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Cook Chicken Curry and Nasi Lemak with Tupperware Australia Jump to recipes We must thank Mr Tupper for Tupperwares since 1946. It is the quintessential thing to have in every self-respecting household. He developed plastic containers used in households to contain food and keep them airtight. These featured a then-patented "burping seal". Next time when you seal your Tupperware make sure you hear that lovely "burrrrp"! Today with @tupperware chat with Mui we are giving you the real deal - "Curry-in-a-real-Hurry". Perfect for modern lifestyles where time is always a challenge! (And we still want to be able to prepare and enjoy our delicious meals!) This Curry-in-a-real-Hurry is perfect with our Spice Pantry Meat Curry base powder. As Mui puts it :- "NO More Pounding to annoy neighbours!! During the cold winter months, it is a great time to have some Chicken Curry. Recently, we cooked some Curry Chicken with pre-packed spices and curry base and Nasi Lemak Premix using Tupperware Microwave Rice Cooker." You will need from Tupperware Chat with Mui :- *Chef Series II Dutch Oven 4.9L pot or *Microwave Pressure Cooker (optional) *Micro Rice Cooker *Quick Shake (Ez Shaker) *Tupperware container series *or visit Tupperware Chat with Mui's FB Page for other Tupperware varieties - they have some really good offers now for pressure cooker and storage set or follow her for more. Important Notes : Store remaining Butterfly Pea powder and Pandan powder in Tupperware Modular Mates Large Spice containers. Keep away from moisture or fridge as moisture (in any food) may clump the powders and attract mould and bacteria. Chicken Curry & Nasi Lemak Recipe Microwave Method: Ingredients (A) / Bahan Memasak (A): *50g @my.blue.tea Meat Curry Base powder *2tbsp cooking oil / minyak masak *1kg chicken (cut into pieces) / ayam (dipotong kecil) *3-4 potatoes (cut into pieces) / kentang (dipotong kecil) *100ml water / air Ingredients (B) / Bahan Memasak (B): *25g @my.blue.tea Dehydrated Coconut Milk / Serbuk Santan *200ml water / air Cooked them in our Chef Series II Dutch Oven 4.9L pot. With diced ginger by our Turbo Chef and stalk of lemon grass (both homegrown) and potatoes. - by Mui Lee Quick & Easy Method by @tupperware chat with Mui: (1) Marinate chicken legs using the curry base powder in our Junior Season Serve overnight. (2) Cook them in our Chef Series II Dutch Oven 4.9L pot and add diced ginger by our Turbo Chef and stalk of lemon grass (both homegrown) and potatoes. (3) With Micro Rice Cooker, cook the rice with coconut milk using a Quick Shake (Ez Shaker on special as part of the Breakfast Set now) to mix up the pre-packed coconut powder and water. (4) Add @my.blue.tea Pandan powder and garlic. Wait for the smell! You´d love it! (5) Colour half of the cooked rice using @my.blue.tea Blue Pea powder. It looks great with the curry chicken and some lettuce. All natural, multi-coloured and absolutely delicious! From top left - Viola : Butterfly Pea Nasi Lemak with Chicken Curry ready to eat! Marinade your chicken with Meat Curry Base powder + some soy sauce in this beautiful Tupperware and refrigerate for 3 hours or overnight, Microwave Rice cooker, this is how you keep your My Blue Tea Superfood and Super Spices from moisture in airtight containers by Tupperware and lastly Tupperware Pressure Cooker. Recommended / Disyorkan: (a) 100ml fresh milk can be added to the cooked curry for less spiciness and more gravy. 100ml susu segar boleh ditambahkan ke dalam kari untuk mengurangkan rasa pedas dan memperbanyakkan kuah. Stay tuned for more recipes! We have the following recipes for microwave, slow cooking and in the oven :- (1) Microwave Satay (2) Microwave Rendang Tok (3) Microwave Sambal Tumis (4) Microwave Satay sauce From left : Longan Butterfly Pea Mojito, Rambutan Strawberry water infused with Butterfly Pea and a simple Flat Tummy Butterfly Pea recipe - all healthy and so beautiful. And no meal is complete without a beautiful healthy drink! Choose which of these beautiful healthy drink you would like to complement your Nasi Lemak Chicken Curry meal. And there you have it! A simple, quick, healthy and beautiful meal. It is really quite an impressive feat and it looks like you had spent hours in the kitchen cooking up a storm! For more cooking pleasures, head on to My Blue Tea Youtube TV channel. Subscribe to our easy recipes here - https://bit.ly/3QdAvJY. Videos are also available on our website My Blue Tea - TV Channel.

Elegant gift ideas to celebrate a beautiful Moon Cake Festival! MY BLUE TEA LOVES CELEBRATING AND SHARING THE GOOD STUFF! WE HAVE 14 MOONCAKE MOULDS TO GIVE AWAY + 28 Mini Lanterns! Here's how you get them We are giving away 14 Mooncake Moulds with every Australia and International purchase over A$89.00 as a way to celebrate the Mid-Autumn Moon Cake Festival. Purchases must include two packs of Pandan Powder 50 grams OR one Blue Butterfly Pea Powder 50 grams. The Mid-Autumn Festival, or Mid-autumn Day, is the second most important festival in China after the Chinese New Year. It is celebrated on the 15th day of the 8th lunar month, which is always in the middle of the autumn season in China, hence its name Mid-Autumn. This year the Mid-Autumn Festival falls on 10th September 2022. Time for Family Reunion In Chinese culture, the full moon symbolises reunion. It is a reminder from Nature when we look up and see the moon getting fuller each day that we need to start our journey and head off home soon. This is a time to reunite with families. People worship the moon together, and appreciate the beauty of the moon. A delicious and sumptuous reunion dinner is prepared and families end the meal sharing mooncakes and tea to celebrate the reunion. During the Mid-Autumn festival, people also give gifts. It is a way to share what is good and bountiful with the people we care about. Here are four of the most popular Mid-Autumn Festival gifts. The 4 Most Popular Mid-Autumn Festival Gifts 1. Mooncake — The Classic Must-Have Gift A mooncake is a must-have food during the Mid-Autumn Festival. If you have ever seen one of these you'd fall in love with them. They do make very pretty gifts and whether it is the traditional mooncake with the golden brown pastry or more modern ones with the pretty pastel snowskins, they are often too pretty to eat! It is common to give mooncakes as presents and you can find many shops offering sets of mooncakes in beautiful gift boxes. Good quality mooncakes can be pricey, so a box is often highly appreciated. If you find yourself spoilt for choice with so many new flavours out in the market nowadays, you can always rely on the classic flavours e.g. five kernels and roast pork, lotus seed paste, and red bean paste. 2. Fresh Hairy Crab — A Gift to Whet the Appetite Autumn in China is the best season to eat hairy crabs. They are readily available during this season so it makes sense to have them on the list of must-have gifts. So for those of you who do have access to these delicious critters, it´s the perfect timing because our Chilli Crab recipe has just been published! Unfortunately, Autumn is not the season for crabs in Australia. What we learnt from local fishermen in Port Macquarie is that the months without an "r" in them i.e. May, June, July and August are low crab season. Perhaps they are hibernating and taking a rest from surviving in the deep blue sea. Or perhaps they are just smart enough to hide from humans knowing we find them really delicious! During the reunion dinner, it is popular to have a hairy crab dish. Hairy crab is regarded as a delicacy with its sweet, tender, juicy meat, nutritious value and yummy taste. Some people order it online and have it delivered to friends as a gift. 3. Tea — Calming Drink with Mooncakes The Chinese are really good at blending the types of food they eat, and there´s always a sort of yin-yang balance among the different types of food. That´s why it is typical to have a cup of tea when eating mooncakes. The mooncake can be very sweet and despite its small size, it is actually quite a 'heavy' sort of food to consume. That is why a typical-sized mooncake is shared, and not consumed by just one person. Tea is regarded as a healthy drink in China, so it is the perfect drink to complement mooncakes. Tea is light and helps to balance out the full-bodied mooncake. The Chinese drink tea as a part of their daily ritual, and they enjoy serving guests good quality tea. It is a good gift for the Mid-Autumn Festival and you can hardly go wrong with choosing a nice blend. We recommend Blue Goddess with Tie Guan Yin. OR discover our new tea called "Purple Rain Tea" infused with pineapple, sour apple and lemons and of course, our signature Butterfly Pea Tea. 4. Fruit Basket — Good Health is the Best Gift Fruit baskets bring with it a whole host of positive symbolism, of good health, freshness, bountiful harvests. The most popular fruits for the Mid-Autumn Festival are pears, grapes, grapefruits, and pomegranates. Depending on where you are, they are ripe in autumn and have positive symbolism. For example, eating a pear during the Mid-Autumn Festival symbolises a family always staying together and never being apart. Consumers are more health conscious nowadays and more aware of being responsible consumers and taking care of the planet, the economy and the people involved. Many are choosing to eat only seasonal fruit or what they have in their local areas. It´s a good idea to give the fruits listed above as a gift, but also don't rule out other fruits that are perhaps more readily available. You may want to check out what the symbolism of each fruit is first. Beautiful yummy Dragon Fruit, Blue Oreo Mooncake & Purple Sweet Potato mooncakes are available at Hills Bakery in Kuala Lumpur, Malaysia made by Lillian. We asked Lillian to create some of her delicately beautiful "Snow Skin Pandan Palm Sugar mooncake" (maybe even a Buko Pandan Mooncake) for our friends in Malaysia. She is tempted, so stay tuned! You can contact Lillian via her Instagram - https://www.instagram.com/hillysbakery/ or email hillsbakeryz@gmail.com / Whatsapp: +60 139193246 to order her delicious array of mooncakes in Kuala Lumpur, Malaysia only. Scroll through for ideas for various mooncakes baked by our very talented Brand Ambassadors and friends. From left Lotus Flower, Pandan and various Snow Skin mooncake and Teochew Mooncake all using our Superfood Powders ie Butterfly Pea, Dragonfruit, Pandan and Purple Sweet Potato latte powders. #Giveaway Our Mooncake Moulds come with 4 design plates as per photo on the left. This Dragonfruit Snowskin Mooncake was made by a friend in Melbourne as she was excited to try Dragonfruit Powder on her mooncakes. So pretty. Source : https://www.chinahighlights.com/festivals/mid-autumn-festival-date.htm https://foodslord.com/symbol-of-fruits-in-chinese-customs/

Jump to Recipe Chilli Crab (also known as là jiāo páng xiè, 辣椒螃蟹) is a Southeast Asian seafood dish originating from Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. It is listed at number 35 on the World's 50 most delicious foods list compiled by CNN Go in 2011. Origin of the Singapore chilli crab Roland Lim is a Singaporean restaurateur and it was his mother Cher Yam Tian who first came up with the idea of the chilli crab. "During the old days in the 1950s, we were living in a kampong, which is similar to a village, on a hill in Singapore. My mother loved to cook and my father loved to eat. We lived near the water and my father would catch crabs and bring them home and give them to my mother to cook. One day, my father asked her, “Why do you only steam cook the crabs? Can you do something different with them?” So my mother emerged from the kitchen with the chilli crab and started cooking it more often." Chilli Crab Recipe COOKING INGREDIENTS 1 kg crab **Wash clean and cut into small pieces Ingredients (A): 1 pack @my.blue.tea Spargo Sambal Tumis Base (50g) 30g chilli powder 300ml water 70ml cooking oil Ingredients (B): 10g @my.blue.tea Native Chilli flakes 100g onions (blend) 20g ginger (blend) 2 nos lemongrass (blend) Ingredients (C): 10g salt 50g sugar 100g tomato sauce or Pasata 100ml water COOKING METHOD: 1. Heat up oil and stir-fry crab pieces for 5 minutes. Set aside. 2. Mix well ingredients (A) and pour onto the existing cooking oil and cook under medium-high heat until fragrant. 3. Add ingredients (B) and stir well. Cook until fragrant and oil rises. 4. Add ingredients (C) and the pre stir-fried crab meat. Simmer for 10 minutes over small medium fire until the crab pieces are fully cooked. 5. Garnish with coriander leaf and ready to serve with rice. Etiquette for eating chilli crabs Some may be wondering how you attack these delicious little critters. Of course you can always try to be elegant and struggle with a knife and fork, and some gifted ones among us may even be quite deft with a pair of chopsticks Karate Kid style, but we all know that the most practical, easiest and most delicious way to eat chilli crabs is really with your fingers! Use a communal spoon to get a piece on your plate, but once it's yours, go for it with your fingers and trust us when we say, chilli crabs give a whole new meaning to the idea of finger lickin' good. In fact, we'd go so far as to say it's plate lickin' good! Sources : https://en.wikipedia.org/wiki/Chilli_crab https://www.jetstar.com/au/en/inspiration/articles/singapore-famous-chilli-crab

A new take on Puteri Ayu for the Queen's Platinum Jubilee Jump straight to recipe This year, we celebrate the Queen’s Platinum Jubilee 2022. Her Majesty Queen Elizabeth II will become the first Australian Monarch to celebrate a Platinum Jubilee after 70 years of service. Flashback: 70 years ago, at about 3pm on February 5, 1952, Victoria Arbiter, a Princess became Queen. This delightful dessert has a name as pretty as its taste. Puteri means ´princess´ and ayu means ´pretty´. Pandan Puteri Ayu was first published in 2017. To celebrate the Queen's Platinum Jubilee, we added extra flavours and colours which include Purple Sweet Potato, Jackfruit and Durian Latte blends plus Roselle or Dragonfruit Powders. Puteri Ayu is a traditional Malay and Indonesian dessert with a sponge like texture and flavoured with Pandan and coconut cream or white coconut topping. It’s a delicious kuih, fragrant with Pandan and with a lovely light, moist texture and spongy. Yum! This kuih is normally steamed in small plastic moulds which you can get from night markets in Asia. Buy as many moulds as you can fill in your steamer so that you steam many kuihs at any one time. The kuih comes in many flavours nowadays and keeps extremely well in the freezer if you have made a large batch. As the Queen loves yellow, we have created a "Yellow Puteri Ayu" version to celebrate the Platinum Jubilee with the beautiful flavours of Durian and Jackfruit. Recipe for Puteri Ayu (makes 15 cupcakes) INGREDIENTS: COCONUT LAYER 1 cup freshly grated coconut 1 tsp cornflour A pinch of salt TOP LAYER 1 large egg 70 gm caster sugar (if you are using Latte blends - reduce sugar by half about 35 grams) 80 ml @my.blue.tea Spargo coconut milk powder 90 gm plain flour 1 tsp tapioca flour ½ tsp ovellete Optional Flavours and Colours: (1) 1.5 tsp @my.blue.tea - Pure Pandan Powder (add ½ tsp water to make it into paste) (2) 30-40 grams of either Durian / Purple Sweet Potato /Jackfruit Latte/Matcha blend (3) 2 tspn @my.blue.tea - pure Dragonfruit or Roselle Powder You have 2 options to steam the coconut with the cake or steam just the cake and sprinkle shredded coconut over the top. METHOD: COCONUT LAYER (1) Lightly brush some cooking oil into the cupcakes mould. (2) Combine grated coconut, cornflour and salt. Mix well. (3) Scoop a tsp of grated coconut into each mould. (4) Use another mould to compress the coconut layer tightly. TOP LAYER (1) Sieve plain and tapioca flour. Set it aside. Use an electric mixer to whisk the egg and sugar till smooth. (2) Add ovellete and whisk till fluffy. (3) Add in Pandan paste (or the flavour you have chosen) and mix it well. (4) Adjust mixer to low speed, add coconut cream and flour (alternate) and combine well. (5) Pour the batter into the moulds. Steam those cupcakes on high heat for 13 minutes. (6) Hold the mould and gently squeeze the sides to remove the cakes. Serve immediately. Have fun making them! Serve with a warm cup of hot Blue Tea or Roselle Chai Tea (+ Blue Inspiration blend) or Blue Herbal tea with ginger and lemongrass to keep you warm. YUM!! Sources: https://www.platinumjubilee.gov.au/ https://honey.nine.com.au/royals/the-day-princess-elizabeth-became-queen-victoria- https://r.search.yahoo.com/

Actually, 2 recipes here Pandan Coconut Swirl Recipe in English and Mandarin :) by Wing who resides in London Purple Sweet Potato Latte Recipe Pandan Coconut Swirl Recipe 食譜做到8個 This recipe makes 8 湯種 Water roux: 中筋麵粉 Plain flour 20g 水 Water 100ml 酵母液 Yeast liquid： 溫牛奶 Warm milk 65ml 糖 Sugar 5g 酵母 Yeast 4g 乾材料 Dry ingredients： 高筋麵粉 Bread flour 260g 煉乳 Condensed milk 15g 鹽 Salt 2g 糖 Sugar 25g 雞蛋 Egg 1 牛油 Butter 25g 斑斕麵團 Pandan dough： 班蘭粉 Pandan powder 4g @my.blue.tea 煉乳 condensed milk 5g 椰蓉 Coconut filling： 融化無鹽牛油 Melted unsalted butter 25g 糖 Sugar 25g 鹽 Salt 1/8tsp 蛋黃 Egg yolk 1 椰絲 Desiccated coconut 70g Method: 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. 撈勻所有乾材料，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 dry 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. 麵糰平均分2份，其中一份加入班蘭粉同煉乳搓均勻成綠色光滑麵團。兩個麵團發酵1小時。Split the dough into two, add pandan powder&condensed milk into one of them and knead to get a smooth green dough. Let both doughs rise for an hour. 5.牛油叮15秒至融化，加入其他餡料撈勻 heat up the butter in the microwave for 15 secs to melt, add in all the other filling ingredients and mix well. 6.綠色麵團先桿成大長方形，鋪上一半椰蓉，捲起來。將原味麵團都桿成大長方形，鋪上另一半椰蓉，將綠色卷放上白色麵團上方，外白內綠咁由上往下卷。Roll out the green dough to a large rectangle shape, spread on half of the coconut filling, roll it and set aside. Then roll out the original white dough to a large rectangle shape and spread the coconut filling on too. Put the green roll onto the top edge of the original dough, roll together from the top to bottom. 7.卷切成8份。二次發酵1小時。Cut the roll into 8 slices and let them rise for another hour. 8. 掃蛋液 Brush with egg 9. 170°C 焗15分鐘。Bake at 170°C for 15mins. Purple Sweet Potato Latte Recipe The Pandan Swirls goes well with a Purple Sweet Potato Latte during this very cold Australian winter. My Blue Tea just launched our official Recipe TV Channel on YouTube. Ingredients : *20 grams of @my.blue.tea Purple Sweet Potato Latte Powder *30 grams if iced PSP Latte *150 ml steamed milk *30 ml Hot water *230ml Latte Glass *1 shot Espresso Directions (1) Dissolve Purple Sweet Potato Powder with 30 ml hot water (2) Steam the milk to desired temperature and pour the milk into the Purple Sweet Potato Latte powder mixture (3) Add Espresso on top and watch it glide thru the glass (4) Sprinkle with @my.blue.tea Purple Sweet Potato Latte Powder. Enjoy!! Where to buy My Blue Tea products in London Pandan Powder, Butterfly Pea Powder and some selected Super Spice blends (Satay Marinade, Satay Sauce and Ayam Goreng Berempah) are available in London, UK via My Blue Tea UK - do contact Silvie on the page or MBT-Uk Instagram. 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. Photos and recipe are contributed by our brand ambassador, Wing. Do visit and follow her Instagram on @bakingintheuk for home cook meals/bake, also specialising cuisines from Hong Kong and for your food inspiration. . You may follow Wing on her instagram - @bakingintheuk

We're making this an EGG-citing celebration with this delicious Prawn Sambal & Quail Egg recipe! Jump straight to these recipes 1. Prawn Sambal with Quail Eggs – A true spicy Malaysian food classic 2. Telur Masak Merak (Chicken and Egg Cacciatore with Sambal Tumis) June 3rd is National Egg Day! Yes! There actually is a day dedicated to the humble egg that we so adore and which is so incredibly versatile you can find it in breakfast, brunch, lunch, snack, dinner, supper! So My Blue Tea is sharing with everyone here two super easy egg recipes to celebrate – today and every dayyyyyyyyy! Our egg recipes can be enjoyed as a snack on toast or, our favourite, with freshly steamed rice. 😀 First things first – a good quality egg makes all the difference. So spend those extra pennies and make sure you get yourselves some good ones! 😉 Get your eggs crackin', and remember to celebrate the Queen's Birthday Sale with My Blue Tea! Sale ends 14th June! Egg Recipe 1: Prawn Sambal with Quail Eggs Ingredients: *1 pack Sambal tumis base @my.blue.tea *300ml water *70ml cooking oil *1 red onion, chopped *1/2 tspn @my.blue.tea Kaffir lime leaves powder *1 kg prawn, peeled and deveined *1 canned quail eggs, drained *1 tbsp sweet soy sauce/kecap manis Method: 1. Prepare all ingredients. 2. Preheat oil in a pan/wok. Add chopped onion, stirring constantly, for minutes, until the onions soften and take on a pale golden color. 3. Add in the sambal tumis and water. Cook on medium high heat. 4. Add in the kafir lime leaves. Cook until fragrant and sauce thickens. Add in the sweet soy sauce, mix well. 5. Add in the quail eggs. 6. Add in the prawns. Cook for another 5 minutes. 7. Serve with steamed white rice/fragrant coconut rice. The gravy of sambal udang is best when drizzled on a serving of steaming hot rice. Egg Recipe 2: Telur Masak Merak The Ayam Masak Merah or Spicy Tomato Chicken is absolutely one dish we love coming back to again and again with different ingredients each time. And for National Egg Day - why not add about 6 Telur? Egg is perfect for this dish as the yolk soaks up the gravy. Definitely one egg-xtraordinary dish you´d want to keep improvising on! Ingredients A: * 1kg chicken * peeled 6 hard boiled chicken eggs * 10g salt * 10g turmeric powder ** (marinate the chicken with salt and turmeric powder) Ingredients B: 1 packet (50 grams) - @my.blue.tea Sambal Tumis Base 300 ml water 70 ml oil 200g onion Ingredients C: 100g chilli sauce 100g tomato sauce 20g sugar 150g green peas Garnish: 1 stalk spring onion (cut into 1” length) Method: 1. Deep fry the marinated chicken until golden-brown. Set aside. (you can also deep fry the eggs separately and put aside) 2. Mix well Ingredients (B) and cook until fragrant and oil rises to the top. 3. Add Ingredients (C) and cook until the gravy is thick. Add in fried chicken and eggs, stir well until the fried chicken and eggs are well coated with gravy. 4. Turn off fire and add in green peas. Stir well. 5. Garnish with spring onion and serve. The perfect drink to go along with your meal And to quench your thirst after an egg-xcellent meal, here's a beautiful Roselle Pomegranate - add soda and for garnish you can add a bit of lemon or lime, rosemary and ice. And there you have it! The perfect egg-sample of how to celebrate National Egg Day! Enjoy! About Kristine Subagiyo Kristine is My Blue Tea's Brand Ambassador and a food enthusiast. She has contributed a few recipes including a video and recipe of these beautiful rainbow springrolls which were her own idea. She is a beautician by day and the rest of the time she is a passionate and committed cook! Every bit of free time she has, she spends it on her culinary passion. Whether it´s whipping up a dish or creating new recipes, Kristine is 100% into it! Visit and follow Kristine on her Instagram @kristinesubagiyo for some food inspiration and ideas. You´ll find a range of Malaysian and Indonesian cuisines as well as healthy dishes you can have a go at.

God could not be everywhere, and therefore he made mothers - Rudyard Kipling What plans have you got for mother dearest on her special day? Perhaps a hot air balloon ride or an all girls nail spa day with you and the granddaughters? The way to many people's heart is through their stomach, that's why a lovely culinary treat always works magic on any special day! We shared previously an Egg-free Pandan Pancake you could prepare for a special Breakfast in Bed for your mother, and we're not done yet! Here´s one more treat to spoil your favourite person! Check out this lovely Mother's Day treat by Kristine Subagiyo! Fresh and full of texture, Vietnam's spring rolls are known and loved worldwide. What many may not know is that the country has a highly passionate love affair with hand-rolled bites. From the ultra-fresh to the deep fried, món cuôn dishes are culinary staples across the country. And today, Kristine has put a rainbow twist to these beautiful spring rolls! Here's what you need to get started. Ingredients: * 8 Vietnamese rice paper sheets * 100g dry mung bean/rice vermicelli noodles * 1 tsp @my.blue.tea butterfly pea powder * 1 tbsp lemon juice * Water Vegetables: * A handful of lettuce * 1 large carrot, thinly sliced * 1 cucumber, thinly sliced * 1 capsicum, thinly sliced * Mint leaves * Coriander Satay Peanut Butter dipping sauce: * 1/2 pack @my.blue.tea Satay Sauce Powder * 1/2 pack @my.blue.tea Coconut Milk Powder * 2 tbsp hoisin sauce * 2 tbsp peanut butter * 1 tsp fish sauce * 1 clove minced garlic * 2 tbsp warm water Simply blend and stir all the ingredients together to make a creamy, delicious dip for the springrolls! Look at the other recipes you will hear from Kristine! You won't be able to choose which one to start tucking into first! Scroll through all the yummy food Kristine has made: Pandan Cheesecake Brownie, Stitch Nasi Lemak Bento box, Pandan Smoothie, Sambal Prawn + Quail Eggs and lastly, Vietnamese Rainbow Springrolls. Method: (1) Boil vermicelli noodles for 5 minutes. (2) Drain, set aside. Fill 2 large bowls with warm water: Bowl 1: add 1/2 tsp butterfly pea powder, stir Bowl 2: add 1/2 tsp butterfly pea powder + lemon water, stir (3) Add vermicelli noodles to Bowl 1 and 2. (4) Let it soak for 10 minutes. Drain the noodles. (5) Assemble the rainbow noodles and vegetables on rehydrated rice paper rolls. (6) And finally, simply enjoy! These are easily the prettiest Vietnamese Springrolls ever! And if this is not enough to bring a splash of colour to your mother's day, we have another colourful idea - why not serve the springrolls with a gorgeous Rainbow drink? You can make ice cubes of various colours by adding our beautiful powders from My Blue Tea's Superfood powders e.g. roselle, dragonfruit, pandan, butterfly blue pea powder and adding lemons or anything citric for the flavour you desire. Add sweetness of your choice, and you have yourself a beautiful Rainbow drink! About Kristine Subagiyo Kristine is My Blue Tea's Brand Ambassador and a food enthusiast. She contributed the video and recipe of these beautiful rainbow springrolls which were her own idea. She is a beautician by day and the rest of the time she is a passionate and committed cook! Every bit of free time she has, she spends it on her culinary passion. Whether it´s whipping up a dish or creating new recipes, Kristine is 100% into it! Visit and follow Kristine on her Instagram @kristinesubagiyo for some food inspiration and ideas. You´ll find a range of Malaysian and Indonesian cuisines as well as healthy dishes you can have a go at. Have a beautiful Mother's Day everyone!

How to make Sri Puteri Ayu Kueh using Pandan Powder? Puteri Ayu is a traditional Malay and Indonesian dessert with sponge like texture and flavoured with Pandan and coconut cream or white coconut topping. It’s a delicious kuih,fragrant with pandan and with a lovely light, moist texture and spongy yum!. This kuih is normally steamed in small plastic moulds which you can get from the night market in Asia. Buy as many moulds as you can fill in your steamer so that you steam many kuihs at any one time. The kuih comes in many flavouring nowadays and keeps extremely well in the freezer if you have made in a large batch. The following recipe is adapted from Azie Kitchen with some personal variation by Pandan Love who runs the "5FoodWay" Food Bloggers blog. MAKES - 15 cupcakes INGREDIENTS ; COCONUT LAYER 1 cup freshly grated coconut 1 tsp cornflour A pinch of salt TOP LAYER 1 large egg 70 gm caster sugar 80 ml coconut cream (Kara brand) 90 gm plain flour 1 tsp tapioca flour ½ tsp ovellete 1¼ tsp My Blue Tea - Pure Pandan Powder (add ½ tsp water to make it into paste) Pandan Seri Ayu using Pandan Powder METHOD : COCONUT LAYER Lightly brush some cooking oil into the cupcakes mould. Combine grated coconut, cornflour and salt. Mix well. Scoop a tsp of grated coconut into each mould. Use another mould to compress the coconut layer tightly. BUY PANDAN POWDER NOW TOP LAYER :- Sieve plain and tapioca flour. Set it aside Use electric mixer to whisk egg and sugar till smooth. Add ovellete and whisk till fluffy. Add in Pandan paste and mix it well. Adjust mixer to low speed, add coconut cream and flour (Alternate) and combine well. Pour the batter into the moulds. Steam those cupcakes on high heat for 13 minutes. Hold the mould and gently squeeze the sides to remove the cakes. Serve immediately. Have fun making them! Jennifer Lim or Pandan Love as she is affectionately known - use pure Pandan Powder to make this kueh or snack maybe dessert for some. Pandan Powder ALSO CHECKOUT OUR BLUE HERBAL TEA & THE MIRACLE TEA Enjoy Pandan Sri Puteri Kueh with a warm Blue Herbal Tea - blends well as the sweetness in the snack blends well with our herbal tea. Blue Herbal Tea - our best seller with lemongrass, ginger and with Pandan, of course Recipe and photos contributed by - Pandan Love or better know in their Blog as "5FoodWay" We are the Food Bloggers aka Seumas and Jennifer. We live in Sydney, Australia. We chose "5FoodWay" as our blog name because growing up in South East Asia, some of the best food are found in "five foot ways" - ie: hawker stalls, hawker push carts, etc. Our goal is to visit restaurants and try as many dishes as possible. We will taste the food, review them and give you our honest feedback. So, sit back, relax, eat, drink and be happy! Bon apetit! Meaning of Kueh/Kuih/Kue - Kuih (Indonesian: kue; also called kueh in Hokkien) are bite-sized snack or dessert foods originating from Malaysia. 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 Malaysia, Brunei, Singapore and Indonesia to refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar. For example, the colourful steamed kue lapis and the rich kuih bingka ubi are also available in Myanmar, Thailand, and Vietnam. Kuihs are not confined to a certain meal but can be eaten throughout the day. They are an integral part of Malaysian, Indonesian, Bruneian and Singaporean festivities such as Hari Raya and Chinese New Year, which is known as Tahun Baru Cina in Malay among the Peranakan. Many kuih are sweet, but some are savoury. In the northern states of Perlis, Kedah, Perak, and Kelantan, kuih (kuih-muih in Malay) are usually sweet. In the Southeast Peninsular states of Negeri Sembilan, Melaka and Selangor, savoury kuih can be found. Kuih are more often steamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries. #Pandan #VEGAN #malaykueh #butterflypeaflowertea #bungatelang #sriputerikueh

Travelling with My Blue Tea is easy! As the world opens up, it is clear that people are once again stretching their legs and wanting to either visit family and friends or explore new places. It was not so long ago that empty airports looked like the eerie filmset of a horror movie. Now it is bustling with life again as people look forward to making plans and building connections that have been disrupted over the last two years. There are so many ways to travel and things to do beyond the conventional take-a-plane-and-fly-somewhere. We have seen how much Australia has to offer and caravanning has become a popular way to explore. What we love about people sharing their travel stories is how they never forget to have a piece of My Blue Tea with them wherever they go! My Blue Tea products are easy to pack into your luggage and convenient to travel with as there is no leakage or breakage. So if you're off in a caravan, a train or a plane, you can easily take a few slim packs of My Blue Tea products with you so you´ll always have a taste of home wherever you go! Veronica Lind, Business and Marketing Strategist from Vermilion Pinstripes and CEO of Brilliant-Online recently crossed literally oceans and seas from Australia all the way to Luxembourg to visit her newborn granddaughter, Victoria. As it is common practice to want to take along some small gifts for friends and family, Veronica decided My Blue Tea's range of products would be the easiest to take along. As she was flying (a lot!) and through so many different countries before she could land in Luxembourg, she had to make sure that whatever she brought in her luggage would not cause any problems. Liquid pastes are not allowed onboard, so My Blue Tea´s spice blends worked a breeze. She put together a delightful assemble of spice blends, stashed them in her luggage, and My Blue Tea landed happily with her and has been making many tastebuds happy since! What are some of your travel stories with My Blue Tea? And where have My Blue Tea's delicious teas, superfoods and spices been enjoyed? Check out these products you can easily take along with you on your travels. As we are true blue foodies where we go, even when we are on holiday, cooking is never quite far from our minds. Today we´re sharing a recipe for meat curry which you can cook in three different ways - in the microwave, on a slow cooker or in the oven. Ingredients (A) / Bahan Memasak (A): 50g My Blue Tea Meat Curry Base 2tbsp cooking oil / minyak masak 1kg chicken (cut into pieces) / ayam (dipotong kecil) 3-4 potatoes (cut into pieces) / kentang (dipotong kecil) 100ml water Ingredients (B) / Bahan Memasak (B): 25g My Blue Tea Dehydrated Coconut Milk / Serbuk Santan 200ml water / air Method: For microwave cooking: Put Ingredients (A) and (B) into microwave container. / Masukkan Bahan (A) dan (B) ke dalam bekas microwave. Stir well and ensure liquid covers the chicken and potato. / Kacau sebati dan biarkan air menutupi ayam dan kentang. Cover with lid. / Tutup dengan penutup. Cook on high temperature for 24 minutes. / Masak pada suhu tinggi selama 24 minit. Leave cooked curry for 5 minutes before stirring. / Biarkan kari selama 5 minit sebelum dikacau. Ready to serve. / Sedia untuk dihidangkan. For slow cooker cooking: Repeat Step 1 to 3. / Ulang langkah 1-3. Cook on high for 90 minutes. / Masak pada suhu tinggi selama 90 minit. For oven cooking: Repeat Step 1 to 3. Bring to boil on stove. / Ulang langkah 1-3. Masak sehingga mendidih. Transfer to oven at 180degC for 2 hours. / Masukkan ke dalam oven pada suhu 180degC selama 2 jam. Recommended / Disyorkan: 100ml fresh milk can be added to the cooked curry for less spiciness and more gravy. / 100ml susu segar boleh ditambahkan ke dalam kari untuk mengurangkan rasa pedas dan memperbanyakkan kuah. What is your favourite method of cooking this dish? Remember...whether you're at home or travelling, My Blue Tea can tag along easily, so you´ll always have all the teas, superfoods and spices you need to whip up a delicious meal wherever you are!

Jump straight to My Blue Tea TV Recipe This recipe is contributed by @sweetest.hour This is butter cookies that is spicy and savoury. It's differently delicious. Watch the video below and try baking them. This sambal cookie recipe is made with My Blue Tea Sambal Tumis powder. My Blue Tea Sambal Tumis Powder or Sambal Chilli Paste is the perfect blend of 100% natural herbs and spices. Cook more with less. No MSG. No Preservatives. No artificial colouring. HALAL certified. The premixed spices could be matched with a variety of your own favourite herbs and spices as well, to achieve your ideal taste. It can also be used to marinate all kinds of meat and seafood for grilling, frying or baking. Sampling at Cake Bake Sweets Sample this sweet Spicy Sambal or Laksa cookies at Booth D-5 of Cake Bake Sweets Show at the Dome, Sydney Showground on Friday, 27/5/2022. Participate in our social contest and win tickets to the show plus a tub of Kueh/Cake of the day.

Don't leave home without a cup of My Blue Tea of course ... This blog been waiting patiently to be brought to light since last May. We originally intended to publish this blog in 2021, thinking it would be a good idea to share travelling routes around Australia, do some gold prospecting...plans the Grey Nomads would be keen on, but Covid forced many to shelf their travelling plans. Now that borders are opening from 1st April 2022, we decided to dust off this blog and give it the airspace it has been eagerly waiting to enjoy. The routes are certainly still relevant, and those who are eager to stretch their legs and do some exploring may well appreciate the caravanning option. Travel, and Support Australia Over the Covid period, you may have seen these headlines splashed across social media and the news. Australia, your country needs you! Do something you’ve never done before!! Younger generation discover joys of caravanning for Covid-era holidays COVID caravaners buy up stock with no sign of industry slowing down One of our colleagues @my.blue.tea decided to take his well-earned three weeks off and create his own Great Nomad Trail with some gold prospecting thrown in and, of course, you never leave home without some Blue Tea in your backpack! A New Way to Travel With travel abroad restricted during the pandemic, many have been looking at caravans and motorhomes through fresh eyes. And sales for these vehicles are booming. This is an alternative way to travel, and why not? Holidays are a time for joy, relaxation, adventure or being with family and friends, but they can also bring stress. Sometimes it could be planning the itinerary and making sure you can fit in all your plans, trying to coordinate everyone´s holiday schedules, or finding someone to look after your cat while you´re away for three weeks. The COVID-19 pandemic has brought a whole new level of stress, and a different mindset and approach to travelling. In spite of that, humans are amazingly adaptable creatures. And the pandemic has made holidaymakers see caravanning, often deemed a less fashionable alternative to camping, through new eyes. The confusion about overseas travel has sent internet searches soaring, while dealerships are struggling to get their hands on enough caravans to meet demand. Buyers face growing waiting times, and rising raw material costs have also pushed up prices. The upheaval caused by the lockdowns has meant, as is commonly seen in other industries, manufacturers are scrambling to meet the growing demand. Waiting times for new caravans have doubled from the usual 8 weeks to 16 and are heading towards 24 - a delay that is, in turn, boosting demand for pre-owned caravans. There is a Bright Side As a result of looking at alternative ways to travel, some allied business sectors are booming. This includes caravans, caravan parks and even cycling, not to mention the money spent in regional and rural Australia as opposed to abroad. As an example of how travel plans are changing and how this is affecting industries, we went to BCF because we could not get a removable awning for our marquee. Everything was sold out, and the shelves were actually empty of camping equipment! Our Mandurah friend has a personal experience to share: When the pandemic and lockdown hit a year ago, the JobKeeper program allowed his business in Mandurah to keep staff on during an uncertain period. Mr Wiltshire said within six months "it just went ballistic". He said much of the interest came from people who formerly went on cruise holidays, and it also came from young families and people who have traditionally holidayed overseas. So along with a friend and avid gold prospector, we set off on our journey to discover parts of Australia and come home with pockets full of gold nuggets. Slide through the photos and spot My Blue Tea! Caravanning Generates Business For our next trip to Western Australia, we are already planning for a 6-month holiday on the road. The City of Bunbury in Western Australia has made a controversial move to offer free caravan rest stops. They are making permanent a two-year trial to allow caravans to stay for free for up to 48 hours. While there is opposition from the holiday park industry, the increase in interest in caravanning is generating business for the local communities. The City of Bunbury is two hours' drive south of Perth. For a long time, it has tried to capitalise on tourists travelling through to the more high-profile destinations of Margaret River and Busselton. Bunbury´s Mayor Gary Brennan said the two-year, free-rest-stop trial is achieving this aim - it has generated $360,000 for the local community and attracted 2,500 travellers. On Sunday the federal government launched a week-long, $5m advertising blitz encouraging domestic travel in 2021. Campsites such as Guyra Federal Trade, Tourism and Investment Minister Dan Tehan said the government wants Australians to get excited about holidaying domestically. “Our country is one of the most popular tourist destinations in the world and this year is an opportunity for Australians to discover why,” he said. Domestic tourism is worth $100bn to the economy and the industry supports more than 621,000 jobs. Tourism Australia’s managing director Phillipa Harrison said the “Holiday Here This Year” campaign was about “capitalising on this pent-up demand by providing these people with all the content and inspiration they need to convert this desire and yearning for a holiday into actual bookings”. CARAVANNING & GOLD PROSPECTING - A MARRIAGE MADE IN GOLD Gold Prospecting Areas of New South Wales List of Gold Nuggets Found in New South Wales MAPPING A 21-DAY TRAVEL Our journey started here on the Mid North Coast but in heading south to Echuca to meet with friends we decided to head inland to avoid the Sydney traffic. We stayed overnight in a roadside campsite out west, along with about 10 other campers. We encountered some pesky little mice that were probably part of the larger plague of mice and they managed to chew into one of the chairs that we had left outside. Travelling south via Parkes (we inspected the old aircraft at the airport) and Forbes, we spent several nights on the roadside sipping our Blue Tea and just contemplating the landscape all around us. Beautiful Australia - top left Echuca When we reached Echuca, we caught up with our friends and stayed just one night. In the morning we dropped down into Bendigo’s goldfields and camped for a few nights. We met an old-time prospector who lived in the State Forest for ‘god knows how many years´. But he was very helpful with advice and had even buried a poly pipe in the ground which he then used to help fine-tune the detectors – so that got us even more excited to start our ‘walks’. Having found no gold but lots of tin, we decided to head north and after checking out the lovely little town of Wentworth we camped the night at Fort Courage just outside the town and on the banks of the Darling River. This was another lovely spot where we enjoyed our Blue Tea and the spectacular sunsets. For those interested, Wentworth lies at the confluence of Australia's two most important rivers, the Darling and the Murray, the latter forming the border with the state of Victoria to the south Moving north, we camped for one night on the banks of Lake Menindee and watched as the flow of water from the recent rains further north made their way down the Darling and into what had previously been a completely dry lake system. The only disturbance here was the noise of the generator that nearby campers had running all night. Leaving Menindee behind, we made a short incursion into a lovely little weekender spot called Sunset Strip. It sits on the northern part of the Lake, and there is a smallish golf course, library and even drinks and BBQ night weekly. Beautiful morning and evening shots at Fort Courage. Makes you never want to leave. It was then a short hop to Broken Hill where we visited the mine site viewing area. And we encountered a high chair just for me! With not much gold to find in town, and after enjoying an old fashion milkshake at Bells Milkbar and Museum and topping up supplies, we headed to Milparinka and camped nearby. We just loved Milparinka with its classic one pub town and restored court house and police cells, but what was most fascinating was the fact there was just one power pole with a single street light and it was totally an underground power connection. Unfortunately, we were not able to buy a beer at the pub and have a look inside as there was no electricity in town that day. Speaking with the locals, we also learnt that a lot of the gold areas were now in private hands, so prospecting in the area was no longer an option. So we set off to Tibooburra - the largest town in the Corner Country and our furthest point from home. We then spent several nights in the Aboriginal Campsite area which was surrounded by a number of gold prospecting opportunities. The only success came when I found a spoon that was originally nickel-silver plated. As a diversion to gold chasing, we visited the local pub made famous by Clifton Pugh who once owned the pub and had decorated the walls with some of his own handiwork. It is a lovely little town and well worth a visit if just to spend an evening at Sunset Hill watching the sunset. Collin, who had worked in the town before, was able to reconnect with some former but still local people. Ebor Falls - The Gumbaynggirr people traditionally called Ebor Falls ‘Martiam’, which means ‘The Great Falls’. A great stop-off between the coast and Armidale along Waterfall Way, Ebor Falls offers spectacular waterfall views, scenic lookouts and a picnic area. Here, you can watch the Guy Fawkes River plunge 100 metres over two waterfalls at Ebor Falls. There are three lookout platforms along the edge of the gorge - upper falls, lower falls and valley view - and these give spectacular views out into the rugged gorge country. From here, we headed to Bourke with our journey taking us on the Cut Line but not before stopping at Wanaaring on the way for what can only be described as a great burger. On the road again we were surprised to round a corner on a dirt and corrugated road and find six model T cars heading in the other direction – with, I might add, a very large support vehicle behind them. We arrived at Bingara, and the orange trees lining Finch Street and circling the Gwydir oval are a unique feature of this place. The trees offer a different dimension to the attractiveness of the town - the air is heavy with the perfume of the flowers in the spring, and the beauty of ripening fruit can be seen throughout the autumn. However, it is the fact that they have become a symbol of community pride that has attracted international interest. Planted as a living memorial to Bingara’s fallen in World Wars I and II, the trees and the annual harvesting of the fruit by the local school children (the orange police) happens on only one day of the year. Bingara Orange Festival - Costa having fun with the kids and of course, oranges. In 1998, an annual festival was held to emphasise the importance of Bingara’s orange trees while celebrating Bingara’s cultural heritage. The Bingara Orange Festival provides an entertaining week of festivities for the community, surrounding district and visitors. We wanted to participate at the Bingara Orange Festival but accommodation was booked out and the closest was Armidale which is about more than 100 kilometres away. That was a pity but perhaps we can consider being here at the 2022 Bingara Orange Festival (01-02 July, 2022) and get our accommodation going. On the way home, we passed through Burren Junction, Wee Waa and Narrabri (which is full of cotton farms now). We then camped in the Mount Kaputar National Park which had interesting scenic things to do but we arrived too late. It was then onward to Bingara, Inverell, Tingha and Guyra where we spent one night camping by the golf course and a place called the ‘Mother of Ducks Lagoon’ which is contained within the crater of an extinct volcano! We rolled on to Ebor (where we saw a really nice waterfall), then to Bellingen and finally, Home Sweet Home. Get Your Wheels on the Road Australia is a vast country so you really do need a caravan to get around. What is beautiful about exploring Australia is there are so many sights to discover and simply enjoy along the way in between big towns that you really cannot just speed through your trip. Caravanning is one way to do Slow Travel, where you can savour every single sight, smell, sound and taste along the way. And of course, never leave home without your trusty, relaxing, healthy Blue Tea! Give us a ring where to send your Blue Tea order to the nearest post office or a relative or an address you prefer – we deliver Australia wide and of course, world wide. With Dine & Discover vouchers extended to 31 August 2021, our friends would be hitting the road again, and they will be going to festivals and events with My Blue Tea. Make sure you visit them at the following events and check out their FB Events Page for updates of new events they will be participating in: EVENTS WITH MY BLUE TEA - That got Cancelled or Postponed to 2022! (1) 26th June – Tamworth Food Fiesta (2) 10th July – 1st Camden Haven Festival (postponed TBA) (3) 24th-25th July – Sarawak Day AU Event *We missed the above events due to COVID! (4) 14-15th Aug – Aroma Choc Festival, Hunter Valley (5) 18-19th Sept - Brisbane Vegan Expo (6) 25th Sept – Curryfest Woolgoolga (TBA) (7) 16th Oct – Karuah Oyster & Timber Festival (TBA) (8) 17 Oct – Lake Mac Food & Wine Festival, Lake Macquarie (9) 17 Oct – Central Coast Food & Wine Festival Mt Penang (10) 22-24 Oct – Cake Bake Sweet Show – Sydney Showground Here are the New Events with MyBlueTea 2022 : Don't Miss Out! May 1, 2022 - Newcastle Chilli Festival, The Station May 22, 2022 - Food & Wine Festival, Rathmines Lake Mac May 27-29, 2022 - Cake Bake & Sweet Show Sydney Showground June 04, 2022 - Bonnie Wingham (Scottish festival with bagpipes) June 12-13, 2022 - Smokehouse, Hunter Valley (the long holidays in June) July 02, 2022 - Sawtell Chilli Festival, Coffs Harbour July 22, 2022 - Bingara Orange Festival (TBA) July 23, 2022 - Wine, Cheese & Chocolate Festival, Hunter Valley (TBA) August 2022 - Aroma Coffee & Chocolate – Hunter Valley (TBA) Sept 24, 2022 - Woolgoolga Curry Fest (TBA) Oct 10, 2022 - Lake Mac Food & Wine Festival, Lake Macquarie Oct-Dec 2022 - Upcoming events TBA If you live within these local areas of the festivals and are keen to be involved as an assistant, contact us and we'll be in touch. Of course, our assistants, other than the guarantee of having a deliciously good time, will also be compensated with our beautiful products e.g. durian (one of our favourite things to share!!), pandan, butterfly pea tea... Get in touch! Travel Tip: Stay healthy with Blue Smoothie and Dragon Fruit Smoothie When you are on the road, it is important to keep your meals light and easy and nutritious. Eat healthy, walk to get your exercise, and drink lots of alkaline water - our Blue Tea has a pH8.4 (your natural alkaline water). Here are two recipes for you to take with you on your next journey - a simple Blue Butterfly Smoothie and a refreshing Dragon fruit smoothie . Sources : https://www.abc.net.au/news/2021-05-20/caravan-safety-warning-as-travellers-head-north/100149070 https://www.caravan-wa.net.au/travel-tips/holiday-travel-articles/ https://www.sydneycaravansandcampers.com.au/your-next-self-drive-destinations-nsw-on-a-campervan-holiday/ https://www.abc.net.au/news/2021-05-19/free-caravan-sites-to-stay-on-ocean-drive-at-bunbury/100148984 https://www.theguardian.com/business/2021/jan/31/tax-deductions-for-camping-and-caravan-holidays-urged-to-prop-up-tourism-industry

Spoil Mum with a delicious breakfast. Anyone for an Egg-Free Pancake? Jump straight to recipe. We saw this incredible Pandan Pancake on Pancake Day by Chef.Popo on Instagram and fell in love with it. Just imagine the gentle fragrance of pandan with the warm fluffiness of pancakes on a Sunday morning ... what's not to love! Chef.Popo was more than ready to share her simple but delicious pancake recipe with us. These pandan pancakes are small and dainty, the perfect bite size and it's what we would call sustainable eating. It is suitable for our vegan friends too! So everyone is invited! Food always tastes better when shared. And, with Mother's Day just round the corner, this is the perfect, simple recipe for you to make for mum's special breakfast in bed! Mother's Day is a chance to celebrate everything our mothers do — a mother's love is where it all starts. “All that I am, or hope to be, I owe to my angel mother.” — Abraham Lincoln Ingredients: * 1 cup self-raising flour * 1 cup coconut milk (you can use 1 pack @my.blue.tea Dehydrated Coconut Milk Powder and dissolve this in 1 cup of water) * 1 tbsp @my.blue.tea Pandan Powder * 50 g cooled melted butter Method: (1) Mix the above until combined - do not over mix. (2) Add cooled butter. (3) Let it stand for 10 mins. (4) Add 1 ladle of batter onto a non stick pan on medium high heat. When bubble holes appear on the batter, flip. Pan fry till golden. Do the same for the rest of the batter. (5) Top pancakes with luscious orange cream and honey. Mothers will be delighted with this special breakfast made with love. Why not complement these beautiful pancakes with a cup of warm Blue Tea (and we have so many beautiful blends to choose from), or if you want a bit of adventure you can entice her with our latest Almond Coconut Latte - add a dash of Milo or cocoa powder, or if coffee is more your mother's cup of ´tea´, you can add one shot of espresso into the Almond Coconut Latte. After all, it is mother's special day, and she can have anything she wants! Take a look at all these beautiful recipes from the amazing Chef.Popo aka Belinda. Warning: The following images may cause over-activity in your salivary glands and excessive growling in the stomach... We absolutely love, love, love Belinda. Her signature creative tweaks are easily recognisable in her beautiful creations. She shared with us her Jiaozi and her beautiful Har Har Siew / Sambal Prawns which we just can´t get enough of. They are simply perfectly cooked and your chopsticks won´t be able to stop reaching for one more, and another and why not have yet another for the road? Belinda is amazed by the quality of My Blue Tea's Superfood Powders and Super Spices and she always has them well stocked in her pantry. As seen in the photos above, she made these beautiful Blue Pasta, Dragonfruit Valentine Yoghurt and Dragonfruit Cake with My Blue Tea's lovely powders. Follow Chef Popo on her Instagram @chef.popo for more of her beautiful dishes! "The most important thing a father can do for his children is to love their mother." - Theodore Hesburgh Remember to make the most of My Blue Tea's Mother´s Day offer, valid till 2nd May, we have the following products with up to 30% off. About Belinda Belinda started cooking when she was about 9! Talk about starting young! And her creativity was already raring to go from the very start. Her very first dish, 'Hairy Melon' was incredibly salty. She added everything she could find in the kitchen! Fortunately, her older siblings “enjoyed” the dish which encouraged Belinda to continue cooking. As they say, a little appreciation goes a long way, and it was thanks to the motivation and support she got from her siblings that got her to try out another dish and another! Belinda's style of cooking is intuitive or what some would call freestyling. This means she can and loves recreating her favourite restaurant dishes at home. The real treat and kick here is she not only makes the dishes taste similar or really close to what she had, but sometimes her version tastes even better! She does a little dance when her husband loves it and gives it a thumbs up! Chefs love sharing the joy of their cooking with the people they love, and it's this two-way connection that gives her the spark to love what she does. When you create and serve a dish with love, whoever is lucky to be on the receiving end returns the appreciation two-fold! Belinda's love for cooking goes beyond just creating the dishes themselves. She's also really into the photography and styling aspects of cooking and presenting dishes. It's one thing to make dishes taste good, and quite another skill to make them look good. Belinda has dedicated a lot of time to really get to know her food and learn about the aesthetic techniques of presenting them. When she sees what she has created come to a lovely fruition, she feels very thankful for divine creativity. It's a blessing for her, and that blessing ultimately gets shared and passed on to the people around her. Sharing her creations, her knowledge and experience on her social media brings joy to her and her followers. If you haven't seen Belinda's beautiful creations, get on to her Instagram now, and partake in a piece of the joy....and it may well inspire you to don that apron and whip up some creativity of your own! Follow Chef.Popo here: https://www.instagram.com/chef.popo/