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Winter Warmer with Sarawak Laksa "Breakfast of the Gods" - the late Anthony Boudain If you've been keeping up with our blog, you're probably familiar with our beloved Brand Ambassador, Vyen. She has a passion for creativity and uniqueness, which led her to invent the Sarawak "White" Laksa. This innovative dish involves a twist in the traditional process by simmering coconut milk with chicken and prawn stocks. Later, she adds our Sarawak Laksa paste into the flavourful broth. She even uses our Sarawak Laksa paste as "sambal" which is another great idea. We believe it's a fantastic concept, but it might not resonate with die-hard Sarawakians. Let's give a round of applause to Vyen for her dedication in uncovering three innovative ways to utilize our truly authetntic Sarawak Laksa paste, such as: (a) as traditional Sarawak Laksa (b) Sarawak "White" Laksa (c) use our our Sarawak Laksa paste as "Sambal" - as it contains >40 types of herbs. She loves it as it is not oily at all - her testimony. #doku #sarawak #dokubiotech #sarawaklaksa #whitelaksa Method: 1. Prepare the rich coconut soup base: *2 packs @my.blue.tea Coconut milk powder *Chicken Broth (choice of broth: prawn, vegetable etc.) *1 stalk of lemongrass (optional) 2. All in one Sarawak laksa paste @my.blue.tea - with all the unique blend of galangal, turmeric, garlic, shallots, chilli, belacan (shrimp paste) 3. Personalised your own curry laksa with your choice of ingredients: Some ideas to choose from: Shrimps, chicken, pork, fishballs, tofu, eggs, blood cockles, bean spouts, cabbage, cauliflower, coriander, calamansi and more! Be creative Anthony Bourdain called Sarawak laksa the “breakfast of the Gods,” and the “weapons grade plutonium of breakfasts.” He was so taken by it that he returned to Sarawak a second time, many think just to experience Sarawak laksa again. Did you know you can create Curry Laksa using our Meat Curry Base + Sambal Tumis. Recipe on our website blog. Vyen's Custom bowl of Sarawak "White" Laksa: Wonton Egg noodles, Roasted Pork Belly, BBQ Pork, Fried tofu, Eggplants, Green beans and Mint leaves. Must-haves ingredients are Calamansai limes and Sambal and of course, a pack of our Doku Sarawak Laksa paste the traditional or the vegetarian Sarawak Laksa. From left Sarawak Laksa serve it anyway you want with our in-house Doku brand : (1) Traditional Sarawak Laksa by Joan Ting (2) Sarawak "White" Laksa by Vyen (3) Vegetarian/Vegan Sarawak Laksa by Raw Chef Yin (her version) with blooms from her garden. Discover more about our sustainability program in Sarawak, where we collaborate with local partners to cultivate natural, organic and exotic produce  for you and our community. Here are some popular and trending Winter Warmer Tea blends recommended by us to help you stay cozy during autumn and winter. Enjoy Goodnight Sweet Dreams - Blue Tea and Lady in Red - Hibiscus tea, both rich in Vitamin C.

My Blue Tea is spicing up the scene with the launch of Borneo Hot Sauce. Crafted from Momporok Chilli, this exquisite sauce is born from seeds selected and sown by Bornean Bulbul birds at dawn's first light. These birds, dwellers of forests and thickets, contribute to a natural growth process by consuming the chillies and returning the seeds to the earth. Typically nesting within dense bushes and feeding on fruit and insects, the Bulbuls play a pivotal role in the creation of our unique hot sauce. The Bulbul birds enjoy Momporok chillis The Momporok chilli, a legacy from ancestors to future generations. Cultivated along the tranquil southeast coast of North Borneo, employing regenerative methods aimed at reducing atmospheric carbon, revitalising our lands, and strengthening communities. The Heart of Borneo Borneo, a giant, rugged island in Southeast Asia’s Malay Archipelago, is shared by the Malaysian states of Sabah and Sarawak, Indonesian Kalimantan and the tiny nation of Brunei. Borneo, the world's third largest island, accounts for just 1% of the world's land yet holds approximately 6% of global biodiversity in its rich, tropical forests. Its species range from the distinct Bornean orang utans and elephants to the giant pitcher plants, clouded leopards and Rafflesia flowers. It’s known for its beaches and ancient, biodiverse rainforest, home and in Sabah is 4,095m-tall Mount Kinabalu, the island’s highest peak, and, offshore, the famed dive site Sipadan Island. With a 130 million years old, Borneo's Rainforest is one of the oldest in the world, and home to a dizzying number of species (15,000 of plants, 3,000 of trees, 221 of land mammals and 420 of birds!). Borneo Rainforest is twice as old as their antipodal cousins in the Amazon. The Taste of Borneo My Blue Tea has introduced various products from our factory like the Torch Ginger flower (dried slices), Sarawak Laksa, Pandan and Butterfly Pea , Roselle, Calamansi, Dayak Ginger and Bamboo Tea. You can expect more Borneo gems at our store in the future. Today we are turning up the heat with the NEW BORNEO HOT SAUCE. A gift that stands out – and it's deliciously unique! Whether it's for corporate gatherings, housewarmings, weddings, or any event needing a sprinkle of flavour, we have the perfect spicy present. Just in time for Mother's Day! Borneo Hot Sauce - Order now for Mother's Day delivery. Beautiful & individually boxed, only 20 sets (of 4 different varieties) available OR design your favourite box of 4 chillies for Mom with the spice level you like. There are 4 flavours available and they come gorgeously designed, perfect for a Hot and Spicy Mom. Borneo Hot Sauce - Good in Everything 🌶 indicates level of spiciness The pack boxed our bottles of 4 flavours with intense heat that are #goodoneverything. 🌶 Sweet Chilli: A tantalising blend of sweetness, tanginess, and spiciness. 🌶🌶 First Green Harvest: An irresistible hot sauce with a spicy kick and tangy twist. (Green Chilli) 🌶🌶🌶 Ripe Red: Experience the perfect balance of flavours with a creamy touch. 🌶🌶🌶🌶 Classic Extra Spicy: Our ultimate sauce, delivers an intense kick that leaves your taste buds buzzing with excitement. Applications for our Momporok Chilli Borneo Hot sauce - as dipping, on burgers, on fried rice, fried noodles, on dumplings - good on anything you like to spice up! Bold Cocktails Including Tah dah ----> if you are brave enough and also adventurous we have recipes for Spicy Gin Tonic or how about a Hot sauce Mojito - add Butterfly Pea for a magical colour changing effect. Create your own bold cocktail and share it with My Blue Tea! Other Bornean Products Source : Wikipedia The Bornean bulbul (Rubigula montis) is a member of the bulbul family of passerinebirds. It is endemic to the island of Borneo. The Bornean bulbul was previously placed in genus Pycnonotus. This genus was found to be polyphyletic in recent molecular phylogenetic studies and five bulbul species, including the Bornean bulbul, moved to Rubigula. Until 2008, the Bornean bulbul was considered as conspecific with the black-capped, black-crested, ruby-throated and flame-throated bulbuls. Some authorities have considered the Bornean bulbul to be a subspecies of the black-capped bulbul. References Wikimedia Commons has media related to Pycnonotus montis. ^ a b BirdLife International (2016). "Rubigula montis". IUCN Red List of Threatened Species. 2016: e.T103827210A104339614. doi:10.2305/IUCN.UK.2016-3.RLTS.T103827210A104339614.en. Retrieved 20 November 2021. ^ a b Gill, F.; Donsker, D.; Rasmussen, P. (eds.). "Family Pycnonotidae". IOC World Bird List. Version 10.2. International Ornithological Congress. Retrieved 8 August 2020. ^ Phillipps, Quentin & Phillipps, Karen (2011). Phillipps' Field Guide to the Birds of Borneo. Oxford, UK: John Beaufoy Publishing. ISBN 978-1-906780-56-2. ^ Shakya, Subir B.; Sheldon, Frederick H. (2017). "The phylogeny of the world's bulbuls (Pycnonotidae) inferred using a supermatrix approach". Ibis. 159 (3): 498–509. doi:10.1111/ibi.12464. ISSN 0019-1019. ^ "Species Version 1 « IOC World Bird List". www.worldbirdnames.org. Retrieved 11 March 2017. https://www.inaturalist.org/taxa/793159-Rubigula-montis Rasmussen, P.C., and J.C. Anderton. (2005). Birds of South Asia. The Ripley Guide. Volume 2: Attributes and Status. Smithsonian Institution and Lynx Edicions, Washington D.C. and Barcelona. https://www.borneoecotours.com/attractions/reasons-why-you-should-visit-malaysian-borneo

for Eid al-Fitr or Hari Raya celebration NASI DAHLIA is an heirloom recipe from one of our team member. It inherited from her Grandmother for Raya Aidil Fitri as they call it in at home in Johor, Malaysia. Our Johorean, has now relocated to Sarawak, Borneo because Sarawak is the best place to live, surrounded by nature and it is one of the oldest tropical jungle on Earth. At 130 million years old, Borneo's Rainforest is one of the oldest in the world, and home to a dizzying number of species (15,000 of plants, 3,000 of trees, 221 of land mammals and 420 of birds and Rafflesia, the largest flower that bloom only once, it's good omen to get to watch it. Ms Dee is sharing her great Grandmother's heirloom recipe for this Eid el-Fitr celebration, after a month of Ramadan. Ms Dee makes amazing food, videos, and her photography is incredible. Welcome to MyBlueTea, Ms Dee! Eid al-Fitr or the Festival of Sweets is the earlier of the two official holidays celebrated within the Islam community. The religious holiday is celebrated by Muslims worldwide because it marks the end of the month-long dawn-to-sunset fasting of Ramadan. The month-long dawn-to-sunset fasting of Ramadan and this year is set to finish on either 9th or 10th April 2024, thus signalling the beginning of Eid Al-Fitr. We would like to celebrate this Raya or Eid el-fitri sharing with you Nasi Dahlia, a gift from Ms Dee and MyBlueTea. Thank you to Ms Dee's great grandmother. Nasi Dahlia (Nasi means 'rice') *2 cups basmathi rice - washed and tossed Stir-fry ingredients: *4 shallots *6 cloves of garlic *1/2 inch ginger *1 section of galangal *1-2 sticks of lemongrass *Coriander to garnish (All these are finely sliced.) *Optional - Cut red chilli & star anise to garnish *1 pack of @my.blue.tea Spargo Coconut milk powder *1 tbsp @my.blue.tea Pandan leaf powder *Salt & sugar to taste *Enough water to cook rice Method: (1) Stir-fry the ingredients until fragrant, add Pandan leaf powder and Coconut milk powder with enough water to cook the rice. Let it boil. (2) Add rice, transfer to rice cooker and let it cook. (3) Add salt and sugar to taste (if required). (4) Once cooked, garnish with coriander and fried shallots (optional). (5) Enjoy Nasi Dahlia with Rendang, Curry or Ayam Goreng Berempah........ so plate-licking good! And wait, some Sambal Tumis is always a must! Raya with Nasi Dahlia This Raya Aidil Fitri do enjoy Nasi Dahlia with Chicken curry or Beef Rendang or Ayam Goreng Berempah / Spiced Fried Chicken (SFC). Check out an easy peasy method to make the yummiest SFC in the video below :- Crispy Juicy Spiced Fried Chicken is the new homemade KFC! Perfect with Nasi Dahlia Ingredients: *50g @my.blue.tea Spargo Spiced Fried Chicken powder *1 Kg Chicken drumsticks *Curry leaves *2 stalk lemongrass smashed (optional) Big tip: The crumbly crispy bits are absolutely hands down the yummiest bits after deep frying! Mmm... Method: (1) Marinade chicken with Spiced Fried Chicken with curry leaves & lemongrass for at least 3 hours, overnight is recommended. (2) Deep fry the chicken pieces and be prepared for the heavenly aroma that will waft through your kitchen... (3) Optional to (a) air fry or (b) BBQ or (c) roast Scroll through the galley and be inspired what's in store for you! (1) Sarawak Laksa all new (2) Assam Laksa with rareR Borneo Torch Ginger (3) Pudding Layer Cake unique with Hup Seng crackers (optional to use Jacobs crackers) (4) Pandan Serimuka (5) Beef Rendang for Ramadan and Eid al-Fitri and...... Ms Dee's been very busy cooking up a big storm as she is amazed by MyBlueTea's Super easy Superfood Powders (Pandan and Butterfly Pea) and Super Spice Blends! We love that she is loving them! From bottom right (6) Dragonfruit / Pitaya Butter cookies (7) Pandan Japanese Milk Bread (8) Pudding Eaze - Japanese Caramel and lastly (9) Talam Berlauk / Savoury Pandan Steam Cake with Meat curry base. Ms Dee and MyBlueTea have been very busy eh........... and stay tuned for more....... videos and recipes. Sarawak Laksa, Breakfast for Gods, all new stocks (limited) available online.......... Our Spargo Super Spice powders are so good. It has been cooked to the beautiful flavours and then using our technology to freeze dry them.They are :- *All natural *No MSG *No preservatives *No artificial colours *No added oil (vs liquid paste) *Cook more with Less *BBQ, Pan fry, air fry of bake even microwave *Easy for travels i.e. overseas or camping & caravanning *Halal certified Trade Enquiries/ Wholesale & Retail are welcome as we provide large packs ie 500g or 1Kg depending on your needs for Superfood Powders, ExoticA Latte Blends, COCONUT SHAKE , Super SPICE blends and PANDAN. We're seeking cafes, restaurants, bakers and caterers or foodies. . Email - info@mybluetea.com.au or apply for a Trade account above.

Made with love with our favourite Pandan, giving it an Asian twist Canele or canelé is a French pastry, and one of our featured chefs, Catherine, has flavoured it with @my.blue.tea Pandan leaves powder. It has a soft and tender custard centre and a dark, thick caramelised crust, topped with Pandan ganache and desiccated coconut. This is best eaten fresh because the caramelised crust makes it crispy and when you bite into it… mmm... 👍👍. Check out Catherine's Instagram and beautiful reel! This recipe has been kept to be published specially for Mother's Day 2024. Pandan Canele Recipe: Makes about 12 (mold size 5.5cm) * 48g unsalted butter * Vanilla pod 1 or 2 * 600ml milk * 60g whole egg (without the shell) * 60g egg yolk * 180g brown sugar * 150g all purpose flour * 1.5g salt * 18g honey * 36ml rum * 2 tsp @my.blue.tea Pandan powder * 30ml coconut milk or 1/2 pack @my.blue.tea Coconut Milk Powder dilute 2 tspn into 30ml water Pandan Ganache *150ml heavy cream *1 tsp @my.blue.tea Pandan Extract *150g white chocolate, chopped. *30g butter Baking: Preheat 230c for 10min then 200c 40min Pandan Powder - 2 tsp + hot water What else can you make with our beautiful PANDANLICIOUS combo besides Canele? Catherine's favourite combo consists of Pandan Powder 100grams + Pandan Liquid extract 200grams. Or try our brand new 500 grams Pandan Powder. Pandan Canelle, Pandan Kuih Lapis, Pandan Macarons and Pandan Ondeh Ondeh - all natural flavours and colours. Method: 1. Put the milk, butter and vanilla pod together in a saucepan, bring to boil, then turn off the heat and let cool. 2. Mix the 1 egg and egg yolks and sugar, stir and add a small portion of the liquid from Step 1, stir well. 3. Add the sifted flour, mix well. 4. Add the remaining liquid from Step 1, then add the rum, stir well and sieve. Wrap with cling plastic wrap and refrigerate for 24-28 hours. 5. Brush the mold with a thick layer of softened butter. 6. Mix pandan powder with hot water and stir well. 7. Take out the batter after refrigeration, let it sit for at least 1 hour to room temp. 8. Pour in the Pandan powder mixture and coconut milk. You may add green colouring if desired. Stir and sieve, pour into the mold 3/4 full. 9. Bake 230c for 10min then 200c for about 40min, you can adjust according to your oven. Ensure the top is deep brown coloured after baking. 10. Remove from the oven and cool upside down. 11. Serve on the same day if possible. 12. Optional: Pipe pandan ganache and sprinkle with desiccated colour on top of the canele. #canelé#canelés#frenchdessert#pandancanele#caneledebordeaux#foodporn#homemadecanelé#pandandessert About Catherine: 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. 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! Follow Catherine on her Instagram for inspiration and ideas - https://www.instagram.com/catherine_cang/

Wow! Just Woweee for our beautiful awesome Mom How did Elizabeth achieve the baby blue shade in this Swiss roll? Love it.../xxx She simply utilized around 4 grams of MyBlueTea's natural Butterfly Pea powder and perhaps a few photography techniques, we presume! The key point here is the natural blue colour, as artificial dyes can potentially trigger eczema and ADHD in children. Besides, kids adore the colour blue! Give Mom a break, go natural colours and flavours with us. Blue Swissroll or Roll Cake We have a few shared a few versions of Swissroll cakes or also known as Roll Cakes with various flavours and colours especially "Blue" from our shop that you would like to bake and Pandan Swissroll with Palm Sugar, it is always a winner. For the adventurous, do experience our Durian Latte for you to bake yummy Durian Swiss roll, and for a regal touch, savour the Intense Purple Sweet Potato Swiss roll. Check out Elizabeth's recipe for the "Blue and White Cloud Swiss roll," just in time for Mother's Day or even for a Blue Christmas. Also by Elizabeth her lighter version of Polka Dot Purple Sweet Potato Swissroll cake and of course, this "Blue & White Cloud Swissroll" - YUM!! Ingredients: *55g canola oil *6g @my.blue.tea Blue Butterfly Pea powder *60g milk 95g low protein flour *7 egg yolk *7 egg white *3 teaspoons lemon juice *5 tablespoons caster sugar Filling: *300g thicken cream Lychee Have you checked out our Mother's Day Specials? They include :- Hot & Spicy Mom❤️ 🌶🌶 Special Four Hot Flavours in a Gift Set for Spicy Mum 🌶🌶 ❤️Pandan & Coconut Mom❤️ This duo goes hand in hand to make the best cakes, Nasi Lemak (coconut rice) and many more desserts. Grab our Pandan Powder - 500 grams offer. This Pandan Powder is great not only in desserts but also for making Pandan Beer, Pandan Gin, Pandan Soaps, Pandan Bodycare, Pandan Haircare or Beer and lots more for you to explore new opportunities and markets. Elizabeth enjoys baking late at night and is particularly fond of our Sambal Tumis in her Nasi Lemak. This Dragonfruit bread filled with cheese and cranberries is another awesome creation. The final photo showcases a Pandan Bun filled with Coconut and Palm sugar, a marriage made in heaven. Method: (1) Mix oil and Blue Butterfly pea powder then put in milk and mix till incorporated (2) Soft in flour and whisk in zigzag way (3) Put in egg yolk and whisk In zigzag way , leave the mixture aside (4) Put lemon juice into egg white and beat until bubbles form and put in sugar. Beat until stiff peak (5) Put 1/3 of egg white into the egg yolk mixture and fold gently then pour the whole mixture into the egg white and fold until well incorporated (6) Pour the batter into a lined 30 x 40cm pan and bake it at 160 degree preheated oven for 24 minutes (7) When it’s done, take out from oven straight away and remove the cake from the dish immediately and take away the baking paper (8) When it’s cool spread the beaten cream evenly on top side of the cake line up the lychee at 1/3 section spread more cream on the lychee and then roll up the cake gently by using baking paper (do not press it as it will break) (9) Use the parchment paper to gently push the roll so it is taut. (10) Wrap the cake in the baking paper and leave it in the fridge for 30 minutes (11) Cut the cake in the middle and put it onto a cake board or dish and Enjoy! About Elizabeth Tang (not much, we're afraid) Elizabeth is from Kuching, Sarawak but now loving Perth as her base. Elizabeth has a passion for baking. Often, she bakes late at night, and we usually look forward to see her posts around 3:00 am Sydney time. We can't help but crave a slice of her delicious cake or mooncake! And to visit Elizabeth 'hopefully soon and tp pader to order more../xxx She obviously love our Sarawak Laksa. Look at the bowl of Sarawak goodness. MyBlueTea have both Vegetarian and normal Sarawak laksa (new limited stocks are now in stock). Sarawak Laksa, the Breakfast of Gods as proclaimed by the late Anthony Bourdain. Suggested Tea Pairings for your Blue Cloud Swiss Roll : Chai Tea with a blend of spices and herbs ie Blue Inspiration; Fragrant Jasmine Green Tea; Butterfly Pea Tea (ideal for balancing sweetness in desserts and to manage sugar. - Please refer to our website blog and indemnity therein). Some suggested Short and Sweet Mother's Day Messages for dearest Mommy along with a warm cup of tea served with Blue & Cloud Swissroll cake :- Hugs and kisses. Love you, Mum! Enjoy this day that's all for you! Thanks for all that you do for me! Lots of love. You're the best mum! To the best mum in the world!

When you marry Scones + Hot Cross Buns = No Yeast "Celebrating Easter with these quick and easy, no-yeast PANDAN HOT CROSS BUNS😍 It’s a crossover between Hot Cross Buns and Scones but super delicious and perfect for those running out of time or don’t want to wait for the dough to rise 😆 Ever since I was little my family kept teaching me not to waste food because farmers work very hard growing and harvesting 😳 Did you know not all flour products give back to the farmers what they deserve? 🥹 I used self-raising flour from @thekindharvesthere, which is made from 100% responsibly grown Aussie Wheat 🌾 and donate 10c per bag of flour sold to Rural Aid to support Australian farming communities 💕 What’s not to love? Let’s celebrate our support to our hardworking Aussie farmers this Easter, by sharing your favourite Hot Cross Buns recipes using The Kind Harvest flour products - available from @colessupermarkets or online at coles.com.au 👋" This vegan Pandan Hot Cross Buns recipe is contributed by Candy @nourishandflourishsyd (her Instagram). Dry ingredients (make 6 hot cross buns): *2 cups plain flour (Kind Harvest), plus extra for rolling and dusting *1 tbsp Pandan Powder (My Blue Tea) *1/2 cup sugar (Nirvana organic Xylitol) *1/2 tsp cinnamon Wet ingredients: *2/3 plant-based milk *1/4 cup Coconut oil (Coco Earth Liquid MCT) (Add-ins: 1/2 cup chocolate chips and raisins Cross: *2 tbsp plain flour *2 tbsp plant-based milk *2 tbsp maple syrup What else have Candy PANDAN'd besides Hot Cross Buns ? From top left (1) Pandan Smoothie (2) Pandan Cake with Tofu Frosting (3) Pandan Giant Cookie - like it's really a huge cookie (4) Pandan Tarts with Pudding Eaze (5) Pandan Pancakes and lastly (6) Pandan Cookie bite using Pandan Liquid extract Method to bake Hot Cross Buns (1) Preheat the oven to 180C. Mix together dry ingredients in a bowl and warm the wet ingredients in another bowl. (2) Pour wet over dry mixture to form a stick dough. Knead the dough on a floured surface for a minute then add in raisins and choc chips. (3) Divide into 6 balls and arrange them close to each other on a greased baking pan. Brush the buns with milk and pipe the cross ingredients to make a cross shape. (4) Bake for 20-25 minutes until slightly golden on top. (5) Best eaten with 1-2 days and store in an airtight container at room temperature. Tip - These Pandan Hot Cross Buns can freeze well too. Meet My Blue Tea Team at "Easter in Cronulla" this weekend on 16th and 17th March 2024 from 10.00am at Don Locas Reserve. It's about 5-6 hours drive from our office, so make sure you take the opportunity to come and grab some goodies (it's a big hike for us to a regular apperance) and we like to meet you, so come over! We would have Butterfly Pea Tea, our staple Blue tea, Pandan Powder and Pandan Liquid extract available for you to bake all the delicious Pandan treats and of course, Coconut Shake with option to add Pandan Liquid extract and Gula Melaka (palm sugar). Or you can buy DIY Coconut Shake HomeKIt. About Candy:- Here's Candy delighting in her exquisite Blue Noodles! Our affection for her knows no bounds. Known for her candid nature and love for food, Candy graciously joined us at the Cake Bake & Sweets Show in Sydney in May 2022. She even shared her Tofu Cake recipe with us. For more culinary adventures, check out Candy's Instagram: @nourishandflourishsyd, and TikTok.

Woah you can actually 'Nasi Lemak' anything!? Yes, you can! 'Nasi Lemak' is practically a verb in our culinary world! We 'Nasi Lemak' everything. It's not just the national dish of Malaysia . We have created anything from a Nasi Lemak Cake to a Nasi Lemak Costume worn by Ms Malaysia in the Ms Universe Pageant! Chef Sabrina gave us Nasi Lemak Cupcakes and today we share with you these delectable Nasi Lemak Cookies! Jump to recipes below: Nasi Lemak Cookie Recipe Dragonfruit Coconut Shake Recipe Chefs love a culinary challenge, so we challenged one of our chefs affectionately known as Catherine the Great to create Nasi Lemak Cookies, Catherine-style, of course! With just 4 days to Lunar New Year, this recipe is fresh from the oven! Take these last few days of the old Tiger year to make these savoury cookies and welcome the Rabbit! Nasi Lemak cookies...Mmm..how should I describe them? It has complex layers of seasoning. The fragrance reminds me of an exotic blend of coconut, coconut milk and "hae bee hiam" (spicy dried shrimp sambal). The ikan bilis and peanuts are particularly striking in its finish and is so addictive! - Chef Catherine NASI LEMAK COOKIE RECIPE Ingredients: *20g @my.blue.tea Spargo Sambal Tumis Powder *50g - 2 packs of @my.blue.tea Coconut Milk Powder *225g All Purpose flour *120g Castor sugar (optional) *1 tspn Baking soda *1/4 tspn Salt *90g Butter *1 Egg wash *15g Anchovies *30g Crushed peanuts for decoration Method: (1) Preheat oven to 170C. Line a baking sheet with parchment paper and set aside. (2) Cream the butter with sugar until light and fluffy. (3) Sift flour, sambal tumis powder and add in baking soda and dehydrated coconut powder. (4) Mix the dry ingredients to the butter mixture and knead into a dough. (5) Put the dough in the fridge for 1-2 hours. (6) Shape into little balls (10-12g) and place them on baking paper, than press them down slightly with your palm to make a coin shape or use a cookie cutter to create the patterns you desire. (7) Egg wash the cookies then press roasted peanut and fried anchovy into the centre of each cookie. (8) Bake at 15-20mins or until cookies turn light brown. (6) Let it cool and serve before storing them in an airtight container. More cake and cookie recipes from our Brand Ambassadors and Passionate Homecooks Have a go at baking these and let us know how you go! Catherine has it all covered for you - cookies and cakes for all seasons - Lunar New Year Dragonfruit Cake, Durian Christmas Cookies and Raya Green Curry Mousse Cake. All recipes are available online. About Catherine 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 as well! Catherine has contributed quite a few recipes containing our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe. 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! Catherine has contributed a lot to our baking community. Quite a few small businesses are selling her creations such as Pandan Ondeh Ondeh Cookies and Pandan Ondeh Ondeh cupcakes, Pandan Gula Melaka Swissroll and Pandan Cendol Cake. Clearly another Pandan Addict!! Join the club! Follow Catherine on her Instagram for inspiration and ideas: https://www.instagram.com/catherine_cang/ Dragonfruit Coconut Shake Recipe Here's an auspicious drink for your Lunar New Year - "Dragonfruit Coconut Shake with Lychee". Both fruits are in season - the gorgeous dragonfruit and especially lychees. Why are lychees so popular in Australia? Lychees have been cultivated in their native southern China for centuries. Their popularity has seen them spread worldwide for commercial cultivation. They were introduced into Australia in the 1870s by Chinese gold seekers. It is Chinese tradition to offer lychees as a New Year good-luck charm because they are considered a symbol of romance. Stay tuned for what's in store at COCONUT SHAKE AUSTRALIA by www.mybluetea.com.au! We will be rolling out a lot of recipes and other fun stuff so keep a lookout! Reference: https://r.search.yahoo.com/_www.australianlychee.com.au%2fabout-lychees

Jump straight to the recipe Hot Cross Buns, Hot Cross Buns.... Can't get the nursery rhyme out of our minds every Easter or when we come across Hot Cross Buns! Hot Cross Buns Hot Cross Buns One a penny Two a penny Hot cross buns If you have no daughters give them to your sons One a penny Two a penny Hot cross buns..... While we love our Cinnamon Hot Cross buns, we also love to give it a twist and the way we do it at My Blue Tea is by adding Pandan and Coconut! So here's a recipe for you, Pandan Coconut Hot Cross Buns from one of our chefs, Jeffery Liew! He has been featured on My Blue Tea, find out more about Jeffery here. Here's the Pandan Coconut Hot Cross Buns Recipe Ingredients: For the buns 1 tbs dry yeast 10-15 grams @my.blue.tea Pandan Powder (dilute in 1 cup coconut milk - see below) 1 cup coconut milk – use 10 grams @my.blue.tea Coconut Milk Powder (dilute in water) 4 cups plain flour 1 tsp nutmeg 1 tsp ground cinnamon 1/2 tsp salt 1/3 cup castor sugar 80g butter, slightly softened and chopped 1 egg, beaten lightly 1/3 cup warm water 180g sultanas For the piping 1/2 cup plain flour 1 tsp olive oil 100g water For the glaze 2 tbs castor sugar 2 tbs hot water Soft, fluffy Pandan Hot Cross buns and Traditional Hot Cross buns by Chef Jeffery Liew. Note: Chef Jeffery Liew is making Pandan & Kaya Hot Cross buns and Macarons this year! We can't wait! Method: Add the dry yeast to the cup of warm milk and whisk together. Place the cup in a warm place for 15 minutes or until the mixture has become frothy. In a large bowl, sift the flour, nutmeg, cinnamon and salt. Add the castor sugar and mix to combine. Add the butter and rub together. Pour in the yeast mixture, the egg and the warm water (dilute Pandan Powder in warm water and mix in with the coconut milk). Total using 1 cup coconut milk and 1/3 warm water. Sprinkle over the sultanas. Stir together until the mixture forms a round dough ball. Grease a bowl with cooking spray and place the dough ball into the bowl. Cover with a tea towel and leave in a warm spot to rise for 45 minutes or until doubled in size. Preheat oven to 220 degrees celsius (200 degrees celsius if using a fan forced oven). On a lightly floured board, place the dough and knead for 5 minutes. Divide the dough into 12 equal sized portions. Roll each portion into a ball. Place 6 balls, 1cm apart in a greased 20cm square tin. Place the remaining 6 balls in a separate greased 20cm square tin, 1cm apart (using 2 separate tins makes it easier to handle and allows the balls to spread). Set aside for a further 15 minutes to prove. Make the piping by sifting the flour into bowl and adding olive oil and enough water to make a paste. Pipe the crosses onto the buns using a piping bag. Bake in the oven for 15 mins or until the buns sound hollow when tapped. To make the glaze, mix the hot water and sugar until sugar dissolves. Brush the tops of the buns with glaze. Place the Hot Cross Buns on a wire rack to cool and enjoy. Tips : 1. As a gauge, you can use 10-15 grams of Pandan Powder for each tray of 12 buns. 2. Try substituting with other jams, or honey, maple syrup, golden syrup or any other shiny syrups. A big thank you to Chef Jeffery Liew of Cheffery’s Kitchen, Adelaide for sharing this delicious recipe with us! Chef Jeffery is taking orders for Pandan and Traditional Hot Cross buns for those living in Adelaide, so get in touch with him if you already hear your stomach growling! And look what's on his menu! New! New! New! Macarons with Pandan Kaya filling. "Kaya" is Pandan Coconut Spread on toast and it taste just as delicious in Macarons. Also on the menu is "Hot Cross buns double chocolate" - check him out for more information - Cheffery Kitchen. Enjoy your hot cross buns with a warm cup of Blue Tea or any Blue Tea blends e.g. Blue Herbal Tea, Blue Goddess or Goodnight Sweet Dreams. Pandan Coconut Hot Cross Buns warming your hands and sipping on a cup of gentle Blue Tea...that sounds like the perfect afternoon to us!

Rendang many ways You can do so much with our spice blends, it is so versatile. Combine our spice blends to create different dishes and marry East + West flavours to create and Asian Fusion bomb. Create. Bring the "hidden Chef" in you. 2 of our best sellers are now back in stock and good news for Rendang lovers - we now have 500 grams Rendang pack for you or if you own a cafe, restaurant or is a private caterer - please apply for a Wholesale or Trade account or simply email to Amy - info@mybluetea.com.au Spicy Baked Macaroni The Spicy Baked Macaroni with Rendang recipe has 2 parts and we now have Food Service packs ie for catering and cafes/restaraurants etc Ingredients A: *300g Macaroni *70ml @my.blue.tea Rendang base powder *300g Beef/chicken (minced) *1 no Onion (coarsely chopped) *2 stalks Celery (cut small slices) *3 no Green chilli (cut small) *2 nos Tomato (coarsely chop) *80g Tomato puree Ingredients B:- *5g Salt *10g Sugar *5g Pepper *5nos Egg *1/2 can Evaporated milk *4-6 nos Cheddar Cheese (cut into pieces) *1 no Tomato slice (for garnishing) Spicy Rendang Macaroni or Spicy Braised Oxtail Rendang Why not try both? Beef Rendang is the norm however, Oxtail gives this a delicious + beautifully gelatinous collagen that is really a great treat for the skin + joints. A win win! Braise in the oven @120-150degC for a couple of hours (time may vary depending on your oven) till tender + fall off the bone! Pairs really well with steamed rice or roti. Even more tasty + flavourful the next day, if it lasts that long. Method: (1) Boil macaroni until cooked and rinse with cold water. Strain and keep aside. (2) Add cooking oil and put ingredients A. Stir well, add Rendang base and ingredients (B). Set aside to cool. (3) Pour above mixture and stir well. Add in macaroni. (4) Prepare casserole; beat eggs with evaporated milk and pour in the mixture. Level it and over with cheese. Garnish with tomato slices. (5) Baked in preheated oven at 180C for 20 mins or until cooked. Ready to serve. What's on next weekend besides a leap year? See you next weekend at the Malaysia Festival 2024 on 2nd March 2024, Saturday from 10.00am. We would have the following for tastings and for sale :- (1) Cendol & Bandung Coconut Shake with modern toppings from Black Boba, Coconut Jelly, Coconut ships, Red bean, Lychees or Peach Gum. (2) Kueh Serimuka by our partner, Smile at 1st Bite - the highlight is the combination of Pandan Powder & Pandan Liquid extract on these Pretty Face cake's. Smile at 1st Bite has her stall adjacent to us so come over and grab some beautiful Curry Puffs, Durian Puffs, Durian Custard cake and Kueh Pandan Seri Muka. (3) Spiced Fried Chicken wings using our Ayam Goreng Berempah Spice blends. And many more from our store ie Rendang Powder to cook this Spicy Baked Rendang Macaroni or get our Pandan Powder + Pandan Liquid extract combo to your lovely home. You might be able to grab a bargain too............ If you missed us at the Chatswood Lunar New Year 2024 event, then you DO NOT want to miss this as Cendol Coconut Shake is not served anywhere else in Australia - only your very own personal Coconut Shake Australia people - aka us!

This Pandan Cake has Fuchsia Pink Buttercream Roses made from Roselle and Dragon fruit powder that provides natural shades of red. (Want natural food colouring, go plant based!) This is the perfect cake to welcome the Wood Dragon this Lunar New Year while enjoying special moments during Valentine's Day A fragrant Pandan cake that will transport your taste buds to South East Asia and in time to usher in the Dragon with natural Dragon fruit blooms. It is a light yummy cake with a gorgeous natural green colour. And complete this Pandan cake with natural colours pretty "Rosette" buttercream fuchsia pink rose with either Dragon fruit or Roselle powder. This Pandan cake is also perfect for Valentine with Pink roses blooms. The Pandan Cake "Pink Fuchsia Dragon Fruit Buttercream Roses Pandan Cake" - a mouthful this cake!! haha.. Pandan is trending and not just in cakes but also in as "Pandan Gin/Beer" or "Pandan Soap". And now let's learn how to make super soft and fluffy Pandan cake with a complete guide, video and tips to make sure you can replicate this recipe at home successfully or order from Fellia, Blooms Flower cake. Look at the intrinsic work piping each Rosette with lots a love and keeping it fresh and yummy for you. You may order this cake from Blooms Flowercake in Pakenham (or surrounding area) Melbourne, Victoria. The Pandan Cake Recipe Ingredients *130g Cake Flour *80g Plain Flour *6g (1 1/2 tsp) Baking Powder *3g (1/2 tsp) Baking Soda *3g Salt: 3gms *6g (1 tsp) @my.blue.tea Organic Pandan Powder 210g Fine Granulated Sugar 100g-105g Large Eggs: 2 (room temperature) *70g Unsalted Butter Room temperature *60ml Vegetable Oil *85g Yoghurt or Sour Cream *5 ml (1 tsp) @my.blue.tea Pure Pandan Extract *3g (1/2 tsp) Organic Pandan powder *200ml Whole Milk Method :- (1) Preheat oven to 305°F (150°C). (2)Grease and line three 5-inch cake pans with baking spray and grease 3 cake heating core and set them aside. · (3) Place cake flour, plain flour, pandan powder, baking powder, baking soda, sugar and salt into the bowl of your stand mixer fitted with the paddle attachment and mix on low to combine. · (4) Add the room temperature butter and mix on low until the mixture resembles breadcrumbs (Reverse creaming method).· (5) In a separate bowl, add in the eggs, vegetable oil, yoghurt, pandan extract, whole milk and pandan powder mix until combined and heat in the microwave for 1min until it just warms and set aside. (6) Add two-thirds of the wet mixture into the dry ingredients and mix on low medium speed until just combined. Add the remaining wet ingredients and mix well until combined and the batter is smooth. Do not overmix the batter and do not forget to scrape down the bowl.· (7) Divide the batter between the 3 grease and line pans. Weigh them for more accuracy. (360-370gms per pan). (8) Place the nail cake heating core in the centre of each cake pan. A nail cake heating core is used to help cook the middle part of the cakes at the same time as the outer edge. This can help you to get even baked cake and more puff on the cake.· (9) Bake for 30 -40 minutes or until a toothpick or wooden skewer inserted into the middle of the cake comes out clean with a few moist crumbs. (refers to the things to keep in mind)· (10) Remove from the oven and allow the cakes to cool completely in the pans set on a wire rack. (11) Once the cakes are cool, invert them into the wire rack. Cover in cling wrap and refrigerate till you’re ready to decorate2) Various buttercream flower cakes by Fellia. You may choose any design from daisies, roses or discuss with Fellia. Why not order your Christmas Pandan Cake from Bloom Flowercakes today! About Fellia - Bloom Flowercakes Kopisanangan ! (Hii there) I'm Fellia Lucas, the owner, maker, and cake decorator behind Bloom’s Flower Cake. I am a self-taught baking enthusiast who, growing up, enjoyed baking and cooking a lot. In the beginning, it was just a hobby, but then it grew and became addictive, and now sharing the passion I have for baking has proudly become my daily task. All of this began as a dream when I saw this realistic buttercream Flower cake on the YouTube channel (ggcakcraft) back in 2017. This suddenly sparkles and booms; it's blooming after I take this offline class. You may follow Fellia, Bloom Flowercakes via her Instagram and FB Page - Bloom's Flowercake. Since then, I've been practising a lot, taking a few online classes, and flying back to Malaysia to take a personal intensive advanced course. I spent countless hours of trial and error before I was satisfied with my creation. My task doesn't end here; I'm also a full-time mom. The pressure of feeling stuck at home with my daughter is challenging. I adore being a mom. I love my still-little baby, but the endless amount of housework and the list goes on is a challenge. This role of creating beautiful, realistic buttercream Flower cake is giving me the chance to do something that I genuinely enjoy. It also gives me the opportunity to ‘lead by example’ and to show my children what it is like to work on something that you absolutely love and that has meaning that you can be proud of. Having an incredibly supportive family is another blessing for me. Thank you to my husband; he is my solid rock of never-ending support. I am always grateful that I can transform my interest into a career. It truly is a blessing to have a job that is so satisfying. This world is unpredictable; someday everything makes perfect sense, and someday it just doesn't. Anyway, if you are struggling with life choices as you're reading this now, do not be afraid to open to any potential possibility, because it's often the last key in the bunch that opens the lock! I hope telling you My Story of How It Blooms here will inspire you to do anything you wish, even in the smallest way. Laugh at the confusion, smile through the tears, and keep reminding yourself that everything happens for a reason, and finally, sometimes it is ok not to be okay!· Tips by Fellia Lucas - Things to keep in mind · Use a kitchen scale. · Use room temperature ingredients. · Make sure your baking powder and baking soda are fresh. · Sift dry ingredients. · Do not overmix. Mix only until all ingredients are incorporated. Overmixing will result in dense cakes. · Do not overbake. Overbaking will result in losing moisture from your cake and cracks on the surface. Keep a close watch on your baking times and closely check your cake for indications of doneness. Because oven temperatures can vary, it is best to start checking your cake a few minutes before the earlier bake time listed in my recipe, following up every couple of minutes. · Often Opening and closing the oven door before · Overmixing your batter, ingredients not being at room temperature and/or over-greasing your cake pans can result in greasy cakes. · Overheating milk can also result in a greasy cake. · For best results by baking, it straight after mixing the wet and dry ingredients. The rising agent gets activated as soon as you mix the wet and dry ingredients. · To avoid large air pockets, use a paddle attachment and tap your cake pans on the counter to dissipate air bubbles.· Enjoy the Pandan cake with a warm cup of organic Blue Tea - now on Lunar New Year specials - comes in 300 grams bag. Plenty of health benefits packed with antioxidants and also Butterfly Pea is known to being a "brain food". "Wishing you a beautiful day filled with all the love and happiness you deserve." with this Black Pink Roll Cake with Dragonfruit Coconut Cream Fresh

Go straight to the perfect prawn recipe for Chinese New Year The celebration of Lunar New Year seamlessly intertwines with the vibrant hues of red, and this year, we welcome the auspicious occasion with the ideal red/pink Roselle symbolising prosperity. My Blue Tea's Roselle powder can be used for making jams or drinks like a healthier version of Ribena packed with Vitamin C. Making a delicious Roselle drink Experience the delightful flavor of our Roselle powder effortlessly by incorporating just 1 tsp into 500ml of water, along with limes, honey (or your preferred sweetener), and optionally soda water. The combination of Roselle's tartness and lime's sourness beautifully contrasts with the sweetness of honey, resulting in a truly satisfying taste. This Roselle sweet sour sauce is perfect with prawns for the Lunar New Year because prawns is symbol of "happiness" like in Cantonese "har har siew". Sweet Sour Prawns in Roselle Hibiscus Sweet Sour Sauce Recipe Roselle Hibiscus Sweet Sour Sauce Ingredients *3 tspn @my.blue.tea Roselle Powder *120g Sugar *20g Lemon juice *15g Chilli Sauce *5g Salt *480g Water Method Mix all ingredients and bring to boil. P.S. You can also use the sweet sour sauce on salad as dipping sauce or over your cakes. Prawns in Roselle Sweet and Sour Dipping Sauce Ingredients *500g Large prawns, deveined and cleaned *1/2 tsp Salt *1/2 portion Roselle Hibiscus Sweet and Sour Sauce above Mixed Vegetables *50g Green capsicum, sliced *30g Onion, sliced *50g Pineapple, cubed *50g Cucumber, cubed *1tbsp Cornstart water (1 tbsp water mixed with 1 tspn cornstarch). Method (1) Mix prawns with salt and deep fry in hot oil till cook. Dish and drain. (2) Leave 2 tbsp oil in the wok, stir-fry mix vegetables till fragrant. Add in 1/2 portion of Roselle Hibiscus Sweet & Sour sauce and bring to boil. (3) Thicken with cornstarch water add in fried prawns and stir well. Dish up and serve. Here are some other Roselle inspiration for your from our website published recipes. From left courtesy from Fellia of Blooms Flowercake in Melbourne, Roselle Buttercream icing. A red drink to usher in the Lunar New Year with Roselle Cranberry + Soda mocktail and lastly, Kueh Sago Roselle (Asian Steam Roselle Sago cake). Have fun exploring Roselle.

There's a Kuih or Cake for every Zodiac Sign. What's yours? Check it out! Why do we eat Nian Gao every Lunar New Year? P.S. our Nian Gao is special, it is made with Pandan. Try this very fragrant Pandan Nian Gao recipe. If you're born in the Year of the Ox i.e. those born in the year 1925, 1937, 1949, 1961, 1973, 1985, 1997, 2009, and 2021, then your Kuih or Cake is Nian Gao. In Chinese, the name of this glutinous rice cake "年年高" (niánnián gāo /nyen-nyen gaoww) sounds like "getting higher year on year". It is a lucky saying to invite positive connotations e.g. children's height increasing as they grow big and strong, a rise in business success, better grades in one's studies, promotions at work, your business becoming more prosperous etc. So eat some Nian Gao. Pandan Nian Gao Recipe by Lynn A clever twist to the traditional Nian Gao by adding Pandan, making it so fragrant. Ingredients 600 g        Glutinous rice flour 600 ml     Water 400 g  Soft brown sugar 50 g        White sugar 1 Tbsp Cooking oil ½ tsp       Salt 4 tsp @my.blue.tea Pandan Powder Method 1.     Place sugar, salt, Pandan Powder and water in a pot and bring to a gentle simmer or until sugar is dissolved. Remove from the heat and let it cool down completely. 2.     Gradually pour the sugar mixture and oil into the flour and stir until smooth. If lumps persists, simply use a whisk to work through the lumps then pour into the prepared round steaming tin/pan that’s lightly oil on sides and bottom of the tin/pan for easier release later. Traditional Nian Gao with brown sugar, Pandan Nian Gao and Pandan Angkoo which is also cooked during Chinese festivals including Lunar New Year. Pandan Nian Gao - Steaming method 1.     Simply use a wok by putting the tin/pan on the tri stand, fill wok with enough boiling hot water, cover with a wok lid and steam on high heat for 30 minutes and then lower the heat and steam for further 2 – 3 hours . You may need to refill the water in the wok throughout the cooking process. Don't let it dry out! 2.     The nian gao will appear very soft at the end of cooking time and that’s normal. You need to let the nian gao cool down completely on the bench then wrap it up with gladwrap and refrigerate; it will be ready in 2 days. At day 3, the nian gao will be much more firm and can be sliced. 3. After day 3, wrap it up and keep them in either the refrigerator or in the freezer if you wish to keep it for longer for consumption later. Enjoy Pandan Nian Gao with a warm cup of Pandan Tea and if you are gin lover, Pandan Gin, which we are not looking for distilleries and brewers who are interested to work with us. Do fill up the Wholesale/Trade enquiry from or simply contact us. About Lynn - Me Myself and Lynn : "Apa khabar tuan tuan dan puan puan 👐, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu 🥰. My passion or perhaps these days more like obsession for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes 😂 but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut 😜. My passion became therapy and intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens after graduating that occupied almost all of my time but I learnt to steal time here and there to continue with my passion which gradually in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse with all my creations straight out of my head which really rings my bell and tick all the boxes ❤ and my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur Baker that bakes by feel and can never quite conform to recipes......trust me I've tried, I really have but just keep finding myself completely dissected the recipe then abandoning it altogether 😂. Needless to say.....recipes and I can and will never be BFF ever! All my creations are through trials and with that; long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible 🙌." by: Lynn Sebastian