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Blue or Purple or normal Sushi ? Sashimi, Sushi & Sake Blue Sushi Rice exists and here's How You Can Make It at Home...... and Blue Rice is nothing new as it's available in Nasi Kerabu and Malaysian/Asian steamed cakes........ but here's a sexy twist which we have Chef Kumiko to make "Blue Sushi Rice". Chef Kumiko makes the most delectable and yummy Inari. It's not sweet and she makes them from scratch. Will have to order some more. What are the main ingredients in sushi? Traditional sushi recipes are made with relatively few ingredients including vinegared rice, fresh salmon and nori sheets . The type of rice commonly used in sushi is koshihikari rice, a short-grain rice that has a soft, sticky texture when cooked. We learned from Kumiko that add cream cheese to your sushi it is so yummy. Blue Sushi Rice recipe Ingredients :- * 2 cups uncooked medium grain white rice (sushi rice) * 2 cups water for cook rice * ½ cup rice vinegar * ¼ cup white sugar * 1 teaspoon salt * 1/2 tspn @my.blue.tea - Butterfly Pea Powder (mix in the 2 cups water) Differences between Japanese Sushi Rice and Korean Kimbap Sushi. The difference between Korean and Japanese food often comes into focus when comparing Japanese Sushi to Korean Kimbap. Korean kimbap doesn't use wasabi as you would use for sushi, but instead, gochujang is used as an alternative . Kimbap also doesn't contain any raw fish as sushi does. But most distinct difference is Sushi uses rice vinegar so when you use Butterfly Pea it will change colour to "purply". Kimbap uses sesame oil and the Blue Rice stays "BLUE" (2) There is NO vegetable oil or OIL in Japanese Sushi seaweed unlike in Kimbab with sesame oil or any Korean oil and salt. Hence, Japanese women are not slim in one of the trending blog and book "Japanese Women Don't Get Fat or Oil" (3) The 3rd distint difference which not many would let you know or "KNOW" is that the Japanese sushi uses "plain seaweed" vs "Korean Kimbap" which use their own flavourful seaweed that contains oil and it is salted. For the purpose of this exercise we have both types of Sushi with and without vinegar as you can see the differences Blue Sushi and Purple Sushi. You can create 50 shades of Blue rice by changing the intensity of the Blue colour and types of water used. Step 1 : Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan and "PUT THE LID ON AND DON'T OPEN TILL IT'S READY TO MIX WITH SUSHI VINEGER". Leave it for 10~15minits. Bring to a boil, then reduce the heat to lowest, cook for 13 minutes. Rice should be tender and water should be absorbed. Wait for 10 mins. (Still don't open the lid). Then mix with cooled sushi vinegar. . Step 2 : In a small saucepan, combine the rice vinegar, sugar and salt. Cook over medium heat until the sugar dissolves. Cool it down, then stir into the cooked rice . When you pour this into the rice it will seem very wet. Keep stirring and the rice will dry as it cools. . Step 3 : Once ready wrap/roll your Blue Sushi rice with any ingredients you like ie cucumber, salmon, avocadoes, unagi, carrots etc and Serve with soy sauce & wasabi. Yum! Enjoy a Sushi Night! Enjoy your Blue Sushi with a bottle Kurosawa Sake or create Blue Sake as seen in our photos here. Optional - Marble Sushi Rice or maybe Pandan Sushi Rice? (1) If you wish to have it marble; mix @my.blue.tea Butterfly Pea Powder into the cooked sushi rice and stir evenly (half of it - leaving the other portion untouched until when you need to roll). (2) Optional to Step 2 - you may purchase Sushi Seasoning but making it from scratch is more fun and keeps tradition alive. Note - there is no right or wrong for "Blue Rice" you can create your own 50 Shades of Blue Rice otherwise use this as a general guide - 1 teaspoon of @my.blue.tea Butterfly Pea Powder to 1 Kg of Rice. About Chef Kumiko Kumiko is a private person and she loves her 3 rabbits very much. She's the Chef in Sushiko, Port Macquarie NSW and do come over for lunch when you're traveling this way up in the beautiful Mid North Coast NSW. The best way to know Kumiko is to love her pet rabbits....... and they're 6 years old this year.......... 2 male rabbits ie the grey one is called Musashi, white is Kum Kum and the black beauty is Luffy, a girl. Kumiko love them to bits.

Another yummy winning recipe with our Pudding Eaze, a coconut inspired dessert base So easy and yummy, Gluten free. Great for the summer and quick easy dessert to whip up to impress your guess. In both 100 grams and 1 Kg packs - so convenient great for light travellers and dessert lovers. Can you believe this silky smooth caramel custard pudding is made without eggs. Everyone loves caramel pudding and this recipe is made with just 5 ingredients, Pudding Eaze powder (a coconut inspired dessert base), milk, sugar and custard powder. Japanese Caramel Custard Pudding Makes 6 180ml mould Ingredients :- Custard Base *400 ml hot water *3 large spoon @my.blue.tea Pudding Eaze Powder *60g custard powder Some ideas to serve your home made Caramel Custard Pudding top up with seasonal fruits or with our toppings such as Black Boba, White Boba, Coconut Chips, Red bead and Coconut Jelly. Caramel Sauce *70 g sugar *50 ml water Method: MAKING the CARAMEL 1) This a wet caramel. Take sugar in a sauce pan for making caramel. Add in water and mix till sugar is melted completely. 2 ) Heat this on medium high heat till the colour of the caramel changes to amber colour. Don't stir at this point, as the caramel cooks just swirl the pan. 3) The caramel has now gone darker shade. This is the stage, we are going to pour this caramel into the moulds. 4) Layer the bottom of your mould or cups with the Caramel sauce and let it cool. Making Custard for Eggless Japanese Caramel Pudding Let's watch our video on how to make this simply delish Eggless Japanese Caramel Pudding custard base via MyBlueTea Youtube Channel - Instructions: 1. Add Coconut Pudding Base and custard powder into hot water and stir evenly. 2. Pour the pudding mix into the mould that has caramel lined, while still hot. 3. Let it set in the fridge and till it set. 4. Garnish with Butterfly tea flower petals or fruits (photo above) and serve.

Food for the Brain - ANTHOCYANINS What is Cognitive? What to eat and drink for better "brain"? Anthocyanins are a group of deep red, purple & blue pigments bound in plant-based foods. The best fruit for the brain has to be blueberries and the best tea should be Butterfly Pea Tea looking at the anthocyanin chart below - Butterfly Pea contains 541mg/100grams and Blueberries contains 487mg/100grams. Anthocyanins ie antioxidants have been shown to have a whole host of benefits such as improved memory, lowered blood pressure, reduced risk of heart disease + cancer, and prevention of neurological disease. d more fun with a rainbow of colours in your tea, cooking and baking. It is good to have both ie have a balance and moderation in everything. They're part of a larger category called flavonoids. These are largely found in fruits like blueberries, raspberries, and blackberries. Anthocyanins ie antioxidants have been shown to have a whole host of benefits such as improved memory, lowered blood pressure, reduced risk of heart disease + cancer, and prevention of neurological disease. Anthocyanins are so powerful that tests have shown that they contain twice the antioxidant power of vitamin C! A collection of 13 studies found that dietary levels of anthocyanins correlated with better processing speed while improving the quality of life in older adults (1) Another meta-analysis found that anthocyanins ie antioxidants were correlated with better focus, memory, reaction time, and overall improved cognitive function (2) Other foods that contain high amounts of anthocyanins are cherries, pomegranates, black and red grapes, red cabbage, red onions, and the skin of a purple eggplant. Want a better brain? Start adding blueberries & Butterfly Pea tea and the other foods mentioned above to your next grocery run. Why is Butterfly Pea Tea is so Powerful? Let's watch to this video why is Butterfly Pea tea good for you ? And he recommend that you drink it daily - Christian Drapeau, he is a stem cell scientists and herbalist. This is the 3rd scientist who recommends drinking Butterfly Pea tea besides our brand ambassador, Vanessa who happens to be a stem cell scientist in Sydney. BETACYANIN is Antioxidants benefits found in Dragonfruit You can also the antioxidants benefits in our Dragonfruit Powder. The antioxidants in dragonfruit is known as "Betacyanins". Red dragonfruit (25 mL/g) has a higher content of betacyanins VS Beetroot (10 mL/g). Dragon fruit extract powder fruit grows on the Hylocereus cactus, whose flowers only open at night. The plant is native to southern Mexico and Central America. Today, it is grown all over the world. It is also known as pitaya or pitahaya. In Malaysia, the most widely available variety is the red dragon fruit (Hylocereus polyrhizus) which has red purplish color pulp with black edible seeds. It is slightly sweet and able to stain our hands in red due to the presence of natural colorant & betacyanins . The attractive colour of the fruit make it an excellent ingredient to turn into ice-cream, juice, cocktails, jellies and smoothies. Apart from that, it is a rich source of nutrition such as vitamin C, calcium, phosphorus and possesses a great antioxidant activity. Also it is known to have beneficial effects in carbohydrate metabolism, strengthening of teeth and bones, strengthening the immune system and is also used in the treatment of diabetes, heart diseases, promoting the growth of healthy gut bacteria, and maintaining healthy body weight-Dragon fruit extract. powder. Lastly, as Butterfly Pea flower tea has not much flavour which many of our clients do not mind, some of you might like to look at some of our other varieties Blue Tea blends ie Goodnight Sweet Dreams is always a best seller and sleep is important. Purple Rain tea is perfect in this hot weather and for Christmas ie a healthy mocktail and for kids. Sources: 1. https://academic.oup.com/nutritionreviews/article-abstract/81/3/287/6663789… 2. https://academic.oup.com/nutritionreviews/article-abstract/81/3/287/6663789 3. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/betacyanin 4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991513/ 5. https://twitter.com/FitFounder/status/1692196306775892125 6. https://www.wildblueberries.com/blog/anthocyanins-in-wild-blueberries

Double Joy, Double Celebration, Double the Love this February Kick off the Dragon Year to an auspicious start with Dragon Lady for Lunar New Year and add some Silver glitter to this Dragon Lady viola a "shimmering" Dragon Lady drink for your loved ones for Valentines . One recipe for two lovely occasions. Dragon Lady, Double Celebration for Lunar New Year While customs and traditions vary by country and region, they frequently include fireworks, parades (often involving dancers in lion and dragon costumes) and red envelopes full of money; lucky symbols include the colour red as well as citrus fruit like tangerines and oranges. The Lunar New Year is often kicked off the evening before by a feast with family involving specific dishes such as longevity noodles and dumplings that symbolise health, luck and prosperity in the coming year.  Dragon Lady Ingredients : • 60ml Gin • 30ml Lemon Juice • 30ml Dragonfruit Powder Syrup • 15ml Cointreau @cointreau • Egg White or Vegan alternative **Add Silver edible glitter (optional for Valentines) Dragon Lady for Valentines For Valentine's gift ideas, traditional choices often include flowers, particularly roses, chocolates, and Valentine's cards, typically in shades of pink or red. This year, consider incorporating Dragon fruit powder to commemorate both Valentine's Day and the Lunar New Year, offering a dual celebration with "Silver Dragon Lady". Dragon fruit Syrup *2-3 tspn Dragon Fruit Powder *1 cup Water *1 cup Granulated sugar (or as desired) (1) In a small-medium saucepan, over low-medium heat, add water, then sugar, and sift the dragon fruit powder. Using a whisk, mix the ingredients together. Bring the mixture to a simmer, then turn the heat off and allow it to cool. (2) Keep syrup in bowl or pour into a mason jar or lidded container and place in fridge to cool completely before using. (4) The syrup will continue to thicken as it cools. Tips :- You can save the dragon fruit for another use (it's great on top of ice cream, yogurt, or oatmeal!) or discard it. Method to make Dragon Lady - *Mix altogether and give it a good shake in your cocktail shaker. *Serve chilled. Let's watch the video :- For non-alcohol drinks and to "cleanse" all the oily food that you have consumed over the Lunar New Year, have a cup of warm Blue Tea or Jasmine Green Tea. Or make your own Bubble Milk Tea with our Butterfly Pea flower tea + Black boba + Coconut Milk.

Bonus:- a Lunar New Year PANDAN recipe by the Pandan People Wishing you the longevity in the Lunar New Year is this "Pandan Tortoise Chocolate Cake" , a recipe contributed by @rempahkutjapayam Medan Indonesia to help us usher in the Wood Dragon. And guess what, this year's lucky colour is "dark green" similar to Pandan leaves. Also golden and yellow because the Dragon is associated with the Earth element in the Chinese Five Elements Theory, the fortunate colours for the year come from Wood and Earth. The tortoise is its long life, endurance, and wisdom. The tortoise has a strong significance in Chinese culture. Because of it's naturally long lifespan, it is understandably associated with longevity. This Pandan Tortoise Cake recipe comes in 2 languages ie Bahasa Indonesia as shared by RempahKutjab from Indonesia. And we have translated it to English for everyone to enjoy this yummy steam cake. Longevity Pandan Tortoise Cake - Lunar New Year Bahan-bahan:- *2 butir telur *100 gram gula *Bubuk vanili *1/4 sendok teh emulsi cake / SP , *100 gram tepung terigu *1 pack @my.blue.tea Coconut Milk Powder dilute in 65 ml water *1 tbsp @my.blue.tea Pandan Powder Cara buat : (1) 2 butir telur, vanili, 1/4 sendok teh emulusibcake / SP dikocok dengan mixer hingga mengembang, dengan speed sedang kira-kira 15 menit (2) Tuang 100 gram Tepung terigu sambil disaring / diayak ke dalam adonan tadi, (3) Tuang 65 ml santan kental asli kocok / diaduk lagi dengan mixer hingga rata. (4) Ratakan dengan spatula, ambil sedikit adonan, taruh sedikit pasta coklat. (5) Selebihnya kita taruh pasta Pandan Powder dari @ my.blue .tea dan ratakan warnanya. (Optional - boles letak sedikit pewarna hijau) (6) Olehkan tempat dengan margarine, tuangkan adonan coklat dulu baru adonan Pandan ke dalam acuna kura-kura. (7) Lalu kukus selama 25 - 30 menit. Keluar dan sidangkan. Ingredients * 2 eggs *100g sugar *Vanilla powder *1/4 tspn cake emulsion *100g Flour *1 pack 35g DCM Coconut Milk Powder dilute into 65ml water *1 tbspn @my.blue.tea Pandan Powder *Green food colour is optional (not recommended) Method: (1) Mix egg, vanilla, cake emulsion into a bowl and use a mixer to beat it till fluffy for 15 mins (2) Add 100g flour slowly folding into the cake mixture (3) Add coconut milk and use the mixer to be beat it evenly (4) Use a spatula to even it out and split the mixer into 2 bowls ie one to add with chocolate flavour and the other with Pandan flavour (5) Spread margarine over the “tortoise” baking tray – add the chocolate batter layer and top up with Pandan layer (6) Steam for 25-30 mins till its cook. Add 2 dots to the tortoise (his eyes). Remove and enjoy. About Sri and RempahKutjap Medan Sri from@rempahkutjapayam has a business supplying Rempah-rempah / beautiful spices for your daily cooking and baking needs. Head on to her Page and order some. Lots of cooking ideas and beautiful food. beautiful herbs we have tried in a number of dishes. Contact her directly for Sri's beautiful spices --> @rempahkutjapayam

An Indonesian inspired Vegan Pandan Steam cake with Glutinous rice or known as "Kue" Glutinous rice is wrapped in banana leaves and then pressure cooked or boiled to give you soft Kue Lupis or Kuih Lopis coated with grated coconut and melted palm sugar. Absolutely delicious. Perfect starter to "Buka Puasa" this Ramadan. Lupis (sometimes lopis ) is an Indonesian traditional sweet cake made of glutinous rice , banana leaves , coconut , and brown sugar sauce. Lupis is one of many glutinous rice desserts from Indonesia. Most Kue or Kuih are "vegan" as coconut milk and rice or tapioca flour are the main ingredients. An Indonesian Vegan Pandan Kuih Lopis o Steam cake with Glutinous rice or known as "Kue" usually eaten with thick palm sugar syrup and with shredded coconut toppings. Often eaten at breakfast or as a side dish during the evening, lupis is often sold at traditional marketplaces throughout Indonesia and is a popular food found nationwide, but especially in middle and eastern Java as well as West Sumatra . Lupis is one of the top desserts that tourists who visit Purwokerto in Java seek. The challenge with Kue Lopis is in the wrapping ie to perfect triangle and boiled it to perfection. Almost similar to Chinese Rice dumpling during the Dragon boat festival. Bahan-bahan: *1Kg Beras Ketas *1 botox Air abu *2 sudu bubuk da un Pandan @my.blue.tea *Kelapa Parut *Gula Meran (Gula Melaka) Cara Memasak: (1) Beras dicuci bersih. Direndam dengan 1/2 botox air abu selama 2 jam. Thereafter, wash the rice clean. (2) Masukkan bubuk daun Pandan dalam nasi dan dibungkus dengan daun pisang. Jangan terlalu padat. Lalu direbus diar selama 1.5 jam - 2 jam hingga matang. (3) Dibuka pulutnya dikasih kelapa parut yang surah dikukus 15 menit supaya lebih tahan. (4) Dan tambahkan gula merah yang Sudan dicairkan sebagai topingnya. Rempah Kutjap wishes you "Selamat menikmati lapis jajan tradisional Indonesia." Kuih Lopis is usually eaten with grated coconut and melted palm sugar almost similar to Pandan Ondeh Ondeh or known as Klepon in Indonesia. Vegan Pandan Kuih Lopis, a traditional Indonesian dessert Ingredients *1Kg Glutinuos Rice *1 bottle lye water (alkaline solution) *2 tpsn @my.blue.tea Pandan Powder *1 cup fresh shredded coconut *Palm sugar Optional - 1 tspn @my.blue.tea Pandan Liquid for a natural green colour Method: (1) Wash glutinous rice and let it soak in lye water for 2 hours. Thereafter wash the rice (2) Add Pandan Powder into the rice and tan wrap with banana leaves in triangle. Let it boil in water for 1.5 to 2 hours till cook. (3) Remove banana leaves. Sprinkle with steamed shredded coconut for 15 mins so it lasts longer. (4) Add palm sugar as topping. Enjoy this traditional Indonesian kue. Enjoy Kuih Lopis with any of our Blue Tea blends or Jasmine Green tea , it's very fragrant. What other Vegan Kue Pandan has Sri been busy whipping up? All these beautiful Vegan Kue - an array of Pandan beauties. Sri indeed is a true Pandan lover...... it is always a pleasure to work with Sri. Pandan Kueh Lapis (left and right photos) beautiful moulds and Pandan Angkoo with mung beans. We will try to get these recipes from Sri and to share on our website. Or you can now have an easy version of Pandan Pudding Lapis with our Pudding Eaze . Pudding Eaze for Ramadan If you are new to our blogs here is our latest product, Pudding Eaze , a coconut inspired dessert Whip up an impressive variety of comforting desserts with minimum fuss for that elegant dinner party, family meal or just to treat yourself! Choose from super simple sponge puddings to brownies, tarts and more! Instructions:- *Gluten free *Ready in <10 mins *Just add hot water *Add flavours and toppings (as desired) Shop Ramadan & Easter Specials -Pudding & Coconut Shake - perfect to breakfast with a drinks and something sweet. Sri @rempahkutjapayam has a business supplying Rempah-rempah / beautiful spices for your daily cooking and baking needs. Head on to her Page and order some @rempahkutjayam in Medan Indonesia. Lots of cooking ideas and beautiful food. beautiful herbs we have tried in a number of dishes. Contact her directly for if you prefer some Indonesian spices on her Instagram - rempahkutjapayam Source: https://en.wikipedia.org/wiki/Lupis_(food)

Cumi Asin Sambal Kecombrang - @mel.s_food Did you know that squids and crabs are only good in the month that have an "R"? Well aat least to the locals in the Mid North Coast area......... Can you name them? And what does the crabs do during those months without "R"!!?? Upon moving to the bush, we discovered an interesting pattern. Initially, the squaid or crabs are usually smally, but as the season progresses and they feed more, their size grows. t he peak season fruns from September to March, with the largest ones typically found in October to January, although you may still encounter a sizeable speciament at any point. Perfect time to keep warm with Sambal or Asian Spices for curry maybe stir fri We were also amazed to discover an Indonesian school here on the Mid North Coast, showcasing the best of multiculturalism in regional areas. Thi s recipe is courtesy of Imelia and will be in both Bahasa Indonesia and English. Sambal Squid Torch Ginger Bahan / Ingredients : • 1Kg Cumi asin, rendam dan cuci / Squid - coak & wash • 300g Pete / Stinky Beas • 1-2 sdt Kecombrang @my.blue.tea Torch Ginger (dried slices) 1-2 tspn • 1/2 sdt bubuk daun jeruk @my.blue.tea Kaffir Lime leave powder 1/2 tspn • 1 bh sereh / • 2 lbr daun salam / 2 bay leaves • Lengkuas / Galangal • Jahe / Ginger • Sckpnya garam / salt to taste • Sckpnya gula Jawa / Palm sugar • Sckpnya gula pasir / Sugar to taste • Sckpnya penyedap / Chicken stock if required Tips - Optional - use our Sambal Tumis powder . Haluskan: • 8 siung bawang merah • 4 siung bawang putih • 4 bh cabe kering • 1 bh tomat • 1 sdt terasi Ingredients : (to chop) *8 pcs red onions/shallots *4 pcs garlic *4 red chillies *1 large tomato *1 tspn Belacan or shrimp paste Alternatively :- Cara membuat Sambal Squid: 1. Cumi rendam air panas, lalu cuci. 2. Rendam kecombrang semalaman, lalu bilas. Air Kecombrang (Borneo Torch Ginger boleh dibikin Teh Bunga Kecombrang. 3. Tumis bumbu halus, kecombrang dan bahan2 lain, kecuali bumbu2 dan cumi. Masak sampai harum . 4. Masukkan cumi dan bumbu-bumbu lainnya beri air sedikit dan masak sampai mendidih. 5. Icip dan sesuaikan rasa. 6. Masak lagi sebentar, matikan api siap dihidangkan dengan Nasi Lemak premix segera dari My Blue Tea. Sambal Squid Torch Ginger : Method: Soak the squid in hot water or overnight. 2. Soak dried Torch Ginger for 3 hours or overnight and rinse. Note: the Torch ginger water is used as tea or in cocktails. 3. Fry the chop stuffs except for the soaked Torch Ginger and squid. Than cook till fragrant. 4. Add the squid & torch ginger with other spices and cook till it is boil. 5. Add flavour to your requirement. 6. Let it cook for a bit. Remove from fire and serve with fragrant coconut rice ( Nasi lemak premix ). . Some interesting and yummy food by Imelia from top left you will be thrilled to get these recipes :- (1) Durian Pancake (2) Kaffir Lime Leaf Dumplings (3) Purple Sweet Potato latte (4) Roselle Donuts (5) Blue Apple Magic Gelato ( Mel's favourite Blue Tea ) (6) Bakmi Rica Rica with Meat Curry base and also meat curry base in Scotch eggs. Amazing. 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. Did you know that we have Accessories listed on our website for Pudding, Tea, Coconut Shake and Mooncakes ? Check them out. Accessories:- Source :- https://en.wikipedia.org/wiki/Etlingera_elatior

The Food Affectionist ¨My philosophy around food has never changed. Keep learning (I’m a forever student), never stop cooking and always give back with abundance." Lillie was set to be a chef from the moment she was born. Her family were all dedicated foodies in Vietnam. Food was worshipped, adored and highly respected in her family. She grew up living, breathing and of course, eating dishes that were skillfully whipped up. It was Lillie's father and maternal grandmother who taught her precious lessons in eating, cooking and naturally, living well. When a child grows up learning the fine art of cooking from people who are near and dear to them, the child naturally develops a genuine love and talent for food and cooking Eating to the Moon and Back My Blue Tea is always on the lookout for chefs and food enthusiasts who share our values of eating natural, healthy food that is not only exciting to the palate but also enticing to the eyes. With each chef we meet and know, we learn so much more about the rich art of cooking. Each chef invites us to their own unique world of textures, flavours and most importantly, culinary stories that inspire.  Special festivals always have special foods and the Mooncake Festival is one where we love drooling over gorgeous mooncakes that are rich with flavours, textures and colours. Lillie Giang is the chef who is bringing our Blue & Pandan snow skin mooncakes to life.We first saw her ¨giveaways¨ on her Facebook group by various brands and companies and we got curious enough to approach her with My Blue Tea's range of superfoods and natural products . Lillie was absolutely lovely and so quick at making decisions! We had a little chat and it was clear what she wanted. Lillie was very open to learning about and experimenting with new ingredients so we immediately sent her heaps of Superfood Powders, Blue Teas and Latte Powders for her to get her magical hands into and to share with her team of enthusiastic cooks and bakers. When it comes to food, a vital ingredient to enjoy it is simply to share it. No foodie or chef in the right frame of mind would ever hoard food for themselves. The joy of cooking comes from not just the process of making the food but also from having the opportunity to share with family, friends and even people we do not know (yet)!  Cheering Melbourne during the COVID-19 Pandemic Lockdown ​It was sometime in October when Lillie contacted us and said that the Chinese Association of Victoria wanted to make a Mooncake Festival video of her making mooncakes. Due to the lockdown in Melbourne, a lot of festivals had been cancelled and the city was really missing the festive mood, and very much in need of cheering up.  Lillie was more than happy to do it and she wanted to bring out the gorgeous shades of blue with the texture of snow skin for her mooncakes. Blue is an extremely pliable and exciting colour to work with in food as it offers such a rich palette of shades and tones. Depending on the thickness of the coconut milk you use or if you use water, the shades change and it is very much like being a scientist in a laboratory. You never know what you are going to get when you mix different liquids together with the butterfly blue pea powder. It is great fun as long as you approach it with curiosity and throw rigid expectations out of the window. Especially with so many cities around the world in lockdown, the last thing we want is to impose monotony on all aspects of life. With a simple mix of butterfly blue pea powder and a liquid, your kitchen can absolutely come to life with a variety of shades. Just imagine - no two mooncakes look alike! And they do not have to! No more standard colour and design. Life can be exciting.   Deliciously so!  As it was such short notice, we could not send our products by normal post, and what with lockdown restrictions, we knew the Australian post could not get things out as quickly as before. We took a chance and decided to Express Post My Blue Tea's products to Lillie. It was a rather nail-biting time as we really hoped the products could get to Lillie in time.   Unfortunately, My Blue Tea's parcel did not arrive. One important lesson all cooks learn and which we apply to our daily lives is to quickly improvise. That literally is no use crying over spilt milk and when a recipe goes wonky or if we are missing an ingredient, we try our best to improvise and salvage the dish.  So we quickly moved on to Plan B. We called Roger Yeo, the proprietor of Lion City Asian Grocery in Mt Waverley. We explained to him our situation and luckily for us, Mr. Yeo was such a lovely, generous soul he agreed to assist us. Lion City Asian Grocery stocks My Blue Tea's products and he actually personally delivered My Blue Tea products to Lillie. We were so grateful for his help. Finally Lillie could get our products to make her beautiful snow skin mooncakes.  We feel proud that Lillie had chosen to use My Blue Tea's products for her mooncakes - an age old traditional recipe that requires skill and patience. Lillie was set to be a chef from the moment she was born. Her family were all dedicated foodies in Vietnam. Food was worshipped, adored and highly respected in her family. She grew up living, breathing and of course, eating dishes that were skillfully whipped up. It was Lillie's father and maternal grandmother who taught her precious lessons in eating, cooking and naturally, living well. When a child grows up learning the fine art of cooking from people who are near and dear to them, the child naturally develops a genuine love and talent for food and cooking. It is clear when you look at Lillie that she has been nourished from the inside out growing up - her sunny smile is the first thing that strikes you about her. There is something open, inviting and honest about her that welcomes you into her space. For Lillie, her love of life is intimately connected with her love of food. And we understand Lillie when she says that food connects her to people and takes her around the world and gives her purpose. Food has connected Lillie to us, and in turn that continues to connect all of us to foodies in her circle and in My Blue Tea's circle. And it is a joyous connection we all have, food unites and never divides. All true-blue chefs and foodies are eager to learn and share and tomorrow is always a great day to look forward to, for more food experiments and sharing good food with family and friends.   We clicked with Lillie because we share the same philosophy of giving back with abundance. That is how life continues! Lillie has had a rich career as a chef, coach, educator and presenter. It is important for her that cooking is not an exclusive arena available to only a chosen few. In fact, what drives her is the goal to make cooking available to many, to make it affordable, sustainable and fun!  Lillie lives and breathes her values of sharing wholesome, quality food with people and making connections wherever she goes. She is a guest presenter on The Cooks Pantry (Channel 10) and My Asian Banquet (Channel 7). She is also an advisor and in-store pop-up presenter for several well-known supermarkets and shopping centres. And if that is not enough to keep her busy and satisfy her craving to share amazing food, she also works actively with NDIS (National Disability Insurance Scheme) students and their families to help make food accessible by teaching them how to prepare and cook food, all true to her values of making food accessible, fun and making a difference in people's lives.   And Lillie does not stop there. At weekends she is eagerly sharing her love of food and culture with other enthusiastic foodies at some of Melbourne's largest indoor and outdoor food festivals and events.   We take our hats and aprons off to Lillie for making her 24 hours stretch across the week to give back to the community all her knowledge, experiences and most importantly, love for cooking!  ​ We love how Lillie is experimenting with My Blue Tea´s products to create new flavours, textures and colours. We are so driven to do what we do because, quite simply, food is exciting! If this gets you inspired, why not try out some culinary experiments of your own with My Blue Tea's range of superfoods and powders ? You never know what you are going to get!   Keep an open mind and stay curious! Bring out the Lillie Giang in you!  ​ How to support FOFA To read and to be part of about FOFA, Feed One Feed All and everyone can make a difference, and every meal counts. If you wish to support FOFA, you can do so in three ways: (1) Love My Blue Tea's products by shopping  with us. At check out, donate a minimum of $2.00. (2) Donate  in cash or kind. (3) Be a volunteer at FOFA, Melbourne on either Thursdays or Fridays and they are located at Resound Church , Scoreby Victoria

Getting to the Heart of Cooking Whenever chefs share with us their history and how they started, we are always amazed, and so grateful that they put in the hard work and courage to make a career change to become chefs. Jeffery Liew is one such chef. Connecting with the Past We are so glad Jeffery Liew did not stay in the Sciences! Jeffery's culinary touch is one that reminds you of the good old days and of home. He is proud of his Malaysian and Peranakan roots and keeping the tradition and culture alive by introducing it to Australia is what makes Cheffery's Kitchen stand out. Whenever Jeffery cooks, he has a pair of eyes looking forward with his creativity and innovation in fusing the best of different culinary worlds, and he also has a pair of eyes that look to the past, embracing his heritage and honouring the food and dishes his parents grew up with. Each time he cooks a traditional dish, it is like a little time travel for him to experience what his parents ate as children. It is a beautiful, intimate way to be connected with one's family and culture. Giving Back from the Heart When Jeffery first set up Cheffery's Kitchen , he was very clear about his mission - to give back to the community. My Blue Tea has always been drawn to chefs who share our values of giving back to the community. Read more here about how we give back to the community with our sustainable farming practices. We admire Jeffery's simple humility - he does not put his culinary skills on a pedestal as the main highlight of his career. He is highly dedicated to doing his part for the less fortunate and sharing with people who are experiencing difficult times. Having lost his father to cancer, Jeffery understands the difficulties people go through when there is an illness in the family. He takes part in the Biggest Morning Tea every year - it is his hope that one day, the world can be cancer-free and nobody would have to suffer the way his family did when his father battled the disease. Jeffery's signature macarons may look petite and delicate but he has a huge, rock solid heart of gold when it comes to paying it forward. Earlier this year, he did fundraising for the bushfire victims in Australia. And he does not stop there. He also sells pastries and kuih to fundraise for the homeless. Jeffery is a chef who genuinely cooks from his heart. Some yummy bakes Chef Jeffery has made for private orders. From left they are Pandan & Sesame seed cookies. Pandan + Milo macaron - OMG!! Jeffery has generously shared his Pandan Hot Cross buns recipe  which is popular every Easter. Pair it with a hot cup of Blue Tea. What's in store from Cheffery's Kitchen? Want more? Looking to make your own culinary creations? Then check out the  My Blue Tea Blog  and  TV Channel  for gorgeous recipes created by chefs from the world over!

From Law to Raw Malaysia is a culinary paradise - one of its most prized gems is Raw Chef Yin. And she is famous because she actually does not really cook, so to speak. Raw Chef Yin is Malaysia's very own raw vegan chef!    Raw Chef Yin herself is a great marketing model for raw foodies and those passionate about vegan food. And it is not just because she creates amazingly delicious raw vegan dishes. It is because she is in her mid forties and she looks half her age. And her natural joy and smile attest to how raw vegan food has completely changed her life. Meet Raw Chef Yin in person and you will want to be like her, look like her, feel like her. At My Blue Tea , we have had the pleasure of speaking to many chefs who actually did not start off in the culinary industry but chose to pursue it mid-career. Making a big life change is never easy and Raw Chef Yin could have been working in law but chose instead to train at the world's leading raw and plant-based culinary academy so she could dedicate her time to sharing her joy for healthy, delicious raw vegan cuisine.    In Full Bloom One cannot help but get enthusiastic about raw vegan food when you see what Raw Chef Yin has achieved during her culinary career. Only someone who genuinely believes in what she is doing would dedicate so much of her time, effort and energy into this cause.    She is a Certified Raw Food Teacher and has been invited to conduct sessions all over the world in London, Brighton, Boston, France, Australia, Bali, Taipei, Hong Kong, Macau, Singapore, Bangkok, Chiang Mai, Kuala Lumpur, Petaling Jaya & Penang.   In order to reach out to people, Raw Chef Yin also presented at TEDxUSM NibongTebal 2018 where she spoke on “The Transformative Power of Raw Vegan Food” . She is not shy to reach out to people and she is so driven in her quest she was selected to represent Malaysia at the Massachusetts Institute of Technology Beyond Food Bootcamp where she got together with other like-minded professionals to share their knowledge in working towards solving the world’s food challenges. Her passion for raw vegan food runs so strong she is happy to share on different channels and has even appeared on national radio shows such as BFM: The Business Radio Station, Matic.FM , eFM and Aforadio. There is literally no excuse for people not to learn about the benefits of raw vegan food!  Festivals are another place where you cannot miss Raw Chef Yin. She has presented at various vegan festivals worldwide such as:  - Perth Vegan Expo - Brighton Vegan Summer Festival - Bali Vegan Festival - Singapore Vegan Festival - World Vegan Day - Malaysia Vegan Festival   You would think this is where we end and start talking about something else. Far from it! Raw Chef Yin has a way of squeezing 48 hours out of the usual 24, for she has found time to even publish her own books! She has conquered the spoken word and of course she is not going to miss out on the written word either!   Raw Chef Yin has been featured in media publications such as The Edge (Options), The Sun, The Star, Female Magazine, Oriental News Daily, Jelita, The Malaysian Reserve, Focus Malaysia, The Malaysian Women’s Weekly, Malay Mail, Fireflyz, Senyum Magazine (in Japanese), Calibre, Clozette, Brain Food Magazin (in German). She also has a bestselling book in English and Chinese enticingly called Guilt-free Desserts . We definitely want to get a copy of that one.    If you are more digitally-inclined, check out her published eBooks such as:  1. Raw Vegan Delights: Asian Edition 2. Fun with Asian Raw Food 3. Fun with Ferments (Number 3 in the world in category E19 Fermentation for the 25th Gourmand World Cookbook Awards 2020) 4. Fun with Vegan Cheese 5. Fun with Asian Raw Food 2 The Origins How did someone go from having a law degree from the University of London to a raw food chef? Raw Chef Yin battled with skin problems since she was a child and her parents tried every solution that was available, from harsh steroid creams to gooey bitter Chinese herbal medicine that she forced herself to drink while pinching her nose. This neverending chase for the elusive cure that cost her parents a lot of money lasted 30 long years. It meant growing up constantly having to be careful about her skin and having to deal with restrictions in activities, frustrations, embarrassments and pain.  Raw Chef Yin finally found a remedy. And it is literally as simple as it sounds. Plant-based, whole foods that have not been heated up at high temperatures.    This meant a 360 degree change in her life. She never stopped learning about what is healthy eating and healthy living, and in the early 1990s she developed a growing awareness of how meat was not good for the human body. She started to reduce her intake of meat and instead selected only vegetables and some fish and seafood. She kept fish in her diet because it was the general misconception at that time that humans needed to get protein from fish.  2014 was a defining year for Raw Chef Yin. It was then when she had her first fully raw vegan meal. She came upon a blog called This Rawsome Vegan Life which showed a recipe for a fully raw meal - a raw lasagne with cashew cheese and broccoli sundried tomato pesto. She spent two hours poring over the preparation and it was well worth the time and effort. It was surprisingly delicious and most of all, it gave her a feeling of lightness and energy. This was enough to convince her that raw food was the way to go.    In 2016, she became a full vegan. At that time, being vegan was still a new concept so she started researching and found a small but strong vegan community in Malaysia. She started to take part in vegan activities and she clearly has not looked back since. It set her off on a quest to learn as much as she could about raw food. She sought out cookbooks, read blogs, watched videos and all that eventually led her to raw vegan celebrity chef Matthew Kenney and she was immediately hooked. She signed up for her first course Everyday Raw Express . This was a milestone for her as this was where she learnt to make everything ranging from beverages, appetizers, soups, main meals and even desserts that were all raw, clean, beautiful and delicious.  Interestingly enough, Raw Chef Yin was actually already on a vegan diet when she was a child because she grew up snacking on raw cucumbers, carrots and celery sticks. It was thanks to her parents who started this habit of eating healthy raw vegetables, making sure she always had a small portion of raw food in her meals. Unfortunately, children are not always the kindest creatures sometimes, and her way of snacking led to a lot of teasing and name-calling from her schoolmates. For the other children, Raw Chef Yin´s snacks were more like ¨rabbit food¨ or a ¨goat´s diet¨. Now Raw Chef Yin is the one who has the last laugh as she is not only enjoying an incredibly healthy body and life thanks to her raw vegan diet, she has also become incredibly successful in her career promoting the benefits of this way of eating.  Just Keep Growing Raw Chef Yin then started an Instagram account to document her raw vegan journey. Friends were always curious and delighted to be invited over as very willing guinea pigs to try out her recipes and raw food experiments. Once, she even made a 4-course fully raw Christmas dinner for her family. There was Zucchini Tartare, Mushroom Nut Burgers, Durian Pie and Fig Water Kefir. Hard to imagine all that being raw and vegan? Raw Chef Yin has proven this can be done, and enjoyed! We would very much like to be invited as her guests for her next Christmas dinner.   Raw Chef Yin is one of those people who would go all the way for what she believes in. Raw vegan food for her was not just a casual Sunday hobby she picked up. She trained at the world's first classically structured raw and plant-based culinary school - the Matthew Kenny Culinary Academy at Evason Hua Hin, Thailand where she got a solid foundation in raw food preparation and it gave her the confidence to go even further in her career.  ​ Three Matthew Kenny courses and a year and a half of making raw meals later, she finally felt ready to dive completely in. She started conducting simple raw food workshops and she had so much fun sharing her knowledge that it drove her to do even more for raw vegan food. Coming from Malaysia which is rich in fresh vegetables and fruits all year round, she was in the perfect environment to build awareness and appreciation for local produce. Since then, she has created beautiful unique raw vegan dishes such as Ciku Pudding with Dragon Fruit Coulis, a Malaysian Mango Salad Dressing and lacto-fermented Belimbing Buluh. This not only drove interest in raw food but also encouraged locals to recognise the value of their local products instead of relying on imported ones. This was her first step towards Crafting the Future of Food in Malaysia.    Nowadays, her workshops are all sold-out across Asia, including Hong Kong, Thailand, Taiwan, Bali and Singapore.    Raw Chef Yin is now the host of her very own (non)cooking show called Velicious with Raw Chef Yin , possibly the very first raw vegan (non)cooking show in Malaysia. Yet another feather to add in her chef's hat!  Raw Chef Yin is also a Certified Raw Food Teacher, having successfully completed a Raw Teacher Training Intensive taught by Karen Knowler in 2016 and 2017. Raw Chef Yin wanted to take her skills and knowledge to a world-class, professional standard. Since then, she has even worked with raw vegan French Chef Tina Barrat to introduce raw fine dining experiences to people in Hong Kong and Malaysia.    What allows Raw Chef Yin to keep growing in her passion for raw food is her dedication to developing recipes on dishes that she loves. She is excited about food and its tastes, textures, flavours and it is simply a matter of veganising these beautiful dishes and creating a healthier option. "Never stop learning" is probably Raw Chef Yin's motto as she never stops researching and learning - attending courses, reading, watching videos, attending summits and definitely a lot of contact with other eager vegan chefs to share their passion and experience.    Like Raw Chef Yin, My Blue Tea adores food and is always on the lookout for fellow foodies and chefs who are eager to try new natural, healthy ingredients. Check out the beautiful dishes Raw Chef Yin created with our superfood powders ! Imagine using already healthy superfood powders to create raw vegan dishes - that is like boosting the power each dish! Why not try making a Cauliflower Blue Rice Nasi Kerabu and for a special treat, how about a Pandan Matcha Frappuccino?    Planting Seeds for the Future Raw Chef Yin has come a long way since being an awkward child scratching away at her skin and feeling hurt by the tauntings of schoolmates at her super healthy raw-as-can-be carrot sticks.    She has seen a growing awareness and demand for raw vegan food in Malaysia, and events such as World Vegan Day is helping people learn more about this way of life. There have been more fully vegan places coming up which is helping to change the mindset that being a raw vegan is difficult and troublesome. There is even a Malaysian Vegan Society now with regular vegan meetups.    Clearly, a lot has changed since the time when Raw Chef Yin first started out on her raw food journey. She continues to believe in the value of education and sharing knowledge. She loves posting photos of appetising vegan food on her social media channels to show people that raw and vegan does not mean boring, dry or tasteless. She can even make Sambal Belacan that is raw vegan! That is quite a feat and very exciting! Definitely one dish that will get people to sit up and notice! People tend to reject anything that is unknown or inaccessible and what Raw Chef Yin is doing is bringing raw vegan food right to the very heart of the people - it is not about telling them to eat new dishes that are strange, and simply preaching about how healthy something is is not always the most effective way to reach out to people. It is about showing there is another way to live, there are choices and people can still enjoy what they love and are used to. Delicious food is always a beautiful way to quell doubts and fears, not to mention get people excited and connected!  Raw Chef Yin is dedicating her life to planting these beautiful seeds for a better and healthier future, not just for herself and those who are already fans of raw food, but for the benefit of many others who are still unaware or fearful of it, and for the planet as well. She hopes that one day, having vegan options would be as common place as having any style of cuisine and people would be well informed about raw vegan food and have options to freely enjoy raw vegan food anywhere in the world. She is taking heart in the fact that raw vegan food is already gaining a strong foothold in the USA and in the UK, so it would be just a matter of time before Malaysia embraces raw vegan food.    Ultimately, choosing a whole-food, plant-based lifestyle would mean a healthier nation of people and a more sustainable world for everyone. We are sure the little girl that Raw Chef Yin was would be very proud of where her adult self is now, and of how much she has accomplished "If she could go back in time, she would treat her little girl self to a delicious meal of kiddie lasagne that is raw and yummy, and perhaps invite the other teasing children to join in and let their stomachs help them realise, instead of laughing at a little girl who enjoyed snacking on raw vegetables, they could share her snacks and change their lifestyle for a healthier, more joyous one." Inspired Yet? If reading all this about Raw Chef Yin has inspired your raw side to start whipping up some raw vegan dishes, check out all these courses she has! You can get started right here right now on a delicious raw vegan journey to glowing health!  Raw Vegan Cheese How to Make Tempeh from Scratch Mouthwatering Korean Dishes Dairy-Free Ice Cream   Raw Vegan Japanese Cooking Christmas Showstoppers   Rawk with Yin - monthly vegan course Velicious with Raw Chef Yin   Tantalising Thai The Ultimate Guide to Raw Vegan Afternoon Tea   Are you ready to join Raw Chef Yin in her delicious raw vegan food journey? Vegan Tempeh with some Pandan Powder, Roselle Mango Sago pudding and Vegan Mooncake with roselle and Butterfly Pea flower Want more? Looking to make your own culinary creations? Then check out the  My Blue Tea Blog  and  TV Channel  for gorgeous recipes created by chefs from the world over!

Daring to Change…for a Sweeter Future Catherine had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a patisserie chef! Now Catherine lives and works in Melbourne as a pastry chef. Follow her Facebook page Cat's Bakery Creations and get that saliva flowing! Catherine spends a good part of her time on baking for charity, so while you may not get to order her lovely creations from her Facebook, she is always open to charity opportunities and sharing beautiful food with people is something to feed one's soul as well. Every chef we meet has got an amazing story to share. It is never just about someone who likes food or likes to cook. We have heard so many inspiring stories of how each chef got to where they are now. These have been inspiring food for thought and for My Blue Tea, being connected to culinary experts from all over the world is is also a wonderful motivation to keep doing what we do. These are all people who trusted in their vision to share amazing, healthy food with others and we get such a thrill when chefs experiment with our superfoods and beautiful dishes emerge as a result of this marriage between their skills and our ingredients! So here's food for thought:- What does one do after spending 27 years in a qualified profession and finding that this is really not making one jump out of bed every morning? Chef Catherine's love for baking knows no bounds, resulting in beautiful cakes ie Butterfly Pea Blue Velvet Cucpake, Purple Sweet Potato Cupcake and Pandan Green Velvet Cupcake. So here's food for thought: Chef Catherine took the plunge and dared to change. And she is certainly not looking back. Her change has led to a far sweeter future that is making her love every single minute of her life. Out of Chef Catherine's Comfort Zone Catherine had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a pattiserie chef! Talk about leaving one's comfort zone! Her passion drove her to bake any chance she got - she taught herself from recipe books, YouTube and just rolling up her sleeves and getting her hands deep into her ingredients.   In 2015, Catherine took one step further. Learning on her own was no longer enough. To take her dream towards reality, she decided to train as a professional pastry chef in Melbourne. She successfully completed her Certificate 3 and Certificate 4 in a patisserie course and she received her Diploma in Hospitality Management course in 2017. Eat your Natural colours, it's healthier! From left it's Blue Yule log cake for Christmas, Black Pink Dragon Rolled Cake and Pandan Victoria Sponge Cake. Catherine has generously shared all these recipes on our blog. Chef Catherine - Growing Healthier Making that scary change was the best thing Catherine did for herself, and we are glad she did it as we can now all enjoy her delicious creations! As in any art, all artists strive to grow and improve. Catherine is moving into exploring healthy baking with natural ingredients. My Blue Tea loves collaborating with chefs from all backgrounds who share our passion in healthy eating that is also exciting! Catherine has created several new recipes using My Blue Tea's superfoods ingredients.   Now Catherine lives and works in Melbourne as a pastry chef. Follow her Facebook page Cat's Bakery Creations and get that saliva flowing! Catherine spends a good part of her time on baking for charity, so while you may not get to order her lovely creations from her Facebook, she is always open to charity opportunities and sharing beautiful food with people is something to feed one's soul as well.   If you are inspired by Catherine's self-made pastry chef career path, why not try out some of her beautiful recipes yourself? And perhaps after this, you may also be inspired to relook at your career and ponder how you can make your future sweeter! Want more? Looking to make your own culinary creations? Then check out the  My Blue Tea Blog  and  TV Channel  for gorgeous recipes created by chefs from the world over!

Daring to be Authentic and Beyond Once you see and taste Chef Nora´s culinary creations, you will be tempted to take her home with you. Eating has never been this exciting! You get to taste food from home that has an exciting international twist plus a good dose of family love injected into it.   Based in San Franciso, Nora is someone who has managed to not only retain authenticity in her cooking but has also completely redefined the idea of global cuisine, mixing flavours that enhance each other. There is absolutely no clash of cultures in her dishes.   It is impossible to put Chef Nora in a box and label her cooking as one or the other. She is in a league of her own. Daring to be Authentic and Beyond Chef Nora Haron's background is Singaporean, of Indonesian-Indian descent. With a grandfather from Kerala, South India and a grandmother from Java, Indonesia, Chef Nora grew up living and breathing all the rich, exotic, wonderful spices. In fact, her grandfather had his very own special curry spice mix. None of the ready-made mixes bought from a supermarket. Chef Nora´s childhood memories were delicious ones where she would go with her mother sourcing for all the individual spices needed to make grandfather's special curry.    Blending it all Together  Having had a solid foundation with her mother and grandmothers as her culinary gurus, Chef Nora went on to attend the San Francisco Baking Institute. Now she leads the culinary team at Red Bay Coffee in Oakland and is also the Director of Culinary for San Francisco's 4P's Restaurant Group. Interestingly enough, her real inspiration for diverse cooking came from her mother while helping her prep meals in Singapore. Chef Nora has managed to blend the authentic with the diverse in her cooking and as far as she is concerned, whatever labels people place on her cooking, ¨ the flavours are still home ¨.    Chef Nora is well-known in San Francisco , and her genuine love for cooking and how she enjoys feeding her guests is evident. Beautifully blended species and carefully chosen ingredients all respectfully and skillfully cooked together - these keep guests coming back for more. This is cooking for the sake of enjoying a culinary experience, and it is growing die-hard fans who love authentic Asian cuisine as well as those who are open to tasting exciting new flavours.  Don't Forget the Dessert As a trained pastry chef, baking is something that brings her joy. Her desserts carry her signature authentic and diverse flavour where you just want slice after slice of cake without needing to impose a label on it. Is it Singaporean, Indonesian, Indian, Californian, American? It is simply put, Chef Nora-n. It is food made and filled with love, which is how Chef Nora wants it to be, and how she wants her guests to feel after a dining experience with her - full to the brim and drunk on culinary love.  Did you Know?  A little side tidbit for those who do not know - Chef Nora used to work for Martin Yan in the cooking series, TASTE OF MALAYSIA. Chef Nora was behind the scenes prepping ingredients and the finished dishes for Chef Martin Yan to his live audience.”  Powder it Up!  My Blue Tea was introduced to Chef Nora via Malaysia MasterChef Judge, Chef Jo on Instagram. We are so delighted with how social networks can bring people together from so far away! When we connected, Chef Nora ordered some superfood powders from us. This was during the COVID-19 lockdown and it took more than a month to arrive from Australia all the way to California. It was a nerve-wrecking time - we were both anxious the powders would not arrive in time for her to make her amazing Cinta Nasi Lemak with Blue Rice to serve her friends. All good things certainly do come to those who wait and Chef Nora got right down to experimenting with our powders and created these gorgeous beauties here. We can´t wait to see what new creations Chef Nora would come up with next!  Pandan Flan, Chef Nora's Cinta Nasi Lemak with naturally tinted with Butterfly pea Pandan Snowskin Mooncake at Killiney Kopitiam USA made by our good Chef Nora Haron  Testimonial everyone loves the Butterfly Pea Nasi Lemak and the "Purple/Blue drink" Chef Nora's Cinta Nasi Lemak with naturally tinted Blue Rice is now one of her popular offerings!   This guys love it so much.   Want more? ​ Looking to make your own culinary creations? Then check out the My Blue Tea Blog and TV Channel for gorgeous recipes created by chefs from the world over!