love pandan, new recipes and home cooking! Julia hails from Hong Kong and currently resides in Melbourne. She found Pandan last year and fell in love with it immediately. She has now "Pandan-ed" a lot of recipes e.g. Pandan Donut, Pandan Coconut Crisps, Pandan Sausage buns, Pandan Egg tarts, Pandan Macau Almond Cookies, Pandan bread rolls, Pandan Mini Cheesecakes and many more. She´s not into publicity so Julia calls herself a home baker. Her children have all grown up, so with time to spare, she is loving the time she spends baking. It was good to catch up with Julia recently at the Melbourne Cake Bake & Sweets Show. Thank you Julia for reaching out to us! Ingredients: Drumsticks: 8 Onion: 1 Carrot: 2-3 Potatoes: 1-2 Garlic: 1 clove Ginger: 2 slices Spring onions: some Seasoning: Salt: 2 tsp Sugar: 3 tsp Pepper: a pinch Soy sauce: 1 tbsp Pandan powder: 10g Coconut powder: 6g Coconut water: 2 cups Cream: 1 cup Method: Marinate drumsticks with salt, sugar, pepper & soy sauce and stand for a few hours. Brown the garlic, ginger and drumsticks with coconut oil in a large saucepan. Add the onion, carrots and potatoes and stir evenly. Add coconut water and 1 cup of water and bring it to boil. Simmer with low heat and add Pandan powder & Coconut powder. Add cream when the drumsticks and veggies are nearly cooked. Turn off the heat and leave it for 30 minutes. Put spring onion on top to garnish and flavour. Do you know that the 3 most important ingredients in Chinese cuisine are Spring Onions, Garlic and Ginger? As you can see Julia has been very busy "Pandan-ING" everything! Top left - Pandan Bear Cupcakes, Pandan cookies, Pandan Sausage rolls, Pandan Egg tarts, Pandan Coconut Crisps and the famous HK Pineapple buns i.e. Pandan Polo Buns. The best part is everything tastes YUM once it is "Pandan-ED"! Pandan is one of the most versatile ingredients around, and we´re always excited to learn new recipes from chefs who are also Pandan Lovers! Julia also made a very simple Pandan Latte. All you need is 1 tspn Pandan with almond milk (sugar is optional). In the photo we've added palm sugar, boba pearls and shredded coconut to garnish. So delicious and refreshing! You´ll want a second round! We gave away about 250 packs of Boba Tapioca Pearls at the Melbourne Cake Bake & Sweets Show recently! TAG us and get FEATURED on Instagram or Facebook when you have created your Bubble Tea with our Superfoods! Many thanks to Bubble Tea Club for collaborating with My Blue Tea, and here's a Butterfly Pea Bubble Tea video on YouTube as an added treat! Subscribe for more and for our latest recipes. --> https://www.youtube.com/shorts/tcGQclMb8IE

My Blue Tea is pleased to announce our newest product - The Coconut Shake Now you can enjoy the taste of REAL coconuts... it can't get any better! Check out recipes Trade Magalog The Original Coconut Shake in Melaka, Malaysia is certainly a drink that you must try! And if you can’t travel, you won't miss out, because we are bringing the Coconut Shake to Australia! A traditional Coconut Shake consists of fresh coconut flesh and its juice, a healthy dollop of ice-cream and then blended up with a lot of ice. But most of us are not living on a sunny island with luscious coconut palm trees, so getting fresh coconut may be a bit of a challenge. The good news is, with 'LuvEat' we have solved this problem! In fact, some may say it's an even better solution than having a garden full of tall palms (beware of falling coconuts!). All you need to do to make this delicious traditional Coconut Shake is one packet of My Blue Tea's Coconut Shake Powder ! Scroll down to get the recipe below, and as an added treat, we have shared a few other recipes as well, so make sure you try them out too! Latest News: We are launching our Coconut Shake and will have some Coconut Shake tastings at the Food Service Australia show from 23-25 October, 2022 at Stall No. Z28. Come visit us for some delicious tastings! And if you can't make it for the Food Service Australia show, there's another opportunity later in the month! Tastings of Coconut Shake will also be available on 29th October 2022, at Parklea Markets - 1st floor at Nasi Lemak Parklea. This is a special event where we are also helping the local community, mums-starting-in-business etc to launch their small businesses and also helping new Entrepreneurs e.g. Sheok Choc Chips, Smile at First Bite (curry puffs) and Yummy Lekor Gan (fish crackers from the state of Trengganu, Malaysia) and others. Do come over and get to know some new businesses! Have you tried creating your own unique Coconut Shake drink? Share them with us! Scroll through for some ideas from My BlueTea Drinks team - Teh Tarik Coconut Shake (Pull Tea + Coconut Shake), Pandan Boba Coconut Shake with Palm Sugar, the Original Coconut Shake with Coconut noodles, Coffee Coconut Shake with Arnotts, Butterfly Pea Coconut Shake, Durian Coconut Shake + sprinkle with Chocolate, Butterfly Pea Blueberry Coconut Shake and Matcha double Coconut Shake. Just let your creativity flow! Create, Tag & Tell us and if you are featured on our Instagram, we will send you 2 x 50grams Coconut Shake powders! Here's a Coconut Shake Teh Tarik recipe video for you! Remember to check out more recipes here: WEB: https://www.mybluetea.com.au/TV YOUTUBE: https://bit.ly/3QdAvJY TIK TOK: https://vt.tiktok.com/ZSRLPBDh3/?k=1 IG: https://www.instagram.com/my.blue.tea/ Coconut Shake Recipe Ingredients: *50g My Blue Tea Coconut Shake powder *150ml water *150g-200g ice (to your requirement) *30g coconut noodles (optional) *A dollop of any ice cream to top it off (optional, but its *heavenly*) Blend till smooth and serve with a dollop of ice cream! Coconut Shake Teh Tarik You can make infinite creations from this one basic coconut shake recipe. To make a Coconut Shake Teh Tarik, just add: *1 sachet Teh Tarik Powder *Crust Arnott or Biscoff bikkie (optional) Trade Enquiries: Who are we looking for? You and..... CALL us today +61 478 413 573!! Applications: *Café/Restaurants *Bubble Tea *Bakeries *Gelato shops *Food & drink lovers *You create, tag us and get featured on our social media. Our Magalog is ready for download We invite trade businesses to download this Magalog. It's intended for you to get to know us and our products. The recipes inside may inspire you to create a new dishes and drinks with our products. See us at the Food Service Australia from 23-25 October 2022 at the International Convention Centre, Sydney from 10.00am to 5.00pm daily at Booth Z-28. We would be having Coconut Shake tastings as well as Rendang Canapè and if you're lucky there's a chance for Nasi Lemak Rendang tastings.

My Blue Tea's Meat Curry Base Powder is back in stock by popular demand! Everyone loves our Meat Curry Base Powder! It's been so popular at events and festivals and many have been coming back for more! Thank you for everyone's support! We have shared a traditional Malaysian and Indonesian style chicken curry before, Today we have one by our good friend in the UK, Wing with her Hong Kong Style Curry... and it's in both English & Mandarin! HK Style Curry 食譜 Recipe Ingredients: 炸魚蛋 Fried fish balls 20粒 20 pieces 魷魚鬚 Squid tentacles 200g 金錢肚 Beef honeycomb tripe 200g 白蘿蔔 Mooli 500g 即食豬皮(浸水備用) Pork crunch 50g (soak in water in advance) 薑片 Ginger slice 3 蒜 Garlic cloves 4 八角 Star anise 2 Ingredients for 醬料 Sauce: 咖哩粉 Meat Curry Base/Powder 3tbp @bluetea 海鮮醬 Hoisin sauce 2tbp 柱侯醬 ChuHou (braising) sauce 1/2tbp 蠔油 Oyster sauce 1/2tbp 黃薑粉 Turmeric powder 1tsp 糖 Sugar 1tsp Method: 1) 白蘿蔔去皮切件備用。 Peel and cut the mooli into chunks. Set aside. 2) 魚蛋、魷魚、金錢肚洗淨飛水備用。金錢肚切條備用。 Wash and blanch the fish balls, squid tentacles and beef honeycomb tripe. Cut the beef honeycomb tripe in strips. Set aside. 3) 爆香薑蒜，八角，金錢肚加入炒香，落約400ml水，加蓋，小火煮大概30分鐘。 Heat up the pan with oil, stir fry the beef honeycomb tripe with ginger, garlic and star aniseed, then add in 400ml water, bring to boil, cook 30ml with the lid using low heat. 4)加入醬料同白蘿蔔，繼續小火煮30分鐘。 Add in all the sauces and mooli, continue to cook for 30mins using low heat. 5)最後加入魚蛋魷魚豬皮再煮約5分鐘。 Lastly, add in fish balls, squid tentacles and pork crunch, cook for further 5 mins. Get the large pack of Meat Curry Base (limited time only) - 500 grams More recipes from Wing We're happy to look forward to future Pandan recipes from Wing. Coming soon will be a springy and chewy dessert called the Sticky Pandan Coconut Roll. Wing is definitely in love with Pandan and Coconut and rolling with them. She also loves our Spice blends and Matcha Latte. The first recipe we published by Wing is Pandan Coconut Swirl and Pandan Swirl Thread Buns. Try it!! They're so so good! Quench your thirst with our latest drink sensation "PANDAN KIWI COOLER"! For more delicious Teas & Shakes, get your recipes either from our YouTube Channel or website/TV Channel. Here are the links to our beautiful yummilicious recipes and ideas:- WEB: https://www.mybluetea.com.au WEB: https://www.mybluetea.com.au/TV YOUTUBE: https://bit.ly/3QdAvJY TIK TOK: https://vt.tiktok.com/ZSRLPBDh3/?k=1 IG: https://www.instagram.com/my.blue.tea/ . About Wing Photos and recipes are contributed by our brand ambassador, Wing. Do visit and follow her Instagram on @bakingintheuk for homecooked meals / bake. She also specialises in cuisines from Hong Kong or HK style cooking. Get your food inspiration here!

For Coffee Lovers out there, this is a much-awaited day to celebrate this aromatic delicious brew! Yes, there's actually a day to celebrate these little brown beans ground into a magical fragrant potion that makes one's day totally come alive. On International Coffee Day, let's celebrate with coffee lovers and coffee associations from all over the world! International Coffee Day is a celebration of the coffee sector’s diversity, quality and passion. It is an opportunity for coffee lovers to share their love of the beverage and support the millions of farmers whose livelihoods depend on the aromatic crop. - International Coffee Organization Go to Special Offer for Coffee Lovers from now till 3rd October 2022 For Coffee Lovers, here's your chance to Play with Coffee! Save 20% when checking out with Promo Code "AddCoffee" from Now till 3rd October 2022. Limited Packs on Offer! More Recipe Videos for coffee delights. Enjoy! *Durian Coffee Cubes *Durian Dalgona *Durian Espresso *Almond Coconut Latte *Almond Coconut + Chocolate + Blue Whipped Cream *Almond Coconut + Chocolate + Biscoff *Purple Sweet Potato + Coffee Tea Fair is Coming! There is a Tea Fair and Seminar coming up on 8-9 October 2022! Yes we love our coffee and we are also big fans of tea too! The Australian Tea Cultural Society (AUSTCS) is a meeting point for tea lovers, industry professionals, educators and enthusiasts... basically anyone who loves tea will be there! Here is a variety of ways to enjoy My Blue Tea products - Blue Inspiration, Blue Tea + Lemon, Purple Rain (this is really popular, and the next availability won't be till May 2023 - so be quick if you want this!), Blue Goddess, Butterfly Pea Limoncello and Blue Dragon (not really tea but latte). With My Blue Tea products, you can get a different colour and a different inspiration every day! What are you going to drink today? So pretty and yummy! Try our Purple Sweet Potato or Ube Latte with Coffee or a fragrant Pandan Latte! Coffee or tea, both are beautiful beverages that bring that spark to our day. With My Blue Tea's products, you can truly let your creativity flow. Who knows what new coffee blend you could create next!

Here's a list of restaurants and private caterers in Australia where you can find Bunga Telang Nasi Kerabu made with all natural Butterfly Pea! Nasi Kerabu is one of the traditional foods of the Kelantanese Peranakans. These are Chinese immigrants who arrived in the 15th century and married local women, spawning a unique, localised way of life and cuisine. An interesting point to note is that the ethnic Hokkien men married women of Thai origin living in Kelantan at the time – which explains why Kelantanese Peranakan food has a strong Thai influence. With its captivating colours and beautiful mix of aromatic herbs, Nasi Kerabu is Kelantan’s most visually exciting dish. It used to be known as just a humble, simple kampung fare for folk along the east coast and northern states. In recent decades, it has become highly popular and much sought after in cities in Malaysia and now, in Australia as well! The word “kerabu” is a common Malay term for Thai-style salads, usually eaten raw. This dish is simply bursting with flavours because it combines the tastes from both the land and the sea. You can taste and feel the freshness of the waters and the warmth of the land in every bite. Nanyang Malaya Restaurant Nanyang Tea Club burst into the scene in 2018 with their signature bright blue all natural Butterfly Pea rice called Nasi Kerabu at Dining 3rd Floor, Haymarket Sydney. It now has 2 other new restaurants called Nanyang Malaya Cafe (photo courtesy of Nan Yang) and Nanyang Malaya Restaurant which serves authentic Malaysian Singaporean cuisine for lunch & dinner) in Marrickville and newly opened in July this year at Macquarie Park, 297 Lane Cove Rd, Macquarie Park NSW 2113. Nanyang's Nasi Kerabu menu has expanded to include prawns, beef rendang etc and they're all so so yummy! And last week, Nanyang added Nasi Kerabu Satay! It's so so good........Oooooh la la! Places to find Nasi Kerabu Nasi Kerabu is making waves in Australia and it can be found at the following cafes/restaurants/private caterers: * Azzure Kitchen Canberra (private caterer Canberra) * The Sarapan Perth Perth *Terry's Kitchen Melbourne *Dapur Ibu Sydney (private caterer in Sydney) *Selara Brisbane by Farah (private caterer) *Nan Yang Tea Club Haymarket Sydney *Nanyang Malaya Cafe Marrickville and Macquarie Park Sydney Butterfly Blue Pea Flowers (Scientific name: Clitoria Ternatea) Where does the Bluuuuuuue comes from for the Nasi Kerabu rice? It comes straight from our farm to My Blue Tea and we simply love our natural Butterfly Pea Powder for cooking! Or you can make your own Nasi Kerabu at home if these restaurants and caterers are not within reach. Here's our take on Nasi Kerabu recipe with our spice blends! Malaysian Food Bazaar Don't say we didn't share the good news when it comes to food! There's a Malaysian Food Bazaar on the 1st Saturday of the month in Canberra at the Malaysian High Commission. The next bazaar is on Saturday Oct 1, 2022. Location: 7 Perth Avenue, Yarralumla Time: 11 am to 2 pm Pre-booking advised contact - email: auzure.kitchen@gmail.com Authentic Malay food cooked by a native Malay Chef in Canberra, Chef Azura: *Nasi Kerabu (with all natural Butterfly Pea) *Pandan Nasi Lemak *Nasi Dagang (Trader's Rice cooked with 3 types of rice i.e. red, jasmine and glutinous) *Nasi Kerabu (with Torch Ginger flower) *Pandan & Orange Chiffon Cake *Kueh-Mueh galore i.e. Pandan Serimuka, Pulut Inti, Kueh Bingka, Pandan Talam, Yam Cake, *Jackfruit Talam, Pulut Init and so much more! You must check it out for yourselves in Canberra! While you are there at Auzure Kitchen Canberra, you can also grab some Butterfly Pea flower tea, Butterfly Pea powder, Pandan Powder, Torch Ginger flowers and our Super Spice at Auzure Kitchen at the Malaysian Bazaar. Please look for June or Chloe. Source : https://www.thestar.com.my/news/nation/2016/09/16/kelantan-nasi-kerabu/

What can you do with Satay? The possibilities are endless! My Blue Tea's Satay Marinade base is so good you can do so much with them. Please visit our Instagram Page - @my.blue.tea to see reels and photos from people who are passionate about food and cooking creating amazing dishes with it. And hey, if you would like to GET FEATURED, tag us, write in to us for some product samples! We love hearing from and getting to know new foodies who share our passion! *psssst* - On trial now!! Our good friend, Yowie's Kitchen is experimenting with a new creation called "Satay Jerky". We will see how it goes, and it may be available for sale in an event we're planning at Parklea Market's 1st floor on 29th October 2022, Saturday in conjunction with "Coconut Shake" tastings (TBC), so watch this space and check in with us! Chick-Peas Vego Puff Pockets Marinade: *500g Chicken breast, diced *2T Satay marinade by @mybluetea *2 - 3 cloves Garlic, finely chopped *2T Oil *1T Light soya sauce Pinch of white pepper Fillings (made the day before): *5T Oil, for sauteing *1 medium Onion, diced *1 large Carrot, diced *2 medium Potatoes, diced *2 - 4 Red chillies, deseed, finely chopped *1 tin Chickpeas *2t Cumin *1t Garam masala *2T Hot curry powder or Borneo Native Chilli @my.blue.tea *1t Salt *1/2t White pepper *1/2t Roselle Tea Powder by @mybluetea *1 packet Nasi Lemak Premix by @mybluetea Did you know we have launched our new YouTube Channel? Make sure you subscribe for our Satay Burger video. It's so easy to make and fun to watch! And all videos are also available on our Website TV Channel -https://www.mybluetea.com.au/tv. Kia Ora from New Zealand! All the good food and creations are by Lynn and some have been published on our Blog. Lovely to have Lynn on board! From left: Pandan Pao, Flower art, Roselle dipping sauce, Kaffir Lime Chick pea, Satay Chick Pea Vego Puffs and Roselle Pinwheel. Method : (1) Heat oil on medium to high heat. Saute onion, carrot and potatoes for approx. 10 minutes then add in the chillies and marinated chicken, saute for approx. 5 minutes. (2) Add the spices, salt and pepper and saute for another 5 minutes to cook and let the flavours come out. (3) Lastly, add in the chickpeas, rinse the tin out with one full tin of warm water and add that to the mixture in the frying pan. Add in the Roselle powder and the Nasi Lemak Premix. Stir well to mix. (4) Turn heat down to simmer until liquid is reduced to half then remove to cool before using or refrigerate overnight. To Assemble: *1 packet Flaky puff pastry, halves straight down the centre * Fillings made and cooled overnight (1) Preheat oven to 200°C fan bake/force. Line baking trays with baking paper. (2) Place mixture onto one half of each prepared pastry sheet then fold to form pocket shape and seal the edges by pushing down with the prongs of a fork. (3) Place onto baking trays and bake for 20 minutes or until golden. Enjoy! Food Service Australia - 23-25 October, 2022 at ICC, Sydney You're invited to Food Service Australia! Visit us, we're located at Stall No. Z28! We're launching our Coconut Shake! Yummy!

Want to learn how to use the beautiful Borneo Pink Torch Ginger / Bunga Kantan? Recipe: Nonya Spicy Chicken in Torch Ginger Flower Sauce Recipe: Torch Ginger Syrup Recipe Many people may have vaguely heard of it, but many don't know how to use, or don't dare to venture to use this unique and rare herb - the Borneo Pink Torch Ginger Flower. It's not so easy to find recipes with this ingredient either. But if you do take a chance on this gorgeous plant, you'd be highly rewarded with an explosion of amazing flavours, and your dishes will be unforgettable. Our friend Siew in Melbourne has this elegant heirloom recipe passed down from her grandmother who is of Peranakan descent. She is delighted to share it with us here! Thank you, Siew! First of all, what exactly is Torch Ginger? This plant is originally from South East Asia but now you can find it in the north of Australia also. The buds of the plant is a common ingredient in laksa, and it gives sauces a tantalising, refreshing feel. It has hints of lemongrass and a mint tang to it. Ingredients A: - 2 kg chicken drumsticks - 2 tbs of turmeric powder - A dash of white pepper - ½ tsp of salt - 1 cup of all-purpose flour Ingredients B: - 3 stalks of lemongrass (white part), chopped - 1 bulb of garlic - 15 shallots, sliced - Small piece of galangal - 8 bird eye chillies (seeds removed) - 20 dried chillies (soaked and cut into small pieces) - 1 slice of pineapple, diced - 1 small piece of belacan (optional) Ingredients C: - One onion, sliced - Some garlic, minced - Tamarind Juice (tennis ball size of tamarind + ½ cup of water, extract tamarind juice – repeat 3 to 4 times) - 1 cup of plum sauce - Salt - Sugar - 1 ½ tbs of @my.blue.tea sliced torch ginger flower (rehydrate in warm water). Tip: You can use the water to cook or drink as tea - very beneficial! What else can you do with Torch Ginger? We have published several recipes including: (1) Kerabu Bee Hoon by Grace Lim (2) Nasi Ulam with Bunga Kantan (3) Nasi with Bunga Kecombrang (Kantan in Malaysia and Kecombrang in Indonesian language) (4) Torch Ginger mocktail (5) Torch Ginger tea - learn about the benefits of Torch Ginger. Method : 1. Marinate chicken drumsticks with turmeric powder, salt and white pepper for at least an hour. 2. Coat the chicken drumsticks with all-purpose flour. 3. Spray some oil on chicken drumsticks and place them in oven and bake 180 c for 20 – 30 minutes until golden brown (depending of size of chicken drumsticks). You can also deep fry the chicken drumsticks if you prefer crunchier drumsticks. 4. Blend Ingredients B into a smooth paste. 5. Heat wok, add oil and sauté sliced onion and garlic. 6. Add in blended spices and sliced torch ginger flower. Fry until fragrant. 7. Add in tamarind juice, plum sauce. 8. Add in salt and sugar. 9. Taste it and adjust according to your liking (You can add more tamarind juice or plum sauce if you prefer the dish to have a stronger tangy sour taste). 10. Simmer until the gravy is slightly bubbling. 11. Add in the baked chicken drumsticks. 12. Stir until all chicken drumsticks are coated with the sauce and the sauce thickens. 13. Dish out, garnish with torch ginger flower, mint leaves, lime juice. (I like to add this a bit as my family prefers tangy dishes). This recipe is contributed by Siew who loves cooking and exploring food! Her Peranakan background helped her to create this recipe. Follow Siew on Instagram - itsmesiew. As always, we love to add that finishing touch to our recipes by recommending a lovely drink to go with the dish! You won´t be disappointed with this one! Create your own Torch Ginger Mocktail or Torch Ginger Mojito using Torch Ginger Syrup recipe below. Exotic, sweet, flowery. Our Bunga Kantan Jungle flower is all of this and more. Bunga Kantan, or Borneo Pink Torch Ginger gives this beverage a distinctive, local taste, making for a truly iconic Jungle Flower. Torch Ginger Syrup Recipe Ingredients *1 tbspn @my.blue.tea Torch Ginger dried slices *1 cup sugar (or as desired) *1.5 cup water Cooking Instructions Combine sugar and water. Stir for a while until the sugar dissolves. Add the torch ginger dried slices to water (in a pan) and use medium heat, stirring occasionally until the mixture boils. After boiling, lower the heat and simmer for 10 minutes. Let cool before draining and storing. Add a bit of water and ice to the syrup. You can use this syrup to create Torch Ginger Mocktail or Mojito. Enjoy! Food Service Australia - 23-25 October, 2022 at ICC, Sydney You're invited to Food Service Australia and we're located at Stall No. Z28! Launching Coconut Shake!

Happy Father's Day! To a Dad who cooks! Cendol by any other name would taste just as good, so call it Falooda, Es Dawet, Naab Vaam or what you will, it is simply an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup. Additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian. This is a highly popular dessert which would send some people hunting for the best roadside stall selling it! It is commonly found in Southeast Asia and is popular in Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, and Myanmar. Cendol might have originated from the Malaysian port cities in Penang and Malacca where the British ships provided the ice. To make real kickass Cendol, you're going to need quality, pure Pandan Powder. This is a yummilicious all natural colour Pandan Cendol noodles. Today's recipe is contributed by Jeff in Brissy who loves to cook and entertain his friends, and is now passing some tips and guidance to his son! He has created many delicious dishes with My Blue Tea's Spice Pantry Powders. Cendol is one fun dish you'd enjoy making with kids! CENDOL NOODLE RECIPE Ingredients: *55 g – 45 g Mung bean flour – Corn flour *1/2 tspn – Salt *1 tsp – Lye water : 600ml Pandan water *1/2 – 1 tspn – Pandan Powder (diluted 60ml water – sieve if required) Culture tip: In Javanese culture, Es Dawet is part of the Javanese traditional wedding ceremony. After the bridal shower, the parents would 'sell' es dawet to the guests and relatives. The guests 'buy' es dawet using terracotta coins that are then given to the bride after the ceremony as a symbol of family earnings. Did you know that the humble Cendol that is so typical and reminiscent of our childhoods has been declared a Malaysian heritage food by the Malaysian Department of National Heritage? Method: (1) Mix the ingredients and stir on low fire till translucent, approximately 5 mins. (2) Once it thickens, turn off the heat and let it cool. (3) Press the paste through a Cendol mould through icy cold water. Tip: If you do not have a Cendol mould, you can press the paste through a metal colander. Note: If you want a darker green, use more Pandan Powder or add 1 tsp Pandan Liquid Extract. The best part is it is all natural colour! No preservatives. No added fillers. #mybluetea #myblueteaau #cendol #CookMoreForLess Celebrate a sweet Father's Day together with your family making this beautiful dessert! Known as Cendol in Malaysia, Falooda in India and Es Dawet in Indonesia - they're all yummy. Add anything you like! Cendol photo was taken at the Malaysian Festival in Sydney with Sweet Rita Nyonya Kueh with an added tablespoon of Durian Latte Powder! Simply irresistible! Another great recipe for Dad About Jeff Tan I was very 'picky' with my food when I was younger. What I mean by that is that my staple was fried ikan kembung or cincaru sumbat; give me fried eggs and cili padi with soy sauce and I was in heaven. I started cooking when I left home, Malacca, for work in Kuala Lumpur. In those days (1980s) I couldn’t find any good Peranakan food and decided to cook those dishes myself. It was definitely impressive during the early dating days and now at a later stage of life with my family and friends. Failure after failure I slowly got better and making dishes became easier. My earliest experience in cooking was back in primary school where I got Maggi chilli sauce, sautéed it and threw in some shrimp. I brought it to school and a friend tried it. He commented, “Wow your mum is a good cook!!!” As I became more confident, I began to realise that cooking is really not that hard and not necessary time-consuming unless your mother-in-law is a strict Peranakan. Then it is a different story. I find that a lot of people can’t cook, don’t want to cook or are afraid of cooking etc. With an abundance of good restaurants and the availability of fast food, it’s a no brainer. One cannot be surprised by the reasons behind the declining interest in cooking amongst most people and the younger generation. Cooking is now made simpler with Youtube channels and readymade spices. I do prepare most of my cooking from scratch but have now found good readymade spices as a base. Some of these readymade are good enough outright; if you are too afraid to cook then try the readymade ones. While I've expanded my menu over the years, the basic dishes are still food for the soul. I will always have time for fried eggs with cili padi and soy sauce and warm my heart with memories of mum. Thank you Jeff, for sharing your beautiful recipes with us! Happy Father's Day to you! Some delicious spread by Jeff from top left are (1) Ayam Goreng Berempah (2) Nasi Lemak with Chicken Curry (3) Ginger Crab and more Ayam Goreng Berempah - one of our best sellers. Sources : https://en.wikipedia.org/wiki/Cendol https://southeastasiabackpacker.com/cendol/ https://southeastasiabackpacker.com/cendol/ https://www.mmtimes.com/news/chendol-talk.html

Have you thought of using Tofu as frosting or even to bake cake? Believe it or not, Genius Candy did and she said it's yummy and quite a few followers in the USA have asked for the recipe! This is healthy and it's for our vegan friends and those who love tofu (like my boss!). Ingredients: Dry: *1.5 cups plain flour *1 tbsp @my.blue.tea Pandan leaf powder *2/3 cup coconut sugar *1 tsp baking powder *1/2 tsp baking soda Wet: *1 cup pandan soy milk (or add 1 tspn Pandan Liquid Extract to regular soy milk) *1/2 cup coconut oil, melted *1 tsp apple cider vinegar Frosting: *1 packet 300g Classic Tofu @evergreenfoods.au *2 scoops Hokey Pokey Protein Mousse (or sub with 1/2 cup icing sugar + 1/4 cup coconut milk powder) *1 tbsp @my.blue.tea Pandan leaf powder *Decorate with desiccated coconut Method: (1) Preheat oven to 175C. Mix together dry and wet ingredients in separate bowls. (2) Add wet to dry and mix until just combined. (3) Bake for 40-45mins or until toothpick comes out clean when inserted. (4) Prepare frosting by blending everything in a food processor/ blender. (5) Pop in the fridge, sit back relax for a bit and then enjoy! All these yummy vegan dishes were made by Candy and so many followers loved it! From top left : Pandan Cake with Tofu frosting, Dragonfruit Ricotta, Bamboo Cake, Dragonfruit drink, Protein balls using Butterfly Pea, Pandan and Dragonfruit powder and lastly, beautiful Blue Noodles. And here is Candy tucking into her beautiful Bluuuue Noodles! We love her to bits! She's candid and loves food! It was nice of Candy to also come over to help us out at the Cake Bake & Sweets Show in Sydney May 2022. Follow her on her Instagram! @nourishandflourishsyd As you can see, Candy truly loves food! We don't know where she keeps all these food in her tiny frame! And we love seeing her and going out with her tracking down various Malaysian cuisines and...Durian!

The most sought after cake at the Melbourne Cake Bake & Sweets Show We all want more than a piece of this yummy, chewy kueh! Sink your teeth into this jelly-like delight and you'd be reaching for a second. This was the most sought after kueh at the Cake Bake & Sweets Show in Melbourne. We've managed to convert and educate many Aussies to love Kueh, especially Kueh Talam. In fact, our neighbouring stall tasted it and ordered heaps to be delivered to the Melbourne Cake Bake & Sweets Show! Many thanks to @baba's wife for collaborating and sponsoring these beautiful Kueh Talam and Kueh Serimuka. Kuih Talam is a dairy & gluten-free dessert. One of the most popular Nyonya kuih desserts. The top white layer is made with coconut milk. The bottom green layer is made with Pandan. Many have asked for the recipe, so here you go! Enjoy! Recipe for 8in pan. Ingredients for Green Pandan Layer: * 100g rice flour * 40g green pea flour * 40g tapioca flour * 150g sugar * 1/2 tsp of salt * 1 tbsp @my.blue.tea Pandan Powder * 1 tspn @my.blue.tea Pandan Liquid - (mixed into ** 450ml water) { for a darker green Pandan layer - use 1 tbsp } * 1 pack Coconut milk powder diluted into 150 ml water Note: PANDAN - as well as having a beautiful tropical flavour, pandan has long been used in Ayurvedic medicine to treat a range of health conditions. This is because it’s high in Iron, Vitamin A and fibre, so it’s also a great immune booster. Ingredients for White Coconut Layer: * 40g tapioca flour * 45g rice flour * 25g green pea flour * 1 tsp salt *2 packs @my.blue.tea Coconut Milk Powder diluted in 230ml water * 275ml water Some other Kueh Kueh (i.e. cakes) that you may like or have tried at both Cake Bake and Sweets Show in Sydney and Melbourne. Top left - Serimuka, Pandan Talam in banana leaf, Pandan Pumpkin Talam jelly, Durian Talam and Jackfruit Talam. Kueh Talam is so versatile you can "Talam anything with it". Method : (1) Prepare a steamer large enough to fit an 8 inch square baking pan. (2) Grease an 8 inch baking tin with a generous layer of cooking oil. (3) In a saucepan, combine all ingredients for the Pandan layer and stir over medium heat until batter starts to thicken. Remove from heat. (4) Pour batter into the prepared tin, steam for 20 mins on medium heat. (5) Carefully remove lid of the steamer every 6-8 mins to wipe away water forming on the lid to prevent them from dripping on the kueh. (6) In a saucepan, combine all ingredients for the coconut layer and stir over medium heat until batter starts to thicken. Remove from heat. (7) Pour the coconut layer batter onto the pandan layer and steam for 20 mins on medium heat. (8) Cool completely, or overnight before slicing the Kueh Talam. When cooled, cut into pieces using an oil coated knife (clean the knife with an oil coated kitchen towel after several cuts before continuing with the remaining pieces). Pandan Talam Panna Cotta - this is so good! Created by our good friend, Denyse, it came out of her craving for Malaysian food, and so she created a similar one to enjoy! *Pssst* Something new and exciting is coming your way! We have a product launching on October 23-25 at the Foodservice Show in Sydney! Come check this out if you are in Sydney and say hi! Here's your TICKET to the show and make sure you visit us at Booth Z28 - register here with us -https://www.mybluetea.com.au/trade-enquiries or send us an email - info@mybluetea.com.au Attention to : Mike Hart. From the organiser - Strictly trade only. All visitors must be over 16 and work in the food & hospitality industry. No public entry. Distribution: *Distributors *Stockists *Manufacturers Food & Hospitality Industries: *Bars & Clubs *Bubble Tea companies *Cafes/ Restaurants/Food Trucks *Bakeries *Supermarkets or Convenience Stores *Health Food Stores *Food Caterers *Airlines *Hotels “Or simply you tell us what you do!”

Laksa! Laksa! Laksa! Oi! Oi! Oi! Start your own Laksa creation now to win the 'Golden Bowl' best Laksa at the Darwin Laksa Festival in November Did you know that Australia has the largest and oldest Laksa Festival annually in Darwin (and not in Malaysia)? Now in its fourth year, the Darwin International Laksa Festival celebrates the Top End's multicultural community and love of laksa. This Laksa Festival will run for four weeks in November ending on 27th November 2022. Don't miss out on this to find the best laksa! If you are creating your own Laksa share them on your socials and tag @myblueteaAU Jump straight to My Blue Tea's secret Laksa Recipe Go Laksa-licious with My Blue Tea's beautiful Spice Pantry! Laksa is a highly popular dish and one to die for. Special (often secret) recipes have been passed down over time and you'll always find someone who can recommend what they believe to be the best laksa stall in town. So what exactly is it about this tantalising dish that makes people lose their good sense and do whatever they can to get to the next yummy bowl of red hot laksa? You'll see when you look at the ingredients further down and when you've tried a really good recipe, you'll never look at laksa the same way again. True blue fans of laksa would do anything to get their hands on the best recipe ever to be crowned Laksa King or Queen of the neighbourhood. A good recipe always has that special X-factor ingredient thrown in, sworn to secrecy through generations in the family. So, are you ready to know what the most important ingredient to make a stunning bowl of laksa is? It's the magnificent Torch Ginger or Bunga Kantan. And here at My Blue Tea, we make it totally possible (and easy!) with our Spice Pantry blends for you to get your hands on this beautiful ingredient to make your to-die-for laksa. Those who have been with us for some time will know, at My Blue Tea, we go the extra mile when it comes to food, cooking and eating healthy, so don't forget My Blue Tea's Meat Curry base + Sambal Tumis Powder that you'll need to make this curry laksa truly authentic and very, very yummy! Ingredients A: 50g @my.blue.tea Spargo Meat Curry Premix 50g @my.blue.tea Spargo Sambal Tumis Premix 500ml Water 100ml Cooking Oil 5 pcs Lemongrass (smashed) 1 tspn @my.blue.tea Bunta Kantan 1 tspn @my.blue.tea Kaffir Lime Leaf Powder 1 tspn @my.blue.tea Pandan Powder (Optional) (Note : Pandan is used in savoury curry in many Sri Lankan food and there is also a Pandan Laksa instant noodles available in Malaysia). Ingredients B (for gravy): 1L Water (for gravy) 12 pcs Tofu pok (cut into half) 1 cube Chicken stock or 1 cube Anchovy stock 1/2 tspn Belacan / Shrimp paste (optional) Ingredient (C) (Mix and set aside): 75g Dehydrated Coconut Mix (DCM) 400ml Water Others: 30 pcs Fish balls 2 pcs Fish cake (cut into slices) 2 pcs Chicken thighs (cut into bite sizes) Garnishing: 500 g Spaghetti/Noodles 500 g Bean sprouts 5 nos Kasturi limes / Calamansi Limes (or lemons) 100 g Chinese parsley (chopped) 100 g Fried onions 3 nos Red chillies (sliced) or Sambal Tumis 5 nos Hard boiled egg Optional Ingredients: * lobster * mussels * mud crabs Method: 1. Boil spaghetti of your choice in water until cooked. Rinse with cold water. Strain dry and toss with cooking oil. Or soften noodles of your choice in hot water and strain. 2. Mix all Ingredients (A) well in a wok/pot. Cook until oil rises and fragrant. 3. Add Ingredients (B). Bring to boil and simmer for 10 minutes. 4. Add Ingredient (C), fish balls and fish cake. Bring to a boil. 5. Put the noodles into a bowl, top with garnishing and pour the gravy over. 6. Add a dollop of cooked @my.blue.tea Sambal Tumis - heaven! Discover our new Almond Coconut Latte with ice cream + biscoff! Ok it may be a bit much after a hot bowl of laksa but hey, it's Biscoff! You can´t say no to that! If you prefer something calmer, stay true blue with our refreshing Longan Blue Tea or Blue Boba Tea! All recipes are on our website TV Channel or go to MyBlueTea YouTube channel. What you can make with My Blue Tea's Spice Blends From left (1) Ayam Masak Merah with Sambal Tumis (2) Sambal Swissroll (3) Sambal Pasta (4) Udon Curry Stir Fry (5) Chicken Curry (6) and the very yummy Sing Chow Mai - Singapore Noodles. Believe it or not, all these yummy dishes can be created with just 2 of our spice blends! (1) Meat Curry Base (2) Sambal Tumis Powder We are feeling hungry even just writing about this. So, calling all laksa fans out there, give this recipe a try, tell us how laksalicious it was, and maybe we'll see some of you at the Laksa Festival in Darwin! All recipes are either on our website Blog or on our Instagram and Facebook Page. FACEBOOK: https://www.facebook.com/myblueteaAU INSTAGRAM: https://www.instagram.com/my.blue.tea/ YOUTUBE - https://studio.youtube.com/channel/

We do! Now with added PANDAN...Pandan Sugee Cake (double the power)! JUMP TO PANDAN SUGEE CAKE RECIPE Catherine is a genius when it comes to creating cakes. She's a Cake Wizard at work! For this Pandan Sugee Cake, she first started with a basic recipe and then moulded it into this delicious creation we now have! She did the same with Green Coconut Mousse Chilli cake using Thai Green curry paste, and the same for Pandan Cendol cake and her beautiful Pandan tarts etc. We are so envious of her neighbours who get to savour them fresh from the oven! (Maybe we should consider moving?) For now, we are delighted to get more recipes from Catherine on the website. Remember to subscribe and follow Catherine on her Instagram. Pandan is otherwise known as the Vanilla of Asia - we can't live without it! Thank you Melbourne for having and loving us at the recent Cake, Bake & Sweets Show in Melbourne. Pandan was a hit!!! Pandan Powder was completely SOLD OUT there, but before you fly into a panic, there's more in our store and also with our retailers. We know better than to ever run out of Pandan! The most loved food is Kueh Pandan Talam - nice and chewy, like "jello". This was in collaboration with Baba's Wife who made kueh kueh for tastings. Kueh Talam recipe will be published next, but if you can´t wait, head over to Baba's Wife website and order some for yourself in Melbourne. And in Sydney we have Sweet Rita Nyonya Kueh. There will be more Kueh Talam tastings in Sydney from 23-25 October at the Food Service Australia exhibition at ICC Darling Harbour. Block your calendars! It was challenging to try to get the Cake Bake & Sweets Show Organiser to help publish and educate the public about what "Kueh / Kuih" means. It essentially means "cake" - just think of it as the Steamed Cake of South East Asia. What is Kueh? It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. The term kueh or kuih is widely used in Indonesia, Malaysia, Brunei, and Singapore, to refer to sweet or savoury desserts. Photo is courtesy of Cocobites, another company that makes Kueh/Kuih in Melbourne. Everyone loves the Kueh Pandan Jackfruit Sago at the Cake Bake & Sweets Show - so chewy and without the heavy pungent Jackfruit "cempedak" flavour. We would like to thank everyone who took the time out to come and visit us in both shows in Sydney & Melbourne! Till the next event - keep subscribing/following our new recipes and whip up some yummy food! Here's the recipe: PANDAN SUGEE CAKE Ingredients: 250g butter 60g caster sugar 5 egg yolks 1 tsp vanilla Essence 140g semolina flour 100g ground almonds 40g all purpose flour 1/2 tsp baking powder Pinch of salt 1 pack Coconut milk powder @my.blue.tea diluted in 70ml water 1 tbsp @my.blue.tea Pandan powder 1 tsp @my.blue.tea Pandan Leaf Extract (for green food colouring, more for a deeper green) 5 egg whites 100 castor sugar Catherine's cake gallery is always so gorgeous and wonderful to scroll through. There's something for everyone from Durian Cake, Pandan Ondeh Ondeh Cake (using Chinese teacups to steam) and Mooncake, to the exciting Green Coconut Mousse Chilli Cake. It´s a drool fest! Coconut Butter Icing: 100 butter 200g icing sugar 2 tbsp coconut milk 100g desiccated coconut Some toasted shedded coconut Method (for cake): In a mixing bowl, cream butter and 60g castor sugar until light and fluffy. Add egg yolks to the mixture and beat well. Add vanilla essence and mix well. Fold in all purpose flour, semolina flour, ground almonds, baking powder and pinch of salt. Beat until evenly mixed. Add Pandan powder mixed with coconut milk and strained. Continue mixing. Add Pandan leaf extract (more for darker green) and mix well. Cover with cling wrap and let it rest for 2 hours. Preheat oven to 170C. Grease and line a 20cm square baking pan. In a clean bowl, whisk egg whites with 100g caster sugar until soft peaks form. Fold beaten egg whites into batter (in 3 batches). Pour batter into prepared baking pan and bake for 35-40 minutes or until a skewer inserted into the centre of cake comes out clean. Leave cake to rest in pan for 10 minutes before removing to cool completely on a wire rack. Method (for coconut butter icing): Beat butter in a large bowl until softened. Add half of the icing sugar and beat until smooth. Add remaining icing sugar and coconut milk and beat until mixture is smooth and creamy. Spread butter icing over top of cooled cake. Sprinkle desiccated coconut all over the butter icing. Lastly slice and sprinkle some toasted shedded coconut. And there you have it! A beautiful, exotic, fragrant, creamy and soft Pandan Sugee Cake that will keep you reaching for slice after slice. And as you may be familiar with us by now, we love complementing good food with a delicious drink! Why not try this Longan Butterfly Pea + Roselle Mojito? This is a beautifully irresistible drink, and so refreshing! Avoid sugar if you would like to drink it healthy, like a kind of "fruit infused water". Otherwise it's a nice Mojito to complement the Pandan Sugee cake. Get the recipe on MyBlueTea YouTube Channel. Enjoy a delightful afternoon with these beautiful creations!