FB & Social Media Is Changing The Way We Share Cooking Ideas
There is a tsunami phenomenon in social media known as the “eat and tweet” it will and has flooded social media feeds with mouthwatering food photos. Why? Social media status? Loneliness? Impressing friends?
The popularity of social media networks like Facebook, Instragram and Twitter continue to climb (we are a technology based society now) and so does the concept that everything we do – everyone we meet, every function or dinner party with friends we attend, needs to be published and shared with our digital friends. Mobile technology has made it incredibly easy to receive and respond to moment of our lives and the looming invasion of newer technology will only make it easier.
And so the birth of a “Fun Loving Food Group” my wife joined with the purpose to either get ideas or to share what she can and cannot cook! And she has met some really good friends who got some Blue Butterfly Pea Powder and cooked loads of Blue Foods – here are some of them -
Blue Rice has really existed for a long, long time, legacy of the Straits Chinese or Peranakans in Nasi Kerabu - a dish where Celebrity Chef, Jackie M had it recently on Twitch life shows - here's the Nasi Kerabu link and in Peranakan dessert called Pulut Tai-tai - glutinous rice with a tinge of blue hue.
Normally, if you can find this tea/powder at all, it will be in the form of dried leaves and flowers. You will need to brew those items for the colour and then throw away the leaves and flowers, drinking or using only the mildly infused coloured water. But you’ve just kept the bath water and thrown away the baby! Best to use our baby, the Blue Butterfly Powder so hence lots of Blue Rice started to emerge and they're all yum - some photos below courtesy from our FLFG Family.
(1) Take 4 cups of rice. Wash & rinse dry (2) Add 1 teaspoon of blue powder (or to your desired colour) (3) Mix the MY BLUE TEA - Blue Butterfly Pea Powder into the rice and let it rest for 15 mins or longer if you wish (4) This step is Optional - Add coconut milk or water and various herbs like ginger, pandan, lemongrass or even some cinnamon for the nice fragrant as per your recipe and cook in a rice cooker or pan until cooked. Enjoy
Blue Rice by Yvonne - Wow!
Blue Rice by Alice
Mango Sticky Rice dessert - photo courtesy of Yvonne
KUEH-KUEH OR BITE SIZE MALAY DESSERTS
Kuih (Indonesian: kue; also called kueh in Malaysia) are bite-sized snack or dessert foods originating from South East Asia Malaysia and Singapore. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. The term kueh or kuih is widely used in Brunei, Indonesia, Malaysia and Singapore to refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar. For example, the colourful steamed kueh lapis and the rich kuih bingka ubi are also available in Myanmar, Thailand, and Vietnam.
Kueh Talam - by Rachel
Royal Blue Seri Muka by Lisa Lee Allerton
Lisa loves all things Blue and loves to experiment so a good food challenge using the powder is right up her cooking alley. This is Lisa's Royal Blue Seri Muka full recipe.Enjoy!
Blue Sourdough by Hang - tooooo yum !
Please Hang may I have some Soudough please?
Sourdoughs are best with avocados, eggs and bacon!
We must be pretty thirsty by now with all these gorgeous food's. Why not serve them with a pot of hot or warm Blue Herbal Tea or shake some Blue Butterfly Pea Powder into this bottle to enjoy a Blue Moment !
Blue Herbal Tea
Cold Moru by Sweet Edna
Or shake some Blue Butterfly Pea Powder and blend a cold Moru Drink. Moru is an Indian spiced buttermilk drink! Its Yum!
Roselle Tea by Jotti
Or perhaps a "Red Roselle Moment" - easy peasy - stir in some Red Roselle Powder from My Blue Tea; add honey and have it either cold or warm! The Roselle flowers are a rich source of anthocyanin (antioxidants) and protocatechuic acid (“PCA”). PCA in roselle has a three major functions that effect the human body. It has been shown to be Anti-Bacterial,Antioxidant / Anti-Inflammatory and Anti-tumorous. The natural functions that roselle has, besides PCA , makes it one of those power house of longevity foods in the world. It has benefits in helping with weight management, blood pressure, diabetes, skin care, immunity, sex drive and so much more all of which can be found in the brief on our website and Facebook soon.
A lemonade chiffon cake by Stevia
A very Purple and Lemony chiffon cake made by Stevia was posted in September - here the recipe Butterfly Pea Chiffon cake.
Apom Balik, a Peranakan dish - photo courtesy of Bibi
This Apom Balik is Bibi's traditional Melaka Peranakan dish and there are differences in Peranakan cuisines from the states of Malacca, Penang and Kelantan. We owe our Peranakan community a lot for the use of Bunga Telang or Butterfly Pea herb in Australia as the tradition to colour their food blue has been carried down from the 15th century.
After the end of this Blog it felt like a 2017 re-cap and we still have so many Blue Foods and Blue Drinks that we have not shared but will be doing so in the future, or you can simply create and experiment them yourself. And watch out for Red Roselle which will be on the market soon.
Thank you all our FLFG Family members for these wonderful foods and photos over-load!. Very much appreciated. We can't feature all the photos and recipes in this Blog maybe Part 2 & Part 3 to follow suit, so watch out!
Happy 2018 and let's eat real food and healthy natural colours.
www.website - mybluetea.com.au
roselle health benefits