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Are you ready for some Blue Apple Magic this spring? Then you'd want to get your hands on some Blue Apple Magic Gelato or Gelato Bunga Telang! We love springing surprises on people with our Blue Tea. It is not just "tea" as we know it. Our Blue Tea is so versatile we probably would never tire of gushing or writing about it. It lends a unique touch to so many recipes and we are getting quite a kick out of the creative recipes our chefs have been sharing with us. Thank you! With a bit of creativity, you never know what you could concoct in your very own kitchen. Imelia (or Mel as she is more affectionately known) is one chef who has been sharing her wonderful recipes with us and we are enjoying them so much. When we shared our Blue Tea blends with her, she fell in love immediately with its fragrance and the special magic it gives to the food it touches. With its hypnotic blue colour and an enticing aroma, you pretty much have a recipe for success already when you add that hint of blue to whatever it is you are creating! Mel is delighted to share with us her Blue Apple Magic Gelato today. And right on time too! With spring on its way, we are getting ready to put aside our fluffy warm woolly clothes and get ready for some light, refreshing spring fun! Fun Tip from Mel: Move over Christian Grey! 50 Shades of Blue is what's hot now! Bring out the artist in you and play around with Butterfly Pea Powder - add amounts of it while cooking the custard and you can bring out different shades of blue. So you can actually create a unique dish each time depending on how you play with the amount of blue you add. We adore Imelia not just because of her yummilicious recipes, but because of how she is. She has shared with us her recipe in both English and Bahasa Indonesia so many more can benefit from the recipe: “Masih berkolaborasi dengan @my.blue.tea. Kali ini aku mencoba berkreasi dengan Blue Apple Magic Tea. Salah satu produk bunga telang kering dengan aroma buah. Pertama kali coba minum produk ini, aku langsung jatuh cinta. Ketika diminum ada aroma buah menyenangkan, seperti makan permen. Aku coba buat gelato walaupun tidak tajam tapi bau menyenangkan itu masih ada. #mybluetea Bahan/Ingredients: • 450 ml susu murni / 450 ml Milk • 2 btr kuning telur / 2 egg yolks • 160 gr cangkir gula pasir / 160 grams sugar • 225 ml whipped cream / 225 ml whipped cream • 3/4 sendok teh garam / ¾ salt (or to taste) • 4 sdt Blue Apple Magic Tea @my.blue.tea / 4 tspn Blue Apple Magic Tea @my.blue.tea *** you could try it with Blue Goddess, Blue Myrtle and Pandan Powder with Pandan Liquid for a beautiful gelato all ready for this Spring & Summer Method : Boil milk with Blue Apple Magic Tea until small bubbles appear. Turn off fire. Do not let it boil. Allow 5 minutes for the colour of the flowers to steep out. Mix sugar and egg yolks directly and mix thoroughly. Add the milk that has started to turn blue (from the previous step). Strain and stir until well blended. Cook the milk again until it starts to condense for about 5-8 minutes over medium heat. Remove and refrigerate it. Beat whipped cream until frothy and add the cold milk from Step 3 until well blended. Put the mixture into a container and store in freezer. After 45 minutes, remove and stir. This step is repeated 2 times. Then store it and it is ready for consumption. Enjoy! Cara membuat: • Masak susu bersama Blue Apple Magic Tea sampai keluar gelembung kecil2 matikan. Tidak perlu sampai mendidih. Biarkan 5 menit agar warna bunga telangnya keluar. • Campur gula dan kuning telur langsung aduk2. Masukkan susu yang sudah mulai berwarna biru, saring, aduk2 sampai tercampur rata. • Masak lagi susu sampai mulai kental sekitar 5-8 menit dengan api sedang. Angkat dan dinginkan. • Kocok whipped cream sampai kaku dan masukkan susu yg sudah dingin aduk sampai tercampur rata. • Pindahkan ke kontainer, simpan di freezer. Setelah 45 menit keluarkan dan aduk2. Langkah ini diulangi 2 kali dan selanjutnya simpan dan siap dikonsumsi. Nb: • Apabila warna ingin lebih biru bisa tambahkan bubuk bunga telang ketika memasak custard. If the gelato wasn't enough for you, check out some of the other drool-worthy dishes Mel has created! Scroll through all the beautiful food made by Imelia :- (1) Pandan Palmier (2) Ikan Tongkol Woku (trust us, there's no English translation that can do justice to describe such beautiful yummy food) (3) Roselle Ice with Pomegranate / Es Delima (4) Fruit Punch with Sarawak Native Bird's Eye Chilli (5) Dragon Fruit Smoothie (6) Torch Ginger with Bitter Beans (7) Pandan Bika Ambon Feeling inspired? Or hungry? Stay tuned and follow us @my.blue.tea and @mel.s_foods on Instagram for a lot more food inspiration. 📸 👨‍🍳👩🏻‍🍳: Photo & recipe by our brand ambassador Imelia. Visit & follow her Instagram @mel.s_foods for exotic, interesting recipes and food inspiration. 💕🌱🥰🥳 About Imelia :- Mel is a cheerful housewife whose daily activities generally revolve around her family. Living with her husband makes household chores simple and quick, and it gives her ample free time to enjoy her leisure activities. Follow Imelia on her Instagram - https://www.instagram.com/mel.s_food/ and subscribe to her YouTube - https://youtube.com/user/imeliajuwono Unlike other chefs, Mel was not born into a family with a culinary passion. Interestingly, her father is an artist so Mel grew up with her father´s love for painting (which perhaps has unconsciously seeped out in her beautiful recipes). Her mother is a loving housewife who cooked for the family and it was mostly run of the mill family friendly dishes she grew up with. Her mother was not particularly interested in cooking or experimenting with new recipes or flavours. Mel remembers spending more time cooking with an aunt of hers, but she is not exactly sure where her own love for cooking came from. Perhaps Mel was simply born with her own unique passionate culinary curiosity. Mel´s artistry is seen not only in her cooking but also in her other hobby - photography. Being behind the lens allows Mel to escape into another dimension and see the world with a different set of eyes. It is how she expresses herself in imagery as seen through the lens of her camera. COVID-19 forced travel to come to an abrupt halt, and it meant that Mel could not enjoy doing scenic photography. As a true-blue (culinary) artist, Mel does not simply sulk next to the stove. Great cooks are always able to find a solution when a cooking mishap happens. She adapts, finds an alternative and gets into action! So she started taking photos of the dishes she made. And trust us, her dishes are gorgeous and are extremely photogenic. When she first started photographing food, there were little hiccups here and there, and it was a bit disheartening. Still, she took part in a photography contest and she was pleasantly surprised when she won. This boosted her enthusiasm and she continued to actively develop this new hobby of hers. She learns from other people's posts on Instagram and has since built up quite a lot about photography, cooking and so many other things in the culinary world which she had not known about before. Mel is now dedicating her time to really growing her talents and developing her hobbies. She wants to continue sharing ideas and learn from people around the world about cuisine and photography. My Blue Tea loves what Mel has been sharing in the culinary community. Her dishes definitely look good enough to be framed and we can't wait to taste more of her beautiful dishes!

Rice Vermicelli Salad - UMAMI is the buzzzzzword! The must-have ingredients for this dish "Kerabu Bee Hoon" are the Borneo Pink Torch Ginger and Kaffir Lime Leaves. Jump to the Kerabu Bee Hoon recipe by Amazing Grace, @grazia.lim Glossary Kerabu = a spicy, sweet and sour salad. Beehoon = rice vermicelli Nyonya or Peranakan represent a certain culture and cooking style bearing the influence of Chinese and Malay cultures in areas of what is now Malaysia and Singapore. Kerabu Beehoon is an extremely vibrant Nyonya dish consisting of rice vermicelli tossed with sambal belacan, calamansi juice and lots of herbs. Kaffir lime leaves, lemongrass, shallots, garlic, Pink Torch Ginger flower, and mint leaves are mixed together with springy rice noodles, then tossed with spicy chili sambal and zesty calamansi lime. This colourful Kerabu Noodle truly represents the heart of Malaysian cuisine as well as the diverse cultures of the Peranakans of Penang Island. Kerabu Beehoon Recipe (Serves 4) Ingredients (A) 1 tablespoon @MyBlueTea kaffir lime leaves powder 3 stalks lemongrass (use the bottom white part only) 1 red onion/ 12 shallots – thinly sliced 3 cloves garlic - minced 2 tablespoon dehydrated @MyBlueTea Torch Ginger Flower - soak in 4 tablespoons of hot water until they are soft. Then slice them. 2/3 cup freshly grated coconut (toast) 1/4 cup dried shrimp (soak, dice and toast) Juice of 8-10 calamansi limes/ 2 lemons Pinch of salt to taste Tips Soak dried slices of Torch Ginger in warm water to rehydrate it. 1 spoonful will rehydrate up to 3 spoonfuls For the Kerabu Bee Hoon Vegetarian version, please replace prawns with tofu and soy sauce for dried shrimp or Vegetarian dried “shrimp” or diced vegetarian ham or Vegetarian Belacan (shrimp paste) Ingredients (B) 1 pack rice vermicelli 1 cup sambal 1 tablespoon of coconut sugar (palm sugar) 12 - 14 medium or large prawns – shelled and deveined 1.5 cups water Garnish A handful of mint leaves, finely sliced Red chili peppers Sliced Calamansi lime Halved-Roasted unsalted peanuts coarsely ground (optional) Fried shallots (optional) Method 1. Prepare ingredients (A) in a big mixing bowl 2. Blanch rice vermicelli in water until it is soft. 3. In a wok, add cooking oil, Sambal and coconut sugar. 4. Insert prawns to stir fry. Fry vermicelli, add water and cover the wok for vermicelli to cook. Stir vermicelli to avoid sticking to the wok. 5. Once vermicelli is cooked, pour the ingredients into the big mixing bowl and mix with the other ingredients. 6. Prepare garnish for serving. "Even though preparation takes a while (lots of herbs to chop) it’s worth the effort. The flavours literally dance on my tongue (and continue to do so long after I’m finished), leaving me sated and wishing I had made more" This light & flavourful dish can be eaten at anytime of the day – be it breakfast, lunch, dinner or even teatime. Now complete the meal with some refreshing Royal Blue Tea. Amazing Grace Another amazing creation by Grace is Kue Pepe - completely natural Superfood powders for her family. "KUE PEPE" by Amazing Grace (as she's affectionally known through her food blog) - by Grace Lim. Kue Pepe recipe is available on @my.blue.tea FB Page link. "Kue Pepe (or Kue Lapis Sagu/ Steamed Layed Sago Cake) is originally from Indonesia. It’s similar to kuih lapis from Malaysia, except it tastes better with Kaffir Lime leaves Powder and Pandan Powder flavour. Texture wise, it is more chewy (because of the tapioca flour) and my family loves it!" Photos and recipes for the above recipes have been contributed by our Brand Ambassador and food lover, Grace, who is an International Tax Accountant, tax advisor, an enthusiastic educator and the mother of 3 lovely kids. Do follow @grazia.lim to be a part of her cooking adventures. You will be amazed what's in store! Durian Ice Cream - Alethia's favourite (converted a non Durian Lover to loving Durian!)

Have you tried this beautiful Palm Sugar Pandan Swiss Roll? Another Ultimate Pandan cake for you, calling all Pandan Lovers out there........ Group A: Pan size 27x27cm 3 egg yolks 10g caster sugar 20ml veg oil 40ml milk 65g cake flour 1 tsp vanilla extract 7g Pandan powder or more per your preference 1 tbsp Pandan Leaf Extract for green food colouring (more for a deeper green) Group B: 3 egg whites 85g caster sugar Group C - Gula Melaka Creme Chantilly Ingredients: 160 ml thickened cream at least 35% fat 30 g gula melaka* ; shaved if using blocks 1 tsp vanilla extract Method: Preheat oven 190 degrees celcius. Line square cake pan (27cm x 27cm) with baking parchment. If you do not have a pan this size, use a larger tray, and place some oven safe loaf pans to block out the area you do not want to use. Use an aluminium foil to keep to the two parts separated. It is important to bake the sponge cake in the correct size pan. Separate 3 eggs yolk and egg white. Sift the cake flour. Add caster sugar to egg yolks and whisking to combine until I turns pale colour, then add veg oil, milk and mix well. Then add sifted flour and Pandan powder and whisked until is combined and get smooth batter. Add Pandan leaf extract until you get a deep green as desired. Prepare a meringue with Group B ingredients: Whisk egg whites in a grease-free bowl until soft peaks.Gradually add in the sugar and whisk at high speed until stiff peaks. Add in a scoop of the meringue into the batter and whisk. Then add in the remaining meringue in 2-3 additions and fold gently with a spatula until mixture is just incorporated. Pour batter gently onto the prepared pan and spread evenly with a small palette knife. Bake for about 12-15 minutes until it springs back to touch. The top should be slightly golden brown. When the souffle sponge is out of the oven, carefully flip the warm sponge onto the parchment and peel the baking paper away from the sponge. Cover the sponge with cling wrap immediately. You want to cover it when it is still hot so the steam will keep the cake moist and pliable. Allow the sponge to cool down entirely before assembling it. Group C: Gula Melaka Creme Chantilly Method: Melt the shaved gula melaka over low heat until it has completely dissolved into a syrup. Leave it to cool completely before whisking the cream in a grease-free bowl at high speed and slowly add in the gula melaka syrup in a stream and vanilla extract when it is starting to achieve soft peaks. Whisk at high speed until firm peaks. Swissroll in all faces and flavours and some tips below. From top left Pandan Chocolate Swirl, Blue Butterfly Thunder Swissroll, Durian Swissroll, Pandan Halloween Swissroll, a Purple Sweet Potato Swissroll and a glazed Dragonfruit Swissroll......... all so yummy and gorgeous. BE adventurous and play with our range of Superfood Powders as well as Latte blends to create your own Swissroll and some suggestions below. 1 tablespoon Butterfly Pea Powder (add vanilla as flavour) 2 tablespoon Dragonfruit Powder (will publish this recipe in the new future) 30 grams of Durian Latte blend (sprinkle with Expresso powder on the chantilly before you roll it) 30 grams of Purple Sweet Potato Latte blend 30 grams of Jackfruit Latte blend 25 grams of Matcha Coconut latte To assemble 20g shaved Gula Melaka (optional) Gula Melaka Creme Chantilly When the sponge is cooled (it should be cooled completely, so it doesn’t crack) Trim the sides with a small serrate knife to neaten it and score a few lines along the bottom of the sponge. Spread the whipped cream onto the sponge using a palette knife, leaving a small margin along all four sides. Top with shaved bits of Gula Melaka. Gently roll the sponge up but try to do it quite tightly so there won’t be gaps in between the sponge and creme chantilly. The sponge is pliable and soft so it should be pretty easy to do so. You can use the parchment paper to help you. Trim the two ends of the swiss roll (then enjoy eating the trimmings). Slice the swiss roll before serving. *Storage tip: Keep the swiss roll in the fridge. Slice them just before serving. You should try to finish this in a few days. About Catherine Catherine is a veteran recipe developer for us. You and us are very blessed. Thank you Catherine for another beautiful recipe! Catherine has been sharing a lot of recipes along with beautiful photos of her creations. She considers herself to be someone who loves baking and not so good a cook. Catherine works as a specialist psychologist during the week and enjoys baking over the weekend. She sees baking as an extremely healthy and healing activity as it helps calm the senses and restore the mind and spirit. Not to mention, it absolutely delights the stomach! Catherine has contributed quite a few recipes containing our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe. And recently the Ultimate Pandan Cendol Cake which is so good that Cake & Bake Show published it. That is one recipe you´d really want to sink your teeth into! Another beautiful recipe for you to try is her Durian and Pandan Crepe. She is clearly not shying away from fruits that have very strong flavours and will take any recipes or ideas we challenged her. Follow Catherine on her Instagram for inspiration and ideas - https://www.instagram.com/catherine_cang/

Gado Gado - this onomatopoeic word actually means "fight/commotion" in Malaysian lingo (Gaduh)! This innocuous salad is far from violent. If anything, it draws people to it and brings people together, which is what we love about food at My Blue Tea! Food unites everyone! Jangan Gaduh, Makan Gado Gado lah! * (Don´t be noisy, just eat Gado Gado!) This salad does have a rather cute name. Just try saying I´ll have a gado gado instead of I´ll have a caesar salad when the waiter comes to your table. Doesn´t quite have the same ring to it! In Indonesian, gado gado literally translates into 'mix-mix'". It comes from the word menggado, which means to eat something without rice. Now that is a rarity in Indonesia. Rice is very much a staple, and to ask someone to go without rice is going to send them into a state of cold turkey. Some people may know the dish as lotek (in Sundanese and Javanese). Gado gado is simply the name in Betawi Malay, the language of Jakarta. As Shakespeare has already affirmed, a rose by any other name would smell as sweet. Call it what you will, gado gado and its different namesakes is essentially an Indonesian salad made up of a variety of blanched or steamed vegetables. It is accompanied by hard-boiled eggs, boiled potatoes, fried tofu, tempeh, as well chopped as lontong or ketupat (rice cake). The royal icing on his cake is the spicy peanut sauce dressing. If you get your peanut sauce right, you have a winning gado gado on your hands. The hot summer heat can be merciless sometimes, and a cool summer salad is a healthy way to beat the sweltering heat. You can get creative with the recipe we are sharing today by substituting the vegetables with whatever you have in your area or to your liking. The key to a power packed gado gado is really a good peanut sauce and a generous helping of kerupuk (prawn crackers). What we love about gado gado is it is vegetarian and super healthy. However, do take care if you or your guests have peanut allergies. You can always separate the vegetables from the peanut sauce by putting the sauce in a dish, though the peanut sauce is really the protagonist in this dish. Some people may not be allergic to macadamia or pine nuts, so if that is a possible substitute for you, go for it. My Blue Tea has good news though - our satay sauce powder is peanut-free (so you can choose to add your own choice of nuts or none) and it is made of 100% natural herbs and spices. So those who have been momentarily despondent to learn that this is a salad with a peanut sauce dressing, despair not. We have a solution for you! GADO GADO Ingredients For Sauce * 50 g Satay Sauce Base 500 ml Water * 30 ml Cooking Oil 100 g Toasted Peanuts Ingredients for Gado Gado * 300 g Kangkong (water convolvulus) Cut into 2" length, blanched * 300 g Long Beans (Cut into 2" length, blanched ) * 200 g Bean Sprouts (blanched) * 2 nos. Cucumber (shredded) * 1 Parsnip (shredded) * 4 pcs Tempeh/Fermented Soy Beans (Fried) * 4 nos. Hard Bean curd (Fried) * 5 nos. Hard Boiled Egg (cut into wedges) * a handful of Bean Sprouts * Optional - any greens in season in your region that goes well with the sauce People familiar with Indonesian food would know what gado gado is. It is one of the most popular Indonesian salads known outside of the country. There are many salads similar to gado gado, so you may have heard of other salad names like Ketoprak, Pecel, and Karedok. All of them come with a peanut sauce dressing. Even the peanut sauce has varieties in these different offshoots, so it is quite a treat to try all the different varieties just to experience what they taste like. Varieties of Salads Not to confuse anyone, but we do love getting our hands deep into each dish to understand what makes each one so unique and special. Here´s a quick look at the different varieties of salads. Gado Gado: Here you have a mixture of raw and cooked vegetables and sometimes rice cakes (known as ketupat in Malaysia). It is often served with hard-boiled eggs. The peanut dressing has coconut milk in it which gives the sauce quite a body and an exotic taste to it. Lotek: Cooked vegetables are the foundation of this dish. The peanut dressing used here is really special because it uses a unique spice call kencur (Kaempferia galanga). My Blue Tea has tried to hunt down this elusive spice but it has been impossible. (Do tell us if you know the whereabouts of this spice!) This spice is a kind of root like ginger and galangal, but not at all similar to them. We lack the vocabulary to describe its special aroma. One day when the digital world invents a Scratch-and-Sniff website we will be able to share with everyone what this spice smells like! Lotek is a Sundanese vegetable salad with peanut dressing. From left - Sundanese Lotek, Pecel (an Indonesian style peanut sauce with galangal) and Ketoprak, Jakarta vermicelli tofu salad with peanut dressing Pecel: This has an Indonesian sauce made with peanuts and spices. It does not use coconut milk. This salad has mainly boiled leafy vegetables like kangkung, cassava leaves, papaya leaves and the peanut dressing has kencur (Kaempferia galanga) in it. You may hear some people use lotek and pecel interchangeably. They are pretty similar. Ketoprak: This salad can be distinguished by its rice vermicelli noodles, rice cakes/ketupat served with raw vegetables such as cucumber. It is a West Javanese dish with peanut dressing. Purists will tell you not to confuse gado gado with ketoprak. Both are served with peanut dressing, but gado gado usually has more vegetables. My Blue Tea likes gado gado with boiled potato slices in the dish, otherwise it´s not gado gado to us! Ketoprak doesn’t have potatoes and instead, it has vermicelli rice noodles which gado gado doesn’t have. The dressing in Gado Gado is also a bit richer because of the addition of coconut milk in the peanut sauce. With so many varieties of summer salads to choose from, you can let your culinary creativity run free! With our peanut friendly Satay Sauce Powder., you can add any kind of nuts you like, and even decide to go coconut-free and make a pecel salad or add our Coconut Powder to make gado gado. Cool off with this "Blue Pea Nimbu Soda" drink using Blue Apple Magic Tea. Just add lemons and balance it with salt & sugar. So refreshing! Now with so many varieties of summer salads to play around with, nobody can complain of the summer heat! Stay cool, spice up a hot afternoon with a gado gado for lunch and finish off the meal with a Blue Pea Nimbu Soda! There is a dish for every season, and we love how each season brings its own special food to enjoy. We are never bored at My Blue Tea when each season often feels too short to fully explore, experiment and enjoy all the seasonal dishes and ingredients! Before you know it, we´d be back sharing autumn recipes! For now, stay cool and go nuts with gado gado! My Blue Tea Satay Sauce Powder is the only satay sauce that is peanut friendly. You have the option to add your own peanuts. Our Satay Sauce Powder is the perfect blend of 100% natural herbs and spices. No MSG. No Preservatives. No artificial colouring. HALAL certified. Links : https://www.196flavors.com/indonesia-gado-gado/ https://www.sbs.com.au/food/recipes/gado-gado-salad-peanut-sauce https://whattocooktoday.com/lotek-sundanese-vegetable-salad.html?fbclid=IwAR3J7X3LHnWOpZSm4F01IYqIXrYouhvmytJBQV5WQOJD5jQ3voCN4GOFPYc

Kebab, Satay or Yakitori - they are all juicy meat on a skewer! Get the recipe. My Blue Tea latest collaboration At My Blue Tea, we are always eager about new (and deliciously healthy!) collaborations! Our latest is collaboration is with @hakka.moi and we will be featuring a series of 4 exciting plant-based Superfood Super Powder food posts over the next week on Instagram and Facebook (all power-packed with health and nutrition). Remember to follow both @my.blue.tea & @hakka.moi so you do not miss out on the latest news! In fact, we just had a giveaway competition for our fans in the USA and Canada led by @hakka.moi where she made several beautiful dishes. So if healthy food and cooking is your passion, this will really tickle your tastebuds! Scroll down for recipes. So what or who exactly is @hakka.moi? About @hakka.moi - Shirley Lim Shirley Lim was born in Malaysia and currently residing in Los Angeles. She consults with food-related services — meaning she cooks, shoots, researches, and writes about food. Her depth of knowledge and experience comes from her love, passion, and heritage in the area of Southeast Asian cuisine. Shirley stands out with her ability in bringing the Asian flair to various cooking techniques, while also working with different ingredients, all of which are an asset to brand development and the culinary field. Get ready to feel the saliva flow when you check out her beautiful feeds on IG @hakka.moi. https://www.instagram.com/hakka.moi/ Keep your finger on My Blue Tea as we are going to publish many of her recipes on our website blog! We are bowled over by Shirley's generosity in sharing her passion as she specially created 4 recipes for My Blue Tea's giveaway. Every single one of them is bursting with flavour and goodness, with her signature professionalism and all beautifully captured (if only we could eat photographs!). Shirley's son, E was the happiest. E was thrilled with every single dish and enjoyed every bite. Lucky E! Here are her four special dishes created for My Blue Tea: Pandan Yakitori Butterfly Blue Ravioli (in Sichuan Hot Sauce) Butterfly Blue Pea Dutch Baby (a blue pancake) Pandan Oatmeal It was a tough choice and we agonised over this ... but finally we decided we would share Pandan Yakitori first. It not only stands out because of its enticingly juicy flavours but also because this is a unique dish in how Pandan is used in a savoury dish! This recipe was made in celebration of the recent St Patrick's Day. We chose Pandan Green Tea to give that emerald elegance a boost. Shirley brought out her creativity to incorporate both @my.blue.tea's Pandan Green Tea and Pandan Powder in this recipe especially by creating PANDAN OIL! We bet you have never heard of that! "𝗣𝗮𝗻𝗱𝗮𝗻" (𝗽𝗿𝗼𝗻𝗼𝘂𝗻𝗰𝗲𝗱 𝗮𝘀 𝗣𝘂𝗻-𝗱𝗮𝗮𝗻) is more than just a fragrant and aromatic leafy plant. It is widely grown in South East Asia and is commonly used in making desserts, cooking, and also as a daily beverage. Well-known as the Asian Vanilla, the Pandan leaf is a powerful antioxidant, immune system booster, and is also packed with Vitamin C and Beta Carotene. Now that you know the benefits of Pandan, we can guess your next question would be - how can we incorporate Pandan into our daily regimen? Pandan coconut juice is a simple beverage Shirley grew up with, and something she absolutely loves. It is fragrant, refreshing and delicious! You just keep wanting to take another gulp! Shirley can easily drink this all day! Shirley is as excited as we are in featuring her @my.blue.tea plant-based food post with yet another exciting 💚 food — savoury St. Patrick's Day Pandan Yakitori! RECIPE: 𝗣𝗮𝗻𝗱𝗮𝗻 𝗬𝗮𝗸𝗶𝘁𝗼𝗿𝗶 (with Pork) BUY PANDAN POWDER NOW INGREDIENTS: * 1 lb pork butt, cut into cubes (your choice of meat) * 8 bamboo skewers (6"-8"), presoaked in hot water MARINATE: * 2 tsp @my.blue.tea Pandan Leaf Powder * 2 tbsp @my.blue.tea Pandan leaf oil * Heat cooking oil, pour it over dried Pandan leaf TIP: Keep excess oil to brush over the grill & onto the skewered meat while grilling meat *1 tbsp oyster sauce * 1 tsp soy sauce * 1 tsp @maggiusa Maggi seasoning * 1 tsp white pepper * 1 tsp black pepper * 1/2 tsp onion powder * 1 tbsp of coconut cream/yogurt BUY PANDAN GREEN TEA NOW METHOD: 1. Marinate meat. Keep in refrigerator overnight. 2. Remove from fridge 1 hour before grilling. 3. Preheat stove-top grill. 4. Prepare the skewers, preheat grill & brush Pandan oil over the grill. 5. Prepare the Yakitori skewers — Alternate between lean and fat cuts. 6. When the grill is hot, gently place meat skewers over the grill (diagonally), cook, and flip each skewer rotating all 4 sides until nicely charred/until meat is cooked. 7. Brush excess Pandan Oil over Yakitori for each flipped side. BUY BLUE BUTTERFLY PEA POWDER NOW Sneak peek of Shirley's Butterfly Blue Pea Ravioli - the prettiest ravioli ever. So don't forget to tune in. Enjoy YAKITORI with some Bamboo Tea infusion My Blue Tea, Bamboo Tea Infusion Bamboo tea infused with a delicate blend of Pandan and Kasturi Lime. As if the Pandan Yakitori is not enticing enough, we recommend complementing it with our deliciously refreshing Bamboo Tea! Here is another great plant-based superfood brought to you by My Blue Tea. This Bamboo Tea Infusion is refreshing, and blooms fragrantly with each sip, plus you get the added health benefits from the Pandanus leaves. This is a tea that contains silica which boosts hair and skin quality. It is a carrier of oxygen and hence transports oxygen and nutrients more effectively into your skin cells. It promotes healthy hair and nail growth. It plays an important role in healthy bone density. It is a building block of collagen — a protein our body uses to rejuvenate skin and joints. Drink at least one cup every day to notice a difference in your hair and nails or 2-3 cups for maximum results. It will take about 2-3 weeks to start noticing a difference in your nails, and at least a month or so in your hair. So be sure to stick with this daily habit for 30-60 days in order to see how it works for you. That would not be too difficult considering how delicious this drink is! It is quite a treat! So that's why we introduced the 15-day, 30-day and 45-day packs. SHOP BAMBOO TEA INFUSION What's in it: Bamboo leaves (The bamboo leaf contains 70% organic silica) Pandan leaves (natural antiseptic benefits) Kasturi peel (calamansi lime that is rich in vitamins C and B6) One pack includes 15 tea bags, and each tea bag can be re-steeped for several servings! Pour hot water over a tea bag in a cup and let steep for several minutes before removing the tea bag. Serve warm or add ice for a refreshing taste.

Sambal Away - Jump straight to Sambal Recipe Sambal Tumis or Fried Chilli Paste lights up the fire in your belly! Mention Sambal Tumis or Fried Chilli Paste and inevitably the heart starts pounding and the mouth starts to water. It's a fiery dance of spices. Malaysian chilli paste (commonly known as Sambal Tumis), is one of many, much loved sauces by all Malaysians and beyond. You'll find at least one bottle, if not several, of this wickedly delicious chilli paste in any Malaysian household. The distinct smell of this paste cooking will draw you in like the Pied Piper's music, and if you're lucky, the friendly grandmother who is cooking this may just invite you to have a taste of it. Refusal is not an option. Versatile Sambal Sambal Tumis is used for cooking spicy dishes such as sambal udang (prawns), sambal telur (egg) and sambal petai (stinky beans). It is also typical to add a dollop or two (sambal lovers need a lot of self-control not to add a third spoonful) on traditional dishes such as Nasi Lemak, Nasi Goreng or even as a spread on your bread as a sandwich. It gives a beautiful kick to dishes and literally spices things up. To understand how deep our love goes for the humble sambal, we can have our sambal with almost everything. Whether it is roti canai, fried rice, noodles, kangkong (water spinach) or hokkien mee, we add our sambal to give it that extra oomph. If someone were to invent sambal ice-cream, we may well give it a go too! The wonderful thing about this humble little paste is it goes beyond being just an accompaniment. It is not a side dip that is optional. It actually has the power to satiate hunger pangs - when you are feeling desperate and have run out of meat and vegetables but need a quick fix for that growling stomach, all you need is steamed rice and sambal. Believe it or not, that dish in itself is fit for a king. Sambal is like a dollop of happiness in a little dish. Making Sambal The traditional way to make sambal is to grind chillies and other ingredients with a mortar and pestle. Maybe it's just nostalgia, but the organic earthiness of the mortar and pestle seems to be the perfect cradle for this beautiful paste to be created. It is said that the process of pounding the ingredients with mortar and pestle helps release intense heat and bold flavours into the paste. In our modern times where speed is of essence, you can also use a food processor and even a Thermomix to make the paste as well. This is convenient if you are making a huge batch. If all that is too much work, then we have good news for you. Imagine having an All Natural, No MSG, No Preservatives and No Artificial colours version of the paste. My Blue Tea is delighted to share our Sambal Tumis Powder! Fun Facts about Sambal Did you know there are more than 300 varieties of sambal, each serving its own purpose? Some are used as a dip, as a marinade, a soup base or a condiment. Whatever version sambal appears as, it is hard not to fall in love with this little paste. For those who are not familiar with the smell of this paste, you may have heard anecdotes about the distinct pungent smell of the paste. What Malaysians affectionately know as the smell of "Eau de Sambal" is enough to trigger cravings as it wafts through the neighbourhood. Here's a funny article where the French police thought "There was A Dead Body When a Malaysian was cooking Belacan in Paris". A Malaysian was thrilled when she received some belachan and little did she know that frying this heavenly paste would alarm the neighbours and bring the police! Sambal Recipe Sambal tumis (slow-stirring) is a versatile stir-fried chilli paste used in dishes like mee goreng (fried noodles), sambal udang (shrimp), sambal telur (eggs) and nasi goreng (fried rice). You can store freshly made sambal tumis in the refrigerator for up to one week and in the freezer for up to 3 months. If you prefer a milder sambal, decrease the Sambal Tumis Powder or for a spicier version, increase the Sambal Tumis Powder or add @my.blue.tea Native Bird’s Eye Chilli / Cili Padi. Sambal Tumis Ingredient (A) * 50 grams Sambal Tumis * 300 ml water * 70 ml cooking oil * 100 gram onion (chopped) * 100 gram onion (sliced) Ingredient (B) * 1kg squid/prawns OR * 1 cup stinky beans/petai (optional) + 1 cup dried anchovies Cooking Method (1) Dilute Sambal Tumis in water. (2) Heat wok/pot with oil and add diluted sambal tumis. (3) Cook on medium-high heat until fragrant and oil rises. (4) Add in seafood or anchovies combo and cook for further 10 mins. (5) Ready to serve with @my.blue.tea Pandan Nasi Lemak Premix fragrant rice. Other options Fold through some deep-fried ikan bilis and it becomes a fitting accompaniment for nasi lemak. Hard boil some eggs, deep-fry them then roll them in the sambal. Our favourite way to eat sambal tumis is undoubtedly with seafood. Chef Jo Inspirations Malaysia's Master Chef Judge, Chef Jo is our source of inspiration and walking dictionary for Malaysian cuisines. He is the Master! So of course we had to ask him to share his love for sambal with us! Chef Jo sent us some mouth-watering photos of his beautiful creations e.g. Sambal Mussels (extreme left photo). Otherwise known as 'Sambal Tumis Kupang', this is a dish of black mussels in slow cooking chilli paste #sambaltumiskupang . This 'sambal' uses 'belacan' (sometimes spelled “belachan” or “blachen”), a pungent, hardened block of shrimp paste that adds body to the sambal. (You can leave it out if you prefer, or if you can't find it). The photo on the extreme right is 'Sambal Tumis Ikan Bilis Petai' (Sambal Anchovies with Stinky Beans). It is another simple yet delicious dish that no one will turn down. Anchovies cooked in chilli paste/sambal with 'petai' beans Parkia speciosa the bitter beans, twisted cluster beans, or stinky beans (a plant of the genus Parkia in the family Fabaceae). Stinky beans are long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell similar to, but stronger than that of the shiitake mushroom due to sulfur-containing compounds found in shiitake, truffles and cabbage. #sambaltumispetai If you are enticed by the look and sound of these photos, you can add that to your list of Must Try foods the next time you visit Malaysia. Follow ChefJo on Instagram on "@iamchefjo" - https://www.instagram.com/iamchefjo/ Sambal-Obsessed Malaysians are obssesed with sambal. You've probably figured this out by now. It is one of their national dishes and if you can´t eat it, you can always wear it! There are Nasi Lemak burgers and also Nasi Lemak condoms! In fact, Miss Universe Malaysia, Ms Samantha Jones made a bold statement at the 2017 Miss Universe beauty pageant in Las Vegas with a nasi lemak-inspired dress with Sambal, of course! Here´s a little bonus recipe Nasi Lemak Cupcakes by Chef Sabrina because we can´t get enough of sambal! Sambal has got quite a fiery character, so remember to cool down and quench your thirst with our signature Blue Tea, Soda and lemon. Or simply brew a cup for that alkaline you need in your body to balance the acidic food. And perhaps a healthy Bamboo Tea for flawless skin? Stay tuned for future recipes in the pipeline using our Sambal Tumis Powder + various Superfood Powders + Spice Pantry Powders to give you these gorgeous dishes: · Laksa Johor · Curry Laksa · Ayam Masak Merah · Sambal Eggs Recipe · Sambal Squid Game with stinky beans recipe · Sambal Belacan recipe · Sambal Egg So, what are you waiting for? If you haven´t got any sambal in the kitchen, maybe it's time to put on some music and sambal!! Links: https://www.astroawani.com/berita-hiburan/telur-mata-kerbau-dan-nasi-lemak-sambal-ikan-bilis-taruhan-miss-universe-malaysia https://www.mykeuken.com/2014/04/sambal-tumis-malaysian-chilli-paste.html https://says.com/my/news/miss-universe-malaysia-is-wearing-nasi-lemak-for-national-costume-halp https://www.wise-geek.com/what-is-satay-sauce.htm

We bring you a traditional favourite with a modern tweak, replacing curry powder with Sambal Tumis. So here is Sambal Tumis Sing Chow Mai! There is a 'quintessential' Asian dish you can find in most regional suburbs or in typical Chinese restaurants. It is usually done by tossing in one or two tablespoons of curry powder in a plate of noodles, mixing it up and then calling it Singapore Noodles. Any foodie worth their salt will tell you that's not what Singapore Noodles taste like! Today, we will replace that curry powder with Sambal Tumis Powder. Jump straight to recipe We like to have this as this year's Lunar New Year Noodles - Noodles are traditionally served at Chinese New Year’s feasts. An ancient Chinese belief says that long noodles are the key to a long life so don’t cut the noodles as you eat them. Longevity noodles symbolise a wish for longevity. ... During Chinese New Year, long noodles are eaten in all corners of China or in any country who celebrates it. “Longevity noodles,” also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it will be considered even more lucky. It's always somewhat bewildering for overseas Singaporeans to find Singapore Noodles on the menu in restaurants around the world like in the USA, Hong Kong, Australia Canada, and the UK. Most are curious and try ordering it on the menu, and it can be a bit of a disappointment as it shows a lack of understanding of what a typical stir-fried dish is like! Is it really Singaporean? So before we tuck in, let's do a bit of background check on this humble dish otherwise known as Singapore Fried Rice Vermicelli (Sing Chow Mai Fun/星洲炒米粉). Is this dish genuinely, true-blue, 100% authentically Singaporean? According to renowned Singaporean Chef Damian D’Silva, the dish actually started in Hong Kong. It was created in either the 50s or 60s by chefs in Hong Kong who wanted to make something exotic, which is why they added curry powder to the noodles. The name could well be a coincidence, as the chefs felt the name would give an ‘exotic’ touch to the dish. Singapore wasn’t as well-known during that time. Whatever little was known about Singapore then led the chefs to combine curry powder and rice noodles to give it an Indian-Chinese fusion. The dish then spread overseas and to Europe during the travels of the Hong Kong chefs while they were under British rule. D´Silva champions Singapore’s heritage food in his Eurasian and Peranakan restaurant Folklore, and he was a judge on last year’s inaugural MasterChef Singapore. What's in store? Sambalicious Powder, Satay Marinade, Rendang and look on the Fried side of life with our new spice "Ayam Goreng Berempah Powder / Spice Fried Chicken" My Blue Tea's Sing Chow Mai Recipe At My Blue Tea we are always hunting for authentic recipes and looking for ways to boost a dish and make it more delicious, healthier or more exciting! Today we have a version of Sing Chow Mai to share with you which is going to give your taste buds quite a treat as it has been infused with shrimp paste and anchovies because of our Sambal Tumis Powder! Ingredients: * 1 pack meehoon (vermicelli) * 2-3 tspn - @my.blue.tea Sambal Tumis Powder * 300 grams prawns * 2 eggs - fried and shredded * 1/2 carrot - julienne * 1 fish cake (slice) * 1 cup of ham or char siew (slice) * 1 cup of pickles (carrot & white radish) * 2 eggs (fry and scramble) * 3 stalks of spring onions (cut an inch long) * 5 cloves garlic (chopped) * 2 cups bean sprouts * 1 brown onion (slice) * 4 tbs soya sauce * 1 tsp of chicken powder (optional) * Oil * Borneo Pink Torch Ginger (optional) to garnish Tip: You can also try using our Meat Curry Base Powder to replace the normal curry powder. My Blue Tea's meat curry base powder has more spices added. * Cook More with Less * MSG Free * Preservatives Free * No Artificial colours Method: 1. Soak rice noodles in hot water for 7-8 minutes, until they are al dente – you don’t want them cooked all the way through since you will finish them in the wok (or pan). 2. Drain noodles and set aside. 3. In a wok or large pan over high heat, add oil. When the oil is hot, add shrimp and ham/char siew/bacon, fish cakes and cook for 30 seconds. 4. Add cabbage, carrot, red onion, dried red chilli peppers and half of the scallions, and cook for 4 minutes, stirring often. 5. Add @my.blue.tea Sambal Tumis Powder and stir. 6. Add rice noodles, salt, rice wine vinegar, sesame oil and soy sauce, and gently mix. 7. Turn the heat off and transfer the noodles to a plate or bowl. 8. Season with ground white pepper, top with remaining scallions and serve. Tip: Noodles have a special place in Asian cuisine. They symbolise a long life so a little tip to avoid breaking noodles is to use chopsticks (e.g. long chopsticks used in cooking wonton noodles). This way you won't break the rice noodles (they are rather delicate so it takes a bit of practice!). This version of Sambal Tumis Sing Chow Mai / Singapore Noodles may be a little spicy for some, so why not bring down the heat with this gorgeous colour changing tea? Sit back and watch how pretty it is! Nothing like a nice cup of tea after a good mea or try the Pink Dragon drink with Rosella or optional try it with Dragonfruit Powder. Perhaps the next time you wander into a Chinese restaurant and spot Singapore Noodles on the menu, to avoid disappointment you know you can easily make it at home! Sources : https://tasteasianfood.com/singapore-noodles/ https://www.scmp.com/magazines/style/news-trends/article/3004285/where-are-singapore-noodles-if-they-are-not-singapore

Even just hearing the name alone is enough to get the saliva glands working! Jump straight to Recipe Go into any Indian restaurant and you'd easily find Butter Chicken on their menu. It is one of the most popular curries around. Its creamy curry sauce will make you go back for seconds. The plus point of Butter Chicken is it is a milder curry compared to other Indian curries. So this is the perfect dish for families with small children or for whose who are a little faint-hearted with spices. Experiment with how spicy you want it to be! Butter Chicken is basically pieces of chicken in a rich, creamy sauce. It is a quintessential Indian dish. In fact, it may just be the most famous Indian dish! Okay, many may beg to differ, considering how rich and diverse Indian cuisine is! Most famous or not, this dish is to die for, and Silvie is back to share an easy way to prepare it at home. So get ready to stun your family and wow your friends with an authentically yummy Malaysian Butter Chicken. Get your apron on, and let's start cooking! Recipe Ingredients: * 400 grams (16oz) chicken breast, cut into pieces * 2 tbsp @my.blue.tea Meat Curry base powder } * ½ teaspoon salt } Marinade * ¼ teaspoon white pepper } * 1 whole egg - beaten * 1 ½ cups flour } * 1 tbsp corn flour } mix these ingredients for coating * Oil for frying Sauce: * ¼ cup butter * 1 ¾ cups (410ml/can) evaporated milk/buttermilk * 2-3 sprigs curry leaf * 2-3 birds eye chilli (I used 1.5 tsp of @my.blue.tea Chilli Padi Shaker) * Salt and pepper to taste Method: Marinate the chicken in the marinade mix for at least an hour (recommended but can be lessened if short of time). When you are ready to fry the marinated chicken, heat up the oil in a pan or wok (can be air fried too). Coat the chicken pieces with the beaten egg followed by the flour. Fry the chicken pieces in a pan or wok, drain and set aside. In a separate pan, heat up the butter. Add curry leaves and fry until it releases the fragrance. Mix in evaporated milk and reduce heat. Let this simmer till slightly thickened. Add chillies and continue to simmer for a few minutes more. Do not reduce by too much as you need the sauce to coat the fried chicken. Mix in chicken and serve immediately. Goes well with fragrant steamed rice or fresh hot Roti or a simple side salad. Beautiful recipe from: @silviyamillar. Thank you Silvie! We are getting rather hungry even as we are writing this. Perhaps we'd go rummage in our kitchen to see if we have all the ingredients we need to make this for dinner! Enjoy this beautiful Butter Chicken recipe! Try another recipe Crispy Juicy Spice Fried Chicken Photo of Ayam Goreng Berempah is by our brand ambassador, Vyen in Melbourne. You may follow Vyen's instagram - vyenfoodmadness. A few tricks up this young lady's sleeve so watch out for her Blue Ondeh Ondeh Chocolate recipe.

Pandan is taking Europe by storm! The humble Pandan has made its way into Europe and is delighting tastebuds and inspiring creativity. Jump straight to Recipe We are absolutely loving this beautiful cake recipe shared by Silviya Millar from London, UK. Her 'Pandan Tres Leches' looks really good and the recipe has been modified from what is known as a Tres Leches cake. This is a uniquely traditional Latin American cake, primarily in Mexico and Nicaragua, with roots in the old country (Europe). For Pandan Lovers, we will soak up anything pandan, so this Asian Fusion recipe is something that we want to try! What is 'Tres Leches'? 'Tres leches' cake literally means 'three milks' cake in Spanish. It goes by other names as well, such as pastel de tres leches, torta de tres leches, bizcocho de tres leches or pan tres leches. It is essentially a sponge cake, and in some recipes it is made as a butter cake, soaked in three kinds of milk (hence its name) - evaporated milk, condensed milk, and heavy cream. Recipe for Pandan Tres Leche Recipe from @silviyamillar Ingredients (for milk sauce): * 120ml condensed milk * 250ml full cream milk * 60ml heavy cream or whipping cream * 1 teaspoon @my.blue.tea Pandan powder **Whisk all ingredients together and store in a jug in the fridge for later use. Tip: The Pandan powder will sink to the bottom after a while. Just whisk with a hand whisk before use. Alternatively, we have Pandan Extract Ingredients (for cream): * 200ml heavy or whipped cream * 1 tsp @my.blue.tea Pandan powder * 50g icing sugar ** Whisk these ingredients and store in a piping bag in the fridge until ready to use. Tip: You can omit the sugar if you wish. Ingredients (for sponge cake): * 120g cake flour * 1 tsp baking powder * 4 eggs * 100g castor sugar * 1 tsp @my.blue.tea Pandan powder On the left is the traditional Tres Leche cake. You can also get creative and use @my.blue.tea Coconut Powder to make a Coconut Tres Leche - just sprinkle with shredded coconut or Gula Melaka/palm sugar for an added zest! Method: (1) Beat the eggs in a stand mixer or by hand until it forms peaks. Add in the sugar and whip again until it’s foamy. (2) Sift the flour, Pandan powder and baking powder. (3) Add this in small increments to the whipped mixture of eggs and sugar. Do this bit as gently as you can so that the bubbles do not disappear. (4) Line your baking tin with parchment paper and bake in a pre-heated oven at 170-175 centigrade for 30 minutes. (5) Let the sponge cake cool on a rack. Once cool, cut the sponge in half so you have two smaller sponges. Trim off any brown bits on the surface. (6) Place the sponge that will be the bottom layer in a baking tin (don’t use a springform tin as it will leak) and poke holes using a toothpick. (7) Get your milk sauce that you made earlier and pour this gently into the bottom layer of sponge - using only half of the sauce. (8) Now you can pipe in half of the cream that you had prepared earlier onto the surface of the bottom layer. (9) Place your top layer gently onto the bottom layer and finish by piping the rest of the cream. Garnish with dried blue pea flowers. (10) Store in the fridge until ready to serve. (11) To serve, pour a bit of the milky pandan sauce onto each slice for a truly lush and moist cake. (12) Enjoy with a hot cup of Butterfly Pea flower tea from My Blue Tea. It's tea o'clock! "Take some more tea," the March Hare said to Alice, very earnestly. - Alice in Wonderland Any time of the day is tea o'clock at My Blue Tea, and we have our range of beautiful teas for every occasion and visit. We are enchanted by these precious, delicate teacups and saucers. Can you believe that each piece is 100 years old?! Our range of teas from My Blue Tea served in these beautiful heirloom pieces. An heirloom is more than just a highly-valued object that has belonged in a family for generations - it is full of memories, stories, sentiments, hopes and dreams. It is a reminder of the journeys each generation experienced, and gives the next generation a sense of identity and belonging. You can spend an entire afternoon just listening to the story of a single teacup. And what better way to enjoy that than to have a peaceful cup of blue tea while listening? As described by @familyheirloomsAU , "This wonderful tea is paired with an ornate, late-19th century, blue floral fine bone china teacup trio (maker unknown) from #familyheirloomsau where you can find affordable vintage and antique treasures.” For more heirloom pieces, contact @familyheirloomsau in Melbourne.

OMG! We can't believe it! We're publishing one of our faves! Ok yes we confess...we do have (too) many favourites and it's hard to not get excited about so many amazing dishes with infinite flavours, smells and textures! The Ayam Masak Merah or Spicy Tomato Chicken is absolutely one dish we love coming back to again and again. JUMP STRAIGHT TO RECIPE This is a beautifully tantalising red dish with tomato ketchup and chilli to give it that kick. Sunrise TV. recommends eating chilli four times a week as it has health benefits such as lowering the risk of heart attack. If you haven't browsed through My Blue Tea's Spice Pantry, do it now! We have an enticing range of different spices for you to cook up a storm and get your health going! What is Ayam Masak Merah? The Malaysian style of chicken cacciatore #chickencacciatore is called Ayam Masak Merah #ayammasakmerah. Ayam Masak Merah is a Malaysian traditional dish. It literally means chicken "cooked-red" in English. It is basically a casserole of chicken pieces cooked in dried chillies sambal. Pieces of chicken are first fried to a golden brown then slowly braised in a spicy dried chillies and tomato sauce. Peas are sometimes added to the dish, and it is garnished with shredded kaffir lime leaves as well as coriander. It is often paired with nasi tomato, which is rice cooked with tomato sauce or paste, milk, dried spices, and garlic, onions and ginger. Recipe for Ayam Masak Merah Ingredients A: * 1 kg chicken * 10g salt * 10g turmeric powder ** (marinate the chicken with salt & 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. 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, stir well until the fried chicken is well coated with gravy. 4. Turn off fire and add in green peas. Stir well. 5. Garnish with spring onion and serve. Tip: You can also substitute chicken with eggs or prawns. This is known as Telur Masak Merah (egg) and Udang Masak Merah (prawns). (Photo courtesy of Yuliana.menjoi and navagablogspot) Tulang Masak Merah or Red Bone Stew If that is all whetting your appetite, there´s more! The Tulang Masak Merah or Red Bone Stew #tulangmasakmerah is a dish whose flavour ages really well. It actually tastes even better after a few days. This dish is matured with spices and herbs. It is served with 'roti', a flat bread and a cup of piping hot tea. Imagine having this beautiful set for breakfast. You will never wake up the same way again. This is a must-try the next time you visit Malaysia #malaysiatrulyasia #MYHertigeCuisine! Follow Malaysia's MasterChef Judge, ChefJo @iamchefjo on his Instagram to discover more heritage food! The Beautiful Air Bandung At My Blue Tea, we love our food and we also like finishing off a good meal with a delicious beverage to balance out the flavours and temperatures. Complete this spicy meal with Air Bandung (Pandan or Roselle flavoured). Try out the Pink Dragon or Roselle Air Bandung recipe! So there you have it, one of our favourite spicy dishes for you to try! We know you'll be licking your plates clean with this one. What's your go-to spicy dish to jazz up your menu? Which dishes have you tried making with My Blue Tea's spices?

Chef Profile - Jonah My Blue Tea is so proud of our youngest and sunniest chef who makes treats so delectable you'd keep wanting more! If you've been with My Blue Tea for a while, you'd know who Jonah is, and you'd remember how fun his yummilicious pandan kaya making video was! Many who live far from home have been nostalgic for a taste of creamy fragrant kaya and seeing Jonah's video just made us want to try it too! Pandan Kaya Recipe by Jonah Check out the video below! Jonah is a very patient and good cook, he makes it look easy and you'd find that making pandan kaya is not as intimidating as you thought! Jonah's Story Jonah is a feisty seven-year-old baker who has a rare form of skeletal dysplasia. This is a genetic disorder affecting the bones and joints. It hinders growth and development and causes abnormally-shaped bones. This usually occurs in the head, spine, arms and legs. He also has Hajdu-Cheney syndrome (HCS) which is another rare genetic connective tissue disease. Around the world, there are only 50 known cases of people who have this disease. It is characterised by acroosteolysis of the hands and feet, developmental defects of the bones, teeth and joints. What this means in the eyes of a child is, Jonah cannot run around freely and play like other children, because his bones are brittle and there is a risk of fracture if he falls. Being repeatedly in a cast for weeks is not how any child would want to spend their days. Going to school in Malaysia has been a challenge and this affects his social life and making friends. Miyumi is a single mother who made the difficult decision to leave an abusive marriage. Looking after both Jonah and his younger bother Jamian is entirely on her shoulders, as well as taking on the living and education expenses and legal bills to go through the process of separation. It has been difficult finding a school that would take both boys, and finding an appropriate educational program that would work for Jonah. She has had to struggle through trying to make things work while working full-time and finding the best way to look after the children and then choosing to give up her job to focus on caring for the boys and helping Jonah grow his dreams. My Blue Tea together with Brilliant-Online have set up a Go Fund Me campaign to support Jonah with his medical expenses in Melbourne and enable Jonah to fulfil his dreams as a baker. Love at First Bake Jonah started baking when he was only four. Talk about finding one's vocation early in life! He started when he saw his mother cooking in the kitchen, and being among all the beautiful ingredients, the myriad of fascinating tools and utensils, the wonderful smells that emerged from the culinary experiments...it became a gentle place for Jonah to be and to focus on something that he enjoyed doing. Jonah has not looked back since he first got his little fingers into feeling the different textures of ingredients and realising how putting ingredients together can create something as delicious as a fresh, warm cookie. Head Start in Culinary Career He may not be able to dash about and engage in playful punches with other children, but Jonah has wisely channeled his energy and focus on his gift - creating delicious treats in his own kitchen. This is Jonah's safe and happy place where there are no limits to his imagination and creativity, where he can continue to learn infinitely and it also gives him something incredibly precious - future independence in society where he is able to use his skills, experience and gifts to earn a living. Jonah has an advantageously early head start in his career. Jonah is already building up his career even as he undergoes schooling, so he has actually taken on his own career planning in his little hands. And, Jonah wants to have his own bakery one day. Miyumi has always taught her children never to give up on their dreams in spite of any difficulties that may come their way. And Jonah has a focused clarity many adults would be envious of. He knows exactly what he wants. And he's going to get it. Jonah Bakes started as a seed for Jonah's baking aspirations and it is actually taking off and has become an empowering motivation for the family. Too Many Cooks Does Not Spoil the Broth The family is even thinking of using Jonah Bakes as a platform to help other differently-abled people in Malaysia who love to bake and would welcome the opportunity to use their skills and gain independence. They are looking for a place with the right infrastructure that is disabled-friendly so that Jonah Bakes can expand from their family kitchen and online platform to a professional culinary space and grow to allow other disabled bakers to join in. Jonah needs time also for his schooling so he has to manage having limited time to bake. With the help of other bakers it can help relieve a bit of load and allow Jonah to have a more balanced day between schooling and baking. There are future plans to conduct workshops and classes for disabled children who, like Jonah, have found their own special joy in baking. There is also the possibility of catering to cafés and restaurants in the future. For someone who understands all the heartbreak, frustrations, limitations, stress and fears in managing a disability, passing it on is how Jonah's family gives back to the community and it is a way to support the many stories that may not be heard. Food for the Soul Jonah may be seven but he is a true professional. The intensity of his focus when he is baking is inspiring. This is one true chef who respects his work, the space he works in, the quality of the ingredients and how they are handled, and he is meticulous about how the products turn out. His little brother can be getting over-excited around him but Jonah is far from frazzled and continues to mix, knead, spread, glaze with the concentration of someone tenderly restoring an old painting. After all, for Jonah, he is creating beautiful food for the soul. Every single cookie that passes through Jonah's hands has been made with respect, attention and dedication. Life Lessons from Jonah If you haven't seen Jonah cooking, it goes beyond simply making a dish. Jonah's kind and gentle nature feeds the soul as much as his cookies feed our stomachs. Here's what we learnt from watching Jonah cook! 1) It doesn't have to be perfect. He is forgiving with himself when he hasn't done something perfectly, and a little "oopsy" is his way of saying, that's okay, we'll keep going or we'll try again! 2) Trust each other. When Jamian wants to have a go at helping, Jonah is encouraging and quick to let him try. He trusts his assistant and is patient in teaching Jamian. 3) Be caring. Jonah is also very caring and reminds Jamian to be careful if some steps need a bit more attention. Jonah is also very respectful of his cooking space, and he looks after his tools, his utensils and crockery, always placing them very carefully and neatly aside. This is a chef who likes his work space nice and clean! 4) Be mindful. Every act of cooking is a joy for Jonah and you feel his genuine excitement as he cooks! He reminds one of how amazing it really is to be able to simply fry an egg and he makes it almost Zen-like in how mindful he is watching the bright yellow liquid bubble, change and morph. When he cooks, he is 100% with his ingredients. No multi-tasking here! A true chef! 5) Enjoy the simple pleasures. What we take for granted, Jonah appreciates and watching him cook is a way to remind ourselves of so many simple pleasures around us that we are lucky to have. Next time you cook, notice how the smells, colours and textures change, and how we can do so many fun things with different tools around the kitchen! Yummy in my Tummy! Happy cookies make the world a better place! We absolutely agree! If you haven't tried Jonah's creations, don't miss out on ordering some to try! He delivers nation-wide in Malaysia and he is now an expert in chocolate chip cookies and gingerbread, and his cheddar cheese bons and cocktail bons are a must-have! Jonah uses quality ingredients such as 00% butter made from fresh Danish milk, local flour, Italian coarse sea salt, and he even adds a local touch by using gula melaka! Everything is baked with love by Jonah, and it is heartening to know that what started off as a simple hobby to be shared with only friends and family has expanded to communities across the country with people from all over supporting Jonah's aspirations. Are you inspired yet to bake with love like Jonah? Follow Jonah for more baking fun here: Website - https://www.jonahbakes.com/ Instagram - https://www.instagram.com/jonahbakes_happycookies/ Facebook - https://www.facebook.com/jonahbakes.happycookies Make a donation to help Jonah - https://gofund.me/93c233ec

Where would you like to find My Blue Tea? We may be nearer than you think! My Blue Tea is always connected to our customers, wherever they are. We have been listening to everyone's ideas and requests ... and we hear you! You want My Blue Tea to be in one of your friendly neighbourhood stores and we are working very hard behind the scenes to get our beautiful products to where you are. Adelaide Brisbane Coffs Harbour Melbourne Perth Sydney Tasmania London Malaysia New Zealand Our customers have been incredibly supportive of our products and in what we do, and it is a real boost to us when people ask about where they can get our products and how they can find us in their local areas. We'd still love to hear from everyone, so if you have questions and suggestions about our locations, please send a Facebook message or through our contact page or call us on +61478413573. Where is My Blue Tea? We want our customers to be able to find us wherever we are, and we have compiled a useful list of where you can get a piece of My Blue Tea. In shops, outside of Australia or at events, you can be sure we are getting our products to as many areas as possible so you always have a reliable and consistent supply of healthy superfoods for your culinary adventures. And here are our newest additions to My BlueTea's family....... 1) Perth WA We’re finally in Perth at Willetton Oriental Groceries. William was looking for a specific curry paste and we convinced him that our Meat Curry Base Powder will do the same, and maybe better! We gave him a little tip to make Malaysian Chinese style chicken curry which is to marinate the chicken with our Meat Curry Base Powder with soy sauce overnight in the fridge. You then cook the curry as normal. Our Super Spice blends are healthier, and they are 100% natural powders, which means they do not come with the oil and water that are usually present in other types of paste. 2) Brisbane QLD You can find us in a tiny shop there where Dewi, our Indonesian entrepreneur, has been willing to stock our products and give it a go. She is excited about this and would welcome a little support and encouragement, so do swing by Happy Online Groceries. They are also online and you can find them at Shop 3/172 Clarence Road, Indooroopilly Brisbane QLD – Tel: (07) 387 7151. If you have a craving for Pandan Powder and Butterfly Pea Tea in Brisbane, you need look no further than Little Nyonya - Malaysian Kitchen in Ferny Grove. This is run by Annie Kerk, our Kueh Maker! Tip: While you're at Little Nyonya, do have some Banana Leaf rice as one reviewer said it is the best he has had outside Malaysia! 3) Coffs Harbour NSW Coffs newest and largest Asian grocery is located Park Beach Road, (outside of Northside Shopping Centre). Meet Michael he's lived here for over 10 years. Contact no - (02) 5612 9626. Products available from 6/3/2022. 4) Tasmania We are very happy to have discovered Robin from Tassy! He is willing to stock our products so if you're in Tassy or if you have friends/relatives over there, please let them know and to visit Hongyi Asian Grocery, 17 Pearl Street, Derwent Park, Tasmania. Contact : 0404 353 520. Now there's no excuse not to cook up a storm at home since you can get your hands on your favourite ingredients! Gratitude for our Community of Retailers We’re very grateful to all our current retailers below who have gone thick and thin with us. They have been so supportive and understanding through the pandemic, and we really appreciate the ease of collaboration with them and sorting out all the logistics and administration. It has been very uplifting and heartening to even simply have this contact with all the different retailers and stores across Australia, to share in each other's experiences, struggles and a shared passion in what we do. It feels like we have an extensive My Blue Tea community stretching across the country connecting us with retailers and customers all over. And of course, in true My Blue Tea style, every single conversation includes our love for food, cooking, cultural cuisine, beautiful ingredients and healthy eating! 5) Regional NSW You can also find us at Mahalya Organics in Armidale NSW and also in Natural CnC, Warialga and there they stock our whole range of Blue Teas. Gourmand Ingredients Port Macquarie stocks Blue Tea and selected spice blends. Beautiful couple with the largest Asian ingredients in Port Macquarie. 6) Melbourne You can find us at a number of places in this city. Lion City Asian Grocery the Lion from Singapore is in Mt Waverley and have been with us since we started. Thank you Roger. Grand Laguna Hawthorn - They are in Hawthorn, Point Cook and they will have a new store in North Melbourne soon. Peepo Online – This is run by a beautiful husband and wife team, Janice & Sern. Have a chat with them while you´re shopping for your favourite My Blue Tea products! Asian Pantry Springvale - This shop was born from the 2nd generation of Num Lee Long and due to the changing consumer buying patterns and Covid, they have adapted by having an online presence. Our friends in Springvale Melbourne will be delighted about this! Our most popular Super Spice Powder is this Satay Marinade. Almost 80,000 sticks of satay were sold within 3 months. Photos show Satay Burger on the left and of course, traditional Satay served with Satay Peanut Sauce. 7) Sydney The latest addition to our retail family in Sydney is Seahorse Brothers in Campsie on Loch Street. Nowadays, Malaysian groceries are really popular and in demand, so there are a few specialised stores and we have selected products available in these stores. Please contact them to find out which of My Blue Tea´s products are available in their stores. Ole Ole Kita in Guildford - they have nice little packets of Nasi Lemak, Nasi Kerabu and various Malaysian snacks in store. Malaysian Groceries in Punchbowl carries a lot of Malaysian stuffs. Panda Asia in Kogarah – This shop simply loves our Pandan Powder, Butterfly Pea Tea and Butterfly Pea flower! They will serve our Indonesian community in the eastern regions. Nyonyalicious in Lower North Shore. The owner carries all you need to whip up authentic Penang Cuisine, and being a Peranakan herself, she knows the real stuff! Just Go Shop – Sydney online grocer who has a good range of products. Am-mart St Ives - Our friends in the North Shore! This is one of the favourite stores and you'll meet some really lovely people there like Dian and Welkie. 8) Adelaide Savour of Asia - our friend from Kuching, Sarawak where our factory is located. Young was one of the first who came up with Asian online grocery. Parafield Plaza Supermarket - conveniently located in Parafield Plaza Salisbury Highway. Ok Supermarket - located in Tranmere SA, and it has a shopfront for you to visit. 9) Canberra Asian Provisions - They carry our full range of products and they have been great for all our customers and friends in Canberra. Did you know they are the oldest Asian grocery there since 1977? FIND US AT FOODWORKS - QLD, VIC, NSW & ACT We have now gone “LIVE” with Foodworks for QLD, VIC and NSW! They have an extensive network and are in every state and in regional towns. If you can’t find our products in your area because of a lack of Asian groceries, you can try looking for a Foodworks Store. Let us know and we can contact them directly so you can enjoy our products where you are. And now we step out of Australia to other countries. Yes, My Blue Tea is working hard to allow our international customers to also shop for our products where they are. We have been very busy indeed! London, UK For our friends in the UK, you are able to get selected products from My Blue Tea-UK – Contact Silviya about our Pandan Powder, Butterfly Pea Powder and selected Super spice blends. Do follow My Blue Tea-UK on FB Page and Instagram for updates and offers. New Zealand For our friends in New Zealand, you can get Pandan Powder & Butterfly Pea Powder from Mei in Hamilton. At the moment, we are discussing sending over Super Spice Powders as well as looking for a Christchurch representative. Specialised items like Borneo Torch Ginger, Bamboo Tea, Dayak Ginger Crisps and Borneo Native Bird’s Eye Chilli are available on our online store or on request. *If you would like certain specialised items including Latte Powders to be shipped to the UK or NZ please contact us and we shall arrange with both local associates for you. Kuala Lumpur, Malaysia Chef Celina, the zero-waste chef, stocks Pandan Powder, Butterfly Pea Powder and selected Super Spice powders in Kuala Lumpur. And if you're lucky, you can even get her to cater for you all her yummy food! This is a pretty sweet deal! Overseas For other stores, browse through this column “BUY DIRECT” . Borneo Torch Ginger, Kaffir Lime Leaf Powder, Dayak Ginger Crisps and Borneo Native Bird's Eye Chilli My Blue Tea @ Health Food Stores Did you know that you can also find our Butterfly Pea Flowers and Blue Tea at some health food stores in Australia? Organic Rosehip Skincare – Tweed Heads, NSW. Nancy is an absolute gem here! My Health Food Shop – Castle Hill, Sydney. Zabin is the one to speak to here. Go Vita - Blacktown, Sydney. Shilpi is in charge. Organic Mattrs in Port Macquarie. Lovely team in the shop. You can even find us at the beer making shop in Penrith called Country Brewer. We bought a few hops to brew while we were there delivering Blue Tea. It's a nice little country town just like Wauchope! FIND US AT - FESTIVALS & EVENTS We love taking part in festivals and events at My Blue Tea. You get to meet so many different businesses, chefs, foodies, people who are passionate about health food and this is where we sometimes meet our future partners and collaborators too! You can find us at the following festivals below. These festivals are also a chance to travel and get to know our clients locally. March 13, 2022 - Central Coast Chilli Festival at The Entrance March 20, 2022 - Know your Producer Event, Port Macquarie Cassegrain Vineyard March 27, 2022 - Newcastle Chilli Festival, The Station April 17, 2022 - Easter Sunday at Pacific Palms, Forster April 18, 2022 - Easter Monday at Harrington May 27-29, 2022 - Cake Bake & Sweet Show Sydney Showground June 12-13, 2022 - Smokehouse, Hunter Valley (the long holidays in June) 02 July 2022 - Sawtell Chilli Festival, Coffs Harbour 22 July 2022 - Bingara Orange Festival (TBA) 23 July 2022 - Wine, Cheese & Chocolate Festival, Hunter Valley (TBA) August 2022 - Aroma Coffee & Chocolate – Hunter Valley (TBA) 24 Sept 2022 - Woolgoolga Curry Fest (TBA) Oct-Dec 2022 - Upcoming events TBA More festivals and fiesta to be added – please check with us or log onto My Blue Tea's FB Page for events and Instagram for updates and stories. My Blue Tea is looking for assistance at these festivals and events. We would need one or two assistants to be with us during the festival and events in all the locations. Please get in touch with us if you are interested, we'd love to have you on board at these events. We've always had a good time there and it's great to return every year! If you live within these local areas of the festivals and are keen to be involved, 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! See you soon at the one of the events above and to finish off, we have a new Blue Tea recipe for you today! A video of how to combine Roselle/Dragonfruit & Butterfly Pea to make the most interesting beverages to delight your family and friends, as well as a recipe for durian dalgona! Roselle + Butterfly Pea = a gorgeously beautiful drink! Take note of this event - at the Cake Bake Sweet Show in May 27-29, 2022 at Sydney Showground, you will have a chance to taste Durian Latte! Mmm...! Durian Dalgona recipe Our Durian Dalgona recipe and video have been added as a BONUS for Durian Lovers and clients who have already purchased our Durian Latte Powder. We're of course looking for cafés or restaurants (especially in Perth) as there were requests from clients for our yummilicious "Durian Latte". Recipe for Durian Dalgona • 20 grams @my.blue.tea Durian Latte blend • 2 tbsps of whip cream/chocolate/coffee • 1/2 tsp condensed milk (optional) • 1 cup of milk • Ice cubes